Posted on 10/29/2011 9:09:50 AM PDT by libertarian27
Welcome to the 46th 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 nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
* October 29 - National Pancake Day / Oatmeal Day
October 30 - National Candy Corn Day
October 31 - National Caramel Apple Day
November 1 - National French Fried Clam Day
November 2 - National Deviled Egg Day
November 3 - Sandwich Day
November 4 - National Candy Day
November is :National Pepper Month~~ National Georgia Pecan Month~~ National Raisin Bread Month~~ National Pomegranate Month~~ National Fun with Fondue Month ~~ National Peanut Butter Lovers' Month~~ National Apple Month
~~Ping to the Weekly Cooking Thread~~
(to be added/deleted - please post here or PM me)
Recap of recipes from last week (Oct 22nd)
Beef __ Post # 75 Green Chili Casserole
Brownie/Squares __ Post # 18 Classic Date Bars
Brownie/Squares __ Post # 30 Ruth Busacker’s Date Nut Roll
Brownie/Squares __ Post # 32 Date Filled Oat Bars
Brownie/Squares __ Post # 49 Double Chocolate Crumble Bars
Cakes __ Post # 15 Sweet Potato Cake with Cream Cheese Icing
Cakes __ Post # 25 Velvety Red Chocolate Cake with BEETS!
Cakes __ Post # 25 Israeli Cinnamon Coffee Cake with TURNIPS!
Cakes __ Post # 96 Banana-Nut Bundt Cake
Cookies __ Post # 90 Soft Chocolate Chip Cookies
Cookies __ Post # 93 Cranberry Pecan Sandies
Eggs __ Post # 4 Breakfast Tortilla
Muffins/Breads __ Post # 11 Praline Apple Bread
Rubs/Dry Seasonings __ Post # 44 Garam Masala (Indian curry spice mix)
Sandwichs/Burgers __ Post # 17 New Orleans Muffaletta
Soup/Stew/Chili __ Post # 14 Bean Soup
Soup/Stew/Chili __ Post # 28 Chili
Soup/Stew/Chili __ Post # 33 Curried Sweet Potato Soup with Apricots
Vegetable __ Post # 68 Sauerkraut (how to make)
Link:
http://www.freerepublic.com/focus/chat/2796489/posts?page=102#102
Make sure ingredients are cold. Combine flour, salt, lard and butter till crumbly but chunks of butter still apparent.
Beat water, vinegar and egg with a fork till smooth. Add this to the flour and stir with fork just till combined. Form into a ball, divide in half , flatten and wrap in saran wrap and refrigerate 1/2 hour before using.
Chicken Stuffing Casserole
2 cups cooked chicken from baked chicken or rotisserie chicken
One box of Stove Top cornbread stuffing mix
One can cream of chicken soup
2 cans/jars chicken gravy
One half soup can of milk ( more can be added if mixture is too dry before baking)
Heat soups and milk in large pan on stove until well blended, add dry stove top stuffing mix and chicken. The mixture should be moist but not too soupy. If too dry, add another half can of milk.
Put into 9x13 pan sprayed with Pam and bake at 375 for about 25-30 minutes until bubbly.
I am reposting this recipe to this thread, since it appears that I was responding to Netizen on the old thread about the same time as you had been catagorizing the recipes on the old thread.
This is a recipe I am going to make after Halloween with our Halloween pumpkin, since we just drew the face on the pumpkin this year so we can cook the pumpkin and make our own home made pumpkin puree, and roast the seeds from it.
I found this recipe in a really old Fannie Farmer cookbook.
Pumpkin bread
1 1/2 c flour
1/2 tsp salt
1 C sugar
1 tsp baking soda
1 C pumpkin puree (recipe follows)
1/2 C vegetable oil
2 eggs, beaten
1/4 C water
1/4 tsp each nutmeg, cinnamon, and allspice
1/2 C walnuts (I think I am going to use pecans or hazelnuts instead since I have lots of both at the moment))
Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well buttered loaf pan (I use a 9x5x3). Bake until a toothpick comes out clean, about 50-60 minutes.
Easy Homemade Pumpkin Puree
Cut pumpkin in half and scoop out the seeds, reserving them to roast (I just throw the seeds on a cookie sheet with a little salt and roast them in the oven until slightly browned). The roasted seeds make a great snack!
Peel the pumpkin and cut it into small chunks and throw it in a large pot of salted water. I boil it for about 25-30 minutes (depending on the size of your chunks) until a fork tender.
Remove from the pot and let cool slightly. (I reserve the cooking liquid too) Puree pumpkin in batches in a food processor or blender adding some of the cooking liquid if needed. The puree can be frozen to keep for a later use, or used in any recipe asking for pumpkin puree or canned pumpkin.
I also save any leftover cooking liquid to add to soups and stews for extra flavor. Some people like to freeze it in ice cube trays, and then when frozen throw the cubes into a ziplock in your freezer, so they can be pulled out individually to add to soups and stews for extra vegetable flavor.
This sounds sooooo good. Making it today with left over chicken - can hardly wait!!!
My hubby sent me the following link that has recipes for a number of restaurant dishes. I thought I would share the link with all of you, since some of your favorite restaurant dishes might be found there.
http://www.latimes.com/features/food/la-fo-sos-pg,0,3573436.photogallery
Is there a National Mac-n-Cheese Day to celebrate?
Last few times, when using an aluminum skillet to brown chicken..(because I want the color, and the fond), it hasn't been releasing. Really sticking..have had to scrape.Never had this problem before.
It's a good quality skillet. I use vegetable oil..heat it till just smoking..drop the chicken in..8-10 minutes...it will usually release fro turning..
Any thoughts?..suggestions..
Thanks Flamenco, I added it to my excel sheet but it missed the thread listing - best you re-posted!
Yesterday was *National Chocolate Day*...I missed it! Gonna have to make up for lost time....where’d I hide the Halloween candy?
http://abcnews.go.com/blogs/lifestyle/2011/10/its-national-chocolate-day/
I just looked around...apparently July 9th is Nat'l Mac&Cheese day, but some places say July 7th is....and the site I go to for these days has July 7th as Nat'l Macaroni Day.
IMHO, July is too hot to be baking up Mac&Cheese :>) -it should be around this time of year (fall/winter), in my book:>)
Oh Noes, it just started snowing here, Mac&Cheese sounds good right now.
Anyone have a good recipe for Pheasant Stew.
What I have to work with...2 pheasant breasts and 2 legs....and an impeding snow storm [I don’t really want to go out to the grocery store for ingredients]..so simple ingredients, one *might* have on hand, would be appreciated. :)
A couple of Parmesan Chicken Wings — one pan-fried, one in the oven. Both great — and all mine. I’m not sharing! (well, maybe one or two)
PARMESAN DIJON WINGS
2 1/2 pounds of wings, trimmed and cut.
1/2 c. butter - (1 stick)
4 t. Dijon mustard
1 large clove garlic, finely minced
2 t. lemon juice
1/4 t. salt
1/4 t. black pepper
1/4 t. oregano
1/4 c. fine dried bread crumbs
1/4 c. grated parmesan cheese
In a heavy frying pan, melt butter over moderate heat and stir in mustard, garlic, lemon, juice, salt, pepper, and oregano.-——Add wings and fry until nicely browned on all sides - about 15 to 20 minutes. -——Reduce heat and sprinkle with bread crumbs and parmesan cheese. -—— Toss to cook evenly. -——Place on platter and serve.
- - - - - - - - - - - - - - - -
BAKED CHICKEN WINGS
1/2 c. margarine, melted
1 t. dijon mustard
3 c. multi-grain flaked cereal
16-18 chicken wings, broken into two pieces
1/2 c. grated Parmesan cheese
4 t. finely chopped parsley
Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.
Now all we need is a delish mac-n-cheese that will knock everyone’s socks off.
Cooking with/Seasoning Cast Aluminum
Once seasoned (or re-seasoned), do not use soap to clean the skillet and don't even think about scrubbing pads of any type. To clean, cool down the skillet to room temp and clean with only warm water, a soft sponge and elbow grease (and you shouldn't need much of the latter, either). Wipe dry with a paper towel.
The above all assumes that yours is either a cast or anodised aluminum skillet. If it is not, don't bother; the aluminum will warp very quickly and then there will be another set of issues.
Good cooking to you!
One of the best on the internet is the Rackhouse Pub Beer Baked Mac & Cheese....just google....I would post it here but it is copyrighted....good luck
I have always like my pheasant cooked slowly in milk and onions first. (takes most of the wild taste out if you don’t particularly like that) The mix with whatever else you want in the stew and bake or slow cook on stove covered till done.
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