Ellen Cherry - a friend gave me the same pumpkin pie recipe and it’s marvelous. Especially for college kids in dorms!
Oh and I’ll echo Ginger. Don’t over mix. This is the key to good pie crust. You want to knead bread till it begs for mercy, but pie crust you want to do as quikely as possible. To be flakey you don’t want to build up any gluten. Just mix it and roll it.
Sorry for asking such a stupid question - where does one buy cheesecloth? And can it only be used once?
My mom used to get hers at hobby & craft shops.
Around here cheesecloth can be found at the supermarket in the aisle with the kitchen gadgets.
Yes you only use it once. You wouldn’t want to try to clean it.
Does anyone have a good recipe for a vegetarian stuffing, maybe with apples and cranberries and walnuts? I’m going to have two stuffings this year: my normal with onions, celery, and sausage, which I’ll use to stuff the bird, and another one that I will cook separately. My neice is a vegetarian, so I want to make sure she can eat it.
Cooking for Engineers has a good one.
I get Penzey’s Spices mulling spices and follow the directions on the package. (I mean, usually I make things from scratch, I just happened to pick up some of this when I was buying other stuff and it’s great and super-easy.)
Take one small quesadilla shell, or wrap plain, and a small frying pan. Spread cream cheese, capers, bits of lemon and smoked salmon on the shell and warm in the frying pan, cover with another then flip.
You can also use homemade mayonnaise instead of cream cheese, if you wish.
Ah, the Penzey’s Frenzy. After sniffing all those samples, the mind keeps saying “Must Buy More!”
Since so much food is prepared on Thanksgiving, some shortcuts are certainly OK.
Nuts. I was going to brine mine, but I thought turkey was turkey was turkey, and the bird I bought has an 8% injection. (I also bought a “brining mix” that seems to contain the same ingredients that AB uses (although probably in different proportions).)
AND I decided to buy a roaster oven for doing the bird, to make more room in the oven, but now I read that you have to put the bird in the regular oven for a bit at the end to brown it anyway.
Help! Am I making thing too complicated for myself? Should I just screw the brining and just use a turkey bag like last year?
Go ahead and brine it.
It will come out fine.
Thanks much, Rick! Good to have reassurance from an expert. (This is only my third turkey!)
:drool:
Oh my, yes, yes I am making this. I am making this now, in fact I’m not at all certain there will be any left for Thursday, so I might be making it tomorrow too!
Okay, Help!
How long do I boil this stuff? The peppercorns and such don’t seem to be dissolving, and it seems odd that they should, but it says “dissolve solids”!
(IOW, it’s been on the stove for a little bit and I’m getting nervous.)
I believe “solids” refers to just the salt and sugar. If you get the peppercorns to dissolve, I’d be truly impressed.
That’s what I eventually decided, but I admit I took it literally at first, though I was dubious. I just figured the people who actually know how to cook would know better than I do…
Hunter nailed it. All you have to do is dissolve the salt and sugar.
Delores I used your pecan pie recipe and it is in the oven as I type this.
now I gotta start slicing the veggies for Cowgirl Jules’ stuffing.
Well the eagle (turkey) has landed (on the grill that is). In 2 hours it should be done.