Here are some of our favorite foods we made. Feel free to put your favorites up, I am sure like me, others would enjoy viewing them too. Lasagna. Fried Chicken. With biscuits, green limas, cole slaw, and ranch dressing.
No, it just happened somehow, I know I always poke a few holes for the juice to bubble but for some reason, it did that.
Thank you, Hedi, bet yours are good. You need to put some up if they can last long enough for a picture. I would love to see them and I'm sure others would too.
Well, it is hard to pick just one favorite food, meal, or dessert. I will say fresh cherry pie is my all time favorite pie.....or until I have fresh blackberry, or coconut cream, or, or, ....
Looks delicious, Krystal, I am the same about favorites, and that's why I said, put up some of your favorites you made. I just love each in a different way each time. Thanks for sharing this, and it's much prettier than my pie too.
I even like canning, which to me seems weird. Makes it easy for a vegetable plate, if you hungry in a hurry.
Yeh, I keep a supply of homemade Italian bread on hand. It's my favorite bread recipe. All those loaves of French bread were for a dinner we did at church for 50 people. I had 3 trough pans and timers going so I could keep track of when to start a batch, when to begin & end rises, when to throw in the oven, etc. It was quite the Lucille Ball ordeal. I also made enough Chicken Divan to feed an army! Without my stand mixer, none of that would ever happen. As an aside, you may not have encountered the Recipes section yet, Jake. Feel free to post freely.
That's great John, I learned something new about you today, I love all bread pretty much, especially loaves like those. Haven't made any before, may have to try it sometime though. I will check out that recipes thread, and learn some more, thanks, John.
I took a look and was surprised that I had not posted my Italian bread recipe. But it's pretty lengthy, since you make a starter the night before and the next day the bread rises for 4 hours, being turned & molested every hour. And I have a lot of handwritten notes as I tweaked it along the way that have not been typed back into a recipe form. Maybe I'll clean it up and post it.
Yeah, you should, I'm sure like me there're plenty of folks who will enjoy learning the right way to do it. I clicked that link you posted and read down the first page but didn't see it either. I have always bought french and Italian bread in bakeries at the grocery stores, then slice it and make it toasted with butter, with steak, and baked potatoes.