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4th of July Recipes (Vanity)

Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth

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To: don-o

LOL! Plus there's sugar in ketchup! It's not a South Beach recipe, that's for sure. Hard to believe there's that much sugar hiding in the final product. I'm sure it could be cut back a bit and you'd never notice the difference.


101 posted on 06/25/2006 12:05:15 PM PDT by Sisku Hanne (*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
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To: All

This is a great potato salad b/c you can start it 2-3 days ahead of the event. But double recipe b/c people sneak into the refrigerator for samples.


Real New York Deli Potato Salad

DO AHEAD Do this brining part 1-2 days ahead. Boil 5 minutes, cup white vinegar, 1 1/3 cup water, 3/4 cup sugar, a chopped onion, s/p. Pour hot brine over thin-sliced 2 lb potatoes boiled in their skins, cooled and peeled. Marinate in brine for 24 hours. Next day, drain in colander but not completely dry. Add enough Hellman's mayo to make it as creamy as you like. Prepare to here 1-2 days ahead. Mix well and refrigerate.

DAY OF EVENT The day you plan to serve: Mix 4 cups diced, cold, brined potatoes, 3/4 cups sliced scallions, then add small jar chopped pimentos drained on paper towel (to prevent pink salad). Add 3 chopped hard-cooked eggs. Mix in gently, dressing made with 1/2 cup Hellman's mayo, 3/4 c sour cream, 2 1/2 tbl tarragon-flavored vinegar, 1 1/2 tea salt, 3/4 tea celery seed. Keep refrigerated until ready to serve.


102 posted on 06/25/2006 12:16:01 PM PDT by Liz (The US Constitution is intended to protect the people from the government.)
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To: proudofthesouth

Watermelon.....

Take one large water melon and slice lengthwise into 8 pieces. Cut each of the 8 section in half.

Watermelon may be chilled in ice water if desired.

Serves 16


103 posted on 06/25/2006 12:18:40 PM PDT by bert (K.E. N.P. Slay Pinch)
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To: Mrs Zip

ping


104 posted on 06/25/2006 12:31:08 PM PDT by zip (((Remember: DimocRat lies told often enough become truth to 48% of all Americans (NRA)))))
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To: proudofthesouth

From my upcoming book, Beer & Food: An American History:

Red, White and Blue Potato Salad with Lager Beer Dressing
12 servings

2 bottles (12-oz each) lager (pilsener) beer
4 cloves garlic, smashed with side of knife
4 pounds mixed baby red, white and blue potatoes, quartered
1 tablespoon plus 1/3 cup canola oil
1/4 cup shallots, finely chopped
1/4 cup cider vinegar
2 teaspoons sugar
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 eggs, hard-boiled and chopped
1/2 cup canned sweet corn kernels
1/3 cup scallions, sliced
6 slices bacon, cooked crisp and crumbled
1/4 cup parsley, chopped

In large pot with colander inset, combine beer and garlic cloves.

Bring beer to a boil over medium-high heat. Insert colander or steam basket; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork.

Transfer potatoes to large bowl to cool.

Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.

In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup.

Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.

Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat.

Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)

http://www.amazon.com/gp/product/0977808610/sr=8-5/qid=1151264211/ref=pd_bbs_5/102-9985987-1184119?ie=UTF8


105 posted on 06/25/2006 12:37:44 PM PDT by toddlintown
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To: Yaelle

I buy Aaron's all-beef hot dogs, but the best, absolute best kosher hot dogs are made in Montreal.


106 posted on 06/25/2006 12:41:03 PM PDT by Alouette (Psalms of the Day: 140-144)
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To: proudofthesouth; All

Is there a ping list for FReeper recipes?


107 posted on 06/25/2006 12:42:38 PM PDT by RandallFlagg (Roll your own cigarettes! You'll save $$$ and smoke less!(Magnetic bumper stickers-click my name)
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To: Dudesdad

ROTFL!


108 posted on 06/25/2006 12:43:25 PM PDT by RandallFlagg (Roll your own cigarettes! You'll save $$$ and smoke less!(Magnetic bumper stickers-click my name)
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To: proudofthesouth

That sounds goooood!

Up here, we like Sweet Baby Ray's BBQ Sauce (Original) and Famous Dave's BBQ Sauce (original.)

I do venison roasts that way too, to make shredded BBQ sandwiches, so thanks for the reminder. :)


109 posted on 06/25/2006 2:24:22 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Sisku Hanne

My friend Lynn makes this, and I BEG her to bring it anytime we have a Pot Luck get-together. This one gets Two Thumbs Up, for sure! :)


110 posted on 06/25/2006 2:32:39 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: doodlelady

Psssssssst! Yes, it's still legal, but go to the back door, facing the alley. Knock three times in quick succession.

They will ask you a nonsensical question. The answer is always an emphatic, "PETA SUCKS." ;)


111 posted on 06/25/2006 2:36:02 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Diana in Wisconsin

LOL!


112 posted on 06/25/2006 2:37:23 PM PDT by b9 ("the [evil Marxist liberal socialist Democrat Party] alternative is unthinkable" ~ Jim Robinson)
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To: Howlin

Hey, Howlin? Is that Scalloped Pineapple meant to be a hot cracker dip or a side dish? Sounds delish, but more like a cracker dip to me. Thanks!


113 posted on 06/25/2006 2:39:59 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: proudofthesouth

bttt


114 posted on 06/25/2006 3:21:59 PM PDT by Txsleuth
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To: Hildy

7 Layer Mexican Dip

colorful crowd pleaser ~ esp w the feller types

1 can Frito-Lay bean dip (we prefer mild)
couple of avocados ~ lemon juice
couple of small Italian tomatoes (nice to dice)
small can chopped olives
couple of green onions
shredded cheddar
1 pint plain yogurt
2 or 3 ounces cream or Neufachel cheese
1 t - 1 T Lawry's taco sauce seasoning (depending on now spicy you like)
couple of drops tabasco sauce

In mixing bowl, combine yogurt, cream cheese, taco spice & tabasco sauce.
Set aside.

In flat dip dish or large pie dish, spread bean dip.
top with mashed avocado, mixed with squirt of lemon juice, salted to taste
cover immediately with yogurt combo ~ pour evenly

Can refrigerate til ready to serve, then top with:

shredded cheese
chopped tomatoes
chopped olives (be sure to drain well)
chopped green onion

Make plenty, it goes FAST!

Serve with favorite chips or fresh veggies for dipping.


115 posted on 06/25/2006 3:39:40 PM PDT by b9 ("the [evil Marxist liberal socialist Democrat Party] alternative is unthinkable" ~ Jim Robinson)
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To: Hildy

PS ~ the Lawry's taco seasoning is the package mix, dry stuff


116 posted on 06/25/2006 3:43:34 PM PDT by b9 ("the [evil Marxist liberal socialist Democrat Party] alternative is unthinkable" ~ Jim Robinson)
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To: doodlelady

Thank you and everybody for their recipes. I'm really going to write them down for future reference!


117 posted on 06/25/2006 3:45:19 PM PDT by Hildy (Change calls the tune we dance to.)
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To: Hildy

Have fun!


118 posted on 06/25/2006 3:48:10 PM PDT by b9 ("the [evil Marxist liberal socialist Democrat Party] alternative is unthinkable" ~ Jim Robinson)
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To: JRochelle
I think differant places in the country tend to use differant words.

Yes, names do vary from one part of the country to the other.

In Louisiana, where I am from, shallots are green onions ... not those dried things. And y'all may call 'em green peppers ... but they are really bell peppers!

I should never read these recipe threads when I am hungry. I just opened a new documents entitled 2006 FRecipes or, being from the South ... perhaps I should change it to 2006 FReceipts ... LOL


119 posted on 06/25/2006 4:14:29 PM PDT by caryatid (Jolie Blonde, 'gardez donc, quoi t'as fait ...)
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To: Hildy

Google Mississippi Cornbread Salad...I'm too lazy to type it up!


120 posted on 06/25/2006 4:22:25 PM PDT by chalkfarmer
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To: RandallFlagg; proudofthesouth; All
Is there a ping list for FReeper recipes?

If there is a FRecipe *PING* List, please add me to it. These threads always seem to pop up around holidays and are always wonderful.

121 posted on 06/25/2006 4:24:11 PM PDT by caryatid (Jolie Blonde, 'gardez donc, quoi t'as fait ...)
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To: caryatid

Yeah. I learned this crock pot fajita recipe on FR, and I can't find it again.

I memorized it, though.


122 posted on 06/25/2006 4:25:52 PM PDT by RandallFlagg (Roll your own cigarettes! You'll save $$$ and smoke less!(Magnetic bumper stickers-click my name)
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To: proudofthesouth

This recipe is really great and a hit every time my hubby makes it. You could probably substitute splenda for the sugar:

THE ORIGINAL PANTRY'S CREAMY COLESLAW

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, very finely shredded
Yields 8 to 10 servings.

Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour over cabbage in large bowl and toss until cabbage is well-coated.

- "A Treasury of Great Recipes" by Mary Grant Price and Vincent Price.


123 posted on 06/25/2006 4:29:54 PM PDT by antceecee (Hey AG Gonzales! ENFORCE IMMIGRATION LAWS NOW!!!)
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To: proudofthesouth

I have to admit I stole this tip from Emeril.
The perfect pre-fry chicken marinade.
1 part Frank's Crystal Red hot sauce to 1 part buttermilk.
Marinate your cut-up chicken overnight, then batter and fry as you like.
It is delicious.

However.
I plan on taking some USDA Prime filets, trimmed of all fat and silverskin, lightly oiled with some nice olive oil, seasoned generously with fresh ground pepper and sea salt, and searing them over a very hot hardwood fire on my trusty Weber kettle. Rare, in case you're wondering.
I may even liberate one of my favorite petite syrahs from the cellar.


124 posted on 06/25/2006 4:39:27 PM PDT by MistrX
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To: Exit148

Try this sometime:
Red or White Rose potatoes, cut as you like, boiled in salty water.
Toss while hot with:
(All to taste)
Viniagrette of:
rice wine vinegar unseasoned
poupon mustard
s&p
Extra virgin olive oil
capers
green onions
tarragon

Let me know what you think.


125 posted on 06/25/2006 4:46:56 PM PDT by MistrX
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To: freedom moose

Cooked pasta.

Cheese sauce:
2 cups milk
2 Tbs corn starch
white pepper
salt
2 Tbs butter
cook stirring constantly until bubbly and thick
stir in 1 lb shredded extra sharp cheddar
add some parmesan if you like
cook until smooth
mix with pasta
put into buttered cassarole
bake 375
add oiled panko crumbs last 15 min til brown
rest for 10 min
enjoy


126 posted on 06/25/2006 4:51:30 PM PDT by MistrX
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To: Conservababe

What?
No celery?


127 posted on 06/25/2006 4:52:11 PM PDT by MistrX
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To: MistrX
My grandmother used to make this recipe, but she used LeSuer green peas and chopped sweet pickles. No celery!!!!
128 posted on 06/25/2006 5:27:48 PM PDT by Coldwater Creek ("Over there, over there, We won't be back 'til it's over Over there.")
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To: proudofthesouth
Two anvils, and a couple of pounds of gunpowder
129 posted on 06/25/2006 5:33:51 PM PDT by tacticalogic ("Oh bother!" said Pooh, as he chambered his last round.)
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To: toddlintown
Too much work, Honey. All you need is some good old southern style potato salad. Peal potatos, cut into cubes, add lots of salt and cook until firm but not crunchy. (I sometimes forget and cook too long, but still makes a good dish: mashed potato salad. Chop up onions, dill pickles, not kosher or sweet, and boiled eggs. Mix with mayonsaise and yellow mustard(the secret ingredient) and top with paprika. Have always gotten compliments on this. It's even better the second day.
130 posted on 06/25/2006 5:40:22 PM PDT by KYGrandma (Kentucky girl who wants to go home)
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To: proudofthesouth

Re # 15, You can heat those up till lightly browned on top, too.


131 posted on 06/25/2006 5:45:45 PM PDT by Umanbean
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To: caryatid

No they are green peppers!
And what would you call red or yellow peppers?


132 posted on 06/25/2006 6:15:13 PM PDT by JRochelle
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To: KYGrandma


Well up here we just call that potato salad. Northern style..


133 posted on 06/25/2006 6:17:51 PM PDT by JRochelle
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To: JRochelle
No they are green peppers! And what would you call red or yellow peppers?

A bell pepper is a bell pepper ... a bell pepper is green.

A red bell pepper is red ... and a yellow bell pepper is yellow.

Of course. I don't make this stuff up. It amounts to a colloquialism. The same thing is true for plants and birds, e.g. a great blue heron is a heron in some places and a crane in others.


134 posted on 06/25/2006 8:09:56 PM PDT by caryatid (Jolie Blonde, 'gardez donc, quoi t'as fait ...)
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To: KYGrandma
Chop up onions, dill pickles, not kosher or sweet, and boiled eggs. Mix with mayonsaise and yellow mustard(the secret ingredient) and top with paprika.

Your potato salad is very much like mine; however, for my family I omit onions, add chopped celery, substitute sweet pickle for dill, and I certainly agree that the yellow mustard is a must. I have been making this for years and years to raves by family and friends but have never tasted it as I do not eat mayonnaise. I always have to bring in the big bowl and have my wonderful husband taste it and tell me if it needs a dab more of this or that.

I also agree that this is wonderfully simple and that some other recipes are just too much trouble.


135 posted on 06/25/2006 8:17:45 PM PDT by caryatid (Jolie Blonde, 'gardez donc, quoi t'as fait ...)
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To: proudofthesouth


136 posted on 06/25/2006 8:18:37 PM PDT by Temple Owl (Excelsior! Onward and upward.)
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To: Txsleuth

bttt


137 posted on 06/25/2006 8:18:41 PM PDT by Txsleuth
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To: proudofthesouth
We celebrate the 4th at the beach, and what else would you eat at the beach but seafood. Here's a recipe that wants a good crusty loaf of bread to sop up the sauce...

Mussels steamed in garlic and wine

3 Dozen mussels
1/2 cup Chopped onion
2 Cloves of garlic, crushed
1 stick Butter
2 cup White wine
2 tb Fresh lemon juice
1/2 cup Chopped parsley
1/4 tsp Pepper
1/2 tsp Dried thyme leaves
2 tbs Soft butter
1 tsp Flour

Throw out any mussels that aren't tightly closed. Scrub remaining mussels and trim off the "beard". Soak the mussels in cold water for a couple of hours, then drain. In a 6-quart kettle, saute onion and garlic in 1/4 stick of butter until golden and tender-about 10 minutes. Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme; bring to a boil. Add mussels; cook over high heat, covered until the shells open. Shake the kettle every minute or so to cook the mussels evenly. Take the mussels out of the pot and return cooking liquid to boil. Stir the butter and flour into the boiling liquid and stir for a couple of minutes. Spoon sauce over mussels; sprinkle with remaining parsley. Sop up the sauce with the bread. Die and go to heaven or watch some fireworks - whatever's your pleasure. :)

138 posted on 06/25/2006 8:19:02 PM PDT by Ol' Sox
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To: Hildy

I'm gonna check back later


139 posted on 06/25/2006 8:21:46 PM PDT by P8riot (Stupid is forever. Ignorance can be fixed.)
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To: proudofthesouth

bttt


140 posted on 06/25/2006 8:26:40 PM PDT by Peace Is Coming
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To: proudofthesouth
Frog (er..ah French) Toast

1 quart gallon French Vanilla or Butter Pecan ice cream melted
1 or 2 loaves (depending on size) of Pepperidge Fahm (or similar) Cinnamon Raisin Bread
1 quart Pralines & Cream ice cream (frozen)
Caramel or Butterscotch Topping or Maple syrup

Preheat oven to 250F
Soak the bread in the melted ice cream thenbrown it in a large flat skillet or griddle. Place on cookie sheet and keep warm in oven until all of the bread is browned

Serve immediately topped with a scoop of the Praline & Cream ice cream, and drizzle (or drench depending on taste) with the Caramel or Butterscotch topping or syrup. Serve with a rich roast coffee.

Then go visit your cardiologist.

141 posted on 06/25/2006 8:49:56 PM PDT by P8riot (Stupid is forever. Ignorance can be fixed.)
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To: onyx; rdb3
Whip two eggs and a cup of milk together. Add to that chicken bouillion, Accent, and pepper.

Now make two separate bowls of flour, paprika, thyme, oregano, black pepper, and Lawry's Seasoned Salt. Toss your fryer pieces into the first bowl of flour.

From there, dip them in your mixture of eggs and milk. Then place them in your last bowl of flour. Fry until golden brown.

This is Tre's Slap Yo Mama fried chicken. Of course, I would have marinated the chicken first. Oh, save some grease for your gravy.

That's precisely my grandmother's Sunday chicken dinner recipe. Fried chicken, "smashed" potatoes and gravy.

142 posted on 06/25/2006 9:59:54 PM PDT by BigSkyFreeper (There is no alternative to the GOP except varying degrees of insanity.)
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To: Brytani
4 garlic toes grated

Honey wing recipe sounds delicious but what are garlic toes and how does one grate garlic? I've minced, chopped, diced and put through a press but have never grated it. Are you using a microplane?

143 posted on 06/25/2006 10:23:52 PM PDT by StarFan ("If we ever forget that we're one nation under God, then we will be a nation gone under." R.Reagan)
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To: Focault's Pendulum
Here's mine for Buffalo Wings:

Heck, just call that numbskull Simpson broad for a recipe.

144 posted on 06/25/2006 10:29:00 PM PDT by Ignatz (quoting Freeper cyborg: "The lay teachers could not make hands of some girls.")
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To: tiredoflaundry

Is that the one from TopSecretRecipes.com?


145 posted on 06/25/2006 10:30:39 PM PDT by Ignatz (quoting Freeper cyborg: "The lay teachers could not make hands of some girls.")
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To: Brytani

Oops I should have gone to bed hours ago as it just occured to me that toes was a typo.


146 posted on 06/25/2006 10:35:20 PM PDT by StarFan ("If we ever forget that we're one nation under God, then we will be a nation gone under." R.Reagan)
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To: ladyL

"ALABAMA WHITE TRASH CAKE"

I LOVE it!


147 posted on 06/25/2006 10:45:40 PM PDT by CaliGirlGodHelpMe
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To: MistrX

Thanks MistrX. Looks like i've got 3 test batches to cook. A radically different 4th variation might be fun (hint hint freepers)


148 posted on 06/25/2006 10:54:51 PM PDT by freedom moose (has de cultivar el que sembres)
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To: SAJ
That sounds delicious!

Note on pork and temperature: first, the tenderloins will keep cooking a bit after being removed from heat. Second, anyone who follows the USDA diktat about 165 F will wind up with VERY overcooked and very dry pork tenderloin. By removing at 140 F, you will have lightly pink and very juicy tenderloin.

If you leave the thermometer in the meat and let it sit after you take it out of the oven, you'll find that the temp inside the meat will reach 165F in about ten minutes.
Perfectly hot and juicy, and the built-in alarm that alerts the Socialism...er, ...Nibsh!t...uh, er, ...I mean Science in the Public Interest crazies will never sound!

149 posted on 06/25/2006 10:56:36 PM PDT by Ignatz (quoting Freeper cyborg: "The lay teachers could not make hands of some girls.")
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To: CaliGirlGodHelpMe; All
I love these threads too....they often get pulled too quickly .....

I made brussel sprouts a few months ago from a recipe found here and I would love to see it again.....so if anybody knows it, please let me know....thx

150 posted on 06/25/2006 10:59:27 PM PDT by cherry (.)
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