Skip to comments.Weekly Cooking Thread - Jan 15, 2011
Posted on 01/15/2011 7:39:26 AM PST by libertarian27
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Yes, I’ve seen the ‘spicy hot’ version - I’m not a spicy or hot food eater so I steer away from that stuff - but I bet it would be a good base for chili, wings, etc.
The ‘spicy’ V-8 works great as a substitute for tomato juice in your fav chili recipe. Another great substitute for the “hot & spicy” lovers is “Bold & Spicy” Bloody Mary Mix. In my neck of the woods, Mrs T's is usually a staple in most grocery stores that also carry beer.
saute 1/4 lb gr. round with 1 green onion & one small garlic clove(both chopped extra fine), pinch salt & dash pepper then rinse & let cool. Add 1/4 c. feta ch(we used tomato & basil feta), 1/8 c. finely shredded mozzarella, 1/8 c finely shredded fresh Parmesan cheese & one egg to bind it all together (makes for gooey finger cooking fun for kids).
For the topping sauce we used one med can crushed tomatoes, 1 Tbsp butter & our fav Italian spices and let that simmer while making the ravioli.
Cook ravioli on boiling salted water until ravioli floats, remove from water and drizzle with the sauce
I’ve never made homemade ravioli, but that filling sounds wonderful!
On the recommendation of a friend, I bought Not Your Mother’s Slow-Cooker Cookbook (I think that’s the title) and am so disappointed. Out of the three recipes I’ve tried so far, two have been just awful. A Swiss steak recipe resulted in decimated meat and last night’s Hoisin Chicken was all dried out, and I only cooked it for the minimum amount of time mentioned in the recipe. grrrr
So, all that to say I don’t have any great recipes to share today. :o)
Haven’t had time to make your chicken recipes yet and haven’t even had time to get on FR all week but have yours bookmarked to do so asap. Reading over the General Tso’s Chicken and saw you discarded the skin. Nooo! I’ve just been introduced to the wonderful world of cracklings. Ok, so they might not be healthy but they’re sooo good that I really don’t care.
When you’re putting up chicken pieces for the freezer, don’t throw out the skins. Save them for cracklings.
Sprinkle on any seasoning combination you’d like - plain salt and pepper, or lemon pepper, or old bay or whatever. Fry the skins in oil or bake them on a cookie sheet until crispy. Enjoy!
January 15th ReCap List:
Dessert* 36 White Chip Orange Divine Cookies
Meal* 6 Lemon Sauce’: Northern Italian
Meal* 9 GENERAL TSOS CHICKEN PENG TENG
Meal* 11 Wheat Free and Gluten Free Pizza Crust
Meal* 20 Scampi Time
Meal* 21 Scrunchy Sweet and Sour Chicken
Meal* 24 BABOOTIE - South African delight...
Meal* 31 Ham and Asparagus Bake
Meal* 39 Chicken Lasagna
Meal* 41 Better Than Olive Garden Alfredo Sauce
Meal* 44 Aromatic Chicken & Lentils
Meal* 44 Herbs de Provence
Meal* 45 Beef Stroganoff
Meal* 63 Homemade Ravioli
Side* 23 Corny Corn Bread
Side* 24 butternut squash coleslaw:
Side* 43 Calico Baked Beans
Side* 51 Red Beans and Rice
Side* 52 Preserved Lemons
Side* 65 CHICKEN CRACKLINGS
Soup* 15 Shrimp Chowder
Soup* 37 Moroccan Spiced Chickpea Soup
Soup* 47 Hamburger Lentil Soup - My Moms Great Recipe
Soup* 57 Beef Stew
(Please don’t post anymore recipes on this string - place them on the current week thread :)
All Weekly ReCap links can be found on my profile page
January 22nd Weekly Cooking Thread:
I made your soup today. It reminded me of the Cabbage Beef soup at Shoneys when I read it, so I used kidney beans in place of lentils, and chicken broth in place of water. It came out great!
Always good to have feedback on these....thanks!
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