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Recipes & Entertaining / 17 hours ago

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Tell me your secret for cooking a juicy Thanksgiving turkey please and thank you.

I can cook but when it comes to turkey I am the worst. I cook it according to the instructions but mine always comes out dry...LOL

On the bright side, we can use the leftovers to shellac the woodwork around the house. :)

- Asked by dalaimama, A Thinker, Female, 29-35

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Recipes & Entertaining / 22 hours ago

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Almostsinful covered the subject of Pies.

So, I'm gonna cover the subject of cookies. What's your favorite kind of cookie?

I cannot resist a soft, baked oatmeal cookie. Mmmm, I'm eating one right now!

- Asked by augustbaby82, A Married Girl, Female, 26-28, New York, Financial / Banking

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Recipes & Entertaining / 1 day ago

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Cheesecake...

How do you like to eat your cheesecake?

- Asked by saturnschild, A Sweet Sarah, Female, 36-45, Artist / Musician / Writer

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Recipes & Entertaining / 1 day ago

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Chicken marinade or seasoned coating?

Anyone have a tastey, unique homemade recipe for chicken marinade or coating to bake with? I love to cook but am tried of the same ole same ole. Thanks.

- Asked by zinerva, An Alternative Girl, Female, 29-35

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Recipes & Entertaining / 1 day ago

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Can you make a pecan pie with splenda and will it taste the same?

I have a diabetic who loves pecan pie and I wanted to make one for them

- Asked by momroberts, Female, 46-55, Cincinnati, Administrative

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Recipes & Entertaining / 2 days ago

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Easy Chicken Pesto in a Pot, So Easy and Delish! Meat melts right into your mouth, bon appetit!

In a large roasting pan, mix 2 and 1/2 pounds chicken thighs or drumsticks, 1 and 1/2 pounds baby red or Yukon Gold potatoes, 1 pint of cherry tomatoes, 2 teaspoons olive oil, 1/2 cup jarred pesto (Classico or other), 2 tablespoons water, salt and pepper. Bake 45 minutes at 425 degrees F. Serves 4.

- Asked by hulagirl55, A Sportif, Female, 46-55, San Francisco, Who Cares?

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Recipes & Entertaining / 2 days ago

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CHEESE DOG AND MACARONI CASSEROLE

1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
* 1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just tender.
Preheat broiler and set rack 12 inches from heat.
While pasta cooks, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, then add hot dogs browning on both side. Remove the hot dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil and the butter. When butter melts, cook onions 4 to 5 minutes, add flour and cook another minute. Add beer and cook 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 2 days ago

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tuna and mushroom casserole

1 (12 oz.) pkg. wide noodles, cooked and drained
2 (6 oz.) cans tuna, drained
1 (4 oz.) can mushroom stems and pieces, drained
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1 1/3 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup crushed saltines
3 tbsp. butter, melted paprika, tomato slices and fresh thyme

In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles and bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. Sprinkle with paprika and garnish with tomato and thym.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 2 days ago

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SHRIMP QUESADILLAS...

3 Slices Bacon, cut into 1/2-inch pieces
1 Cup chopped Red Bell Pepper
1/3 Cup sliced Green Onions, including tender green tops
3/4 teaspoon ground Cumin
1 Pound Bay cooked Shrimp
1/4 teaspoon salt
1/8 teaspoon freshly ground Black Pepper
4 Cups(1 pound) shredded Monterey Jack Cheese
4, 10-inch Flour tortillas (flavored, if desired)
2 Tablespoons Olive Oil, for brushing the Qu

In a large skillet, cook the bacon over medium-high heat, stirring frequently, until the bacon is cooked and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon drippings. Add the red pepper, green onions and cumin; cook, stirring frequently for 3 to 5 minutes, or until the vegetables are slightly softened. Add the shrimp, salt and pepper, and continue cooking and stirring for 3 to 5 minutes more. Transfer the mixture to a bowl and let it cool slightly. Stir in the cheese and bacon. Place one-fourth of the filling mixture on one half of each tortilla. Fold the plain sides over the filling and press firmly. Lightly brush the tortillas with some of the oil and place them, oil side down, on a grill or in a skillet. Grill or heat them over medium-high heat for 3 to 5 minutes, or until lightly golden. Brush the tops with oil and cook the other side for 3 to 5 minutes, or until lightly golden. Serve with salsa, guacamole and sour cream, chopped olives or sliced green onions, as preferred!

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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