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VelvetRose's Profile

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looking for a cookie recipe??

That sounds like a Florentine Lace Cookie. I make this recipe:
These are plain but I have seen them sandwiched, as you describe. I drizzle mine with chocolate. If you make the sandwich cookies, I would advise using a bittersweet-type dark chocolate. The little cookies are quite sweet enough.

Nov 27, 2012
VelvetRose in Home Cooking

Mango kills corn starch's thickening

You are right about the enzyme in the fresh mango being the culprit in breaking down starch. You can deactivate this enzyme cooking the mango all the way through. Maybe you could puree and cook part of your fresh mango for the sauce and use the rest as a topping.

Aug 23, 2012
VelvetRose in Home Cooking

Turkey Burger seasonings and moisteners

To make turkey burgers for outdoor grilling, try to find the type that has some dark meat mixed with the white. It will be marked as about 90% lean. That all-white, 98% lean, will take a lot of work to hold together and will easily dry out if cooked at too high a heat. I like to use finely grated zucchini and onion for moisture. Add about a half cup each plus 1 egg per 2 lbs of ground turkey.

May 20, 2012
VelvetRose in Home Cooking

Old school table manners... what were you taught?

Perhaps, someone should have bought "Ma" one of these:

We had something similar at our house for serving the canned jellied cranberry sauce. Ours had a rounded bottom which fit the de-canned jelly perfectly. The trick is to use a can opener to pierce one end of a well chilled can. When the other end is opened completely, the jelly just slides right out.

Nov 28, 2010
VelvetRose in Not About Food

Trying to make my mom's dressing but can't find to Kellogg's Croutettes

Thanks Joan. I will try the PF cubes. The Croutettes have been hard to find for quite a few years now. I was told in the past , they would only be in the stock just before the holidays. I haven't made Mom's dressing in a few years. I went to two different supermarkets, but couldn't find anything cubed. I checked the Kellogg's website and the name isn't even recognized by the search engine, so I guess they are finally gone.
Oh, do try the bacon on top, it's a delicious family tradition. We would fight over that bacon as kids.

Nov 14, 2010
VelvetRose in Home Cooking

Trying to make my mom's dressing but can't find to Kellogg's Croutettes

My dear mother always made this awesome cornbread dressing. There was never a written recipe, but I assisted her hundreds of times. One of the ingredient's, Kellogg's Croutettes, seems to have been discontinued. Croutettes had a special flavor and texture. The herbs were baked in and the little cubes were dry but not too dense. This helped to keep the moist cornbread dressing from being too heavy. Has anyone used this product before and found a good substitute for it.

Here's the basic recipe, minus the "Mama Magic":

1 Pan Of Cornbread
1 box Kellogg's Croutettes
1 c green onion, sliced
2 cups Celery, chopped
1 c bell pepper, diced
1 stick Butter
1/4 c Fresh Parsley, chopped
1 tsp poultry seasoning
1/2 tsp Dried Basil
1/2 tsp granulated garlic
1 tsp fresh Thyme
4 cups Low Sodium Chicken Broth
1 can evaporated milk
1/2 tsp ground black pepper
Salt, additional herbs to taste
6 strips of bacon

Chop the cornbread into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Melt butter in a large saucepan over medium heat and add herbs and seasonings. Add 4 cups of chicken broth and bring to a boil. Stir until combined. Remove from heat and cool slightly. Add evaporated milk.
Place all of your dried cornbread cubes and croutettes into a large bowl and mix them up a bit. Add prepped vegetables. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Place in a baking dish and top with bacon. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and bake until golden brown on top.

Nov 14, 2010
VelvetRose in Home Cooking

For those who love it, can someone explain the appeal of the McRib?

Here in Missouri, the local pork producers often sell pork burgers at various fairs and festivals. It's a freshly ground natural pork patty, not processed into a fake rib shake. Same condiments: dunked in BBQ sauce, topped with pickle and onion. Yum

Oct 29, 2010
VelvetRose in Chains

For those who love it, can someone explain the appeal of the McRib?

Or a baby? The link below is for something that "just ain't right". But for Halloween purposes, try it out.

Oct 29, 2010
VelvetRose in Chains