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donnaluv2cruise's Profile

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anyone got a fried dough recipe

It is fried pizza dough and I believe the italians call it pizza fritta. We used to live in an italian neighborhood and the local pizzeria used to seel them sprinkled with sugar for 50 cents. YumO

Jun 30, 2008
donnaluv2cruise in Home Cooking

Pine nuts... I can't let another container go bad

Mine last about 6 months sealed tightly in the freezer.

Jun 25, 2008
donnaluv2cruise in Home Cooking

Food that freezes well? pls?

Casseroles freeze well, and after making them you can seperate into smaller pans. Also calzones freeze well. Another good one is beef stew or pot roast.

Jun 23, 2008
donnaluv2cruise in Home Cooking

Thai noodle salad w/ peanut sauce recipe?

Cooking Light has a great Tofu with Finger Licking Peanut Sauce. I loved it and it had just the right amount of heat.

Jun 23, 2008
donnaluv2cruise in Home Cooking

Just got back from Gatlinburg

Just wanted to add to the report. Just got back from 5 days in Gatlinburg. I knew it would be touristy but I had no idea. It was like one big boardwalk without the ocean. We were happy to find The Cherokee Grill after being there for 4 days and having terrible meals. We enjoyed it so much we returned the next night. Good crab cakes, (I had the crab cake sandwich,) great salads with homemade dressings. Warm homemade bread, and my Mom really enjoyed the grilled salmon. My Dad enjoyed the steak sandwich, and they had some good homemade chips as an appetizer. We ordered the crab bisque the 2nd night, and that was a little salty for my taste. We were too full both nights to get to dessert. Had great service and wouldn't hesitate to return to this restaurant.

Jun 20, 2008
donnaluv2cruise in General South Archive

Lucille's Smokehouse Honey Peanut Coleslaw Recipe

Kraft has one called Asian Slaw, although it's not smoky. Maybe you could add a little liquid smoke?

Jun 04, 2008
donnaluv2cruise in Home Cooking

steamed vegetables

I love roasted veggies. Carrots and parsnips. Toss with a little olive oil and honey, Roast until soft and brown. Cauliflower roasted with olive oil and garlic. Sprinkle with parmesean at the end. Brussel sprouts. Toss with olive oil and sliced shallots. Roast until browned and crispy. I love steamed brocolli sprinkled with blue cheese crumbles.

May 29, 2008
donnaluv2cruise in Home Cooking

High Protein Breakfasts for Women

I've been eating 1 whole egg mixed with two egg whites, season with salt and pepper. Make an omlette with chopped sundried tomatoes and a triangle of laughing cow light garlic & herb cheese.

May 29, 2008
donnaluv2cruise in Home Cooking

COOKIE Dough: Freezing Raw or Baked?

I freeze raw dough in rolls a lot. I like freezing that way because you can get most of the air out. Also I can break a batch of dough into as many logs as I want, so you can always bake the cookies fresh. If you roll into balls I would think you would think that you would have to bake sooner because there's no way you could get all of the air out. At Christmas time I do bake cookies and then freeze and it's fine, your house just won't smell like homemade cookies all the time.

May 28, 2008
donnaluv2cruise in Home Cooking

OK to freeze cooked ribs not yet grilled?

Try this recipe. You'll never boil ribs again.

Competition Bar-B-Q Ribs Recipe courtesy Chris Lilly
Show: Cooking Live
Episode: Southern Foods: Memphis in May





4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

May 22, 2008
donnaluv2cruise in Home Cooking

How to clean a metal box grater.

Have you tried running it through the dishwasher? If that doesn't work, try some hot water with some Cascade and soak it for a while. That should do the trick.

May 11, 2008
donnaluv2cruise in Cookware