jackie de's Recent Activity
Chowhound Post
Best Cranberry Recipes?
We love fresh cranberries and go out to the bogs every year and buy at least 5 pounds. I make lots of things with cranberries--cookies, muffins, Dories cake, sweet bread etc., but I have to say my fav. thing to make is cranberry vodka. If you start it now, you can have a cranberry bog for Christmas which is one of the best drinks to make with cranberry vodka.
Chowhound Post
Best Way to Thaw Frozen Shrimp
I thaw my frozen shrimp in milk. If there is any fishy smell ( or taste) in the shrimp, this takes it out. After they are thawed, I rinse in cold water. Seems to work great for me.
Chowhound Post
6lb bag of granny smith apples; all brown
I'd try to take them back too, but if you can't or don't get around to it, how about making some applesauce? If it makes too much, you can always freeze the leftovers.
Chowhound Post
Cookbook recs slow cooker
Meatballs are great in the slow cooker, but what we like even better is Italian sausage. In a good pasta sauce or truthfully, just in a can of stewed tomatoes. I've done them by browning first and also when in a hurry, just put them in the pot and add the tomatoes. You don't need to add one other thing and the sausage comes out really wonderful. Cook for 6-8 hours and you have sausage for a great sandwich or pasta.
Chowhound Post
new slow cooker
Do you think you could share that recipe? Appreciate it!
Chowhound Post
Bunco Party Hors D'Oeuvres
I make a version of this too, but use dijon mustard,ham,cheese and grapes(which you cut in half.) The grapes sound strange but really add a great flavor to the turnovers.
Chowhound Post
need a simple and delicious preparation for frozen Tilapia
I make a very simple topping for Tilapia and then bake it.. The topping has butter, mayo, lemon juice, lemon zest, grated onion, a bit of cayenne pepper ,fresh herbs and salt. It goes together very quickly, bakes for maybe 10-12 min. and is delicious. Fast, simple and easy. One tip is defrost the Tilapia in milk. Will post exact amounts if you'd like.
Chowhound Post
Thanksgiving in Champaign, il.
We'll be going to Champaign area for thanksgiving this year and would like to find a great place to have our turkey day dinner. We have gone to Kennedy's in the past and were not at all impressed. Anyone know about a great place-not too far away, but we certainly are willing to drive a bit. Thanks in advance to all!
Chowhound Post
freezing milk?
My mom hates milk and only uses it for baking or cooking. Since she also hates to waste anything, she always freezes leftover milk. As long as you defrost it in the frig and freeze it in small amounts-such as in 1 cup containers-it will be just fine to cook or bake with. I've done this from time to time when I had a lot of extra milk. I have never just drank the frozen milk tho, so I don't know if it would be as good as fresh. However, it really is fine for cooking or baking with, just make sure you defrost in frig. Hope this helps you.
Chowhound Post
Your best cranberry sauce recipe please
http://chowhound.chow.com/topics/279786
Try Candy's recipe. I've made cranberry sauce for years and this is by far the best. Also very easy.
Chowhound Post
Egg coffee, what's this?
My mother in law did this for years. She thought it made her coffee taste great and better than anyone elses. We all thought it was just bad coffee. I'd never do egg shells or eggs. I don't think it does a thing for improving the flavor of coffee-at least it didn't for her coffee. As far as making it clearer- well maybe but to me the flavor of coffee is what is the most important. Great fresh coffee beans and good water-simple but that is what makes the best coffee. I agree with you, I wouldn't want to waste my eggs on this method either. If you do try this, let us know what you think!
Chowhound Post
Allergic to pectin? Smoothie recipe help!
Can he have sweetend soy milk? I make a very good smoothie with vanilla soy milk, yogurt (I use plain, but you could use a fruit yogurt) banana,strawberries etc.
Chowhound Post
Better than bouillon?
It's a great product and for years I was able to find a low salt better than bouillon here in my area,. I can't find that anywhere anymore. I am now using the GFS version of soup base. I think it is every bit as good and is about the same price but is in a container that is twice the size, therefore much less expensive. If you have a GFS store (gordon food service) in your area, you mite like to give it a try too.
Chowhound Post
Online recipes/websites you trust
I agree with epicurious as well. I prob. get most of my recipes from that site. I also use all recipes and sometimes food network as well. ATk is good, but the free recipes are limited. I like to use sites that are rated by readers, which will give tips and likes and dislikes of the recipe---and of course here.
Chowhound Post
Fix my minestrone?
I just looked at the orginal recipe and see that it says salt and pepper. The first thing I'd do to try to fix a blah soup is to add salt and some fresh lemon juice. I think under-salted soup broths tend to taste very blah and am always surprised at what a difference the right amount of salt makes. The lemon juice will perk it up as well. I agree with the other posters re the meat or pasta. They would prob. detract from the lovely veggie flavors. Chicken broth or a combo of beef and chicken broth may help as well. Also the suggestion of using more fresh herbs will also add more flavor. Please let us know what you did and how it turned out.
Chowhound Post
what was the best dish you made/ate this summer?
We did much of the same this summer. Lots and lots of great veggies just enhanced with great olive oil and balsamic and also sometimes grilled. We did grill some meats, chicken and fish as well, but the veggies really were the main event. I have gotten into many more salads this summer and the best were some new grains I discovered as well as rice salads. Easy summertime cooking with anything fresh being the star - either from my garden or the local produce stand.
Chowhound Post
Scalloped potatoes
I had the best scalloped potatoes ever at a Thanksgiving buffet at a wonderful rest. one year. I've tried to duplicate them and have come pretty close. It's the basic recipe--thinly,evenly sliced potatoes, onions or shallots, cremeni mushrooms, cream, lots of S& P. a little nutmeg, and a mixture of gruyere and blue cheese. Layer everything, ending with cheese on top. When I make this, I serve some sort of meat with it, but we almost always just pig out on the potatoes. A great splurge!
Chowhound Post
Plating mash?
My mother makes creamed leeks about the same as you do. It's wonderful. She does hard boil an egg and then grates that on top of the creamed leek for more color. It also adds a bit more flavor and texture as well. Your menu sounds great and I agree about the plating suggestions.
Chowhound Post
Just have to share this recipe for Cowboy Candy...
Wear gloves. Years ago I did a lot of hot peppers without gloves and really suffered from it. I don't wear gloves when doing just 1 or 2 peppers, but you'll need quite a few for this. Better safe than sorry!
Chowhound Post
twice fried method for FF/Pomme Frites
I would lay them out on a cut -up paper bag which you've put on a baking sheet. I find that when I put them on a paper towel they tend to really stick on the paper. A real pain to have to try to remove them plus they break apart then as well. The paper bag absorbs the oil, but they don't stick to it.
Chowhound Post
Zucchini - salt and drain before cooking?
I salt(kosher) and then let it drain for about 30 min. Then put in towel and squeeze as much of the liquid out as possible. This will make your grated zucchini nice and crispy and also more flavorful when cooked. I don't add any more salt when cooking since it's already salted.
Chowhound Post
Favorite way to cook red new potatoes?
Thanks for that tip gooseberry, I will try that!
Chowhound Post
Ron's Cajun Connection Review.
I'm glad to read another report about Ron's. We've been there just once and alto the Buba shrimp was good, we didn't think the etoufee, gumbo or red beans and rice were anything special. I didn't care for the way they seat you --if a table isn't full, they just put you with whoever is sitting there. I'm thinking from all the glowing reports that maybe we just hit it on an off nite, which certainly can happen. I too, only live about 35min. from there, so we'd really like to love this place. I'm going to give the place another try and hope it will live up to all the raves!
Chowhound Post
Favorite way to cook pork chops?
Marinate and grill-ck. temp so you don't overcook. Should be no higher than 140, let rest 5 min or so and enjoy. Here's a nice marinade-
1/3 c. lime juice
1/4 c. olive oil
1 t. pepper
1/2 tea. salt
1/2 tea. cumin
1/8 tea. cayene
2 T. honey
1 T. dijon mustard
1 tea. garlic-minced
1 tea. lemon peel.
Marinate at least 30 min and then grill chops. You can boil the marinade and serve on the side with chops if you like. I marinate at least a couple of hours, but never overnite.
Chowhound Post
Favorite way to cook red new potatoes?
Cooked in a skillet with butter, fresh rosemary and chicken broth to cover 1/2 way. Cover skillet and cook on med. heat until potatoes are almost tender and liquid is pretty much gone. Take off lid and turn up heat and cook until potatoes are nice and crispy. Discard rosemary. I like to serve this with a nice squeeze of fresh lemon juice and a drizzle of great olive oil.
Chowhound Post
ideas for boneless pork loin?
I know these can end up being dry and without much flavor, esp. if you over cook it, but it's my grown up kids fav. cut of meat.. At this time of year, I love to cut slits into the roast and stud with pieces of garlic, then s & p it really well and roll the whole thing into chopped assorted fresh herbs. I then put it on a spit and cook it on the grill. If you don't want to mess with the grill, you can also cook in oven. High temp first (maybe 400-425) for 1/2 hour, then turn down oven to 350 and roast until it's about 140-145 internal temp. Take out of oven and tent with foil and let sit 15min. or so. Do not overcook this roast, or it really will become dry and tough. You can make a nice sauce from pan drippings with wine, chicken broth (or apples juice works well too) and some extra fresh sage if you have. If you want the sauce really rich, just whisk in a couple of tablespoons of butter. I'm sure you'll get lots of great ideas and tips from everyone. Hope this one will help..
Chowhound Post
Tomatoes, tomatoes, tomatoes
Candy, If you have time, I'd love it! Thanks, J
Chowhound Post
Tomatoes, tomatoes, tomatoes
All kinds of great recipes so far, keep em coming!
Chowhound Post
Tomatoes, tomatoes, tomatoes
What a simple salsa recipe---can't wait to try it. Thanks!
Chowhound Post
Salisbury Steak recipe
http://www.foodnetwork.com/recipes/mi...
Here's the one I use. I sometimes make this with cube steak as well as salisbury steak.I think there is too much vinegar in the recipe as written and use about 1/4 of it. Other than that, I pretty much follow the recipe. It's one of our favs---hope you enjoy it too!
