Posted on 02/19/2011 5:07:06 AM PST by libertarian27
Welcome to the 11th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two 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.
Is there a ping list to which I can be added?
Yes, you’ve been added to the list!
To see past recipes from the last 10 weeks just go on my profile page.
Sweet Cole Slaw
Medium Head Cabbage - Shredded (1 bag 16oz+mix)
Shredded Carrots - amount to your preference
2T+ Diced Onions
(Shredded Radishes - Optional)
2/3 cup Mayonnaise
3 T Vegetable Oil
1/2 cup sugar (or less for less sweet sauce)
1T Vinegar
1/4t Salt
1/2t+ Poppy Seeds
Chill at least 2 hours (combined) before serving
Poorman’s Toffee:
1 sleeve saltine crackers (you’ll have a few leftover)
1 cup margarine
1 cup sugar
1 12 oz package chocolate chips
chopped nuts optional
Line a jelly roll pan or cookie sheet with crackers laid side by side in a rectangle shape. Note - try to use a flat cookie sheet rather than one that’s too warped.
In a small saucepan, melt the margarine and sugar together. Bring to a boil and continue to boil for 3-5 minutes. Stir regularly. Do not let it burn. Pour over the crackers.
Bake at 350 for 7 minutes.
Remove from oven and sprinkle on chocolate chips. Wait until the chocolate melts and spread it evenly across the crackers. Sprinkle chopped nuts on top if you wish but it’s good without them.
Put into fridge to chill. Once chilled, break into chunks and enjoy. Unless your house is cool, it’s best to store in the fridge.
Adobo Chicken with ginger:
This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken. Great for picnics.
Ingredients:
* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns
Directions:
1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Some folks like to brown the chicken first or put the pieces under the broiler for a few minutes at the end.
Chop a few scallions and sprinkle over the dish for some color. Serves six.
Save a few pieces of bacon and dip them in melted chocolate!
Oh, something else. Last Thanksgiving, I was eating a piece of pumpkin pie and had grabbed the last piece of bacon and O-M-G! Next time you make pumpkin pie, serve it with crumbled bacon on top or a couple pieces of bacon on the side. Sounds strange, but yuuuuuuuuuummmmmyyyy! I don’t know if you can bake the crumbled bacon in the pie or not but that’s on my list to try.
Cinnamon Graham-Apple Crisp
6 Granny Smith apples (2 lb.), thinly sliced
½ tsp. ground cinnamon
1/3 cup flour
2 tbsp. brown sugar
¼ cup (1/2 stick) cold margarine or butter
10 Honey Maid Low Fat Cinnamon Grahams, coarsely chopped (about 1-1/2 cups)
Heat oven to 350 degrees.
Combine apples and cinnamon in 9-inch square baking dish.
Mix flour and sugar in medium bowl. Cut in margarine or butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped grahams; sprinkle over apple mixture. Cover loosely with foil.
In a pinch and you’ve run out of buttermilk? I’ve added the others because they are relatively common and someone might like them. Three is a NOTE on one of them, that came from the original poster at that site. From that site, evidently the lemon juice and milk substitute is better than using the vinegar.
Lemon and Milk
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. Perfect!
Yogurt and Milk
Mix 3/4 cup plain yogurt with 1/4 cup of milk. Stir and make it a quick substitution for buttermilk.
Milk and Cream of Tartar
Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.
You can also do 3.5 tsp. of white vinegar in a 1 cup measuring cup and then fill to the 1 cup mark with milk.
Those with dairy allergies can use coconut milk with vinegar.
From the same site, other substitutions
SOUR CREAM for ITALY
PLAIN WHOLE MILK yogurt + Lemon juice = sour cream
Must be PLAIN WHOLE MILK yogurt. I found PLAIN Greek yogurt at all the Ipersisa stores.(Greek tastes best)
Not as thick as making it from real cream + cultures but ALL of my Italy relatives just loved it!
RECIPE:
1 small container of WHOLE MILK PLAIN yogurt
ADD juice of 1/2 lemon (strained)
Let sit in fridge for 3 hours (or more)
Done.
SUBSTITUTE FOR EVAP MILK ( 12 oz can )
Put twice the amount of fresh milk that you need in a saucepan, and let it slowly simmer until only HALF remains in the saucepan. (can take hours)
SUBSTITUTE FOR PHILADELPHIA CREAM CHEESE
Italy does have this product on the shelves but at the exhorbitant price they charge it makes it far too expensive to make even a simple cream cheese frosting.
HOMEMADE PHILADELPHIA CREAM CHEESE
Do this at noon.
1 quart PLAIN WHOLE MILK YOGURT
1/2 tsp salt
1 new knee high panty type stocking
Colander with handles
Instructions:
Stretch out the stocking
Tie a knot 1/3 up from the toe
Place the stocking in a tall clean beverage pitcher, overlap the elastic part of the stocking over the edge.
Bring the knot 4 inches from the top.
Stir the salt into the yogurt
Dump all of it into the stocking. (do not squeeze)
Lift stocking out, tie a knot right after the ball of yogurt.
Tie each side of stocking to the colander handles.
The ball should be totally suspended.
Put colander into a larger pot or pan.
Put both into the fridge UNCOVERED for a min. of 12 hours to drain.
When you wake up the next morning … Voila!
The best tasting cream cheese …ever !
Store in a resealable container.
* NOTE: When i first read this recipe it just didn’t make sense to me. Then when i did it, not very much liquid drained out and it made even less sense. But when i tasted it … i was blown away ! I may never buy cream cheese from a store again, even here in the USA.
SUBSTITUTE FOR BOURSIN (not found in Italy)
1 cup cream cheese
1 cup butter (room temp softened)
1 large clove of garlic smashed into a paste
1 T dried parsley, also smashed into a powder
Mix
Refrigerate so it hardens a bit
Very simplistic recipe but is identical to store bought
at much less than 1/2 the price.
SOUR CREAM # 2
Homemade Sour Cream
1 cup heavy cream
1/4 cup LEMON JUICE
In a screw-top jar or mason jar with lid, combine the heavy cream and lemon juice. Shake the ingredients up a bit to thoroughly mix and let stand, COVERED, at ROOM TEMPERATURE for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that sour cream is well chilled before using.
http://www.joythebaker.com/blog/2009/10/the-best-buttermilk-substitutions/
Yum. They look a lot like my favorite appetizer, rumaki. I’ll have to try these
Were you watching Devine Designyesterday?
No, but I am familiar with the program - she’s a great designer. I used to order adobo chicken in a small restaurant in Juneau, Alaska which has a good sized Filipino community and found this recipe on line. Good eating!
She kept mentioning Chicken Adobo on her show yesterday. Even showed her getting a carry-out order of it to give to her electrician. I had never heard of it before yesterday.
That website is a riot - I’m bookmarking that - she’s a hoot!
Recipe looks evil!Mmmm
One of my favorite ways to make swiss chard is with fresh tomato sauce and penne loaded with parmesan cheese. I’ll try to write out the recipe but it won’t be too exact since it’s just something I throw together.
In a large saucepan saute 1/4 of a minced sweet onion in 1 tbsp of olive oil. Add 1 minced clove of garlic and half a grated carrot. Saute for a few minutes together and 4 cups of chopped fresh swiss chard, stems removed. Cook until wilted and add 4 cups of crushed tomatoes (or more to taste). I like to let it simmer for at least 30 minutes or so. You can add a little water if you don’t want it too thick. Cover and continue to cook on low while you boil water in a saucepan for pasta. Cook 1 lb of penne, drain and mix with tomato/swiss chard mixture. Top with parmesan cheese and serve.
My mom used to partially cook the white stems, dip them in batter and deep fry them.
I found this recipe on the internet and bought the butternut squash. I plan on making it within the week..
Butternut Squash and Scallion Risotto
Ingredients
* 1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
* 1 quart chicken or vegetable stock
* 2 tablespoons olive oil
* 1 shallot, sliced
* 3 scallions, thinly sliced (white and green parts divided)
* 2 garlic cloves, minced
* ¾ cup Arborio rice
* 1/4 cup dry white wine
Procedures
Place the squash and the stock in a medium saucepan over high heat. Simmer, uncovered, until the squash is tender, about 15 minutes. Set aside over low heat to keep warm while you proceed with the recipe.
Coat a dutch oven or deep sauté pan with the olive oil, and set it over medium heat. Add the the shallot, white parts of the scallions, and garlic and cook until fragrant and beginning to brown, about 3 minutes. Add the rice and continue to stir until the grains are covered in oil and beginning to toast, about 1 minute. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 3 minutes. Turn the heat down to medium-low, and add 1 cup of the warm stock, stirring occasionally until the rice has absorbed the liquid.
Continue adding stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat.
When the rice is nearly cooked through, add the remaining stock and the squash cubes. Stir in the green parts of the scallions, reserving some for garnish. To serve, ladle the risotto into bowls and sprinkle with the remaining scallions.
Those rolls are beyond fabulous, fabulously evil. lol Can I say the devil made me eat one?
I hope we sell out of them on the day of the bake sale. I do NOT want leftovers!
I love her website too. She is hilarious and her recipes all look quite good.
I’ve tried the lemon and the vinegar for the buttermilk substitute and much prefer the vinegar since the other tastes too lemony. It has been my go to substitute when I make pancakes/waffles since I was a teen. It makes them so high and fluffy. The smell of buttermilk makes me ill..
I cleaned it up for you
We made these this morning, just made 1/4 of the recipe to try it out as I need a bake sale item next month and wanted something new. OMG these are too die for!
From this website. http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
My daughter says her Bolognese Sauce is excellent too.
Pioneer Woman’s Cinnamon Rolls Added by Ree on September 3, 2009 in Breads, Sweet Rolls
Prep Time 2 Hours
Cook Time 30 Minutes
Servings 8
Difficulty Easy
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup
Sugar 2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/2 teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting. Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
** You can also add chopped nuts before you start rolling the dough. I usually use a larger cake pan than 7 in, but that’s just me. (netizen)
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