Comments for Whole Story

Comment on Homestead Creamery by Didi Younginer

Didi Younginer — Sun, 22 Nov 2009 01:56:29 +0000

at what temperature is your milk pasturized?

Comment on Make it Natural: Classic Side Dishes by screwdestiny

screwdestiny — Sat, 21 Nov 2009 20:05:30 +0000

I’m actually making a “natural” green bean casserole this year. It sounds a little different than your recipe, but I’m confident that it’ll be really good. My mom really likes green bean casserole, and my grandma used to bring it every year, but she won’t be able to be there this time. So I offered to make it, but I told her if I did it would not be with nasty canned grean beans (blech!), cream of mushroom soup, and those “french fried onions.” Instead I’ll be using fresh grean beens as well, cutting up fresh mushrooms and making the gravy, roux, whatever you want to call it for them,, and frying shallots in bread crumbs. This recipe may just make me actually like it!

Comment on Make it Natural: Classic Side Dishes by Food Makes Fun Fuel

Food Makes Fun Fuel — Sat, 21 Nov 2009 15:36:18 +0000

I’d love to see these cookies lightened

Italian Christmas Cookies
2 cups flour
1 cup white sugar
1/4 cup milk
1 egg
1 1/2 teaspoons baking powder
1/3 cup canola oil
2 teaspoons anise extract seperated
1/2 cup confectioners sugar
1 tablespoon hot milk

Preheat oven to 375 degrees. In a large bowl, mix flour, baking powder, and sugar. Make a well in the center and add in oil, milk, 1 1/2 teaspoons anise extract, and the egg. Mix everything until it becomes a sticky ball of dough. Pick off pieces and roll into 3/4 inch balls in palms of hand and press gently on a cookie sheet. Cook for 8 minutes and let cool. In a small bowl, mix 1/2 teaspoon anise extract, confectioners sugar, and hot water. One at a time, hold cookies from the sides of the base and dip the crowns into the icing.

Comment on Jaindl Farms by Claudia

Claudia — Sat, 21 Nov 2009 05:19:09 +0000

This picture illustrates crowded conditions for the birds. How humane is that? If one is going to eat meat and poultry; at least allow them to be happy for most of their lives.

Comment on New in Non-Dairy by Sydney Blake

Sydney Blake — Sat, 21 Nov 2009 05:03:42 +0000

Yes!

Comment on Koch’s Turkey Farm by Cary Store Blog, Whole Foods Market » Blog Archive » Counting Down the Days and Giving Thanks

Sat, 21 Nov 2009 00:12:11 +0000

[...] gravy, appetizers to pies, we’ve got you covered. As always, we have our fresh turkeys from Koch Farms in the Meat department and these are always a sure hit! Popular for years, many families look [...]

Comment on Make it Natural: Gluten-Free Pie Crust by Elizabeth DeHart

Elizabeth DeHart — Fri, 20 Nov 2009 23:35:32 +0000

Dairy/egg/soy free for me please?

Sweet Potato Souffle
2 cans sweet potatoes
1 stick butter, melted
1/2 c. sugar
2 eggs
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

TOPPING:
1/2 c. butter
1/2 c. chopped pecans
3/4 c. oatmeal
1/2 c. brown sugar

Combine above ingredients for souffle in mixing bowl and beat 2 minutes. Pour into greased 1 1/2 quart baking dish. Bake for 1 hour and 15 minutes. Combine topping ingredients and mix well.
Top souffle with topping and bake an additional 15 minutes.

Comment on Choosing Your Turkey by Winnie Hsia

Winnie Hsia — Fri, 20 Nov 2009 21:33:24 +0000

@Hollybygolly Frozen turkeys should be defrosted in the refrigerator for two days prior to cooking (larger turkeys may require more time).

Comment on Choosing Your Turkey by Winnie Hsia

Winnie Hsia — Fri, 20 Nov 2009 21:31:48 +0000

@Audra Ordering deadlines vary between stores. Find more info about your stores online ordering at: http://www.wholefoodsmarket.com/holidays

Comment on Choosing Your Turkey by Winnie Hsia

Winnie Hsia — Fri, 20 Nov 2009 21:30:19 +0000

@John http://www.wholefoodsmarket.com/holidays/guides/turkey.php When ordering your whole turkey, allow at least 1 pound per person, plus 1/2 pound per person for leftovers. (Remember to take into account the size of your fridge and oven!) For turkey breast, plan on 3/4 pound per person. If it is a boneless breast, allow 1/2 pound per person.