Archive through November 12, 2003
TV ClubHouse: Archive: Anybody know how to cook a roast?:
Archive through November 12, 2003
Twiggyish | Tuesday, November 11, 2003 - 01:21 pm     Ok, my secret to very good mashed potatoes.. buttermilk.This is a true southern recipe!! Don't use plain, blah milk in your mashed potatoes. 1 5lb bag of potatoes (I use reds) buttermilk 1 stick real butter (not margerine) Peel and dice potatoes. Cook in a large pan of water until tender, but not falling apart. Drain water and put potatoes in a big bowl. USE A HAND MIXER.. it gives the taters a smooth, no lump taste. Gradually add buttermilk and butter. The buttermilk is approximate, since I've never measured. But I use around two cups or more. Keep mixing as you add the butter. Salt to taste. The buttermilk adds a rich flavor and blends nicely. It's similar to delicious buttermilk biscuits. Serve them taters warm. YUMMMMMMM!!! |
Kstme | Tuesday, November 11, 2003 - 01:40 pm     SBG...rule of thumb is 3/4 pound per person. Precooked. Meat will shrink while cooking. This will also leave a some for reheats or leftovers. I think you'll go GREAT! |
Reader234 | Tuesday, November 11, 2003 - 02:11 pm     Kealoha, you're on!! I can arrange a wine tasting and a beer tasting in Chicago in May!! Wanna come?? Buttermilk, good idea, real butter, goes without saying here. 'course my grandma and her sisters taught me that the best recipes have a cup of sugar or a pound of butter!! I've had success with heavy cream instead of milk, my problem is the potatoes themselves!! Thanks for the suggestions!! SBG, when you make that roast, take pictures, we'll be waiting!! Texannie, hows the BBQ? Mine is smelling so good right about now!! This thread seems so successful, should we start one on great easy desserts, like the Texas Dump Cake - - (and sbg, I've made it in a Dutch Oven on campouts - over the coals of the fire!!) |
Texannie | Tuesday, November 11, 2003 - 02:38 pm     Smelling wonderful, Reader! Gonna have Ranch style beans with it too. |
Meli456 | Tuesday, November 11, 2003 - 02:43 pm     Okay since we are talking about ham now... This is the best recipe for Hawaiian Ham, once you have it this way you'll never go back. Straight from my Hawaiian grandma: Use one big can of pineapple juice, a 2 Liter bottle of 7 Up and one can of beer to simmer the ham in for two hours (flipping halfway through). I always trim all the fat off first. Then garnish the ham with pineapple slices and a few cloves if you wish, bake for one hour and done! |
Lumbele | Tuesday, November 11, 2003 - 02:54 pm     Great idea, Reader, go for it! I am a real sucker for desserts and if they're easy that much better. TWINKIE, don't forget to add your cobbler. Talk about quick *and* goooooooooood. |
Twiggyish | Tuesday, November 11, 2003 - 03:15 pm     Meli,that ham sounds delicious. |
Tabbyking | Tuesday, November 11, 2003 - 03:54 pm     i mash my potatoes with nonfat chicken broth...and this year i can't even have the potatoes, wa-a-a-ah!-- so i guess will go back to making the 'heavenly' ones for hubby et al with milk and butter-- and at the last second, while potatoes are still piping hot after being mashed? whip in a raw egg. fluffy as can be. my male french teacher taught me that trick when i was in college...i was worried about the 'raw' egg, but he said it cooks it enough. cook a 3 or 4 pound roast SBG and slice the rest for lunch sandwiches or for hot dinner sandwiches on rolls with gravy. or slice up what's left and make a 'steak' salad. you can never have too much roast beef! |
Tabbyking | Tuesday, November 11, 2003 - 03:59 pm     don't laugh, but this is what i do to ham...(i am allergic to pineapple, so can't use anything with it at all...) i take a large ham-- a huge one with the bone in and the rind, not a cheap canned one--and smear the outside with peanut butter. crunchy or smooth, doesn't matter. you have to use your hands to get it to stay on. i bake the ham and when it has about half an hour left, i put apricot jam or jelly on it. (pineapple apricot for those of you who can have pineapple!) it takes sooooo good. my family teased me about my pb&j ham, and now they all do it! |
Squaredsc | Tuesday, November 11, 2003 - 04:00 pm     i buy one from heavenly ham. |
Texannie | Tuesday, November 11, 2003 - 04:01 pm     Tabby..make cauliflower like you would mashed potatoes. It's not exactly like the real thing, but it can help the craving! The peanut butter sounds interesting. I cook ham or a pork roast smothered in applesauce. |
Skootz | Tuesday, November 11, 2003 - 04:32 pm     Ok..it is 7:30 here in Ontario...I have already stuffed myself with supper and after reading all these delicious tips..I am hungry again {sigh} |
Mygetaway | Tuesday, November 11, 2003 - 05:22 pm     I thought this thread was a weird coincidence too. I asked DH to pick up a roast for last Saturday's dinner. We did the bag thing. Onion soup, onions, carrots, and celery. Then we made home made mashers. My DH's ex made mashed potatoes with a whole block of cream cheese and onions 2 years ago for Thanksgiving.. They were pretty good. |
Twiggyish | Tuesday, November 11, 2003 - 05:23 pm     ...LOL |
Twiggyish | Tuesday, November 11, 2003 - 05:25 pm     I've had them with cream cheese, too.. yumm |
Meli456 | Tuesday, November 11, 2003 - 05:35 pm     Just got back from the grocery store and thought I'd try cooking Italian Beef. My DH is from Illinois and he hasn't had it in a long, long time. So, do I chop the peppercini? Do I use the juice or not? I forgot who put the idea in my head, but I need some advice before tomorrow! LOL I can't wait! |
Texannie | Tuesday, November 11, 2003 - 05:39 pm     Meli, I just dump the whole jar in juice and all. I slice the peppers if they aren't all ready sliced. |
Meli456 | Tuesday, November 11, 2003 - 05:59 pm     Thanks Texannie!! I'm so excited (and hungry!). |
Reader234 | Tuesday, November 11, 2003 - 06:01 pm     Meli, I dump half the jar, it gets hot fast for me, and keeps me up all night... YUM Hope you have the bread to go with it... |
Landi | Tuesday, November 11, 2003 - 06:02 pm     i make my mashed potatoes with sour cream with just the tiniest bit of milk and lots of butter. i use the yukon gold potatoes.... everyone says they are the best! |
Texannie | Tuesday, November 11, 2003 - 06:04 pm     Meli, Reader is right..need good bread...nice soft rolls. |
Wargod | Tuesday, November 11, 2003 - 11:52 pm     Hey, can I ask a how to cook question? I'm going to make beans in the crock pot tomorrow...you know the little hard brown ones and you throw in some kinda meat...bacon? hamhocks?. Last time I did it they came out so bad that we had to throw them away. As you can tell, I'm clueless. I have the beans soaking tonight, but I have no idea what kind of meat to throw in with them or if I need to do any strange ceremonies to make them come out edible, lol. Any help would be much appreciated! |
Jeep | Wednesday, November 12, 2003 - 05:38 am     War, I don't use a crock pot to cook my beans, but I use ham (regular city ham)to season them with. I actually use a pressure cooker after the beans have soaked overnight. Only takes about 20 minutes and they're done. Then I put dumplings in a bring them to a boil. Yum. |
Texannie | Wednesday, November 12, 2003 - 06:14 am     I haven't had great luck with beans in the crockpot either, but soaking overnight definitely helps. As far as meat, you could do any kind of sausage, ham bone, bacon..whatever you want. |
Kstme | Wednesday, November 12, 2003 - 06:51 am     War, I agree with the others, I haven't had good luck with beans in a crockpot either. I've had 'better' luck on top of the stove and then baked in a 300 oven for hours and hours. Gee, I haven't made them for years, though. I used ham or bacon also. |
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