Pattertwig's Pal wrote:I'm a little behind post my creations.
Here is a gingerbread nativity. I did most of the work but my sister helped with frosting and positioning.
I have to ask...did you eat the nativity when Christmas season was over? Just curious!
Red velvet cake is scrumdiliumptious stuff. Butter roux...is that anything like cream cheese icing? I have to admit your cupcakes look rather good!
My wife is the world's pickiest eater and I found a dish I can make that she absolutely loves. It is very much "comfort food" in the traditional sense and I got the recipe from my mom, who made it for all of us for years beyond count. We don't even have a name for it...my mom entitles every
ad hoc dish she comes up with that doesn't have a formal name "slumgullion". Give it your own official moniker if you see fit.
1 x large onion (I use white, but you can use any type)
10-15 small Russet potatoes (the groc. store usually sells these in a perfect size bag)
1 x smoked sausage or Kielbasa Polish sausage (The horseshoe shaped sausages you find in the hot dog section of the grocery store,
not the seasonal things from Hillshire Farms you get around Christmas)
1 x bag of shredded cheddar cheese (optional)
1/3rd cup of vegetable oil
salt, pepper, garlic
Ok, the key here is to have a working electric frying pan, one of those big suckers that you can plug into the wall and has a 15" diameter (I'm not sure of the metric equivalent). Preheat the frying pan to around 325 degrees and put in the oil. Dice up your onion, finish wiping the tears from your eyes, and dump the onions into the skillet to let them brown, and it'll take a little while, which sets up nicely for the next part.
I hate peeling potatoes, don't you? But it's a necessary evil for the next part. Peel about 10-15 small/medium Russets (you'll have to guesstimate how much your skillet will be able to hold..it may be more or less than what I list based on that). Once they're peeled go ahead and cut them into bitesize portions and put them in the skillet with the onions, which by now should be nice and brown. Next up is the easy part. Take your Kielbasa (smoked sausage is a suitable substitute) and cut it into semi-thin slices so you have a bunch of discs. Sometimes I halve those so there's more meat in every bite, but it's up to you. Toss those in with the onions and potatoes. Now sprinkle the whole mess liberally with salt, pepper, and garlic powder (sometimes I put in minced garlic in with the browning onions, but that's totally optional) to your specific taste. Stir every 5-10 minutes. Let it cook for anywhere between 30-45 minutes. The potatoes are the key here as they're going to take the longest to cook all the way through, so you'll have to monitor by eye to see when the whole batch is done.
Now, when it is done comes my favorite part. This is thoroughly optional, but I love putting cheddar cheese over the whole thing.
Lots of cheese. Because cheese makes everything better
. After you've turned off the skillet just dump the cheese liberally (as much as you want or desire) over the whole concoction and cover for perhaps 5-10 minutes. And then it's done! Voila! It feeds 4. Actually it'd feed 8 of my wife or 3 of me, so really the quantity is rather subject to the variables of your particular family group size/appetite, yes?
This has your 4 major food groups involved...it's got some Potato Group, some Meat Group, some Cheese Group, and the Spices Group. I just dump some hot sauce over it (the 5th Food Group) in my bowl and I'm
thoroughly satisfied.
I'm tinkering with the idea of frying up a few strips of bacon and dicing them and adding them to the mix for extra flavor. Thoughts?