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Old 07-08-2010, 09:31 AM   #11
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Tamales, egg rolls, chili cheesecake, etouffee'. All time consuming, well the cheesecake really isn't but I just lost five pounds....not looking to put it back. Lasagna, for the reasons stated above, too much for 2 people. I love to cook all of these, but only when I have the time to do it and time has been rare about here lately...and the diabetic diet for DH...Speaking of which, I bought a deep fryer the week before his diagnosis, still haven't used it.
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Old 07-08-2010, 10:23 AM   #12
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Quote:
Originally Posted by Uncle Bob View Post
Cornbread dressing...Cooked at Thanksgiving and Christmas...Rarely if ever cooked at any other time....Left overs are never a problem!!
You could make Baked Chicken and Dressing, Uncle Bob. that's the only other time I make Mama's Cornbread Dressing. One of my most favorite dishes in the world.

My favorite Lasagna is the Greek version, Pastitsio. Like Lasagna, you need to be feeding an army, and imho, the weather needs to be at least cool.

This past Spring, I finally made Bourride again (after maybe 10 years). It's the "other" Provencal Fish Stew (to Bouillabaisse) and although you don't NEED a crowd, it's not something you'd just cook for two.
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Old 07-08-2010, 11:12 AM   #13
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Whole Roast Turkey - which I only make for Thanksgiving; Whole Roast Goose - which I only make for Xmas; Cassoulet - which I only make for New Year's Day (using the leftover Xmas roast goose); Whole Smoked Turkey - which I only make for Easter (when I can get a good one).
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Old 07-08-2010, 11:23 AM   #14
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Other than the obvious holiday dishes, I don't make beef stroganoff often as SO does not care for it. Fettuccine Alfredo for the same reason. Jambalaya maybe once a year. Boeuf Bourguignon because SO likes my pot roast better.

There are others that don't come to mind at the moment (probably because I don't make then very often).
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Old 07-08-2010, 12:14 PM   #15
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I hadn't cooked fish for over a year because my Dad moved in and he is horribly allergic to even the smell. We did grill a salmon the other day but ironically that is the first time since he went to the hospital (going on 2 months now). And both DH and I love fish and seafood.

I don't make the fancy pasta dishes often (lasagna, pastitsio, etc) because on top of the normal amount of work, I have to make two separate ones because DH is gluten and lactose intolerant. Actually there are a lot of things I don't make because of this.
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Old 07-08-2010, 12:58 PM   #16
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The turkey reference reminded me of something else we don't do often, a whole smoked turkey on the Big Green Egg, usually about once a year.
FYI, re lasagna, you could make as much as you like because it freezes beautifully.
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Old 07-08-2010, 07:56 PM   #17
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As a boy my dh would expect homemade ravioli and gravy for his birthday as did his brothers, plus stuffed onions, torta, and assorted goodies that his mom made. Now it's fallen to me and let me tell you it's a lot of work. At least now my girls help but still you find yourself doing a week or more worth of work but the smiles are well worth it.
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Old 07-09-2010, 11:43 AM   #18
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I have not made ravioli in decades. and that is just the reason. so much work. But lately I've been doing some of those things, and I've been thinking of stuffing ravioli with rabe, so maybe I will do that soon.
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Old 07-09-2010, 12:36 PM   #19
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Although certainly not "authentic", I find myself making homemade "ravioli" with all sorts of different fillings much more often by utilizing wonton skins from the supermarket. They come out very light & are particularly refreshing for summer meals. Again - not authentic Italian pasta, but still delicious, fun, & easy.
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Old 07-09-2010, 12:48 PM   #20
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Originally Posted by BreezyCooking View Post
Although certainly not "authentic", I find myself making homemade "ravioli" with all sorts of different fillings much more often by utilizing wonton skins from the supermarket. They come out very light & are particularly refreshing for summer meals. Again - not authentic Italian pasta, but still delicious, fun, & easy.
I do this as well. I can custom make ravioli with all kinds of fillings from all different kinds of cuisines and enjoy them without the chore of making ravioli dough.

As BC said, wonton skins make a light and delicate ravioli that can go with all kinds of sauces.
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