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The Recipe Thread! Part II: Electric Mixaroo
- Thread starter Amazon Bee
- Start date
StarOceanHouse
Bluelight Crew
anybody here got a recipe for some really good marinara sauce?
Thanksgiving was a few weeks ago thanks!
I was in the process of moving at the time, so I was lazy and made a tofurkey. But I did do my own scratch mushroom/miso gravy. roasted broccoli and amazing mashed potatoes.
there, i changed my post just for you
i am still figuring out what to cook next week.
stuffing
when you make stuffing, do you stuff it into the turkey?
the past several years, i have deep fried my turkey which makes stuffing it impossible. this year i am roasting a turkey and pondering what to do with the stuffing. its something i am not crazy about one way or another, so i want others opinions!
when you make stuffing, do you stuff it into the turkey?
the past several years, i have deep fried my turkey which makes stuffing it impossible. this year i am roasting a turkey and pondering what to do with the stuffing. its something i am not crazy about one way or another, so i want others opinions!
Stuffing works well in a slow cooker actually. With the added benefits of being able to make tons of it, and you can easily make it vegetarian/vegan.
ocean
Bluelight Crew
I recently made a pot roast that rocked my sox off!
I rubbed the meat down with coffee grinds, allspice,paprika, black pepper, salt, flour with a pinch of cinnamon,and half a pouch of onion soup mix.
In the big pot i made it in i added a generous amount of Worcestershire sauce and minced garlic- added the meat browned it up on all sides- slowly adding 2 cans of beef broth and later a bit of water-
then of course, a couple hours later- potatoes,onions and carrots......thyme,more black paper and a little bit of rosemary.
ooooooh so yummy.
I rubbed the meat down with coffee grinds, allspice,paprika, black pepper, salt, flour with a pinch of cinnamon,and half a pouch of onion soup mix.
In the big pot i made it in i added a generous amount of Worcestershire sauce and minced garlic- added the meat browned it up on all sides- slowly adding 2 cans of beef broth and later a bit of water-
then of course, a couple hours later- potatoes,onions and carrots......thyme,more black paper and a little bit of rosemary.
ooooooh so yummy.
Pillthrill
Bluelighter
Ok don't knock this til you try it. My bf likes it and its great for something totally new.
Sweet and Savory Syrup Chicken for Two
1/4 and 1/8 c. maple syrup
2 Tablespoons peach or apricot preserves
2 Teaspoons Worcestershire sauce
2 (1 lb.) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350 degrees F. Spray a 9 inch glass pie plate or 8 inch square metal pan with cooking spray. (You can also get some cooking oil, apply to a paper towel and coat the pan that way.
In a small bowl, mix the syrup, preserves and Worcestershire sauce together. Place chicken in greased pan and sprinkle with salt and pepper. Spoon the syrup mixture over the chicken. Bake uncovered for 40 to 45 minutes. Continue basting the chicken until the juice of the chicken is clean when the thickest part is cut. Spoon the remaining syrup mixture over the chicken, or leave on the side to be dipped, and serve.
Sweet and Savory Syrup Chicken for Two
1/4 and 1/8 c. maple syrup
2 Tablespoons peach or apricot preserves
2 Teaspoons Worcestershire sauce
2 (1 lb.) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350 degrees F. Spray a 9 inch glass pie plate or 8 inch square metal pan with cooking spray. (You can also get some cooking oil, apply to a paper towel and coat the pan that way.
In a small bowl, mix the syrup, preserves and Worcestershire sauce together. Place chicken in greased pan and sprinkle with salt and pepper. Spoon the syrup mixture over the chicken. Bake uncovered for 40 to 45 minutes. Continue basting the chicken until the juice of the chicken is clean when the thickest part is cut. Spoon the remaining syrup mixture over the chicken, or leave on the side to be dipped, and serve.
thats an awesome idea, thanks. i rarely use my slow cooker, but i could definitely use the extra oven space.
syymphonatic
Bluelighter
I don't know if anyone reeallly needs this information, but if you'd like a twist on the regular mashed potatoes for the holiday, add in sour cream, buttermilk, and dry ranch seasoning to taste instead of the regular milk/butter business.
Or for lighter, fluffier mashed potatoes use freshly squeezed lemon juice, garlic, and either dill or basil (fresh of course) blended together with just a bit of olive oil instead of the usual butter/cream. Might upstage the gravy if you're not careful!
syymphonatic
Bluelighter
Yours sounds great as well! I love me some mashed spuds. It also sounds like it could lead the way to some great baked fish coating... I'll have to mess around with that :D
My recipe was learned via a big fat chef named Oscar at a microbrew/southern BBQ joint I worked at, so you can see why it is the way it is, lol.
My recipe was learned via a big fat chef named Oscar at a microbrew/southern BBQ joint I worked at, so you can see why it is the way it is, lol.
Another mashed potato idea... add a parsnip or two to your mashed potatoes it is super yummy!
I have read up on this and it seems stuffing your turkey with actual stuffing to eat is not the best thing to do. It rarely gets up to around 165f when the turkey meat does and you run the risk of food illness. I guess a lot of food illness around the holiday is from stuffing in turkeys!
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
^^yup Salmonella
i have heard this from many different sources too. but i can find just as many sources that swear its safe. i am too lazy to try out different methods and see which is the proper temperature and which tastes good and what not for myself. i am going to try the recipe dave linked to and see if people notice it wasn't made in the turkey.