Skip to comments.Weekly Cooking Thread. April 23, 2011(Happy Easter)
Posted on 04/23/2011 7:13:03 AM PDT by libertarian27
Welcome to the 20th installment of the FR Weekly Cooking (Recipes) 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 all of them:)! 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.
April 24 Pigs-in-a-Blanket Day
April 25 National Zucchini Bread Day
April 26 National Pretzel day
April 27 Prime Rib Day
April 28 National Blueberry Pie Day
April 29 National Shrimp Scampi Day
Weekly Coking (recipes)Ping List
(to be added/deleted to the ping please post here or PM me)
Last week’s recipe recap:
Dessert* 11 Roulage (cream filled chocolate roll)
Dessert* 17 CHOCOLATE CHIP COOKIES (diabetic)
Ingredient* 62 Cajun Seasoning
Ingredient* 62 Salt Free Cajun Seasoning (various)
Ingredient* 62 Salt Free Chili Powder (various)
Ingredient* 62 Creole Seasoning
Ingredient* 62 Salt Free Taco Seasoning
Ingredient* 62 Burrito Seasoning (Salt Free)
Ingredient* 62 Salt Substitute
Ingredient* 62 Curry Blend
Ingredient* 62 Dry Rub
Ingredient* 62 Herbal Salt Substitute
Ingredient* 62 Seasoning Blend
Ingredient* 62 Magic Dust Spice Blend (various)
Meal* 3 Albias King Ranch Chicken
Meal* 7 Pork Gravy for a Large Gathering
Meal* 13 Tuna Kimchi Jjigae (stew)
Meal* 18 Balsamic Caramelized Onions with Golden Raisins Sauce
Meal* 42 Breakfast Casserole
Side* 19 Cauliflower Gratin
Soup* 29 Mulligatawney Soup
Please add your favorite recipes, and because this is a real big food holiday weekend I thought I’d recap different sections of the cooking thread recipe lists over the weeks for some ideas and inspiration for tomorrow’s food festival:
Starting with Breakfast:
Type——Page#——Description———Thread Week Date
Bread* 16 Cinnamon-Raisin Bread— 12/18/10
Meal* 41 Green Chili Egg Casserole— 12/12/10
Meal* 58 Fluffy French Toast— 1/22/2011
Meal* 86 Spinach Quiche— 1/29/2011
Meal* 46 Baked Oatmeal— 2/12/11
Meal* 106 Egg Rivvels with Tomatoes- 2/26/11
Meal* 5 Oatmeal Pancakes— 4/9/11
Meal* 9 CORNED BEEF HASH IN BELL PEPPERS—4/9/11
Meal* 34 Breakfast Cups— 4/9/11
Meal* 42 Breakfast Casserole— 4/16/11
(All cooking thread recipe weeks are on my profile page)
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We need a recipe for HOT Cross Buns!
My grandmother’s recipe....
Hot Cross Buns Recipe
Cook time: 3 hours
1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
3/4 cup warm milk
3 1/4 to 3 1/2 cups all purpose flour
1/4 cup plus 1 teaspoon granulated white sugar
2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
1 teaspoon salt
4 Tbsp butter, softened
2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
3/4 cup currants (can sub half of currants with chopped candied citrus peel)
2 teaspoons grated orange zest
1 Tbsp milk
1 teaspoon milk
3 to 4 Tbsp powdered sugar
1 In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
2 In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.
3 Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.
4 If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.
5 Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
6 Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. The easiest way to do this is to roll it into a log, cut it in half, then roll those pieces into logs, cut them in half, and then do it again, roll those pieces into logs, and cut them in half.
Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap. Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.
7 Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they’re done. Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.
8 Place in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
9 To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.
Yield: Makes 16 buns.
Looking for something new to make for appetizers for tomorrow?:
These will inspire you:
5 *-* Blue Cheese Dip (Dressing) *-* 12/18/10
14 *-* Guacamole de la Rey *-* 12/18/10
28 *-* BROWN SUGAR SMOKIES *-* 12/18/10
57 *-* Sausage Rolls *-* 12/18/10
67 *-* Cheese Dip *-* 12/18/10
104 *-* SMOKED SAUSAGE BITES *-* 1/1/11
59 *-* 7-layer bean dip *-* 1/29/2011
7 *-* Queso Puerco Dip *-* 2/5/2011
8 *-* SUPER BOWL POPCORN *-* 2/5/2011
9 *-* Spiced Vinaigrette Chicken Salad Cups *-* 2/5/2011
11 *-* Snappy Cocktail Meatballs *-* 2/5/2011
14 *-* Norma’s Crackers *-* 3/5/11
42 *-* Cheesy Bacon Bites *-* 3/5/11
34 *-* Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms *-* 3/12/11
61 *-* Curry Deviled Eggs *-* 3/12/11
13 *-* BAR ROOM BOLOGNA *-* 3/19/11
19 *-* cheese crisps *-* 3/19/11
9 *-* Chicken liver pate *-* 4/2/11
That is so cuuute!
Easter Eggs In A Basket
Place 12 very thin Black Forest ham slices in sprayed muffin cups to form ruffled basket.
Pour in until 3/4 full (use measure w/ spout) combined 8 eggs, 1 1/2 cups light cream, fave seasonings——lemon pepper, onion/garlic/powders.
Sprinkle w/ shredded sharp Cheddar. Bake 345 deg about 30 min.
Serve w/ buttered croissants, muffins, fresh fruit.
Great job on the thread this week!
In honor of National Zucchini Bread day, here is my sister’s recipe:
1 cup vegetable oil
t tbls vanilla
2 cups zucchini, shredded
2 cups sugar
2 cups self rising flour
1 tbls cinnamon
1/2 tsp salt
1 cup pecans, chopped
Mix eggs, oil and vanilla. Add shredded zucchini, sugar, flour, cinnamon, salt and pecans. Stir until combined. Spoon into 2 greased and floured 9x5x3 loaf pans. Bake at 350 for 55-60 minutes or until done. Cool for 10 minutes in pans. Cool completely on wire rack.
Crenelate hard-cooked eggs for baby chicks---add red pepper and carrot strips for features, olive bits for eyes.
White Carob or White Chocolate Easter Treats
Melt the chocolate or carob and add food coloring (pink, blue, or yellow). Pour into little candy molds. I have a one inch+ bunny mold that’s just perfect but a chicken mold would also be Easter-y. Chill until hardened.
Then take some melted chocolate and stir in green coloring and lots of shredded sweetened coconut. With your hands, make a 4” or so mound of it to form your Easter grass. While it’s still soft, stand the bunny on top. Add tiny round candies around the grass for the Easter eggs - mini M&Ms or those little breath mints. Harden in the fridge.
Can be wrapped in plastic wrap as an INSIDE favor. Don’t leave them outside because they’ll melt.
What’s Easter Dinner without 7 or 8 different side dishes?:>)
Here’s some ideas from past threads if you only have 3 or 4 planned so far :>)
Post number———Recipe-———Thread Week
50 *-* Cranberry Salad *-* 12/25/10
52 *-* Mediterranean Green Beans *-* 12/25/10
65 *-* Cheesy Turnip & Carrots *-* 12/25/10
14 *-* mashed potatoes with cheese and green/red chiles *-* 1/1/11
17 *-* Quick and Easy Panzanella Salad *-* 1/1/11
25 *-* Abuelos Papas con Chile *-* 1/1/11
23 *-* Corny Corn Bread *-* 1/15/11
24 *-* butternut squash coleslaw: *-* 1/15/11
43 *-* Calico Baked Beans *-* 1/15/11
51 *-* Red Beans and Rice *-* 1/15/11
52 *-* Preserved Lemons *-* 1/15/11
65 *-* CHICKEN CRACKLINGS *-* 1/15/11
10 *-* Cheese Turnip Casserole *-* 1/29/2011
40 *-* Augratin style potatoes *-* 1/29/2011
69 *-* Cucumber Lime Salad *-* 1/29/2011
14 *-* Yorkshire Pudding *-* 2/12/11
20 *-* Yorkshire Pudding *-* 2/12/11
77 *-* Mashed Tri Potatoes & Squash *-* 2/12/11
84 *-* Yorkshire Pudding *-* 2/12/11
87 *-* Bill Knapps Copycat Au Gratin potatoes *-* 2/12/11
8 *-* Bacon Tater Tots *-* 2/19/11
23 *-* Sweet Cole Slaw *-* 2/19/11
37 *-* Butternut Squash and Scallion Risotto *-* 2/19/11
37 *-* Parmesan Swiss Chard *-* 2/19/11
53 *-* Pasta and Kidney Bean Salad *-* 2/19/11
60 *-* Red Cabbage and Apples *-* 2/19/11
135 *-* Artichoke Shallot Souffle *-* 2/26/11
45 *-* Grilled Asparagus *-* 2/26/11
57 *-* Orzo Salad *-* 2/26/11
48 *-* Sauted Asparagus *-* 2/26/11
27 *-* Delicious Avocado Salad *-* 3/5/11
29 *-* ORANGE AND SPINACH SALAD *-* 3/5/11
11 *-* Pickled Red Onion Salad *-* 3/5/11
39 *-* Onion Marmalade. *-* 3/5/11
55 *-* Pickled Red Onions *-* 3/5/11
61 *-* Homemade Pickles *-* 3/5/11
77 *-* dill pickles *-* 3/5/11
87 *-* Pickled Ginger *-* 3/5/11
14 *-* Cooked Cabbage *-* 3/12/11
14 *-* asparagus spears *-* 3/19/11
29 *-* Baked Garlic Bulb *-* 3/19/11
25 *-* Pinto Beans *-* 3/26/11
75 *-* Easy Baked Beans *-* 3/26/11
75 *-* Boston Baked Beans *-* 3/26/11
75 *-* Baked Beans *-* 3/26/11
79 *-* Spicy Hot Pintos *-* 3/26/11
82 *-* Pinto Beans *-* 3/26/11
90 *-* Three Grain Pilaf *-* 3/26/11
33 *-* My carrots-Bizzy Bugz *-* 4/9/11
19 *-* Cauliflower Gratin *-* 4/16/11
Made these little gems a few weeks ago tey didn’t last long enough had to make a second batch the next day Alittle less corn syrup on the second batch made the slabs of coconut hold together without running ....
We love them !
Awsome Chicken Strips
Chicken Tender Thawed
1 cup Instant Mashed Potato’s
3 Eggs Beaten
salt and pepper or paprika to taste
Mix the Potato’s and salt/pepper/paprika to taste
Rinse the chicken pat dry
Dip the Chicken into the Egg
Then coat well in potato Mixture and drop into deep fryer until the batter turns golden brown or until chicken is cooked..Usually the chicken is done when the batter turns Golden Brown..
I use Chicken Tenders or i slce up chicken breasts into 1/2 inch strips great quick finger food and quit tasty
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