Author |
Message |
Landileigh
Member
07-29-2002
| Friday, January 22, 2010 - 11:38 pm
are the egg yolks in that recipe raw? or hard boiled?
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Twinkie
Member
09-24-2002
| Saturday, January 23, 2010 - 8:35 am
Egg yolks used in cooking are always raw.
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Serate
Member
08-21-2001
| Saturday, January 23, 2010 - 10:59 am
After reading the recipe, I'd have to go with Twinkie on that they are raw. You fold the parsley and egg yolks into the whipped cream and there doesn't seem to be anything chunky in the sauce on top of the mac n cheese. But then does that mean that you are eating a raw egg yolk sauce?
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Grooch
Member
06-16-2006
| Saturday, January 23, 2010 - 11:28 am
When I make mayonaise, I use raw eggs and they stay raw. I keep it refrigerated for a day or to and then throw the rest out. Knock on wood, nothing bad has happened yet. So much better than the store bought stuff for some recipes.
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Landileigh
Member
07-29-2002
| Saturday, January 23, 2010 - 12:28 pm
i knew that twinkie, but thought in this day and age with so much samonella poisoning that a renowned chef wouldn't still be using them. well that's one recipe i won't be making.
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Twinkie
Member
09-24-2002
| Saturday, January 23, 2010 - 12:38 pm
It doesn't get cooked? Hhhmm, don't know if I'd use them either, then. Although, when I bake a cake I lick the spoon clean after using it to pour the batter into the pan and that's raw eggs. I've never gotten sick from eggs.
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Serate
Member
08-21-2001
| Saturday, January 23, 2010 - 2:48 pm
My mom's homemade ice cream recipe calls for lots of raw eggs. When I got my eggs from the farm, I'd make it. Now that I'm too far away that I have to buy my eggs, no way in heck.
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Teachmichigan
Member
07-22-2001
| Saturday, January 23, 2010 - 6:27 pm
When you add it to the HOT pasta and cheese, the eggs have to get cooked at least somewhat. We almost always have farm fresh eggs, but I LOVE this recipe and will still eat it. We eat raw cookie dough, too, though -so we like to like there's no tomorrow! 
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Costacat
Member
07-15-2000
| Sunday, January 24, 2010 - 5:11 pm
I've eaten raw eggs in "morning after" drinks, raw eggs in mayo, raw eggs in custards, raw egg whites in candy recipes... All my life and I've never gotten sick. I think handled correctly you are not very likely to get salmonella from eggs, especially if you are healthy. More likely to get funky things from beef or chicken. (BTW, crack your eggs on a flat surface and not on the edge of the bowl, to keep the shells from the eggs.) If you are worried, buy pasteurized eggs.
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Countrydaze
Member
11-07-2003
| Sunday, January 24, 2010 - 8:41 pm
I make Martha Stewarts recipe and my family just loves it. Sometimes I add diced ham to it also and it sure is goooooooood!
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Hermione69
Member
07-23-2002
| Wednesday, February 17, 2010 - 7:03 am
I finally made the Patty LaBelle macaroni & cheese recipe on Monday night and brought it to my friend and her husband last night. We kept having to postpone dinner because of all the snow we've had in my area in the last couple of weeks. Anyway, the mac & cheese came out really well! Very good! Thanks, Tisha and all who recommended it.
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Cinnamongirl
Member
01-10-2001
| Thursday, March 18, 2010 - 3:29 pm
Does anyone have a tried and true Mexican Salad recipe? We are doing a Mexican lunch here on Monday and I have to make a salad. I've googled but there seems to be so many to choose from...
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Texannie
Member
07-16-2001
| Thursday, March 18, 2010 - 6:05 pm
whenever i fix mex food, i do a chopped salad of fresh corn, tomatoes, avocado and cilantro seasoned with pepper, tony chatcheres and fresh lime juice.
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Teachmichigan
Member
07-22-2001
| Thursday, March 18, 2010 - 6:42 pm
I have a FABULOUS recipe from Mark Bitten. Take 3-4 thick cut bacon slices, chopped into small pieces. Cook in a good sized fry pan until almost crisp. Add one small to med. red onion and cook until onion is almost transparent. Add corn from 6 ears (or use about 1-1 1/2 quarts frozen corn. Cook until corn is dark golden but not browned. Meanwhile, in a bowl mix 3 chopped roma tomatoes, 1-2 seeded, chopped jalapenos or serranos, and 1/3 - 1/2 C chopped fresh cilantro. Add corn mixture to tomato mixture and mix in juice of 1 to 2 limes. Mix thoroughly and serve warm or at room temp. This is DELICIOUS!!
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Cinnamongirl
Member
01-10-2001
| Thursday, March 18, 2010 - 9:05 pm
Wow. Thanks guys.. both sound great what's a tony chatcheres?
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Biloxibelle
Member
12-21-2001
| Friday, March 19, 2010 - 4:29 am
Tony Chachere's

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Texannie
Member
07-16-2001
| Friday, March 19, 2010 - 8:59 am
best seasoning in the world!!!!
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Southern_grits
Member
10-08-2009
| Friday, March 19, 2010 - 10:36 am
There's just some herb or something in there I can't stand, makes me go blech. DS's gf moved in a few years ago. She was from New Orleans. She was helping me out by doing half the cooking (she brought 3 kids with her, and 2 friends) and I ended up taking it all back over again because she drowned everything she cooked with Tony's. Yuck, yuck, yuck.
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Texannie
Member
07-16-2001
| Friday, March 19, 2010 - 11:25 am
heresey! LOL
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Costacat
Member
07-15-2000
| Friday, March 19, 2010 - 11:35 am
Except if you are making a MEXICAN salad, why would you use Creole seasoning? I think you can get a good Mexican salad dressing at the grocery store. Something like an El Torito green dressing. Then use all the veggies that Annie suggested (minus the Creole seasoning!) plus I usually add shredded cheese. If you don't want to use a salad dressing, do something like a chopped salad and top with salsa fresca, sour cream, and guacamole.
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Texannie
Member
07-16-2001
| Friday, March 19, 2010 - 12:34 pm
cause the main ingredients of salt, red pepper and garlic work in mex food! LOL fresh lime works wonderfully as a salad dressing with mex food, with maybe a splash of tarragon vinegar.
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Metoo
Member
02-22-2005
| Monday, March 22, 2010 - 5:38 pm
I am looking for some ideas on freezing homemade dinners. You know cooking twice the amount then freezing the other half for a meal later. I have been researching cookbooks and web-sites and getting a lot of ideas, but I was hoping someone here does this already and has some recipes to share.
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Costacat
Member
07-15-2000
| Monday, March 22, 2010 - 9:00 pm
I'm not sure if there are any recipes, per se. Usually, I just make a fairly large amount of whatever (like a giant pan of lasagna or a large pot of pasta sauce), and freeze it up in individual portions (or rather, usually two servings). Usually any casserole you make will be large enough for at least a couple of meals. I used to do this ages ago... cook on the weekends, and then freeze portions to mix 'n match 'n eat the rest of the week.
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Karen
Member
09-06-2004
| Tuesday, March 23, 2010 - 1:19 am
I do this often, just because I have a hard time cooking for two. In addition to what Costa said, chili is a great one to do a huge pot of. Cabbage rolls freeze really well. I've made pans of empanadas and frozen them before. My Mum used to make a dozen or so individual quiches and keep those on hand, frozen. Pre-cooked bacon is a must in the freezer (just fry up the whole pound at once, drain, and freeze in ziploc). Taco night, I'll buy enough fillings to ensure I can fill all 8 or 12 tortillas in the package, and then roll up burritos and freeze individually... these are perfect one-offs for lunches at work or school.
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Costacat
Member
07-15-2000
| Tuesday, March 23, 2010 - 4:46 am
Bacon is ever so much easier to cook up a whole pound if you do it in the oven. And much easier to clean up! Just lay the strips on a baking rack, over a sheet covered in foil. You can cook up the entire pound at once! (And yes, while I don't eat the stuff, I'll cook bacon when I'm having a breakfast/brunch event!)
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