Recent content by trimont

Thanks, Archiduc! I really appreciate your extensive input and am sure many of your ideas will work out greatly. I'm grateful to all who have responded so generously ... And I would love to have those recipes if you get a moment to post them. Many, many thanks!

I really appreciate the feedback so far... thanks to everyone!

Thanks, Fisher's Mom... I'll keep checking back.... and the grape idea is great... I'd forgotten about that one :rolleyes:

My sister is expecting a house full of visitors in a couple weeks and asked what she can make ahead (even freeze)... to make the food preparation a breeze while they're here. She'd rather play with her grandchildren than spend the day in the kitchen... Ideas? Thanks!

I don't know how Western North Carolina got in here, but I live up that way. So, kitchenelf, where are you referring to?

Thanks GotGarlic - that sounds great!

I'm looking for a great anise flavored biscotti recipe - using anise oil - and maybe instead of butter, an oil based recipe. Thanks!

Does anybody have the perfect spritz cookie recipe - easy to work with and delicious???

Barb - I think I'm in agreement with your dh.... I'd rather not take any chances. Next time I'll get a fresh turkey and use the brine.... I do have a baster with an injection tip. Do you think it would be better to rub soft butter & herbs under the skin - or melt the butter and mix with ground...

Just saw this post while browsing the recipe section and I may have your answer about smooth hummus. Years ago I found a recipe online posted by a young man in Israel ... (it works :-) USE A BLENDER! Annihilator setting! A blender will yield perfect hummus, everytime. Just remember...

Yikes! I was planning to brine a Butterball! I'm so glad I saw this. Can you help figure out how to make this bird more flavorful? I've put herbs, etc. inside the cavity, but that doesn't really infuse flavor... Ive heard of injecting flavors, but whatever I use would have to be in liquid form...

I used my Nesco last night for the 1st time, cooking a large roasting chicken. Thought I'd use it as a trial run before the turkey next week. The meat came out juicy and very tender - but lacking in flavor. I roasted it with vegetables on the bottom of the pan and rubbed the chicken with salt...

Thanks for your feedback and info - I do appreciate it. You know how it is when you have that darn, elusive memory of something and nothing else seems to do? I will check out the Jello site, too - but think I might just wing it with my best recollection..... how hard can Jello be?! :bb:

I had a great jello mold recipe which was lost along the way and I sure wish I could find it or recreate it. Maybe you guys can help? It started with a lemon jello/cream cheese layer, then after it set up a little I added a raspberry jello, cranberry sauce, nut mixture. If I remember right the...

great point!