Profile

TwirlyGirly

Slow Cooker Ropa Vieja With Black Beans and Rice

I don't have a slow cooker. If I wanted to cook this in my oven, what temp should I use (my oven can be set as low as 170F). Any suggestions on temp and time?

Banana-Chocolate "Faux-ssants"

I'm really confused as to how to cut the bananas. I thought "crosswise" and "horizontally" were the same thing. Yet, if I assume the first cut is made lengthwise instead of crosswise, I'm still not going to end up with two 3" slices (unless I've got really tiny bananas). Please clarify the cutting instructions!

Dulce de Leche Pudding

Having never made Dulce de Leche, how do you decide whether to simmer the cans for 3 hours or up to 5 hours? (Since the cans are unopened, one cannot observe changes as they simmer). How is milk simmered for 5 hours different than milk simmered for 3 hours?

Sweet Story Valentine Cake

I clicked on the highlighted Chocoholic, Chicken Dinners, Singapore Stories, and Let Them Eat Cake columns linked in the intro to the recipe, above, and each time received a "No Results Found" response. Will you please link those to the correct pages?

Turkey Porchetta

Okay, TWO conditions will have to be met for me to EVER make this Turkey Porchetta recipe again.

#1. This will have to be the BEST TURKEY I'VE EVER EATEN IN MY LIFE (will know if it meets this standard tomorrow)
#2. I buy a whole turkey, instead of just the turkey breast, and remove the breast myself.

I was *supposed* to end up with the skin off the breast being rectangular in shape, as per the slide show. Because of the way the breast was removed from the rest of the turkey (over which I had NO control), my skin was triangular in shape.

Now, turkey skin does stretch a bit. But there is NO WAY to stretch a piece of skin that's 2" wide at one end to cover a roll of meat that's 10" long. It can't be done. So, I had to kind of cobble the skin together using toothpicks and the butcher's twine. This with hands that were slippery, meat that wouldn't stay rolled, and skin that was greasy/slippery as well. The end result looks more like a kind of "voodoo turkey" people might use in some type of weird satanic turkey ritual than something appealing to eat. At one point I *seriously* considered whipping out a needle and thread to try and QUILT the skin together to get it the needed rectangular shape. (I quickly ditched that idea, thank God).

Well, hopefully after I brown it in the skillet tomorrow I'll be able to remove the toothpicks before I put in in the oven to finish cooking. Otherwise, we're gonna be eating some mighty unattractive turkey.....

By the way - I am quite adept at deboning a whole chicken through one "incision," then stuffing it and reshaping it so it looks like it still has the bones. Frankly, that is *easier* to do than THIS was!

Cinnamon Wedding Cookies

Something is off...it says it yields one dozen cookies. Dough is rolled into walnut size balls, and placed on cookie sheet. It calls for TWO cookie sheets. Why would you need two cookie sheets for only 12 walnut size cookies? If they are like Mexican Wedding Cakes, they don't spread.

No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required)

Thank you! Had the slices been from a round pan, I think I could have guesstimated. But, those rectangular slices really threw me!

No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required)

Would love to try this recipe, but it doesn't say what SIZE pie or tart pan is needed...

Gadgets: Breville Smart Scoop Ice Cream Maker

I've had a Lillo ice cream maker for about 10 years, and the only complaint I have is that I always have a layer of very hard ice cream form on the inside of the canister while the custard is churning. That layer freezes much more firmly than the rest of the ice cream (and is usually darker in color), so that when I remove the frozen ice cream from the canister to pack into containers, I have to scrape that layer off the inside of the canister and blend it into the rest of the ice cream. Even if I leave the ice cream in the freezer overnight, those darker colored chunks are still visible. This occurs because the dasher doesn't touch the sides of the canister - there's a slight gap. Does the Breville do a better job of scraping the sides of the canister while it's churning?

Butterscotch Cake Filling

I have a recipe for a chocolate chip cake with butterscotch filling and ganache glaze that I love, and have been making for years. However, the butterscotch filling recipe is just horrible.

Despite searching the web for a *better* butterscotch cake filling recipe off and on for quite some time, I've never found anything that looks very appealing. I don't want a butterscotch pudding type filling. I'm looking for something similar to a caramel filling, only butterscotch, and of a consistency that will spread easily, set to a firmness that will be easy to slice, but not so loose it will ooze out and drip down the sides of the cake.

Also, I would rather the recipe NOT include "cheater" ingredients, such as butterscotch pudding mix, butterscotch chips, or one that uses all granulated white sugar (which would make it a caramel filling, not butterscotch, but I have seen recipes designated as "butterscotch" that use ONLY white sugar).

I'd love some recipes/suggestions!

TwirlyGirly hasn't favorited a post yet.