anyone where our three kids aren't with us.
what about peaches
chocolate mousse
cookies
I did some ginger snaps, oatmeal raisin, thumbprints with raspberry and blackberry jelly, pecan sandies, orange shortbread, divinity, and later today I am making cut outs if my kids feel a little better, everybody but the baby has a cold.
turkey mashed potatoes pumpkin cheesecake
Alton Brown has a lasagna made in a slow cooker with no sauce and just a little cheese check it out http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-lasagna-recipe/index.html. The video is even up on food network for full episodes.
Aebleskivers for Christmas breakfast.
All of them but this time of year I have a special place in my heart for peppermint bark and cherry divinity.
In West Palm there is a local chain called Bud's Chicken and Seafood http://www.budschicken.com/
Where in Florida are you going?
Ours is different; Thanksgiving is turkey, Christmas Eve is fish, and Christmas Day is Prime Rib .
I have three mortar and pestles and 5 or 6 cake stands.
My dad made the best turkey ever and my pies are all gone except my husbands sugar free pumpkin; all in all a good day. Although I really wish I had another slice of apple.
does anyone actually have pie leftover?
I rolled out the dough tonight. I am making two pumpkin, an apple and a sugar cream.
Ziti with a little chicken and pink sauce with a side of peas. The kids loved it.
@Erin, yep I was due today but still haven't had him yet. Thanks for the tip about freezing the pie crusts I was thinking about but haven't mustered the energy to actually accomplish it.
This year I'm having to give up control of Thanksgiving and its a little hard. I have been making Thanksgiving for years now but, this year I have been regulated to just pies and sweet potatoes. Since we will have a less than three week old baby plus our other two kids and my husband has to work the two days before I guess Thanksgiving dinner might be a bit much but, it still makes me a little sad and worries that I won't like everybody else's cooking.
broccoli rabe/ rappini
american chop suey/ goulash
These ideas are nice and all look delicious. But most won't last without refrigeration. You are better off going the cookie or cake route to use up eggs and butter and you can keep milk as long as you have enough ice; for cereal which will become an important part of your diet without power. As long as you have plastic spoons and cups you are golden. Also bread, with preservatives, is important for the tuna fish sandwiches you will eat on days 3 and 4 power outage.
My husband is working Thanksgiving and with a new baby, a 2 and 4 year old I am certain logically I should make my four pies tomorrow night. But the illogical part of me still wants them made on Thanksgiving. So I am wondering when everyone else makes their pies for Thursday ?
Tonight my parents are buying lobster for my birthday present. We don't have lobster often, I thinks this is first time in four years. Please give me some ideas on what to do with them and how to cook them. I know many of you have much more lobster experience than I have. Thanks for the help.
Has anyone read or does anyone have Tom Valenti's book : You Don't Have to Be Diabetic to Love this Cookbook ? I hae been thinking about gettingbut I am just wondering if any Eaters have checked it out. Thanks
I need help on this. What should I make for dessert on Chistmas? We are having a rib roast with mashed potatoes, gravy, yorkshire pudding, roasted asparagus and one other green veg. But, dessert is a problem, so any suggestions are welcome. I'm open to any and all suggestions; no dessert is too rich or too light. Thanks!
This year is the first that I have decided to make fudge. I have checked out lots of recipes and some call for heavy cream, some call for sweetened condensed milk or even evaporated milk. Then there is the marshmallow issue; whole marshmallows, fluff, or none at all. So how do you make your fudge? And if you are feeling generous I would love recipes. Thanks so much.
So what is everybody bringing with them to the holday parties? I've got three Christmas parties over and above the family stuff and I feel its to early to go into cookies ( Mostly because I want some to last until Christmas). Do you just do the sweet treats or is there something amazing you make that you are known for?
I need help figuring out how to cook the turkey. I keep going back and forth between a bunch of methods I haven't tried before. I need suggestions. So far, I have smoked in smoker(usually do it in a grill), barned turkey a la America's Test kitchen, spatchcocked, or traditional. I did buy a kosher turkey so I didn't have to brine but even that is up to debate. I have made Thanksgiving dinner for 7 years. So i've got the timing, the sides, and even oven placement (Thanks GatorPam) but I just want a good turkey.. Please help me overcome the bird.
I have a lot of cocoa powder. One 28 oz Ghiradelli Unsweetened Cocoa and one 8 oz Hershey's. PLEASE HELP ME!!!!!! I have made chocolate pudding 6 times in the last month. I think I am ODing. I need some new ideas. For the sake of all that is chocolaty please help me.
The other day I had my husband pick up some groceries. When, I was putting them away, to my utter shock and horror, I found... A can of Easy Cheese. I went through the seven stages of grief and now I think I am in acceptance. But, even so, make me feel better. What things do your friends or significant others eat that upset your heart; or your stomach?
Lebanese restaurants aren't rare in this city, but they aren't especially common either—a shame for New Yorkers who'd rather pig out on eggplant and yogurt than foie gras and pork belly. Lebanese cuisine is Southern Mediterranean meets Middle Eastern, and can be as conservative or as exotic as you care for. At the newly opened, surprisingly fancy Almayass in the Flatiron, both routes are open to you. Want to stick to pita, hummus, and kebabs? No problem. Curious about quail egg-topped Lebanese salumi, beet root dips, or bulgur-studded tartar? They can make that happen. More
The cuisine draws from worldly influences (Spanish, Cuban, Mediterranean), but its soul is Italian—rich, homey and beautiful in its simplicity. More
(except for Salad and Fruit/Cheese Board) On the various cooking forums I frequent, I continuously read posts from cooks griping about not having enough oven space for preparing the main course and sides, as well as other items which need... More
Every year I make a giant fuss over what is my personal olympics...Turkey Day! This year we again foray into what are you making? This allows us peek into your holiday kitchen, exchange ideas, recipes and share the holiday together.... More
cliche i know; but, chocolate