Chowder breathes reassurance. It steams consolation. ~Clementine Paddleford~
* 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
To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...
~~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 Busackers 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
2 posted on
10/29/2011 9:12:10 AM PDT by
libertarian27
(Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
To: libertarian27
Pie Crust Recipe
2 1/2 Cup flour
1 teaspoon salt
1/2 cup lard
1/2 cup butter
2 Tablespoons ice water
1 Tablespoon cider vinegar
1 large egg
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.
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4 posted on
10/29/2011 9:38:57 AM PDT by
DJ MacWoW
(America! The wolves are here! What will you do?)
To: libertarian27
Is there a National Mac-n-Cheese Day to celebrate?
9 posted on
10/29/2011 10:08:45 AM PDT by
Jack Hydrazine
(It's the end of the world as we know it and I feel fine!)
To: libertarian27; All
Have a question about technique.
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..
10 posted on
10/29/2011 10:10:40 AM PDT by
ken5050
(Cain/Gingrich 2012!!! because sharing a couch with Pelosi is NOT the same as sharing a bed with her)
To: libertarian27
12 posted on
10/29/2011 10:22:35 AM PDT by
Daffynition
(“There are no compacts between lions and men, and wolves and lambs have no concord.” ~ Homer)
To: libertarian27
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. :)
14 posted on
10/29/2011 10:35:16 AM PDT by
Daffynition
(“There are no compacts between lions and men, and wolves and lambs have no concord.” ~ Homer)
To: libertarian27
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.
16 posted on
10/29/2011 10:36:58 AM PDT by
Exit148
To: libertarian27
Here's a recipe from a Halloween cook book. It's a nice orange color.
CREAMY CARROT SOUP
3/8 cup onion (chopped)
1 1/2 Tbls Butter (or EVOO)
1 1/2 cups carrots (chopped)
1 1/2 cups chicken broth
1 Tbls long grain rice(uncooked)
1/4 cup whipping cream
1 Tbls tomato paste
1/4 tsp salt
1/8 tsp pepper
Saute onion in butter, add carrots, broth, and rice.
Cover and simmer 25 minutes (till carrots are tender).
Cool a little.
Process in blender till smooth.
Add rest of ingredients and 1 pat of butter(or butter buds). Add optional seasonings noted below.
Optional garnish: Put some sour cream in a plastic bag, nip the corner and garnish with outline of Halloween figure such as a pumpkin, or spider web etc. for each bowl.
When I make this recipe, I like to add Curry Powder, Ginger, Applesauce, and Sage. I use about a 1/2 cup of applesauce, and several shakes of each spice.
26 posted on
10/29/2011 11:48:58 AM PDT by
greeneyes
(Moderation in defense of your country is NO virtue. Let Freedom Ring.)
To: libertarian27
29 posted on
10/29/2011 12:09:50 PM PDT by
Tamar1973
("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
To: libertarian27
October 29 - National Pancake Day / Oatmeal Day
When's National MAPLE SYRUP Day, so I can celebrate pancakes on that day, too?
October 30 - National Candy Corn Day
Ok... candy corn is fine.. gor any recipes to use Candy corn in??
October 31 - National Caramel Apple Day
I got to mke some!!!
November 1 - National French Fried Clam Day
Viva La France for this day!!
November 2 - National Deviled Egg Day
The Devil(ed Eggs) made me do it...(making deviled Eggs)
November 3 - Sandwich Day
On this day thank the EARL of Sandwich
November 4 - National Candy Day
Not Halloween??
30 posted on
10/29/2011 12:17:11 PM PDT by
ExCTCitizen
(Cain/West 2012....what would the RACISTS LIBERALS say???)
To: libertarian27
This is my favorite muffin recipe. It makes about 24 cupcake sized muffins. It’s also good with strawberries. The nexttime I make it i’m going to try it with peaches and then pears. They freeze well after you bake them too!
Blueberry Cream Muffins
4 eggs
1 1/4 cups sugar
1 1/4 cups dark brown sugar
1 cup corn oil
2 teaspoons vanilla extract
4 cups unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees.
Line muffin pan with muffin liners.
Beat eggs and sugar. Slowly pour in oil and vanilla.
In separate bowl, stir the flour, salt, baking soda, cinnamon and nutmeg.
Stir dry ingredients into egg mixture.
Add sour cream.
Fold in blueberries.
Scoop batter into prepared muffin cups.
Bake for 20 minutes. Bake times may vary.
32 posted on
10/29/2011 12:36:59 PM PDT by
Trillian
To: libertarian27
BACON TURTLES: Anyone have a recipe for this?I ran across the following photo on another blog I read consistently. It looks for-real: it's really bacon, and the heads/feet look like some form of hot-dog.
What's not evident at all (to me) is the size of these things. If it's hotdogs that are used, then these must be approximately one-serving sizes: one turtle per person. Or, maybe you're supposed to slice them in half and serve half a turtle?
At any rate, a platter of single-serving bacon turtles might be a big hit with a cub-scout pack dinner. I'm going to give try to conjure up a recipe (what's the stuffing under the bacon???) but thought I'd put the photo up here, just in case someone already has a recipe for this.
44 posted on
10/29/2011 2:21:08 PM PDT by
Brandybux
(Oportet ministros manus lavare antequam latrinam relinquent.)
To: libertarian27
Hey it is National Pancake/Oatmeal day.
Got both covered.
I had oatmeal for breakfast and we are having pancakes, eggs and bacon for dinner.
49 posted on
10/29/2011 3:11:15 PM PDT by
CARDINALRULES
(Tough times never last -Tough people do. DK57 -- 6-22-02)
To: libertarian27
I the past week there was a tread posted that had a bunch of recipes from the LA Times. They were recipes from restaurants that readers had request the recipes from. I bookmarked and saved quite a few and decided to try one last evening -
Pollo al Colmao This is like a Southern Smothered Chicken Dish but uses a tomato sauce. I usually don't have much luck with Chicken or Beef dishes cooked in tomato sauces the acid in the tomatoes usually drys the meats out! But this one turned out to be very, very good. I used a whole cut up chicken - white and dark meat. I served it with rice and steamed broccoli.
Dear SOS: El Colmao in Koreatown has the most delicious chicken stew with olives. Could you please get their recipe for El Colmao Chicken? Thank you!
Susan Mooney
Burbank
Dear Susan: Cuban institution El Colmao credits this recipe to "old grandpa Eduardo Sousa." The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with
chile powder.
Pollo al Colmao
Total time: 1 1/2 hours
Servings: 6 to 8
Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.
2 tablespoons plus 2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided
3 cloves garlic, thinly sliced
3 pounds chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomato, seeded and chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sweet peas
1 teaspoon paprika
1/4 cup chile powder (type can vary, use heat to taste)
1 cup pitted whole green olives, or to taste
1. Heat the oven to 350 degrees.
2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.
Copyright © 2011, Los Angeles Times
50 posted on
10/29/2011 4:17:22 PM PDT by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: libertarian27
For the Carb-counting crowd... a carb friendly Pumpkin Pie... Crustless Pumpkin Pie...
15 ounces pumpkin
12 ounces evaporated skim milk
½ cup Egg Beaters 99% egg substitute
2 egg whites
¾ cup Splenda
1 ½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup graham cracker crumbs
In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and sugar substitute; beat until smooth.
Add the spices; beat until well mixed.
Stir in the graham cracker crumbs.
Pour into a 9” pie plate coated with non-stick cooking spray.
Bake at 325 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Cool.
Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.
Store in the refrigerator.
Source:
“Taste of Home’s Down Home Diabetic Cookbook Second Edition”
Approx. 15g Carbs per slice...
57 posted on
10/29/2011 6:36:54 PM PDT by
Keith in Iowa
(Hope & Change - I'm out of hope, and change is all I have left every week | FR Class of 1998 |)
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