I used to open up a small deli @ 5am on the weekends and the most fun we had was coming up with our breakfast.

My favorite was roast beef sautéed with onions and peppers on a hard roll, topped with a fried egg and muenster cheese. It was incredible

I start the stuffing with sauteing peppers and onions, celery too if I have it. Usually there is some pork breakfast sausage in it as well. The fruit is generally apples and dried cranberries and the nuts, pecans.

There is no realy recipe, it is just what looks good when I am putting it together.

It is very considerate of you not to cook something like this when there is a vegetarian in the house. It would be very tough to resist!

Oh absolutely!

Actually, after I posted this, I thought of a hotel in Boston where I enjoyed the Sunday seafood brunch. I thought about editting my post to add seafood.

I am getting a headache trying to figure out what tomorrows breakfast will be. There have been so many good dishes brought up on this thread.

That was the first thing I thought of - cereal.

Never liked it - never will.

Brunch buffet w/carving station and never ending spicy bloody mary's and french roast coffee.

I could never settle on just one thing every day. What could I possible leave out?

Whenever I buy these, I have to have them with cornbread/fruit/nut stuffing. Then I split them and roast them over the stuffing.

I think I need to go out and buy a couple of these.

I would definitely return it.

I recently purchased a large package of NY Strips at a local Stop & Shop. I went to cook them 2 days later and they were already turning that dark color - it was covering 1/2 the steak. I took them back and found that S&S had (at the time) a double your money back policy if the item was not fresh. I walked out of there with an extra $25 in my pocket.

Anyplace that has wine should have marsala, usually with the sherry and port. It doesn't really matter what kind you get, just make sure you get dry instead of sweet.

I don't think it really matters as you would usually want to cover the crust with parchment or foil before filling with the weights.

And yes bitchincook - there are still a couple brands of coffee that actually still have a can and not plastic either.

I haven't noticed that posters are getting nastier as a whole. I have been on the site about 5 years - read a lot - post a bit. I have been hit with a couple snarky replies, I have reported a couple when I felt they went beyond what was appropriate.

There are a few posters that I would love to sit down to share a meal with and there are a few that I would find it difficult to get beyond the apps with. I don't think it is any worse than any other subset of humanity.

I like it added to roasted veggire and Maria wrote. I also like it added to carmelized onions to top a steak. I also use it for chicken marinade.

I don't care for any of the sweet applications such as fruit or ice cream.

Chamomile tea or SleepyTime tea with a little honey will generally do the trick for me.

Garlic shrimp is a very traditional app.

We do a lot of chicken braised with chourico or ham, braised rabbit is also popular. Salt cod casserole with potatoes is very traditional as is the potato tortilla.

Flan is one of the more traditional desserts. There are also many almond or citrus based cakes made.

Pernil is a Puerto Rican dish - not so much a Spanish dish.

B - most of the time

For a salad, I swish/soak the greens in my salad spinner and then spin dry. For cooked greens, I rinse in my colander.

Fos some reason, greens for a sandwich are usually just ripped off the head and added to the sandwich. I don't know why I do this. Maybe I think the sandwich has some magical disinfecting properties.

I have to agree with kitty food - I just don't think you would get the same flavor if you braised without the bone. I would definitely split it up into multiple pots and they don't necessarily have to be "braising" pans.

Very cute - thanks for the smile.

I got some of the new Williams-Sonoma bakeware to try out.
http://www.williams-sonoma.com/shop/b...

I also got some new Bormioli wineglasses from Napastyle. I love these wineglasses. I had a set for 2 years, use them constantly and only one casualty.

You are correct - pure evil!

Deep cleansing breath and sally forth!

very good point - not one of the "masters of the universe" who engineered the 2008 world-wide recession have even been prosecuted and they probably never will

this is the second time that I have tried to reply to "coney with everything" and my reply keeps going to the bottom of the thread - hmmmm?

I just saw the braising show on PBS yesterday and was very happy to see the pared-down format. Maybe cooking shows that actually teach something about cooking will come back in style for 2013.

Don't laugh - it could happen - bell bottoms came back!

Since this is a good friend and I would guess that you would like to keep him as as a friend, I would call and express surprise at the request for the donation for the party. Explain that you have already purchased other contributions for the party and therefore did not expect the addtional expense and then you will have to decide what you want to do.

If it seems out-of-character for him, maybe it was someone else's suggestion and he is just going along.

Hi Disney, I checked the other Scotts locations and they are all in the North End of Hartford. The North End is a gritty, urban location which is well-know for violent crime.

I would suggest Tapas in it's Bloomfield location which is about 10 minutes away from U of H.

I am sorryy, but I completely disagree.

This new design is a complete waste of screen real estate. It is also well-know in usability testing that people don't want to page. Why would the redesign cut the number of posts displayed per screen which requires the user to page more to see the same amount of data..

I have to say that I hate the new page layout for the site. The title font is way too big and limits the number of topics available per page. I find it hard to believe that this passed any usability testing with PC users.

I buy very few gadgets and make few impulse purchases and I am single so I don't cook a lot every day. I did buy a FP a number of years ago and it is one of my go-to appliances. I use it for grating veggies and mushroom stuffings, pastry dough, shredding cheese and cabbage.

I can do everything the FP does by hand, but the FP does make it much quicker and easier. I use it quite a bit for holidays and parties. I do have a blender, but don't think I have used it in 10 years.

Thanks for posting this. Her shows were the only ones on Food TV that I still enjoyed before I gave up on cable TV. I don't have any of her cookbooks, but have made a number of her recipes that were posted online. They always came out well.

I believe that I would have brought this up with the manager. First mistake, I will let the server try to rectify. For subsequent mistakes I generally find it more efficient to involve management.

Frankly, I believe 18% to be too high for a buffet tip.

This recipe has always been popular.

Cranberry Almond Biscotti

2 ¼ C. flour
1 C. sugar
1 t baking powder
½ t baking soda
1 t cinnamon
½ t nutmeg
2 eggs
2 egg whites
1 T almond or vanilla extract (I use almond)
¾ C. sliced almonds
1 6 oz pkg of Craisins

Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly. On a floured surface, divide batter in ½ and pat each half into a log approximately 14 inches long and 1 ½ inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300. Cut biscotti into ½ inch wide slices using a serrated knife if you have one. Stand upright on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2 ½ dozen.

In January, I do a month-long cleanse which is no meat, dairy, sugar, wheat and no caffeine for the first 2 weeks. I used a lot of recipes from the Martha Stewart Whole Living site. There is a recipe for a white bean and pumpkin stew that I was particularly fond of.