Xmas Eggnog Fudge

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

One of my favorite recipes for the holidays is my grandmother's homemade eggnog.  She always made enough for a houseful, starting with a gallon of milk and almost one dozen large eggs. 

I remember one of my last Christmases at home, following her around the kitchen as she made a batch, writing down the ingredients and her steps. Just four ingredients for a thick, rich, wonderful eggnog. When I got back to my house, I copied it out more neatly into a blank leaf at the back of my Good Housekeeping. I didn’t want to lose it.

I tend to halve the recipe for our smaller household and that still makes plenty. Mo’s homemade eggnog is always served warm with a splash of some strong stuff, either bourbon or rum. 

We also always have store-bought eggnog on hand because we like to drink it cold, spiked or not, and use it in baked goods like my streusel coffee cake, eggnog pound cake, muffins and mousse or homemade candy, like this Xmas eggnog fudge. 

I think it would be fair to say that we are huge fans of The Nog. Hope you are too!

Xmas Eggnog Fudge

Abject apologies for the lack of process photos for this recipe. The lighting was terrible and shots of the pot on the stove would genuinely not have been helpful to include. Make sure you use a timer and a candy thermometer and follow the instructions. You’ll be fine. (Any questions? Leave me a comment.)

Ingredients

2 3⁄4 cups or 550g sugar

1 cup or 240ml commercial good quality eggnog (NOT low fat)

1/2 teaspoon salt

6 ounces or 170g white chocolate, chopped roughly (Use good quality- not baking chocolate or chips)

1 1⁄2 cups or 85g mini marshmallows

1⁄2 teaspoon cinnamon

1 cup or 150g almonds, toasted and chopped coarsely

1⁄8 cup or 30g butter (Do not substitute margarine!)

Freshly grated or powdered nutmeg for decoration. 

Method

Line a 9x9-inch 23x23cm pan with aluminum foil and set aside.

In a heavy bottomed saucepan, mix together the eggnog, sugar and salt, bring to a slow rolling boil over medium to med-high heat. Do not walk away from the pot. If it threatens to boil over, turn the heat down just a little bit. You still need a rapid boil. Set a timer for 2 minutes when it starts to boil.

When the timer rings, remove the pot from the stove and stir in the marshmallows and cinnamon.

Put the pot back on the stove and bring it back to a rolling boil and set the timer for 6 minutes. 

Put your candy thermometer in the pot. The temperature should reach at least 234°F or 112°C but no higher than 238°F or 114°C. Then the pot should be removed from the heat.

When the 6-minute timer rings or the mixture reaches the proper temperature, whichever happens first, remove the pot from the stove and stir in the butter, white chocolate and chopped almonds.

Stir rapidly with a wooden spoon until the butter and chocolate have melted and are completely incorporated and the mixture has a glossy appearance. 

Pour it into your prepared foil-lined pan and quickly sprinkle with nutmeg, if desired. Leave to cool completely at room temperature. 

To cut, remove the fudge from the pan by lifting the foil lining out and cut it into small squares with a sharp knife. It’s very rich so you can cut them quite small. 

You can put the squares in little candy liners to serve (or gift) or stack them on a decorative plate. 

Store in a sealed container in a cool, dry place. 

Enjoy! 

Welcome to the 24th edition of the 2024 Alphabet Challenge, brought to you by the letter X. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the X recipes below:

• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s Jikoni:Mushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin - Eggless Chinese Butter Cookies 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle 

X. Xmas Eggnog Fudge -  this post!

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Honey Walnut Brittle

This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

There was really nothing my grandmother liked more than a good old-fashioned peanut brittle so occasionally I used to make or buy her some. She wasn’t really supposed to be eating candy because of her diabetes but, hey, the occasionally treat didn’t kill her. 

In fact, she lived to the impressive age of 99 1/2 years old. When she passed away in July of 2013, we already had a big shindig planned for December to celebrate her 100th birthday. Truly, we expected her to live even longer than that.

Though a child of the early 1900s who rode a horse and buggy to school every day, she eagerly embraced cooking breakthroughs like the microwave and canned "cream of" soup. Her favorite cooking appliance was a little toaster oven. She made all sorts in that thing, from biscuits to baked chicken thighs and mini pizzas. 

As I stirred this microwave brittle, I thought of Gram and how much she would have enjoyed both eating it and how easy it is to make.  

Honey Walnut Brittle

You need a large microwaveable bowl for this recipe! When it boils in the microwave and again when the baking soda is added at the end, the mixture foams up and will overflow a small bowl. This recipe is adapted from one on All Recipes.

Ingredients

1 cup or 200g sugar

½ cup or 120ml honey

1 cup or 100g chopped walnuts 

1 tablespoon unsalted butter, plus more for greasing the foil

½ teaspoon fine sea salt

1 teaspoon vanilla extract

¾ teaspoon baking soda

Method

Line a large baking sheet with foil and grease it well with butter.

Mix the sugar and honey together in a large microwave-safe glass bowl. 

Place in the microwave and cook on high for 1 minute. 

Stir, and cook 1 minute more. 

Stir mixture again, and cook until mixture boils and the sugar is completely dissolved, an additional 30 seconds to 1 minute. I watched through the microwave door and mine started to bubble up at about 45 seconds. 

Fold the walnuts into the sugar/honey mixture. 

Heat in the microwave another 3 minutes, stirring between each minute. (I took photos all along the way but do you truly need to see them all? I'm guessing not.) The bowl will be hot so use mitts to protect your hands. 

Stir in the butter, salt and vanilla extract. 

Microwave until mixture is caramel in color, an additional 1 to 2 minutes.

Carefully remove the hot bowl from microwave, and quickly stir in baking soda until fully incorporated. This will foam up!

Immediately pour the mixture onto your buttered foil-lined pan. 

Allow to cool until the brittle is set, about 15 minutes in a cool kitchen. It could take longer in a warm place. In hot Texas, I popped mine in the refrigerator when I got impatient. Break into pieces and store in an airtight container.

Enjoy! 

Welcome to the 23th edition of the 2024 Alphabet Challenge, brought to you by the letter W. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the W recipes below:

• Jolene’s Recipe Journal: Whole Wheat Waffles 
• Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce 
• Karen’s Kitchen Stories: Homemade Wonton Soup 
• Blogghetti: Slow Cooker Ham and White Bean Soup 
• Food Lust People Love: Honey Walnut Brittle 
• A Messy Kitchen: Whiskey Sriracha Caramel Corn 
• Sneha’s Recipe: Cheesy Wafer Pav 
• A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail 
• Mayuri’s Jikoni: Walnut Chocolate Tartlets
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle - this post!

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Spicy Vinegar Braised Chicken

Tangy and tasty, this spicy vinegar braised chicken is made with balsamic and red wine vinegars and lots of garlic. It’s delicious! 

Back in the day, it was quite common, at least in the southern United States to save rendered bacon grease for frying other ingredients. In fact, I have my grandmother’s can on my stove today but I must confess that it now contains just the regulators for my pressure cooker.  

Not because I don’t save my bacon grease – bite your tongue! - but because I keep my bacon grease in a Mason jar in the refrigerator. It lasts for ages like that and I just keep adding to it whenever I fry bacon.

I guess in the old days, refrigeration wasn’t common. My mom remembered when an ice box was actually an ice box and a man would deliver a big block of ice each week to put in the bottom drawer to keep everything up top cool. 

All of that to say, this recipe calls for bacon grease! It adds a lot of flavor but if you don’t save yours – why not? - please substitute olive oil or canola. 

Spicy Vinegar Braised Chicken 

We like food spicy so I use a whole teaspoon crushed red pepper here. Use less if spicy isn’t your thing. This recipe is adapted from one on New York Times Cooking. 

Ingredients

2.2 lbs or 1 kg bone-in chicken thighs

Fine sea salt and black pepper

2 tablespoons bacon grease (or substitute olive or canola oil) 

6 garlic cloves, peeled, smashed and lightly chopped

1 teaspoon crushed red pepper

½ cup or 120ml good quality balsamic vinegar

½ cup or 120ml good quality red wine vinegar

5 1/2 oz or 155g baby roma tomatoes, halved

For garnish and added flavor:

Small bunch cilantro, hard stems discarded, chopped

Method

Season chicken well on both sides with salt and pepper. In a large sauté pan, heat the bacon grease over medium heat. Panfry the chicken, skin side down first, making sure not to crowd the pan. We want to get some good color on the skin and if the chicken is packed too tightly, it will steam instead of fry. 

Turn the chicken once the skin is browned and panfry till golden on the other side as well. Remove the chicken from the pan and set aside on a plate deep enough to contain any juices that form. 

Remove all but a couple of tablespoons of the oil from the pan. Add the garlic to the pan and cook until it starts to become fragrant and lightly golden, about 2 minutes. 

Add in the crushed red pepper and fry for another 30 seconds or so. Pour in the vinegars and bring to a boil. 

Reduce the heat to medium low and put the chicken and any accumulated juices back in the pan. 

Cover and cook for 15 minutes, basting the chicken occasionally with the sauce. The chicken will let out juice so for a while you’ll have more sauce but just keep cooking. 

Remove the lid and continue cooking and basting until the sauce is almost completely gone and the chicken is fully cooked inside. (You can check by cutting into one of the thighs. There shouldn’t be any pink left near the bone.)

Add in the tomato halves and pop the lid back on for a minute or two, so they warm through. Baste again so that the tomatoes are covered with sauces.

Sprinkle with the chopped cilantro. 

Enjoy! 

Welcome to the 22th edition of the 2024 Alphabet Challenge, brought to you by the letter V. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the V recipes below:

• Jolene’s Recipe Journal: Vanilla Mug Cake 
• Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns 
• Sneha’s Recipe: Veggies Mixed Dal Khichdi 
• Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
• Blogghetti: Homemade Vanilla Latte 
• Mayuri’s Jikoni: Vegetable Cutlets 
• A Day in the Life on the Farm: Vietnamese Chicken Stirfry 
• A Messy Kitchen: Tropical Vols Au Vents 
• Food Lust People Love: Spicy Vinegar Braised Chicken 
• Magical Ingredients: Val Dal Veggie Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken - this post!

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.

Pollo en Jocón - Tomatillo Chicken Stew

Pollo en Jocón is a traditional chicken dish from Guatemala, with a flavorful bright green sauce made from tomatillos, cilantro, green pepper and jalapeños. It is properly served over white rice topped with fresh avocado slices.

I know what you are thinking, or at least I know what I was thinking when I first saw the name of this delicious stew from the Mayan culture. Pollo means chicken so jocón must be their word for tomatillo. Nope. 

According to New York Times Cooking, the name jocón comes from jok’, meaning to grind or mash in Mayan K’iche’.  Although the dish’s origins are indeed Mayan, some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers.

Pollo en Jocón - Tomatillo Chicken Stew

Depending on how spicy you like your food, the jalapeños can be eliminated altogether or you can remove the seeds and membranes before mincing. If you can't find fresh tomatillos, canned are fine. 

Ingredients

1 1/2 lbs or 672g boneless skinless chicken breasts

1 lb or 450g fresh tomatillos, husked

5 cups or 1.2L chicken stock

1⁄4 cup or 35g pumpkin seeds (pepitas)

2 tablespoons or 14g white sesame seeds

2 corn tortillas

1/2 bunch cilantro, washed and roughly chopped

3 tablespoons olive oil

2 large garlic cloves

1 large green pepper

1 medium white onion

1-2 fresh jalapeños

Salt and freshly ground black pepper, to taste

Method

Place the chicken and tomatillos in a large pot with the chicken stock. 

Bring to a gentle boil then cover the pot and simmer over a low heat for about 30 minutes or until the chicken is just cooked through. 

In a dry non-stick pan over medium toast the pumpkin seeds, moving them constantly for three to five minutes. Add the sesame seeds and continue tossing for 2 more minutes until they are very lightly browned. 

Remove from heat immediately so they don’t continue browning.

Put the toasted pumpkin seeds and toasted sesame seeds into a blender (or clean coffee grinder) and pulse for 5 or 10 seconds, until they are ground. (You may need to stir a bit between pulses) Scrape into a small bowl or cup, and set aside. 

Peel and chop your garlic and onion. Remove the seeds and ribs from the green pepper and chop it roughly. Chop the jalapeños, if using. (See note above the ingredient list.)

Add the olive oil to a large pan. Sauté the garlic, green pepper, onion and jalapeños, stirring frequently, until the onion and peppers are soft. Remove from heat.

With a slotted spoon remove the chicken from the pot and set aside. Once cool enough to handle, use forks to shred the chicken. 

Remove tomatillos from the broth and put them in the blender. 

Rip the tortillas into pieces and put them in a small heatproof bowl. Pour about 1 cup or 240ml of the chicken broth from the pot over the tortillas and set them aside to soak till softened. 

Pinch any hard stems off of the cilantro and discard them along with any brown leaves. 

Add the cilantro, 1 1/2 cups or 360ml of the chicken broth, all of the bell pepper and onion mixture and the soaked tortillas (with their broth) to the tomatillos in the blender. 

Purée until smooth. Pour that gorgeous green sauce back into a pan. Use a little more of the stock to rinse the blender to make sure you get all of the sauce into the pan. (You can use the remaining broth to make the rice or save it for another recipe.) 

Add the ground toasted seeds to the pan. 

Bring the contents of the pan to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. 

Add the shredded chicken to the thickened sauce.

Simmer gently for an additional 10 minutes or until the chicken is warmed through again. Season with salt and freshly ground black pepper to taste. 

Serve the tomatillo chicken stew over white rice with some cilantro for garnish and a few slices of avocado. This dish is so flavorful and the avocado is the perfect topping to complement its spicy freshness. No wonder it's traditional. 

Enjoy!  

If you are a fan of tomatillos, you might also enjoy my Chicken Chili Verde made in an Instant Pot with white beans and the special little tomatillos from Melissa’s Produce called tomatillos milperos

 

It's Sunday FunDay and today we are sharing recipes with avocados. Many thanks to our host, Sneha of Sneha's Recipe. 

• Avocado Chicken by A Day in the Life on the Farm
• Green Salad With Avocado Dressing by Mayuri's Jikoni
• Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
• Papas con Salsa de Aguacate by Culinary Cam
• Smooth Guacamole by Amy's Cooking Adventures 
• Spicy Avocado Coriander Chutney by Cook with Renu
• Pollo en Jocón - Tomatillo Chicken Stew by Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Tomatillo Chicken Stew!

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Spicy Urad Dal

This spicy urad dal is made with split and skinned black lentils, seasoned with many spices including cumin, ginger, coriander, onion and dried chili peppers. 

I was racking my brain to come up with a recipe ingredient that starts with the letter U for this edition of the Alphabet Challenge when all that thinking sparked a memory. Once upon a time I had eaten at an Indian restaurant in Dubai and was served dal makhani. It was a beautiful dark color, rich and flavorful and unlike any dal I had enjoyed before. 

My only experience prior had been with dals that were yellow! I offer this recipe as evidence: My Tarka Dal or Curried Lentils.

Of course, when I got home, I did a little google search to discover that dal makhani is made with whole black lentils or urad dal. Further investigation revealed that urad dal can be purchased whole - with the black skins still intact, split – with skins intact but with the inside exposed, and "white" – with skins removed. 

Now I had my ingredient name for U, but where to buy some? Had I been back in Houston where Indian supermarkets abound, no problem. But in Jersey, we aren’t so fortunate. Amazon to the rescue again.

I ordered white urad dal as well as some asafoetida which is recommended when cooking legumes of any sort, including lentils, as it is meant to meant to help with digestion and, ahem, gas. 

Spicy Urad Dal

Despite the urad dal I bought being skinned and split, every recipe I found assured me that I could not skip the soaking step. So I did not and you shouldn’t either! Soaking the dal not only reduces the cooking time but also makes the dal more easily digestible. Even with soaking, this did not break down to a mush like other lentils. We really liked the texture.

Ingredients 

To cook the dal:

1 cup or 220g white urad dal (split and skinned black lentils)

½ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon fine sea salt

Small knob ginger, peeled and grated

For the tempering aka tarka: 

3 tablespoons ghee

1 teaspoon cumin seeds

¼ teaspoon asafoetida (also known as hing)

¼ teaspoon kalongi

2-3 dry red chili peppers

½ medium onion, chopped

5-6 curry leaves

1 teaspoon cayenne

To serve:

1 tablespoon lime juice

chopped cilantro 

Method

Rinse the dal well with water until it runs almost clear. This takes a few times. 

Soak it in 4 cups or 960ml water for 30 minutes.

Drain the water and add the dal to a large pot. Pour in 26 oz or 750ml water. Bring to the boil, and use a slotted spoon to remove the scum that rises to the surface. 

Add in the turmeric powder, coriander powder, salt and grated ginger. 

Stir to combine and turn the stove to simmer. 

Put on the lid, but leave it partially ajar, to prevent the pot from boiling over. Simmer for about 30 minutes, checking it every so often to give it a stir. Add a little more water if necessary so the lentils don’t dry out.

When the lentils are cooked, we make the tarka. Heat the ghee in a small pan over medium-high heat. Once the ghee is hot, add the asafoetida, cumin seeds and kalongi and let them crackle for 4-5 seconds.

Add the dry red chili peppers and chopped onions and cook until the onions turn golden brown, stirring frequently.

Quickly stir in the curry leaves and cayenne.

Immediately add the tarka to the cooked dal.

Stir then add the lime juice.

Garnish the dal with chopped cilantro and serve hot with rice, naan or chapati. 

Enjoy!

Welcome to the 21th edition of the 2024 Alphabet Challenge, brought to you by the letter U. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the U recipes below:

• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Culinary Cam: Curry Udon with Prawns 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• Magical Ingredients: Ube Paratha 
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• A Messy Kitchen: Ube Muffins 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• A Day in the Life on the Farm: Ukranian Cod in Tomato Sauce 
• Mayuri’s Jikoni: Vegetable Upma 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal - this post!

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