Posted on 11/21/2006 9:56:19 PM PST by carlo3b
Thanks Dolly already here
Whew! So many recipes so little time...book marking for later cooking!!
You know, I've thought about trying it with the frozen ones also, just never have. I would probably roast them for half the time, as the frozen sprouts ARE precooked. Probably would tastes great, as you wouldn't be boiling all the flavor out of them.
As to boiled eggs, my mom, the nice lady who always boiled her veggies to death, also boiled her eggs forever also. She left them at a full boil for 20-25 minutes. For me, they are ALWAYS completely done after a good 10 to 12 minutes bubbling away at a proper boil. Maybe even before that, I just never have checked.
Have a great turkey day,
pattyjo
Recent years on a suggestion from a restaurant cook, I had done the turkey in a cooking bag with bacon over it, open last hour or so to crisp. But timing is tricky.
I'll go back to the butter soaked cheese cloth over the breast after the first 30 min and removed the last half hour.
You don't have Karo syrup? Corn syrup is in many different things-packaged sweets etc.
I see. I would think any syrup that one would use for candy would work.
Thank you, thank you!
Off to make the brine for the chicken, boil the eggs and make the cranberry compote.
Later today I'll make the cornbread and rolls for the dressing as well as bake the sweet potatoes for casserole tomorrow.
i LOVE this thread! thanks again for posting it!
Can I have your cornbread and rolls recipe please
This year my husband bought a new lid to my Roaster. It's one of those convection oven lids.
Anyone know how long it takes a 24 lb bird to cook in one of those?
Blinking heck 24lbs are you feeding an army?
Makes my Christmas turkey of 9 - 10lbs seem like a chicken.
How about the recipte for navy bean soup? my apologies if you have already posted. Thanks for the great thread.
To keep them from turning green, I've heard to put them in cold water, just bring to a boil, then let them sit 15 min or so. Also to peel them, I had never done this until I think I saw it on the Food Network - after stopping the cooking in cold water, you can shake them around in the dry pan to get peeling more easily. Don't get too vigorous, LOL.
This applies more to egg salad, but for some reason I had never thought of crumbling eggs (you could do it with yolks for deviled eggs) with my hands rather than chopping them up. It is a real time saver and works just fine.
Just poke 2 holes in the rounded end with a cooking fork and it will slide out.
The rolls are the Pilsbury Frozen Crusty French rolls so you may not be able to get them over in England. You probably would be ok to use any type of frozen french bread rolls for dressing. I'll brush melted salted butter on mine right before I pop them in the oven.
My cornbread recipe is for plain good old fashioned cornbread and isn't the sweet type found in cornbread muffins.
Cornbread:
1 1/4 cup all purpose flour
3/4 cup Corn meal (I prefer white but that's just me.)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
fresh ground pepper to taste (can be omitted)
1 cup milk
1/4 cup vegetable oil**
1 egg beaten
Heat oven to 400 deg F. Grease 8 or 9 inch pan. I use my Mom's cast iron skillets and place them in the oven while it preheats since I like my crust nice and crispy.
Combine all dry ingredients. Stir in milk, oil and egg until just mixed. Don't overbeat and don't worry about a few small lumps.
Bake 20-25 minutes or until golden brown and toothpick inserted in middle comes out clean.
**If you have some bacon drippings you can use some instead of the oil both in the recipe and in greasing the pans. In the recipe, don't completely use bacon drippings instead of the oil, just use some for additional flavor if you like.
One of these days I'll post my aunt's recipe for (YUM!) Water Pie!
Yes, there is such a thing, and it is delicious!
Before putting turkey in baking pan, put 2 stalks of cleaned celery (some top leaves left on celery) and one cleaned carrot (bottom cut off but not peeled) on bottom of baking pan. Put turkey on top and bake according to directions.
When the turkey is done cooking, transfer turkey to platter to "rest" - turkey will be moister this way.
Take original turkey pan (if steel or aluminum) and put it on burner at medium and fork mash the celery and carrots with whatever drippings and small amount of meat that's fallen off turkey when transfered to serving platter.
While cooking drippings add a tablespoon of flour and work it into drippings. If there's still turkey fat that has not been incorporated into the flour, add more flour. Keep adding small amounts of flour until most of the turkey oils have been absorbed (usually about 1/3 to 1/2 cup flour) Keep stirring the whole time - usually 4 or 5 minutes, then stir in water (for the best tasting gravy add the water the white potatoes were cooked in). Stir in a cup of water - then see how thick the gravy is - keep adding water until gravy's desired thickness.
Cook on low for a few minutes, then remove any left over stingy parts of the celery and serve.
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