What did everyone cook today?
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Surg that all looks very nice I would like a recipe for candied cranberry’s tho that sound delicious
gus4416 honestly they were pretty easy to make. Basically a simple syrup of half cup sugar and half cup water and simmer for five minutes or so until syrupy. Then add 3 cups of cranberries and takeoff the heat. stir until covered. Put on parchment and let cool till tacky and then coat with white granulated sugar. Thinking of adding a few to an old fashion later.
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Reindeer bait. Chex, pretzels, M&Ms, mini marshmallows, and a bunch of white and milk chocolate.
Candied cranberries. Doesn’t have the sugary sparkle like the recipe I followed but they taste pretty darn good.
Surg that will be some good snacking.
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Reindeer bait. Chex, pretzels, M&Ms, mini marshmallows, and a bunch of white and milk chocolate.
Candied cranberries. Doesn’t have the sugary sparkle like the recipe I followed but they taste pretty darn good.
Surg throw some of those cranberries in an old fashioned tonight and you have a good Christmas drink
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HerbcoFood Anything with pasta has got to be good. Love those thick noodles. Are they homemade?
wdaly No they were just some higher end brand, I like to splurge on pasta from time to time. You can really tell the difference.
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gus4416 honestly they were pretty easy to make. Basically a simple syrup of half cup sugar and half cup water and simmer for five minutes or so until syrupy. Then add 3 cups of cranberries and takeoff the heat. stir until covered. Put on parchment and let cool till tacky and then coat with white granulated sugar. Thinking of adding a few to an old fashion later.
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Butter Garlic Mushroom Pasta
HerbcoFood Two of my favorites; mushrooms & garlic. Looks delicious.
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Reindeer bait. Chex, pretzels, M&Ms, mini marshmallows, and a bunch of white and milk chocolate.
Candied cranberries. Doesn’t have the sugary sparkle like the recipe I followed but they taste pretty darn good.
Surg You got me baited!
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Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
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Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
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Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
PapaSop Now that is putting on the feed bag!
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gus4416
An overload of sweets as usual. I filled up on meat. -
bocephus
Some cheesy potatoes and green bean casserole on the side. -
PapaSop I have a prime rib and doing twice baked potato casserole and asparagus tomorrow. Had traditional family Christmas Eve meal, oyster stew and grilled cheese. My parents and I are the only ones in the family that would eat oysters, oldest brother would have one just so he said he ate one.
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Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
PapaSop all looks wonderful!!
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Well… We all got together today. Parents, brothers, sons, wives and grandkids. 18lbs of meat didn’t stand a chance.
Everyone contributes. Delicious.
All the best to everyone and your family memories.
PapaSop Looks great. I imagine that everyone is sitting back and making snoring noises about now!
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My first attempt at a charcuterie. I can’t take credit for the meat.
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wdaly Very nice. That’s my idea of holiday snacking!
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Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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wdaly looks wonderful to me
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Prime rib cooked on Treager at 275 until 118, pulled and rested under foil for 30 minutes, temp came up to 126 with carryover cooking, then back on the pit on high for 10 minutes. Always remember to account for carryover cooking.
Tex_77
Looks amazing. Save a fatty piece for me.
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