Shelby

Not anymore

Like I said, it was just a distant, dumb friend that wanted to know....

Oh wow

WAIT. You mean the vessels that have a thingy with holes in it to hold stemmed flowers?

NICE! I suspect it is worth much more.

That pitcher looks like something that would go for a bit of a price......but I'm no expert.

Ok. Point taken. I was just asking for a friend.......

Is there ever any sharp cheddar cheese added or would it all melt out during baking? Just wondering.....

I know you'll find your niche in Miami, Franci. You are super talented. Take some time for you and I hope the move goes smoothly.

Fried a chicken for NYD....the required greens are spinach that is in the stuffed mushroom.

@Kim Shook Thanks for starting this topic and @JohnT thanks for the recipe! Kim, what kind of sausage did you use? Is it heresy to skip the cut up veggies? I'm hosting a Christmas Brunch on Sunday and I'm wanting to make these. And, also, are these ok at room temperature? The guests that I am having are usually running late lol. Or, I guess I could pop them in the oven when they get here, but I kind of like to have everything ready.

Starting my year off right

Big ole salad Mushroom/onion/parm toasties and tomato and cheddar toasties Baked taters and crab legs Had a hankering for a chocolate cream pie so I made one for dessert

I can't stop thinking about this.

Pretty simple for YOU--I'm baking challenged I promise mine would turn out looking nothing like that.

Ok, good, I was hoping you had posted it

Norm, that all looks amazing. We had prime rib for Christmas eve and I'm already hungry for it again. And those taters look awesome.

This is beautiful!

Woooo Hooooo!!!! Welcome to the world of sous vide!!!! This sous vide for newbies thread helped me a ton Here is the index that is a wonderful wealth of knowledge And here is the general sous vide thread--it's long, but tons of good stuff in here

Beautiful, Kim! I always love love love seeing your house/table/decorations/food.

Ditto on the thanks. I'm having one more Christmas next Sunday and these might be just the ticket.

The prime rib roast I did on Christmas eve weighed a tad over 2.5 lbs. and it took 1 and 1/2 hours to get to 120F in the middle --I do it at an oven temp of 200F. I took it out of the fridge and let it warm up on the counter for about an hour before putting it in the oven, btw. We like it rare and I don't have to worry that it's going to lose its rareness when I put it back in at the 500F for 10 mins. I've rested ours for a good hour or so before doing the browning step, too, and it works great.

That's the method I use for our P.R. and it turns out perfect every time.

Those look amazing. I have puff pastry envy.

We've neglected this thread for a couple of years..... I bought some king crab legs for tomorrow night. Those are so filling. Maybe just those and some butter