So I've been thinking about this, which is probably good. I stood in front of a bag of brown sugar yesterday at the store, and thought, nahh, so I don't have any. But. I have barbeque sauce, which has molasses in it, which is what makes white sugar brown, so I'll throw some of that in.
Well, there is just two of us, so after a few days when the crust gets hard and the dough starts to harden, I cube it, stick it in the freezer, and keep it til I make the strata.
Yes; from a Rochester Junior League cookbook. I am told that George Eastman loved these rolls, and had his cook make them for every dinner party he threw. Key part of the making of them; once they have risen the second time, you cut them into biscuit shapes, drench them in melted butter, fold them in half, and place in a baking pan to bake... butter and all.
Trying to do the math on how long November has been, and I give up.
Remember when . . .? and then we thought . . . ? BUT! And then it didn't, but we were all scared and had various bowel malfunctions and tried on our pets' Thundershirts but they didn't fit? And then the Coviveofdestruction exploded and we all wanted ta . . . but we didn't.
And now it's like the crazyclock is running backwards and Uncle Joe gave the Thanksgiving Address and we all remembered how to breathe. And then we ate and the kitchen is clean and now we can all go to sleep. And there will be more shit tomorrow, because that's how this works, but at least then we can remember today. And keep breathing.
This is a great recipe for leftover chicken, especially those giant $5 ones from Sam's Club.But I just had a brain cramp and thought about subbing
Stuffing for bread cubesCranberry sauce for mayoGravy for mushroom soup
Chicken Strata
o8 slices day-old white bread o2 cups diced cooked chicken or turkey o½ cup chopped oniono½ cup chopped green pepper o½ cup finely chopped celery o½ cup mayonnaiseo¾ tsp. salt oDash pepper o2 slightly beaten eggs o1½ cups milk o1 can cream of mushroom soup o½ cup shredded sharp cheddar cheese
Butter 2 slices bread; cube and set aside. Cut remaining bread in 1inch cubes; place half unbuttered cubes in bottom of 8x8x2 inch baking dish (larger one is better). Combine chicken, vegetables, mayonnaise, and seasonings; spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Sprinkle with buttered cubes. Bake in low oven (325 F) 50 minutes or till set. Sprinkle cheese over top during last few minutes of baking. Makes 6 servings.
You can import Trabants into the US but it's a federal crime to start the engine.
I never think ahead.
Oh. My. God. My engineer Dad would have loved this.
Agreed for an oven; if you're trying to infuse it with smoke the more time it spends the better.
You should see one of my 2-3 dozen tab vacation planning spreadsheets.
me too! i love this.
(i add a ton of tabasco)
I do it over natural charcoal plus plum or apple in a Kamado. At 350 a spatchcocked bird gets plenty smokey.
So I've been thinking about this, which is probably good. I stood in front of a bag of brown sugar yesterday at the store, and thought, nahh, so I don't have any. But. I have barbeque sauce, which has molasses in it, which is what makes white sugar brown, so I'll throw some of that in.
Well, there is just two of us, so after a few days when the crust gets hard and the dough starts to harden, I cube it, stick it in the freezer, and keep it til I make the strata.
Yes; from a Rochester Junior League cookbook. I am told that George Eastman loved these rolls, and had his cook make them for every dinner party he threw. Key part of the making of them; once they have risen the second time, you cut them into biscuit shapes, drench them in melted butter, fold them in half, and place in a baking pan to bake... butter and all.
https://uploads.disquscdn.c...
Pretty.
Trying to do the math on how long November has been, and I give up.
Remember when . . .? and then we thought . . . ? BUT! And then it didn't, but we were all scared and had various bowel malfunctions and tried on our pets' Thundershirts but they didn't fit? And then the Coviveofdestruction exploded and we all wanted ta . . . but we didn't.
And now it's like the crazyclock is running backwards and Uncle Joe gave the Thanksgiving Address and we all remembered how to breathe. And then we ate and the kitchen is clean and now we can all go to sleep. And there will be more shit tomorrow, because that's how this works, but at least then we can remember today. And keep breathing.
This is a great recipe for leftover chicken, especially those giant $5 ones from Sam's Club.But I just had a brain cramp and thought about subbing
Stuffing for bread cubesCranberry sauce for mayoGravy for mushroom soup
Chicken Strata
o8 slices day-old white bread o2 cups diced cooked chicken or turkey o½ cup chopped oniono½ cup chopped green pepper o½ cup finely chopped celery o½ cup mayonnaiseo¾ tsp. salt oDash pepper o2 slightly beaten eggs o1½ cups milk o1 can cream of mushroom soup o½ cup shredded sharp cheddar cheese
Butter 2 slices bread; cube and set aside. Cut remaining bread in 1inch cubes; place half unbuttered cubes in bottom of 8x8x2 inch baking dish (larger one is better). Combine chicken, vegetables, mayonnaise, and seasonings; spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Sprinkle with buttered cubes. Bake in low oven (325 F) 50 minutes or till set. Sprinkle cheese over top during last few minutes of baking. Makes 6 servings.
That's right, but gotta spin it for the roobs
It may be a 'breakfast' casserole, but I'm considering making this for dinner tonight if the housemates agree.