What are you Cooking the Week of October 26, 2025?

[BakerAunt]

We had the rest of the spaghetti squash lasagna for dinner tonight.

[RiversideLen]

I had the equivalent of a patty melt but made with slices of pork tenderloin instead of a burger patty, with Mexican style cheese - the kind you use for quesadillas - green beans and cauliflower (a cauliflower goes a long way!).

[BakerAunt]

We had the rest of the Shrimp and Vegetable Fettuccini for dinner. That gave me time to finish a second sewing project.

There will be no trick or treaters in our neighborhood tonight. All the action is in town, where they are doing Trunk or Treat.

[RiversideLen]

I have a couple of small turkeys in the freezer, on Monday I pulled one out (7.5 pounds) and have slow thawing it in the fridge. I prepped it for the oven early this afternoon. It was still somewhat icy but not too bad. I split it down the back and seasoned both sides with salt, a touch of garlic powder and thyme. I put it in a 2 inch tall half sheet pan, it's a pretty good fit. It's in the oven now.

One hour 45 minutes later it is out of the oven.

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[Mike Nolan]

MMMM, turkey.

We had cheese souffle for supper tonight.

[BakerAunt]

Great looking turkey, Len!

For dinner on Saturday, I made Cider Braised Chicken with Mushrooms, which is my take on an "Eat Voraciously" recipe for "White Wine-Braised Chicken and Artichokes." My experiment adds apple cider and chicken broth, and deletes the artichokes and olives, both of which my husband does not like. It came out very well. We had it with a mixture of brown and wild rice, accompanied by microwaved frozen peas. We have enough for tomorrow's dinner.

[Joan Simpson]

Len your turkey looks great.

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