After last year's great suggestions for St. Patrick's Day, I am inspired to ask for more suggestions for sides for a Christmas ham.
Generally, I serve some kind of potatoes and something green. This year I am thinking of roasted winter vegetables and/or something exciting like tofurky flambé...
Seriously, what do you serve with ham?
Has anybody tried this? My eight year old is obsessed with prosciutto and it is putting us in the poor house.
I'm thinking Santa might be able to pick one up for us in the North Pole along with some elk jerky.
We are taking my mother in law on vacation. She is picky, but the rest of us are not. So bring on the catfish and ?!?!!
The Bass Pro Fishing store has a restaurant that serves alligator, Lamberts throws bread buns, and the Bleu Olive seems to have what I would cook at home.
Any other suggestions for Branson?
I made the corned beef in the crockpot with ginger ale and the Guinness glaze with colcannon on the side. It was delicious, particularly the Guinness glaze. It was the first really good thing to come out of the crockpot in the twelve years I have owned it. So thanks a million!
In a moment of nostalgia for a real St. Patrick's day celebration (yes, I miss New York this week) I bought corned beef. What is a good way to prepare it?
I know enough not to braise it with tomatoes, but I could really use some guidance. Some cabbage and potatoes are also afoot...
After searching high and low for non-hydrogenated fresh lard at various butchers and odd shops, I found some at my local supermarket. I plan on making the Cook's Illustrated vodka pie crust using the lard in place of the vegetable shortening.
This got me thinking that perhaps I could use it to substitute for butter for somebody (aka my neighbor's son) with a dairy allergy. Do you guys think the results would be good or bad? He is used to vegan stuff.
You might be a foodie if ...
running low on shallots is a cause for concern.
In the ground turkey from my local supermarket, 80% of the calories come from fat. It looked like Farmer John's pork sausage.
Now for my question, is it wrong to be outraged that something people generally buy to be healthy is the opposite?
Generally, I don't go to my local supermarket, but it was so convenient on that particular day. I guess now I remember why not: I have label reading fatigue.
I've been buying shallots by the pound! They are great in salad dressing and just about everything else, except maybe ice cream. Anybody else share this love?
The gourmet crock pot post got me thinking about convenience. I don't make casseroles, but I think I should. My 13 x 9 pyrex often sits idle. I've made pizzoccheri in it, but that's not a healthy dish or really a casserole since the ingredients have to be boiled before they go in the oven.
I want to go on beyond things like the Duggar Tater Tot Casserole (recipe follows), into something with a lot of vegetables and garlic and a little cheese. Does such a dish exist?
DUGGAR's TATER TOT CASSEROLE
2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 2- 9"X13" pans
What was she thinking? It is like the Island of Dr. Moreau of recipes. Fresh veggies + Big Mac = Vivisection.
Big Mac Sloppy Joes
Has Food Network jumped the shark? Shouldn't Sandra Lee be making recipes like this while Ellie Krieger pushes the ground turkey?
I love chocolate, sweetened condensed milk and nuts, but NOT fudge. Am I a mutant or have I never tasted good fudge?
I want to make fluffy, white buns from scratch, but all the clone recipes for King's Hawaiian rolls have funny ingredients like lemon essence and pineapple juice. As I recall, the rolls are pretty bland. Can someone please point me to fluffy white bun recipe?
105 degrees outside and I had to bake for my millionth bake sale. I looked around the kitchen for inspiration and saw some marshmallows. Eureka! Chocolate dipped marshmallow kebabs with sprinkles. My kids went crazy. I was dazzled by my inspiration, no bake items for the bake sale.
Step out of the air conditioning and my kebabs melted instantly. Gobs of chocolate dripped everywhere. My poor kebabs look like victims of a blowtorch.
What could I dip a marshmallow in that would not melt in a warm climate while adhering sprinkles? Is there some kind of no melt chocolate armor that is not toxic? Taste is a secondary consideration.
For Father's Day, I would like to make a meatloaf with beef, pork and veal ground in the Kitchenaid. What cuts should I buy?
Having tried most the nearby strip mall food, I have moved on the park vendors, hence my question:
what kind of chili do they put on the the mangos? I bought the fruit seasoning at the supermarket, but the mango man's is better.
The corn and duros are delicious and I will post about the coconut pecan shaved ice when I try it. Duros are best with the chili/lemon topping.
No way for me, I lack the co-ordination to pull up to the microphone, read the menu and actually order. Except for In-N-Out, with but three items on the menu, I get flustered.
In spite of my "issues", I have tried a number of drive thrus here in California. The funniest is the drive thru milk place. It is kind of a milk centered mini convenience store. Someday, I would like to try a drive thru liquor store in Texas.
Now, before I become the object of ridicule, I want to point out that there is at least one drive thru in Manhattan, so geography is no excuse!
Your mission, should you choose to accept it....
Make a nutritious meal for 16. A meal that can be cooked on a regular stove in a regular kitchen. You have 2 minutes, ahem, 1 hour.
That Sandra Lee post got me thinking. With all the pre-made made stuff, has a generation or two developed a McPalate where sweet and salty rule? Do the majority not know how seasonal fruits and vegetables taste? What would have to happen to get back to basics?
I just got the 8" chef's knife and now I am a slicing fool. I slice, I dice, but wait...there's more, I can cut onions paper thin. Heck, the tomatoes cut themselves.
Seriously, am I last person on the planet to know how great a good knife can be?
LearP hasn't favorited a post yet.