Calling all food slores! We are back and asking you to be responsible for our family’s Thanksgiving happiness by sharing your best and most awesome recipes. Because you see, we couldn’t be bothered to think up anything for ourselves, so we want you to do it for us. No pressure or anything.
This time we are requesting that you submit to us your best dish (with food on it). Only one. It can be an appetizer, an entrée, or a dessert. You choose. And, we’re going to give you a cap of $25.00 so that it won’t be cost prohibitive for someone wanting to try making it. For all of you out-of-towners in other countries, submit your most awesome Christmas dishes. For UKers, your cap will be £15. As always, we need the recipe, of course, the final budget, and a picture of your creation.
(Edit: While we prefer original photography for reasons of documentation, creativity in presentation and so we know that you made the recipe, for this contest we will accept photos from recipes that you have cooked from as long as they are credited (with a link, if possible), along with the recipe.)
As always, we have our illustrious judges GTCosita and LaunieK who are very much looking forward to seeing what you all come up with. Contest ends Sunday, November 20th, 11:59 p.m. PST. For those in Oz, your deadline is Monday, November 21st, 11:59 p.m. PST.
I am reposting our basics price breakdown list that we used in the previous contest so that you can better estimate the cost of some of the stuff you keep on-hand every day.
Oil – free
Salt & pepper – free
Flour – 25¢, 1 cup
Butter – 40¢, a stick
Potatoes – 25¢ each
Onions – 25¢ each
Rice – 10¢, a cup
Pasta – 10¢, a cup
Fresh garlic – 25¢, a head
“Fancy” grains and pastas:
quinoa, couscous, pearl couscous etc. – 15¢, a cupDried herbs:
basil, oregano, bay leaves – freeDried spices:
garlic powder, onion powder, cayenne, paprika – free“Fancy” herbs and spices:
smoked paprika, fennel seed, coriander etc. – 5¢ per teaspoonchicken, vegetable stock – 25¢ a cup
Now, many of you have asked very good questions about including various items like turtles, wine and the like. I’d use market and retail pricing for things like that. If you’re really unsure of your item, take the price of the item, divide a serving size into it, and figure out how many servings you have used. We aren’t going to be too scientific about it because the goal of the contest is to have fun and be creative!
OK, GO!
Turkey picture courtesy of Foodistablog, Dinner picture courtesy of LaunieK.
