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  • holiday foods and/or recipes

    What are your favorite dishes and desserts for the holiday season? Share, or don't share the recipe.

  • my new leftover recipe

    cut up lots of onions and cook in small nonstick skillet with some olive oil
    add spoonful of leftover mashed potatoes and spoonful of stuffing
    add some turkey
    spoon on a little gravy, warm, and sprinkle with lots of black pepper

    scoop out mishmash onto plate
    it does taste way better than it looks!

    Comment


    • It's so easy and delicious. thank you for sharing.

      Comment


      • I have a new holiday recipes all of you. You must try this.
        Clam Toasts with Pancetta

        INGREDIENTS

        4 tablespoons olive oil, divided, plus more for drizzling
        2 ounces pancetta (Italian bacon), finely chopped
        4 garlic cloves, 2 thinly sliced, 2 whole
        ½ medium sweet onion, finely chopped
        ½ small fennel bulb, finely chopped, plus ¼ cup fennel fronds
        2 wide 3-inch strips lemon zest
        1 bay leaf
        ½ teaspoon ground fennel
        1 cup dry white wine, divided
        2 1½-inch-thick slices sourdough bread
        1 pound Manila or littleneck clams or cockles
        ¼ cup parsley leaves with tender stems
        Crushed red pepper flakes (for serving)
        RECIPE PREPARATION

        Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
        Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
        Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
        To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
        read more about (link removed)
        Last edited by atskitty2; 12-15-2017, 01:59 PM.

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        • Pasta with tomatoes, capers, and olives from Doorstep Organics. Visit ( doorsteporganics.com.au ) if you wish to buy the ingredients.

          Comment

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