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Something is wrong here. You say you shaped the dough into balls? The dough I use is really sticky and you drop it into stew by the tablespoon. You have to use your finger to get it all out of the spoon. You would have a hell of a time shaping it into balls. Here is the recipe again: Easy...

At one time brown sugar was a stage of sugar refinement. Now just about all brown sugar is white sugar with molasses added.

I just found this out about ten years ago. Brown sugar is just white sugar with molasses added. If you have a decent food processor you can make brown sugar by drizzling molasses into white sugar in the processor while the processor is going until it reaches the colour you want. If I'm out of...

I guess I had heard of stone grilles but I don't think I ever seen one. I assume this is what you are talking about: Tell me more please.

Sorry it's taken so long.. This is one I've posted already but it is almost never the same. I add whatever else is available like a few shrimp, some sliced smoked salmon, or a bit of red snapper that can be added at the last moment. Soups and Chowders

I don't generally use recipes but we have a few. I'll have a look. Btw Tall, Are you in any danger of flooding?

No, the meat is better cooked in the acid of the tomato and it will be more tender than if it were cooked separately. It's not that hard to skim the fat off when the cooking is finished.

Hey guys. We've gone quite a ways from "Simple never fail recipes". Could we get back on topic?

Lard is the only way to go with pie crust. I would use butter in shortbread but generally margarine works in everything else. If you turn out rock hard ginger snaps with lard I'm not surprised. Both butter and margarine contain milk solids that contribute to a softer cookie.

Up until about ten or fifteen years ago we(I) used to get up about five in the morning to get the turkey in the oven so it would be ready in time for Christmas dinner. The old rule was twenty five minutes per pound at 325 dgrees for a twenty five pound stuffed turkey in an open pan with foil...

Better-than-Bouillon has a Turkey base that is as good or better than any drippings I ever got from a turkey. They make a great product. Superior Touch

I see AVG is getting out of their free anti-virus program in December. I've used AVG for years and it seemed to catch the odd virus....at least that is what it told me. Does anyone know anything about Avast? The only thing I know is that it is free.

I have a fair amount of gravy in the freezer from Thanksgiving that should help. It is pretty easy to increase the gravy. Good thing. All that turkey and mashed potatoes will require a lot of gravy.....;-)

Your dinner sounds very much like what we usually do. I've decided to try the boneless turkey this year. I'll let you know how it turned out.

Exactly the sort of things I wanted to know. It is our turn to do the big turkey dinner for the family this year and I was thinking about straying from tradition and maybe doing two of the boneless birds. We are going to sit 14 people for Christmas dinner and this seems like a sensible answer...

Has anyone tried those boneless roast turkeys? I think "Butterball" is one of the brand names. The thing looks like a real roast turkey, complete with the drumsticks sticking up, but those are the only bones in this bird. I've looked at them and they seem to be about eight pounds or so...

BOGOTA, Colombia - A Colombian cooking school has concocted a "love dessert" made with passion fruit - and Viagra. Student chefs at the state culinary school in Quindio province wouldn't give the complete ingredients but say it contains the active ingredient in Viagra. The pudding-like dessert...

This is one of the better stories around. Captain Trevor Greene who was chopped in the back of his head with an axe was paralysed and mute after the attack is making a come back. Anne McIlroy Ottawa — From Saturday's Globe and Mail Published on Saturday, Nov. 14, 2009 12:11AM EST Last...

Now that is funny..;-):lol:

That is right. We should expect good quality and competitive pricing from farmers right in the area.