Excellent: Eating Well, Oct 20 Sausage and homemade sauerkraut ATK Slow Cooker Revolution White chicken chili Cooks Country Artichoke Dip Eating Well "Soups" Spanish Chickpea Soup Eating Well "Soups" Southwestern Three Bean and Barley Soup Kevin Belton's Big Flavors of New Orleans Sausage and Shrimp Gumbo Barefoot in the Kitchen Perfect Every Time Waffles (except, were really dry when re-heated; which was probably due to using half WW flour)
Good: Eating Well, Oct 20 Baked Broccoli and Tater tot hot dish (It ended up too salty and I cut back the salt! Might have been due to the seasoned bear meat i used) Eating Well, Oct 20 Eggplant Parmesan (needed more sauce) Wholesomedelicious blog Bone Broth (first time making beef bone broth!)
Failed: Bernard Clayton's Complete Book of Bread Julekaga (I killed the yeast; I'll try again)
As always, full reviews and most recipes (with links) can be found here: Scifi with a Dash of Paprika. There are NO adverts, pop ups, solicitations or videos - just a basic blog.
Cacio e Pepe Cheese Puffs: www.foodnetwork.com/recipes/ina-garten/cacio-e-pepe-cheese-puffs-6601379 My first ever gougeres. They were easy to make. I used two spoons to drop them on the baking sheet. Recipe calls for 1 tsp pepper, I used 1.5 tsps, could go to 1.75 or even 2 tsps. They were fun to make and delicious. I made them for Christmas Eve dinner, they reheated well from the fridge for a few days. I have some in the freezer.
Beef Braciole: www.fromachefskitchen.com/beef-braciole/ First time making braciola with flank steak. I added spinach to the filling. These were so tender after simmering in the sauce. The sauce was a little thinner than I would have liked. I reduced the sauce the next day to use with the leftovers. This had my husband swooning.
Sourdough Spelt Bread: Elaine Boddy’s Whole Grain Sourdough at Home. A 500g loaf with 300g bread flour and 200g whole grain spelt. It is supposed to be crusted with pumpkin seeds but my husband can’t have seeds right now.
Mincemeat: Because my friend who I normally make mincemeat tarts and fish cakes with can't get together, I had to make my own mincemeat. I decided to make my own recipe by combining elements of her grandmother's recipe, a recipe from David Lebovitz, and a recipe from CristinasCucina.com. I'm happy with the results. I used it to make some rugelach. And it will mellow in the fridge until I can visit my mom and bring her mincemeat tarts.