[Jamestown1630]

I wish everyone a happy and peaceful Holiday Season, and a very good New Year.

-JT

[Sacajaweau]

loved those cheese spreads. Never realized they were still around....cuz Aldi has some great cheese selections.

[StandMixerBetty]

We used to get those little jars of cheese for stuffing celery...my favorite was always the pimento cheese. However this year I made it from scratch and it was a whole new world. I don't think I can go back to the jarred! Nice tip about turning them into juice glasses tho! 😀

[SkyDancer]

I added diced Polish sausage to my last ham and 15 bean soup. Talk about added flavor.

[mylife]

Happy Holidays, gonna hit El Phoenix Buffet in the AM

I just want Chorizo con Papas

Suzy wants Tamales... go figure...

[mylife]

A Crown roast is very nice, Prime rib and Yorkshire pudding.

[Yaelle]

Happy travels and happy holidays and Merry Christmas! Thanks for the monthly cooking thread! I still miss the passion on the weekly thread.

We start Chanukah tomorrow night and the family wants latkes already! So I’ll be making them tomorrow and serving with lots of applesauce.

[LS]

I know this is cooking not baking.But when McTurd died my wife baked a cake.

I made a special request. “Can you make a Mounds cake?”

She made a dark chocolate cake with vanilla buttercream coconut frosting, then put crushed up Mounds bars in the middle filling.

AWESOME. Best cake I’ve ever eaten, and she makes some doozies.

[lizma2]

Doing ostrich and frog legs for lunch. Steak for dinner.

Grew up on lamb. My Grandpops had a grilling pit in his garage. Garlic oil basted lamb non-stop. I’ve never made it cuz there was no way I could make it as well as my Grandpa.

[pugmama]

I made this for an easy dessert and everyone really liked it. It’s another posset recipe:

https://www.greatbritishchefs.com/recipes/lemon-posset-recipe-ginger-snaps-earl-grey-prunes

[pugmama]

I made this the other day and my husband just loved it and says it is better than “real” lasagna. I used a package of my frozen homemade garden tomato sauce. I also added a bit of red wine to the sauce. I still have fresh herbs, even though the weather is getting really cold here.

https://www.skinnytaste.com/spaghetti-squash-sausage-lasagna-boats/print/

[miss marmelstein]

I have discovered a new “ingredient” in my new home in my new state. It’s chicken pulley bones which are sold at a very good butcher in my neighborhood. Pulley bone refers to the wish bone and it is a cut across the breast horizontally rather than split vertically down the middle. People swear it is the most tender part of the chicken and it is used in fried chicken around here. I’m sure southerners here know about this particular cut by I was fascinated by it and plan to cook some up soon.

[V K Lee]

CHRISTMAS, has come and gone.

This year Santa placed under the tree a Ninja Foodie. You tube videos have been seen for several recipes (just several)
However searching for more. If you’ve any you feel like sharing, please do so.

Still a scaredy cat when it comes to pressure cooking but have longed for the cooker to make something like KFC fried chicken original recipe. The coating is softer, not crispy hard. I swear in the local stores here you order original or crispy: They’ll give you crispy. No distinction whatsoever

Buffalo Wings: we’ve used this to try Walmart’s Bourbon Buffalo Wings and their Chicken Wing Dings.

Another on line recipe shows a chicken pot pie, a roasted chicken, and orange chicken (Panda Express)

All contributions considered: Entree, stews and soups, pasta/rice, appetizers, desserts.

TIA