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Recipes - Main & Side Dishes
CellarDweller:
--- Quote from: serious crayons on January 02, 2024, 05:12:24 pm ---I don't know if I'm sensitive to it but instant m&c is gross. I think I liked it as a kid, though.
--- End quote ---
same here. If I want m&c, I will make it from scratch.
with so many good cheeses out there, why eat a powdered one?
serious crayons:
--- Quote from: CellarDweller on January 03, 2024, 07:07:12 pm ---
same here. If I want m&c, I will make it from scratch.
with so many good cheeses out there, why eat a powdered one?
--- End quote ---
Right. And it's not super difficult!
Jeff Wrangler:
--- Quote from: Front-Ranger on January 01, 2024, 07:23:06 pm ---True, and the recipe Chuck posted shows off some of the questionable features of British cooking, including the baking of pasta (Why?)
--- End quote ---
I've never made it myself, but doesn't lasagna go in the oven?
--- Quote ---and the addition of a breadcrumb topping (again, why?).
--- End quote ---
Again I've never made it, but doesn't something au gratin have a breadcrumb topping?
Jeff Wrangler:
Anyway, anybody got any new recipes they're trying for Thanksgiving?
Front-Ranger:
I'm trying out a new cornbread stuffing recipe. It begins with making a batch of cornbread, which I made last weekend. Friends and I ate half of it though so I'm making another batch this morning. Here's the recipe:
https://cafedelites.com/easy-buttermilk-cornbread/
You don't have to have buttermilk. You can add a tablespoon of distilled vinegar to a cup of milk, let stand 15 minutes and voila, you have buttermilk. Edited to add: make sure the milk is at room temperature.
Another tip: melt the butter in the pan in the oven and voila, you have a warm, buttered pan to cook the cornbread in. The cornbread will have a nice crispy outside and a creamy inside that way. Edited to add: If your milk is not room temperature to start, the melted butter may solidify again and you'll have to remelt it and wait for it to cool before you add it to the eggs. :P
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