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Spinach ball baking- OK to crowd in oven?

Thanks!

Feb 22, 2015
mrsjagirard in Home Cooking

Spinach ball baking- OK to crowd in oven?

Hello,

I just made some spinach balls to go into the oven in a couple hours (firming in fridge now). Basic ingredients (spinach, parm, breadcrumbs, eggs, etc). I made a lot though, and I'm wondering if it will affect the outcome if I crowd them in the oven, which I'm tempted to do bc I have a lot of balls to cook to take to a party this evening. I know some things in oven need space (like broccoli when roasting), while others don't. These balls call for 20 minutes at 350. I know I'm not roasting but will there be an issue if I crowd them or do I need to space them out at least an inch? Thanks!

Feb 22, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

Thanks! Yeah I think the main difference with that recipe is that you score the meat first, so it should take less time if the pieces of meat are smaller. I may try it!

Also, tried my method last night and worked OK too. I just put the meat pan in the oven at 400 and started frying the fries at the same time. I would put the fries in the bottom rack of the oven every so often to keep them warm but I'd pull them out frequently too, so they didn't get crisp. It seemed to work well for the half batch I made!

Jan 11, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

Thanks but I don't see a link to the recipe you're referring to?

Jan 10, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

Thanks everyone! This has been really helpful. I'm going to do a test run this evening with about half the size I'll be making next weekend, so I'll take all this into consideration and see how it works out! For what it's worth, I do have a toaster oven and a sous vide device (but think that wouldn't work with sliders). I dont have an electric griddle or anything. The main goal is to figure out how to keep warm either the fries or the sliders/mini burgers while I make the other. I appreciate everyone's comments!

Jan 10, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

Or maybe I could make fries first? HM...

Jan 10, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

Well I was going to do this recipe-- http://www.allfood.recipes/easy-oven-..., which just calls for really thin patties. To answer hotoyneedle's questions, I'll be serving 8 adults and 3 kids, so I was going to make 2 pans of burgers, which yes, should fit into the oven at the same time using that recipe and just doubling it. No, I don't like well done but I think with these little burgers, they will probably all turn out medium/medium well, and I'm ok with that for sliders.

What is the double fry method? Just using two pots instead of one?

I like the idea of searing the burgers first, and then maybe I can use the 300 degree oven to finish them and keep the fries warm. Hm, need to think about that option perhaps!

Jan 10, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

I would but it will be way too cold this time of year. Hoping to do everything in kitchen!

Jan 10, 2015
mrsjagirard in Home Cooking

Keep burgers warm while making fries?

For my husband's birthday next week, I'd like to make sliders and homemade fries. When I make the fries, I usually fry them in batches and keep them warm in the oven at 300 degrees while I make additional batches. I found a recipe for sliders where you spread the meat in a pan and put in the oven at 400 for about 30 minutes. I'm trying to figure out how to do both at the same time, or which one I should make first and keep warm. Any suggestions on how to do this? I thought about keeping either the burgers or the fries warm in a slow cooker but both burgers and fries are great when they have just been cooked. Any advice?

Jan 10, 2015
mrsjagirard in Home Cooking

Can canned crescent rolls be prepped ahead of time?

I appreciate everyone's opinion; it's nice to read different thoughts on the same subject. So thank you!

Mar 31, 2014
mrsjagirard in Home Cooking

Can canned crescent rolls be prepped ahead of time?

Thank you! Love the suggestion about craisins!

Mar 31, 2014
mrsjagirard in Home Cooking

Can canned crescent rolls be prepped ahead of time?

Hi there,

I'm planning on making some turkey/cheese stuffed crescent rolls using crescent roll dough from a can (tube?), but I'd like to prep them ahead of time so I can just pop them in the oven when my guests come over. If i open the dough ahead of time and stuff them with meat/cheese, will they be OK in the fridge for a couple hours or is it best to cook immediately? I don't work with dough a lot but I know it can be finicky.

Side note- if anyone else has a 5 ingredient or less SUPER SIMPLE recipe that can be prepped in less than 20 minutes, refrigerated for 2 hours and popped in the oven, I'll take any suggestions! (this would be to replace the crescent rolls) Was going to pair the crescents with a soup and salad.Thanks!

Mar 31, 2014
mrsjagirard in Home Cooking

Too much pork in slow cooker-- will it still cook?

whats a DO?

Dec 15, 2013
mrsjagirard in Home Cooking

Too much pork in slow cooker-- will it still cook?

It was never frozen, just refrigerated. It does seem to be cooking but my husband noticed about an hour ago that liquid was oozing out. So he flipped the meat and continued to put something heavy on lid to keep it down. All I care about at this point is not getting sick but the meat does look like it's cooking and I'm keeping it on high. The juices are all very much bubbling at the top. Not serving to anyone else but me and my husband. I just wish I could know for sure that it was safe. It's not like it was sitting at room temperature, even when the lid was not tight. The juices were still really hot-- does that help at all?

Dec 15, 2013
mrsjagirard in Home Cooking

Too much pork in slow cooker-- will it still cook?

Thanks! I hate to actually fully lift the lid to flip it (it's now been 2 hours) but I can see that the top is almost covered in juices and seems to be cooking. Thank you so much!

Dec 15, 2013
mrsjagirard in Home Cooking

Too much pork in slow cooker-- will it still cook?

So I love my slow cooker and normally try to only fill it 2/3 of the way up. This time I got a little overexcited about pulled pork tacos and I put a 6 lb bone in piece of pork butt in my slowcooker and it filled the slow cooker to the top. About 1.5 hours later, I realized the lid wasn't tight (the meat was too tall) and so I put something heavy on top to make the seal and turned it back to high (originally it was just on high for the first 45 min). I have as long as it takes to cook but have I completely ruined the pork? Will it still cook and is it bad that the lid wasn't tight the first 1.5 hours?? Thanks for any advice!!

(It's cooking now!)

Dec 15, 2013
mrsjagirard in Home Cooking

Help-- Puff pastry doesn't cook on inside

All great ideas! I'm in the DC area so lots of Whole Foods. Definitely learned something new today about doughs!

Dec 14, 2013
mrsjagirard in Home Cooking

Help-- Puff pastry doesn't cook on inside

Thank you!

Dec 14, 2013
mrsjagirard in Home Cooking

Help-- Puff pastry doesn't cook on inside

You know it's funny you say that-- I (clearly) do not know anything about dough but the original recipe did mention Danish dough, it was just too complicated to make which is why I went with the frozen (puff pastry) dough. Do you know if Danish dough can be found at regular grocery stories? Thanks for all your help!

Dec 14, 2013
mrsjagirard in Home Cooking

Help-- Puff pastry doesn't cook on inside

Oh wow, ok that makes sense. The original recipe was using a homemade pastry dough and I just substituted a frozen puff pastry. Thanks!!!! Hopefully third time will be a charm!

Dec 14, 2013
mrsjagirard in Home Cooking

Help-- Puff pastry doesn't cook on inside

Hi there,

Twice now I have tried to make a puff pastry twist with the same bad results- beautiful on the outside but completely undercooked on the inside. I use a frozen puff pastry sheet and follow instructions on a website to roll up the pastry, cut it and twist it (with a little cinnamon sugar on the inside). Then I'm supposed to put it in a 400 oven, lower to 375 and cook for half an hour. I'm trying it again as we speak but it just gets crispier on the outside the longer i leave it in, while the inside is dark and gooey. Please help! What am i doing wrong? (oh and i did let it sit for 45 min first to 'proof' although i'm not sure it got much bigger like it was supposed to).

Dec 14, 2013
mrsjagirard in Home Cooking

Can I substitute crushed tomatoes for tomato juice in a chili recipe?

Thanks everyone! These responses are super helpful!

Oct 30, 2013
mrsjagirard in Home Cooking

Can I substitute crushed tomatoes for tomato juice in a chili recipe?

Hi there,

I am going to make a slow cooked vegetarian chili for guests in a couple of days. The recipe calls for 2.5 cups of tomato juice. It says at the bottom that you can substitute tomato sauce for the juice, but does anyone know if I can substitute the same amount of crushed tomatoes from a can? That's what I have on stock so I'd like to avoid buying a jug of tomato juice if I can. Would appreciate any advice!

Oct 30, 2013
mrsjagirard in Home Cooking

What do you add to JIFFY Corn Bread mix? Creative uses? (rop)

I know I'm about 3 years late to this question, but for what it's worth, I make my corn pie the same way and avitalphoto- you just add these ingredients to the dry mix. So no need to add the other ingredients on the back of the box. I also add an egg but I bet it tastes almost the same without the egg. The main difference is I only add a couple tablespoons of butter, but I'm sure an entire stick is VERY tasty!!

Mar 21, 2013
mrsjagirard in Home Cooking

Help using Knorr concentrated chicken stock?

Wonderful, thank you so much! I was surprised I couldn't find this basic info on the Knorr's website. Much appreciated!

Mar 16, 2012
mrsjagirard in Home Cooking

Help using Knorr concentrated chicken stock?

I went to the store today to buy ingredients for a Shepard's Pie, which calls for 1 & 1/4 cups of chicken stock. On a whim, I bought the concentrated tubs of Knorr's chicken stock, but I can't tell how to substitute it. I don't work with broth/stock a lot, but these tubs are so small, don't I also need to add water? It says one tub makes 3.5 cups of stock, so... do I make it first on the stove with water and then use some of the stock? In the commercial, the chef just dumps a dollup of the concentrated stuff right into his dish. If i do that, shouldn't I also add some water?

Can anyone help? Thanks!!!

Mar 16, 2012
mrsjagirard in Home Cooking

Tips on marinating/tenderizing London Broil

I'm currently marinating my London Broil in Tom's marinade above. However, I don't have cornstarch to thicken the gravy. Does anyone have any ideas for substitutions? Thanks!

Jul 12, 2011
mrsjagirard in General Topics

What to cook with cast iron skillet in oven?

Well I'm happy to say that I made this cookie tonight in a 12" skillet (so I multiplied the recipe by 50%) and it was-- correction, IS-- amazing. Also, now that I'm no longer scared to cook on my glass/enamel cooktop with the cast iron, I've been cooking in it almost every day. All kinds of sausage, meat, potatoes, etc. The cookie does NOT taste like any of those. It also slide right out of my cast iron-- made me proud that it was finally well-seasoned! This cookie is DELICIOUS.

Jun 03, 2011
mrsjagirard in Home Cooking

What to cook with cast iron skillet in oven?

I'm not sure this is the same recipe, but I found this 'skillet' chocolate chip recipe from Martha Stewart. i CANNOT WAIT to try it out! My skillet is 12" and not 10", so I'll have to adjust some, but really, i cannot wait to try this out this weekend: http://www.thekitchn.com/thekitchn/hu...

May 24, 2011
mrsjagirard in Home Cooking

Help with Baked Brie Dish for Easter?

hey guys! thanks for all your help answering my question. as much as i love to get the email notices about everyone's feelings on nuking or not nuking brie, i think this particular thread may not be the best place to continue the conversation. I have no idea what the "chacun" phrase means, but perhaps we can let bygones be bygones, and let those who want to nuke their brie (or not) do so in peace.

Apr 26, 2011
mrsjagirard in Home Cooking