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.
I thank you too
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.
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?
Butter can be used in place of shortening for almost any recipe, except for certain candies.
OK. I can help. I am, afterall, a Gramma.
First off, you find yerself a nice fat Mongolian................
Jumps up & down! Jumps up & down!
I'LL be your Royal Taste Tester!!!!
I'm not kidding, Big Al!!!
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.
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.
Fluffy French Toast - 12 slices
1/4 cup all purpose flour
1 cup milk
pinch of salt
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)
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/Franks 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.
Yeah, I use butter a lot to replace shortening. Sometimes I use apple butter depending on the cake.
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.
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! :)
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.
3 cloves of GARLIC (oops)
Glad you liked it....makes my day
Had some browning bananas on the counter - time for Banana cake
Found this really good recipe online - a keeper:
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)
1/2c butter - soften
8ounces cream cheese - soften
3 1/2c confectioners sugar (adjust amounts to taste)
(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!)
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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:)
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I have a question about the chicken tetrazini. It doesn’t say how much flour to use.
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.....
Thanks for the feedback - I also love to use panko....
I like Panko too. :)
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
This week’s, January 29th, cooking thread.
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“did you get pinged to this weeks thread today @ 10am EST?”
OH! OH! MY BAD!!!! Yes I did get it. Thanks.
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