I have a cuisinart too. Check out davidlebovitz.com He's the king of making ice cream and there's lost of useful info on his site.
I agree with Prune and Healthygirl. My favorites are also David Leibovitz, Simply Recipes, Wednesday Chef and Deb. I also go to 101 cookbooks and David Leite.
There are two terrific recipes that I have used from epicurious.com. Check out "My Mother's Brisket" or "Brisket with Portobello Mushrooms and Dried Cranberries." Both are truly excellent.
Ask your butcher to help you pick out a brisket. Do try and cook it a day ahead so the fat can be skimmed from the top of the gravy. I agree with Goody, you should slice the meat (make sure you slice it against the grain) when cooled and reheat in the gravy.
Brisket is very forgiving, you really can't overcook it. Just make sure you have plenty of gravy.
I own an Aroma rice cooker and steamer. It's a bigger one, about 10 cups, and I got it at Costco about 3 years ago for about $30. I probably use it 3-4 times a week for either steaming or rice. It works great, cleans up easily and I've never had a problem or a bad batch of rice.
Martha has a recipe for turkey using the cheesecloth. Check out her site.
Thanks for your info. Sorry for the repeat post. That apple key works like a charm!
Thanks for all your responses. I haven't been in Marshall's or TJ Max in a while to snoop around for some good deals, but I keep looking at the Wolfgang Puck set at Sam's Club. Glad to know so many of you are so happy with it.
My granny's pie crust was the best especially with lemon meringue pie. There is a pie/coffee shop in Long Beach, CA that made the best olallieberry pie.
don't forget about the restaurant "Supper" on E. 2nd.
Wegman's, Trader's Joe's and Bristol Farms have always been favorites of mine. Unfortunately, I no longer live near any of these. My choices are now, Harris-Teeter, Fresh Market and Publix. Publix has fabulous customer service and will always special order anything I ask for.
As a fellow extra lettuce orderer and husband embarrasser, I can sympathize with your "troubles." I say don't back off, you have every right to have your sandwich the way you want it. Maybe if you ordered extra onions, your husband would change his thoughts....
Perky- ps - sorry about making your head spin...
What is the temperature of a slow cooker? It can't be that much different then cooking at 260? But I don't know. Does anybody know how long you have to safely go from 40F to 160F?
If your 275F pot roast takes 3 hours, then your 260F pot roast should take aproximately 3 1/2 hours. Basically you want to do a little algebra here.
275/3=260/x Hope this helps.
On another note, why not cook it the day before, so that the fat has time to congeal and can be removed easily and then reheat.
@casmil226 - I agree, Logan's makes a great burger. I think it's the best thing on the menu.
Houston's and J. Alexander's also make delicious burger.
Not necessarily PA Dutch, but don't forget to have a Tastycake or some great Wilbur chocolate. Ring bologna and birch beer, too.
@brownie - thanks for all the suggestions. I think I'm going to have to make it this weekend. It all sounds so good. Don't know which way to do it. YUM!
@brownie - glad you like it too. I've put cauliflower and potatoes in it. What other vegetables have you used??
This is a really good recipe that I have made many times from epicurious.com. It uses yogurt and no coconut milk. Enjoy!
Chicken Curry with Cashews
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.
oh, oh oh, everyone was making that Knorr's Spinach Dip with the water chestnuts in the Hawaiian Bread bowls.
Ceviche - every restaurant was squeezing lime on fish up and down the West Coast.
I think Anthony Bourdain said it best, "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped. Her death-dealing can-opening ways will cut a swath of destruction through the world if not contained. I would likely be arrested if I suggested on television that any children watching should promptly go to a wooded area with a gun and harm themselves. What's the difference between that and Sandra suggesting we fill our mouths with Ritz Crackers, jam a can of Cheez Wiz in after and press hard? None that I can see. This is simply irresponsible programming. Its only possible use might be as a psychological warfare strategy against the resurgent Taliban--or dangerous insurgent groups. A large-racked blonde repeatedly urging Afghans and angry Iraqis to stuff themseles with fatty, processed American foods might be just the weapon we need to win the war on terror."
Cream of "anything" soup.
For the grill, check out the Bubba's Bunch Barbecued Baby Back Ribs on the Food Network site. The rub is great and the method never fails.
poached over asparagus
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