Recent content by Sedagive

My go to method for cooking pork loins and pork tenderloins is: preheat oven to 500 degrees F, cook pork for 5 1/2 minutes per pound and then shut off oven and leave the door closed for 1 hour(no peeking). They come out juicy and tender every time.

Geez, I just re-read my post and it sounds arrogant and like I'm bragging. That was definitely not my intention. My apologies to all.

Okay, here's my take on this question. Yes, you could use neufchatel cheese in place of cream cheese, but why would you? Cheesecake is meant to be a "special occasion" dessert and the richness of the cream cheese is what makes cheesecake something you want to savor. A cheesecake with...

Daizymae, I'm so glad it worked out for you. I do hope you'll try it with the frosting some time so you get the full effect.

I've made my carrot cake with oil and butter and I'd have to agree that the cake made with oil was more moist. However, I think I like the flavor better when I use butter. Here's my old family recipe for carrot cake. Everyone says it's the best they've ever tasted. Carrot Cake 2 cups...

I've been trying lots of different cuts of beef for burgers. While chuck and sirloin are okay, they just don't have that beefy flavor I crave. Not long ago I had my butcher grind a whole tri-tip roast. It was exactly what I was looking for. Amazing flavor, juicy, and tender. It's probably a...

Cheez-it Chicken My mom used to make this and I always loved it. It's just as good cold, the next day. 3 or 4 boneless, skinless chicken breasts 1 box Cheez-it crackers, crushed 1 carton sour cream salt and pepper garlic powder Heat oven to 350 degrees. Coat chicken in sour cream. I like...

I've got chunks of pork shoulder that I seared in a skillet, cooking in my crockpot. I just finished making coleslaw. We're having pulled pork sangwiches on no knead bread.

I bought a 12 pound fresh free range turkey, turned it breast side down and with kitchen shears, removed the backbone. Turned it over and pressed down to break the breastbone so the turkey would lay flat. Brushed it all over with melted butter and then added salt and pepper. Roasted it in a...

I'm making a spatchcocked turkey this year. I Googled it and found lots of info. I'm going with Martha Stewart's version. I'm getting a 12 to 14 pound bird and from what I've read, it should take less than two hours to cook.

http://www.discusscooking.com/forums/f23/ny-times-bread-recipe-what-fun-28893.html

I have 4 ways I like to make grilled cheese sangwiches and they all use homemade no knead bread and sharp or extra sharp cheddar. 1. With home grown tomato slices in the middle. 2. With lots of bacon in the middle. 3. With slices of half sour pickles in the middle. 4. Plain. Yum.

I've been making so much no knead bread (3 loaves/week avg) I decided I needed to buy flour in larger quantities. I went to Sam's Club and found a 25 lb bag of Bakers and Chefs AP flour for $6.98. I figure this should last me a couple of months anyway. Well, I tried it yesterday and it made...

This is only the second time I've tried growing tomatoes (Better Boys) and I've read lots of conflicting advice on when to pick them. Some say pick them when they've just started to turn orange and let them continue to ripen inside, while others say leave them on the vine until they are...

I've eaten at Peter Luger's a few times and the steaks always come out still sizzling, so I'm sure they don't let them rest. I don't let steaks rest when I cook them at home either. Sure, there's a little juice that comes out, but I just pour it on my baked potato for a little extra flavor...