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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Jane
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1,656
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Posted:
Nov 28, 2008 5:15 AM
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> Happy Thanksgiving,Tommy.Hope you had a great time at
> your boss's house.Tell us what they served with your
> delicious fried turkey? My mom just left to go back
> to her hotel / back home by tomorow night. The baked
> yams were a big hit.My 1 year grandson liked them
> more than the mashed potatoes. I realized today that
> I cook the exact same things the exact same way mom
> always cooked them ! I did try to put a little
> garlic in the turkey broth that goes in the stuffing
> and she would not use it.I thought she was trying new
> ideas??!! but i guess not.Maybe there were just too
> many cooks in the kitchen today.Kind of glad it's
> over for this year.Somebody is always
> mad/dramatic/emotional .On to Black Friday.
I think a lot of us find we tend to cook more like our mothers' then we thought, and to some extent like our mothers-in-law to fix those things our spouses like and want that we never had at home.
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Posts:
14
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Posted:
Nov 28, 2008 1:17 AM
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Happy Thanksgiving,Tommy.Hope you had a great time at your boss's house.Tell us what they served with your delicious fried turkey? My mom just left to go back to her hotel / back home by tomorow night. The baked yams were a big hit.My 1 year grandson liked them more than the mashed potatoes. I realized today that I cook the exact same things the exact same way mom always cooked them ! I did try to put a little garlic in the turkey broth that goes in the stuffing and she would not use it.I thought she was trying new ideas??!! but i guess not.Maybe there were just too many cooks in the kitchen today.Kind of glad it's over for this year.Somebody is always mad/dramatic/emotional .On to Black Friday. I also wanted to add that thefrostedunicorn name was thought of by my 14 year old daughter.It was one of those days when I had no imagination left to think up anything so I asked her and she came up with it right away.I asked her if it was like a code word or meant something bad and she said no.Hence I am frostedunicorn.
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Posts:
138
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Posted:
Nov 27, 2008 10:10 AM
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> Hey Tommy, My mother came to visit for
> Thanksgiving and we went to Walmart to get the
> food.The first thing she picked out was fresh
> yams!She wants to bake them and eat them with a
> little butter and salt.When I was a kid she always
> opened a big can of those bright orange sweet
> potatoes at Thanksgiving.I always pretended to eat
> them but never did.Tomorrow will be the first time to
> taste fresh yams. The kids too. That was one of
> only about three things she made that I didn't
> t like.She is such a good cook.(the other two things
> were liver & onions,and pickled beets with boiled
> eggs) :
Frosted...
I didn't like liver n onions either. But a restaurant owner introduced me to his signature deep fried seasoned chicken liver. It's an acquired taste to get used to but the kids loved the "deep fried" taste and crunch.
About the pickled beets with boiled eggs, that's another thing I like. But I prefer homemade in a big jar, all together. And put some in a tupperware container for a quick snack at work. Eating those "purpled colored" eggs is fun! Which is an acquired taste too I developed in my twenties.
My mother prefer fresh boiled or steamed beets. And I loved that taste with salt, butter and sourcream. But I do eat canned beets, regular or pickled. When I was a kid I didn't like beets at all.
Hope your yams experience works out today!
I'm not sure if I'll be having yams today because my boss (who is a mexican from California) invited me and my little girl over to his house for a Thanksgiving meal with his family. It won't be a real Thanksgiving meal, just the mexican version of it. I don't know what it is but it'll be interesting to find out. (I found out the mexican version of the Christmas meal. ) He says his family loves my deep fried italian dressing marinated turkey last year. So, I"m bringing that to his house with homemade gravy!
Happy Thanksgiving!
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Posts:
14
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Posted:
Nov 26, 2008 11:00 PM
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Hey Tommy, My mother came to visit for Thanksgiving and we went to Walmart to get the food.The first thing she picked out was fresh yams!She wants to bake them and eat them with a little butter and salt.When I was a kid she always opened a big can of those bright orange sweet potatoes at Thanksgiving.I always pretended to eat them but never did.Tomorrow will be the first time to taste fresh yams. The kids too. That was one of only about three things she made that I didn't like.She is such a good cook.(the other two things were liver & onions,and pickled beets with boiled eggs) :
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Posts:
138
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Posted:
Nov 26, 2008 12:11 PM
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> Hi Tommy I'm going to try the suger in the mashed
> potatoes.That is interesting.About the sweet potatoes
> in the crockpot do you use canned? I have cooked
> Thanksgiving dinner for 20 years and have never been
> able to get them right.Maybe the kids will even eat
> them cooked this way!
I've always used canned.
My mother rather use fresh sweet potatoes, or yams.
There was a time in my life I didn't like sweet potatoes or yams.
Until the Thanksgiving before my wedding date.
I was traveling around Indiana meeting all of my wife's family and friends. Then I came across this sweet potatoes, with marshmellows, brown sugar and walnuts dish. I was told, if desired, butter was added too with brown sugar.
Since then...I was hooked forever.
Today, I'd bake a fresh yam, break it open, topped it with butter and sourcream. And eat right out of it. Sometimes, I even eat the skin too. The kids and wifey thought I was crazy.
For what I am, give me yam any day!
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Posts:
138
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Posted:
Nov 26, 2008 12:04 PM
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> I may well have posted this on a previous board,
> sorry right up front.
> Kielbasa (Hillshire Farms, 1lb POLSKA KIELBASA),
> saurekraut, onions & apples.
> Stove top meal, a tad time consuming for carmelizing
> the onions (please COMMUNITY, do not stab me for
> calling this carmelizing, been there.)
>
> 1lb ring Hillshire Farms Polska Kielbasa (or your
> favorite)
> 1lb your favorite saurekraut-canned, bagged,
> whatever-well drained & rinsed
> 1 small apple, your choice, cored and wedged
> 2-3++ sweet onions, sliced or wedged, fairly thin
> Apple juice- 1/3 c as needed
>
> Carmelize the onions well in 2-3 tbls butter,
> 20-30+ minutes, LOW heat/no cover. Stir in apples,
> allow to soften and begin to brown. Mix in
> saurekraut, picking up the bits off the bottom of the
> pot. Add a splash or 3 of apple juice, cover, simmer
> on low til apples are tender and squishy.
> Stir in sliced kielbasa, mixing it down under the
> kraut & apple mixture. Cover, let simmer til kielbasa
> look tender and releasing it's juices, about 15-20
> minutes on a low simmer.
> No better side than mashed potatoes... REAL mashed OR
> instant... your choice.
Tamire,
You've brought out the "hungarian" out of me. Dinners like this hasn't been the same since Grandma's gone.
Thank you, Tamire, for bringing this up.
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Posts:
253
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Posted:
Nov 25, 2008 3:19 PM
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Hm....
I cook the Kielbasa, slice it up, then serve with green beans & egg noodles.
If you like, make a sauce with cream of mushroom soup.
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Posts:
939
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Posted:
Nov 25, 2008 9:08 AM
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Tamire,
I make a very similar recipe, but I add cubes cooked potatoes to the sausage, apple and onion mixture along w/some caraway seeds & german mustard. I then thin it w/german beer (rather than apple juice) and top w/woven pie dough strips & bake in the oven. Yum. It's very good. Actually- it's about time I make it again! 
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Posts:
869
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Posted:
Nov 24, 2008 8:14 PM
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I may well have posted this on a previous board, sorry right up front.
Kielbasa (Hillshire Farms, 1lb POLSKA KIELBASA), saurekraut, onions & apples.
Stove top meal, a tad time consuming for carmelizing the onions (please COMMUNITY, do not stab me for calling this carmelizing, been there.)
1lb ring Hillshire Farms Polska Kielbasa (or your favorite)
1lb your favorite saurekraut-canned, bagged, whatever-well drained & rinsed
1 small apple, your choice, cored and wedged
2-3++ sweet onions, sliced or wedged, fairly thin
Apple juice- 1/3 c as needed
Carmelize the onions well in 2-3 tbls butter, 20-30+ minutes, LOW heat/no cover. Stir in apples, allow to soften and begin to brown. Mix in saurekraut, picking up the bits off the bottom of the pot. Add a splash or 3 of apple juice, cover, simmer on low til apples are tender and squishy.
Stir in sliced kielbasa, mixing it down under the kraut & apple mixture. Cover, let simmer til kielbasa look tender and releasing it's juices, about 15-20 minutes on a low simmer.
No better side than mashed potatoes... REAL mashed OR instant... your choice.
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Posts:
253
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Posted:
Nov 24, 2008 1:34 PM
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Non-oven dinner suggestions:
Spaghetti & meat sauce
Stir fry, fried rice, etc
Tacos, cheese quesadillas, etc
Soups - chili, chicken noodle, etc
grilled cheese
tuna melts
try making something like this:
1# ground beef
1 (2 ounce) envelope dry onion soup mix
1 (28 ounce) can diced tomatoes, undrained
2 cups uncooked elbow macaroni
Brown ground beef with dry onion soup mix (or chili powder or other seasoning)
Add tomatoes & macaroni. SImmer 20 minutes
Or
1 # pork sausage
2 cup hash brown potatoes
1/2 cup chopped onions
4 eggs
1 cup grated longhorn cheese
salt and pepper
Brown sausage. Add onions and potatoes. Cook, stirring frequently. Beat eggs and mix with grated cheese. Pour egg and cheese mixture over top of meat mixture and cover. Cook until eggs are firm.
My first house had no oven - and thus no stove. We did just fine with a microwave, toaster oven, & grill.
Also, your kids are all old enough to take over the cooking! (OK, the 12 yr old may need some supervision). So get off your feet & delegate to them!
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Posts:
1
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Posted:
Nov 24, 2008 11:30 AM
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You can always use a rottisere. They are wonderful and you set it and forget it! ( good for us who can't be upright too long) I love the one I have. it takes less time then an oven and you still get the crisp skin and tender juicy meat. We have used ours several times a year from roast to turkeys. they are not just for Thanksgiving time you know. I can relate because my oven was broke for almost two years.(no warranty!) So that is how I discovered my rottisere. Trust me NO ONE can tell in fact I get more compliments when I use it then when I use the oven. GOOD LUCK
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Moderator_Sky
Posts:
1,521
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Posted:
Nov 23, 2008 9:46 PM
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> > You should put in a wine fridge instead.
>
> FANTASTIC IDEA!!!!!!!
No no no. Get one of those freezers with the sliding glass tops that they use in some places to store ice cream in and fill it up with your favorite frozen treats.
Or a soda machine... and make some money back from your kids that drink the stuff down like there is no tomorrow. lol.
But yes, those do seem like some great alternatives to an oven. Another thing you can do, that I saw Alton Brown do on a show recently, is if you don't have a large family, get Cornish hens. Then you slice the breastbone from the hens so that they can be opened up and basically laid flat. Finally you season them and then put those little suckers on a pannini grill, stack a couple of bricks on top so the lid stays tightly down, and let the machine do the work.
There you go. Crispy tasty and very flat birds for Thanksgiving lol
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Posts:
1,965
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Posted:
Nov 23, 2008 7:23 PM
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> You should put in a wine fridge instead.
FANTASTIC IDEA!!!!!!!
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Posts:
133
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Posted:
Nov 23, 2008 7:08 PM
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> i rarely use my big oven...
You should put in a wine fridge instead.
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Posts:
1,965
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Posted:
Nov 23, 2008 7:03 PM
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other than the roaster being a great idea, what about a toaster oven. i have one large enough to rotisserie a whole chicken. i picked it up at walmart for about 50...i have done casseroles, pies, etc. i rarely use my big oven...
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