| Author |
Message |
Dipo
Member
04-23-2002
| Tuesday, November 25, 2014 - 5:31 pm 
Yes, that is exactly what I have, LOL, and it is the dark/white meat one too. How big is your crockpot? I have never even thought of cooking it in the crock pot, how do you do it?
I am making my dressing and deviled eggs tomorrow, then cooking the green beans which are already blanched, the turkey and the mashed potatoes on Thursday. It might be a lot easier to just put the turkey into the crock pot, LOL.
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Heckagirl631
Member
09-08-2010
| Tuesday, November 25, 2014 - 10:12 pm
I put my 3-pound Butterball turkey breast in the fridge yesterday and it is already thawed out. I did exchange it for a normal one.
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Roxip
Member
01-29-2004
| Tuesday, November 25, 2014 - 10:32 pm
I made my corn casserole Saturday, my broccoli and cheese casserole yesterday, Shelby made the peanut butter pie today and tomorrow I have to do new potato salad, boil the potatoes for the mashed potatoes and boil the eggs for the deviled eggs...and then pack it all up and head for east Texas!
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Dipo
Member
04-23-2002
| Wednesday, November 26, 2014 - 11:23 am
Just checked, and my turkey is totally thawed. It is so weird because it was so rock solid frozen, hard to believe it is already thawed, LOL.
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Dipo
Member
04-23-2002
| Wednesday, November 26, 2014 - 12:38 pm
Whoa, just chopped up my shallots and 1/2 a yellow onion and man were they strong, had to go and wash my face afterwards!!
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Dipo
Member
04-23-2002
| Thursday, November 27, 2014 - 3:41 pm
Ok, I just found a recipe for turning my leftover pumpkin pie into some muffins!! So happy.
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Christy358
Member
07-10-2007
| Thursday, November 27, 2014 - 8:31 pm
If I buy a tube of sugar cookie dough....can I roll it out and use cookie cutters on it?
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Rosie
Member
11-12-2003
| Thursday, November 27, 2014 - 8:34 pm
dipo, you really should use a knife to chop up your shallots and onion
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Rosie
Member
11-12-2003
| Thursday, November 27, 2014 - 8:34 pm
I say yes, christy
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Rosie
Member
11-12-2003
| Thursday, November 27, 2014 - 8:35 pm
however, Christy, you should realize that I do not know what I am talking about
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Jmm
Moderator
08-15-2002
| Thursday, November 27, 2014 - 8:58 pm
Christy, According to this article you can. link
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Christy358
Member
07-10-2007
| Thursday, November 27, 2014 - 11:25 pm
Jmm, thanks. I love TVCH......Way smart people
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Colordeagua
Member
10-24-2003
| Thursday, November 27, 2014 - 11:49 pm
Yes, that is exactly what I have, LOL, and it is the dark/white meat one too. How big is your crockpot? I have never even thought of cooking it in the crock pot, how do you do it?
Dipo, sorry I'm so late getting back. I cooked it overnight Tuesday night. Just fits in my 2.5 quart crock pot. Pour a little EV olive oil over and rub in. Sprinkle with salt, pepper, dried minced onion, parsley, basil, and oregano. Put it in the pot. Just a little water in the bottom. Cook it on low for 12 hours. I cook everything on low for app. 12 hours. What I learned this time -- don't start slicing / cutting it too soon. When you do, the whole thing pretty much falls apart. Since it was Wednesday morning when it was done, I let it cool a little, then wrapped in plastic, and put it in fridge for today. Sliced up perfectly -- better than it had in the past. Good eatin'.
I wish those roasts were available year 'round. Don't think they are. Found out yesterday that Butterball help line is in Naperville, IL. That's only 'bout ten miles from me.
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Dipo
Member
04-23-2002
| Friday, November 28, 2014 - 12:46 pm
Rosie, took a minute and then I got it, LMAO. I couldn't believe how strong they were, especially the shallots. Normally chopping onions doesn't bother me at all.
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Dipo
Member
04-23-2002
| Friday, November 28, 2014 - 12:49 pm
Thanks Color. I will try that next time. I wonder why they aren't available year round, you should phone that in to the hot line.
I really like them, maybe I will pick up another one or two for the freezer next time I am at the store.
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Colordeagua
Member
10-24-2003
| Friday, November 28, 2014 - 3:48 pm
Maybe they are year 'round. But I think I have looked in the past and haven't found them then -- only annually during holiday season. I e-mailed Butterball and asked. I'll let you know.
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Dipo
Member
04-23-2002
| Tuesday, December 23, 2014 - 3:37 pm
NEW Q: So I am making prime rib and my recipe, no peeky roast beefy, is for 5-6 pounds, and my roast is 8, bone in. They way the recipe says to cook is 1.5 hours.
It also says for 10-12 pounds to cook for 60 minutes.
I can't decide how long to cook my 8 pounds. Any ideas?? Thanks.
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Dipo
Member
04-23-2002
| Tuesday, December 23, 2014 - 3:38 pm
Oh and my Brussels sprouts are supposed to be blanched before I cook them, can I do that today? for dinner tomorrow?
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Dipo
Member
04-23-2002
| Tuesday, December 23, 2014 - 5:46 pm
Holy Cow that meat was $75 before the discount that got it down to $60!
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Jmm
Moderator
08-15-2002
| Tuesday, December 23, 2014 - 10:00 pm
Dipo, here's a handy dandy chart that should help. Prime Rib (now let me go google those Brussels sprouts)
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Jmm
Moderator
08-15-2002
| Tuesday, December 23, 2014 - 10:03 pm
Here you go for the brussel sprouts
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Dipo
Member
04-23-2002
| Tuesday, December 23, 2014 - 10:25 pm
Oh perfect! Thank you so much Jmm. That helps me a lot.
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Jmm
Moderator
08-15-2002
| Tuesday, December 23, 2014 - 10:29 pm
You're very welcome.
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Dipo
Member
04-23-2002
| Wednesday, December 24, 2014 - 2:33 pm
ONe thing I have always wondered, when they say to check the temp guage to make sure it is, say 140, is that before it rests or after it rests.
I keep thinking I show take it out at 130 since it will keep cooking after it comes out of the oven.
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Jmm
Moderator
08-15-2002
| Wednesday, December 24, 2014 - 4:05 pm
Everything I read says to cook it to the desired temp and then take it out to rest.
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