Small town girl, just cooking through the week. Live with the husband (aka the test subject), and our daughter (Zima, our kitty!). Just have a serious passion for learning new recipes and perfecting old ones.
Could also add it to mozzarella in carrozza sandwiches!
Welcome :) I love putting pesto on good ciabatta or italian bread, and then topping it with parmigiano or mozzarella and melting it under the broiler. So tasty!
Mashed with a ton of butter and cream, or wasabi smashed!
You can, it just won't be as delicious as it once was. Just wrap it in a ton of saran wrap and then a ziploc bag with all of the air removed. Won't be as tasty, but if you're using it in a recipe, it won't make a huge difference. If you were just going to eat it by itself, you'd probably be able to tell.
Everyone already answered this, but I'll answer part B of the question: I love using white wine as my favorite deglazing liquid. Close second would be chicken stock :) Great pan gravies made that way!
I LOVE this. I don't care what they make it from. I will say that I always get mine with fat free milk and no whip. I think the salt and caramel is WAY better tasted this way. My friend got hers regular because she never goes to starbucks. So I tried hers thinking I'd get a sip of the extreme decadence, but I couldn't taste it as well. Definitely tasted less salty. I think the whip overpowers, and the milk just makes it a tad too rich. I am not a health freak at all, so me saying this means that I really do think it tastes better. They didn't have this last year, but had it two years ago. I almost freaked when it wasn't out last year. So glad they brought it back :)
I also love that the cook time is 5 minutes.
HAHA oh dear. Love the innuendo. That is the only plausible reason for why she would call this "late night bacon".
I am so with the Ocean Spray Cranberry Sauce! I can't help it! It just works. Little piece on top of Turkey and gravy and mashed potatoes... Come on. Other than that, from scratch. Christmas and Thanksgiving are the two holidays during the year that I refuse to skimp. But I do enjoy making things ahead of time, as much as possible :)
We were on a similar wavelength! I made Mexican Lasagna! I suppose not exactly the same, but close enough :) Mmm, i'll have to try that recipe though, and heed your warnings!!
Pilsbury crust is fine. Your best bet though, if you're in a hurry, is to get it from your favorite pizzeria. Can't give you facts on the nutrition facts though. Like @Dcarl1 said, making it is quite easy. In a pinch though, the best premade is stuff your pizzeria makes, not the grocery store (usually!!)
If you have a salad course, make sure you add some fresh apples or pears and walnuts to it for a nice autumn feel! Pork is always such a good go to for fall because you can pair it so crazy well with fruit. Can make your own (or even just buy, they have them at a lot of stores now) pumpkin or squash filled ravioli/tortellini/any filled pasta. Can also make muffins filled with pumpkin cream cheese!
Raspberry Balsamic Vinegar is now very readily available and quite cheap at most stores (for the not crazy aged anyway). It's a very good vinegar to add to your vinagriette too! I definitely agree with the hint of dijon in dressing. So good.
I love to make crab cakes on top of roasted garlic mashed potatoes, asparagus squeezed with lemon, with a balsamic drizzle. It looks fantastic and is so incredibly easy. It just looks so elegant.
@JerzeeTomato LOVE Wegmans bread. Goodness.
I am so in love with the crunchy bits of stuffing. For Thanksgiving we always have the bird stuffing and then non-bird stuffing. Some family prefers the moist, but most of us run for the crunchy topped stuffing :)
I very much enjoy it when it's good thousand island (which, I know, sounds absurd.) It's only really offered at mcdonalds' big macs around here. But I've put them on my home made burgers a few times. For the most part though, I prefer mayo, mustard and ketchup instead.
I love eggplant parm. this looks so mouthwatering!
This looks delicious!!! Fantastic idea :)
An everroast chicken sandwich. My mom just got back from New Jersey so she brought some really amazing Italian bread rolls (if you live near an Italian deli in jersey, you know what I mean!). Just had pickles, mayo, garlic hummus and green onion on it. Was delicious though :)
I should rephrase. I like runny yolk in sunny side up eggs. But in omelets or scrambled etc, it has to be fully cooked. See. Even more bizarre.
lol best thread ever.
I dare say my mom uses way more ingredients in her meatloaf than this recipe calls for!
The host of Meat and Potatoes is straight up awful. At the very least, Food Feuds has Michael Symon who you can watch even if you don't care for the show. But M&P was just unwatchable for me. In most food shows, we all know the host already knows mostly about the food, so he knows what questions to ask to inform the viewer. But this dude can't even ask the questions without pretending to not know the answer. It's just hard to watch. Plus, the dude's a tool. Can't stand it.
I'm the same way with fat! Just the feel in my mouth makes me sick. And the ONLY way I can eat chicken skin is if it is so crispy that you can't take a bite with the skin even becoming remotely detatched. That's why I basically only buy boneless skinless unless I'm planning on roasting the bird. Even then, I peel it off. Fried chicken, I peel it off unless it's like I said. The only exception is wings - that would be quite a messy endeavor haha. I fully know how ridiculous this is, too.