Skip to comments.Weekly Cooking Thread - Jan 15, 2011
Posted on 01/15/2011 7:39:26 AM PST by libertarian27
Welcome to the 6th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Would you like to share a tried and true recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Weekly Cooking Thread Ping List
Recap Recipes from the Jan 8th thread:
Bread* 16 French Bread - Bread Machine
Dessert* 32 Moist Chocolate Cake
Dessert* 32 Quick Caramel Frosting
Dessert* 40 Baked Custard Pie
Meal* 7 Chicken Parmesan
Meal* 24 Chicken Parmesan II
Meal* 29 Osso Bucco
Meal* 39 Dairyland Casserole
Pets* 14 Homemade Liver Treats for Pets
Soup* 31 Chicken Barley Stew
Soup* 35 Baszcz (Kielbasa Soup)
Soup* 38 Italian Chicken Soup
Soup* 43 Cowboy Soup
Soup* 13 Hearty smoky bean soup
(Each weeks recipe recap links can be found through my profile page)
(to be added/deleted to the list please just drop a FReep Mail or post on this thread)
Please add me to the list! I recently found out I have a wheat allergy so am looking for tried and true wheatfree recipes. Thank you!
I gained 5-lb just from reading that Jan 8 thread.
Can of whole peeled tomatoes
Small can of tomato paste
Lots of garlic, 3/4 head or more
Lots of olive oil, cover the bottom of heavy pan plus a bit more
Heat olive oil till just before smoke, fry chopped garlic till just turning brown, happens fast, add tomatoes & paste, cut tomatoes up right in pan, stir, cover and simmer 20 min., can thin with ladle of pasta water if desired.
Try just like this before cooking another batch with spices, onions, mushrooms etc., has a great refreshing lemon flavor. Good over your choice of pasta. I like regular spaghetti. Mmmmmmm good
Hope you enjoy!
Track, don’t see “lemon” in the recipe ingredients?
You’re right, but that’s the thing. It comes from adding the garlic to the hot oil and frying. It’s not the same if you heat the garlic slowly. If you want Italian sausage with your meal, I’ll fry it in separate pan till it’s good and brown then slice it up and add over a plate of pasta and sauce. But you could also just add the sliced sausage to the sauce and cook a bit.
GENERAL TSO’S CHICKEN PENG TENG
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded (use only 1 or 2 to keep the spicy heat down)
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Is your allergy specific to wheat or is it a Gluten allergy?
If you like pizza, here is a great crust....
Wheat Free and Gluten Free Pizza Crust
This crispy pizza crust tastes so delicious that your guests won’t
know it’s wheat and gluten-free. You can hold a slice in your
hand and it won’t crumble! You may also shape the dough into four
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees.
In medium bowl using regular beaters (not dough hooks), blend
the yeast, flours, dry milk powder, xanthan gum, salt, gelatin
powder, and Italian herb seasoning on low speed. Add warm water,
sugar (or honey), olive oil, and vinegar. Beat on high speed for
3 minutes. (If the mixer bounces around the bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) The dough will resemble soft
bread dough. (You may also mix in bread machine on dough
Put mixture into 12-inch pizza pan or on baking sheet (for thin,
crispy crust), 11 x 7-inch pan (for deep dish version) that has
been coated with cooking spray. Liberally sprinkle rice flour
onto dough, then press dough into pan, continuing to sprinkle
dough with flour to prevent sticking to your hands. Make edges
thicker to contain the toppings.
Bake the pizza crust for 10 minutes. Remove from oven. Spread
pizza crust with your favorite sauce and toppings. Bake for
another 20-25 minutes or until top is nicely browned.
Preparation = 45 minutes. Serves 6.
Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg,
Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice
flour in place of the 2 tablespoons dry milk powder or non-dairy
milk powder. However, the crust won’t brown as nicely.
Wow I didn’t know that about garlic! Going to try that tonight! Thanks!
Thanks! Pizz is my most favorite food! I just purchased a bag of Red Mill gluten free pizza dough mix to try...but I’d rather make it myself. I’ll give your recipe a try!
6 slices bacon
20 oz bag loose or cubed hash brown potatoes (plain or seasoned)
2 T flour
1 T seafood seasoning (or to taste)
3 C chicken broth
1 or 2 cans corn
2 C half & half or cream
1 lb bag frozen salad shrimp, rinsed
Cook the bacon and crumble. Cook the hash browns in the bacon grease. Sprinkle in the flour and seasoning. Combine all ingredients in a large pot and heat through. Enjoy.
Found this recipe last week in the grocery ads. Everyone LOVED it, even those who at first turned up their noses. Hubby said it’s a keeper and Miss Doesn’t Eat went back for seconds. Sent some over to the neighbor and she said it was the best. I’m going to try it this week with a couple cans of clams that need to be eaten.
General Tso’s was just what I was thinking of at the store this morning. I found some reduced chicken quarters and bought some rice for chinese so this was perfect timing. Thanks.
That sounds real easy and really good. Might have it with the football games tonight. Thanks
How does it get a lemon taste?
Can white meat be substituted ?
Scampi Time - serves 2
If you have looked at my prior recipes, you will notice that I have no clue on measurements. Unlike baking, where being off a teaspoon of something is life or death, in cooking, it is by feel. Taste and adjust.
Dozen Large Shrimp, peeled and deveined, tails off
Salted Butter or Margarine
Couple sprigs fresh parsely
White wine is optional for cooking, but necessary for drinking with this dish.
Handful of pasta.
Heat a couple of tablespoons of olive oil in a saute pan. When heated to point right before smoking Add a couple of tablespoons of butter or margarine, add tablespoon of garlic and add shrimp.
Meanwhile, boil water in pot, add some olive oil and salt. When water is boiled, add pasta.
Note: Start pasta first since the shrimp will be done before the pasta. Also, do not rinse pasta when done.
Cook Shrimp till almost pink. Add splash of wine, squeeze 1/2 lemon to pan. Stir and cook till just about done. Turn off heat and continue stirring. Chop up parsely and add to pan.
Add pasta to Shrimp mixture and stir in.
Plate it up and enjoy. You can toast up a couple of pieces of Italian bread to soak up the sauce. If you do that, I would suggest you butter up a couple of pieces of bread, add butter and garlic to it and toast it till crispy.
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