What Have You Cooked Recently?

[MerriedxReldnahc]

Two new-to-me foods, black pudding and haggis that isn't canned!
Canned haggis wasn't the worst thing I've ever eaten, but proper haggis has a much nicer flavor. I thought the black pudding was great also, I liked the crispy outside compared to the soft interior. I was worried that the blood would give it a metallic, nosebleed like flavor but it was very pleasant and mild.

 

[AnOminous]

I usually just cut them in half and sprinkle with a little salt for a snack or light breakfast. Otherwise I slice them for a green salad topping or make things like deviled eggs and egg salad sandwiches.

I usually just crack them directly into the ramen and remove from heat, or lower the heat, and just let the broth poach them a few minutes. It goes faster if you spoon some noodles over the top.

Also I grilled the meatballs and ate the first batch. Good, but surprisingly mild considering how much spice seemed to be in the recipe and that I ground two of them (coriander and cinnamon) fresh in a coffee grinder. The aroma was a lot more notable than the flavor.

 

[Permanent Resident Cope]

Also what do you like to use hard-boiled eggs for?

Mashed up and reheated with butter, salt and pepper
Grated into potato salad. (Doesn't use many up, though)

 

[Mandy Stroyer]

Double chocolate muffins. Usual dietary restrictions considered. I used this recipe and adapted it for cocoa powder. Unfortunately most of the chocolate chips sank to the bottom.

 

[AnOminous]

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Double chocolate muffins. Usual dietary restrictions considered. I used this recipe and adapted it for cocoa powder. Unfortunately most of the chocolate chips sank to the bottom.

I've heard tossing them in a bit of flour stop this. Never tried it though.

 

[toilet_rainbow]

Pre cooked a big batch of Swedish meatballs tonight. Will be nice to save time when it’s time to prepare everything else.

I started my holiday baking with an apple pie by my wife’s request over the weekend. Currently waiting for a small batch of peppermint bark to set. After I break it, I will begin marinating chicken for tomorrow’s dinner. It will be either chicken adobo or butter chicken. Both of those are go tos in my household.

Hard-boiled eggs. Rolling boil 7 minutes 30 seconds. I feel like I learn a new peeling strategy every time I take them out of the ice bath afterwords. Currently I found cracking them at the thin end and pushing down to separate works best.

While I know eggs are good after their expiration date, I'm paranoid because I lost a lot of meat because I kept it in the fridge too long, so whenever I have a bunch of eggs about to go past their "use by" date I just make a ton of hard-boiled eggs.

Also what do you like to use hard-boiled eggs for? I know an egg cut in half is great for ramen.

Deviled eggs are a classic. My wife also likes them in spinach soup, which I also dig.

I wasn't planning on making Christmas cookies this year but still wanted to do a little baking so I made Toll House Inn cookies. Normally I'm super picky when it comes to chocolate chip cookies but these are amazing

The Nestle Toll House recipe is a classic. I’m planning to make holiday M&M cookies later this week, but if I want a comfort cookie, Nestlé Toulouse seldom fails me.

 

[PositiveMonk]

Gluten/dairy free fudge rounds. Working on finding decent oatmeal creme pie and cosmic brownie recipes I can adapt.
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So I've made these twice. The first time they came out amazing and I couldn't even tell they were GF. My friend with gluten sensitivity loved them. They're also REALLY good frozen. I did use regular butter because no one eating them had any issue with butter. That could be a factor. A couple of days ago I decided to do a test batch, I want to make them for a holiday get together so I decided to try crushing candy canes and dipping half the cookies into the candy cane bits before baking. Worked perfectly, they were more festive and had a hint of peppermint but it wasn't overpowering at all. I considered adding like mint extract but I wanted this more for the look than the mint. I'd say 3 candy canes crushed should be good for the amount of cookies in the recipe if anyone is interested.

 

[Up3]

Made a seafood boil it was meh

 

[FieldPiece]

Made this chink soup. It's bretty gud.

 

[Señora Airi]

Made some snowball cookies (shortbread cookies rolled in powdered sugar) and added mini chocolate chips and pecans to them. People loved them at the family cookie swap.

 

[Mandy Stroyer]

So I've made these twice. The first time they came out amazing and I couldn't even tell they were GF. My friend with gluten sensitivity loved them. They're also REALLY good frozen. I did use regular butter because no one eating them had any issue with butter. That could be a factor. A couple of days ago I decided to do a test batch, I want to make them for a holiday get together so I decided to try crushing candy canes and dipping half the cookies into the candy cane bits before baking. Worked perfectly, they were more festive and had a hint of peppermint but it wasn't overpowering at all. I considered adding like mint extract but I wanted this more for the look than the mint. I'd say 3 candy canes crushed should be good for the amount of cookies in the recipe if anyone is interested.

Great to hear! It's nice to know freezing them also works so I could use them as a grab-and-go sort of dessert. I may try the candy cane thing too since I like making individual desserts for the holidays, less worry about someone going into a pie or cake with a cross contaminated knife or fork. I was also considering trying a chocolate raspberry or orange filling à la terry's chocolate orange. I have done hazelnut chocolate with great results. I think adding mint extract to the filling would be worth a try, though I personally like to balance it out with vanilla so it's not too strong, so a quarter teaspoon of each. That may be too much with the candy canes though.

 

[AnOminous]

The Nestle Toll House recipe is a classic. I’m planning to make holiday M&M cookies later this week, but if I want a comfort cookie, Nestlé Toulouse seldom fails me.

When I was a kid this was one of my earliest recipes, after I read it on the bag. I usually made it brownies-style in a 13.2 x 8.9 Pyrex pan.

 

[Mordecai "3 Finger" Brown]

Potatoes were on sale last week, so I brought home 30 lbs.

Found 20 lbs preexisting in the cold cellar.

Have been eating potatoes noon & night since.

Also found about 4 lbs of cheap fresh cranberries at the store.

Never quite sure what to do with them.

I tried some in smoothie-form, but it made it taste much too bitter despite generous doses of other sugars.

Ended up making a potato and cranberry dish in the air fryer with nutmeg and cinnamon.

Couldn't find any maple or table syrup, so ended up sweetening it with some leftover Starbucks flavored cinnamon syrup.

It turned out much better than the smoothie.

 

[gobbles]

Also found about 4 lbs of cheap fresh cranberries at the store.

Cranberries freeze really well, as does cranberry sauce, and I love and eat Thanksgiving foods at all times of the year. You could also make scones or muffins.

Have been eating potatoes noon & night since.

Make and freeze gnocchi? At least potatoes are delicious and versatile, but they rarely freeze well for me. Maybe you can throw a baked potato party.

Anyway, I was out of town recently, ate a lot of restaurant food, and am going out of town again so I don’t want to get real groceries. I’ve been eating those salad kits with a few ounces of rotisserie chicken breast, and I feel both nourished and sated. The convenience and availability of fresh(-ish) food is so nice; I love the 21st century.

 

[There She Glows]

Also found about 4 lbs of cheap fresh cranberries at the store.

Never quite sure what to do with them.

I tried some in smoothie-form, but it made it taste much too bitter despite generous doses of other sugars.

Your post reminded me of an ex's parents who made cranberry margaritas every year as one of their Christmas traditions. For obvious reasons I can't ask for the recipe but all of the internet recipes I'm pulling up call for liberal use of citrus juice and citrus based liquers... maybe that helps cut the bitterness?

 

[Damien Thorne]

A veggie and chicken stir fry in oyster sauce, served with brown rice and Sriracha.

 

[toilet_rainbow]

Made some snowball cookies (shortbread cookies rolled in powdered sugar) and added mini chocolate chips and pecans to them. People loved them at the family cookie swap.

Interesting, never tried these with chocolate chips. They’re my brother’s favorite so my mom would make them every year. Only she’d shape them into crescents. If I do them this year, though, I’ll just shape them into snowballs.

Update on the peppermint bark. They are layered white/dark/white with added peppermint extract. I just melted the chocolate bars with a little oil in the microwave in short bursts until melted and smooth



I am going to continue my dessert baking tomorrow because of pre-Christmas parties happening on Friday/Saturday. I’ll just air fry wings to save on cooking time and cleanup

 

[CIS White Droid]

Your post reminded me of an ex's parents who made cranberry margaritas every year as one of their Christmas traditions. For obvious reasons I can't ask for the recipe but all of the internet recipes I'm pulling up call for liberal use of citrus juice and citrus based liquers... maybe that helps cut the bitterness?

I've heard that most people make their margaritas (the blended ones at least) incredibly sweet. I enjoy a classic shaken one on the tart side and now I'm tempted to try making one with pure cranberry juice in place of lime.

I tried some in smoothie-form, but it made it taste much too bitter despite generous doses of other sugars.

I don't find pure cranberry juice bitter, just extremely tart, so I would assume that in the smoothie it came from the skins. I wonder if blanching them and peeling them would get rid of the bitterness? Sound like it'd be a massive pain in the ass though.

 

[Mordecai "3 Finger" Brown]

I don't find pure cranberry juice bitter, just extremely tart, so I would assume that in the smoothie it came from the skins. I wonder if blanching them and peeling them would get rid of the bitterness? Sound like it'd be a massive pain in the ass though.

I did just throw the fresh, uncooked cranberries into the blender with skins on.

I usually just Heinz 57 my smoothies with anything remotely fruit-like I have lying around (I'm on a mango kick currently). So I'm generally not that picky.

But even with only throwing maybe 12-15 fresh cranberries into the usual slurry, it made it unpalatable both via taste and texture. And that's with the addition of a little bit of full sugared regular juice.

I do usually throw an individual serving of yogurt in there too. Maybe the acidity from the cranberries didn't play nice with the dairy.

 

[MerriedxReldnahc]

Raspberry mascarpone pastry thing with plum flowers!
The goal was to blob the raspberry jam on and then use a chopstick to marble it in, but aestheticaly it didn't go past the "blob" stage. Next time I think I'll make a full layer of jam under the mascarpone.