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thawing m&m’s

by KATHY

I HAVE A BUNCH OF BAGS
OF M&M’S IN THE FREEZER FOR MY DAUGHTER’S WEDDING,WHAT IS THE BEST WAY TO THAW THEM?

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how to cook a top round roast about 5 lbs

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Thanksgiving Dinner

by Pat

I have been given the task of planning a Thanksgiving dinner potluck celebration for our church dinner.

I will post a sign-up sheet for people to bring items.

My challenge is how much food do I need for a traditional dinner of turkey, mashed potatoes, stuffing, green beans, corn, sweet potatoes, cranberry salad, rolls, butter for 200?

Thank you for any help you can give me.

One Response for "Thanksgiving Dinner"

  1. Chef Cary October 27th, 2008 at 1:41 pm

    Hi Pat,

    You have a tall order to fill but sounds like you have a firm idea on your menu which is so important. I recommend that you provide scaled recipes that will serve at least 10 for every individual who signs up. But then know that you do NOT need to do a recipe 20 times to serve 200 people. Instead, shoot for a minimum serving size of 125 for every type of dish. Then, adjust UP for the more popular and larger portion size items which include turkey, mashed potatoes, and stuffing. For these, I would prepare enough for 200 guests which means 1 pound of turkey (before cooking) per person, 1 cup of mashed potatoes and 1 cup of stuffing per person.

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Cheese and Pecans?

by Bunny

What do you think of a scalloped sweet potato gratin with candied pecans? Too much? Leave out either the grated swiss or the pecans?

One Response for "Cheese and Pecans?"

  1. Chef Cary October 27th, 2008 at 1:22 pm

    Hmmm. The sweet potatoes and pecans are a good pair. The swiss cheese with the sweet potatoes - not so sure. A good cheddar - not too sharp - sounds enticing to me. It could be really good though - please let us know!

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two turkeys

by Susan

I am about to cook two 10 lb turkeys, side by side in a roasting pan, unstuffed, at 325. How long should they take to cook?

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Fudge is not setting right

by Mary

I made a badge of chocolate fudge and is not setting. I need help.

2 cans of condensed milk.
1 can of evaporated milk.
1 large bag of bits of semisweet chocolate.
2 1/2 bags of marshmallows.

HELP.

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Grilling Pork Tenderloin

by Kate

Hi there,

I am catering a dinner party on Saturday and just realized I gave them an old menu with “grilled” pork tenderloin. All along, I figured I would just roast it on site. There will not be a grill on site and I don’t want to lug my cast iron grill pan since I have no idea what kind of stove top I am dealing with. Can I get some grill marks on it here on my own grill and then finish it off in the oven there?

One Response for "Grilling Pork Tenderloin"

  1. Chef Cary October 27th, 2008 at 1:30 pm

    Hi Kate,

    The quick answer is yes. Sear the pork tenderloin then refrigerate before transporting in a cooler. You will lose some moisture but since it is tenderloin, your final product will still be good. Good luck on your party and I recommend bringing an oven thermometer to client’s homes.

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beef jerky

by jet

What is the best, cheapest type of beef to use as beef jerky?

What is the most common type of beef cut used for beef jerky?

Do you cut with the grain or cut across grain?

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How do you cook a London Broil?

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if I bake the quiche the night before how do I reheat without causing it to dry out? Will it taste just as moist as if I had pulled out of the oven?

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