Recent content by haroldathampton

I am looking for a copy of a recipe that came out in a TV Guide magazine a week or two ago. I cut it out but have lost the clipping. Does anyone here get the TV guides magazine? If so can you take a look at it if you have not thrown it out yet. Thanks.

The coconut based curries are more of a soup? and the yogurt based curries are more of a think coatings for the meats?

I prepared my first shrimp curry in a coconut based sause and my wife and I loved it. I am trying to do some research on the difference between coconut and yogurt based curry dishes, other than the obvious of coconut and yogurt. I did use a store bought curry paste but am interested in trying...

I always seem to bring the sweets so naturally they gave me this task.

They didn't really make that clear. I was thinking crab rangoons but that is too easy.

For my family's Christmas meal, we are going for a seafood theme. Sounds simple enough but I have been given the task of bringing a seafood dessert. I have no idea where to even begin. Anyone want to give me some mind blowing ideas?

Tonight is a cast iron cooking night. I stopped by the Lodge Cast Iron Outlet store just west of Chattanooga, TN and picked up a couple new pots for my collection. I have a dutch oven with turkey chili slowly bubbling on the stove top and a peach cobbler in a skillet in the oven.

Well I cut it up into tablespoon size bits and froze them. I like the idea of the pea soup.

thanks for the nice idea but i had no skin. it was all 1/2 inch layer of fat.

I am making a crock pot of BBQ pulled pork but I had to cut away a thick cut of fat from the roast. Can this be saved/frozen and used in the future for anything. I know it is not salt cured so I am somewhat in doubt. Please advise.

I bought a turkey breast by Jennie-O and it is very good. I want to know how I can make this at home. How can I get the same flavor through out the meat as they did here.

There really is no comparison. I hated the store bought stuff and making it fresh is so so much better. All I can say is give it a try. You will be convinced afterwards.

That was before when I was younger and didn't watch every food dollar.

I made potato skins tonight and I usually throw out the potato pulp that is left over. Do you have any ideas that I can use for the pulp?

Its funny. My grand kids don't like baked potatoes but will eat stuffed potato skins. Very strange indeed. So tonight we are having t-bones and stuffed potato skins and green beans.