Cooking & Recipes - November 2007

I am amazed, just experimenting and it is to DIE for. I like to stuff my turkey, so the drippings absorb into the dressing. So here's what I did:

Package of turkey tails.

Salt and peppered the turkey tails and put in the oven at 350 until toasty darkish brown, then covered loosely with foil. Removed and drained the oil into a skillet. Heated on high, added flour, let it brown, added water, let it thicken a little, reduced heat to med low, added a little more water, little bit of chicken bullion, s & p, then put the turkey tails back in. It is gently simmering, all that flavor working together and it tastes absolutely delicious. When done, I will strain the gravy, and freeze it for later use. The turkey tails I will save as much meat from as I can and throw it into my stuffing.
I just wanted to pass this on as it is great and it is the season . . .

2007-11-14 08:07:36 · 8 answers · asked by Anonymous

2007-11-14 08:05:57 · 5 answers · asked by js90041 1

I am looking for a recipe for a seafood bisque that some one has made and would like to share the recipe. Thanks for those who answer

2007-11-14 08:05:50 · 7 answers · asked by skyler 5

2007-11-14 08:01:54 · 4 answers · asked by gurlynmgurl 4

Please note, i'm an awful cook- I once tried to boil chicken. Thanks! :)

2007-11-14 07:59:29 · 21 answers · asked by Anonymous

I have russett potatoes, the recipe I am using to make Twice Baked Potaotes, says put them in the over for an hour, I didnt realzie that and I do not have alot of time. How can I cook these potatoes so I can make twice baked potatoes without putting them in the over for 1 hour? Microwave? I have zip and steam bags, will those work?

2007-11-14 07:54:41 · 11 answers · asked by MsBabyPhat 3

Ok when should I start to defrost it?

2007-11-14 07:54:30 · 14 answers · asked by Barbara 4

I have a huge craving for a hot turkey or roast beef sandwich smothered in gravy with french fries.[also smothered with gravy]
How about you?

2007-11-14 07:31:41 · 14 answers · asked by Anonymous

anyone got any tips on roasting ham? any quick ways to raost it?

2007-11-14 07:20:07 · 7 answers · asked by etak2007 2

2007-11-14 07:17:19 · 39 answers · asked by Anonymous

Just need a simple recipe on how or what to use to make a Filet Mignon. Nothing fancy. Using an oven, no grilling.

2007-11-14 07:16:37 · 9 answers · asked by Lancer 2

i need something easy to make and cook. which will give me good amount of protein and little fat as possible.

2007-11-14 07:09:53 · 7 answers · asked by Anonymous

I have a recipe for sweet potatoe casserole that calls for fresh baked sweet potatoes. Can I use fresh yams instead? I have always wondered if they are actually the same thing.

2007-11-14 07:09:12 · 17 answers · asked by Janice T 2

Hi-I am trying to make a veggie salad (lettuce, onions, green peppers) in advance for the week. I enjoy eating a salad on my lunch, but I don't get enough time to prepare the salad and eat it. I would like to buy the vegetables and prepare enough for a week at a time. Has anybody ever done this? Maybe using a food saver or something? Any ideas will be grealy appreciated.

2007-11-14 07:06:27 · 7 answers · asked by anang2000 1

We are having pork chops for dinner

2007-11-14 07:02:55 · 24 answers · asked by cz73 6

2007-11-14 06:53:26 · 2 answers · asked by TJ 1

2007-11-14 06:50:41 · 6 answers · asked by cms1979 1

2007-11-14 06:50:19 · 10 answers · asked by minnasota mama 3

II AM MAKING THANKSGIVING DINNER AT MY HOUSE FOR 16 PEOPLE....ANY SUGG'S ON SIDE DISHES THAT AREN'T DIFFICULT TO MAKE...lINKS WOULD BE GREAT...

THANK YOU

2007-11-14 06:42:42 · 10 answers · asked by mended.ticker 3

i ordered a fondue set off the internet and it came with a swiss cheese fondue with it. when i tasted it, i was discusted by it. The wine taste was WAAAAAY too strong. Plus i dont drink that anyway. Does anyone know a recipe for a good cheese fondue that tastes ONLY like cheese???

2007-11-14 06:31:02 · 5 answers · asked by short_n_sweet70301 3

I have some left over ham from yesterday and I need a good way to use the rest today?! Somthing quick and easy please! Thank You!

2007-11-14 06:30:46 · 13 answers · asked by Smitty 2

WE ALL WANT TO LEARN MORE FROM EVERYONE ASAP!!

We all should know, how to make a roux from butter. Moreover, how to make all kinds of gravies and sauces from a ROUX.

We want to learn about different fats to use like turkey fat. Also different starches, like WHOLE WHEAT?? What happens if we use whole wheat or turkey fat? Also, how dark or long should we cook the roux to make turkey gravy?

All we know and have tried the normal formula of 1 oz of both unsalted butter and basic all purpose flour, too 1 cup of reduced broth and turkey drippings, after the fat has been removed. This makes the most famous and quickest turkey gravy, right!! But we want to learn more and all the different ways and opinions on Roux and Gravy. Especially, the effects, tastes and tests using turkey fat and whole wheat flour.

How do you make a Roux and/or GRAVY?

2007-11-14 06:20:48 · 7 answers · asked by Anonymous

My mom is getting a tooth pulled today, and i want to make her a special dinner to make her feel special and let her know that i apreciate her.. i have around three hours to make it.. is there any good soups that you know of that would be reeaally good and not hurt her pulled tooth as much as like a burger would?

2007-11-14 06:19:33 · 18 answers · asked by SAXplaya! 2

I am looking for the recipe and name of a dessert we used to have at Thanksgiving made with coolwhip and was light green color? My grandmother used to make but she is now 92 and doesn't remember what went in it or what it was called. Seems like it had miniature marshmallows in it as well

2007-11-14 06:01:08 · 14 answers · asked by dino 4

I saw a recipe to bake a perfect chicken at 450* for one hour, and it will be done and stay moist by "sealing" the skin at such a high temp. I saw something similar in Alton Brown's book, but I am concerned that baking it at that high for that long will burn it. Any words of wisdom or experiance?

Thanks!

2007-11-14 06:00:24 · 10 answers · asked by Wildflower 5

2007-11-14 05:53:16 · 7 answers · asked by Anonymous

can someone please give me a recipe for stirfry that has ribs

2007-11-14 05:43:06 · 2 answers · asked by Anonymous

And what else would be a good mix-in?

2007-11-14 05:31:44 · 12 answers · asked by Atomic Mama 3

I'm trying to figure out when to buy the turkey and not have to freeze it in order to cook it Thanksgiving day. I'm afraid if I go last minute, they'll run out of turkeys.

2007-11-14 05:25:48 · 12 answers · asked by BBD-home 2

I made some fudge yesterday and I did the water test and everything and when it set it was hard in the middle and runny on the outside. I have no idea what happened.. is it possible to warm it up again and cook it more?

2007-11-14 05:10:48 · 3 answers · asked by christy s 2