What’s the best dish for Thanksgiving?

The best Thanksgiving dinner may well depend on how you prepare it, but it’s hard to top a traditional eggplant stew.

This simple stew can be made for any family dinner and tastes great with just about anything.

The key is to have a slow cooker that’s dishwasher safe and cook your eggs in batches, rather than tossing them together.

In other words, use a large slow cooker and cook in batches until all the eggs are cooked and they’re bubbling.

This method will help keep the eggs tender and juicy.

It also means you’ll have more time to make a pot of the soup you’ll eat with the dinner.

If you’re looking for something with a bit more depth, try the vegetable soup, which can be used as a main dish.

To prepare this eggplant soup, combine all the ingredients in a large bowl and whisk them until smooth.

Pour the soup into a slow-cooker and let it simmer for about 10 minutes.

When it’s done, turn off the heat and stir in some chopped fresh parsley.

Serve the soup with roasted tomatoes and an onion soup garnish.

How to make a nachos with cream cheese, guacamole and guac

Ingredients 1 tablespoon butter 1 cup cornmeal 1 cup flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup water 1/8 cup grated Parmesan cheese 1/16 cup shredded cheese 1 egg (optional) Directions Heat butter in a medium bowl over medium-high heat.

Add flour, salt and pepper.

Stir to combine and cook for 5 minutes.

Add cornmeal, water, and Parmesan.

Stir, then add cheese and egg.

Cook until the mixture is bubbling, stirring constantly.

Stir in grated cheese and mix well.

Add grated shredded cheese and stir until it is melted.

Add egg and mix thoroughly.

Divide mixture into 12 equal portions.

Roll each portion into a log about 1/12 inch thick.

Place in a greased 8-inch pie plate.

Bake for 10-12 minutes, until cheese is bubbly and crust is golden brown.

Remove from oven and serve.

Recipe Notes If using grated parmesan, you may need to stir to combine. 3.2.2802