Mystery Manor Adventure Forum

I agree, Sophie. That is why I never use this method for pork roasts. I always go for the slices with the crispy outside!

It was me who didn't say to keep it covered! I think the cooking in a small amount of liquid for a long time while covered is called braising. I'm not sure. Maybe FGM knows. It appears she's a really good cook! Pork roasts are usually too fatty for this method.

I don't think this method will work as well with a pork roast. They tend to be fattier and really don't require this long cooking method with liquid to make them tender. With a good pork roast, I just dry roast it until it's done to the required temp on a meat thermometer. After I skim off the fat, ...

Sophie, Stove Top Stuffing is a pre-packaged stuffing mix. It has cubes of dried bread and a seasoning mix in the package. They have seasoning mixes for chicken and pork and other flavors. You toss it in a pot with water and a bit of butter or margarine and simmer for awhile to make instant stuffing...

My goodness! Is there not a food pantry somewhere you could take the excess? I hate throwing away perfectly good veggies too!

Check the internet for some really great recipes for cabbage with sausages as a one dish meal. Can't find mine anymore!

Fresh broccoli is so easy to freeze. Cut it up the way you like to serve it. Blanch by dropping into boiling water for about 2 minutes. Take it out and immediately put into a sink full of cold water. If you are doing a bunch, you can add a bunch of ice cubes to keep the water cold. This stops the co...

If you mean the traditional Corned Beef and Cabbage, here is how I do mine. I use the KISS method (keep it simple stupid). Instead of covering with water and boiling on top of the stove, I put it in a big covered roaster with about 3 inches of water and roast with the lid on (I think technically tha...

Probably for the best, dear!

When I was in college (um... like 40 years ago!) we made what we called Sh_t Pot Casserole. A can of Spaghettios with meatballs and a can of pork and beans. Mix it all up and heat or eat cold. Cheap. Actually sorta good!

Junebug, although this is a great quick recipe, I had to laugh! You cook just like I do!!

MOM, do a Google search on "how to bake a moist cake." You will be overwhelmed with the hits you get!!

Well, no...... I don't think you'd get the same result if you just mixed the two meats together! The beefalo is a specific breed of animal developed through many years of cross-breeding.

It's sort of unusual and you can find out more here.

No, beefalo is a breed developed after interbreeding buffalo and beef. It's all pretty complicated, but I think it's something like 3/5 beef and 2/5 buffalo in the breeding. You can find a lot on the internet about it. Supposedly it has saturated fat, cholesterol, sodium etc. at a level that is less...

Well, the pot roast sounded so darned good I made it for supper tonight. Dug a big old beefalo roast out of the freezer and grabbed a bag of sweet corn frozen from the garden last year while I was at it. Sophie, I was going to add a bit of red wine to it, but the only one I had here is fairly sweet ...

Can't wait to hear how it turns out! My theory on the better gravy is that as the liquid in the roaster simmers off it creates the brown stuff that good gravy is made from. Like I said there is a trick to how much. I wouldn't let it get below 1/2 - 1 inch of liquid. Then only add as much every 20 mi...