Skip to comments.FR Weekly Cooking Thread *Recipes* Nov 12, 2011
Posted on 11/12/2011 9:05:46 AM PST by libertarian27
Welcome to the 49th 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.
November 12 - National Pizza with the Works Day
November 13 - National Indian Pudding Day
November 14 - National Guacamole Day
November 15 - Clean Out Your Refrigerator Day
November 16 - National Fast Food Day
November 17 - National Baklava Day
November 17 - Homemade Bread Day
November 18 - National Vichyssoise Day
***Ping to the Weekly Cooking Thread***
(to be added/deleted - please post here or PM me)
~~~I’ll be loading the listing from last week later on....as some know - my computer blew up last week during the arborgeddon - I’m loading office 2010 in my new computer now - it’s taking awhile to load :>)
Please add me to the list.
Riverbend Shrimp and Pasta
Made this the other night...had not had it for awhle and had forgotten how good it was (not a fat free dinner).
20-25 Count peeled and de-veined shrimp (about 6 - 8 per person)
Your favorite pasta (we like linguine)
1/2 tablespoon frozen fresh basil
1 tablespoon finely minced garlic.
1 tablespoon frozen fresh lemon grass.
1 table spoon frozen fresh ginger root.
3 tablespoons creole seasoning (we like Emeril’s)
1/2 pound unsalted butter.
Get the water boiling for the pasta (don’t forget to salt the water). When the pasta is nearly done, melt the butter in a large pan. When the butter is melted, add all the spices - except for the creole seasoning and then all the shrimp. Sprinkle with the creole seasoning and cook the shrimp until it just turns pink.
Spoon the shrimp and sauce mixture over the pasta and enjoy!
Hint: the frozen spices can be bought in small, frozen tubes at the store. You keep them in the freezer and always have great spices.
So, what are you in the mood for today, Lib27?
I’m going to a benefit dinner tonight - Prime Rib (yum) so just grazing lightly this afternoon :>)
Something to add to your Thanksgiving table
I HATE carrots, wont touch them with a ten foot asparagus, but I LOVE this recipe as does every one I make it for. Its my most asked for recipe.
2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste
Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.
Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*. *Best made a day or two ahead.
Serve - Can be served warmed-up or left cool, your choice.
Ooh, I haven’t seen those yet. I bet they would make awesome Rice Krispie treats!
“Im going to a benefit dinner tonight - Prime Rib”
Rare and with a Kosher salt & herb crust is the way my wife roast it. We have it every Christmas.
This year we are also adding bouillabaisse to the menu. We have some in the family who do not like seafood, so we will do both.
Not a big Rice Krispies Treats fan, but they probably would be pretty good.
Sweet Potato Cheesecake
with Praline Sauce and Whipped Cream
Besides being a music venue, the House of Blues also has a pretty darn good restaurant within. I’ve only eaten at the ones in New Orleans and Los Angeles, but I’ve never had a bad meal there. They specialize in Southern, Cajun and Creole cooking, and they do quite a good job (and lemme tella ya, they got a lot o’ competition in New Orleans).
Gumbo Pages contributor Greg Beron sent in this recipe, which is similar to an excellent dessert once served at the House of Blues. Unfortunately, it’s no longer on the menu ... but you can put it on the menu at home. The ground toasted pecans in the ginger-snap crust are a perfect touch.
If you want to be really extravagant and decadent (and this is dessert, so that’s exactly how you want to be), substitute Mascarpone cheese, a wonderfully sweet and rich Italian cream-style cheese, for good ol’ Philadelphia Cream Cheese.
For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
1/2 cup heavy cream
For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.
Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it’s a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
My post 14 is the perfect desert to go with your Shrimp and Pasta.
Questions for bread making folks.
To make bread less dense, use less flour, right?
Also, what’s the optimum temperature to make bread to ensure maximum yeast growth? I found a recipe for burger buns that reads, “Slightly warm milk.” I don’t have a setting on my thermometer for, “Slightly Warm.”
Thanks in advance.
I think so too. In fact my wife just headed for the store and is picking up what is needed to make the dessert.....can hardly wait!
Crostini en tapenade -- looks complex, but is really fast and quite easy
1 cup green olives, pitted
1 cup black or Nicoise olives, pitted
1/4 cup dried tomatoes
1 TBSP capers, nonpareil size, drained
1 clove garlic, smashed
1/2 tsp chopped parsley
1/2 tsp dried sweet basil
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 cup extra virgin olive oil
1 tsp honey
2 fillets of anchovy
For tapenade, put half the olive oil and all other ingredients in blender and pulse until a paste is formed. You may (probably will) add more olive oil in stages to get to your desired consistency. The tapenade should be "easy" to spread, but not ever runny.
For crostini, take 1 loaf of French bread sliced thinly on a diagonal bias. Preheat oven to 250 F. Brush olive oil lightly on each slice of bread, then bake for 6 or 7 minutes. Remove bread, let cool for a couple of minutes, cut a peeled clove of garlic in half and rub each slice softly with the cut side of the garlic. Let cool completely.
Spread the tapenade on the bread and serve on napkin-covered hors d'oeuvre plate.
To dry a tomato: make an 'x' with a knife in the bottom of the tomato, bring a pot of water to a boil, toss in the tomato (or two, or three). Cook 25-30 seconds, then remove tomato(es) to a bowl of iced water (or just cool will work fine) for 15 seconds. Peel off the skin starting at the 'x'; skin should come off very easily.
Preheat oven to 250 F. Core tomato(es) and discard core(s). Slice or quarter the tomato(es) and place on an oiled baking sheet for 55 minutes or until starting to shrivel. If not using immediately, store in olive oil in a sealed jar, refrigerated.
Mmmmmm Prime Rib! I think I will be ordering one to cook at home after Thanksgiving. Planning on having a nice homebrewed Trappist ale with it.
Or, as our old Irreverent U. Cookbook used to say: "Boil carrots until tender, approximately 3 hours. Remember, you cannot kill a carrot."
Can you tell me how she cooks it? I would like to do one after Thanksgiving - maybe for Christmas.
I will have to try this cheesecake - for sure!
I came up with this recipe last week as a way to use up some leftovers and some fresh vegetables I had in the refrigerator. The family loved it and it was really simple to make.
Sausage, Rice, and Squash Bake
3/4-1/2 lb of Italian Sausage
olive oil or cooking oil (if needed)
1 onion, diced
1 can mushrooms or the fresh equivalent sliced
2-4 cloves of garlic, finely minced or grated (to taste)
2-3 cups cooked rice
1 zucchini, cut in bite size chunks
1 yellow squash, cut in bite size chunks
2 cups grated cheese (anything you have on hand would do, I used a combination of mozzarella and cheddar)
3/4 cup heavy cream
1 egg, beaten
1 tsp. Italian seasoning
Salt and pepper to taste
Grated parmesan for topping
Chopped Parsley for topping
Brown Italian sausage and remove from the pan with a slotted spoon and drain on a paper towel. Saute onions garlic and mushrooms in the same pan using the grease from the sausage (add additional oil if needed). Set aside.
Add the cream to the beaten egg and mix thoroughly. In a large bowl (if you wish to do this separately) or directly in a greased casserole dish, combine the sausage, onion mixture, 1/2 the cheese, the egg mixture, and seasonings.
Spread the mixture in a large casserole dish and top with the remaining cheese. Sprinkle the top with a little grated parmesan cheese and parsley. (You could also easily top this with some breadcrumbs as well if you like.)
Cover and bake the casserole at 350 degrees for about 40 minutes or until heated through completely. Remove the lid and cook an additional 15 minutes until the top is slightly browned. Enjoy!
Note: This casserole is very versatile. It is more a method rather than a hard and true recipe. It could easily be made with pasta instead of rice, any combination of meat or vegetables you might have around or need to use up, and you could easily substitute condensed milk, milk, or even a can of creamed soup instead of the cream. Seasonings could easily be substituted as well for a different seasoning blend.
I experiment a lot with casseroles like this to use up leftovers and fresh veggies I need to use up. Sometimes I use rice and sometimes I use pasta for them. Small pene pasta, bow tie pasta or even some kind of spiral pasta would be great in this dish.
An example of another combination that I think would be equally good would to combine the rice with leftover chicken or beef fajita filling (onions, peppers, and meat or poultry), with taco or fajita seasoning, and cheddar cheese with perhaps even some cheddar cheese soup instead of the cream. You could garnish the top with sliced black olives and serve salsa, guacamole and sour cream on the side if you like.
This recipe calls warm milk 110 degrees F.
Does anyone have a good apple cake recipe?
Also, if at all possible, use the Mediterranean scorpion fish, the rascasse.
And another one calls for cooling warmed up milk to just above body temperature.
24 thin bread slices, crusts removed, buttered on both sides
4 tblsp butter
3 shallots. chopped
1 lb fresh mushrooms, chopped fine
1 cup heavy cream
2 tblsp all purpose flour
1 tblsp Dijon mustard
1/2 tsp salt
1/8 tsp cayenne
1 tblsp fresh chopped parsley, or 1/2 tsp crushed dried parsley
1 1/2 tblsp chopped chives
2 tsp lemon juice
Grease small muffin tins and press bread slice into each.Trim edges of bread as necessary. Bake in 400 degree oven for 10 minutes. Remove from tins and cool on rack. Melt butter in skillet and saute shallots for a few minutes, add minced mushrooms and cook until all liquid is gone. Stir in flour till well blended then stir in cream and cook, stirring, till thickened. Add mustard, salt, cayenne, parsley, chives and lemon juice, stir till blended. Place cooled shells on cookie sheet and fill with mushroom mixture. Bake in 350 degree oven for 10 minutes. Allow to cool slightly before serving
Mushroom mixture may be made a day or two ahead of time. UNfilled bread shells may be frozen- not necessary to thaw them before filling and baking.
Thx for the tips....this will be the first time making this and am anxious to try it....
So, between 100-110 deg F?
I’ve had luck with that.
Made hot dog buns yesterday, and they were kinda flat. Temps were at around 125 deg F.
What about lighter and fluffier? Use less flour?
Here is one my mom used to make for her bridge club. Found it in one of her old recipe boxes.
This incredibly delicious and moist cake is a great cake for a pot luck or gathering, or serve it as a brunch or coffee cake. It doesn’t need a glaze, but a caramel glaze would be delicious, or just dust it with a little sifted powdered sugar.
3 Golden Delicious apples (about 1 pound), peeled, diced
1 cup pecan pieces
1/2 cup sugar
2 teaspoons ground cinnamon
4 large eggs
2/3 cup safflower oil or Canola
2 1/4 cups sugar
1 cup applesauce
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan or spray thoroughly with a flour and oil baking spray.
Core apples and dice in 1/4-inch dice. Put diced apples in a bowl with pecan pieces, 1/2 cup of sugar, and the cinnamon. Stir to blend; set aside.
In a large a mixing bowl, stir or whisk the eggs with oil, sugar, applesauce, and vanilla. In another bowl combine flour, baking powder, and salt. Slowly beat dry ingredients into the oil and applesauce mixture until well blended. Stir in the diced apple mixture. Spoon into the prepared baking pan. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester or wooden pick inserted in center comes out with a few crumbs clinging. Cool in pan on a rack for 15 minutes. If necessary, carefully loosen sides with a spatula. Put the rack over the pan and carefully invert. Cool completely.
Slide the cooled cake onto a serving plate, or to be safe, place the baking pan over the cake again, flip with the rack, then cover with a serving plate and invert again.
Gotta try those mushroom appetizers....everyone is making me REALLY hungry today....thanks!!!
I would go ‘just warm to the touch’ but not ‘hot’.
If it is too warm, it kills the yeast. It is probably safer to be a bit cool, than too hot.
Oops, I cleaned out my fridge yesterday and made a pot of soup.
Always sift your flour. Try not to make bread on a humid day. You don’t have to use less flour.
115 degrees Slightly warm is like a baby’s bath water.
Scalding the milk is an important step when using milk in any yeast dough recipes. Scalding is necessary even with pasteurized milk because of the whey proteins in milk need to be inactivated. They can weaken the gluten in dough and produce a dense final product unless the milk is scalded. After scalding you just let the milk come back to room temp. If you are looking for a high rising bread, (is that what you mean by maximum yeast growth?) Never let you dough rise beyond the double in size rule in the first rise. A big mistake a lot of people make is letting the dough just rise to its max - this uses up a lot of the yeast's energy and your second rise will never make a nice loaf or bun or roll the final bread will turn out dense.
I use a big 8 cup graduated measuring cup during the first rise to make sure I don't go past the double in size. But there are other tools available.
such as these from King Arthur Flower:
Have y'all seen the oreo and candy corn turkeys? I think those little fellas will be on our table this year.
Have you tried making fudge?
I probably should have mentioned that I’m in Denver. Something about less flour for the higher altitude?
Apple cake recipe
Thanks for your continuing thread. Been low-carbing it for several months and have lost 55 lbs. I was looking for a cheese crust pizza recipe and I thank all of you foodies for contributing to the thread.
Slightly warm = baby bottle warm
Thank you! I knew that someone here would have a good apple cake recipe. I have tried several recipes I found on line in recent years, and they all seemed a little on the dry side. This one sounds like it would be nice and moist with the applesauce in it.
My favorite low carb recipe site. Click on Breads and Main Dishes for tried and rated LC pizza crust recipes.
Use just a little less yeast but don’t go past the double in size rule for the first rise. Don’t use instant yeast! If your dough is rising to fast put it in the fridge and let it rise there. It will rise but slower.
You are welcome....hers was always moist....and she heated up caramel ice cream topping and drizzled each piece with it....yum...
Quick & Easy.
ice with cream cheese or caramel icing
i’ve also used a streussel topping to finish
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