GGROBINLOVE: Thanks,I really appreciate your effort in responding

Jim Dandy: Thats ok write to me if you do cook it and let me know how it turned out please?.
I am Scarletroses mom Robin.

GGROBINLOVE: I'm making honey garlic spare ribs tonite,but I'll definitely tell you when I'm about to tackle it.Yes,I noticed you were her mom,clearly class was passed along the gene line

Jim Dandy: lol why thank you. hey those ribs sound good honey garlic hmmmmmmmmmmmm share the recipe??????

4 chicken breasts
3/4 cup italian dressing
3/4 cup salsa
4 slices mozzarella

Marinate boned and skinned chicken breast halves in the refrigerator in 1/4 cup each of the italian dressing and salsa for one to two hours. Remove the chicken from the marinade and discard the marinade.

Grill or broil the chicken until cooked through. Top each piece of chicken with mozzarella cheese during the last minute of cooking and heat just until the cheese begins to melt.

Heat the remaining salsa and italian dressing to a boil and simmer one minute. Pour the sauce over the chicken. Serve over hot cooked pasta or rice, or wrapped in a flour tortilla.

Dolittle: ty do thats sounds delious!

Dang.. you all are making me hungry.. of course.. I have 16 pies sitting on my kitchen table with 2 more in the oven.. Yes mom, all the pies are done and ready for Sat Night.. all 18 of em.. Now.. when ya going to make those spare ribs Jim was talking about.. I could use a bit of someone else's cooking.. LOL

Does anyone know how long I should leave lobster tails under the broiler?
thanks in advance

Jim Dandy: Ah you should boil them.

KewlGuy: Why didn't I think of that?

Jim Dandy: That's the best way and really the only way.

KewlGuy: I know if I'm cooking a live lobster to boil it,it is also enjoyed broiled with a coating of bread crumbs.I don't think I've ever seen or heard of lobster tails boiled.

Jim Dandy: That's how i cook them.

how do you spell 'catch-a-tori' ???

if the phonetic didn't help. its like spaghetti sauce that's usually with chicken.

Eriisa: You have the proper spelling,just remove the -

Jim Dandy: nope. its a spelling but not what I was looking for.

I found it......... Cacciatore

Eriisa: I stand corrected.I hope the recipe's I have found with the other spelling aren't defective

Jim Dandy: lol, I found recipes with the other spelling too. I think the only difference is just the spelling.

Since this is the 'food' area, I have a question for ya... If anyone has ever shopped at a store called ALDI (eastern U.S. and Europe) and are willing to answer some questions, could you please PM me? Thanks!

I'll make it worth your while some how, some day. :-)

rednaz23: Haven't been there but plan to go. They opened one here a while back and I hear they have good prices.

Ok, I have a question. What exactly is a tappioca? I know what you use it for and all of that but was just wondering what it was! lol

tazman7474: tapioca is made from cassava
Snopes has a funny tapioca story

 tazman7474: Hi! Do you like tapioca? Not my sort of pudding Im afraid!
Tapioca, sago & semolina.....

Now chocolate cake...

rednaz23: I shop at Aldi's all the time .

Play and feed hungry people.

volant: OMG thats absolutely fantstic!! Thank you...I just want to keep going!!

Ewe: I couldnt get past 40 :(

Czuch: Really? but it keeps letting you try a new word if you get it wrong, I got past 200 but will have another go again. What a fantastic idea it is!!

Ewe: not that, i mean the vocabulary score or whatever it was, i would get to 36 then miss one and back to 34 and then get a couple more correct and back to 36 then finally up to 40, but it took awhile!

Czuch: vocab level, thats where i couldnt get past 40

Czuch: Oh yes Ive just had another go & I see what you mean now, I hadnt noticed that the first time! 

Ive got up to 4000 today.. vocab level drops tons when u miss just two.. had it up to 40 once.. sticks around 36 on average.

Thanks volant for sending it.. Very kool concept

Thanks I know I can't leave it. 

Soon it will be Thanksgiving ...does anyone have a Special Side Dish they make ? Would be so nice to share a few here .

Anyone have a good Brine Recipe for Turkey ??

satinjade: I just recieved a news letter from allrecipes.com it gave several brine recipes. but i think i deleted the email. i will go check and if i still have it i will repost. good luck.

GGROBINLOVE: here is what the newsletter saidTake a bath. Brining is one of the best ways to make a turkey taste great, no matter how you cook it. It equalizes the amount of salt and liquid in the meat, allowing it to retain more moisture as it cooks. Brines can be basic, with just one cup of salt per gallon of water, or more involved, with sugar, spices, and fruit juices. Use a large, resealable plastic bag if your turkey is small enough, or any large plastic bag, sealed tightly and placed in a deep roasting pan if the turkey is bigger. Brine overnight, or for at least four hours.

satinjade:
( it's a hard site to navigate but somewhere in there is brining tips :
http://www.thebbqshack.com/turkey.htm

Turkey Time!

satinjade:

I found it ...scroll down to : 10.5.4. How to brine a turkey

http://www.eaglequest.com/~bbq/faq2/toc.html

Table of Contents

My First Brined Turkey in in the Brine now ...Thanks so much for your help...Happy Thanksgiving Eve to all...

Is everyne ready for the "Holidays" ?

satinjade: still sorking on it LOL 

satinjade: Hey How did the Brined Turkey taste?

GGROBINLOVE: The Turkey was very good...really moist and tasty ...i will make it again . Thanks for asking !

brining is also really great for chicken... baked or BBQ'd... keeps the meat moist ,even if you overcook...

Easter Egg Ring
________________

1/2 cup milk
1/4 cup granulated sugar
1/4 cup butter
1 tsp salt
1 tsp granulated sugar
1/2 cup warm water
1 Pkg active dry yeast {or 1 Tbsp}
2 Eggs, beaten
3 1/2 cups all purpose flour {approx}
1 Tbsp Grated orange rind
4 tsp Crushed aniseed
1/4 cup Raisins
1/2 cup Chopped candied fruit
1/4 cup Chopped Almonds
6 Whole uncooked eggs

EGG GLAZE:
1 egg yolk
2 Tbsp Milk

In small saucepan, heat together, milk, 1/4 cup sugar, butter and salt until butter is melted. Let cool to lukewarm.

Dissolve 1 tsp sugar in warm water, sprinkle in yeast and let stand for 10 minutes or until frothy.

In a large mixing bowl, combine yeast mixture, milk mixture and eggs.

Stir orange rind and aniseed into flour. Using electric mixer, gradually beat in 1 1/2 cups of flour mixture into the yeast mixture, beat until smooth, about 2 minutes. With wooden spoon,
gradually stir in enough of the remaining mixture to make soft, slightly sticky dough.

Turn out dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap (or greased
waxed paper and tea towel), let rise for 1 to 1 1/2 hours or until doubled in bulk.

Punch down dough, knead in raisins, candied fruit and almonds. Divide dough in half. Roll each piece into 26 inch long rope and twist together. Transfer to greased baking sheet. Bring ends
together to form into ring, pinching ends to seal. Gently pull twisted ropes apart and tuck 6 whole uncooked eggs, colored if desired, into openings, placing eggs evenly around ring. Eggs will become hard cooked during baking. Cover and let rise for
about 1 hour or until doubled in bulk.

EGG GLAZE:
Stir egg yolk with milk, brush over ring. Bake in 375 degree oven for 35 to 40 minutes or until crust is golden brown and top of ring sounds hollow when tapped. Remove from pan and let cool on
rack.

Makes 1 ring

This is very rich and only made at Easter

2 lbs.and 1/2 lbs.of ricotta
1 1/2 cup of sugar
15 eggs
1/2 bar of grated chocolate bar
1/2 tsp of vanilla
1/2 tsp of cinnamon
1 small jar of marschino red cherries
in a large bowl mix all the above
dice cherries add a little cherry juice
Pour in pie shells (i buy mine unbaked)
Bake at 350 for 1 1/2 hrs.
leave in oven till cooled after oven is shut off with oven door open.

I get 3 out of this recipe,with the shells i buy

..............low-sodium, lower-cholesterol GOOD things to make for an elderly neighbor...they are tired of eating "bland" foods...any suggestions? Especially the low-sodium part

Foxy Lady: that sounds so yummmmmie!

volant: It is very good but ya really need to cut small pieces.I have cut back on the eggs but it's not as good.The sugar can be sub with Splenda.