she wants to read this btw
Is it Mark Bittmanās from the times?
If so I have made it several times
Not āauthenticā what have you but pretty tasty
I am liberal with the spice and sometimes like to sautƩ some veggies and onions and add it in
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Sometimes I just get a large spoon and eat nutella straight out of a jar. Always works out well for me!
This is a perfect starter gumbo. Make it a few times and then start tinkering with your own additions.
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Iāll post this even though most will not believe it. I didnāt believe it. My aunt always made this sausage dip for family events. Sheās is a tremendous cook. Very intricate and deliberate with her recipes. After years, I asked her for the recipe:
1.lb spicy breakfast sausage
2 blocks cream cheese
1 can Ro Tel Tomatoes
Thatās it. Brown the sausage, put it all in a pot and melt it all together. Fritos are the best chip for it but anything will do. I couldnāt believe that was it. Mix and match spicy or regular or habanero tomatoes. Whatever your taste is. Make it. You will be astounded.
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Not holiday related, but Ritz Rolos cookies are always a hit here.
Layer a baking sheet with Ritz crackers
Place a Rolo on each
Bake 5 min at 200 degrees
Top with another Ritz cracker
For the sweet/salty fans
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For the slow cooker:
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Hereās a holiday cookie recipe (my momās):
Pecan Slices
Preheat oven to 350
Crust
- 1/2 c unsalted butter
- 1/4 c sugar
- 1/2 t vanilla
- 1 egg
- 1 1/4 c flour
- 1/8 t salt
Sift together flour and salt. Cream together butter and sugar, add vanilla and beaten egg and gradually add the dry ingredients. Press into the bottom of a greased 9x12 pan and bake for 15 minutes. (This is a very sticky dough, so pressing it will require either floured hands or a sheet of plastic wrap. This year I tried rolling it out between two sheets of plastic wrap and it didnāt stick to the pan as badly. YMMV)
Topping
- 2 eggs, beaten
- 1 c chopped pecans
- 1 1/2 c brown sugar
- 1/2 cup unsweetened shredded coconut
- 2 T flour
- 1/2 t salt
- 1/2 t baking powder
- 1 t vanilla
Beat all together and spread onto crust. Bake for 25 minutes. Cool and cut into slices.
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Middle Eastern has great meatless options, too, though South Asian is the best. Unfortunately, I havenāt succeeded in making a decent dosa at home yet.
Hereās a great Middle Eastern option:
Best Shakshuka Recipe (Easy & Authentic) | The Mediterranean Dish
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I started this thread at the beginning and immediately thought of shakshuka and then got to the last post and saw you stole my thunder! 
Love a good shakshuka and itās quite easy to make!
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Literally bookmarked that same Shakshuka recipe yesterday. Been craving it since I had a great one at a cafe last week.
Anything, I mean ANYTHING, my wife cooks, because she is an amazing cook!
How do I make it? I donāt. I just make sure Iām at the dinner table on time (Amazingly, insanely, sometimes Iām not), and thenā¦I just enjoy, and savor the delectability of whatever wonderful dish she prepared that evening. Thatās my story. Stickinā to it. Oh, and she makes amazing sticky buns, too. YUM! And, the BEST chocolate chip cookies EVER! Oh, my GOODNESS, heavenly!
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IMO the thing is shakshuka needs that I rarely see in the recipes is sumac. Add it in.
The thing I nail is Turkish red lentil soup.
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I own a 3kg sack of sumac lol
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that NYT Cooking recipe?
I make bulgogi with shaved ribeye (close to this recipe Bulgogi Korean beef BBQ recipe by Maangchi but add gochujang as well). serve with white rice and sides like kimchi, julienned carrot or cucumber. so delicious.
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Had not seen it, but looks like a solid option. Add a little carb - bulgur or quinoa. Drop the cilantro and add mint. Get the heat from pul biber flakes instead of you have a Middle Eastern grocery nearby, but probably no biggie. Wonderful to dunk an airy bread.
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Donāt hit me with it but Iāve been meaning to tell you, your kidās slacking a bit.
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