Should have used more spinach. It was my first time using frozen so I didn't know how much it would make. Maybe I'll serve it - to myself - over some wide noodles.
Tastes pretty good actually. I likey!
Thanks for all the help!
Posted on 08/06/2011 7:50:30 AM PDT by libertarian27
Welcome to the 35th 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 four - 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.
Thank you! Do you have any idea what the nutmeg does? I’m just starting mine mow and wondering why everyone says to add nutmeg at the end.
It brings out the flavor in the spinach a little more. I’ve noticed Rachel Ray always adds it to any greens she cooks. Enjoy!
I have a feeling mine is going to be leftovers for me for a few days,LOL!
Sometimes they will also grate some fresh parmesan cheese over the top of the Joe’s Special.
Nutmeg gives a little extra flavor to any dark greens. The spice works well with any of them. I think most people add it toward the end so the flavor is there without it infiltating every ingredient in the dish or overpowering the dish. A little nutmeg can go a long way.
Sponge:
1/2 cup unbleached Bead Flour.
1 Tbs INSTANT yeast.
1 cup Warm, 90 degree, milk or buttermilk.
Dough:
3 1/2 cups unbleached bread f;our.
1 tsp salt.
1 TBL sugar.
3 Eggs beaten.
8 oz melted butter.
16 oz hot sausage.
16 oz sharp cheese, your choise.
Ferment sponge, mix and let rise.
Cook sausage.
Mix dry ingredients, add eggs, sausage, and sponge, mix, mix until it pulls away from the bowl. Let rest for 10 or 15 min, adjust liquids, you want the dough sticky but not wet.
Rise for 60 to 90 min, punch down and divide between two small spring form pans or one large one,let rise again for 60 min , bake at 350 until the internal temp is 185 to 195, serve warm or cold.
That is, I believe, the first time I have ever seen a pimento. I had no idea.
I always thought they were the little things in a jar...LOL!!!
Thursday night I had intended to try out a new recipe for making gyros using ground turkey instead of ground lamb. Just as I was finishing up with the cooking of the meat patties, we heard about the recall of ground turkey due to salmonella via the news broadcast. I quickly checked the package of ground turkey I had used and it was on the recall list, so I wasn’t about to serve it to my family.
I had to come up with a last minute alternative to the patties, since everything else was ready to serve.
I had a package of chicken tenders in the refrigerator that
I had just picked up at the store, so I quickly made a balsamic vinegrette and marinated them while I had hubby start up the BBQ. We grilled the marinated chicken tenders on the BBQ, so we wouldn’t heat up the house. Our last minute substitution turned out to be delicious. Here is the complete recipe for these delicious gyro style sandwiches.
Greek style Chicken Gyros
Chicken Tenders
Italian style balsamic vinaigrette (store bought or home made)
Pita Bread
Taziki Sauce (store bought or home made)
Lettuce
Sliced Tomatoes
Sesame Tahini (store bought optional)
Black Olives (optional)
Marinate Chicken Tenders for about an hour before cooking in the balsamic vinaigrette. Cook chicken tenders on the grill, in a frying pan, or in the oven.
When chicken is done heat each pita in the microwave with a damp paper towel for about 30 seconds to warm it up and soften it. Slather one side of the pita with the Taziki Sauce and cover with lettuce and a couple of slices of tomato. Add 2-3 chicken tenders on top and fold in half like a taco and eat it and enjoy. Some of the family also added black olives and a drizzle of sesame tahini to their sandwiches too. Either was was absolutely delicious.
To make a quick balsamic vinaigrette combine balsamic vinegar, minced garlic, salt and pepper, and a bit of dried oregano, then drizzle in olive oil.
My quick Taziki Sauce
1 cup of Greek yogurt (I used extra thick)
¼ finely chopped cucumber
3-4 cloves of garlic minced
about 1 tsp. of fresh lemon juice
2 tsp. fresh mint (I have one person in my house who doesn’t like mint, so I substituted fresh parsley for the mint)
Salt to taste
It is a wonderful sweet pepper. They can be picked green or red and used freshly chopped, like you would use a Bell Pepper. The red just adds that nice visual. Paprika is made from Pimentos, some Pimentos are more spicy hot than others.
Thanks, I may have to try this one.
Should have used more spinach. It was my first time using frozen so I didn't know how much it would make. Maybe I'll serve it - to myself - over some wide noodles.
Tastes pretty good actually. I likey!
Thanks for all the help!
More spinach would be a good idea...althought this REALLY looks good! Wish I were there....
Nutmeg can overpower a dish (just add a little at fist and taste). It distributes is flavor better if add earlier in the cooking process. If your recipe dose not call for Nutmeg best not to add it.
The only problems I can see with it is that it needs more spinach - not much though, I'll use fresh next time - and the Ro-Tel with green chilies has a bit too much bite for Mrs p6 and youngest son. For me it's just right!
It looks delicious! I am salivating over all these pictures of such wonderful looking food this morning. You are all making me very hungry!
Showed this to my wife....she is on her way to the store now. Gonna make it tonight - the picture speaks 1000 words.....
Last night we all were in the mood for a little something sweet. We opened up a can of peaches and served them with a little vanilla pudding. Some of us sprinkled some toasted cocount on top. It was a nice refresshing summer dessert and only took a few minutes to make! (We didn’t have to use the oven either, so the house stayed nice and cool!)
One of the local business men made this for the local County Fair/4-H Ice Cream Social. It is totally wonderful all alone and I think it would be heavenly over angel food cake.
Pina Colada Frozen Yogurt
2 32 oz containers of vanilla yogurt
2 15 oz cans of crushed pineapple
1 15 oz can of cream of coconut
1 cup sugar
1 cup heavy whipping cream
Follow the directions for your ice cream freezer. Makes 4 quarts.
Diana's Enchiladas
1 – 28 oz. can Las Palmas Green Chile Enchilada Sauce
8 flour tortillas (taco size)
Shredded sharp cheddar cheese
Shredded jack cheese
2 cups diced red onion
1 small can sliced black olives
1. Heat sauce in 8-10” skillet (warm, not too hot)
2. Pour some sauce in the bottom of a 9 x 13” pan.
3. Place one tortilla at a time in the sauce in the skillet and turn so that sauce is on both sides.
4. Place the sauced tortilla in the 9 x 13” pan and fill with cheese, olives and onions.
5. Roll up; do the same with the remaining tortillas.
6. If there is any sauce left, pour over the enchiladas, sprinkle with more cheese and olives and onions. Sprinkle with parmesan cheese if desired.
7. Bake at 350° for approximately 30 minutes or until cheese is bubbly. Serve with tortilla chips for scooping up the sauce.
Note: If desired, add pork, chicken or beef. I cooked some chopped pork -- probably around 3 cups -- in Herdez Salsa Verde in the microwave until hot, then included it in the tortillas before rolling and placing in 9 x 13” pan. Also, because I had so much pork, the enchiladas would have more than overfilled a 9 x 13 pan, so instead, I used a large black enamel roasting pan (just right!); and because we like a little more spice, I sprinkled a can of chopped jalapeno peppers over the top. Muy excelente!
I’m not cooking this week, remodeling the kitchen and pantry.
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