I'd like to have a (mild) Maryland Stuffed Ham about a 10 pounder, can anyone help me? I find alot of recipes but not MILD! TIA.
Thanksgiving & Christmas Dinner
- Thread starter LJ1999
- Start date
You are most welcome! I make the roast for Christmas and it's always appreciated. @vraiblonde will concur that its delicious!
For Thanksgiving, I've made this for decades and it's always requested. I also add a small can of chopped water chestnuts for some extra crunch.
www.sunset.com/recipe/artichoke-parmesan-sourdough
Sneakers
Just sneakin' around....
I've done this, and it's not bad, but doesn't hold a candle to real stuffed dressing.
Haven't tried it myself, but I read one recipe somewhere that soaked the bread cubes in milk, squeeze out the excess, then add the chicken broth and bake in a glass dish, covered.
Great app...
Cranberry Salsa
Preparation Time 15m
Cook Time 00m
Total Time 15m
Yield 6 servings
Ingredients
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt
Directions
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
URL
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www.allrecipes.com
-----Shared with Cookmate-----
Cranberry Salsa
Preparation Time 15m
Cook Time 00m
Total Time 15m
Yield 6 servings
Ingredients
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt
Directions
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
URL
Cranberry Salsa
This easy cranberry salsa comes together in minutes in your food processor for a tangy, sweet condiment with a jalapeño kick that's great at any gathering.
-----Shared with Cookmate-----
Blister
Well-Known Member
That's probably safer as far as keeping it from spoiling. Last year's fresh turkey was so good we bragged about it over there, so I got volunteered to bring the turkey this year. Also, that way I can keep the carcass at home for soup.
luvmygdaughters
Well-Known Member
These all sound delicious and yes, I get the Bourbon pattern!a couple times I've done a bourbon apple pie, a Kentucky bourbon bundt cake, a browned butter bourbon pecan pie (notice a theme), a chocolate pecan pie, oatmeal-maple whoopie pies, amaretto-chocolate tart, apple crisp, carrot cake, german chocolate cake... I try not to make the same thing every year I guess
for Christmas a few years back I found this Chocolate Spice Cake with spice buttercreamIt was like a chai tea latte meets rich chocolate cake...and now I think I'll have to remake that this year, holy cow it was to die for.
Thanks for the ideas!!Does anyone have a recipe for that broccoli casserole w/ritz cracker topping. I've made it in the past and I could have sworn that it called for both cream cheese and sour cream but I'm not finding that particular recipe. I don't like cream of anything soup in it and I can't stand mayonnaise, seemed to me it was both the sour cream and cream cheese that made it taste so good. Googled every ingredient I could remember, doesn't seem to be on the internet anymore, unless I'm wrong about the sour cream and cream cheese.
Sneakers
Just sneakin' around....
@Grumpy
Making chicken for dinner, figerred I'd try this. Used pre-made coarse flavored bread crumbs, added milk until I got to the right thickness, salt and Bell's seasoning. In the oven now. Used the Bell's in lieu of chicken broth 'cause I didn't have any. Probably could have used some Better than Bullion.
Sneakers
Just sneakin' around....
Surprisingly, not bad at all for a first attempt. Moist like in-bird, actually used too much milk, and even less if you use some broth. A touch too much Bells, and totally forgot the diced onion and celery. Would probably work better with bread cubes instead of crumbs.
I usually put this in a deep casserole dish, so most is super moist and some is crispy. I often use bags of Pepperidge Farms crumbs and cubes that are already seasoned, so leave the sage out. Sauteeing the onion and celery in butter or margarine instead of the sausage grease also ups the moisture.
Grumpy
Well-Known Member
Why leave the eggs out?
Sneakers
Just sneakin' around....
Reminds me of my Grandma's stuffing story. She made a sausage stuffing every year, and fewer and fewer people would eat it because it gave everyone the trots. Turns out she never browned the sausage, just threw it in the stuffing.
Makes it rise and get puffy, like a souffle. We like it thick and dense.
Grumpy
Well-Known Member
Never noticed that happening, live and learn...thx
I have made this several times and it's always a hit.
Creamy Scalloped Potatoes with Thyme
This is the tried and true recipe that graces the table at every one of our family gatherings. Find out why creamy scalloped potatoes with thyme is a must!
www.garlicandzest.com
I left mine in the “what’s for dinner” thread.