Posted on 04/15/2018 1:38:21 PM PDT by Jamestown1630
I might attempt it....but only for a group that would appreciate the time and work that goes into it.
I might attempt it....but only for a group that would appreciate the time and work that goes into it.
I made this alligator cake once. The little kids appreciated it:
http://www.instructables.com/id/Alligator-Cake/
These two little barred owls in Indiana are sitting in the ‘window’ of their box tonight; may fledge tomorrow. I thought this was a great view of them in the dark:
https://www.youtube.com/watch?v=m72whjjUGKs
Pretty cute!
The only shaped cake I’ve ever done is a bunny, just cut out of 2 circular cakes. Simple, that’s my speed...
I love this pie! It’s actually really good frozen too. And served just slightly thawed
Hubby prefers his polenta with Italian sausages or a very meaty sauce. My favorite is to layer it, lasagne style. Pesto on one layer and sun dried tomatoes on the 2nd are pretty and quite flavorful. Although I ha to confess that putting diced green Chile’s and cheddar between 2 layers is actually my favorite. Don’t tell my Nonna!
Sounds deelish.
Hello everyone! Have not been doing much cooking - getting the garden all planted and other yard work. I did enjoy reading all the posts. We had a nice meal the other day - rotisserie chicken done on our charcoal weber with the rotisserie collar. And my standby greek salad. One red and one green pepper cut into strips. Then an almost equal portion of sliced thin sweet onions. Salt, pepper, granulated garlic, parmesan cheese - a good amount and a bottle of Ken’s northern Italian dressing. Shake in a covered bowl. Set in fridge for an hour at least. Add some cut up tomato and a package of the mozzarella “pearls”. We also had our last package of sweet corn from the freezer. I just cut it off the cob raw and put in a foodsaver bag. Sweet sweet sweet even several months later.I better get into the swing of cooking again as we will have a house guest for 3 weeks in July.
Warm Duck Salad
PREP Roast two duck breasts skin-side up 400 deg
to fave degree of doneness; set on counter 15 min.
ASSEMBLY Set on server: mache, endive, supremed
oranges, raspberries, toasted nuts. Toss w/ Dressing.
SERVE Top w/ fat-trimmed warm sliced duck (add just before serving).
DRESSING Ol/oil, sherry vinegar, chp shallots, orange zest.
That looks really good. Wish I wasn’t the only one who liked duck. Finally got around to doing a whole duck on the rotisserie. I’ve always wanted to. The biggest challenge was finding a whole duck. Last year we found a source. I thought it was delicious and using the rotisserie you lose a lot of the fat. Maybe if our house guest likes it...Thanks for the recipe Liz!
Mmmmm....rotisseried duck.......French chefs oughta get your recipe.
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