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Author Topic: Holiday Recipe Exchange  (Read 18281 times)
Aisling
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« Reply #15: November 19, 2007, 11:39:30 am »

HA!  upon thought, that was an utter DUH maneuver.  Well whaddayaknow.  We may end up trying the brine, take two this year.

 Cheesy  I think we all have those moments!  A brilliant yet culinarily impaired friend of mine decided to make a holiday meal for his friends a few years back. The directions for the ham he was preparing read "stud ham with cloves."  My dear friend studded the ham with cloves alright... cloves of garlic!   Cheesy
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« Reply #16: November 19, 2007, 12:33:00 pm »

'Tis the season for me to be in the kitchen and I'm getting tired of making the same four side dishes every year.  The ubiquitous green bean casserole is just plain getting on my nerves.  Undecided

Would anyone be interested in exchanging favorite recipe ideas for holiday meals (or for that matter, any meal this time of year)?

What four dishes do you usually put out?

It’s usually just the parents, my brother, and I at the dinner table during holidays and we have our usual favorites.

Our potatoes and corn dishes are probably nothing special, so I’ll skip those. However, I prefer to sauté my green beans with olive oil rather than cook with water and some bacon like I see everyone else do. I add a small bit of butter to the hot oil before adding the beans and then a pinch of salt just before removing from the pan. We also have broccoli and cheese sauce, which I’m sure everyone knows how to make. It’s probably the unhealthiest vegetable dish you’ll ever eat but it sure is good.
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Aisling
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harvestmoon13


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« Reply #17: November 19, 2007, 01:38:47 pm »

What four dishes do you usually put out?

Usually it's mashed or rosemary potatoes, a corn casserole, homemade pan stuffing, and the green bean casserole.  Along with the "extras" like gravy, cranberry nut "salad" (it's set in jello, so it's more dessert than salad), veggie tray, deviled eggs, rolls, desserts, etc.  That's the usual menu when the whole family is over  If it's just my household, we have a tendency to order Chinese take-out and skip the work.   Wink
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Starglade
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« Reply #18: November 19, 2007, 08:16:22 pm »


I had a friend in college who invited me and my then-fiance (now ex-husband) to dinner. He warned us he thought the BBQ sauce had a little too much garlic in it. "It said three cloves, but MAN that's a lot."

He didn't know you broke up the heads into cloves...

I ended up giving him a set of recipe cards. The first one said, "To boil water..." :-)
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Aisling
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harvestmoon13


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« Reply #19: November 19, 2007, 08:26:45 pm »

He didn't know you broke up the heads into cloves...

 Cheesy  That wasn't BBQ sauce he made; it was a vampire repellent!
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Starglade
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« Reply #20: November 19, 2007, 08:47:36 pm »

Cheesy  That wasn't BBQ sauce he made; it was a vampire repellent!

It was inedible. That's what it was.
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The source of all misery in the world lies in thinking of oneself. The source of all happiness lies in thinking of others. -- Shantideva

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Celtee
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« Reply #21: November 19, 2007, 11:15:29 pm »

It was inedible. That's what it was.

Just the thought of it makes me want to gag!  Shocked >.<
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ErickaJo
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« Reply #22: November 20, 2007, 01:57:46 pm »

I had a friend in college who invited me and my then-fiance (now ex-husband) to dinner. He warned us he thought the BBQ sauce had a little too much garlic in it. "It said three cloves, but MAN that's a lot."

He didn't know you broke up the heads into cloves...

I ended up giving him a set of recipe cards. The first one said, "To boil water..." :-)


Oh man, and I love garlic!  I would have upped it from three cloves, but I might have paled at 8.
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ErickaJo
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« Reply #23: November 20, 2007, 05:00:20 pm »

Oh man, and I love garlic!  I would have upped it from three cloves, but I might have paled at 8.

The funniest thing now, to me, is how *much* garlic I use. There's a recipe for roast chicken with 40 cloves of garlic--and I've had it, and it's *delicious*. Seriously. But that day, in his apartment? GAH. And he didn't peel the heads, either, so all that papery skin was in there... ::SHUDDER::
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nigel
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« Reply #24: November 20, 2007, 05:22:00 pm »


I don't know I love garlic, but three heads in a sauce...that was designed for only three cloves? (Ok so we up it by 1 or 2 cloves) That would be overpowering, the 40 clove chicken is designed to complement the garlic flavors
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Celtee
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« Reply #25: November 21, 2007, 12:08:45 am »

The funniest thing now, to me, is how *much* garlic I use. There's a recipe for roast chicken with 40 cloves of garlic--and I've had it, and it's *delicious*. Seriously. But that day, in his apartment? GAH. And he didn't peel the heads, either, so all that papery skin was in there... ::SHUDDER::

I like garlic and have been known to use "too much" for around here (as in more than one grain of garlic powder or one tiny nip of a fresh clove) but I can't imagine not peeling it first. Bleargh.

I guess that's why I cannot understand the concept behind whole roasted garlic.
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"It's only forever
Not long at all"
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"Time may change me
But I can't trace time
I said that time may change me
But I can't trace time"
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"Why do you have to be a nonconformist like everybody else?"
~~James Thurber
Starglade
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« Reply #26: November 21, 2007, 08:05:36 am »

I guess that's why I cannot understand the concept behind whole roasted garlic.

Aaah, but that's ambrosia of another kind! Once it's roasted and lovely and caramelized, you take a clove from the head and pinch the papery covering so the delicious innards squeeze out onto, let's say, some toasted Italian bread, and then spread it like butter.

MMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmm.

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The source of all misery in the world lies in thinking of oneself. The source of all happiness lies in thinking of others. -- Shantideva

My public transcript is available for viewing.
http://www.brainbench.com/transcript.jsp?pid=7189853
nigel
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« Reply #27: November 21, 2007, 04:31:24 pm »

I guess that's why I cannot understand the concept behind whole roasted garlic.

Like starglade said, the peel is just part of the delivery mechanism. The good stuff you eat is inside of it...and quite a wonderful thing as well.
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Aisling
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harvestmoon13


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« Reply #28: November 21, 2007, 04:54:51 pm »

Like starglade said, the peel is just part of the delivery mechanism. The good stuff you eat is inside of it...and quite a wonderful thing as well.

All this garlic talk has me thinking... does anyone have a good, made from scratch, tried and true aoili recipe? It's one of those things that when it's good, it's very good, but when it's bad, it's... well, garlic and salad dressing.   Tongue
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Celtee
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« Reply #29: November 21, 2007, 05:35:22 pm »

Aaah, but that's ambrosia of another kind! Once it's roasted and lovely and caramelized, you take a clove from the head and pinch the papery covering so the delicious innards squeeze out onto, let's say, some toasted Italian bread, and then spread it like butter.

MMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmm.

It's not "garlicky" like a clove of raw garlic is?
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"It's only forever
Not long at all"
~~Jareth

"Time may change me
But I can't trace time
I said that time may change me
But I can't trace time"
Changes
~~ David Bowie

"Why do you have to be a nonconformist like everybody else?"
~~James Thurber

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