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Wickham Gray - need a bluer alternative

posted by: oceangirlme on 08.26.2013 at 03:27 pm in Home Decorating & Design Forum

My friends have BM Wickham Gray in a room that gets lots of light. In their room it is a beautiful shade of blue. The room that we wanted to use it in doesn't get as much light and the paint is too grey. We want something in the blue family.

Does anybody have any suggestions for a blue-grey-green color? We definitely want to stay away from a light/powder blue. Thanks!


clipped on: 09.04.2013 at 03:55 pm    last updated on: 09.04.2013 at 03:55 pm

RE: Wickham Gray - need a bluer alternative (Follow-Up #2)

posted by: nosoccermom on 08.26.2013 at 05:36 pm in Home Decorating & Design Forum

I sampled:
Wythe Blue
Wedgewood Grey
Yarmouth Blue (used this, but it's definitely blue)
Mount St. Anne
Quiet Moments


clipped on: 09.04.2013 at 03:55 pm    last updated on: 09.04.2013 at 03:55 pm

a birthday party...

posted by: whgille on 02.09.2013 at 08:17 am in Cooking Forum

We went to Roy's last week and learned how to make a pineapple martini that we like, they had the recipe printed and it is strong but delicious!


Made the red velvet cake and garnished with roses from the garden



I marinated the pork overnight with a bottle of red wine, garlic, crushed peppercorns, rosemary. Add new potatoes at the end


Shrimp ceviche was a hit with all the guests!


Spicy curry carrot soup


The arugula and raw kale salad was marinated in a vinaigrette for a few hours, added roasted beets and cooked lentils, add more dressing and goat cheese.


Basmati rice with carrots was also on the menu. Party was great! all the guests enjoyed the food and the company.



clipped on: 02.11.2013 at 03:48 pm    last updated on: 02.11.2013 at 03:48 pm

RE: Paint these kitchen cabinets? (Follow-Up #38)

posted by: bbstx on 07.30.2012 at 10:36 pm in Home Decorating & Design Forum

There was a person who used to post on the kitchen forum quite frequently. She had re-done several houses. She advocated painting cabinets as follows (I've cut and pasted her advice from several different threads):

I only use high quality nylon (Purdy) brushes. I prefer them for wood finishes. They cost more but they last forever!

This is exactly what I use:

Sherwin Williams PrepRite ProBlock Interior Exterior Seals and Bonds, Latex primer (be sure you get exactly that says BONDS on the label). It's made to cover shiny surfaces and bond tightly, and I've used it in several kitchens, and on all of my interior woodwork and it does BOND!! No sanding, just wipe down your cabinets with either a TSP and water mixture or a little vinager and water to get rid of grease.

This stuff is wonderful. I've converted many naysayers to the primer because you really don't have to sand or use a deglosser, and even if they're will BOND and you'll have a finish you can then paint on. :O) It's so much easier. I just love it (I just picked up another couple of gallons last night). And the finish will be tough as nails by the way. I personally also like to use a high quality sherwin williams paint.

I use one coat primer and let it dry a day at least, then two coats (one day between at least) of paint with a good Purdy brush (which is important). With just one coat the grain still effects the paint, but with the two on top of the primer you get that nice smooth look :)

I'm a paint freak, so forgive me for saying this if you know. Don't use rollers for wood. I like a 1 1/2 inch and a 2 1/2 or 3" brush at the most. The smaller works well on the small areas so you don't drip or oversmear the sides of the project.

I have painted several cabinets using the SW primer without any other prep work, except making sure the cabinets were relatively clean. So far they have held up fine.


clipped on: 08.01.2012 at 05:32 pm    last updated on: 08.01.2012 at 05:33 pm

Honey Chipotle Pecans (per request)

posted by: natal on 11.06.2011 at 01:57 pm in Home Decorating Forum

I mentioned on a Discussions thread that I'm planning on making the pecans for Christmas gifts along with pottery bowls for serving. Jen requested the recipe so here it is.

Honey Chipotle Pecans

These are an addictive combination of sweet and spicy. My advice is to always make more than you think you'll need because they go quickly! Can be prepared up to a week ahead of time. Store in a sealed container.

2 Tablespoons honey
1 1/2 teaspoons chipotle powder
1 teaspoon ground cinnamon
2 cups pecan halves (the larger the better)
2 Tablespoons granulated sugar
1 teaspoon sea salt

Preheat the oven to 325 degrees. In a medium microwave safe mixing bowl, combine the honey, chipotle powder, and ground cinnamon. Warm through. (You can also do this on the stove over low heat.)

Stir nuts into warmed honey mixture. Still well to coat. On a parchment paper-lined baking sheet, spread honey-coated nuts in a single layer. Bake until toasted and fragrant, about 15 minutes.

Meanwhile, combine the sugar and salt in a small bowl.

Remove pecans from oven and allow to cool only slightly (no more than a minute or two -- you want them to still be sticky.)
Dump the hot nuts into a medium sized mixing bowl and add the sugar/salt mix tossing to combine. Spread nuts on cold waxed or parchment paper and let dry. It's best if they don't touch each other.

Serve, or store covered until ready to eat.


clipped on: 01.02.2012 at 03:22 pm    last updated on: 01.02.2012 at 03:22 pm

RE: What's For Dinner - #321 (Follow-Up #65)

posted by: ann_t on 07.09.2011 at 09:47 am in Cooking Forum

Ruthanna, I would be taking advantage of that opportunity too. Problem is I would want everything on that menu.

Sissy, your daughters birthday tart looks spectacular. All that beautiful fresh fruit. Wow.

If you are looking for another Shish Taouk recipe I can recommend one I found last year on another blog. I love the garlic sauce that is served with the kabob.

Shish Taouk with Toum (Garlic Sauce)

Ingredients (around 15 skewers):
1.5 kg chicken breast, cut into 1 inch cubes
1 cup olive oil
3 tbsp dijon or mild mustard
3/4 cup lemon juice
10 crushed garlic cloves
2 tbsp salt
1 tbsp white (or black) pepper
2 tbsp tomato paste
4 tbsp finely chopped thyme
mushrooms, (optional but highly recommended)
1 red and/or 1 green pepper (optional but highly recommended)

Emulsify the mustard with the olive oil. This is done by whisking a little bit of olive oil into the mustard and continuing to do so until all the olive oil is incorporated.

Add and whisk the lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed
Marinate the chicken in the sauce overnight in the fridge.

Skewer the chicken along with pieces of mushroom and red/green pepper and barbecue or grill until done. Don't over cook otherwise the chicken would dry out.

Toum (Garlic Sauce)

5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp

Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium.
Add half the oil in bit by bit. A thin stream is not necessary, but don't go crazy. A reasonable, fine, steady pour is good.

At this stage, the emulsification should have taken place. If it hasn't and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whiz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.

Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.


clipped on: 07.16.2011 at 08:52 pm    last updated on: 07.16.2011 at 08:52 pm

RE: New Recipe Review - November 2010 (Follow-Up #3)

posted by: foodonastump on 11.04.2010 at 04:58 pm in Cooking Forum

From the "Throwdown" cookbook I've been experimenting with, here's the sauce for the wings that beat Bobby's. It was good, but really just a doctored up BBQ sauce and as such I'm surprised it won a Throwdown. (Maybe he has an awesome BBQ sauce? Then let's see it!) I actually used it with thighs rather than for wings. Baked skin side down for about 20 min at 425, brushed, flipped to skin side up, brushed again, baked another 30 min or so. Topped with add'l sauce for serving.

Drew Cerza's Bourbon Street Buffalo Wings
(the sauce - paraphrased)

2T unsalted butter
1 large shallot, chopped
2 cloves garlic, chopped
1/4 cup bourbon
1/2 cup light brown sugar
1/2 cup honey
1T ancho chile powder (I used New Mexico chile powder)
1 cup chili sauce
1 cup BBQ sauce (I used Bull's Eye Original)
1/3 cup wing sauce like Texax Pete or Frank's (I used Frank's)

Melt butter over medium heat, add shallot and garlic until soft and fragrant, add bourbon, brown sugar, honey, heat through.

Whisk in chile powder, chili sauce, hot sauce, simmer for 2 minutes.


clipped on: 11.07.2010 at 12:16 pm    last updated on: 11.07.2010 at 12:16 pm

RE: Cookalong #2 --- GARLIC Thread #1 (Follow-Up #92)

posted by: dixiedog_2007 on 02.16.2009 at 10:54 am in Cooking Forum

Nancy that chicken looks great as well as the rolls.

David I liked Ann's shrimp a lot. Yours looks good over pasta. I've got Woodies Gilroy Bread saved for another day as that sounds really good.

Shesh - congrats for getting picked for the next ingredient. I can't wait to see what it is.

Sally, here is the salad dressing recipe that I found on Food TV:

M.S. Milliken & S. Feniger, Food TV

12 garlic cloves, roasted and peeled
1/4 cup red wine vinegar
1 tablespoon honey
Juice of one fresh lime
1/2 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.

To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.

I used mixed lettuce, cukes, cherry tomatoes, squash, carrots, cubed cheese, kidney beans, baby carrots and purple onion.


clipped on: 02.17.2010 at 11:49 am    last updated on: 02.17.2010 at 11:49 am

Re: Cookalong #2 --- GARLIC Thread #1 (Follow-Up #26)

posted by: stacy3 on 02.06.2009 at 08:24 am in Cooking Forum

Did I miss Sol's Lemon Garlic Chicken?


Lemon Garlic Chicken - Sol
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste
1 3 pound fryer chicken, cut up
25 garlic cloves
cup chicken broth
In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, cup of the herbs, and salt and pepper.
Preheat oven to 425F. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.
Remove the chicken from the oven. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.
I forgot to mention, that when you remove the chicken from the pan to make the sauce, let it simmer a few minutes to reduce and concentrate the flavors. Not that it lacks any, with 25 garlic cloves and fresh herbs in it. This dish is delicious and it keeps those pesky vampires at bay.


clipped on: 02.17.2010 at 11:39 am    last updated on: 02.17.2010 at 11:39 am

RE: Cookalong #2 --- GARLIC Thread #1 (Follow-Up #5)

posted by: mustangs on 02.02.2009 at 03:33 pm in Cooking Forum

Loving this Cookalong! I total agree with Dixiedog; Roasted Garlic Soup was my first thought.


26 Garlic gloves (about 3 bulbs)
2 Tablespoons olive oil
Stick butter
2 Cups sliced onions
1 Teaspoons chopped fresh thyme
18 Garlic cloves
3 Cups chicken broth/stock
Cup whipping cream
1 cup white wine
Cup shredded Parmesan cheese
4 Lemon wedges

Preheat oven to 350. Place 3 bulbs in small glass baking dish. Cut off top of bulbs and sprinkle with olive oil and salt. Cover and bake for 45 minutes of until garlic is golden brown. Cool. Squeeze garlic between fingertips to release garlic into bowl.

Melt butter in heavy skillet over medium-high heat. Add onions and thyme and cook until onions are translucent. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock, cover and simmer until garlic is very tender, about 20 minutes. Scoop out solids and puree in blender. Add puree back to stock, add cream and wine, and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over cheeses. Squeeze with lemon and serve.


clipped on: 02.17.2010 at 11:36 am    last updated on: 02.17.2010 at 11:36 am

RE: Danny DeVito's Limoncello (Follow-Up #4)

posted by: doucanoe on 02.04.2010 at 05:22 pm in Cooking Forum

I make my own, too. So much cheaper!

Here is the recipe that I have used. It's very similar to Skeip's.

from BH&G "Italian"

10 large lemons
1 750ml bottle of good vodka
3 c sugar
2-1/2 c water

Scrub lemons well. Using a vegetable peeler, carefully remove enough of the yellow peel to make 2 cups. (Juice lemons and save juice for another use).

In large glass pitcher or bowl, combine the lemon peel and the vodka. Cover tightly and let stand in a cool place for 10 days, gently swirling the mixture in the container ach day. At the end of 10 days, strain mixture through a fine mesh sieve, discard the lemon peel. Return the lemon-infused vodka to the pitcher.

For syrup: In medium saucepan, combibe sugar and water. Bring just to boiling, stirring to dissolve the sugar. Cool to room temperature. Pour syrup into infused odka, stir to combine. Cover and chill overnight before serving.

Pour into clean bottles with lids and store in refrigerator up to one month.



clipped on: 02.05.2010 at 06:28 pm    last updated on: 02.05.2010 at 06:28 pm

RE: Tried-and-True Crockpot recipes please! (Follow-Up #2)

posted by: pat_t on 01.06.2010 at 05:53 pm in Cooking Forum

Here's a good one:


2 cups canned chopped tomatoes, drained
1 Tblsp. brown sugar
1 Tblsp. chili powder
3 Tblsp. red wine vinegar
3 Tblsp. adobo sauce
1 Tblsp. honey
2 garlic cloves, chopped
4-1/2 lbs. pork shoulder
6 sandwich buns
Rosemary-Garlic mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

Process first 7 ingredients in a blender or food processor until mixture is smooth.
Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings.

Rosemary-Garlic Mayonnaise
1/2 cup mayonnaise
2 garlic cloves, minced
1 Tblsp. chopped fresh or dried rosemary
1 Tblsp. lemon juice
1/8 tsp. salt

Stir together all ingredients. Chill. Yield: 1/2 cup.

Recipe from Southern Living magazine, Sept. 2001 issue.


clipped on: 02.05.2010 at 06:21 pm    last updated on: 02.05.2010 at 06:21 pm

RE: Steak Diane & Lobster Ravioli (Follow-Up #2)

posted by: lakeguy35 on 12.22.2009 at 02:47 pm in Cooking Forum

Sharon, I've made this one several times over the years. I seem to remember several here making it for Valentines a few years back. It received raved reviews from what I can remember. I love it!

MQ's Steak Diane for Two
Mark Bittman, New York Times

2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
Salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it)
cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish.

1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.



clipped on: 12.23.2009 at 06:25 pm    last updated on: 12.23.2009 at 06:25 pm

RE: Whats For Dinner - #298 (Follow-Up #21)

posted by: ann_t on 10.02.2009 at 02:04 am in Cooking Forum

We had something for dinner that I haven't made in a while. Chicken Breasts stuffed with a mushroom duxelle. Some might remember this recipe from our first Virtual Dinner about 7 or 8 years ago.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroom Duxelles
Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.


1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms.

Preheat the oven to 375F
Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about
4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.

To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid.

7.Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.

Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts.


clipped on: 10.02.2009 at 03:54 pm    last updated on: 10.02.2009 at 03:54 pm

More meatballs.....

posted by: lindac on 10.02.2009 at 02:36 pm in Cooking Forum

My husband's grand parents came from Sweden and there was a lot of Swedish pride in the cooking at my MIL's house. Because she was orphaned at 14, she never learned to cook many things from her mother, but the aunt who ultimately raised her taught her many of the traditional dishes. many things used no recipe and had to be interpreted by someone with measuring cup in hand...but here's my best version of her Swedish meatballs:

1 1/2 pounds of very finely ground meat, Ideally it should be double ground and 1/2 pound pork, one half pound beef and 1/2 pound veal, but in the midwest at that time veal was hard to find so she used 3/4 pound pork and 3/4 pounds beef and put them through the grinder again at home, the meat should be very lean and she followed up the meat in the grinder with a big slice of onion and a slice of white bread. She said it cleaned out the grinder.
She mixed that very well by hand and added:
One egg
1/2 cup cream
A potato, baked and the inside mashed up and added
1/2 tsp nutmeg
pinch of allspice
Salt and pepper to taste
She always said she didn't like them too spicy so she didn't add much pepper...I add more than she did.
Mix them well adding a little more cream or possibly a little flour ti make the consistency right.
Chill the mixture for at least an hour, longer is better..
Form into meatballs about an inch in diameter and fry in hot Crisco ( I use oil).
When all the meatballs are fried, pour out all but a little of the grease in the pan, add a little milk and scrape up the browned bits in the pan, and add a carton of sour cream and cook until thick, add 1/2 tsp dill seed and serve over the meatballs. Dill sounds odd....but it works.

I haven't done that in aged....they are delicious!

What other kinds of meatballs do you make?
Linda C


clipped on: 10.02.2009 at 03:50 pm    last updated on: 10.02.2009 at 03:50 pm

RE: Cookalong #1 --- GINGER (Follow-Up #50)

posted by: trsinc on 01.21.2009 at 03:21 pm in Cooking Forum

I've made this one a few times. It's so simple it doesn't seem like it would be good.

Note: I start with less honey than called for and taste as I go. I've also used boneless breasts with no overnight marinating.

Ina Garten - The Barefoot Contessa


* 1 cup honey
* 3/4 cup soy sauce
* 1/4 cup minced garlic (8 to 12 cloves)
* 1/2 cup peeled and grated fresh ginger root
* 2 (3 1/2 pound) chickens, quartered, with backs removed


Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.


clipped on: 02.02.2009 at 06:22 pm    last updated on: 02.02.2009 at 06:22 pm

RE: Potatoes for cream of potato and leek soup? (Follow-Up #8)

posted by: chase on 01.08.2009 at 08:51 am in Cooking Forum

I use Yukon Gold, Regular white and Russets for my soup and they all work just fine. Here is my all time favourite recipe. I love this soup and it is so easy. You can leave out the blue cheese but why would you! LOL

Potato Leek And Stilton Soup

1 Tbsp butter
1 shallot chopped finely
1 cup leeks thinly sliced ( I only use the white and a wee bit of the green)
1 cup potato diced
2 cups chicken stock
1 to 1 1/2 cups cream
salt and pepperto taste
pinch nutmeg
few drops lemon juice
2 oz stilton or other blue cheese

Melt butter, add shallot and leek cooking until soft but not browned.

Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture.
Bring to a gentle boil. Add seasonings and lemon juice.

Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)


clipped on: 01.08.2009 at 03:15 pm    last updated on: 01.08.2009 at 03:15 pm

RE: 3 lb Prime Rib (Follow-Up #6)

posted by: ann_t on 01.01.2009 at 04:23 pm in Cooking Forum

I know that many websites and cookbooks call 130F medium rare, but I think if you take the roast out of the oven at 130F it will be more medium well than medium rare by the time it rests.

If you want your roast medium rare you need to take it out of the oven between 120F and 125F at the most. After resting the internal temperature will rise to 130F. Like Terri,I don't let the internal temperature get past 115F.

I know that some people just can't eat their meat rare or medium rare, but it would be a shame to cook a beautiful prime rib past the medium rare stage.



clipped on: 01.01.2009 at 04:38 pm    last updated on: 01.01.2009 at 04:38 pm

I had the best chicken wings... sharing recipe

posted by: shaun on 12.29.2008 at 12:40 pm in Cooking Forum

One of my friends made these wings for her xmas eve party and they were so good! Just sharing the recipe with you all:

Pattie's Baked Chicken Wings

Breading Ingredients:
1/3 c salt
1/3 c paprika
1/3 c cayenne pepper
2 c flour

Chicken Wings (she used drumettes)

Mix breading ingredients together in a ziplock bag.
Pat wings dry. Shake in mixture.
Spray cookie sheet w/Pam, put chicken on, spray top of chicken w/Pam
Bake 375 - 40 mins flipping over half way thru.

So tender and so full of flavor. I really liked these.


clipped on: 12.29.2008 at 05:09 pm    last updated on: 12.29.2008 at 05:09 pm

RE: Whole Beef Tenderloin (Follow-Up #1)

posted by: lakeguy35 on 12.19.2008 at 02:40 pm in Cooking Forum

Here is a great one from Ina Garten. You can skip the sauce if you want. I wouldn't as it is wonderful.


Serves 8 to 10
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper

1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Serve with Gorgonzola Sauce.

Gorgonzola Sauce

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 3 cups

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.


clipped on: 12.20.2008 at 06:20 pm    last updated on: 12.20.2008 at 06:21 pm

Have You Heard of Chuck Hayes Gardenia

posted by: Molineux on 12.19.2003 at 05:17 pm in Moon Garden Forum

Hello folks its me MOLINEUX the rose enabler. Sorry to invade over to this forum but I had to let you know of a little gardening secret from my hometown of Hampton, VA. It is the CHUCK HAYES gardenia. This fabulous hybrid gardenia was hybridized right across the river from Hampton in Virginia Beach. We are quite proud of this little plant. Why? Well it is every bit as winter hardy as KLEIN'S HARDY (right on down to O degrees but not any colder) but has the added benefit of double blooms (Klein's are single). It also blooms more with a decent repeat in the fall. Shade AND sun tolerant too. Mature height is about 4 feet. Basically your dream Gardenia.

So if you live in the marginal zones of 6 & 7, and thought you could never grow ravishingly fragrant gardenias then think again. You haven't lived until you've experienced the lush fragrance of gardenias on a warm summer night. They are a true southern decadence.


Here is a link that might be useful: Writeup on Chuck Haye's at McDonald's Nursery


clipped on: 11.15.2008 at 04:08 pm    last updated on: 11.15.2008 at 04:08 pm

RE: Daphne propagation (Follow-Up #1)

posted by: tee530 on 08.08.2007 at 04:04 pm in Shrubs Forum

If you're referring to D. x burkwoodii 'Carol Mackie', the most common variegated garden daphne, I have had luck with semi-hard tip cuttings taken in the early fall (Sept). I take about a 4" tip cutting, remove the lower leaves, and stick in a 1:1 mix of peat moss:perlite. I keep it indoors, moist with good humidity (tray cover or 2 liter bottle cloche if you're only doing a few). Cuttings that rot, rot quickly. If the cutting is still green and firm in a couple of weeks, it's probably taken root, but mine have never put on top growth until the spring. Pot up or plant out carefully in the late spring. Roots tend to be few but rather long and fragile.

Things like rooting hormone, heel cuttings, and the like may be helpful if you're having no success; I haven't found them necessary.

Most other daphnes can be propagated from cuttings similarly, with varying likelihoods of success.

Good luck.


clipped on: 11.15.2008 at 10:18 am    last updated on: 11.15.2008 at 10:18 am

RE: Favorite Breakfast Casseroles (Follow-Up #4)

posted by: lisacdm on 11.10.2008 at 11:12 am in Cooking Forum

I make this Christmas Eve and pop it in the oven Christmas morning
Creme Brulee French Toast

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Here is a link that might be useful: foodnetwork recipe link


clipped on: 11.10.2008 at 05:38 pm    last updated on: 11.10.2008 at 05:38 pm

RE: The party is officially over - and I'm not talking politics! (Follow-Up #12)

posted by: yayagal on 11.06.2008 at 10:37 am in Home Decorating Forum

One of the reasons hair color does not last with gray hair is that gray has an extra outer layer that is hard to penetrate with color. If you color you hair at home, rather than use an otc color, go to a beauty supply like Sally's and buy a professional color like Clairol or L'Oreal, purchase 20% peroxide, an applicator and a product called GRAY MAGIC. Mix up the hair color and peroxide in the applicator and add four drops of gray magine, shake it very very well and then apply. First of all this is the most inexpensive way to do your own hair, it's foolproof and it will last longer. While you're there buy your hair products in the generic rip off brand. They're exactly alike. As a salon owner, I know lol. Just so you'll know!


clipped on: 11.06.2008 at 12:03 pm    last updated on: 11.06.2008 at 12:03 pm

RE: Width of plank on Brazilian Cherry Engineered Wood Floors (Follow-Up #1)

posted by: jodi_in_so_calif on 10.27.2008 at 02:12 pm in Home Decorating Forum

This is a 7" plank engineered Chilean Cherry. We love the look. The beauty of the wood is not broken into small bits which is what I like about it.

View of new flooring from front door



clipped on: 10.28.2008 at 03:51 pm    last updated on: 10.28.2008 at 03:51 pm

RE: sticky chicken recipe? (Follow-Up #1)

posted by: mzdee (Guest) on 06.05.2001 at 07:12 am in Once-a-Week Cooking Forum

Hi Teresa,

Here's the recipe. Its wonderful. Cooked one on Sunday. My kids pick off this chicken after dinner like its finger food. And if I can get my kids to eat roast chicken, thats saying something :) Enjoy! P.S. It won't last long......
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.


clipped on: 10.27.2008 at 07:08 pm    last updated on: 10.27.2008 at 07:09 pm

RE: What's your favourite turkey stuffing? (Follow-Up #10)

posted by: woodie2 on 10.06.2008 at 06:45 pm in Cooking Forum

I've been making Marilyn's recipe since the first time I tried it a few years ago cause I think its terrific. She uses half corn bread and half white bread, but I prefer all white bread. Don't know if you consider sausage red meat :)

Bread and Sausage Stuffing (Marilyn)

2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock

Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350 for 30 to 45 minutes until puffed and golden but not too dry.


clipped on: 10.06.2008 at 08:29 pm    last updated on: 10.06.2008 at 08:29 pm

RE: Do I need a pressure cooker (Follow-Up #6)

posted by: suzyq3 on 11.12.2006 at 01:13 pm in Cookware Forum

I'm with arley on his recommendations. Here, btw, is one recipe for risotto in the pressure cooker that has never failed us:

Pressure-Cooker Method

1 tablespoon olive oil
1 small onion, finely chopped (about cup)
1 cup arborio rice
2 cups low-fat chicken stock
1/4 cup vermouth or dry white wine
1/8 teaspoon crushed saffron
1/8 teaspoon ground white pepper
1/2 teaspoon salt
1 tablespoon butter
1/4 cup grated Parmesan cheese

Heat the oil in a pressure cooker over high heat. Add the onion, cook, stirring, until translucent, about 2 minutes.

Add the rice and cook, stirring, for about 30 seconds until the outer edges turn translucent.

Add the stock, wine, and saffron.

Cover and bring to high pressure over high heat.

Reduce heat to stabilize pressure. Cook 7 minutes.

Quick-release pressure and remove cover.

Stir in white pepper, salt, butter, and Parmesan.

Let sit for 2 minutes before serving.

Makes 4 Servings


clipped on: 10.01.2008 at 07:44 am    last updated on: 10.01.2008 at 07:44 am

RE: Hearty, hot sandwich ideas? (Follow-Up #2)

posted by: angelaid on 08.25.2008 at 01:49 pm in Cooking Forum


3-4 lb roast (anything on sale)
several cloves of garlic (to your liking) I usually use 5-8 cloves
1 jar Pepperoncini (usually found in the Pickle aisle at the grocery store)
Provalone cheese

Slice garlic cloves into thirds lengthwise, make slits in the roast and insert garlic all over roast (depending on how much garlic you like) put roast into crockpot and pour pepperoncinis and liquid over roast, cook on low 6-8 hrs or until falling apart.
Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches. Enjoy! We do!!!!

I don't have a recipe for italian sausage sub...fry up sausage, add variety of pepper and onions and sautee those up, add a little pasta sauce, when hot, plop in the roll and melt some cheese on top.


clipped on: 08.26.2008 at 06:44 pm    last updated on: 08.26.2008 at 06:44 pm

RE: What's For Dinner? #273 (Follow-Up #88)

posted by: gina_w on 05.09.2008 at 01:02 pm in Cooking Forum

I made penne with bolognese sauce. I got the inspiration for my latest "instant" bolognese sauce from the FX cuisine blog. It's delicious:

Gina's Instant Bolognese Sauce
(As opposed to cook all-day sauce)
In large saucier, heat 2 TB oil.
Saute one medium finely chopped onion.
Add one stalk of finely chopped celery.
Stir until translucent and soft.
Add about 1/2 lb of fresh ground pork sausage (I buy it at Sprouts market, uncased and lightly spiced). Stir to incorporate, breaking up the meat with a wooden spoon.
Add one can (12oz?) crushed pomodoro (Italian-style) tomatoes, with juice.
Add seasonings - S&P, Italian herbs, white pepper to taste.
Add a cup of red wine.
Simmer, partially covered, until wine is cooked down by half - about half an hour.
Add 1/2 cup of cream and a couple TB freshly grated parmesan or romano cheese, stir to incorporate and simmer another 15 minutes.

About 6 servings. Serve over your favorite pasta. I used BarellaPlus penne rigata.

Last night I added a dozen chopped mushrooms to the veggies. You can add garlic - if you do, add chopped garlic after cooking the meat. Adding it to the veggies will result in overcooked, bitter garlic - adding it too late will result in overly raw, pungent garlic. Some may like the latter. I do from time to time.
If you have more time to simmer the sauce for a few hours, add a couple TB of tomato paste, more wine and more cream, and throw in a cheese rind).
I stir pasta like penne into sauces before serving, to get sauce in the holes.
I used to use beef for my Bolognese-type sauces, but I am thoroughly sold on pork now. It's more subtle and doesn't dominate the sauce like beef does. (Where have I been? LOL.)


clipped on: 05.11.2008 at 10:23 am    last updated on: 05.11.2008 at 10:23 am

Walmart Made My Day! Pickapeppa!

posted by: fearlessem on 04.23.2008 at 04:38 pm in Cooking Forum

I finally found Pickapeppa sauce at our local walmart -- a new product for them, as I have checked there before... That means I can finally get that flank steak out of the freezer and make Nancy's Backwoods Flank Steak! For anyone new who hasn't seen the recipe -- here it is, cut and pasted from when Nancy (WizardNM)posted it before...

Backwoods Flank Steak from Wizardnm

3/4 C soy sauce
1/3 C Pickapeppa Sauce (this is a hot sauce)
1/3 C worcestershire sauce
1/4 C red wine
1/4 C red wine vinegar
1 1/2 Tabsp sesame oil
2 cloves of garlic, crushed
2 flank steaks (about 2 1/2 lbs total)

Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs... Then grill as you would any steak. We grilled it over lump charcoal and while it was cooking we would bring the marinade to a boil and cook it for about 15 min. We then sliced the steaks and poured the hot marinade over them. Slice the meat thin across the grain..


clipped on: 05.01.2008 at 12:33 pm    last updated on: 05.01.2008 at 12:33 pm

By request, my Mac and Cheese recipe!

posted by: kframe19 on 04.26.2008 at 06:28 pm in Cooking Forum


First off, let me say that the basic recipe comes from Alton Brown, but I have changed it and added to it. I used two kinds of cheese, NY Sharp Cheddar and Greuyer. You can use any combination of cheeses you want. Next time I might try adding Asagio, as well.

If you don't like cayanne pepper, you can certainly either cut back on it or omit it, but I like the bite it gives this recipe.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon of cayanne pepper
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
3 or 4 cloves of garlic, smashed or diced fine
1 bay leaf
1/2 teaspoon paprika
1 large egg, light beaten
12 ounces sharp cheddar, shredded
6 to 8 strips of bacon, fried crisp, drained, and crumbled
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter and let it foam out.

Add the onion and garlic with a pinch of kosher salt and lightly sautee until they start to turn carmel colored and soft.

Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese and the bacon.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

I served this to friends for dinner, and they went absolutely nuts over it.


clipped on: 04.28.2008 at 11:42 am    last updated on: 04.28.2008 at 11:42 am

RE: roasted cauliflower (Follow-Up #10)

posted by: marigene on 03.09.2008 at 10:42 am in Cooking Forum

Here is the original recipe posted by AM. I omitted the sugar after using it the first time I made it. To me it was too sweet for my taste. This is now my favorite way to prepare cauliflower!

2 heads cauliflower
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric
6-8 Tbl lve oil

Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.



clipped on: 03.09.2008 at 11:21 am    last updated on: 03.09.2008 at 11:22 am

RE: What's for Dinner #268 (Follow-Up #76)

posted by: marigene on 03.06.2008 at 11:25 am in Cooking Forum

Here is the recipe for the smashed roasted potatoes.

Marlene's Crispy Smashed Potatoes

Source of Recipe

Marlene at, Adapted from Fine Cooking

12-16 mini red potatoes, skins on, but scrubbed
1/2 cup olive oil
kosher salt and pepper.

Heat oven to 450 or 400 convection, if you have convection.

Put the potatoes, whole, into a pot of water and bring to a boil. Boil for 20-30 minutes, until potatoes are easily pierced with a skewer. Spread a clean tea towel on the counter and transfer the potatoes to the towel. Using another towel, gently press down on each potato, "smashing" it. some of them will fall apart a bit, but that's ok.

Line a baking sheet with tin foil, then with parchment paper. Transfer the smashed potatoes to the baking tray.

NOTE: If making ahead, cover with plastic wrap and chill. Remove from fridge a half hour before roasting.

Pour the olive oil over the potatoes, making sure you get some underneath each potato. Season with salt and pepper. Roast for approximately 30-40 minutes, turning once at the halfway mark.

Serves 4 - 6


clipped on: 03.06.2008 at 11:37 am    last updated on: 03.06.2008 at 11:37 am

RE: What's for Dinner #268 (Follow-Up #54)

posted by: stacy3 on 03.05.2008 at 08:44 am in Cooking Forum

wow, deborah - that cupcake is gorgeous!

oh Ann, that pasta - I could eat that for my breakfast right now..and don't forget the bread.

Lou, I was hoping you'd post a photo of that braciole sliced - looks great.

oh Peppi - your C&D looks magnificent - could you share the recipe?

Ann, the potato salad was intended to be cold, but as the weather was so nice, dinner was late again, and the potatoes didn't have time to cool, so it was still a bit warm - lol.

ANd that's a beautiful pot roast marigene.

kathleen, lucky you - a WS outlet.

Maggie, my MIL left a copy of Real Simple (Feb) when she visited last week and in it was (and on the cover) was a recipe for Smoky Corn Chowder. It was "real simple" (snort) and very good! It was part of an article about stocking your freezer with a few items that can be pulled out to make several meals.

Smoky Corn Chowder - Real Simple magazine

8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and pepper
4 scallions, trimmed and thinly sliced

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Yield: Makes 4 to 6 servings

My pic:

Photobucket - Video and Image Hosting

Here is a link that might be useful: article


clipped on: 03.05.2008 at 12:24 pm    last updated on: 03.05.2008 at 12:24 pm

RE: Bay Window Cushion and Window treatment (Follow-Up #5)

posted by: kmcg85 on 02.28.2008 at 09:52 am in Home Decorating Forum

How about something like this?


clipped on: 03.01.2008 at 09:47 am    last updated on: 03.01.2008 at 09:47 am

RE: What's for dinner #267? (Follow-Up #21)

posted by: bubbeskitchen on 02.26.2008 at 03:51 pm in Cooking Forum

Shelley, we all have days like that! Short cuts are there for the having. Next time you'll make it up to them, I'm sure. The popcorn cauliflower was on the dinner #265 good that I'm at DD's and I just made it for their dinner.
Recipe posted:

2 heads cauliflower (I used one head; we finished it all!)
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric
6-8 Tbl lve oil
Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.

I didn't have onion powder so I just increased the garlic powder a little

Hey Terri, you pork chops returned. Yum!

Stacy, the quiche is gorgeous.

We are eating out again; I've been helping with the grands today. Little Hannah has been sick with a cold. Her ears are all stuffed and now she has a rash. DD's taken her to the doctor and I'm fixing herdinner. Roast chicken with potatoes and leeks and the cauliflower. Smells so good here.



clipped on: 02.27.2008 at 11:23 am    last updated on: 02.27.2008 at 11:23 am

RE: What's For Dinner #266 (Follow-Up #64)

posted by: stacy3 on 02.22.2008 at 08:35 am in Cooking Forum

Sharon, I'd be happy with some liquid sunshine too. I'm sick of the frozen stuff. And your pesto photo is amazing.

Nancy, your quiche looks great - love that plate!

all this chicken! wow it looks so good - and Ann, your potatoes...mmm. And your tex-mex.

kathleen, i'm also craving your spaghetti and meatballs...

marigene, I have red curry paste - how did you actually make that shrimp - it looks so good!

nope, not looking at that dirt bomb - nope, not again. :-)

Well, my first attempt at duplicating the deli rotisserie chicken turned out great! I used cabogirl's recipe for sticky chicken - yum.

Photobucket - Video and Image Hosting

Roast Sticky Chicken-Rotisserie Style - cabogirl

Submitted by: Sue Rogers

Prep Time: 10 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours 10 Minutes
Servings: 8


"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

I'm also going to keep trying - all the recipes you shared look so good. :-)


clipped on: 02.22.2008 at 02:33 pm    last updated on: 02.22.2008 at 02:34 pm

RE: I LOVE my pressure cooker! (Follow-Up #18)

posted by: lsr2002 on 02.08.2008 at 12:31 am in Cooking Forum

Here's the short version of the pressure cooker pasta that I made from Pressure Perfect - Lorna Sass

Chunks of Italian sausage, sliced mushrooms and chopped onions were browned in the PC, then seasoned with herbs and garlic, wine and water added,topped with uncooked rotini, and a quart of pasta sauce (which could have been a 28 ounce can of chopped tomatoes). It was not stirred and was cooked under pressure for just five minutes. The rotini was perfectly cooked and all the ingredients melded together perfectly in just those few minutes of cooking. I put some in individual dishes, topped it with shredded mozzarella and parm and melted and browned the cheese in the toaster oven.


3 large links of sweet Italian sausage broken up, about a pound (could have used a pound of ground beef)

1 1/2 cups onion roughly chopped

2 cups sliced mushrooms

1-2 cloves garlic chopped

1/2 cup dry red wine

2 cups water

3/4 t salt

1 heaping t Italian herbs

1/2 to 1 t red pepper flakes

1 pound short pasta that cooks in 9-13 minutes, like rotini (you can use 12 ounces of pasta and decrease the water to 1 1/2 cups)

1 qt pasta sauce or 28 ounce can crushed tomatoes in puree

1/4 c chopped Italian parsley

1/4 cup parmesan cheese to stir in or shredded mozzarella to melt on top

A little sugar and/or olive oil to round out flavors, optional

Brown first four ingredients in pressure cooker. Add wine and cook over high heat a minute or two to reduce wine.

Add water, salt, and pepper flakes, stir and bring to a boil. Pour uncooked pasta on top, pour sauce or crushed tomatoes on top of pasta. DO NOT STIR!

Lock lid and bring to pressure over high heat, lower heat to maintain pressure, cook 5 minutes. Quick release under cold water.

Stir in parsley and parmesan and optional sugar and oil (I did not need the sugar or oil with the jarred sauce). Break up any clumps of pasta and stir to scrape any pasta off the bottom of the pan (I did not have any clumps). Let rest in pan 3-5 minutes, if any pasta is uncooked, place pan over low heat, cover, but do not lock lid, and cook a few minutes.

At this point I scooped servings into individual dishes, topped with shredded mozzarella and melted the cheese under the broiler. You could also place all of the pasta in a large dish and top with cheese and melt.

I think the key to success is to follow the layering directions and DO NOT STIR. This was a great casual dish with little effort. It's definitely something I will do again and try different meats, sauces and pasta shapes. The book does warn to only use short pasta, and not ones that cook in a much shorter time. Farfalle (bowties) would be fun.


Image Hosting by


clipped on: 02.17.2008 at 12:32 pm    last updated on: 02.17.2008 at 12:32 pm

RE: What's for dinner? #265 (Follow-Up #67)

posted by: teresa_nc7 on 02.15.2008 at 10:19 am in Cooking Forum

Here you go, Ellen:

You can make this in a crock pot, pressure cooker, or in a slow (325F) oven. The dry mixes are a bit salty, so don't use extra salt and you may want to sprinkle on only only 1/2 to 2/3 of the mixes. I combine the 3 mixes in a bowl first, then sprinkle them on.

Three Envelope Pot Roast

1 envelope dry Ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope dry brown gravy mix
1 cup water or more depending on cooking method
1 3-4 lb. beef pot roast - I like a chuck roast

Crock Pot:
Place roast in crock pot, sprinkle dry mixes on top of roast, pour 1 cup water into bottom of pot. Cook on low for 7-8 hours or until roast is very tender. Remove roast and thicken gravy if desired.

Pressure Cooker
Brown roast in a little hot oil in cooker. Remove from pan and put in rack, place roast on rack. Sprinkle mixes on top of roast. Put in 1-2 cups water according to the amount of liquid needed for your size cooker in your manual. Put lid on pot, bring up to high pressure, lower heat, and cook 15 minutes per pound. Let pressure decrease naturally.

Oven Roasting
Brown pot roast in a little hot oil in a heavy cast iron skillet or dutch oven-type pot. Sprinkle dry mixes over top of roast. Pour 1 cup liquid into bottom of pot. Place lid on pot or cover with heavy-duty foil to seal pot well. Cook at 325 for 2-3 hours, checking water level to be sure all the liquid does not cook away.

I made this in my pressure cooker for family and it was a hit - delicious! I thickened the gravy with a slurry of cornstarch and water and served the pot roast with cooked carrots and potatoes.


clipped on: 02.17.2008 at 12:19 pm    last updated on: 02.17.2008 at 12:19 pm

Dirt Bombs...

posted by: solsthumper on 03.06.2007 at 08:41 pm in Cooking Forum

Stacy and Annie, kids of all ages love these, it's a cross between a cinnamom sugar doughnut and a muffin. Enjoy.

Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cardamon
cup (1 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

cups unsalted butter, melted
cup granulated sugar
1 teaspoons ground cinnamon

Preheat oven to 400 F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Dont over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.



clipped on: 02.03.2008 at 12:48 pm    last updated on: 02.03.2008 at 12:48 pm

RE: Will someone pls repost the 'put whole lemons in the chicken' (Follow-Up #1)

posted by: lindac on 02.01.2008 at 09:58 am in Cooking Forum

Here ya go:
Roasting chicken is one of those allegedly simple tasks which a lot of cooks can't do right. Here's a great recipe from Marcella Hazan's 'Essentials of Classic Italian Cooking' which is foolproof and absolutely delicious:
If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
For 4 servings
# A 3- to 4-pound chicken
# Salt
# Black pepper, ground fresh from the mill
# 2 rather small lemons
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.


clipped on: 02.01.2008 at 10:04 am    last updated on: 02.01.2008 at 10:04 am

RE: Help! Too many chicken breasts! (Follow-Up #2)

posted by: gina_w on 01.30.2008 at 06:24 pm in Cooking Forum

This recipe got rave reviews in my house and beyond - you can poach the breasts to use here:

Butter Chicken (Indian Chicken in Tomato Cream Sauce, or a variation on Chicken Tikka Masala)
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003

Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently.

Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil.

Serve with rice and warmed pita bread.

Serves 4

This is Oly's recipe that we made in Filo Fun class. It's delicious:

Chicken Rolls with Avgolemono Sauce


3 Tbsp butter
2 cups chopped onion
2 cups chopped celery

6 cups, cooked, diced chicken
cup copped parsley
tsp nutmeg
cup grated parmesan cheese
1 tsp salt
tsp pepper

Avgolemono Sauce

cup butter
cup flour
5 cups hot chicken stock
Salt and Pepper to taste
6 egg yolks, beaten
cup fresh lemon juice


2 pounds (48 sheets)
1 pound unsalted butter, clarified

Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock.

Filling: In a skillet, melt butter and saut onion until soft. Add celery and saut until

In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add
onions and celery from skillet, and mix well.

Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate.

Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tbsp of chicken filling at one end of sheets, 3 inches from end and 2 inchs from each side. Fold phyllo up over filling, to form a roll.
Fold side edges in to enclose. Roll up, jelly roll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point)

Makes approx. 24 rolls.

Place rolls on baking sheet and bake at 400 F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired.

Adapted from: Greek Cooking in an American Kitchen
St. Demetrios Church, Seattle, Washington


Oops sorry -a correction to the chicken recipe. We put a little more filling in our rolls than the recipe calls for, so you will only get about 15 rolls from this quantity of filling. You'll need less phyllo, about 30 sheets (about 1 lb)



clipped on: 01.31.2008 at 11:18 am    last updated on: 01.31.2008 at 11:18 am

RE: Help! Too many chicken breasts! (Follow-Up #7)

posted by: canarybird on 01.30.2008 at 08:10 pm in Cooking Forum

This was a favourite at The Viking Restaurant owned by a friend of mine in Palma de Mallorca many years ago. People would line up at the bar waiting for their turn to sit down and have a plate of Annie Oates' Chicken Supreme.
This is her recipe from her book "The Bar We Found", published in 1972.


Ingredients for 4 people

4 breasts of chicken
chicken stock
1/2 head of celery
1 medium onion
1/2 lemon
1/2 glass champagne or brandy

Supreme Sauce:

1 1/2 teasp flour
100 grams butter (1/2 cup)
1/2 litre cream (2 cups)
pepper & salt
rind of 1/4 lemon
1/2 lb mushrooms

1. Carefully wash and clean chicken breast. Poach until tender in stock to which has been added the champagne or brandy, sticks of celery, juice and rind of half a lemon, coriander, bayleaf, onion and seasoning . This should take about 45 minutes.

2. Meanwhile saut the mushrooms rapidly in part of the butter.

3.. Strain the chicken and keep warm. Now make the sauce:

4. Make white roux with flour and butter and when well cooked but not brown, add the cream stirring all the time. Season with pepper, salt, lemon rind and finally add the mushrooms.

5. Serve chicken on a bed of fluffy mashed potato and cover with the sauce. Sprinkle a little chopped parsley on top.



clipped on: 01.31.2008 at 11:17 am    last updated on: 01.31.2008 at 11:18 am

RE: high protein veggie recipes (Follow-Up #18)

posted by: midwestmom on 01.29.2008 at 12:12 am in Home Decorating Forum

This is THE best sweet tea and while not healthy, I'll bet she would really appreciate it if you made "the real thing".

Sweet Tea
Now it depends on how sweet you like it, but this is the way many southerners make their tea
3 Family Size bags or 6 regular size (adjust for strength you like)
Small pot of water, with a lid that fits well
1 cup of sugar
1 gallon-sized pitcher
Add sugar to water and bring to a boil over medium-high heat.
It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.
As soon as you get the tea bags in, the water may act like it's about to boil over. Just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.
Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.
Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!


clipped on: 01.29.2008 at 10:02 am    last updated on: 01.29.2008 at 05:39 pm

RE: Pittsfield Buff, Powell Buff or Monroe Bisque? (Follow-Up #16)

posted by: susans02 on 01.04.2008 at 12:16 pm in Home Decorating Forum

I have all threee of those colors in my house - don't have a pic of Powell Buff but I also had it in my pervious house and liked it. Here are a few pics to give you an idea of the colors on the walls.

Monroe Bisque in my hallway - doesn't get direct light -

PIttsfield Buff in my kit/FR area - gets bright morning light and not so much light in afternoon

Hope the visuals help you - the colors are easy to live with.


window cornices over kitchen windows
clipped on: 01.29.2008 at 05:37 pm    last updated on: 01.29.2008 at 05:37 pm

RE: What's For Dinner #236 (Follow-Up #41)

posted by: kathleen_li on 05.11.2007 at 11:30 am in Cooking Forum

Here you go is a "manly" favorite! LOL

Sausage Bread (single recipe)
1 lb pizza dough (from the bakery, pizzeria, frozen or home made)
3/4 lb sweet sausage
1 lb mozz. shredded or chunked
1 med onion, sliced thin, sauteed in ol.oil add some oregano at end
grated cheese
1 egg beaten
sesame seed
Allow dough to come to room temp and rise.
Roll out to large rect, size of cookie pan
Remove casing from saus., crumble and fry, drain on paper
On a greased pan place the rolled out dough.Brush with egg
Down the middle of the dough place the, sausage, onions, mozz, and sprinkle with grated locatelli cheese
Pull one side of the dough carefully over the mixture, then the other.. Tuck under, being sure you have the mix all the way to the ends. Tuck in ends.
Brush with egg, sprinkle with sesame seed.
Bake at 350, about 25-30 till nicely browned.
Let it sit a few minutes before slicing.
I serve it with a salad for a weekday supper, or as an hors d'.
The pic is a doubled version.
Photo Sharing and Video Hosting at Photobucket


clipped on: 05.16.2007 at 09:09 am    last updated on: 05.16.2007 at 09:42 am

RE: W S Monkey Bread recipe, any one? (Follow-Up #3)

posted by: jade.d on 05.09.2007 at 07:15 pm in Cooking Forum

My sister's recipe (it sounds similar but did not come from WS):

4 cans Buttermilk Biscuts
1 3/4 cups Sugar (Divided)
2 Tbls. Cinnamon
1 1/2 sticks Margarine
1/4 cup Brown Sugar

Pre-heat oven at 350 degrees F. Mix 1 cup sugar and 2 Tbls. of cinnamon. Cut uncooked biscuits into 1/4 pieces. Dip 1/4 sections into sugar/cinnamon mix. Place dipped sections into greased tube pan. Pour remaining sugar/cinnamon mix on top.
Melt 1 1/2 sticks margarine, add 3/4 cup sugar and 1/4 cup brown sugar. Bring to a light boil. Pour over biscuit sections in pan.

Bake at 350 degrees F. for 40-45 min. Immediatly remove from pan to plate.


clipped on: 05.16.2007 at 09:41 am    last updated on: 05.16.2007 at 09:41 am

RE: W S Monkey Bread recipe, any one? (Follow-Up #5)

posted by: westelle on 05.09.2007 at 11:34 pm in Cooking Forum

Not W-S but good....

1 loaf frozen bread, thawed
1/2 c. butter
1 c. sugar
1 tbsp. cinnamon
1/2 tsp. nutmeg

Cut bread dough into 3 inch diamond shape with a cutter. Dip pieces of dough one by one into melted butter and layer into a greased 10 inch ring mold or tube cake pan. Mix sugar, cinnamon, and nutmeg for cinnamon filling. Sprinkle with 1/3 of the cinnamon filling. Makes 3 layers ending with a sprinkling of cinnamon filling. Don't fill pan to full or dough will pop off. Bake at 400 degrees for 35 minutes. Let cool 5 minutes. Serve warm.

20 Rhodes frozen dinner rolls
1 sm. pkg. butter pecan instant pudding
1/2 c. butter, melted
1/2 c. brown sugar, melted

Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart.

24 frozen bread rolls (frozen food section, 12 balls per pkg.)
1 pkg. butterscotch pudding (not instant)
1 stick butter
3/4 c. brown sugar
3/4 tsp. cinnamon
The night before: Arrange frozen rolls in greased tube pan. Sprinkle dry
pudding over rolls. Melt butter, add brown sugar and cinnamon. Cook
until bubbly, pour over rolls and cover tightly with foil, leave on counter

Morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.

NOTE: Chopped nuts may be added to melted butter mixture.

1/2 c. white sugar
1 tbsp. cinnamon
1/2 c. brown sugar
1/2 c. (1 stick) butter
3/4 c. vanilla ice cream
1 loaf frozen bread dough, thawed

Combine white sugar and cinnamon. Pull apart bread dough and roll into 1 inch balls. Roll balls in cinnamon-sugar and place in bread pan.

Bring to a boil: brown sugar, butter and ice cream. Pour over bread dough and let stand 30 minutes. Bake in 350 degree oven for 30 minutes, until golden brown.

2 loaves frozen white bread
1 c. melted butter
1 1/2 c. sugar
2 tsp. cinnamon
1 c. chopped pecans

Thaw bread. Melt butter in small container. Combine sugar, cinnamon in small bowl and set aside. When loaves are thawed, shape dough into small balls (like walnut), roll in melted butter, coat with sugar and cinnamon mixture then roll in chopped nuts. Place the balls (not too close together) in tube pan. Fill 1/2 full with balls. Cover and let rise in warm place for 1 hour. Bake at 350 degrees for 30 or 40 minutes. To serve, pull balls apart. May be wrapped in foil to heat.

2 loaves frozen bread dough (thawed)
1/2 c. butter
1 c. brown sugar
1 lg. box vanilla pudding (not instant)
2 to 3 tbsp. milk
Cinnamon to taste

Grease bottom of 9 x 13 pan. Tear pieces off one of the bread loaves and place into pan. Mix all other ingredients together and pour mixture over bread in pan. Sprinkle with cinnamon. Tear second loaf of bread into pieces and place on top of rest. Sprinkle with cinnamon. Let rise 2 to 3 hours. Bake at 350 degrees for 30 minutes. Remove from oven. Invert pan onto serving plate.

Hot roll mix or frozen bread dough
1 stick butter
1 pkg. butterscotch pudding mix (dry)
1/2 c. brown sugar
1/2 c. nuts (if desired)
Cinnamon and sugar mixture

Night before: Prepare hot roll mix or thawed dough into 1 inch balls. Melt 1/2 stick butter and roll balls in it, then in cinnamon-sugar mixture. Place in greased bundt pan in layers. Top with pudding mix, brown sugar, and nuts. Pour remaining butter (melted) over this. Cover with plastic wrap and refrigerate overnight.

Note: Remove rolls from refrigerator 10-15 minutes before baking. Bake in a 350 degree oven approximately 30 minutes.

1 loaf frozen bread dough
1 pkg. reg. (not instant) butterscotch pudding
1/2 c. brown sugar
3/4 c. chopped pecans
Dash cinnamon
1 stick (1/4 lb.) butter, melted

The night before serving rolls, partially defrost bread dough and break into small pieces. Lay pieces flat in bottom of greased pan. Cover with dry pudding mix, brown sugar, pecans, cinnamon and butter. Cover pan and let set at room temperature overnight. Next morning preheat oven to 350 degrees. Uncover pan and bake 20 minutes or until done.

1 c. brown sugar
1 sm. pkg. vanilla pudding
1 tsp. nutmeg
1/2 stick butter
3/4 c. nuts
1 sm. pkg. butterscotch pudding
1 tsp. cinnamon
2 tbsp. cream
2 loaves frozen bread

Thaw bread. Mix dry ingredients and set aside half of ingredients. Melt butter and add 1/2 of dry ingredients. Spread in dripper pan. Sprinkle nuts over mixture. Cut bread in small pieces and roll in dry mixture; place over mixture in pan. Pour any remaining dry mixture over all. Let rise. Bake at 375 degrees for 1/2 hour. Turn pan over after taking out of oven. Serve while warm.

2 frozen loaves of bread, thawed
1 stick butter (or butter) melted
1/2 c. brown sugar
1 tbsp. milk
1 (3 oz.) pkg. butterscotch pudding & pie filling (not instant)
1/2 c. chopped pecans

Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm

Optional: Can use 2 dozen frozen rolls instead of loaves. Can prepare the night before and let raise in refrigerator overnight. Bake in the morning. Can make half a recipe in 9 x 9 inch pan using 1 dozen frozen rolls.

2 loaves Rhodes frozen bread dough
1 c. brown sugar
1/2 c. butter
2 tbsp. milk
1/2 tsp. cinnamon
1 pkg. vanilla pudding (non-instant)

Thaw frozen bread, then cut into pieces. Scatter bread pieces into greased 9x13 inch pan. Cook butter, brown sugar, milk, cinnamon and pudding; bring to boil. Pour mixture over bread pieces. Let set in refrigerator overnight, then bake at 375 degrees for 30-35 minutes. Serve warm or cool.

1 (4 oz.) pkg. regular butterscotch pudding
1 c. chopped nuts
1/2 c. brown sugar
1/4 c. butter, softened
1 tsp. cinnamon
2 (16 oz.) bread dough, thawed

In mixing bowl combine pudding mix, walnuts, sugar and butter and cinnamon. Mix until crumbly. Cut each loaf lengthwise then into 8 pieces (each loaf 16 pieces each).

Sprinkle 3/4 mixture in greased 13 x 9 pan place pieces of dough in pan. Sprinkle remaining mix cover and let rise until doubled (about 1 hour). Bake at 350 degree oven for 20 to 40 minutes. Turn out of pan immediately.   


clipped on: 05.16.2007 at 09:41 am    last updated on: 05.16.2007 at 09:41 am

RE: Stromboli Recipe? (Follow-Up #1)

posted by: gardenguru1950 on 05.12.2007 at 01:50 pm in Cooking Forum

I like this one:



Basic pizza dough (the package from Trader Joes is perfect)


4 ounces sliced mortadella (or your favorite ham)

4 ounces sliced cotto salami (or pepperoni, if you like yours spicier)

4 ounces Crimini mushrooms, sliced thin and sauted

1 large red bell pepper, sliced and roasted

1 small onion, sliced and roasted

1/4 cup shredded mozzarella

1/2 cup shredded provolone cheese

1/4 cup parmesan cheese

2 tablespoons minced fresh herbs -- parsley, basil, oregano

Cornmeal for pizza paddle

Olive oil


Preheat oven with pizza stone in it to 450 degrees.

Sprinkle a little flour on your work surface.

Roll dough into a 10 x 14 inch rectangle.

Cover the rectangle with layers of the filling, leaving a 1 inch border around the sides.

Mix the 3 cheeses and the herbs together in a small bowl and sprinkle over the top.

Starting at the end closest to you, roll the stromboli into a log.

Seal the dough by pinching firmly with fingertips on sides and ends.

Sprinkle a little cornmeal on a pizza paddle and put the stromboli on the paddle with the pinched seam on the bottom.

Brush lightly with olive oil.

Carefully place stromboli on preheated stone, turn down oven to 400 degrees and bake for 35 minutes.

Carefully remove from oven and let rest for 5 minutes.

Slice with a serrated knife.



clipped on: 05.16.2007 at 09:33 am    last updated on: 05.16.2007 at 09:33 am

RE: I Made Joe's Killer Lasagna yesterday (Follow-Up #5)

posted by: stacy3 on 05.15.2007 at 02:53 pm in Cooking Forum

here ya go brownli! I had good results as well.

Joey's Killer Lasagna"...
Makes eight big portions.
1 medium onion -- chopped
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound Italian sausage -- casings removed and broken up
1/2 pound ground veal
2 cloves garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 cup dry red wine
1/2 cup water
1 teaspoon oregano -- leaves
1 teaspoon basil -- crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
8 ounces mozzarella cheese -- thinly sliced
1 pound Ricotta cheese
1/2 cup Parmesan cheese
12 ounces lasagna noodles
Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.
Add the garlic and mushrooms. Cook. Drain.
Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.
Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again.
Butter a 9 x 13-inch baking dish.
Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.


clipped on: 05.16.2007 at 09:29 am    last updated on: 05.16.2007 at 09:29 am

RE: What's For Dinner #236 (Follow-Up #77)

posted by: solsthumper on 05.15.2007 at 11:17 am in Cooking Forum

Monique, I knew your style reminded me of some other special lady, but I couldn't pinpoint who, until now. I'll get back to that in a moment.
I've been meaning to check out the GB's site ever since you and EJ invited me over. This morning, I took a peek and noticed the Epicurean Debauchery is alive and well there too.

Anyway, I noticed you admire cookbook author Susan Branch. Mme. M. I also think she's pretty terrific, in fact, I have three of her cookbooks, and one of her recipes, Sesame Noodles (from her book: Vineyard Seasons) is one I make often. But, it weren't just her recipes that inspired me. I also became googly-eyed over her illustrations, quotes and whimsical style throughout every page of her books.

So there you have it. It was Susan Branch you reminded me of all along. Now that the mystery is solved, I'll finally be able to sleep through the night. [G]

Btw, have you tried her Chicken Enchiladas, or her Lemon Noodles? If not, then I highly recommend them.

Lori, that dinner looks wonderful. Take care of that burn. I had a similar accident two years ago, but instead of water, it was hot oil. And I still have the scars to prove it.

Last night's dinner was Sole Meuniere, but I didn't like the way the picture turned out, so use your i-ma-gi-na-tion. I just wanted to stop by and compliment everyone else. All your meals looks fantastic.

Caroline, please keep us posted on your kitchen renovations, and newspaper coverage.

For dinner the boys want Turkey Burgers, again.

Jain and Monique, I'm sorry if I'm late with the recipe. I tried to post it yesterday, but after waiting what seemed like an eternity for this page to load, I gave up and got ready for work. This recipe was slightly adapted from the book "Gotham Bar and Grill" by Alfred Portale.

Garlic Flan

Unsalted butter, for the ramekins
1 cups heavy cream*
3 large eggs
cup grated Parmesan
1/3 cup roasted garlic pure, below
coarse salt and freshly ground white pepper**

Preheat oven to 300F. Butter the ramekins. Whisk all ingredients until smooth. Place the ramekins in a larger baking dish. Pour the garlic mixture into the ramekins, and place the baking dish in the oven. Pour enough hot water into the pan to come about " up the sides of the ramekins. Cover with aluminum foil. Bake until set, about 1 hour. Unmold and serve. Or, cool completely, cover with plastic wrap and refrigerate until ready to reheat. To reheat the flans, place the unwrapped ramekins in a saut pan and add enough water to come " up the sides. Bring to a simmer over low heat and cook until heated through, about 30 minutes.

Roasted Garlic

20 large garlic cloves, unpeeled
1 tablespoon EVOO
1 tablespoon water
Salt & Pepper

Preheat oven to 325F. Place the garlic in a small dish and toss with the oil, water, salt and pepper. Cover with aluminum foil and bake until tender (squeeze a clove to check), about 35 minutes.

* I used equal amounts of heavy cream and Half & Half
** I never have white pepper, so I used freshly-ground black pepper.



clipped on: 05.16.2007 at 09:20 am    last updated on: 05.16.2007 at 09:20 am

RE: What's For Dinner #236 (Follow-Up #56)

posted by: wizardnm on 05.13.2007 at 07:01 pm in Cooking Forum

Asiago, Potato, and Bacon Gratin

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350 for 35 minutes or until cheese is bubbly and lightly browned.

I baked this in 4- 4" round springform pans.



clipped on: 05.16.2007 at 09:12 am    last updated on: 05.16.2007 at 09:15 am