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Cook the Book: 'The Bacon Cookbook'
Bacon glazed with a brushing of maple syrup and sprinkled with black pepper, cayenne, garlic powder and cinnamon. It's sweet, spicy, smoky wonderfulness.
Can You Serve Latkes With Prosciutto for Hanukkah?
Well, I've seen lobster at Bar Mitzvahs before...
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Recent Comments | Response to Comments
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
Ham on a potato roll with white american cheese (not the kind in plastic) and spicy bread and butter pickle slices, with potato chips on the side.
Cook the Book: 'The Bacon Cookbook'
Bacon glazed with a brushing of maple syrup and sprinkled with black pepper, cayenne, garlic powder and cinnamon. It's sweet, spicy, smoky wonderfulness.
Can You Serve Latkes With Prosciutto for Hanukkah?
Well, I've seen lobster at Bar Mitzvahs before...
The Takeout Conundrum
Where I live you can recycle those containers.
Store-Bought Stuffing Mix Showdown
Smoked eel? For real? On Thanksgiving? Are you sure about that? I think I'd be a little out of sorts if my mother made us a nice big batch of Eel Stuffing on Thanksgiving. The other suggestions sounds good though.
Pioneer Woman's Sweet Potatoes
I make this recipe every year and my family would hurt me if I didn't. It was originally published in Jill Conner Browne's "God Save the Sweet Potato Queens" on page 217. She says that she sometimes adds coconut to the topping as well.
Pioneer Woman's Sweet Potatoes
I made this last year and people were practically swooning over how delicious it was! They're reminding me that they want it again this year, and they probably won't let me in if I don't make it. This is one of THE best sweet potato dishes I have ever had!
Pioneer Woman's Sweet Potatoes
these sound amazing! i've never cooked with sweet potatoes before, so this dish will definitely be on my table this thanksgiving
Store-Bought Stuffing Mix Showdown
to turn a store bought stuffing into gourmet (best with pepperidge farms)
saute some sausage pieces till brown
add onion till soft or light brown
then add celery and thyme
add butter if necessary
add to store-bought mix as directed on the package.
use home-made turkey stock for best results.
if you prefer bacon to sausage that's fine.
you can also add walnuts and/or raisins.
happy thanksgiving.
Pioneer Woman's Sweet Potatoes
wahhhhhhhhhh im making these vegan, they'll be delicious! mmm agave nectar ftw!
Pioneer Woman's Sweet Potatoes
This looks really good. I think i'll make mine with a little orange juice (as someone else commented) and add some freshly ground cardamom.
Pioneer Woman's Sweet Potatoes
Mmmmm....I'm definitely trying this recipe this year. Maybe even my one kid who doesn't eat sweet potatoes will eat this.
Store-Bought Stuffing Mix Showdown
My stuffing changes from time to time, but at Thanksgiving family demands particular one. It involves Pepperridge farm or similar dried bread crumbs, saute'd celery, onion, carrot and lot and lots of mushrooms, finely chopped. Some sage sausage, finely chopped apple and additional sage or poultry seasoning. A couple of eggs and turkey broth to moisten. Do not over moisten or over mix. Then cover and bake. (Or refrigerate until tomorrow- Thanksgiving). Remove foil in the last few minutes so the top gets light golden.
As my mom says-- Oh my. This is amazing. (Which means she likes mine even more than her signature and also very delicious stuffing.)
Store-Bought Stuffing Mix Showdown
As I contemplated the beginning process for my stuffing, which included choosing between cubed or regular Pepperidge Farm seasonsed stuffing, my husband told me how his grandmother made hers fresh, and walked me through the process and down memory lane. While I'm sure it was delicious and the memory is precious, my mother used Pepperidge Farm and I loved it. She made two versions, one with mushrooms, which you should definitely add to your list, and the other with the turkey giblets, which you should also add to your list. She would cook the neck, liver, heart, etc. and before cutting it up, let us have a taste. Amazing how much flavor they added, and how great they tasted considering.
Next year I plan to make two stuffing dishes, one from homemade stuffing, the other Pepperidge Farm. I personally doubt my family will be able to tell the difference, and if they can, I wonder which one they will prefer without knowing which is which.
Store-Bought Stuffing Mix Showdown
I just want to say that I LOVE Stovetop!
I add celery and sage sausage every time I make it for Thanksgiving.. I also have been known to add to that apples, raisins and occasionally onions for my hubby!
It is as good as any homemade stuffing.. I tried this because of an article I read in a newspaper over 10 years ago called "make it or fake it" the "fake it" recipes sounded a lot easier for a "challenged" cook like me!
Happy Turkey Day!
Pioneer Woman's Sweet Potatoes
To paraphrase Popeye, "I yam what I yam!" This sounds like a great dessert.
Store-Bought Stuffing Mix Showdown
That crinkly plastic bag of Arnold stuffing MEANS T-day to me. Mom didn't dig on cookbooks or cooking so much... the purchase of anything like this marked a special occasion, along with that little bottle of "Gravy Master." On a related note, Mom loved the stuffing at Boston Chicken (which came into existence some time after moved out), and would remark at how she wished she could do something like that at home.
Store-Bought Stuffing Mix Showdown
The only store-bought stuffing I use is Stovetop Herbal Stuffing Mix and I add minced fresh Italian parsley. But I mostly use it on top of chicken casserole, not inside a turkey, and I let it bake until that topping is crunchy -yum!
Pioneer Woman's Sweet Potatoes
Yes, I second the query - could this be made a day ahead? It would sure make life easier for me. And I intend to serve it as dessert, since I'm not overfond of very sweet things with the main course. A pie crust . . . bourbon . . . ginger snaps . . . so much to consider!
Store-Bought Stuffing Mix Showdown
Substituting apple juice or cider for the water or chicken stock gives the stuffing an interesting, tangy flavor. It goes well with raisin, walnut and sausage add-ins also.
Store-Bought Stuffing Mix Showdown
Not picky with stuffing in box, I have 1000 of yrs experience doctoring this sort food item. I always use stock, eggs, and half and half. I will eat it with almost anything in it except the gizzards and what such, and eel? No, oysters yes. But everything else that is mentioned above bring it on. I could eat stuffing everyday of the year and never get tired of it. That is one of my most fav foods ever. There is so much that can be done with it, Soup is something I must have everyday all year around, it is a must with me, I think that i am going to have to add stuffing to accompany the soup I even have put some stuffing into chicken soup as a flavor yum. Nope having it just for the holidays just won't cut it with me anymore.
Store-Bought Stuffing Mix Showdown
I always use the blue bag of pepperidge farm sauteed celery and onion, ground up hillshire farm polish sausage some poultry seasoning and some warm chicken stock. It always tastes so good.
Store-Bought Stuffing Mix Showdown
The only stuffing mix I buy now is the bag of Martin's Potato Bread cubes. I chop and saute everything else I add to it. I've found some bagged stuffings to be too salty. I used to buy Pepperidge Farm plain stuffing mix but loooooove those little potato bread cubes!
Store-Bought Stuffing Mix Showdown
I always loved smelling the stuffing being made...the sage and celery, etc.
But! No fish in my stuffing!
Store-Bought Stuffing Mix Showdown
My mom has always started with Mrs. Cubbisons and then added mirepoix, black olives, italian sausage and the turkey gizzard type stuff to it. I don't know what else she adds but it is fantastic. Not too bready and definitely not gummy.
I have had dressing other ways, some with cornbread, also an oyster version and an apple type one and I always come back to my mom's.
Store-Bought Stuffing Mix Showdown
@Julie, that is pretty much how we do it in my family, except for the apples. It is always consistantly good and traditional. With all the other baking and cooking it just feels like a waste of time to toast bread.
Pioneer Woman's Sweet Potatoes
can this be made the day before thanksgiving and still be just as yummy? thanks :-)
The Takeout Conundrum
I think the takeout companies need to look to more traditional forms of packaging from the far east. The use of sustainable local products such as bamboo leaves and stalks as well as banana leaves. These are perfectly functional for holding a huge range of food types and are entirely biodegadeable. Also in terms of urban composting, im fairly sure that i've seen window box composters on the internet before, the compost from which can then be used to help grow window box herbs to improve your cooking, its a win win situation.
Pioneer Woman's Sweet Potatoes
I love these...my mother made this exact recipe when I was growing up, and now I do it every year for Thanksgiving...I just melt the butter for the topping though...so yummy!!!
Cook the Book: 'The Bacon Cookbook'
Thank you for participating and congratulations to our winners:
Natalie
Josh Baugher
kitchengeeking
Lakupo
crafty
Cook the Book: 'The Bacon Cookbook'
Bacon egg and cheese on a roll
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About Wide Lawns
Website: http://www.widelawns.blogspot.com
Location: South Florida
About: I am a former professional cook and when I'm not cooking and eating I write a blog about my life called Wide Lawns and Narrow Minds, and sometimes I even write about food if it's funny.
Favorite foods: dark chocolate, lobster, butter, brie, pink lady apples, sweet red pepper jelly, potato chips, custard, collard greens and sweet potato pie.
Last bite on earth: Dark Chocolate Mousse, or Lobster in butter, or brie in puff pastry, or a fresh peach. No it should be a casserole with cream of mushroom soup and velveeta, so then I will want to die and not miss life on earth.
Ham on a potato roll with white american cheese (not the kind in plastic) and spicy bread and butter pickle slices, with potato chips on the side.