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12 is a nice size group for dinner. I have done a lot of dinner parties for 12-14. That is a comfortable number for me. At home this is. My dining room table only seats 8 comfortably so I have to swap tables out to do a larger group or use the back yard and two tables. We can do this in CA year round, which is a bonus, as if living in CA were not enough of a bonus on its own. Eventually I will make it to a brunch for sure. Turkey leftovers..hmmm..as Corkey says "what leftovers?" :| No seriously, I eat turkey sandwiches on oatmeal bread pretty regularly so leftovers usually become sandwich or soup. In the last year I have gotten into making simple stocks and loading up a soup with green leafy vegetables such as swiss chard, spinach, bok choy, collards, kale, napa cabbage. It all depends on my mood and what is good at the market. I will spin the soup in a flavor direction with lots of garlic, ginger, soy and a little rice vinegar or something like tomato, onion, cilantro, jalepeno, or tomato, more garlic, and a good romano cheese, again depending on my mood. A good turkey or chicken stock can be turned into many different kinds of soup. Your enchilada idea is a good one though. |
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What is Nantucket pie? And reverse caramel apples? I am totally intrigued by that idea. Whatever it is. Caramel and apples together in any formation works for me. I love this thread. I am learning so much. |
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I love a good turkey sandwhich..i will stack mine with turkey,cranberry,cream cheese, stuffing and wow that a sandwhich and nummy... |
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that sounds really good
I miss having eggs :( |
Sun,
I do not see said pic posted lol I went and looked cause it sounds yummy |
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http://www.foodnetwork.com/recipes/k...ipe/index.html I've never made the reverse caramel apples...but they look SO good that I am gonna give them a try. You take some granny smith apples, slice in half, core them and hollow them out a bit, then pour in melted caramel. Refrigerate until the caramel sets and then slice. Mmmmmmmmm! |
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The caramel apple idea is a good one. I am missing going up to our local apple region this fall. It is always a fun trip and I usually bring back apple pie, apple dumplings, caramel apples..fresh apples..can you tell that I like apples? |
I probably won't have time this thanksgiving but I really really want to make this
Praline-Pumpkin Cake http://m.bettycrocker.com/recipes/pr...f-cd1e51b7bf95 |
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I will. I'm not eating a lot of grains these days so I'm going to make it a mission to learn how to bake well and treat myself
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I made mah first big pot o'Soup of the season last night. Fresh broccoli n cheddar...non-milk base. Garnished with diced romas, italian cheezes and sprinkles of broccoli crowns. :linecook: It was awesome. I usually take pics of mah food, because that's what mah life has come to...LOL, but it's in the Amazoniacs phone so I gotta get a forward. :coffee: The bread we had ~ was Screaming with goodness Traders Joe's Circle of Rolls http://foods.dailyburn.com.s3.amazon...arge_thumb.png I'm making a Chowder next week. Tonight we are having that giant stalk of Brussels Sprouts. :chef2: And a couple of steaks that mah sister gave us. :bbq: :daywalker: |
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oh dang soup sounds good today. I have a big ass bag of baking potatoes for thanksgiving. I think I need to snag a few of those and some cheese and .... hmmmm some potato soup or something. I wish I had some bacon.
I grew a tons of sweet potatoes and butternut squash. I'm cooking a sweet potato now. I love to put cinnamon on them. |
I'm on my way over Day!
:byebye: What kind of chowder are you making? |
Any suggestions on veggie casseroles? I get tired of chicken I'm gonna start clucking in a minute.
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Bacon..I still have to plan a bacon dinner party. This is something special for a friend who is a bacon freak. I played around with a BLT soup idea: Tomato, Escarole, garlic and bacon. Veg base. It was good. Still working on the details of the whole dinner menu. The only special request was a bacon vodka martini. Sweet potatoes I could eat every day. One of the things that I make for the kids in my family are hand cut sweet potato fries. Just peel, cut and bake. Nothing to it. Then I make a dipping sauce, usually maple. Sometimes coconut. Easy. The kids love it. |
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Yer still in the AZ! It's gonna be a shredded chicken, baby corn, red taterz, water chestnut, celery, mushroom and bamboo shoot chowder...still to be named. I had a vision of an Asian chowder, so I am gonna make one up. :koolaid: When will U be back? :| :daywalker: |
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I like to take an assortment of vegetables and toss them with olive oil and sea salt then roast them in a 325 oven for an hour. Usually i will cut up a few different root vegetables, brussel sprouts, whatever seems like a good idea at the time. A veggie casserole that I mad long ago was just cut up fresh, broccoli, spinach, zucchini, red pepper, carrots, onion, plum tomato (you can add anything) mixed with light sour cream, shredded extra sharp cheddar and shredded monterey jack. Roughly 3 cups of veg, one cup of sour cream and 2 cups of cheese. I think I added a little milk, salt, pepper and Tabasco. Pour this into a casserole dish and top with fresh bread crumbs. Bake for 45 mins on 325. |
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Oh yummo ... thanks Sun ... I see a trip to the produce stand is in order... I'm happy now !:hangloose: |
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We should talk about this sometime. |
I enjoy apple pie anytime! I prefer the one with a crumb topping or a caramel drizzle over it. mmm. mmm. I also like pumpkin pie during these fall holidays. Ice cream over a warm pie slice is great too! Have to have a nice cup of hot chocolate or dark roast coffee with it!
Is it a pie or is it a cake or all in it's own category? Cheesecake I like strawberry or plain ol'. Maybe we'll see some more recipes up here for pies. Here is one for pumpkin croissants we tried a few weeks ago. Instead of cutting all the crescent rolls in half, we made some whole ones and prefer that. Also I would prefer more pumpkin and less of the cream cheese. We also used cinnamon instead of p. pie spice to roll them in with the sugar. For 32 mini croissants use 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. 1/2 block of cream cheese 1 cup of canned pumpkin 1 - 2 T pumpkin pie spice 3 - 4 T sugar (granulated or powdered) Beat together until fluffy and creamy. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375* for 15-18 minutes. https://sphotos-a.xx.fbcdn.net/hphot...28942044_n.jpg |
Great post ruff..thank you for the recipe. That looks like something that would be fun to make with kids.
I agree it would be great to see some pie recipes posted in here. Where are all the bakers? |
So as I posted before about honey and I making steak/shrimp -- we changed our plans to make our little tday a real tday. I'm so excited to be cooking in the kitchen with her -- we have so much fun. (Music in the back ground and dancing too!)
I am going to make butternut squash soup for my folks for Wednesday-- Favourite pies: Pumpkin Pecan Peach Coconut Custard |
you mentioned maki rolls and nori in another thread. Lets talk about that. Nori is great for you and so many recipes. How do you make your sushi rice?
anyone know how to make good hon dashi with msg? |
Ohhh ahk reminded me I do love peach pie. goodness peaches are my favorite food.
My mom used to make pie squares when we were young. I call it portable pie. As a busy mom, in the summer she when she could not take the time and heat of the oven to make a full grown pie she made pie squares. essentially a thin pie on a cookie sheet (raised edges). Bottom crust rolled, single layer of fruit (apple or peach) and another crust. Using her pizza cutter to cut up pie squares. You get the picture. Heaven in a square. Gone in a flash. On of my current favorite pies is sour cream lemon. This recipe is delightful. http://www.tasteofhome.com/Recipes/Sour-Cream-Lemon-Pie I'll be baking my brave gy a pecan pie... no corn syrup... this recipe is a winner... http://allrecipes.com/recipe/pecan-pie-v/ |
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What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error. I love Nori and eat the strips as a snack. I also add it to soups. Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG? |
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I do my rice until it is clear, 7+x..... |
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Cooking together can be so much fun. Especially when you both can cook! Feel free to post a Butternut Squash soup recipe. We are off to a good start with recipes for the holidays, keep them coming in everyone! |
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Spritzer, thank you for the pecan pie recipe! I'm looking forward to trying it out. |
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Sorry wrong state. They are Pinto Beans from NM. Not easy to find but they can me mail ordered. |
Wrong they are wholesalers. Ok now I see why they are hard to come by
No mail order directly from the tribe. My mistake. |
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Any particular brands that you like? I know that we use a lot of Cal Rose in CA. |
Maybe Navajo Pride is a trade name rather than a variety name? I didn't find them in the catalog, anyhow, and they have 79 varieties of spefically southwestern Native American common beans.
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We'll save that for another time though. I'm excited for all the pies and your homemade whipped cream! Yum!! |
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