Skip to comments.Weekly Cooking Thread - April 2, 2011
Posted on 04/02/2011 6:57:56 AM PDT by libertarian27
Welcome to the 17th 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.
Sauce should be highly flavored and minimally used. There is nothing worse than all of the ingredients sliding off the crust when you’re just trying to get a bite. Too much sauce is also the major cause of the dreaded skin removal from the roof of the mouth.
I always hated liver...”
I always made my children eat liver once a year. When they were small, my oldest asked if we could have liver for New Year’s Day dinner. When asked why, he responded, “So we can get it over with for this year.”
My baking group is supposed to make calzones for tomorrow’s meeting. I have lots of recipes, but I need some advice from cooks who have made them before. What kind of fillings are really good? Thanks for the help.
I am making shrimp tonkatsu tonight. I have made shrimp burgers many times, but this time it will be like chicken fried. Working on the sauce as I don’t like ketchupy tonkatsu and have some of that asian tabasco I am going to build it around.
Please write it down or jot some notes as you are experimenting to post a recipe here.
There have been way too many times when I made something with a bunch of tweaks and it came out better but I forgot what I did...oops....back to the drawing board.....lol
I’ll keep an eye out for WheatMountain next time I’m at Wally-world...I do love my King Arthur but if there’s something out there just as good or better + cheaper....I’m all over it :)
I’ve experienced several exotic calzones in my day. Here’s a list of ingredients you can try: Spinach, Broccoli, BBQ chicken, BBQ ribs, Chicken-Eggplant-Meatball Parm, Veal and Peppers, Meat and Cheese, Chicken and Mushrooms, Ham and Cheese, Pepper Steak, Chicken Cacciatore, Philly cheese steak, and my favorite.....fajita.
Another one of my favorite combos is chicken, mushrooms, roasted red pepper and a dollop of pesto. The pesto blends with the ricotta to make a yummy mixture ;-)
When they were small, my oldest asked if we could have liver for New Years Day dinner. When asked why, he responded, So we can get it over with for this year.
Actually, New Years Eve at 11:55pm would be ideal - finishing off the meal at 12:05am - knock off two years with one sitting....
That's neat, how do you guys go about organizing a menu and meeting, etc?
Sounds like a lot of fun.
Wonder if we here at FR could do something like that - like the Book reading threads where everyone comments about the chapter of the week - or book of the week - we could grab a category of recipes and run with that for a thread...hmmmm, or better yet, Mmmmm
Bump for later reading
Thanks! I’m going out to Blood Bath and Beyond to purchase two pizza stones!
Your mom probably braised it. That’s how my mother in law made liver and onions and it was the most tender liver I’ve ever had. She dregged it if flour, browned it quickly on both sides, including the onion, then added water to cover and put a lid on it and braised it slowly for maybe a half hour. It made the best gravy, too.
Don’t forget the parchment paper.
Thats why my computer has become a cooking tool. I put all recipes that I want to try on a Word doc, then I just print a copy for kitchen use. Afterwards, I make notes at the bottom of the doc on results and possible chages or subsitutions next time. I put my wife's recipes on there now becaue she doesn't and forgets just how she did it and has trouble duplicating her results. She now comes to me to print a copy of HER recipe. LOL
illiac- My wife is making your 40 Clove Garlic Chicken from two weeks ago as I type.
Netizen- We attempted your Sourdough Bread recipe yesterday from last weeks thread, but our bread machine is not working properly, I will be taking it apart this afternoon to see if I can save it.
Please let me know what you think of the 40 clove chicken.....always nice to have some feeback....
This is a good tonkatsu sauce I found....seems pretty good when I have made it in the past....
1 cup chili sauce
1/2 cup fish sauce or worsteshire sauce
1/2 cup sake
3 tablespoons ginger
2 tablespoons minced garlic
1/4 cup sugar
1/4 cup mirin
Since you posted that April 3rd is National Chocolate Moose Day, I will post a recipe for a pseudo Chocolate Mousse we make in my family from time to time. I have no idea where we picked up this recipe, but we have been making it for years and it is a great recipe for kids to help with.
Easy Chocolate Mousse
1 cup semisweet chocolate chips
1 large fresh egg
1 teaspoon vanilla extract
1 cup heavy cream, heated
Sweetened whipped cream for garnish
1. Place chocolate chips, egg and vanilla into the container of electric blender and blend for 30 seconds.
2. Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture. (We have substituted with whole milk and it has come out just fine, but it is better when you use the cream. We heat the milk or cream in a glass measuring cup in our microwave.) Blend until well mixed and chocolate chips are melted.
3. Pour into parfait or wineglasses. Refrigerate until set.
4. Serve garnished with a dollop of sweetened whipped cream. (Kids especially like to add sprinkles, nuts, shaved chocolate or any other decorative small candy to top off the whipped cream.)
Makes 4 servings.
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