Posted on 08/27/2011 9:01:07 AM PDT by libertarian27
Welcome to the 38th 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 eight - 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.
*
*August 27 - National Pots du Creme Day
• August 28 - National Cherry Turnover Day
• August 29 - National Whisky Sour Day - More Herbs Less Salt day - National Lemon Juice Day
• August 30 - National Marshmallow Toasting Day
• August 31 - National Trail Mix Day - Eat outside day
*September 1 - National Cherry Popover Day
*September 2 - National Blueberry Popsicle Day
IBTP
~~FR Weekly Cooking Ping~~
Recap of recipes from the Aug 20th thread:
Dessert* 5 Toll House Pie
Meal* 7 Texas Girl Quiche
Breakfast* 8 Peaches Foster Waffles
Appetizer* 10 Pickled Hot Dogs:
Dessert* 11 Summer Squash Pie
Meal* 13 Baked Spaghetti
Breakfast* 16 Mexican Fiesta Pancakes
Breakfast* 16 Cornmeal Pancakes:
Breakfast* 17 Squash Fritters
Meal* 20 Chinese Hamburger Hash
Meal* 21 houeto’s Mexican Skillet Pie
Dessert* 27 Vanilla salted buttery break-ups
Meal* 28 chicken breast with red onions and thyme
Side* 34 squash casserole
Dessert* 35 COCONUT CREAM PIE
Meal* 41 Pasta with Portabella Mushrooms in Bechamel Sauce
Dessert* 42 Bacon Wrapped Pecans and Macadamia Nuts with Vanilla Brown Sugar
Side* 44 Perfect Home Grown Tomato:)
http://www.freerepublic.com/focus/chat/2766513/posts?page=46#46
& Potatoes....instant mashed
Vegie 1. Fresh green beans sauteed...
Vegie 2. fresh tomatoes, onion, fresh basil, olive oil/lemon
Summer is lazy cooking...stew days lie ahead...
Was a little worried about you....with the hurricane and all....thought you may have gone to somewhere more safe....
We’ve been busy canning...12 quarts dill pickles, 18 quarts cherries, 12 quarts peaches, 12 quarts nectarines.....today 22 pounds of tomatoes....busy times....
No, all quiet on the northern front - for now - not a breath of air - very still before the storm ....had to take the puppy to the Vets for shots....staying away from the supermarket today for sure:>)(people are glazed-over crazed buying bottled water and batteries)
Yup....I’ve seen lots of pics on the TV and net showing the empty stores....stay safe....we need you!!!
Yes you did :>)
Tanniker Smith IBTP a couple of weeks ago and had to do the dishes -
- you can clean the stove ~LOL~
I had to look up “Pots du Creme” - today is Pots du Creme day - who knew?
Never heard of it - or forgot I’ve heard of it....
It apparently predates crème brûlée - you don’t flame torch the top - what fun is that? lol
bookmark
Glad to know you’re okay. I was starting to worry about you even though I didn’t remember where you lived, because you often have the thread up earlier than this on Saturday morning.
Perhaps we should include some recipes that can be made without the need for electricity today.
In my current residence we can cook some things in or around the fireplace because we have some camp stuff (even though we don’t ever go camping) that we can use when the power goes out.
You can also cook things like rice, beans, pasta, and even oatmeal in a wide mouth thermos if you have some way of heating water.
Here are my recipes with videos included; http://www.bing.com/videos/search?q=john+guinivere+&go=&form=QBVR&qs=n&sk=
I have a gas stove so if the power does go out for a bunch we can get by with the stovetop (oven won’t light though - closed up electric start thingie)
We aren’t near a gas line on the street so we have propane for the stove - wish we could get gas here...there’s nothing like cooking with gas!
Nope - very quiet here - sprinkled a little an hour ago - but no wind or anything - hopefully this thing peters out...
It was fun watching all the ‘newbie preppers’ buying cases of water yesterday - I was in a bunch of stores in 3 southern New England states(job)
Potato Chips, Bread and Bottled Water - the ‘No-Power’ food group -lol
Ship your stove to 12 Mosquito Coast Road, King Salmon, Alaska and guarantee return shipping and I’ll clean it like nobody has ever cleaned it before.
Could you put me on your recipe ping list?
Awesome videos!
Definitely trying out your Portobello mushrooms with Crab Stuffing!
Hubby and I always try out crab stuffed mushrooms at restaurants - one, that had closed years ago, was our favorite and we keep searching for stuffed mushies as great, in vain - yours looks like it will hit the greatness factor in our book!
Do you have a written recipe for those? I jotted down notes from your video.
I have a bmper crop of tomatoes that have all ripened at once (dispite my efforts to plant varieties that would ripe in a staggered sequence). So, this is what I am making this afternoon — 2 of them.
Here is a recipe recommended by my daughter in Richmond, VA:
Tomato Pie
(adapted from Richmond Times-Dispatch 8/13/08)
1 9-inch pie crust, thawed if frozen
3-4 large ripe tomatoes (or more, if needed)
salt, pepper and fresh basil to taste
2 cups grated cheese (Cheddar or any combination)
½ cup mayonnaise (light is OK)
Preheat oven to 450 degrees.
Bake pie crust for 5-7 minutes, then remove from oven. Reduce heat to 400 degrees.
Slice tomatoes, and if they are juicy, press them to drain in a colander or blot on paper towels (about an hour). Place the tomatoes in the pie shell in layers. Sprinkle with salt, pepper, and basil.
Mix mayonnaise and grated cheese in a medium bowl. Spread over tomatoes.
Bake pie for 30-35 minutes.
NOTE: You can use any cheese – choose your favorite!
I REALLY like white sharp cheddar for this pie, which is a little harder to find, but worth the effort. Try sprinkling ¼ to ½ cup parmesan or grated cheese in between the layers of tomatoes in the pie. Dried basil isn’t as fragrant as fresh, but is still OK, and I also use fresh minced oregano and rosemary. Experiment with adding minced garlic or garlic powder to the tomatoes or the crust. If you want a little more flavor, adding bacon bits or diced ham is also good in the pie. It is a very flexible recipe! Enjoy!
6-8 servings
I’m going to try this this afternoon with my bumper crop of tomatoes (harvsted about 100 yesterday afternoon).
But you need to have special dishes for Pots Du Creme — cute little pots with lids. If I owned a set of those, I’d be obligated to make it often.
That's all we have in New England - it's hard to find yellow/orange sharp cheddar - we are white cheese people (is that racist?lol)
We've got sharp - extra sharp - extra/extra sharp and a store around here sells extra/extra/extra sharp (which smells like old gym socks and tastes over the high-tops stinky/stinky...but some people like it - not me!:>)
(it's a "I dare you to eat it" cheese)
I have one daughter who would be very happy with a diet of water and potato chips for quite a while! She would be in even better shape with the bread as she has been known to make potato chip sandwiches too! LOL!
The rest of us however prefer to eat something more substantial, especially the guys in the family. We don’t have the luxury of a gas stove at the moment, so we have to either go outside and cook on the BBQ or cook inside in and around the fireplace when the power goes out. We almost always have our power outages in the winter months, so it is nice to be able to cook inside in the fireplace instead of having to go outside in the cold to cook on the BBQ.
I have a big cast iron spider style pot, so I can set that inside the fireplace with some of the embers underneath and on top of it and cook just about anything you could make while camping. When the power goes out I try to use up all the stuff in the refrigerator first, although if I have a bit of notice I can freeze lots of ice ahead of time so I can usually keep things cold for quite a while.
I can easily make a large batch of beef or chicken stew in the cast iron pot and some cornbread or biscuits in my cast iron skillet. For variety I can cook up pasta in my wide mouth thermos or another cast iron pot and we can serve any leftover stew over the top of the pasta.
We have an old popcorn cooker we used on my family camping trips as a child, so we can also make fun snacks in the fireplace. I have found that young girls find it sort of a fun adventure to be able to cook in the fireplace, so it keeps us occupied doing something fun together instead of missing the TV, computer, etc.
Whenever we know in advance of a storm coming our way where we could lose power I plan ahead by making coffee, hot water for tea, and hot cocoa in my regular thermos bottles and I can easily heat more water in my camp coffee pot, to keep them refilled and ready for anyone who needs something to drink to warm them up inside.
You can find the written recipes on www.cheflive.com not my company anymore to don’t judge me the current site.
Hubbie Help
If “hubbie” offers his expertise while you are cooking, simply remove your apron, hand him the spatula, pour yourself a glass of wine and walk away.
I saved the link to your videos in my favorites so I can watch them and try to replicate them one by one for my family!
That sounds like a great dish to bring to a pot luck supper!!!
I’d give it a whirl today but I’m not going anywhere near a supermarket today to buy the sauce!!!
Might be good to find recipes that involve cooking methods that involve filling a foil packet and placing on a car manifold to cook as you drive for all the power-deprived folks on the East Coast.
I used to LOVE those as a kid - with lots of mayonnaise! The smoosh of the bread, the ooze of the mayo and the crunch of the chips! Devine:>)
(I still put french fries on top of my hamburgers *snicker*)
I have been cooking a lot of pasta dishes in my electric wok this summer since it is big enough to combine a lot of vegetables, meat, and pasta in one huge batch for my family. I either cook fresh pasta or use leftover pasta to make these dishes as either a main dish or a side dish depending on how much pasta I am using. It is very versatile and can be made into an Asian dish or an Italian Dish depending on the sauce, meat, and veggies you use.
I stir fry all the meat and veggies, then add the pasta and heat through combining everything.
For the Italian version I usually use zucchini and/or yellow squash, onion, peppers, mushrooms, and black olives with leftover or fresh chicken, sliced up beef, Italian style sausage, or bacon and lots of freshly grated parmesan or pecarino cheese. For the sauce I either use an Italian Salad dressing or make a carbonera style sauce with beaten eggs and some of the reserved pasta water.
For the Asian version I usually use an assortment of veggies that may include any combination of carrots, celery, onion, mushrooms, bean sprouts, baby corn, water chestmuts, cabbage, zucchini, yellow squash, peppers and green onions with either fresh or leftover chicken or sliced pork or beef. For the sauce I use a Korean Barbecue sauce, a stir fry sauce, or and Asian Salad dressing.
Most of the time I use spaghetti noodles, but sometimes I use soba or rice noodles. My family absolutely loves this! I like it too, since I can get everything prepped a little at a time during the day and then it takes me less than 10 minutes to throw it all together. when it is time for dinner.
It is a great way to use up leftover meat and poultry too! Sometimes I marinate the meat or poultry in the sauce I use for the dish, and sometimes I don’t, depending on what seasonings were used on the meat or poultry the first time around.
It is a great way to stretch food dollars and to use up fresh vegetables grown in your garden. I was amazed at how many vegetables my family loves cooked this way, that they otherwise would not eat.
But what about chocolate? Gotta have chocolate!
I'm eating stew as I type and it's 108 outside. Nothing easier than going through the fridge and dumping it in a pot.
I washed and dipped a bushel of tomatoes in boiling water to get rid of the skins. Then just put them in freezer bags. They are mush when they thaw and great for chili.
That’s a good idea. I don’t feel like canning. But, why would I need to remove the skins? Couldn’t I just cook them into the suace? More fiber.
Keep the skins...That’s just me...
What one or two other ingredients do I need to keep it simple enough that a guy like me can throw a decent, quick lunch?
I sometimes make these dishes for my lunch using leftover pasta and you can throw them together in minutes with pre cooked pasta. Cook the pasta according to package directions and drain. I drizzle the extra cooked pasta with a little olive oil, so the pasta doesn’t stick together. I store it in the fridge in a tupperware style container or a zip lock bag until I am ready to use it.
Tomato Macaroni & Cheese
For one serving I reheat one serving of the pasta in the microwaive for about 1 minute with some butter and a splash of milk. I add a little cut up cream cheese and shredded cheddar cheese and stir it all together until the cheese melts. Sprinkle the top with halved cherry tomatoes. You can eat it just like this or for and extra indulgence you can throw it into a casserole dish sprinkle bread crumbs, or a little parmesan cheese on top and throw it under the broiler for a few minutes to brown the top.
Quick and Colorful Pasta Salad
For one serving add a handful of sliced black olives, a handful or two of your favorite vegetables (You can use arugula, fresh spinach, green, red, yellow, or orange peppers, chopped zucchini or yellow squash, broccoli, asparagus, or anything else you happen to have around that sounds good to you. I sometimes add chunks of cheese or salami, ham, or even leftover chicken too. ) Drizzle with Italian, Caesar, or your other favorite salad dressing. I like to top my salad with things like freshly grated parmesan cheese, cherry tomatoes, sunflower seeds or some other nut, croutons, and sometimes raisins, dried cherries, or craisins. It is fun to experiment and come up with different combinations depending on what ingredients you have around the house.
Pasta and Peas
(You can easily choose a different veggie if you don’t like peas or leave the veggie out completely)
For this dish you need some alfredo sauce, you can use store bought sauce in a jar, or make your own. I add chunks of cooked chicken, ham, salami or browned sausage to the pasta, add the sauce and a handfull of peas and heat it up in the microwave for another quick lunch. I often halve some cherry tomatoes and sprinkle them on top of the pasta or serve them on the side with a little lettuce, spinach, or arugula as a side salad.
Hope this helps!
Definitely. Thanks.
pinging to save for later
The best kid sandwich is peanut butter and potato chip sandwiches. Hehehehehe!
As suggested posting on THIS WEEKS THREAD!
looking yummy this morning. I have already put on the dog’s crock pot(dont ask).. thinking of going to Brueggers before church for their cheddar spinach omelet bagel.
Does someone have a tested recipe for Hot & sour soup(vegetarian variety). My favorite Thai restaurant makes the best one. I haven’t done any research but I would like to learn to make it. For some reason I do not have good results with asian cooking.
The 3.50 bowl plus gas for 25 mile round trip could pay for a lot of ingredients for a lot of soup!
well, then I also have to get one of those hot sake machines..
LOL
good morning everyone!
What do you mean kid sandwich? I enjoy a good peanut butter and potato chip sandwich. Barbecue potato chips are the best. Mmmm. Or a good peanut butter, banana and barbecue potato chip sandwich!
hmmm - peanut butter & BBQ potato chip sandwiches?! hmmm
I love peanut butter and bacon sandwiches - next time I’m adding chips!
Happy to hear you’re both safe.
No good reason, but Friday I pulled out the cast iron dutch oven and made a dish suited to a range top, campstove, fireplace, or even a campfire: Country Pork Ribs & Sauerkraut
It is actually for boneless pork ribs and canned sauerkraut, but I used ‘pork riblets’ on sale at $12.49 for a 10# box. They have the small flat platelets of bone embedded in long, lean strips of meat.
I also used a bag of Frank’s Sauerkraut from the cold case, instead of canned: crisper; and much less salty, than canned, so doesn’t need to be rinsed. No ‘metallic’ taste, either.
4 pounds ribs; shaken in flour to coat
oil for cooking...I used olive
2 14 ounce cans (or 1 large bag) kraut
1 20 ounce can crushed pineapple
1 medium onion (I used fresh Walla-Walla sweets from our garden) sliced, then the slices cut in half
4 garlic cloves, minced (HAH! Need to at least double that...I did!)
1 TBS carraway seed, more or less, to taste...more is better
2 bay leaves
salt & pepper
(1/4 cup NOT PACKED brown sugar optional. Trust me, it’s better with it.)
Heat 2 tbs oil in stock pot or dutch oven.
brown the floured pork both sides in batches so as to not crowd it...may need additional oil.
Remove & set aside browned pork.
Add onions & minced garlic to the pan (may need to add a bit more oil) and saute until translucent.
Add the undrained sauerkraut, undrained pineapple, bay leaves, and carraway seeds, and brown sugar if using it; place pork back on top, then mix gently but well.
Cover, reduce heat, and slowly simmer 3 hours, adding water if it dries out too quickly. It should stay slightly watery.
Gently remove the pork to a serving dish, then remove the sauerkraut mixture, and place either in a separate bowl, or next to the pork on the same dish.
Salt & pepper...very little salt necessary...to taste.
A salad & boiled potatoes completes the meal for 4, with plenty of leftovers for the next day plus snacks; or feeds 8-10.
Getting a jump on tomorrow
Recap of this week’s recipes 8/27 thread
Meal* 13 big bad easter bunny recipe collection
Meal* 18 Enchilada Pasta.
Meal* 20 Tomato Pie
Meal* 31 Stir Fry
Meal* 38 Tomato Macaroni & Cheese
Meal* 38 Quick and Colorful Pasta Salad
Meal* 45 Country Pork Ribs & Sauerkraut
Side* 38 Pasta and Peas
(Care and Dolly - you guys are on the ping list - new thread tomorrow:>)
thank you. Been really under the weather this week with allergies, problems with heat/air pollution & breathing so have been in & sleeping a lot. this is always a fun thread with good people!
Tomato Pie is an old favorite here.
My other daughter has an entirely different version. She’s promised to send the recipe, and I’m looking forward to trying it.
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