Author |
Message |
Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 8:26 am
No, you are the meanest TVCHER around!!!
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Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 8:26 am

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Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 8:27 am

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Texannie
Member
07-16-2001
| Thursday, December 18, 2008 - 8:43 am

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Prisonerno6
Member
08-31-2002
| Thursday, December 18, 2008 - 12:24 pm
Julie, Julia Child put a book out years ago called "The Way to Cook." It has a lot of basic and more advanced information about all sorts of cooking.
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Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 12:40 pm
Thanks Pris!! Might see if Santa can bring me that one!!
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Texannie
Member
07-16-2001
| Thursday, December 18, 2008 - 12:40 pm
julie, did you look at the cooking for engineers link i posted?
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Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 12:59 pm
Not yet. Thanks for the reminder! Off to check it out right now!!
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Julieboo
Member
02-05-2002
| Thursday, December 18, 2008 - 1:07 pm
Looks good Annie, even though I am not even close to having an analytical mind!!
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Landileigh
Member
07-29-2002
| Thursday, December 18, 2008 - 1:13 pm
julie, i hate to cook, cuz i can do a few things well, but not a lot. now i am not being critical here, the book that taught me a lot was "Cooking for Dummies". I AM ABSOLUTELY SERIOUS!
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Texannie
Member
07-16-2001
| Thursday, December 18, 2008 - 1:40 pm
it's not so much for an analytical mind as one it's more 'engineers wants specifics' i love the pictures with everything.
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Christy358
Member
07-10-2007
| Thursday, December 18, 2008 - 10:21 pm
Julie, Better Homes and Gardens .....it has a red and white checked cover. Has all kinds of info everyone else knows. (Everyone but us) I also have a Betty Crocker one that shows you pictures of vegies and cuts of meat.... with easy things to make. Those little computer like gadgets I have seen on tv...the one I looked into gave less information than the cookbooks.
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Jewels
Member
09-23-2000
| Thursday, December 18, 2008 - 10:43 pm
"How To Cook Everything" by Mark Bittman Love it!
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Karen
Member
09-06-2004
| Tuesday, December 23, 2008 - 8:07 pm
I found out rather late in the game that apparently I am having dinner on Christmas Day with hubby's aunt and uncle, so my plan to do a turkey on Christmas day is out the window. Instead, wanting to do a nice holiday meal, I picked up 2 cornish game hens for Christmas Eve dinner tomorrow. Trouble is, I've never cooked a cornish hen. Is one each too much? Do I cook them whole or split? Do they get stuffed? Any good recipes? I'm looking at Epicurious now but anything tried-and-true would be awesome.
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Texannie
Member
07-16-2001
| Tuesday, December 23, 2008 - 8:45 pm
Usually it's one per person. Season them the way you would a chicken. Rub butter/olive oil under the skin. I would usually stuff them with a wild rice mixture. Wild rice and cranberries would be fun for this time of year, add some chopped sauteed pecans and mushrooms if you want.
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Karen
Member
09-06-2004
| Tuesday, December 23, 2008 - 9:01 pm
Thanks, Texannie. By "season the way you would a chicken", you mean the ol' Scarborough Fair (parsley, sage, rosemary, and thyme)? I saw a number of recipes that recommended stuffing the cavity with fresh herbs and whole cloves of garlic, sounds pretty tasty. How would I stuff with rice? I'd think that cooked rice would turn to paste if cooked in the cavity, no? And I can't imagine stuffing a bird with raw rice... (sorry, I had a bad experience with rice in a slowcooker not two weeks ago, so I'm hesitant on this. Thoughts?)
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Teachmichigan
Member
07-22-2001
| Tuesday, December 23, 2008 - 9:33 pm
If you stuff them, remember they'll take longer to cook. If you just put herbs, lemon, onion pieces, etc. it shouldn't affect cooking time but will give them great flavor and juiciness! Too bad you can't do them "beer chicken" style. Easy, delicious and just about fail-safe.
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Karen
Member
09-06-2004
| Tuesday, December 23, 2008 - 9:38 pm
Ooh, I love beer can chicken. The only thing I hate about beer can chicken is using a full can of beer to moisten a bird, LOL. Thanks for the hints. I think I'll just stuff 'em with herbs, and do a bread stuffing on the side. Will I get enough pan drippings out of these birds to be able to do a gravy, or will I need to cheat that?
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Texannie
Member
07-16-2001
| Wednesday, December 24, 2008 - 4:38 am
You can cook the rice, it won't get mushy, especially wild rice. The herbs are great too. Lots of options. I think you might need to cheat. I would also have some broth mix with melted butter to baste the hens a couple of times with too. you could get the little half cans of beer!
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Texasdeb
Member
05-23-2003
| Wednesday, December 24, 2008 - 5:50 pm
I'm thinking ahead to New Years. I want to do something different with the traditional black eyed peas. I want to buy fresh beans & would love any tried & proven recipe for a soup or casserole or just something different than plain ole not good tasting black eyed peas. My menu included butterfly pork chops, steamed cabbage with bacon, mashed potatoes & maybe a tossed salad & of course some kind of desert. A good soup would fit right in. I'm all about casseroles so any thing like that would be good too.
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Costacat
Member
07-15-2000
| Wednesday, December 24, 2008 - 6:22 pm
When I used to cook cornish hens, I'd just cut up oranges and stuff 'em inside. Then rub butter over and under the skin and salt and pepper and whoosh! All done!
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Couchtomato
Member
09-09-2008
| Wednesday, December 24, 2008 - 6:38 pm
Texasdeb - how about hoppin john for the blackeyed peas. There's also a hoppin john soup. Sorry, but I don't know how to do a link, but I know you can find the recipes on google.
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Texannie
Member
07-16-2001
| Wednesday, December 24, 2008 - 11:29 pm
I was going to suggest a hoppin john type recipe too. saute some onion, jalepeno, bacon and garlic together. then add the peas and beef broth. cook till tender. serve over rice. you could do texas caviar. the cheater version is 2 cans blackeyed peas rinsed and drained. one small jar chopped pimentos, one small can chopped green chilis. pour in just enough wishbone italian dressing to cover. marinade overnight, drain and serve with frito scoops.
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Karen
Member
09-06-2004
| Monday, December 29, 2008 - 1:36 am
So... got a Foreman 360 Grill for Xmas. The thing is gorgeous. I've never had an indoor grill, so I'm sort of out of my element. I'm really good at adapting recipes and making things up as I go, but I'm wondering if you guys have any already tried-and-true things that you love on these grills? I splurged on tenderloin steaks last night to test drive this thing and ended up overcooking them terribly, LOL. Thanks, by the way, for the hints on the cornish hens. They came out pretty good, but not as glamourous as I'd imagined cornish hens to be. 
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Roxip
Member
01-29-2004
| Monday, December 29, 2008 - 8:21 am
I love cooking on the George Foreman grill. I love making grilled cheese sandwiches and quesadillas on it. It also works well with the frozen hamburger patties and yes, it takes a while to get the timing thing down. I like to cook pork chops on it. I just season them with a little soy sauce and spices and thrown 'em on. About 7 minutes for medium cuts.
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