The Thanksgiving Special with ChefsLine  

Our Guest Chef was JoAnna Minneci. www.ChefsLine.com www.ChefJoAnna.com Show Topics Included: 1. What Joanna cooks for herself on a weeknight: chicken with sun-dried tomatoes, pine nuts, and cream cheese 2. From the discussion board 1. How to thicken caramel 2. From the discussion board: how to keep apple pie from sinking 3. Making turkey stock for the perfect Thanksgiving gravy 4. From chat: freezing dry biscuit mix 3. Using the right tools for Thanksgiving 1. heavy duty foil for even roasting 2. how to calibrate and use a meat thermometer 3. Chef Joanna's suggestions for a beautiful, high-domed apple pie: Pile those apples high! They will shrink and collapse when they cook.Vent the top crust to let the steam escape. ChefsLine suggests: using a pie bird makes letting the steam out even easier. 4. Jenn's Recipe of the Day Asian Pear Slaw. Chef Joanna's tip: Top with grilled chicken or pork slices. YUM! 5. Dinner in 5 Chef JoAnna's Herb-Stuffed Mushrooms 1. Clean mushrooms and remove stems. 2. Sauté onion, garlic and grated mushroom stems in olive oil. 3. Add seasoned bread crumbs and chopped fresh basil, oregano and parsley to mushroom stem-onion mixture. 4. Invert mushroom caps on baking sheet, spray with cooking spray and bake. 5. Fill caps with crumbs mixture and bake 10-25 minutes, depending on size.