The recipe for the topping yielded WAY too much for the 4 little steaks I made so I ended up having to throw like half of the skillet away because let's face it, what would I use that for? I always tend to keep stuff and it gets thrown away anyway right. Luckily, we didn't have any leftovers like I normally do when I make these recipes. I would probably make this again with a more delicious piece of steak rather than the cheap stuff we bought. And I'd actually measure the hot sauce per the recipe, not just dab some in there like a lunatic. Thumbs to the side.
Though I didn't hate them or anything, I don't think I would make these again. It's just not my thing to drink on a cold night, I'd rather curl up with some hot cocoa or even coffee. Thumbs to the side. Since I had to buy so much apple cider (thanks to the store ONLY have a huge container) I plan to make all the "apple cider" recipes in the book next. And if anyone knows how to use a percolator please comment below!
Second, the cream cheese would not "beat until fluffy." This is one reason why I hate cream cheese (but it's mostly because of the awful taste). It did not beat even though it had been thoroughly softened enough for it to work. So when I added it to the liquefied pudding mix, it was chunky and wouldn't mixed together. Lastly, I purchased an already made pie crust because that's how I roll... forgot to bake the damn thing before adding the insides. I literally pour the liquefied pudding and apples into the unbaked crust, realized I didn't bake it, pour it bake out while trying to dab the remaining stuff with a paper towel, and then baked it. And when I baked it, the crust shrunk down so that it only covered the bottom of the pan. Oy vey, I had had enough. I put the insides back into the pan and put the pie in the fridge in hopes that the pudding would set... it did not. What a waste of time, effort, and money. I'll stick to normal pies that don't need cream cheese - because we all know that was the problem LOL JK. Thumbs down. PS: I have a feeling I didn't buy instant pudding like I thought... that could be the only reason it wouldn't set right? Next up on the "planned" recipe making are: Crawfish Fettuccine, Ham on Biscuits, and Black & Blue Pizzas
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Since I had some troubles finding de-boned turkey breast, I ended up buying two small ones and doubling the recipe. Unfortunately, this was twice as much as I needed (how was I supposed to know that?), but fortunately it was so delicious I don’t mind eating the leftovers. I had a lot of trouble with the “stuffing” part. I wasn’t strong enough to get the turkey to be thinner - I learned this after the first breast attempt - so I ended up just cutting a slit in the middle and literally stuffing it with the sausage. I also didn’t use all the sausage because it didn’t fit too well, but it was perfect as a side or topping for those who wanted just a little more sausage on their turkey. I was pleased with myself when I cut into it because it was cooked perfectly. It was so juicy and delicious! I would definitely make this again. The mexican grits that it came with were a perfect combo for the turkey. I’ve actually never had grits before, but the green chilies and the cheese really made it delicious! Double thumbs up on this recipe.
Another fun and delicious Friendsgiving (a.k.a November Book Club) is in the books. Thank you to Joey and Erica for always being well and able to help me knock off these recipes in the coobook! Only like 500 more to go! Happy Thanksgiving to everyone reading. *Gobble Gobble*
I bought the pre-cooked and diced chicken from the deli section so that was one less thing I had to do. I also was able to find a “soup starter kit” with diced onion, celery, and carrots - thank you Schnucks! I didn’t however make the “rivels” for this recipe. Well, I guess technically I TRIED to make them, but I couldn’t get it to have a dough like consistency and decided not to even try dropping it in the broth to cook at that point. So we had chicken and vegetable soup and it was pretty good! I still had some bread crumbs leftover from that Brunswick Stew I made forever ago (that was so yum by the way, check out the blog post here), so that’s what my husband and I put on top instead of oyster crackers which is my typical go-to. I will say this soup is good, but fairly plain. There weren’t any spices called for in the recipe. I’ll give it a thumbs up.
After baking, the streusel had just the right amount of crunch to make the pie really good. I will say that I still have no clue was “cut in butter” actually means. The streusel itself tasted good, but there was a lot of flour leftover that didn’t really mix well with everything. I’ll give this pie a thumbs up as well, still have a lot to get through from this book!
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Dinner & a MovieBringing you food and drinks so that you can make movie night that much more delicious. "Food is essential for life; therefore make it good"Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way. Archives
January 2019
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