Skip to comments.Weekly Cooking Thread - January 22, 2011
Posted on 01/22/2011 7:20:46 AM PST by libertarian27
Welcome to the 7th 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.
Thank you so much. How good does it sound?!! It is one of those recipes that makes your mouth water by just reading it. I would double it since my family is a good “eater” of lasagna and I think leftovers taste better the second day. Mom
You might want to go heavy on the cream too - I always end up running out of sauce for the top layer.(oh, and a couple of scrapes of nutmeg in the cream sauce:)
I just checked some Stouffer lasagna recipes on the net - looks like they use different vegetables - can’t see why you can’t just add different veggies to that recipe - but hope you try it straight the first time!
“I was wondering if anyone had a good recipe for vegetable lasagna sort of like the Stouffers version but homemade.”
I’m a Stouffer currently enjoying a Stouffer’s frozen Turkey Tetrazini. Even I can’t replicate some of my families dishes, especial macaroni and cheese. If you find a good recipe, let me know. I prefer to cook from scratch.
Have any of you cooked Pernil (Puerto Rican roast pork)? I’m making one this weekend. I haven’t decided exactly which recipe to use but I’m considering these 2.
Could you add me to your ping list? Favorite pastime, eating.....
“Im a Stouffer currently enjoying a Stouffers frozen Turkey Tetrazini....If you find a good recipe, let me know. I prefer to cook from scratch.”
I got one of those too :)
Chicken Tetrazzini (Just replace chicken with turkey)
From the Dec 18th Cooking thread
Here is my sister in laws’ recipe....
Pernil de Horneado Puertoricano
Prep time: 20 minutes
Cook time: 3-6 hours
Easy Crock Pot Pork Roast
Food Ideas for a World Cup Themed Party
10 - 15 pound pork shoulder (preferrably bone in and skin on)
5-10 cloves of garlic (although some versions have quite a bit more garlic)
2 large onions, quartered
2 Tablespoons fresh oregano (or half the amount of dried oregano)
1 Tablespoon of your favorite chili powder (ancho powder works well, or even your favorite hot sauce)
1 half cup wine or cider vinegar
1 Tablespoon of sugar
Oil as needed
Salt to taste
Pepper to taste
Optional: Some recipes call for a Tablespoon of Worcestershire sauce as well.
1.In a blender combine all of the ingredients except for the pork and the oil. Whiz until well smooth.
2.Slowly add oil to thicken the mixture. About 2 Tablespoons should do the trick, but use your judgement. You want to make a mixture you can spread all over the pork.
3.Place the pork shoulder into a deep baking dish. Score the skin with a knife in a criss cross fashion.
4.Pour the spice mixture all over the top and rub into the pork. Make sure you get the mixture underneith and into the scores you made in the skin.
5.Place the roast into a preheated 350 degree oven for at least 3 hours. If you have time, you can even turn the heat down to 275 and cook the roast for even longer. It really is difficult to overcook a pork shoulder.
Serve the pernil with slices of lime, diced cilantro, and diced onion.
How do you use the yellow cake mix in this recipe?
Sounds fantastic. I’m prepping now and will let the roast rest overnight with all the good stuff on it. The aroma of it cooking tomorrow should drive us all mad while we’re watching NFL playoffs. :D
@libertarian27 Add me to the cooking ping list, please!
Your marinade sounds good, have you tried it on a beef roast?
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My Latin American Friends taught me to use Lechonera sauce to marinade my pork (similar to Mollo Criollo sauce which can be substituted for it if you can’t find the Lechonera sauce). Marinade the pork roast in a plastic bag or pan overnight or up to two days, turning it every so often to insure the entire roast is well marinated. Then line a baking dish with foil making sure you will have enough foil to totally enclose the roast leaving room for air above the roast so it can steam as it cooks. Put the pork roast and the marinade in the pan and fold the foil over the top to seal it closed. Slow roast in a 300 degree oven until done. This produces pork roast that falls apart. I have also cooked smaller pork roasts in my crock pot using this same marinade method. Either way it comes out moist and delicious.
Tried it on a beef brisket....slow cooked in crock pot for 8 hours....pretty good....
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Taste of Home is a good site to check.
Layer the apple slices on the prepared cake batter and the spices and brown sugar over them.
Sorry I wasn’t clear on that, it was late by my personal clock.
I’ve tried to find a german chocolate cake recipe from scratch. We don’t use boxed mixes anymore due to the trans fats. The only boxed mix I wound without the partially hydrogenated oils is white angel food cake. :( Same thing with pre made frostings. :(
The online german choc cake recipes call for shortening... trans fats... grrr even the supposed trans fat free shortening really does have trans fats, they just hide it with the numbers game.
Does anyone know if you can just use some vegetable oil in place of the shortening/trans fats and how it might affect texture or taste? With trans fats being the main culprit in blocked arteries we just prefer to avoid them whenever we can especially since they hide them in so many things, even sugar free pudding for crying out loud. :(
I got one of those loins this weekend. I sliced it into loin chops, some thin loin chops for schnitzel, a nice pork roast and about a pound and a half of small cubes for pork tacos. (Yum!)
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