Skip to comments.Weekly Cooking Thread ~ February 26, 2011
Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th 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.
Love the Thai Basil.
I always look at unit pricing.
Viet is not as spicy. Its more about fresh.
I am literally addicted to it!
That’s true, you have to pay attention. I noticed that with the shredded cheese when I made Lasagna this past week. I noticed quite some time back that Northern had not only raised the price of their toilet paper, they also took about 1/4 inch off the width. That was the last time I bought their product.
We use the Costco/Kirkland brand. I did the math on it and it is WAY cheaper to buy that in bulk there.
Savory Sausage and Rice - All in One Skillet
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked regular brown rice
1/2 cup uncooked wild rice
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons chopped fresh parsley
1.Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
2.Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
I just didn’t like the flavors. There were several of us that went that day and we all ordered different things and then shared. We all were disappointed with it.
Mortadello.....on any sandwich....any style...
I have had some odd Lao things.
Thai has some weird stuff too.
But they all have gems as well.
Thanks for all the great ideas!
My local grocer has a ‘truck load’ sale every few months. I missed his chix breast deal but picked up 20# of sausage.
“Find some nice thick Asparagus.Do the bend-break on one, cut the rest to that length”
Yummy. But makes my pee stink..
I’m going to try this today. I’m thinking of putting some mini chocolate chips in one and skipping the almonds.
Cream Cheese Coffee Cake
* 1 cup (8 ounces) sour cream
* 1/2 cup sugar
* 1/2 cup butter
* 1 teaspoon salt
* 2 packages (1/4 ounce each) active dry yeast
* 1/2 cup warm water (110° to 115°)
* 2 eggs, beaten
* 4 cups all-purpose flour
* 2 packages (8 ounces each) cream cheese, softened
* 3/4 cup sugar
* 1 egg, beaten
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2-1/2 cups confectioners’ sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract
* Toasted sliced almonds, optional
* In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
* In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight.
* Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
* Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
* Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
I have to make my zucchini parmigiana first. I’ve been craving it like crazy. I plan on cutting the leftovers into small one inch squares and baking them with ziti, tomato sauce and plenty of mozzarella.
I’ve tried lots of different Thai and liked most of them. I’m not into peanuts in my food so I avoid those or ask that the peanuts be left out. Not into sour soups. Been to several Thai restaurants and they all can prepare the same dish differently. The funny thing of it is that each Thai restaurant will claim that they serve real Thai and the others are Hmong! LOL
Went to a Sal Salvadorian restaurant and it was pretty good. Also a Cuban joint. They have the best flan.
Funny thing about basil. I love the Thai basil, but the others not as much. I use it in very small amounts. I do use it more than thyme or rosemary though. I find rosemary too strong.
grat idea. Not looking good to be driving out of my yard but the roads are cleared & it IS date night so I will not be homebound!
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