Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 10, 2011
Posted on 09/09/2011 9:18:07 PM PDT by libertarian27
Welcome to the 40th 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.
September 11 - National Hot Cross Bun Day
September 12 - National Chocolate Milkshake Day
September 13 - National Peanut Day
September 14 - National Cream-Filled Donut Day
September 15 - National Creme de Menthe Day
September 16 - National Cinnamon Raisin Bread Day
Weekly Cooking Thread Ping List
(to be added/deleted - post here or PM me)
Last weeks recap of recipes (Sept 3rd Thread)
Appetizer* 52 Baked Fontina Cheese
Dessert* 9 STARBUCKS VANILLA CREME
Dessert* 33 mud pie
Dessert* 34 Moms Peanut Butter Shake
Dessert* 55 Watermelon Bombe
Dessert* 56 Rachel Rays Tiramisu Ice Cream Cake
Meal* 7 Grilled Salmon / Thai Salsa
Meal* 8 Slow Cooker Kalua Pig
Meal* 17 Creamy Bacon & Zucchini Carbonara
Meal* 19 Riverbend Labor Day Prime Rib
Meal* 22 Sausage and Kraut
Meal* 24 sauerkraut & Kielbasa
Meal* 32 Babootie, a South African dish,
Meal* 53 Pork Roast Braised with Milk and Fresh Herbs
Side* 15 Asparagus Cheese Strata
Side* 39 Easy Easy Squash with Creamed Greens
(Off to a wedding tomorrow - extreme early ping)
Just tried something new tonight -
made my regular chocolate cookie recipe, but used mint extract in place of vanilla, to make a mint chocolate chip cookie.
They smell good; I liked the dough; waiting for them to cool.
You MUST report back :>)
Looking online for a recipe to give you ... can’t find it.
Take six chicken breasts and put them in a baking dish.
Cover them with real swiss cheese slices.
Slather over a can of cream of mushroom soup.
Dump and spread a box of Stove top Stuffing.
Melt and pour a stick of butter.
Cover tight with tin foil and bake at 325 for an hour.
You actually wait for them to cool?
8 cups chopped fresh tomatoes
1 large onion, chopped
About 2 cloves garlic, chopped
8 whole cloves
4 cups chicken broth
Salt and Pepper to taste (leave out here if making roux)
Basil to taste
Thyme to taste
If desired for roux:
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
Black pepper to taste
4 teaspoons white sugar, or to taste
1.In a large pot, over medium heat, saute' onion and two-three cloves of garlic in small amount of olive oil until tender. Add chopped tomatoes, bring to boil. Add chicken broth and bring to a boil, gently boil for about 20 minutes to blend all of the flavors. (I didn't do this, thought it was waste of good fiber)Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
WHAT I DID: I used the whole tomatoes--mixture of Roma and Big Boy, minus the cores,included the skins, and chopped into pieces. Did not run through food mill, but instead cooled soup slightly and put through a blender until smooth. I didn't need the roux, it was thick enough for our tastes. Didn't need the sugar either.
2. ROUX:In the now empty soup pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Love your weekly threads, can you add me to your ping list.
¼ Cup chopped green onions (Scallions)
1 clove garlic minced
1/8th teaspoon cayenne pepper
I tablespoon of butter
2 cans of Campbell cream of potato soup
1 8oz package of cream cheese softened
1 and ½ soup cans of milk
2 cups of cleaned raw shrimp
1 can whole kernel corn undrained
In a saucepan sauté onions, garlic, pepper in butter until tender
Blend in soup, cream cheese and milk
Add shrimp and corn
Bring to a boil
Add 1/8teaspoon cayenne pepper
Cover and simmer for 10 minutes
Makes about 7 cups
Ok, I like these.
If offering them at a pot luck or something, I’d put a sign up “mint chocolate chip cookies” so that people don’t get surprised.
But mint instead of vanilla is a nice twist. I might wish to put chocolate discs instead of chocolate chips, too, just to get a different look.
Try the field pea cornbread cakes with y’all come sauce at www.butfirst.wordpress.com...spectacular!!!
National Cinnamon Raisin Bread Day. YUM!
A friend posted this to Facebook and I tried it this week because I'm a sucka for easy-peasy crock pot recipes, and it was quite good:
Chili Coke Roast
Sear roast. Place in crockpot, pour in other ingredients, cook 7 to 10 hours. (I cooked mine on High for abt. 7 1/2 hrs and the meat just fell apart. But it was a small roast.) Serve over mashed potatoes. Presto!
goulash (quick and easy version)
1Lb box macaroni
1lb lean ground beef
1 large onion
1 14 oz can diced tomatoes
1 can kid tolerable veggies (green beans or corn for mine)
Boil macaroni til tender I throw the can of veggies in to warm
Brown ground beef and chopped onion pour off excess fat
drain macaroni and return to pot add ground beef/onion mix and can of diced tomatoes stir well add choice of seasonings and serve with a little grated cheese on top
The kids like this one (two teenagers in my house) will actually eat leftovers of it when in fridge recipe is double-able after that you will need a very big pot
Easy Bar-B-Q Apricot Glaze
Half a jar of low sugar apricot preserves
Two tablespoons of favorite Bar-B-Q sauce
Tablespoon or so of lemon Juice
Cayenne pepper to taste
Sugar to taste
I just eyeball the portions, mostly preserves
Slow cook on a stove until bubbling
Brush on favorite grilled meat
Melt and pour a stick of butter.
(This website is hilarious; I didn’t scroll back that far but a couple days ago they had Pawwwwllaaah in a pic standing by at least 50# of butter.)
Thanks and saved for Mrs p6. Going to go check out the site!
Thanks so much for these weekly threads! I read every recipe.
I’d like a good fried chicken recipe and some advice on oil, temp, etc. Every time I’ve tried to make fried chicken it turned out to be a greasy mess.
Peanut Ssamjang (쌈장)
2 cups kalbi marinade (Korean drama superstar Bae Yong Joon's or mine)
4-6 tablespoons peanut butter, creamy/smooth or chunky
2-6 tablespoons water (optional)
1. Put two cups of kalbi marinade into a saucepan and bring to a boil for a couple of minutes. Turn the heat down to a simmer.
2. Add 4-6 tablespoons of peanut butter, and mix until the marinade and peanut butter are combined.
3. Add water until the sauce is the consistency you want. If you want a thicker sauce, like a ssamjang, you might exclude the water completely.
Other than the “kid friendly veggies”, this is similar to a recipe my late grandmother used to make.
Your recipe reminded me how exhausting that was.
This is our go-to for fried chicken:
INAS AWARD WINNING FRIED CHICKEN
2½ 3 pounds chicken natural or organic cut into 8 pieces
½ gallon buttermilk
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
3 quarts trans fat-free oil
4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
Wash the chicken and trim any visible fat.
Mix the garlic powder, salt, and pepper into the buttermilk.
Put the chicken into a 1 gallon self-closing plastic bag and pour in the buttermilk. Close the bag, place on a cookie sheet or into a bowl and refrigerate for 2 hours or overnight.
Into a large, heavy 6 quart pot put the oil and heat over medium heat until it reaches 250°F, using a thermometer.
While the oil is heating, remove the chicken from the bag and place on a rack to drain.
For coating, combine flour, garlic powder, salt and pepper into a 1 gallon self-closing plastic bag and shake to mix. Pour flour mixture into pie tin. Dredge and press the chicken into the flour mixture. Shake off any excess flour. Re-dredge if any part is missing coverage.
CAREFULLY AND SLOWLY put the chicken into the hot oil SKIN SIDE UP.
Leave it alone (Im not kidding!) for 10 minutes. Then you can gently turn the pieces to keep them separate.
Wings: 1315 minutes, Legs: 1517 minutes, thighs: 1820 minutes, Breasts: 2025 minutes
If youre not sure the chicken is done, use the tip of a sharp knife and poke to see if the juices run clear or use an instant-read thermometer,
which should read 160°F.
Courtesy Ina Garten
Thanks iliac! I will try it this week.
Here’s a good recipe if you have any leftover buttermilk.
Makes about 2 ½ cups
2 cups buttermilk
1 cup sugar
¼ cup fresh lemon juice
1 T. lemon zest, minced
½ t. vanilla extract
Whisk together all ingredients in a bowl; chill until cold.
Freeze mixture in an ice cream maker according to manufacturers instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, cover, and freeze until firm, at least 3 hours.
We love anything lemon.....we’re going to the store today and will pick this up and make it...THANKS!!!
My grandson loves the lemon and this too.
Fresh raspberries are best here, but frozen work too. Be sure to use berries that come in bags, not in boxes with syrup. For a super-smooth sorbet, strain the seeds from the puree in a fine mesh strainer. (not necessary imo)
Makes about 2 ½ cups.
1 lb. Fresh or frozen raspberries
¾ cup sugar
¼ cup fresh lime or lemon juice
Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon. Let stand at least 30 minutes, or until berries release their juice. (If using frozen berries, let the mixture stand until thawed. Transfer berries and juices to a food processor and blend until smooth; strain puree if desired, then chill until cold.
Freeze puree in an ice cream maker according to manufacturers instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, and freeze until firm, at least three hours.
My ex would load stuff up with veggies that the kids did not like still does when they go over there for dinner. She then wonders why they pick at their food. Grandma had the right idea I got it from my mom. The other thing that mom used to make is tuna and peas with cream sauce I just do not seem to have the knack for the cream sauce so have to resort to tuna helper.
Quick & Easy Fruit Crispy Cobbler
2 cans fruit, drained and cut into bite-sized chunks, if necessary (I used 1 can of peaches and 1 can of apricots)
1 box Jiffy white or yellow cake mix, or ½ box regular cake mix
1 stick butter, cold
½ cup oats, uncooked
2/3 cup shredded/flaked coconut
1-1/2 tsp. cinnamon
1 cup chopped pecans
¼ cup packed brown sugar
Preheat oven to 375 degrees.
Mix topping ingredients in small bowl until well blended and set aside.
Spray 11 x 7 pan with nonstick spray. Spread drained fruit in pan. Sprinkle cake mix evenly over fruit. Sprinkle oats over cake mix. Cut butter into thin slices and lay over oats. Sprinkle topping mix evenly over all, spreading to edges of pan.
Bake uncovered in preheated 375-degree oven for about 20-25 minutes or till top is lightly browned, filling is bubbly and pecans are toasted. Serve warm or cold with whipped cream or a scoop of vanilla ice cream. Makes about 6-8 servings.
This is so elegant.
2 bundt cakes layered for pumpkin. Frost in buttercream, then cover in rolled fondant.
Chocolate covered ice cream cone for stem. Leaves are fondant. Everything painted with luster dust.
Before baking gingerbread, cutout shapes in center--place several
colored or clear Life Savers in cutout (they melt and form "glass").
Recap of this thread’s recipes (9/10/2011)
Dessert* 25 Lemon-Buttermilk Sorbet
Dessert* 27 Raspberry Sorbet
Dessert* 29 Quick & Easy Fruit Crispy Cobbler
Meal* 5 Chicken Casserole
Meal* 14 Chili Coke Roast
Meal* 15 goulash
Meal* 16 Easy Bar-B-Q Apricot Glaze
Meal* 21 Peanut Ssamjang - Satay Sauce
Meal* 24 INAS AWARD WINNING FRIED CHICKEN
Side* 12 field pea cornbread cakes
Soup* 7 tomato soup
Soup* 9 Shrimp Chowder
(please don’t add any new recipes to this thread - Sept 17th thread coming up)
*you 3 guys are added to the ping list :>)*
Sept 17th thread
Some great recipes here...could you add me to your ping list? Thanks!
How do I find the Chicken casserole recipe?
***Meal* 5 Chicken Casserole***
It’s comment #5 on this thread
The number after the recipe is the comment # where you can find that recipe.
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