Skip to comments.Weekly Cooking Thread March 19, 2011
Posted on 03/19/2011 6:24:41 AM PDT by libertarian27
Welcome to the 15th 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 - or six 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.
March 19 National Chocolate Carmel Day
March 20 National Ravioli Day
March 21 National French Bread Day
March 22 National Bavarian Crepes Day
March 23 National Chip and Dip Day
March 24 National Chocolate Covered Raisins Day
March 25 National Lobster Newburg Day
Weekly Cooking Thread Ping List
(to be added/deleted - post on this thread or drop me a PM)
Last week’s thread recipe recap:
Appetizer* 34 Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms
Appetizer* 61 Curry Deviled Eggs
Dessert* 59 Irish Bananas
Dessert* 81 Espresso Chocolate Chip Shortbread
Meal* 3 Seared Mahi Mahi with Zesty Basil Butter
Meal* 15 SEAFOOD GUMBO
Meal* 16 Cedar Planked Salmon
Meal* 60 Something Fishy Going On (Seafood Stew)
Meal* 64 Boiled Corned Beef and Cabbage Dinner
Meal* 73 Finnish Easy Meat and Cabbage Loaf.
Meal* 80 Butterfield Chicken
Side* 14 Cooked Cabbage
Soup* 65 Best Split Pea Soup Ever
Hi!! I’ll take a serving of Ping please.
BUMP for tonight to catch up. Off to work to support the Unionistas in my town via my tax dollars. Lucky me, LOL!
Coming right up
Your order has been taken.
Here’s your ticket: #162 :>)
Cook in oven at 400 degrees for about 17 minutes, or until dough is done.
Serve with a glass of German or Alsatian Riesling.
Hershey’s Old Fashioned Fudge:
(better and cheaper than the choc morsel recipes)
3 cups sugar
2/3 cup unsweetened cocoa ( Hershey’s)
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter ( half stick)
1 teaspoon vanilla extract
1. Line an 8 or 9 inch square pan with aluminum foil, butter the foil.
2. Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk.(I sifted the cocoa, salt and sugar into the pot - breaks down cocoa chunks and toss large sugar crystals)
3. Cook over medium heat, stirring constantly until mixture comes to a full boil.(wooden spoon - not metal - once boiling - stop stirring)
4. Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).(Buy a candy thermometer - it’s worth it)
5. Remove from heat, add butter and vanilla, do not stir.
6. Cool at room temperature to 110 degrees.(Very Important step and will shorten the next step - your arm will thank you)
7. Beat with a wooden spoon until fudge begins to thicken and loses its gloss.(Once the ‘gloss’ is gone put it in a pan quickly or it could freeze up on you)
8. Spread quickly into pan, let cool to room temperature, cut into squares.
Find other people to help you eat the fudge or you’ll eat the whole pan - experience talkin’ :>)
you said fry a half pound of bacon? I think I’m gonna like this food pingy thing. I know you had other ingredients I will go back and read but in true FR fashion I posted b4 reading the whole thing.
LOL, I stopped at the bacon part too :>)
That recipe sounds awesome!
Must make - Must make - Must make, etc.
OK I wrote this for my daughter take it for humor and a good roast, I’m sure folks have their own way but this works for me.
Welcome to the dads prime rib page
You will purchase a four bone rib roast
At least because to have less than four is a waste of my time!!
Oh and obviously you will purchase your roast with the bone in fool.
Ok so prep
This is what I do which means nothing but it seems to be a good starting point.
One medium bulb of garlic, two or three shallots because I like to say I used shallots. Maybe about a quarter of a good Vidalia or sweet onion just for more onions, about a half cup of good olive oil cause I said so. Ground pepper, Kosher salt, seems to be bigger, parsley, a little sprinkle of cayenne pepper cause I like it, a little paprika, not really sure why but I like it so just do it. Got to put some butter in the mix, room temp about half a stick. Food process until chunky smooth paste develops.
Ok a little more prep, this prep is on the roast. Your beautiful piece o meat is of course not frozen, now with bone side down make some slits thru the exposed fat, dont be afraid just cut it damnit. Try to only cut into the fat and not the actual meat, a good trimmed roast can have as much as a half inch o fat.
Take yer chunky paste and slather it all over that there roast making sure you push some o the paste into the slits you made. Now wrap that baby tightly in saran wrap and put in fridge for a day.
Hey! let that fine piece o meat come to room temp makes for more even cooking. This can take upwards of a couple hours.
Get yourself a good roasting pan, bigger than your roast. Unwrap roast and put bone side down. Many folks debate this next part but heres how the dad does it.
You will preheat the oven to 450 and then when at temp you will put that fine piece o meat into the oven, not on center position, move that rack down a couple o notches, you will cook at this temp for 15 minutes and then you will move temp to 320 to 325 up to You. Lower temp makes it take a bit longer but slow is good.
This is THE most important part, Roasts will take a while, two and a half to 3 and a half hours depending on size but time is not the determining factor.
Make sure you have a quality meat thermometer insert into center but not touching any bones and monitor that temp.
125 degrees- rare
133 degrees- medium rare
All other temps are unnecessary as if one were to cook ones Prime rib medium then one should be shot. I will not even discuss cooking it well, ewwwwwe.
After you pull the roast let it sit for at least 15 minutes it seems silly but it does matter, now stand the roast with the bones being vertical, cut the roast away from the bones, its easy youll see as you cut.
Now cut into desired thickness and lay flat, a little salt and pepper on each piece to season and viola its time to eat.
Soda Cracker Pie:
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
14 saltines, rolled fine
1/2 cup walnuts, chopped
1 cup whipped cream
1 (10 ounce) box frozen strawberries, thawed and strained
1 Beat egg whites, slowly add sugar. Beat until stiff. Add the rest of the ingredients. Pour into a WELL GREASED 9 1/2 inch pie plate. Bake at 325 for 40 minutes.
2 When cool, top with mixture of whipped cream and strawberries.
My grandmother was a wonderful cook. Even in her “town” house (as opposed to her farm house) she had two kitchens. One on the main floor for day to day cooking, and another in the basement for canning and preserving. After her death, my mother and I were cleaning out the cupboards in the basement kitchen. We found recipe box after recipe box. When my mom found this recipe, she almost did a cartwheel! I looked at the recipe and thought, “ok, this doesn’t really sound all that good....” Mom told me, “wait til you try it!!” It’s now one of my favorite desserts. The crust is dense and somewhat salty, which perfectly balances the creamy sweetness of the topping.
I have some large 9” diameter flour tortillas. Anyone know what to do with them? I don’t want them cut up or hidden in enchiladas but a recipe that will show off their size since I normally don’t ever buy that size.
I’d like to post a recipe from the Coal Mining region of Pennsylvania. My parents grew up there and especially enjoyed BAR ROOM BOLOGNA. It is essentially a pickled bologna that is a bit spicy and goes wonderfully well on crackers with mustard. It is really good.
BAR ROOM BOLOGNA
1 Ring Bologna (not available everywhere but you can always ask for it)
1 tbsp crushed red pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 cups white vinegar
3/4 cup water
Cut the ring bologna into slices about 2” each. Place all ingredients in a glass jar. We use a large pickle jar. Refrigerate for at least two days and it is ready. In my experience, the longer they process in the fridge, the better. This is great for snacks/finger food/football parties/tailgating etc... ENJOY!!
Here is something very simple that I like to do.
Blanch asparagus spears and drain.
In a skillet, reduce 3/4 cup of white wine.(reduce to about 1/4 cup)
Add 1/3 stick of butter, reduce heat.
Stir into an emulsion and add asparagus.
Toss to coat.
100% in agreement, anything past med-rare on a prime rib is sacrilegious! I'll even go as far as 115-120' for rare (will cook more as it sits in waiting)
Oh Lord that sounds good!
No date. No cooking this weekend. :o( But I will make a steak with a veggie solo tonight...
A little hole in the wall serves a dish called cheese crisp.
Fry the tortilla just until it puffs up slightly then drain on paper towels. Next, top it with 2 or 3 different shredded cheese, then a handful of chopped onions scattered evenly, followed by a Tbls or 2 of your favorite salsa then pop it in the microwave to melt the cheese. Finish it with several slices of jalapeno.
“Blanch asparagus spears and drain.”
Yumm. And its proper etiquette to eat with your fingers. However, your pee may stink. :o)
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