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Teacher Recipes Chatboard

Boursin Torte with sundried tomatoes - Appetizer

by Louisiannie

Nov 7, 2009

Hydrated sun-dried tomatoes Basil Pesto (you can buy it already prepared) Olive Tapenade or Sun-dried tomato pesto Boursin Cheese (16 oz.) or you can use cream cheese Toasted walnuts or toasted pecans, or toasted almonds Fresh basil leaves small cake pans or any type of mold

If you are using cream cheese let it sit at room temperature unti...See More

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I need a a great casserole recipe

by Emmy

Nov 9, 2009

One that everyone will say, OH How Wonderful.

Simple would be best. I thank you in advance.

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not Bev but I think it would be Bisquick nfm On 11/11/09, Carolyn/ME wrote: > I guess I am a little naive, but I am not sure what you mean by > baking mix. Please enlighten me. Thanks > > > > > > On 11/11/09, Bev wrote: >> Wonderful Fiesta Pie Recipe 1 onion; >> chopped 1/2 cup chopped bell pepper 1 clove garlic; >> chopped 1 teaspoon oil 1/2 pound...See More

Nov 11, 2009

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Emmynfm On 11/11/09, Carolyn/ME wrote: > I guess I am a little naive, but I am not sure what you mean by > baking mix. Please enlighten me. Thanks > > > > > > On 11/11/09, Bev wrote: >> Wonderful Fiesta Pie Recipe 1 onion; >> chopped 1/2 cup chopped bell pepper 1 clove garlic; >> chopped 1 teaspoon oil 1/2 poun...See More

Nov 14, 2009

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Ruby-Red Pretzel Dip

by Lulubelle

Nov 11, 2009

Ruby-Red Pretzel Dip

1 can (16oz) jellied Cranberry Dip 3/4 cup sugar 1/4 cup vinegar 1 tsp ground ginger 1tsp ground mustard 1/4 tsp ground cinnamon Pinch ground black pepper 1 Tbls all-purpose flour 1 Tbls cold water Red food coloring, optional Pretzels

In a saucepan, combine the cranberry sauce, sugar, vinegar, ginger, mustard,...See More

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Chloe's Turkey

by Posted with her permission

Nov 11, 2009

We are brining and sugaring a turkey (as usual), then putting the stuffing and two sticks of butter under the skin. We saw that at a restaurant in San Francisco and it looked and smelled great, so we're trying it this year.

We defrost the bird in a sink of kosher salt, ice and several cups of brown sugar. The salt will draw the sugar into ...See MoreWe are brining and sugaring a turkey (as usual), then putting the stuffing and two sticks of butter under the skin. We saw that at a restaurant in San Francisco and it looked and smelled great, so we're trying it this year.

We defrost the bird in a sink of kosher salt, ice and several cups of brown sugar. The salt will draw the sugar into the meat. The ice cubes keeps the meat from thawing too quickly.

We put it in around six at night to defrost. We put the nekkid bird in the sink, cover with ice cubes, throw in the salt and then throw in the brown sugar. As the ice melts, the salt and sugar will be drawn into the meat.

Then in the morning, oh, around 8:00, I make the dressing and saute the chicken livers in some butter and garlic. (I just use the boxed kind with extra chicken livers whacked up and put in because I like chicken liver.)I also string some celery and chop it roughly because I like celery in my dressing.

Slice up the butter into pats; they go in with the dressing so you get this decadent buttery intense flavor when it is cooked.

Rinse the bird off and pat dry. I didn't one year and she slipped out of my hands and flew across the kitchen floor.

You are going to jam all of the dressing, plus those two sticks of butter between the skin and the meat.

Loosen the skin from the meat by jamming your hands up through the neck skin. The skin lifts easily--loosen it all the way into the drumsticks.

Then jam in the stuffing and sort of push it around. You will need to squish it around from the outside so you don't get unattractive lumps. It needs to look somewhat evenly plump. I'll probably put in some smashed garlic cloves and pierced and halved lemons in the body cavity.

Then I'll twine it up, just to keep it in shape.

Then around 9:30 or 10 IN THE MORNING,put it into a 500 degree oven for 30 minutes; it shrinks the skin and keeps the meat tender. Then tent it with foil and cook at 350 until about 40 minutes before we eat. I take it out of the oven and let it continue to internally cook. Moist and juicy that way.

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turkey questions Can you use any kind of cotton string to tie up the turkey?

also, I wm wondering if there is a way to buy a really good turkey that is not well over a dollar a pound. When I was married and cost was not an issue I ordered fresh turkeys from a local turkey farm. They were always delisious and very flavorful. Since becoming single, I need to...See MoreCan you use any kind of cotton string to tie up the turkey?

also, I wm wondering if there is a way to buy a really good turkey that is not well over a dollar a pound. When I was married and cost was not an issue I ordered fresh turkeys from a local turkey farm. They were always delisious and very flavorful. Since becoming single, I need to be frugal. Last year I bought a "fresh" turkey at a supermarket (it can be icy and still be labeled fresh) and it turned out really well. This year I again bought a fresh turkey on sale at a supermarket and it never got tender or juicy and doesn't have much flavor, althought it was completely cooked. I think it was the turkey and not anything I did. any suggestions out there?

On 11/11/09, Posted with her permission wrote: > We are brining and sugaring a turkey (as usual), then > putting the stuffing and two sticks of butter under the > skin. We saw that at a restaurant in San Francisco and it > looked and smelled great, so we're trying it this year. > > We defrost the bird in a sink of kosher salt, ice and > several cups of brown sugar. The salt will draw the sugar > into the meat. The ice cubes keeps the meat from thawing too > quickly. > > We put it in around six at night to defrost. We put the > nekkid bird in the sink, cover with ice cubes, throw in the > salt and then throw in the brown sugar. As the ice melts, > the salt and sugar will be drawn into the meat. > > Then in the morning, oh, around 8:00, I make the dressing > and saute the chicken livers in some butter and garlic. (I > just use the boxed kind with extra chicken livers whacked up > and put in because I like chicken liver.)I also string some > celery and chop it roughly because I like celery in my dressing. > > Slice up the butter into pats; they go in with the dressing > so you get this decadent buttery intense flavor when it is > cooked. > > Rinse the bird off and pat dry. I didn't one year and she > slipped out of my hands and flew across the kitchen floor. > > You are going to jam all of the dressing, plus those two > sticks of butter between the skin and the meat. > > Loosen the skin from the meat by jamming your hands up > through the neck skin. The skin lifts easily--loosen it all > the way into the drumsticks. > > Then jam in the stuffing and sort of push it around. You > will need to squish it around from the outside so you don't > get unattractive lumps. It needs to look somewhat evenly plump. > I'll probably put in some smashed garlic cloves and pierced > and halved lemons in the body cavity. > > Then I'll twine it up, just to keep it in shape. > > Then around 9:30 or 10 IN THE MORNING,put it into a 500 > degree oven for 30 minutes; it shrinks the skin and keeps > the meat tender. > Then tent it with foil and cook at 350 until about 40 > minutes before we eat. I take it out of the oven and let it > continue to internally cook. Moist and juicy that way.

Nov 27, 2009

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not chloe but our turkey had a band of skin holding the legs together. To stuff it we just held it up and placed the stuffing inside. There was a cotton sting holder thing packaged with the turkey to lift it out of the pan when done. Hubby placed the string holder under the turkey and placed it in a baking bag. I hate the idea of stuffing in a turkey and will not eat it. The bag produced a perfect turkey. No...See Moretogether. To stuff it we just held it up and placed the stuffing inside. There was a cotton sting holder thing packaged with the turkey to lift it out of the pan when done. Hubby placed the string holder under the turkey and placed it in a baking bag. I hate the idea of stuffing in a turkey and will not eat it. The bag produced a perfect turkey. Not sure if the stuffing was good or not since I do not even taste it.

All that to say the string provided with the bird was cotton.

On 11/27/09, turkey questions wrote: > Can you use any kind of cotton string to tie up the turkey? > > also, I wm wondering if there is a way to buy a really good > turkey that is not well over a dollar a pound. When I was > married and cost was not an issue I ordered fresh turkeys > from a local turkey farm. They were always delisious and very > flavorful. Since becoming single, I need to be frugal. Last > year I bought a "fresh" turkey at a supermarket (it can be > icy and still be labeled fresh) and it turned out really > well. This year I again bought a fresh turkey on sale at a > supermarket and it never got tender or juicy and doesn't have > much flavor, althought it was completely cooked. I think it > was the turkey and not anything I did. any suggestions out > there? > > > > > > > On 11/11/09, Posted with her permission wrote: >> We are brining and sugaring a turkey (as usual), then >> putting the stuffing and two sticks of butter under the >> skin. We saw that at a restaurant in San Francisco and it >> looked and smelled great, so we're trying it this year. >> >> We defrost the bird in a sink of kosher salt, ice and >> several cups of brown sugar. The salt will draw the sugar >> into the meat. The ice cubes keeps the meat from thawing too >> quickly. >> >> We put it in around six at night to defrost. We put the >> nekkid bird in the sink, cover with ice cubes, throw in the >> salt and then throw in the brown sugar. As the ice melts, >> the salt and sugar will be drawn into the meat. >> >> Then in the morning, oh, around 8:00, I make the dressing >> and saute the chicken livers in some butter and garlic. (I >> just use the boxed kind with extra chicken livers whacked up >> and put in because I like chicken liver.)I also string some >> celery and chop it roughly because I like celery in my > dressing. >> >> Slice up the butter into pats; they go in with the dressing >> so you get this decadent buttery intense flavor when it is >> cooked. >> >> Rinse the bird off and pat dry. I didn't one year and she >> slipped out of my hands and flew across the kitchen floor. >> >> You are going to jam all of the dressing, plus those two >> sticks of butter between the skin and the meat. >> >> Loosen the skin from the meat by jamming your hands up >> through the neck skin. The skin lifts easily--loosen it all >> the way into the drumsticks. >> >> Then jam in the stuffing and sort of push it around. You >> will need to squish it around from the outside so you don't >> get unattractive lumps. It needs to look somewhat evenly > plump. >> I'll probably put in some smashed garlic cloves and pierced >> and halved lemons in the body cavity. >> >> Then I'll twine it up, just to keep it in shape. >> >> Then around 9:30 or 10 IN THE MORNING,put it into a 500 >> degree oven for 30 minutes; it shrinks the skin and keeps >> the meat tender. >> Then tent it with foil and cook at 350 until about 40 >> minutes before we eat. I take it out of the oven and let it >> continue to internally cook. Moist and juicy that way.

Nov 28, 2009

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Pumpkin Gingerbread Trifle

by so good

Nov 12, 2009

1. Make gingerbread cake, slice it into cubes. 2. Make a custard and mix it about half and half with pumpkin pie filling. Maybe add some pumpkin pie spice. 3. Layer those two with whipped cream in a trifle bowl and top the whole thing with crushed gingersnaps (the three-ginger ones from Trader Joe's are great).

This is now my favorite hol...See More

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Suzy We made this last Christmas and everyone loved it. We used instant (Sugar free) vanilla pudding instead of custard.

Nov 15, 2009

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Emmy I just went to a diabetic class and she used a spice cake mix where she used Egg Beaters instead of eggs. Low fat/ milk. Sugar free butterscotch pudding.

Layered thee spice cake the buttermilk pudding and sugar free cool whip.

It was really good

Nov 20, 2009

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Wasn't the discussion on squash soup here?

by Or was it another board? nfm

Nov 12, 2009

nfm

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honey On 11/15/09, Mel wrote: > It was the other board. I tried it, and it was awesome. I also > noticed that the recipe card is missing, so that means my > hubby didn't think it was important, and tossed it. I have to > ask for the recipe again.

I don't think it was mine, because there wasn't much of a recipe. But did you try it wit...See More

Nov 18, 2009

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Mel It was your recipe. I tried the honey and the cranberries. Mmmm Mmmm good.

On 11/18/09, honey wrote: > On 11/15/09, Mel wrote: >> It was the other board. I tried it, and it was awesome. I also >> noticed that the recipe card is missing, so that means my >> hubby didn't think it was important, and tossed it. I have to &...See More

Nov 19, 2009

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Chicken Tamale Casserole

by Liz/KY

Nov 14, 2009

I found this recipe in Cooking Light One-dish Meals. It was quite good. I had to work hard to keep from going back for seconds.

Chicken Tamale Casserole

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk 1/4 cup egg substitute 1 teaspoon ground cumin 1/8 teaspoon ground r...See More

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Starla This sound like a great recipe. I can't wait to try it.

Dec 5, 2009

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Michelle Check out the 2009 top 10 recipe list from foodtv.com. There is a chicken enchilada recipe that is really good even if used with left over chicken. Try it!!! My husband is Mexican and he loves it. I was shocked b/c some American takes on Mx. food he doesn't.

Jan 4, 2010

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Caramel Pie

by Liz/KY

Nov 15, 2009

Caramel Pie

2 cans Eagle Brand, unopened with labels removed chocolate or graham cracker pie crust Cool Whip Heath Bits, chocolate chips, nuts, or other similar topping (I used Heath Bits)

Put both cans of Eagle Brand, unopened and on their sides in the bottom of a large pot. (I used a big soup pot.) Fill with water until cans are...See More

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DON"T bake at 350! My house smells like something is burnt. This temp is too high for the oven method and I couldn't find this recipe on the Eagle website. Oh well only burned milk but no dessert tonight.

On 11/21/09, Tom/Kentucky wrote: > That's right. Open the cans and pour the milk into a glass baking > dish and bake it. I believe you bake it at 35...See More

Dec 9, 2009

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link This recipe linked puts the cans in a crockpot overnight. Interesting. I never tried such a thing.

So, the cans won't explode?

Dec 9, 2009

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Quiche - ham, bacon & spinach

by Rich/CA/Math

Nov 21, 2009

I just made this for the first time and it turned out amazing. I made the recipe myself using several recipes I found on the net for ideas. The nice thing about quiches is that substitutions can be made to fit your own taste.

Ingredients:

10 eggs lightly beaten 2 onions, chopped 2 TBS vegetable oil 1-1/2 cups heavy cream (can use...See MoreI just made this for the first time and it turned out amazing. I made the recipe myself using several recipes I found on the net for ideas. The nice thing about quiches is that substitutions can be made to fit your own taste.

Ingredients:

10 eggs lightly beaten 2 onions, chopped 2 TBS vegetable oil 1-1/2 cups heavy cream (can use half and half or whole mike if desired) 24 oz. shredded cheese (I used Monterey Jack - I think a mild cheese that melts well works best) 2 10 oz.pkgs frozen chopped spinach - thawed and drained 1/2 lb deli ham, diced 1/2 lb crisp bacon, crumbled 1/2 tsp salt (adjust to taste) 1/4 tsp pepper (adjust to taste)

Directions

Pre-heat oven to 350*

Put the oil in a hot heavy skillet then add the onions and cook them until translucent - do not brown. Then add the spinach and stir around to get rid of the last of the spinach wetness.

In a large bowl beat the eggs lightly and add in the cream, salt and pepper. Fold in the cheese. Then fold in the ham and the bacon. Finally fold in the spinach/onion mixture, slowly so you don't curdle the eggs.

I put half the mixture into a Pyrex glass pie plate in which I had sprayed some Pam. The other half of the mixture was spooned into a muffin pan. I baked both of them for about 40 minutes (separate ovens - I have a double oven). Test for doneness by inserting a toothpick in the middle. When it comes out clean they are done.

I used paper cupcake cups in the muffin pan and that was a mistake. Next time I will just spray them and not use the paper cups. The quiche stuck to the paper.

Wait 10 minutes or so to eat them.

They are good hot. They are good cold. They are good reheated in the toaster oven. I especially like the muffin sized ones because I just them in a gallon-size ziplock bag and I have breakfast for a week - just pull out one or two and eat cold or reheat.

I'm also planning on making this as a side dish for Thanksgiving. I eat very low carb and so I can't eat the mashed potatoes or stuffing so this will work nicely, since it is naturally low carb.

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