Recent content by Justabite

Tonight will be homemade sourdough/ whole wheat bread and cabbage rolls. If really energetic, there might be room for some homemade pierogi's too. Yumm!

I'm Canadian so there is plenty of leftovers: Turkey/stuffing/gravy/vegetables/salads/rolls/pumpkin pie/praline cheesecake. Way too much leftovers. Need to learn to size down next year.:rolleyes:

I'd be doing a breakfast Strata. Throw it together the night before, pop it in the oven and just reheat. My company always loves these and it leaves me free to enjoy them at breakfast time. Here's the base: Basic Strata Base 12 slices bread, cubed 1 pound cheddar cheese, shredded (or half...

I've never made a clafouti before, but this sounds like something we'd love. My neighbour just dropped off a box of apples, so it's on the menu this week. Thanks for sharing the recipe.:rolleyes:

Last night I made up 10 pints of the roasted tomato sauce. I roasted all the veggies and herbs in the oven and then put them through a food mill. Oh my goodness, what an incredible flavour! Thank you, thank you for the hints from this site. I'll make all my spagetti sauce this way from now...

Once the cabbage is pounded, it makes its own juice. I don't add any other spices whatsoever, but a friend of mine likes to add a touch of caraway to hers. You can also make sauerkraut in a jar too.

Just wondering if any of you out there make your own kraut? I just made a five gallon crock for the winter. The way I make it is cut cabbage, pound it out and add salt to taste. Put a weight on top of the juice and let ferment for 14 days in a warm spot. Any other kraut makers out there...

It doesn't completely dry the leaves, but it turns them black and they are still somewhat pliable and full of that wonderful taste.

Gazpacho---oxtail

All these ideas sound great and thank you. I just found out today that the recipe I'm looking for is called Ja Doo Chicken Wings. Inspire anyone else?

When making my french toast I always add a teaspoon so or more of orange juice concentrate and cinnamon to the eggs and milk. Yummy!

I hope this is where I should post it. If not, excuse the newbie, but this recipe has made me famous with friends and even the baker next door. After I post it, I'd like your favourite bread recipe. My Favourite Hearth Loaf Step One for the sponge: 1 cup bread flour 1/4 cup whole wheat...

When I was a teenager just day ago (lol) my favorite breakfast was to crumble up a couple pieces of brad into a pot add milk, brown sugar and cinnamon. Must get back into that......I feel younger already!

It's not spice.....salty to the taste and crispy. It's not batter or breading either. Hmmm? Attack plan, I like that one.

I'm so glad to be here. I should be off to bed, but I'm enjoying reading the forums so much. I've a new addiction!:rofl: