Group active since Wed, Jun 16, 2010
LOL, I'm a disgrace to all southern great cooks. My mother was one of these. As much as I'd love to honor her memory by being one I guess I didn't get that dna, in need of good easy recipes. My boyfriend is in love with the fact that my mom was a great cook, and it's taken him 2 years to discover apparently I'm not. Please help me fix this. lol.
Nov 22, 2011
Do you have to individually type in each recipe of your own that you want to put into a cookbook? My recipes are already on my computer, but I thought I would be able to "browse" and just download them to it. It appears as though I will have to re-type each one into the "builder" if I want to put them into a cookbook..Is that true?
Nov 20, 2011
Nov 20, 2011
Oct 11, 2011
1 paring knife
1 large knife to chop with
1 large pot to cook spaghetti or soup in
1 fry pan(teflon is easier to clean and food doesn't stick)
1 smaller sauce pan 1 1/2 qt to 2 qt
3. Cutting board :I like ones that go in dishwasher
4. Mixing bowls:
5. Electric mixer
Aug 26, 2011
Aug 17, 2011
Looks bad but taste GREAT!
Nov 14, 2010
"How to Cook a Turkey" by an Xpert: Part 1: The Turkey
"How to Cook a Turkey" by an Xpert: Part 2: The Stuffing
"How to Cook a Turkey" by an Xpert: Part 3: Giblet Gravy
These are the instructions my father sent me for my first time making a Thanksgiving bird. I was away at graduate school, too far away and too poor to get home and decided to hold a pot-luck thanksgiving with my fellow holiday orphans. Thing was, I didn't know the first thing about making the stars of the show: turkey, stuffing, and gravy. So, my father went out a couple weeks before Thanksgiving and bought and cooked a bird so he could write how he did it, step-by-step. He entitled the five handwritten pages "'How to Cook a Turkey' by an Xpert."
The instructions are given as three recipes, one for the turkey, one for the dressing, and one for the gravy. The length of these instructions seems daunting but if you are a newbie, this recipe will allow you to make this iconic meal without fear.
Jun 23, 2010