Best of Bulletin Board - Tips and Recipes

[RUSTYSMOM]

I know we have done different versions of this concept before but with so many new members and ideas I would love to hear what else people are finding.

My best tip is:
Reheating Mashed Potatoes in a crock pot, this has been a huge time saver for me for holiday meals, and

My Favorite Recipes are:
Jewels Cheesey Chicken Chowder, LindaRusso's East Santa Fe CHicken and LindaRusso's Chicken Florentine Casserole.

[Linda in MO]

My best tip: Using low-fat buttermilk instead of milk to make mashed potatoes. Yum! And putting meat drippings (like from a baked chicken, etc.) in a ziploc, letting the fat rise to the top, snipping off the corner and letting the defatted drippings come out, pull the bag away when it gets to the fat. I'm not sure if I got the last one off the board or off the CL site. Anyway, I use these two all the time!

I'll have to come back later with my favorite recipe. Can't think off the top of my head.

[lindrusso]

This is a hard one!

Best tip(s): I guess I'd have to vote for all the tips on keeping things in the freezer for shortcuts (grated ginger, chopped onions, etc.).

Best Recipe: (I'm assuming recipes shared by members, other than CL??) Mamasue's Cinnamon Doughnut Muffins. I'm sure my list would be longer, but I keep copying recipes without getting around to trying them...like Gail's Psycho Chicken...it's on the list!!

[Leonard]

My favorite hands down is Jewel's Cheesy Chicken Chowder. YUM YUM!!!

[SueK]

My favorites were also definitely Jewel's Cheesy Chicken Chowder, and Lindrusso's Santa Fe Chicken!!

As far as favorite tips go, I wouldn't say there's on in particular, but rather that I really enjoy reading input from everyone regarding how they've modified CL recipes to suit their taste, or what they have on hand, etc., and then how they turned out. I've changed many a CL recipe based on their experiences.

[ama47369]

Favorite recipes (that I have tried): WendyW's Merlot Pot Roast with Horseradish Smashed Potatoes, Gail's Psycho Chicken, and Lindrusso's Easy Chicken Santa Fe

There are so many that I want to try-especially the sweets, but I am getting around to those very slowly...

The best tip: to use tomato paste in a tube--before I was freezing the left overs-which worked, but the tube is much cleaner.

[BevP]

Best tip: For nonfat condensed milk use 1/3 cup non fat milk powder and 1/2 cup water to make 1/2 cup nonfat condensed milk. Use it just like you you condensed milk.

Second best tip: use nonfat milk powder and water to replace any milk in cooking. Milk powder doesn't go bad like regular milk and you can't tell the difference in recipes.

[woodsl]

Best tips: 2 of the above - tomato paste in a tube (didn't even know it came in a tube) and powdered milk.

Favorite Recipe: Gail's Psycho Chicken. But, it sounds like I better also try LindaRusso's Easy Santa Fe Chicken if I can find it on a thread.

[toothmom]

The thing that I like the most is having chopped garlic in oil in the fridge. It doesn't go bad and I always have it on hand whenever a recipe calls for it. I like the idea of the tomato paste in a tube-didn't know that it came in one!

My favorite recipes from the BB are Jewel's Cheesey Chicken Chowder, and Mamasue's Cinnamon Doughnut Muffins. They are incredible. A Cooking Light recipe that I love is the Cinnamon Apple Cake. Very moist.

[emilycat]

My best tip is Mrs Reber's basil-freezing method -- I've already done this several times, and it works wonderfully!

Recipes? I believe maybe Natasha's Risotto with Greens and Gorgonzola and Gail's lauded Canoehouse Ahi Tuna. I didn't get the name just right on the last one; it's something like that, though http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 04-30-2001).]

[JJ40]

Mrs Reber, what is your basil freezing method? I grew basil last year but didn't freeze any, and regretted it all winter. http://www.cookinglight.com/bbs/frown.gif


Julie

[Wendy w]

Thanks for asking this RUSTYSMOM as I have thought of doing so myself. This is a really hard question as there have been so many great recipes and hints posted here.

Best tips: Penzeys and the Spice House, Half.com (I seem to be ordering weekly from there http://www.cookinglight.com/bbs/redface.gif), erinyyc's suggestion of putting the stuffing in cheesecloth before it goes into the turkey. I have not used this yet but have passed it on.

Best recipes: Gail's Psycho chicken, Tamik's almond roca, Peggy's peanut brittle, Tiger's reuben dip, Ralph's sage and lemon chicken. There are so many more to try.

ama47369, I am honored to make your best list, you have made my day!!

[emilycat]

Julie,

Here it is -- it's from an archived post from last July:

My favorite way to freeze basil is:

Wash the leaves. Dry the leaves slightly with papertowels. While the leaves are still a little
damp, lay them flat on a cookie sheet and put the cookie sheet in the freezer for about 15
minutes. When you take the cookie sheet out of the freezer, immediately place the basil
leaves in a freezer bag and put them back in the freezer. This way, the leaves are
individually frozen and you can take out as many leaves as you like. I grow basil in my
garden every year. Each week, I harvest a bunch of leaves and freeze them so that we
have fresh basil all year. They taste just as good as the day I picked them off the plants!

[ama47369]

WendyW-

Thanks for sharing the recipe-It is delicious! I highly recommend it to anyone who hasn't tried it!

http://www.cookinglight.com/bbs/smile.gifAmanda

[Jewel]

We LOVE Gail's Psycho Chicken as well as Ralph's Sage & Lemon Chicken, as well as Lindrusso's Chicken Florentine Casserole!

Best tips have been all of the ideas I have received for my weird eating habits lately!

And thanks to the wonderful folks that put my Cheesy Chicken Chowder on your lists! Talk about making me feel all warm and fuzzy!! http://www.cookinglight.com/bbs/biggrin.gif

[Luiza]

Best tip: use an oven thermometer to make sure the oven is heating properly (Muffins! Biscotti! Coffecakes!). Ok, so perhaps my body would have been better off without this tip, but my soul is so much happier...

Best recipe: oh boy, that's a tough one. I'll think about it (possibly try a few again, and then a few more http://www.cookinglight.com/bbs/biggrin.gif ).