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I do that too!

Maria Niles — Fri, 21 Dec 2007 00:51:32 -0600

When I make Tuna Noodle Casserole (except I use Lays). Yum - one of my favorite retro comfort foods!

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Green Bean Casserole Twist

SAM — Fri, 21 Dec 2007 00:38:15 -0600

Instead of onions for the topper, we use broken up Ruffles potato chips.

Great idea!

Erin Kotecki Vest — Wed, 19 Dec 2007 00:34:31 -0600

In fact, I could use some right about now...maybe next year's garden?

Politics & News Contributing Editor
Queen of Spain

Green Beans

Daisy — Tue, 18 Dec 2007 21:02:45 -0600

My favorite isn't actually the green bean casserole. If we have enough beans from the garden, I wash, dice, and freeze them, and then put them in the steamer in the middle of winter. Mmm, there's nothing better than a taste of summer when there's snow covering the ground!
Here's a photo to make you hungry: http://compostermom.blogspot.com/2006/08/just-in-time-for-nfl-football.h...

Daisy

Awww man! I missed the boat.

sprittibee — Tue, 18 Dec 2007 18:08:08 -0600

I have a few great recipes for green beans, too.

Baked Green Beans with Bacon and Brown Sugar

And on my Thanksgiving Recipe page:

Family Recipe (Brother-in-Law)
Richard’s Sautéed Green Beans (a variation of the traditional green bean casserole)

Fresh green beans
Bacon grease or meat drippings from pan
Garlic to taste
Cooking oil to taste
Seasonings to taste (salt, pepper, red pepper flakes, Tabasco, whatever you like)
Worcester, Soy, or Teriyaki sauce (optional)
Sautéed fresh onion, thinly sliced or French’s Onion topping
Toasted Almonds (optional)
Cream of Chicken, Celery or Mushroom Soup (optional)

All ingredients above are to taste. If you use fresh green beans (preferred), you can steam them some before you begin cooking them with the other ingredients. If you use the nuts and fresh onions, toast/sauté them on the pan before you add the rest of the ingredients. Add all ingredients together on a pan with oil and meat drippings/bacon grease (to taste), and pan-fry until beans are desired consistency. Taste as you go, and add whatever you like.

Love in Him,

Sprittibee

Yummy green beans

shanbrentris — Tue, 18 Dec 2007 18:03:10 -0600

I have the B.E.S.T. green bean recipe! It sounds super complex, but it's not, really, and the green beans are to DIE for! I make it for every holiday.

The recipe is here: http://whiskeyinmysippycup.blogspot.com/2007/11/rate-hate-one-day-year-w...

You have to scroll down a bit, to the Veggies section.

Yum. A. Lic. Ious.

I am not going to cook the

netblogger1 — Tue, 20 Nov 2007 22:54:43 -0600

I am not going to cook the turkey. It is a lot of work.

Here is a cute animated ecard for this Thanksgiving. I just wish cooking can be this easy:-)

http://www.ojolie.com/index.php?step=preview&ec_id=27

Nice!

she has moxie — Tue, 20 Nov 2007 22:33:54 -0600

Great video!
Now where is the video to show me how to carve the turkey without making a shredded mess of it?

Where is the recipe shown??

debra roby — Mon, 19 Nov 2007 14:46:03 -0600

Ok, the video shows the recipe with the pancetta and not the persimmons. Is that one available somewhere? Or I do just substitute the pancetta for the persimmons??

Debra
A Stitch In Time
Deb's Daily Distractions

It is pretty

Denise — Sat, 17 Nov 2007 11:41:28 -0600

TW is actually in the kitchen now, making a turkey (though at this point all I see is the huge mess she is making for me to clean up) I hope it looks this good when it comes out of the oven.

~Denise
BlogHer Community Manager

Fast Times @ Homeschool High & Flamingo House Happenings

Turkey Photo!

Erin Kotecki Vest — Sat, 17 Nov 2007 11:04:46 -0600

My Sister-in-Law's finished Turkey-she used the BlogHer Holiday Guide Video and Recipe!

Politics & News Contributing Editor
Queen of Spain

cool

Denise — Sat, 17 Nov 2007 10:55:48 -0600

where is the photo?!!

~Denise
BlogHer Community Manager

Fast Times @ Homeschool High & Flamingo House Happenings

I wanted to show everyone this email

Erin Kotecki Vest — Sat, 17 Nov 2007 10:25:39 -0600

I received it from my sister-in-law in Germany:

Hey,
I just cooked a beautiful 25 lb turkey using a recipe from blogher.com! Every year the PWOC (Protestant Women of the Chapel) hosts a big Thanksgiving dinner for the German ladies from the churches in the towns right outside post. The dinner is tonight. I'm not going because I don't have a babysitter but I agreed to cook a turkey for them. I more or less used the method from your "project". I only got to taste the bite that came out when I checked the turkey for doneness with a fork but man, was it good! And it was so pretty, I didn't even carve it before I sent it to them.
Anyway, here's a picture! And I am supposed to get a plate brought to me after the event tonight. Thanks for the recipe!
Jenn

Politics & News Contributing Editor
Queen of Spain

Crust isn't so scary

alyssaroyse — Sun, 11 Nov 2007 18:04:02 -0600

This really is a nice and simple guide to making a crust! I wish people weren't scared of it, because home made pie crust is a thing of beauty!!!

My 2 tips (and I'm making pies almost every day. Someday, I swear I will open an all-pie restaurant.)

For fat, only 2 things will do. 1) good quality real butter and 2) good quality real lard. Both can be hard to find, but are worth it. In fact, i now render my own lard, in fairly large quantities....

The reason for the lard is twofold. First is is significantly better for you than vegetable shortening - it has no trans fats and is all natural. (but the store bought stuff, not so much.) 2) it has a higher melting point that butter or vegetable shortening.

Once I understood why that matters, I always made a good pie crust, because understanding the mechanics of flake is important.

Flakiness is achieved by creating enough little air pockets in the crust. The air pockets are the space that's left behind after that solid fat melts. The trick to achieving that is to use a fat with a high melting point so that the fibers in the flour are SET and structurally sound before the fat melts. So, a high melting point allows more time for the fibers int eh flour to get structurally stable.

That's also why it's super important not to over beat, mix, roll your pie crust. the more muscle you put into it, the more you just mix everything into a paste, and there won't be many air pockets because the consistency will be too even. By leaving it with little fat globs in it, you'll actually be creating those flaky air pockets. And that's what you want.

That's also why it's important to use cold fats and ice water, and work quickly, you ant it going int eh oven with the fats still as solid as they can be.

If you ask me, baking is scary because it's all science. Unlike cooking, which is all passion. But once this was explained to me, my pie crusts were better, and way less scary.
___________
Alyssa Royse
JUST CAUSE
make some good news!
www.JustCauseIt.com

I'm terrified of pie crust

Erin Kotecki Vest — Sun, 11 Nov 2007 16:29:42 -0600

...Jess made this dough so easily and the steps were something I really think most of us can do! No more store bought for me...I vow!

Politics & News Contributing Editor
Queen of Spain