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Everything posted by Shelby
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That pitcher looks like something that would go for a bit of a price......but I'm no expert.
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Ok. Point taken. I was just asking for a friend.......
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Is there ever any sharp cheddar cheese added or would it all melt out during baking? Just wondering.....
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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.
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@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.
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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
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I can't stop thinking about this.
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Pretty simple for YOU--I'm baking challenged I promise mine would turn out looking nothing like that.
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Ok, good, I was hoping you had posted it
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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.
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This is beautiful!
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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
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Beautiful, Kim! I always love love love seeing your house/table/decorations/food.
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Ditto on the thanks. I'm having one more Christmas next Sunday and these might be just the ticket.
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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.
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That's the method I use for our P.R. and it turns out perfect every time.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Shelby replied to a topic in Pastry & Baking
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
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Andie, you are a gem that I don't know what we would do without. Invaluable. Every time you post I learn something. Your life is ...well, let me put it this way, I'm an avid reader and have read a zillion books. If you wrote a book, it would be #1 on my list.
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Rancho Gordo has excellent dried garbanzos IMO
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I haven't but would also like to know if anyone else has.