HELP! - I was just given 4 pheasant. (Is that the same as a french hen, of which there were only three?!?!?) Does anyone out there know what to do with them? It has been suggested that I can cut them into pieces and deep fry, but something tells me there is more to making them palatable then this...
and just in time for xmas??
I love baking formless pies (crostatas) out of all the yummy summer fruit. Why dirty a pie pan when you don't have to? Anyway, about 75% of the time my fillings find a way to seep out before the pastry is finished cooking. I inspect each one for cracks and holes before it goes in the oven, and once tried making the crust thicker. So far nothing has stopped the seepage. Does anyone have some advice on how to stop the flood? Thanks in advance for your good suggestions.
So, I'm sitting here at the window in my Rocky Mountain home watching our first snowstorm of the season, and I am thinking of soup. What better way to spend a snowy afternoon then in the kitchen brewing up something warm and comforting to enjoy this evening?
I spot some split peas in my pantry, and can immediately taste the sweet/savory flavors of a good hearty split pea soup. So now I am thinking about all the great advice I've read in this forum, and whether anyone would care to share their favorite version of this traditional comfort food?
You were all so amazing in your response to my thanksgiving query, I am appealing to you once again.
Years ago I found the most amazing recipe for chocolate cookies rolled in powdered sugar. They looked very much like the ones on the home page, but were much simpler to make; no rum or pistachios, just pure unadulterated chocolate! Alas, the recipe got lost some years ago, but my family's annual wish is always the same - to make these cookies. So, I am appealing to all you serious food addicts this year. Does anyone remember these Pixies, or have a chocoholic favorite they'd be willing to share?
BTW, my 24 pound stuffed turkey got roasted upside down in a 325 degree oven - it was the best turkey I've cooked in years...with no mishaps turning it for the last 45 minutes.
I am challenged this year. For the first time in years I only have one oven, and am in a small apartment, so I am wondering which dishes can be prepared ahead and reheated as the turkey rests.
Second, I enjoy cooking my chickens breast side down, but have never tried this method with a large, stuffed, turkey. The bird is 22#, and I do not have the room in my fridge to brine it overnight. Each cooking site has different advice, but Cooks has always been a trusted adviser. Please help
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