Banana pudding with real meringue. My Mom's recipe from when I was a kid. I'd forgotten how much trouble it is to make the vanilla pudding from scratch, but it's so much better than that instant carp that it's totally worth it. Can't wait until tomorrow. Happy Thanksgiving y'all.
Not exactly sure what these are? :idea: Thus not sure I want to like that picture. :eek6: Oh well, next picture please! Don
Koolickles INGREDIENTS 1 gallon kosher dill pickle 2 Kool-Aid, packages (Unsweetened Cherry Flavor) 1 lb sugar DIRECTIONS Drain the liquid from the pickles into a large container. Add the Kool-Aid and the sugar to the liquid and stir until the sugar is completely dissolved. Remove the pickles from the jar, slice them in half lengthwise and return them to the jar. Return the liquid to the jar of pickles. Not all of the liquid will fit, but make sure the pickles are completely covered. Place in the refrigerator and let sit for 1 week before eating. I use 1 quart jars of pickles and adjust ingredients accordingly.
I've heard of Koolickles, and know how to make them. The whole concept sounds somewhat, um, eewwww to me. CD
I thought exactly the same thing, but figure it's only a couple bucks to try a small batch. I was pleasantly surprised. Not too sweet and not too sour. I've tried cherry and lemon/lime with good results. My Grandson loves them. Good counterpoint to a BBQ plate or another savory dish or as a snack.
How do you cook short ribs? I pressure cook them at 10 psi in beef broth and minced onion for an hour, no marinating. They just fall off the bone.:drool
I'm going to try this out tomorrow.... https://www.bonappetit.com/story/slow-cooked-short-ribs-never-fail
Those are some meaty short ribs. I can't find them like that at the grocery store. I generally braise mine for a few hours with herbs and stuff from my garden. I toss in some cut up red potatoes for the last hour, or so. Sort of a short rib stew. CD
I just finished eating a really good plate of rice and beans -- a Gulf Coast staple food. I fried some diced bacon, then sautéed some onions and a lot of garlic in the bacon fat. It all went into the black beans, with some whole cayenne peppers from my garden (yes, my pepper plants are still alive). I put them in whole for the simmer because they are too hot to use any other way. These late survivors are scorchers. CD .
It finally got cold enough to make gumbo. The meats were leftover Thanksgiving turkey carcass I had frozen, some andouille sausage from Port Arthur, and some homemade tasso. The veggies were the trinity, garlic and okra. Served with white rice. CD .
That is a beautiful bowl of gumbo. Now I've got a craving and there is nowhere in Charlotte, that I know of, to satisfy it!