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Weekly Cooking Thread - January 22, 2011
FreeRepublicCooks | January 22, 2011 | libertarian27

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.


TOPICS: Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
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To: Netizen

I thank you too


51 posted on 01/22/2011 3:59:20 PM PST by al baby (Hi Mom!!! <sarc>)
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To: libertarian27

This one has been around a long time, but it’s still one of my favorites. Serve this warm with vanilla ice cream.

CHERRY PINEAPPLE DUMP CAKE

1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. chopped nuts
1/2 c. butter

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.


52 posted on 01/22/2011 5:03:35 PM PST by FrdmLvr (Death to tyrants)
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To: libertarian27

Question for the cooking thread:

For years, my family has always made roast beef the exact same way. Put it in a slow cooker, add shredded carrots and seasonings, cook all day, it’s nice and tender at the end of the day.

Except, the last 3 or 4 times, it has come out so stringy it was like chewing paracord! We’ve tried it with a couple different cuts of beef, and they look really good sitting in the store, but they keep getting stringier. The last one was so nasty I lose my appetite even thinking about it.

What could be causing this?


53 posted on 01/22/2011 8:04:44 PM PST by Ellendra (Profanity is the mark of a conversational cripple.)
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To: Netizen

Butter can be used in place of shortening for almost any recipe, except for certain candies.


54 posted on 01/22/2011 8:08:56 PM PST by Ellendra (Profanity is the mark of a conversational cripple.)
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To: al baby

OK. I can help. I am, afterall, a Gramma.

First off, you find yerself a nice fat Mongolian................


55 posted on 01/22/2011 8:54:21 PM PST by Bradís Gramma (Here's a thought!! Donate to the website you are on RIGHT NOW!! .... *waves hi to DS*)
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To: al baby
i will print it out and give it a try again thank you

Jumps up & down! Jumps up & down!

I'LL be your Royal Taste Tester!!!!

:) :)

I'm not kidding, Big Al!!!

56 posted on 01/22/2011 8:56:41 PM PST by Bradís Gramma (Here's a thought!! Donate to the website you are on RIGHT NOW!! .... *waves hi to DS*)
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To: Ellendra

Cattle are running leaner these days - and if you are buying from a source/store that doesn’t label their meats you are most likely buying ‘select’ meats - which doesn’t mean they are bad but the fat content will be a lot less, which will make any select cut stringier/less tender.

Even a choice cut of beef will not be a choice cut from 10 years ago - everything, including the economy, is getting leaner....it all has to do with the fat content - there’s no fat- most everything is running lean and mean.(stringy and tough)

Ask before you buy.


57 posted on 01/22/2011 10:27:21 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Just tried this recipe for french toast and it was really good. Husband wanted french toast this morning so off I went to the web for something different.
A keeper!

Fluffy French Toast - 12 slices
(allrecipe)

1/4 cup all purpose flour
1 cup milk
pinch of salt
3 eggs
1/2t cinnamon
1t Vanilla
1T white sugar
12 slices bread.

Flour in bowl, add milk gradually to incorporate - add rest of the ingredients - Stir well

Fry on skillet

(The flour was a great addition. We had some leftover mixture and cooked it up sans-bread and it tasted like a delicate crepe)


58 posted on 01/23/2011 9:11:32 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
Someone sent me a link to a video of Justin Wilson (that crazy Cajun ☺) cooking chicken. It looked so good I copied down everything he did and this is the result. I made this last night and it was some of the best chicken I've ever had, gar-on-teed! I don't have the link to the video any longer, unfortunately, but here's his recipe.

Chicken ala Justin Wilson

2 chickens (or 4-5 lb. chicken parts)
Salt, pepper, red pepper (or Cajun seasoning)
4 cups chopped onion (2 large yellow onions)
1 cup chopped green onion (2 bunches, washed and trimmed)
1 cup chopped celery
2 cups chopped parsley (I used one bunch and removed the stems)
1 cup pimiento (or 1 red pepper, cut into strips)
3-4 cups sauterne wine
8 dashes Durkee/Frank’s hot sauce
2 tbsp. Worcestershire sauce

Heat oven to 365 degrees. Place chicken in large roasting pan and sprinkle chicken with salt, pepper and red pepper.

In bowl, mix together wine, hot sauce and Worcestershire sauce. Pour wine mixture over chicken. Salt vegetables and spread over chicken.

Bake uncovered at 365 degrees for 1-1/2 to 2 hours or until tender.

A note on sauterne wine: When I went to the liquor store for sauterne wine, I was told that true sauterne wine is quite expensive - $30+ for a half bottle. The wine manager pointed me to a delicious substitute, something called "Angelica", which is a sweet fortified (brandy added) white wine. Instead of $30+ for just a couple of cups, it was around $15 for a large jug. I would imagine that you could also use a Riesling if Angelica isn't available.

I also plan to try this same recipe with shrimp instead of the chicken, thicken the remaining sauce and serve over angel hair pasta.

59 posted on 01/23/2011 9:15:38 AM PST by Fast Moving Angel
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To: Ellendra

Yeah, I use butter a lot to replace shortening. Sometimes I use apple butter depending on the cake.


60 posted on 01/23/2011 11:53:24 AM PST by Netizen
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To: libertarian27

I thought that the first time it happened, but the last 2 were fatty AND stringy. In previous years I’ve cooked very lean meats this way and they came out tender, that’s part of why my family cooks them this way. Something else must have changed, I just haven’t figured out what.


61 posted on 01/23/2011 2:25:15 PM PST by Ellendra (Profanity is the mark of a conversational cripple.)
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To: illiac

I used your sis-in-law’s recipe with the following changes. I reduced the onion to 1/2 of a medium onion and used only 1 t. of chili powder. I used a dozen cloves of garlic. I added the juice of 1/2 an orange and 1/2 of a lime. Cooked it at 400 for 1 hour, then another 5 or 6 hours at 300.

Everyone LOVED it.

Thanks for posting the recipe! :)


62 posted on 01/23/2011 7:11:40 PM PST by RoseyT (Piney Woods of East Texas)
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To: libertarian27

Here’s a marinade for chicken that’s on the spicy side.

1/3 pickled jalapeno sliced peppers
1/4 cup of liquid from the peppers
Juice of 2 limes
4 tbls corn oil
3 tbls minced fresh cilantro (or to taste)
4 onions sliced
3 cloves of galic

Add all ingredients to a blender. Allow meat to marinade for 2 to 3 hours. adds a nice bite to the chicken.


63 posted on 01/23/2011 9:06:32 PM PST by Sparky21555
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To: Sparky21555

3 cloves of GARLIC (oops)


64 posted on 01/23/2011 9:07:52 PM PST by Sparky21555
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To: RoseyT

Glad you liked it....makes my day


65 posted on 01/24/2011 6:28:16 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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Had some browning bananas on the counter - time for Banana cake
Found this really good recipe online - a keeper:

Banana Cake

Preheat oven to 275’(not a typo)

Grease and Flour 9X13 pan

Mash @1 1/2(+)cups banana (@3-4 bananas), add 2t lemon juice - set aside

1 1/2c Buttermilk (or @1 1/2t vinegar w/ regular milk to equal 1 1/2c-set aside to form buttermilk)

Mix 3c flour, 1/4t salt, 1 1/2t baking soda - set aside

Cream 3/4c butter, 2 1/8c sugar, beat in 3 eggs one at a time, mix in 2t vanilla.

Alternately add Milk and flour mixtures to the creamed sugar. Beat well. Stir in bananas.

Bake @1 hour until clean test toothpick at 275’
When done, immediately place cake in freezer for @45 minutes. Remove from freezer and frost.(that sounds funny)

Frosting:
1/2c butter - soften
8ounces cream cheese - soften
3 1/2c confectioners sugar (adjust amounts to taste)
1t vanilla
(add chopped nuts - optional)

(Recently found the trick for moister cakes, muffins, etc. Take them directly out of the oven to a freezer (or outside-these days) to quick chill and stop the baking process faster - Works Great!)


66 posted on 01/25/2011 7:30:00 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Mama Shawna

You’re added to the Cooking Thread ping list!


67 posted on 01/27/2011 8:33:01 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: illiac

I made your Pork Chops with lemon caper sauce last night- Yummy!

(I used Panko Bread crumbs instead of the italian seasoned crumbs - Alton Brown had a show on Panko crumbs and now I’m addicted to them -that darn Alton:)


68 posted on 01/27/2011 9:04:20 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: RandallFlagg

You’re added to the cooking ping!
Welcome aboard.


69 posted on 01/28/2011 6:25:17 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I have a question about the chicken tetrazini. It doesn’t say how much flour to use.


70 posted on 01/28/2011 6:27:58 AM PST by Netizen
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To: Netizen

Oops - I didn’t

It’s 1/2 cup of flour
And - I messed up the Milk - should be 3 cups of milk

I’m going to delete that recipe and repost on that thread
The way it’s typed would come out yucky.....


71 posted on 01/28/2011 6:55:42 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Thanks for the feedback - I also love to use panko....


72 posted on 01/28/2011 7:25:32 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

I like Panko too. :)


73 posted on 01/28/2011 8:11:42 AM PST by Netizen
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To: All

This week’s Recap of Recipes
(please don’t add any new recipes to this thread)

Dessert* 8 Do-Ahead Baked Apples
Dessert* 10 Lazy Day Apple Cake
Dessert* 52 CHERRY PINEAPPLE DUMP CAKE
Dessert* 66 Banana Cake
Meal* 11 P F Chang’s Mongolian Beef
Meal* 12 Pork Chops with Lemon Caper Sauce
Meal* 13 Sweet & Savory Slow Cooker Pulled Pork
Meal* 28 Pernil de Horneado Puertoricano-Roast Pork
Meal* 33 Pernil with Lechonera sauce-Roast Pork
Meal* 46 Beefy Spanish Rice 
Meal* 58 Fluffy French Toast
Meal* 59 Chicken ala Justin Wilson
Meal* 63 Chicken Marinade


74 posted on 01/29/2011 6:51:22 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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http://www.freerepublic.com/focus/f-chat/2665304/posts

This week’s, January 29th, cooking thread.


75 posted on 01/29/2011 7:13:20 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

If I’m not on your ping list - please add me?


76 posted on 01/29/2011 11:38:30 AM PST by LADY J (Change your thoughts and you change your world.. - Norman Vincent Peale)
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To: LADY J

You’re already on it - did you get pinged to this weeks thread today @ 10am EST?


77 posted on 01/29/2011 12:25:30 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

“did you get pinged to this weeks thread today @ 10am EST?”

OH! OH! MY BAD!!!! Yes I did get it. Thanks.


78 posted on 01/29/2011 4:36:14 PM PST by LADY J (Change your thoughts and you change your world.. - Norman Vincent Peale)
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To: LADY J

Excellent!


79 posted on 01/30/2011 4:04:27 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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