Troy Said:I need help on how to cook a moist turkey. I'm reading recipes, but the instructions are unclear. Please help.
We Answered:OK 20 yrs of turkey here. key to a moist bird is basing and butter unfortunately. I don't know how big your bird is but you may find the cooking times on the bird package.
not good with Hispanic
1.clean bird set in your Roaster
2 You will need:
1 stick of butter
3 tsp. poultry seasoning(I use McCormick's, but if Hispanic is what you are after I would check your local store in the ethnic foods department for a good spicy one made for poultry).
1 tsp garlic powder
1 tsp onion powder
I like to call this the moisture technique
Take the bird and gently separate the skin from the breast on both sides.
in your hand get 2 tbsp of butter and massage it into the one side do the same with the other
(I know this sounds messy but trust me it works)
Take your 1/2 seasoning, 1/2 your garlic powder and half your onion powder and do the same as you did for the butter
with the half a stick of butter left melt it and drizzle all over bird. add 3 cups water to bottom of pan.
I place mine in a 400 degree oven for 15 min then cut it down to 325 for the remainder. cooking time will vary depending on your size bird. EVERY HALF HOUR BASTE!! till done You have to be consistent with this. check bird temp to check for doneness.
Jamie Said:I'm moving to school tomorrow, and I need really simple recipes to make in a hotpot?
We Answered:Any canned foods (soups, beans etc.). You can boil water so you could make any kind of pasta. You could also get creative and make quesadilla's or grilled cheese with your iron (just be sure to use paper towels!!). I can't remember most of what I use to make... Just think anything that can be boiled or heated...
Loretta Said:I'm pregnant and need cheap & healthy recipes or meal ideas for myself and fiancee. We have $150 for groceries?
We Answered:Hi Jessenia
Have a look at the site below which is being developed with budget cooking in mind. The idea is that you cook a main meal and then cook an entirely new meal from the leftovers. This way you save on time and money.
The November Meal Plan is now available and is designed with the seasons mind - so lots of Butternut Squash recipes! Also lots of Healthy Thanksgiving Recipes.
There are also freezer ideas so that as you get close to having your baby, you can stock up the freezer with meals.
Hope that you get some inspiration and good luck on your precious journey.
Timothy Said:I'm looking for original recipes from around the world?
We Answered:Original Filipino Recipes
Chicken & Pork Adobo
* 1/2 kilo pork
* 1/2 kilo chicken
* 1 cup vinegar
* 2 tbsp salt
* 1/2 tsp pepper (powdered)
* 5-6 cloves garlic, minced
* 2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth.
Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
Sinigang na Baboy (Pork In Sour Broth)
* 1 Kilo Pork (cut into chunk cubes)
* 12 pcs Tamarind (Sampaloc) or sampaloc mixed
* 1 big Onion (diced)
* 6 big tomatoes (quartered)
* 2 pcs Radish (sliced)
* 1 bundle Sitaw Stringbeans (cut into 2" long)
* 1 bundle Kangkong (cut into 2" long)
* Salt and Patis (Fish Sauce) to taste
* 6 cups water
1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis (fish sauce) to taste.
6. Serve hot.
Beef Oxtail Stew in Peanut Sauce
1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste
Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
Serve with rice.
Yield: 6 to 8 servings
200 grams thinly sliced beef
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves garlic, pounded
1 tablespoon peppercorn, pounded
1 tablespoon patis
oil for frying
1. Marinate beef in the rest of the ingredients for at least 3 hours.
2. Stir fry in a small amount of oil.
Felicia Said:I'm looking for exotic, fresh, good cooking recipes?
We Answered:I donâ€˜t think itâ€˜s very exotic, but it sure is good, one of my favorites
Prep time: 30 minutes.
Cook time: 1 Â½ hours
2 lb cheap beef roast (I use bottom round they are usually shaped perfectly for this dish)
The shape of the roast is important the slices should be round or preferably oval 2-3 inches in diameter, oval would be a little longer than wide, this is ideal.
1 Large yellow onion
1 lb thin sliced bacon
8 oz mushrooms, sliced or halved (optional)
1 cup white wine
Â¼ cup peanut oil
3 whole garlic cloves peeled and crushed. Or Â½ tsp garlic powder.
Have the butcher slice the roast into Â¼ inch slices (real time saver) or if youâ€™re good with a carving knife you can do it yourself, itâ€˜s easier to slice if the roast is still slightly frozen.
Slice the onion into Â¼ inch thick slices then cut the slices in half.
Cut the bacon slices in half.
Lay a slice of beef on a cutting board and put one of the half slices of bacon on it long ways with the oval, if the slices are round you can pull them to make them oval, then put one or two pieces of the onion over the bacon. (itâ€™s better if you use the long pieces of onion I save the small ones in the center of the onion slice for later)
Now tightly roll the combination and secure the roll with a toothpick all the way through. Repeat for the rest of the roast. You can just throw the small pieces of meat that canâ€™t be rolled in with the rest of the rolls when you cook them.
A little hint: if someone doesnâ€™t like onion omit it from their rolls and mark these with two toothpicks. (I know how kids can be, I had to do this with my youngest)
Heat up a large skillet on high, cast iron works great, but any large skillet will do, I use a large electric skillet on 400 degrees.
Put the oil in allow it to heat and put in your â€œsteak rollsâ€
Sear them hard until very browned, just short of burning, on both sides.
Hint: Do not salt and pepper the rolls until they are seared this will bring the water out of the meat and make it take longer to sear. Sometimes the water in the beef will come out and seem to fill the pan. Donâ€™t worry just keep cooking until the water is gone. It is very important that the rolls be seared good.
When the rolls are seared on both sides the pan will look almost black on the bottom, this is a good thing. Turn the heat down to medium let it cool down a little turning the rolls again if necessary. Now is the time to salt and pepper them and add the garlic. Pour in the wine and add water to the skillet covering the rolls completely and continue to cook on medium. When the water is completely boiled off, add water again to cover the rolls. When the second watering has boiled off, add water only to cover half the rolls. Add the remaining onion pieces and mushrooms if you like. Cook until the mushrooms and onions are soft. And voila it is done.
I usually serve this dish with either mashed or baked potatoes and a green vegetable; steamed asparagus or a nice dinner salad works very nice.
Joseph Said:What are some quick recipes I can whip together when I'm hungry?
We Answered:Chicken and Cheese Quesidillas are pretty yummy! You can buy the already made shredded chicked (Oscar Meyer I believe) Or use a George Foreman and grill up a chicken breast. Takes 10 minutes tops! You shred the chicken, place it on a quesidilla top with a lot of shredded cheese. Put anther quesidilla on top and put in the microwave for 40 seconds! Super yummy! You can put salsa and sour cream on top or even mix veggies in the center.
Another one is a breakfast omlet. You can cook up some sausage and scramble some eggs. Mix the two together, add cheese and whatever veggies you might want and roll up in a quesidilla. It's really good.
Honey and peanut butter sandwiches are good for a sweet fix!! Just mix the two together and put on bread. It's really good if you toast the bread. It's also good if you do syrup and peanut butter. Both taste good on crackers as well.
You can saute up veggies any time and that's always good. Salads are also a good way to use your veggies.
Fruit salad is good to make. You can just add yogurt to your fruit and I like to add a little marshmallow fluff, too!!
Pasta's are quick to make. You can just boil the noodles and add any cheese or pasta sauce you like. Pasta's are always good with toasted bread.
Hope this helps!!!