Some found this quite disturbing:eek: Cooking With ThotFullGuy
That needs to be a cable access program.
I’m glad too! 
Oh my, that stuffing sounds good, sans sausage…though there are some darned good veg sausages made by Field Roast…hmmm. There’s an apple and sage one that would work nicely, browned and crumbled. We do eat eggs, but I’ve never used them in stuffing, usually relying on stock and wine for moisture, keeping the texture fairly loose. Last year we used a box for a base, and I didn’t like that at all. I’m sensing I need to do some more research. I need to keep it fairly “traditional”, though maybe I’ll just make two, the other one maybe cornbread. The truffle oil and nutmeg sound wonderful, as well.
Thanks very much for the inspiration! Now I’m hungry. 
My Dad does something with bread and chestnuts for the stuffing… but I’m not sure what.
When I’m with aunts/uncles or whomever for the holidays, what I am always sure to make is Spinach Souflee - which is really just a lot of cheddar cheese and a little bit of spinach. But I like that the title is healthy sounding. And it’s delicious.
Macaroni & Cheese.
1 one pound box of elbow macaroni, boiled in salt water for 10 minutes until soft (slightly softer than al dente)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 pound shredded WHITE NY Extra Sharp Cheddar Cheese (Don’t even think of using the yellow stuff)
1 tablespoon Gulden’s Spicy Brown Mustard
Salt & Pepper
1/2 cup bread crumbs or crushed Ritz crackers
preheat oven to 350 degrees
Cook the macaroni in salted water for about 10 minutes until soft. You don’t want it too al dente because then the cheese sauce doesn’t stick. Drain well and transfer to a large casserole dish, preferably one with taller sides, bowl like is best.
Measure 2 1/2 cups of milk and let it warm up a little so it is not ice cold (this makes the sauce easier to come together) I would recommend measuring the milk once the water for the macaroni comes to a boil.
Shred the cheese for easier melting or cut into small cubes and set aside. I prefer New York Extra Sharp Cheddar Cheese, but any hard cheddar cheese will work. I have never seen yellow milk that I would drink, so I don’t ever recommend going with yellow cheese. It just isn’t natural and all that food dye can’t be good for you.
In a 2 quart sauce pan melt the butter over medium high heat and then stir in the flour. Cook for about a minute until the butter and flour mixture, which will be paste like, is a light brownish yellow color. This is fancy cooking circles is referred to as a rue. The darker you cook the butter and flour mixture, the darker your cheese sauce will be.
Turn the heat up to high and add the milk. At this point you will need to stir the milk and flour mixture with a wisk constantly so the milk doesn’t burn to the bottom of the pan. Continue cooking until the milk comes to a boil and becomes thick. This takes anywhere from 5 to 8 minutes depending on how hot your stove is and atmospheric conditions. Once the milk gets thick turn the temperature on the stove down to medium low or it will burn, I guarantee it. If it gets too thick you can always add a little more milk. For a milk sauce to thicken it is about 1 tablespoon of rue mixture to 1 cup of milk.
Add the shredded cheese slowly, stirring constantly so that the cheese gets a chance to melt into the sauce. When about half the cheese is in the sauce, add the Gulden’s mustard. Use a good heaping tablespoon, don’t be shy. If you don’t have spicy brown mustard, you could also use dijon mustard and as a last resort yucky yellow mustard. It is the best with Guldens honestly. Add the rest of the cheese and stir until melted and take the pan off the heat.
Stir in several good grinds of pepper and salt to taste. Pour the cheese sauce over the macaroni and mix so all the elbows are covered.
Sprinkle the bread crumbs on top of the casserole and place in the middle rack of the oven and bake for about 40 minutes or until it is hot and bubbly. Let rest on the top of the stove for about 15 minutes, if you can wait that long, for the cheese sauce to firm up a little.
When re-heating leftovers in the microwave, add a little bit of milk to the bowl so that the macaroni doesn’t get all dried out.
I am notably adept in the kitchen, and I’ll have more meaningful and useful things to add to this thread, but I thought that with the pending holiday, I’d share this little morsel my wife sent me earlier this week…enjoy.
(And Happy Thanksgiving, to all of us sitting here at the “Geek Kid” table!)
Thanksgiving Dinner, as Described by Preschoolers
Jazz: First Mommy cuts it, then it goes in the oven. It cooks for 20 hours. It’s hot! She puts brown soup on it. It tastes good, like tomatoes.
Julianna: Mom buys the turkey at the grocery store. It’s 5 pounds. Salt goes on top, It cooks 2 hours. We just have corn with it. I like turkey.
Fantasia: Mom and me go to the market to buy it. It’s 2 pounds. It goes in a pan in the oven for only a few minutes. Grilled cheese tastes better.
Thalia: I don’t know the name of the store Mom buys the turkey at. It’s 6 pounds. It goes in the oven for a long time. She puts barbecue sauce from McDonald’s on it.
Rabhya: Mom buys the turkey at Costco. It costs ten pennies. She puts it in the pan. An egg goes on top. It goes in the oven for seven minutes. We eat tomatoes with it and cashews.
Madelyn: Mom buys it at the grocery store. I don’t know the name of it, she buys lots of stuff there. It’s cooked already. I like ranch dressing on it. It only costs Mom five bucks.
Gabriel: She cooks it and stirs it. It goes in the oven. I like ketchup on it. I love it!
Zachary: Mom buys it at the market. She cooks it up in the oven. We don’t have a temperature in the oven, only a fan to cool it off. It only takes a few minutes.
Gregory: Mom catches the turkey outside with a net. She keeps it in the closet until it’s time to cook it. When it’s time to cook it, she puts it in the microwave. Mom doesn’t put anything on it.
Damien: Mommy doesn’t like turkey anymore, so, she doesn’t cook. We have hot dogs and ketchup. Nana cuts it.
Amaya: Mom buys it at the Big Y. It comes with salad. She washes it, puts it in a pan, then in the microwave then to the table and we eat it.
Isabella: Mom buys the turkey at the dollar store, with salad and pepperoni. She cuts it and it cooks on the stove for five minutes.
Juliette: Mom goes shopping for the turkey. She buys milk, too. Nothing goes on top. It goes in the oven. It cooks for three minutes. Then she puts sprinkles on it. It’s good.
Samuel: Mom buys the turkey at Stop & Shop. She cooks it in the park on the grill.
Leo: She cooks it. It’s really big! It cooks for a long time. She puts bread on it. She cooks French fries, too.
Laci: Mom cooks it in a frying pan. She flips it. I like it on a sandwich.
Hailey: Mom buys the turkey at Stop & Shop. It costs twenty bucks. It goes in a pan on the stove until it’s burned. I like salt on it.
Angelena: Grandma goes to the turkey store and buys it. It only cooks a little while. It goes on the grill, and goes round and round.
Jayson: She cooks the turkey at home. It’s a big turkey! It goes in the oven for a long time. I like it!
Keira: Mom buys the turkey at the turkey store. She mixes it in a pot. She puts something on it and squishes it. It goes in the oven. Mom made a cranberry pie and it went all over the place!
This is exactly the recipe my MIL passed on to me, minus the mustard. I’ll have to try it with the mustard, as it is my favorite condiment. Mmmm…guess what is for dinner tomorrow!
Care to share his brine recipe? I tried one I got off the food network at Thanksgiving and it turned out rather well, but I’m always in the market for new recipes 
I just made this for lunch today and it turned out awesome
Shrimp & Broccoli Alfredo
One pound of fresh shrimp peeled and deveined
1/2 stick of butter
EVOO
2 cups of fresh broccoli florettes
1 8 oz package of shredded Italian blend cheeses (mossarella, provolone, parmesan, romano, fontina, and asiago)
1 8 oz package of shredded parmesan
2 cups of heavy whipping cream
2 egg yolks
1 bunch of fresh parsley chopped
1/2 package of angel hair pasta
sea salt
freshly ground black pepper
Cook pasta in boiling water that has been salted, and with a couple of tbs of evoo (to keep it from sticking together) until almost done. Add the broccoli and cook another few minutes just until the pasta is done. (I prefer my broccoli to still have some crunch) Drain and set aside.
Melt 1/2 butter with 2 tbs of evoo in a skillet, add shrimp a bit of salt and pepper, and cook just until thoroughly pink (about 5 minutes) remove shrimp and set aside.
Add two tbs of flour to pan drippings stirring until incorporated. Add cream and combine. Take a bit of the warming cream mixture and temper egg yolks, then add back to pan. Add the rest of the butter, chopped parsley, cooked shrimp, all of the Italian cheese blend and half of the parmasan, and salt and freshly ground black pepper to taste.
Toss pasta and broccoli in a serving bowl with shrimp alfredo sauce and top with remaining shredded parmesan and serve.
A friend of mine sent me some Red Pepper Jelly for Christmas. I was pondering what i was going to do with it. She told me it goes really good with cheese. That got me thinking what else goes good with Cheese. Well hamburgers go good with cheese.
i made up some Hamburgers adding Salt, Pepper, Dry Mustard, Red Pepper, Crushed Red Pepper, Cumin, Curry Powder, and Tarragon (my new secret hamburger flavoring…whoops secret is out). I throw in a dash of Worcestershire sauce. I pan fried it cause i didn’t want to fire up my grill and forgot i had a Forman grill. Also didn’t want to use up the broiler for two little paddies. Also i cooked up some onions with the burgers.
I spread a generous amount of Red Pepper jelly on the bottom bun put the paddy on top. put on the onions and some shredded sharp Cheddar cheese.
Awesome…
if you can find some Red Pepper jelly i highly recommend it.
Dude, Jonathan Swift was joking. :eek:
As for things that go well with cheese, here’s a really simple & delicious little canape’/appetizer.
Take some fancy crackers, spread cream cheese on them & then top with a little bit of sun-dried tomato, preferrably packed in olive oil.
Very yummy!
My lady friend and I just ate sweet potato and black bean burritos for dinner and they were delicious with cheese.
You need:
2 sweet potatoes
1 can black beans
2-3 cloves of garlic
1/2 an onion
cumin
cayenne
soy sauce (just a bit)
tortillas
cheese
You chop the garlic and onion and saute with a bit of olive oil (we also used fresh chiles and added them right at the end) and also boil the chopped-up sweet potatoes in water with a dash of salt.
While that’s all going, mash the beans up and grate some cheese.
Then add the spices to the onions and garlic. Then add the beans to this and stir it up.
When the potatoes are done, drain them and mash them up.
Put some sweet potatoes and some beans-etc. onto a warm (we used whole wheat) tortilla and put cheese on top. Eat it. It’s good.
Spiced Chicken with Coconut Milk
4 boneless chicken thighs
Mojo criollo (Goya brand) or other preferred marinade
3 medium yellow onions
1 red bell pepper
1 green bell pepper
curry powder to taste
1 can coconut milk
(ginger and garlic to taste, fresh or dried)
salt to taste
I serve this over rice.
Poach chicken in a combination of the Goya and water. Sautee chopped onions and peppers in peanut oil (preferably) and curry powder to taste. Place poached chicken in vegetable mixture (I think this would work for tofu or pork as well if one prefers). Add can of coconut milk, and spices and salt to taste. Simmer on low 20 minutes. Serve over rice.
I have to admit, I made this one up. Mostly I was trying to figure out a way to use a can of coconut milk, and I’m very pleased with how it came out. I did however end up adding a lot of salt, but I like my food quite salty.
Buen provecho
You can put coconut milk in or on just about anything, and I’m good.
Every now and again it’s cook-from-the-glossies day, and I spend all day in the kitchen with my ipod and a few food magazines. Yesterday was a particularly successful day. Tempeh au Vin from Vegetarian Times over white rice - leeks, sweet onion, mushrooms, garlic, tempeh, tempeh bacon, carrots, red wine, thyme and bay simmered for 2 hours. Yum! Also, from Gourmet, Buttermilk Fantails. OMG. Easily the best rolls I’ve had in a while, and very straight forward to do. I can’t wait to try the other roll recipes from the same issue.
Chicken Pot Pie Casserole
The original recipe for this was chicken pot pie, but I find it a lot more convenient to just mix all the ingredients at once to make it a casserole instead.
Ingredients:
2 cups mixed vegetables
1 cup cut chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup skim milk
1 egg
Preheat oven to 400 degrees
If doing as pot pie
Mix vegetables, chicken, and soup in a pie plate or square cake pan
Mix the Bisquick, milk, and egg in a separate container
Pour Bisquick over vegetable/chicken mix
If doing as casserole
Mix all ingredients and pour into pie plate/square cake pan
Cook for 30 minutes.
If you made it as a casserole, use the knife test to determine if it’s done
That’s my kind of cookin’!
So today I made pupusas. For those unfamiliar with this delicious delicious menu item, it’s a filled tortilla common in Central America. I learned to make it from people from El Salvador.
Dough:
1 part corn flour (I use Harina PAN [I also make arepas], but Maseca and other brands are fine) 1 part lukewarm water and salt to taste.
Filling:
whatever you want. I prefer beans and cheese, but you can do meat, veggies, combinations of all sorts of things.
vegetable oil
Heat griddle (I have it on medium). Combine the ingredients for the dough and use hands to mix until combined to form a workable dough. Have the beans and cheese ready to fill the dough. coat palms of hands in oil; take a medium sized ball of dough and flatten with your hands. Holding the flattened dough in one of your hands, place the beans and cheese (or other filling) on the flattened piece of dough, but not too much; curl your fingers up with the dough as if you’re holding a baseball, which should wrap the dough around the filling. Flatten the dough (with filling) in your hand to desired thickness. Grill on a dry pan/griddle until browned on both sides. Repeat with remaining ingredients.
Buen provecho!
What??? No delivery???