Joined Jul 2008
L9: Master
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jmegirl and FD's **Yay Food** thread where women belong in the kitchen!
September 30, 2010 at
07:32 AM
in
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if you like to cook and want to share ideas/recipes, you're welcome to join us!
Community Wiki
Last Edited by ForeverDecember
October 10, 2010
at
04:41 PM
Once recipes are posted, they will be linked here for quick reference. You can also reference the -=≡ SlickDeals.net Cookbook ≡=- thread for other ideas.
FD's Tilapia Tacos with homemade tortillas [foodnetwork.com] and a picture!!
FD's Stuffed Portabella Mushrooms and a picture!!
FD's Grilled Pork Tenderloins with homemade marinade and scratch-made cornbread!
Buffalo Chicken Dip [franksredhot.com]
FD's Pan-Seared Mahi over farro with a picture!
You can also reference the -=≡ SlickDeals.net Cookbook ≡=- thread for other ideas.FD's Tilapia Tacos with homemade tortillas [foodnetwork.com] and a picture!!
FD's Stuffed Portabella Mushrooms and a picture!!
FD's Grilled Pork Tenderloins with homemade marinade and scratch-made cornbread!
Buffalo Chicken Dip [franksredhot.com]
FD's Pan-Seared Mahi over farro with a picture!
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your recipes
give them to me
Swanson Chicken Broth
White cooking wine
Butter (no margarine, darn it!)
Green onions, chopped
Pecans, chopped
Salt, Pepper, Cayenne Pepper (just a pinch), Thyme, Basil
Ordinarily I'd add some crumbled Neese's HOT breakfast sausage, but I understand the whole "mostly not a meat eater" thing with you. Substitute almonds or walnuts if you prefer them over pecans.
your recipes
give them to me
Swanson Chicken Broth
White cooking wine
Butter (no margarine, darn it!)
Green onions, chopped
Pecans, chopped
Salt, Pepper, Cayenne Pepper (just a pinch), Thyme, Basil
Ordinarily I'd add some crumbled Neese's HOT breakfast sausage, but I understand the whole "mostly not a meat eater" thing with you. Substitute almonds or walnuts if you prefer them over pecans.
That sounds pretty awesome. Do you have some exact measurements for me?
your recipes
give them to me
Swanson Chicken Broth
White cooking wine
Butter (no margarine, darn it!)
Green onions, chopped
Pecans, chopped
Salt, Pepper, Cayenne Pepper (just a pinch), Thyme, Basil
Ordinarily I'd add some crumbled Neese's HOT breakfast sausage, but I understand the whole "mostly not a meat eater" thing with you. Substitute almonds or walnuts if you prefer them over pecans.
That sounds pretty awesome. Do you have some exact measurements for me?
2 bags Pepperidge Farm cornbread stuffing mix/crumbs
2 16-ounce cans Swanson Chicken Broth
1/4-to-1/2 cup White cooking wine
One stick Salted Butter (no margarine, darn it!)
One bunch of Green onions, chopped
One stick of Celery, chopped (a late addition - silly me, I forgot)
Two cups of Pecans, chopped
Salt, Pepper, Cayenne Pepper (just a pinch), Thyme, Basil
The amount of salt you add depends on which chicken broth you purchase. I usually get the "lower sodium" version of Swanson's broth, simply because it tastes better. If you use unsalted butter, use more salt. If you use regular broth, use less salt. It's all a matter of how you like it to taste. I prefer using white pepper because it's less intense and less grainy than black pepper. You'd need to use 1/4-to-1/2 teaspoon of white pepper, but start with only 1/4 teaspoon. Cayenne pepper is seriously intense, so just a pinch will do. Especially if you use Neese's HOT sausage, which adds it's own amounts of salt and cayenne. Same advice goes with the Thyme and Basil. I really like the taste of thyme, and I use whole dried thyme, not ground. (The chicken broth and butter help re-moisturize the dried herbs.)
Exactly how much chicken broth you use depends on how moist/dry you prefer your stuffing/dressing. I recommend using a small sauce pan to melt the butter on low heat, adding the herbs and spices after it's melted. Then add one can of the chicken broth and some of the white wine to the sauce pan, follow it with the green onions, chopped celery, and chopped nuts, and simmer for just a minute or two. Pour this over the cornbread crumb mix and toss it until everything is moistened and mixed. Add more broth (and wine) until you get the mix the consistency you prefer. I also drain the excess oil from the cooked sausage, and add it as the very last ingredient. This allows you to keep the proportions to your liking, just like the moisture level.
Seriously, follow the general directions and quantities on the stuffing mix bag, and you can't go wrong. The worst thing you can do is make it too moist or too dry, too bland or too hot, and everybody has their own preference anyway. I believe the goal is to achieve a contrast of textures and flavors that make your nose and mouth water at the taste, and complement the turkey.
Just kidding, jme. I know work has absolutely SUCKED for you, today.
true story
i read your post/recipe as i was driving into work this morning, it was the first thread i clicked on! being on mobile, i opted to post a reply when i got to work. then i got sidetracked. then i forgot.
VF you're too good to me
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true story
i read your post/recipe as i was driving into work this morning, it was the first thread i clicked on! being on mobile, i opted to post a reply when i got to work. then i got sidetracked. then i forgot.
VF you're too good to me
p.s.: At the H-T tonight, I saw a new Neese's product, EXTRA HOT breakfast sausage. I thought their HOT variety was already pretty darned good, so I had to buy a pound.
why was i thinking that Queen City was some city in New York?
why was i thinking that Queen City was some city in New York?
and you all thought it was a gay reference, didn't ya?
i'm not sure why i was thinking that Queen City was NYC or the Bronx
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