Breville JE98XL Juice Fountain Plus 850-Watt Juicing Machine
Countertop juicing machine with extra-wide 3-inch feeder chute850-watt dual-speed motor; powerful stainless-steel cutting disc for fast resultsSafety locking arm; overload protection LED; large-capacity pulp collectorDishwasher-safe parts; includes 1-liter juice jug with froth separator, filter basket, and cleaning brushMeasures approximately 13-1/5 by 16-1/2 by 18-1/5 inches; 1-year limited warranty Product...

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FAQ

What recipes should I include in a recipe booklet for my college-aged friends?

As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?

Cooking experts: What are the cooking times for various weights of turkeys with the dressing in it?

I cook my fully thawed turkeys with dressing in it at 450 Ã‚Â°F sealed in aluminum foil. I throw away the timer and I don’t open it at all until it’s done. I’m trying to develop a simple chart with a sliding scale so can take the turkey weight and cross reference it with the cooking time when I bake it. I usually bake a 20 pounder for 3 1/2 hours and it comes out perfect. I did a 17 pounder once at about 3:06 and it came out perfect. However when I did a 24 pounder at 4 hours (my straight line estimate) that wasn’t enough. So maybe a curve would be better than a straight line. However I really don’t know. If you have worked out perfect cooking times for various weights of turkey with dressing in it I’d like your input. It doesn’t bother me what temperature you do yours (350 Ã‚Â°F or whatever) as long as you have worked out the perfect time for cooking all your various turkey weights while cooking in a similar manner to the way I do. It would give me useful information that I could work with.

Recipe using chicken stock, to take advantage of good homemade stock?

What is a recipe that uses chicken stock, that will take advantage of the flavors of a good homemade stock?

In reading discussions of homemade vs store-bought stock, ppl say they use homemade for “delicate” soups and other recipes. For non-delicate recipes such as braises which would overpower the stock, store-bought is fine.

So what would be a good “delicate” recipe? Is butternut squash soup “delicate”?