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Great little fruit dip with a bit of a kick, super easy to make too:
1 package Jell-O Instant vanilla pudding
~1/2 cup milk
~1/2 cup amaretto (or more or less as you wish)
8 oz frozen whipped topping, thawed, think Cool Whip that's been in the fridge, not the freezer. Not so thawed that it's liquid.
Mix Jell-O, milk and amaretto in a mixer until smooth. Mix in whipped topping. Chill in fridge for at least 1 hour.
-TG, TG, & GL, et al.
I wish I could smell amaretto now without feeling nauseated, because this sounds pretty delicious.
Rev. Reene
"When a thing seals itself against its own destruction, it merely dies a different death. All things have a common ground in decay. War is necessary. Death is necessary. Decay is necessary."
Rev. Reene
"When a thing seals itself against its own destruction, it merely dies a different death. All things have a common ground in decay. War is necessary. Death is necessary. Decay is necessary."
The vanilla pudding smell pretty well over powers the amaretto smell IIRC. But you can still taste it. You could also substitutue another liqueur or cordial and still come out with something good (maybe better depending on your tastes.) That's the best part of cooking. Experimentation.
-TG, TG, & GL, et al.
-TG, TG, & GL, et al.
>I'll bet Gran Marnier would be great as a substitute. Or as I call it, Grand Mariner.
Lol, I love it when people say that. "Coin True" is always great, as are the dozens of Curacao pronunciations that I can't even type phonetically.
Aveda's Field Guide- http://dr.aveda.googlepages.com
Lol, I love it when people say that. "Coin True" is always great, as are the dozens of Curacao pronunciations that I can't even type phonetically.
Aveda's Field Guide- http://dr.aveda.googlepages.com
>>I admire good cooks.
It has been said (though I cannot remember by whom, Alton Brown quotes it in one of his cookbooks) that the trick to cooking well is knowing how to control these three things: heat, water, and salt.
Besides that, you can toss just about anything together and it will come out well. I usually "barely" salt food, people can add more to taste, but you sure can't remove it. Unless you're cooking liver. It's pretty much a requirement for good liver to pre-salt and let it sit for a while.
Baking on the other hand, is quite different. If you're not specific those muffins will definitely fail.
I love cooking though, and I have a few recipes I wouldn't mind sharing (like my deboned chicken stuffed with zucchini, parmesan, and lemon juice).
It has been said (though I cannot remember by whom, Alton Brown quotes it in one of his cookbooks) that the trick to cooking well is knowing how to control these three things: heat, water, and salt.
Besides that, you can toss just about anything together and it will come out well. I usually "barely" salt food, people can add more to taste, but you sure can't remove it. Unless you're cooking liver. It's pretty much a requirement for good liver to pre-salt and let it sit for a while.
Baking on the other hand, is quite different. If you're not specific those muffins will definitely fail.
I love cooking though, and I have a few recipes I wouldn't mind sharing (like my deboned chicken stuffed with zucchini, parmesan, and lemon juice).
Lets see. I always make it from memory, so..
Things you need: 1 whole chicken, salt and pepper, olive oil, parmesan cheese, a good sized zucchini (or two if it's a huge chicken), and a couple of lemons.
I usually start by deboning the chicken completely. If you don't know how you can find a lot of good guides online.
Cut a zucchini into slices, 1/3 - 1/4th of an inch thick.
I then lay the chicken out flat, skin down, and season with salt and pepper.
Take the parmesan and sprinkle it on the chicken. Add a layer of zucchini. Cut a lemon in half and squeeze some juice over it. Layer with more parmesan and zucchini until you're either out or the chicken won't close. (hehe) Sometimes I drizzle olive oil over it.
Close the chicken and seal it up (I've been using bamboo skewers, but I've also sewn it shut with thread or used toothpicks, I'm sure that you could tie it like a roast as well).
I put the chicken in a pan, breast side up. Put a little olive oil on and rub it in. Salt and pepper again, and then a little parmesan. Take the remaining lemon and squeeze them over the chicken and put the halves in the pan.
Cover with aluminum foil and bake at 350 for about an hour (I don't have a thermometer so I just wait until I know it's done). Remove the foil and bake until the top browns nicely.
It can be a little messy, but it's delicious.
Things you need: 1 whole chicken, salt and pepper, olive oil, parmesan cheese, a good sized zucchini (or two if it's a huge chicken), and a couple of lemons.
I usually start by deboning the chicken completely. If you don't know how you can find a lot of good guides online.
Cut a zucchini into slices, 1/3 - 1/4th of an inch thick.
I then lay the chicken out flat, skin down, and season with salt and pepper.
Take the parmesan and sprinkle it on the chicken. Add a layer of zucchini. Cut a lemon in half and squeeze some juice over it. Layer with more parmesan and zucchini until you're either out or the chicken won't close. (hehe) Sometimes I drizzle olive oil over it.
Close the chicken and seal it up (I've been using bamboo skewers, but I've also sewn it shut with thread or used toothpicks, I'm sure that you could tie it like a roast as well).
I put the chicken in a pan, breast side up. Put a little olive oil on and rub it in. Salt and pepper again, and then a little parmesan. Take the remaining lemon and squeeze them over the chicken and put the halves in the pan.
Cover with aluminum foil and bake at 350 for about an hour (I don't have a thermometer so I just wait until I know it's done). Remove the foil and bake until the top browns nicely.
It can be a little messy, but it's delicious.
>>I put the chicken in a pan, breast side up.
Generally, it's best to put a bird in breast side down for the bulk of the cooking as it makes for much more tender cuts. Flip it at the end to brown it a bit if that matters to you. I can't stand skin personally, so I don't even bother flipping it breast side up. With a turkey, flip it with 45 minutes to an hour left to go; with a chicken, maybe 10-15 minutes before it's done.
Also, be sure to let it sit for at least 15 minutes before cutting to allow for carry-over cooking and re-absorption of liquids throughout the meat.
All that being said, I like dry better than moist when it comes to poultry breast, but I know I'm in the minority on that.
Can't wait to try out your recipe!
~player of Gulphphunger
Generally, it's best to put a bird in breast side down for the bulk of the cooking as it makes for much more tender cuts. Flip it at the end to brown it a bit if that matters to you. I can't stand skin personally, so I don't even bother flipping it breast side up. With a turkey, flip it with 45 minutes to an hour left to go; with a chicken, maybe 10-15 minutes before it's done.
Also, be sure to let it sit for at least 15 minutes before cutting to allow for carry-over cooking and re-absorption of liquids throughout the meat.
All that being said, I like dry better than moist when it comes to poultry breast, but I know I'm in the minority on that.
Can't wait to try out your recipe!
~player of Gulphphunger
I actually prefer most meat dryer than most. Pork is my general exception. I'd make most 'artisan' burger fans cry.
Garlic, black pepper, egg wash, bacon, ketchup and Arizona Gunslinger. Now that's a burger (and slightly off-topic. Heh)!
I'll have to try the fruit dip. :)
~GM Aurdun
Barbarians' Guild Advocate
Gor'Tog Co-Champion
History Guru
"Don't use logic on scientists. That's just mean." ~ GM Zeyurn
Garlic, black pepper, egg wash, bacon, ketchup and Arizona Gunslinger. Now that's a burger (and slightly off-topic. Heh)!
I'll have to try the fruit dip. :)
~GM Aurdun
Barbarians' Guild Advocate
Gor'Tog Co-Champion
History Guru
"Don't use logic on scientists. That's just mean." ~ GM Zeyurn
>>Generally, it's best to put a bird in breast side down for the bulk of the cooking as it makes for much more tender cuts.
In my experience Brining 8-12 hrs makes the most spectacularly moist birds + it imparts flavor throughout the meat
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
In my experience Brining 8-12 hrs makes the most spectacularly moist birds + it imparts flavor throughout the meat
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
I tried brining one year for Thanksgiving and yes, the turkey definitely was tasty. The experience itself, though, was a bit more ... complex, as I outlined at the time on my old blog:
http://nerdcountry.blogspot.com/2006/11/whos-thanksgiving-turkey-now-bubba-geek.html
The next year I did it a lot better. It's a good way to make a moist turkey. Cooking it upside down in the overn also helps.
http://nerdcountry.blogspot.com/2006/11/whos-thanksgiving-turkey-now-bubba-geek.html
The next year I did it a lot better. It's a good way to make a moist turkey. Cooking it upside down in the overn also helps.
While I admit I love cooking - I screwed up last year - I made it too well - It was such a hit my family wants me to attempt a Tur-Duc-ken this year.
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
>>While I admit I love cooking - I screwed up last year - I made it too well - It was such a hit my family wants me to attempt a Tur-Duc-ken this year.
My buddy has made a couple of turduckens now. If you want any tips or pointers, let me know and I'll check with him and get back to you. Apparently they've come out really well.
He skips the oyster stuffing, though, and I can't blame him. Whomever first thought that oysters needed to be added to the beauty that is stuffing needs to be slapped heartily. Instead I think he does an andouille sausage stuffing (much better).
Be prepared for an all-day process, though. It's a pain to prepare, as I understand it.
Maybe fake an injury?
~player of Gulphphunger
My buddy has made a couple of turduckens now. If you want any tips or pointers, let me know and I'll check with him and get back to you. Apparently they've come out really well.
He skips the oyster stuffing, though, and I can't blame him. Whomever first thought that oysters needed to be added to the beauty that is stuffing needs to be slapped heartily. Instead I think he does an andouille sausage stuffing (much better).
Be prepared for an all-day process, though. It's a pain to prepare, as I understand it.
Maybe fake an injury?
~player of Gulphphunger
Yeah I'm definately skipping the oyster stuffing (It would kill me literally)
I have my own recipe for a Wild Rice, Andouille & Apple Stuffing (that I make outside the bird)
Stuffing that came from inside a bird is like eating spoonfuls of salmonella. I'll pass!
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
I have my own recipe for a Wild Rice, Andouille & Apple Stuffing (that I make outside the bird)
Stuffing that came from inside a bird is like eating spoonfuls of salmonella. I'll pass!
-Denz
It isn't a troll thread because we don't agree with you. A troll is when someone posts something (usually offensive) just to get a reaction from people - Copernicus
Gang,
This is getting way off topic. Kindly bring the discussion back to the fruit dip, or end it.
Aveda's Field Guide- http://dr.aveda.googlepages.com
(Sorry, I couldn't resist.)
This is getting way off topic. Kindly bring the discussion back to the fruit dip, or end it.
Aveda's Field Guide- http://dr.aveda.googlepages.com
(Sorry, I couldn't resist.)
