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Archive through March 24, 2008

The TVClubHouse: General Discussions ARCHIVES: Jan. 2008 ~ Mar. 2008: Cooking Corner: QUICK QUESTIONS: Archive through March 24, 2008 users admin

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Sherbabe
Member

07-28-2002

Sunday, December 30, 2007 - 9:27 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
that much milk, cinnamon? 1 1/4 cup?

Cinnamongirl
Member

01-10-2001

Sunday, December 30, 2007 - 10:25 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
yep...1 1/4 Cup milk...

Try it, you'll love it :-)

Sunshyne4u
Member

06-17-2003

Sunday, December 30, 2007 - 10:30 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
with a turkey roasting bag.


I called it a LOOK bag as that is the brand name around here..and you can do other meats in it. Sorry if I confused anyone by calling it LOOK

LOL

Dipo
Member

04-23-2002

Sunday, December 30, 2007 - 11:28 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Y2K, I dug out my recipe. I think I had another one that said to start the turkey at 425. But this is the one I use from Flylady.net, her holiday planner. It says to place the turkey into a preheated 500-degree oven for a half hour. The reason for the intense heat is that this will allow the fat under the skin on the bottom of the turkey to melt and help brown the skin on the bottom. then turn down the oven to 325 and cook according to the timetable.

8 to 12 pounds 2-3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
24 to 30 pounds 5 to 5 1/4 hours

Also, NO BASTING, every time you open the oven door you lose 25 degrees of heat and it actually dries out the bird!!

Y2krazy
Member

09-17-2002

Sunday, December 30, 2007 - 11:42 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Thank you, Dipo. I print that for my mom too. With the help of all of you, she'll figure the recipe out again.

Vacanick
Member

07-12-2004

Thursday, January 03, 2008 - 10:49 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I'm making hummus for the first time this weekend. Does anyone have any great recipes or tips for me? Thanks!!

Costacat
Member

07-15-2000

Thursday, January 03, 2008 - 11:07 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Don't you have a recipe for hummus? I mean, if you've already decided you want to make it. Or, am I missing something? (As in, you've decided you love hummus and want to make it but dunno how?)

That said, there are probably as many recipes for hummus as there are for spaghetti sauce. I'd stick to the traditional, using tahini. The recipe at http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm is probably one of the more "basic" ones.

But if you want variations, check out http://mideastfood.about.com/od/hummusrecipes/Hummus_Recipes.htm.

Vacanick
Member

07-12-2004

Thursday, January 03, 2008 - 11:11 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I have a basic tahini recipe Costa but like you said there are probably as many recipes for hummus as there is for spaghetti sauce. I thought I'd check to see if anyone has favorites. Thanks for the links!!

Chewpito
Member

01-04-2004

Thursday, January 03, 2008 - 11:11 am   Edit Post Move Post Delete Post View Post Send Chewpito a private message Print Post    
2 C. chick peas(cooked)
1 to 2 cloves garlic (minced)
2 T.tahini
juice of half lemon or to taste
1/2 teas. olive oil
salt to taste
tamari soy sauce to taste

(garnish with parsley or mint leaves)

puree the peas and mix all ingredients togeather in a blender if you want. It should be creamy.. Serve in a bowl and garnish if you want...

Jewels
Member

09-23-2000

Tuesday, January 29, 2008 - 2:42 pm   Edit Post Move Post Delete Post View Post Send Jewels a private message Print Post    
I bought a bag of raw almonds, not roasted like I thought. Can I just throw them on a pan and roast them? Do I add anything to them? I'm thinking 350 for ?? how long?

Thanks in advance!

Mameblanche
Member

08-24-2002

Tuesday, January 29, 2008 - 3:26 pm   Edit Post Move Post Delete Post View Post Send Mameblanche a private message Print Post    
Jewels: My DH says 15 - 20 minutes at 350 - 375, spread loose on a cookie sheet. If they aren't done enough, check about every 5 min after that. He says just don't let them get too dark or they taste burnt. He says 30 minutes is too long.

Wargod
Moderator

07-16-2001

Tuesday, January 29, 2008 - 3:29 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
That's about what I've heard too.

Jewels
Member

09-23-2000

Tuesday, January 29, 2008 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Jewels a private message Print Post    
Thank you! Thank you! Thank you!

Mameblanche
Member

08-24-2002

Wednesday, January 30, 2008 - 3:46 pm   Edit Post Move Post Delete Post View Post Send Mameblanche a private message Print Post    
Jewels, yer very welcome, welcome, welcome! :-)

Herckleperckle
Member

11-20-2003

Saturday, February 09, 2008 - 10:58 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
I buy radicchio a lot as a salad ingredient. (I make a lot of salads!) But I'm really wondering if I am wasting much of this lettuce. I always use just the reddish part, and discard the white part, veiny or not. That amounts to 1/2 to 2/3 of each leaf being tossed. Am I using this veggie properly?

radicchio

Kiersten_love
Member

08-03-2001

Saturday, February 09, 2008 - 11:38 pm   Edit Post Move Post Delete Post View Post Send Kiersten_love a private message Print Post    
I use radicchio all the time, in fact we grow it at my parents house. You eat the whole thing, white and reddish part, its so delicious too, try grilling it as well with a bit of olive oil on it, I think you will enjoy that too.

Herckleperckle
Member

11-20-2003

Saturday, February 09, 2008 - 11:42 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Thanks so much, Kiersten_love! I've been meaning to ask this question for some time. Now I will feel so much less wasteful! I have heard of it grilled (love the olive oil idea) but have never tried it. Thanks to you, now I will!

Kiersten_love
Member

08-03-2001

Sunday, February 10, 2008 - 10:59 pm   Edit Post Move Post Delete Post View Post Send Kiersten_love a private message Print Post    
Oh, you are so very welcome, and let me know if you like it grilled too, and enjoy! :-)

Kiersten_love
Member

08-03-2001

Monday, February 11, 2008 - 8:52 pm   Edit Post Move Post Delete Post View Post Send Kiersten_love a private message Print Post    
I have these lovely veal chops that are very small, not sure what they call them, but tiny veal chops with the bone. Anyway, how should I cook them? I was thinking of breading them and putting them in the oven, any suggestions that are different?

Naja
Member

06-28-2003

Sunday, February 24, 2008 - 10:41 am   Edit Post Move Post Delete Post View Post Send Naja a private message Print Post    
I have stuffed shells before, but now I am going to stuff manicottis for the first time, and you can't really do it with a spoon like you can with shells. They will be stuffed with a ricotta cheese/spinach mixture.

What is the best way to get the filling into the manicotti when you don't have one of those mechanized squeezing guns? The filling is definitely much thicker than frosting.

I am trying to avoid a mess from too much trial and error.

My first thoughts were cutting the corner off of a plastic Glad freezer bag, or a rolled cone of wax paper.

Thanks for any suggestions.

Lumbele
Moderator

07-12-2002

Sunday, February 24, 2008 - 10:43 am   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Naja, I'd go the freezer bag route, too if you don't have a wide-mouthed decorator.

Naja
Member

06-28-2003

Sunday, February 24, 2008 - 1:38 pm   Edit Post Move Post Delete Post View Post Send Naja a private message Print Post    
Lumbele, the freezer bag worked so well just now that I am relieved I didn't even attempt the wax paper. Thanks.

Lumbele
Moderator

07-12-2002

Sunday, February 24, 2008 - 2:33 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Don't thank *me*, *you* already had the answer.LOL Glad it worked for you! Bon appetit!

Naja
Member

06-28-2003

Sunday, February 24, 2008 - 2:48 pm   Edit Post Move Post Delete Post View Post Send Naja a private message Print Post    
LOL Lumbele! Yes you did help. Your input certainly kept me from trying the wax paper first, which surely would have been a disaster.

Colordeagua
Member

10-25-2003

Monday, March 24, 2008 - 12:27 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Got a fresh salmon fillet for supper tonight. Take the skin off before or after grilling?