http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30a review by white trash BBQ http://whitetrashbbq.blogspot.com/2009/11/cooking-with-butterball-in-door-turkey.htmlhttp://www.roadfood.com/Forums/fb.ashx?m=554382Fri, 20 Nov 2009 22:19:03 GMTOven space is not a issue is Mamaw Smith lives next door and daughter lives across the street. Mamaw Smith has two ovens, I have one and daughter has one. Thanks for all the great ideas. I wish I could prepare all of them.&nbsphttp://www.roadfood.com/Forums/fb.ashx?m=554368Fri, 20 Nov 2009 19:09:36 GMT Someone brought this to a recent staff meeting and it was awesome. I got the recipe from her: BUFFALO CHICKEN DIP 10 oz. shredded chicken 2- 8 oz. pkhttp://www.roadfood.com/Forums/fb.ashx?m=554351Fri, 20 Nov 2009 17:18:59 GMT Were you planning to oven-broil or pan-broil the scallops? I love bacon-wrapped scallops, too, but in my house on Thanksgiving, there wouldn't be any spare oven space while the turkey is roasting. (Or does your dahttp://www.roadfood.com/Forums/fb.ashx?m=554341Fri, 20 Nov 2009 16:09:07 GMTI love the cranberry brie recipe. We go a little further with it by putting it in a small loaf of sour dough that had the middle pulled out and adding diced pecans. The pulled out bread can then be used for dipping, but we havehttp://www.roadfood.com/Forums/fb.ashx?m=554331Fri, 20 Nov 2009 15:15:59 GMTThis is always a big hit, Cranberry Baked Brie: Cranberry Sauce 1 cup orange juice or apple cider 2/3 cup granulated sugar 1 bag fresh or thawed frozen cranberries (12 ounces) 1/2 teaspoon ground cinnamon (optional) In a mediumhttp://www.roadfood.com/Forums/fb.ashx?m=554301Fri, 20 Nov 2009 13:48:00 GMTI vote for the traditional cheese and sausage platter...but based on my location that shouldn't be a surprise. Bradhttp://www.roadfood.com/Forums/fb.ashx?m=554299Fri, 20 Nov 2009 13:38:27 GMTanother vote for the buffalo chicken dip. that has been a staple at our holiday gatherings for a few years now.http://www.roadfood.com/Forums/fb.ashx?m=554291Fri, 20 Nov 2009 13:18:58 GMTrumaki That is a good point. Most people need all the oven space that they have, when preparing a big holiday dinner. When I go to someone's house and bring food, I always bring something that is already prepared ,and ready to sehttp://www.roadfood.com/Forums/fb.ashx?m=554289Fri, 20 Nov 2009 13:10:44 GMTWere you planning to oven-broil or pan-broil the scallops? I love bacon-wrapped scallops, too, but in my house on Thanksgiving, there wouldn't be any spare oven space while the turkey is roasting. (Or does your daughter deep fry her turkey ouhttp://www.roadfood.com/Forums/fb.ashx?m=554288Fri, 20 Nov 2009 13:03:51 GMTThese aren't too filling 'cause you gotta save room for the dinner and they tie into the football games on TV! SEC, (including da Vols) Southern Deviled Eggs A fixture at pre-game festivities at any SEC athletichttp://www.roadfood.com/Forums/fb.ashx?m=554280Fri, 20 Nov 2009 12:18:56 GMT Someone brought this to a recent staff meeting and it was awesome. I got the recipe from her: BUFFALO CHICKEN DIP 10 oz. shredded chicken 2- 8 oz. pkg. cream cheese 1 cup chunky blue cheese dressing 1/2 cuhttp://www.roadfood.com/Forums/fb.ashx?m=554277Fri, 20 Nov 2009 11:38:50 GMTSomeone brought this to a recent staff meeting and it was awesome. I got the recipe from her: BUFFALO CHICKEN DIP 10 oz. shredded chicken 2- 8 oz. pkg. cream cheese 1 cup chunky blue cheese dressing 1/2 chttp://www.roadfood.com/Forums/fb.ashx?m=554272Fri, 20 Nov 2009 11:24:13 GMTIf you want something really simple ..........................this is what we usually have before a big late afternoon dinner. A large platter of shrimp with a bowl of cocktail sauce in the middle and fresh fruit on thttp://www.roadfood.com/Forums/fb.ashx?m=554261Fri, 20 Nov 2009 11:10:26 GMTScroll down to the bottom to see the Port Wine Blue Cheese Ball. Delicious. http://www.npr.org/templates/story/story.php?storyId=97330375#97331310http://www.roadfood.com/Forums/fb.ashx?m=554253Fri, 20 Nov 2009 10:49:25 GMTor try prosciutto. great flavor and no need to worry over completely cooking the wrap. i like the milder ham flavor with the sweet scallops. http://www.roadfood.com/Forums/fb.ashx?m=554251Fri, 20 Nov 2009 10:48:05 GMTPaul, For bacon-wrapped scallops I use thin-sliced bacon. Cut each bacon stip into halves or thirds, depending on how big your scallops are -- you want the bacon to wrap around once, with enough overlap to secure with a toothpick.&nbsphttp://www.roadfood.com/Forums/fb.ashx?m=554240Fri, 20 Nov 2009 10:21:54 GMTJust about any stew-type thing: Greek kapamas; coq au vin; daube, etc., and, as one poster noted, tomato sauce (at least some of them). In season, I'll very slowly cook down tomatoes with not much other than a pinch of salt and a dash of olivehttp://www.roadfood.com/Forums/fb.ashx?m=554238Fri, 20 Nov 2009 10:12:08 GMTMy daughter is having Thanksgiving dinner. She lives across the street from me. I will be going up early as I have been invited to participate in a Wi tournament with my grandkids. They are bowling experts even though that are only 5 anhttp://www.roadfood.com/Forums/fb.ashx?m=554219Fri, 20 Nov 2009 09:00:55 GMT What are some of your favorite pumpkin-inspired recipes? These are amazing! They'll be gone in seconds flat. Pumpkin Chocolate Chip Cookies: Ingredients: 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/http://www.roadfood.com/Forums/fb.ashx?m=554119Thu, 19 Nov 2009 18:04:20 GMTIf you want some more down home Louisiana recipes, go to the main page of the website Foodbme listed above: http://www.deltablues.net/recipe.htmlhttp://www.roadfood.com/Forums/fb.ashx?m=554102Thu, 19 Nov 2009 15:04:57 GMTWhy not use your cans of pureed pumpkin for something other than pies and desserts? Try making something different with them like our rich, Creamy Pumpkin Soup! Creamy Pumpkin Soup Ingredients: 1/4 cup butter or margahttp://www.roadfood.com/Forums/fb.ashx?m=554093Thu, 19 Nov 2009 14:39:40 GMTEating the road!!!!! too funny!!!http://www.roadfood.com/Forums/fb.ashx?m=554077Thu, 19 Nov 2009 13:45:46 GMTHere's the real, honest to goodness, 100% True description of Cathead Biscuits. It's a fun read: http://www.deltablues.net/biscuit.htmlhttp://www.roadfood.com/Forums/fb.ashx?m=554076Thu, 19 Nov 2009 13:33:23 GMTI saw a chat board collapse when this question was asked, but we're a much better group: How do you dispose of the oil from the fryer? Kozel, thanks for the link.  It looks interesting and the spigot might sway me.  I worry abouhttp://www.roadfood.com/Forums/fb.ashx?m=554065Thu, 19 Nov 2009 12:19:47 GMTAt Beaumont Inn in Harrodsburg, KY, they call their breakfast biscuits "cathead" biscuits. They're pretty good-sized, but appear to be cut with a biscuit cutter or a glass. They certainly aren't drop biscuits. [link=http://www.behttp://www.roadfood.com/Forums/fb.ashx?m=554057Thu, 19 Nov 2009 11:57:59 GMTA "cathead" on a ship is a kind of steel fixture or bollard around which a chain or rope is wound to prevent slippage. It is also the drum on a winch on which a rope or cable is wound in raising or lowering a load. I was on a ship or two where thehttp://www.roadfood.com/Forums/fb.ashx?m=554045Thu, 19 Nov 2009 10:48:48 GMTI was always told that it was due to the size of the biscuit.http://www.roadfood.com/Forums/fb.ashx?m=554008Thu, 19 Nov 2009 09:00:37 GMTWe bought one. While my outside cooker does a better job, this thing was worth it. Yes, I doubt I could get a 14 lb turkey into it, it did an admiral job on an 11 lb I tried. It uses less oil so the temp doesn't come back up to 375, so it ishttp://www.roadfood.com/Forums/fb.ashx?m=553994Thu, 19 Nov 2009 08:01:50 GMTWhatever the reason I love all kinds of biscuits, no matter what their called!http://www.roadfood.com/Forums/fb.ashx?m=553942Wed, 18 Nov 2009 19:24:50 GMT