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I have a niece in the hospital and she asked my wife if I could make a desert for her. I found a simple recipe for wontons stuffed with Hershey's Kisses that I thought she would like. I made a few that I dusted with powdered sugar and asked my wife to try one. She said it was good, but a caramel drizzle might improve it. I tried adding the drizzle after the PS, but the caramel slid off, so I tried a few more with the drizzle applied first. Not as eye catching, but it worked much better.

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HumbleHomeCook

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What do you put in your chicken salad? It looks good.

It seems it's never quite the same thing twice. This is thigh meat that I poached for stock. I had a shallot so some of that went in with a finely diced clove of garlic. Mayo, stone ground mustard, a splash each of Worchester sauce and apple cider vinegar, salt and pepper. I think that was it.

Added cherry tomatoes and diced cucumber.

I topped mine with melted Swiss and hers got an aged cheddar.
 

HumbleHomeCook

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I have a niece in the hospital and she asked my wife if I could make a desert for her. I found a simple recipe for wontons stuffed with Hershey's Kisses that I thought she would like. I made a few that I dusted with powdered sugar and asked my wife to try one. She said it was good, but a caramel drizzle might improve it. I tried adding the drizzle after the PS, but the caramel slid off, so I tried a few more with the drizzle applied first. Not as eye catching, but it worked much better.

View attachment 201618

Very nice Ron. All our best to your niece!
 

coxhaus

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It seems it's never quite the same thing twice. This is thigh meat that I poached for stock. I had a shallot so some of that went in with a finely diced clove of garlic. Mayo, stone ground mustard, a splash each of Worchester sauce and apple cider vinegar, salt and pepper. I think that was it.

Added cherry tomatoes and diced cucumber.

I topped mine with melted Swiss and hers got an aged cheddar.
Yes, chicken salad seems to vary a lot, so I always ask.

I try to use chicken breast but not always, and then I add mayo, diced celery, diced purple onion, diced Texas pecans, diced apple, salt and pepper and last is I add tarragon. I mainly eat it on crackers, Triscuits.

I need to try yours sometime, shallots are hard to find for me. Your bread looked good.
 

coxhaus

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So, I made Marinara sauce using one of Marcella Hazan recipes. I used 7 pounds of garden tomatoes, trying to clean out the freezer, I still have another 7 or 8 pounds left in the freezer for winter. I need freezer room. I ran short on celery and carrots, but I went with it. It turned out nice. I left some sauce in the pan and boiled spaghetti. I added Marjoram and meat balls to what was left in the pan for dinner. It was nice. I forgot to take a picture of the finished product as I was drinking wine by then. But I had a fun time in the kitchen yesterday.

I pureed the sauce in a blender. Once you heat frozen tomatoes the skins come right off so I skinned the tomatoes. The pot picture is after I skinned them. I used a 10-quart made-in pan. And those are gallon jars in the back of the jar picture.


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