Skip to comments.FR Weekly Cooking Thread *Recipes* Nov 19, 2011 - 5 days to T-Day
Posted on 11/19/2011 8:53:38 AM PST by libertarian27
Welcome to the 50th 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.
"Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often." ~Johnny Carson~
May your stuffing be tasty May your turkey plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs! ~Anonymous~
November 19 - Carbonated Beverage with Caffeine Day
November 20 - National Peanut Butter Fudge Day
November 21 - National Stuffing Day
November 22 - National Cranberry Relish Day
November 23 - National Cashew Day
November 23 - National Eat A Cranberry Day
November 24 - National Espresso Day
November 25 - National Parfait Day
***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)
Recap of recipes from November 12th thread:
Appetizers * 18 * Crostini en tapenade
Appetizers * 28 * Mushroom Appetizers
Appetizers * 57 * Bacon Wrapped Dates
Bread * 24 * Burger Buns
Bread * 52 * Beautiful Burger Buns
Bread * 53 * Homemade Burger Buns
Bread * 77 * Hamburger Buns
Cake * 14 * Sweet Potato Cheesecake w/ Praline Sauce
Cake * 32 * Apple Cake
Cake * 50 * Apple Cinnamon Cake
Cake * 63 * Apple Coffee Cake
Cake * 64 * Easy Apple Cake
Cake * 66 * Apple Dapple Cake
Drink * 67 * Magslingers Cure for Crummy Tummy
Gravy * 136 * Tempting Turkey Gravy
Meal * 94 * Stacked enchiladas
Pasta * 5 * Riverbend Shrimp and Pasta
Pastry * 113 * Apple Pockets
Pastry * 117 * Chocolate Cheese danish
Pie * 54 * Pumpkin Pecan Bourbon-Cream Pie
Pizza * 30 * Kimchi Pizza
Pizza * 46 * Low Carb Pizza Crust
Sausage * 23 * Sausage, Rice, and Squash Bake
Vegetable * 9 * Copper Carrots
Vegetable * 120 * Homemade Roasted Pumpkin Puree
Nov 12th Thread link:
Anyone have a southern recipe for cornbread and sausage struffing, other than the fictional mayor of New York on the Blue Bloods?
The Current FReepathon Pays For The Current Quarters Expenses?
Courtesy: My Grandmother
1 pound(s) sweet Italian turkey sausage, (about 4 links), casings removed
2 cup(s) finely chopped onion
1 1/2 cup(s) finely chopped celery
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
2 pound(s) prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup(s) chopped fresh parsley
1 tablespoon(s) chopped fresh sage
2 1/4 cup(s) reduced-sodium chicken broth
1.Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2.Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3.Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4.Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
THANKS....will try it!
So, how was the prime rib last week?
Bacon Brussel Sprouts
Our grandsons favorite (they love veggies)
12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 pounds Brussels sprouts, trimmed and halved, if desired
Coarse salt and freshly ground black pepper
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Prime Rib was yummy - potatoes were great too....a pad of butter -some onions....wrap in aluminum foil and bake for an hour or so....then let them sit for awhile so they look ‘grey’-steam in the foil - so moist! don’t even need butter!
Those potatoes bring back memories.
When I was a young kid (before dirt was invented), we used to go camping a lot. Mom would make hamburger steaks, salt and pepper them, place a slice of onion on the top, then put a pad of butter on top of the onion, then a potato. Wrap in foil and cook right in the campfire....boy, they were good!
I do a semi homemade sausage dressing using a package of cornbread stuffing. I use 1 can of fat free chicken broth instead of water and a half stick of margarine. If its a little dry I add some water and then I fry up some country sausage with onions and mix it up with black olives and mushrooms. Sprinkle a little Tony Chechere on top and bake it in a baking dish according the instructions on the bag. Mighty dang tasty.
I have been making Sausage and Apple stuffing for years. When almost done frying up the sausage I add cubes of apples (1 or 2 apples) to get them just a bit golden and then throw them into the breading, etc. It’s requested every year.
When making your favorite sausage stuffing - throw some apple chunks in too - gives a sweet and delicate difference and cuts the fattiness/heaviness of the sausage on the taste buds.
How did the bouillabaisse turn out?
Some ideas for Thanksgiving from Past Threads:
Week 01/08/11 __ Post # 40 __ Baked Custard Pie
Week 07/09/11 __ Post # 04 __ Berry Pie
Week 01/29/11 __ Post # 28 __ Brown Bag Apple Pie
Week 02/12/11 __ Post # 15 __ Butter Milk Pie
Week 08/20/11 __ Post # 35 __ Coconut Cream Pie
Week 01/29/11 __ Post # 49 __ Dutch Apple Pie
Week 06/25/11 __ Post # 05 __ Key Lime Pie with Cocoa Meringue
Week 07/23/11 __ Post # 22 __ Lattice top peach pies in a jar
Week 12/18/10 __ Post # 60 __ No-Bake Pumpkin Pie
Week 02/26/11 __ Post # 162 __ No-Bake Pumpkin Pie
Week 01/29/11 __ Post # 49 __ Pat In Pie Crusts
Week 03/19/11 __ Post # 11 __ Soda Cracker Pie
Week 06/04/11 __ Post # 06 __ Strawberry Pie
Week 08/20/11 __ Post # 11 __ Summer Squash Pie
Week 08/27/11 __ Post # 20 __ Tomato Pie
Weekly Thread links are on my profile page.
(ex: if you are interested in checking out the ‘Butter Milk Pie’....go to my profile - click on February 12, 2011 and go to post #15 on that thread...Easy as Pie!)
Really GREAT! Used a bag from Costco of clams, mussels, and shrimp (they always have them here this time of year), and some halibut cheeks. Used some saffron as well (just a pinch). I think our biggest eating son had four gallons of it....thanks for your tips...
Due to the incredible shrinking size of containers (other wise referred to as hidden inflation) and other concerns, I just use standard loaf pans.
COFFEE CAN BREAD RECIPE
4 C flour (Mix 1&1/2C flour with yeast;retain rest)
1 pkg. yeast
1/2 C water (Combine next 5 ingredients;heat till warm)
1/2 cup oil
1 tsp salt
1/2 cup milk
1/4 cup sugar (Add warm mix to yeast mix;beat till smooth)
2 eggs (Stir in eggs & add rest of flour)
Beat well with wooden spoon till smooth & elastic.
Spoon into greased baking containers, cover with plastic and let rise in warm area approximately 35 minutes.
Dough should rise almost to the top. Remove lid;bake @325 degrees for 35 min. Let cool till bread turns loose from sides. Turn out and slice.
I stopped making bouillabaisse a couple of years ago; my recipe, frankly, is a pain in the butt and takes forever.
Any chance you could post yours? TIA, if so!
KENTUCKY HOT BROWNS (Southern Living - May 2011)
4 thick white bread slices
3/4 pound sliced roasted turkey
Mornay Sauce - (recipe at link)
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked
1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
1 16oz pkg fresh Cranberries
1 cup sugar
1 cup Chanbord Liquer
Medium heat and saucepan dissolve sugar, add berries, simmer until 50% of the berries pop open, crush a few.
Let chill or serve warm
Grandma’s Fresh Cranberry Relish
In the olden days, Grandma had to grind everything by hand. Now it takes a few minutes in the food processor!
Note: Prepare this recipe the day before serving as it should rest to develop flavors.
1 bag rinsed fresh cranberries
1 navel orange, with peel (washed)
1 lemon, with peel (washed) - or can use another orange
2 red apples, with peel (washed)
Process cranberries until finely chopped (but not minced); pour into large bowl. Repeat with citrus and apples.
Add: 1 c. chopped walnuts
1 - 2 t. cinnamon
1 c. sugar or honey
Mix together and spoon large glass bowl. Cover. Allow to sit overnight. It will develop a wonderful red syrup. Stir before serving.
I have never liked Brussel Sprouts, but this sounds good, so I might give them a try again.
An excellent recipe, one I will use this year. My grandsons call Brussels sprouts “broccoli balls.”
You want to put a whole orange, and later a whole lemon into a food processor? Would I be amiss in suggesting a possible alternative?
Core, seed and then cut apples into quarters. Zest the orange and lemon, then peel the orange and remove the sections. Place apples, citrus zest and orange sections into food processor and pulse until solids are finely chopped.
Is this what you intended, or am I coming down with a case of the weird-too-fancies? ;^)
I used to love my Grandmother's, but her recipe was lost.
1 cup walnuts
1 tablespoon Sonoma smoked olive oil (This is the company's bold-smoke version.)
1 tablespoon fresh rosemary, finely chopped
pinch hot Hungarian paprika
pinch garlic salt, to taste
pinch black pepper, to taste
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius.
Combine all ingredients except for the almonds in a bowl and mix.
Add the walnuts to the oil and spice mixture, and stir until the walnuts are completely coated.
Spread walnuts in a single layer on a cookie sheet lined with parchment, foil or a silicone baking mat.
Bake for 15-20 minutes until lightly toasted. I played it safe by keeping the baking time low.
Allow to cool slightly and serve.
12 oz. seasoned stuffing mix
2 onions (diced)
5 garlic cloves (minced)
1 cup toasted pine nuts (or walnuts)
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 cup (배추 김치) baechu kimchi/nappa cabbage kimchi (chopped)
½ cup (신고 배 주스) Korean pear juice (or orange juice)
2 sticks butter (melted)
14 oz. chicken broth
1 tbsp sesame seed as optional garnish
1. Mix the stuffing, onions, garlic, walnuts, pepper, oregano and thyme together in a large bowl.
2. Add the kimchi, pear juice, butter and broth. Mix well.
3. Transfer stuffing to a 13 x 9 baking dish and cover with foil. Bake for 30 minutes at 350 degrees in the center rack of your oven.
4. Remove foil and bake for 5 more minutes, or until the top is golden brown. Based on a recipe from Granny Choe.
I make a variation that uses pancetta in place of bacon. I also toss in a few red pepper flakes to add a bit of heat.
Don’t know if this is easier....but it is good...
For the broth:
2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
2 sprigs thyme
1 pound fish bones
Water to cover
1 cup white wine
For the Bouillabaisse:
Pinch of Saffron
1 cup leeks, julienned
3 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienned
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
Salt and pepper
2 pounds assorted wite fish (I use halibut or their cheeks)
1 large lobster (I you can find a good buy)
1 pound shrimp, peeled and deveined
1 pound mussels
1 pound littleneck clams
Salt and pepper
For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.
For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.
For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.
To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.
That cranberry relish sounds great.
My family are purists :>) and we just use a bag of cranberries and an Orange (rind and all - the rind makes it! Very sweet and tart all at once
... but the addition of walnuts and apples sounds great!
We make it days in advance so all the flavors meld.
Alice’s Chili Sauce
This is from my hispanic sister in law...
2 lbs red or green chiles, roasted and skin removed (See below for chile options)
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups drinking water
After chiles are roasted and peeled cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. For a sauce made with dried red chiles, see how to re-hydrate the chiles here.
You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.
However, what I'm looking for is a sweet chili sauce...the kind with tomatoes, brown sugar, etc.
I understand that today "chili sauce" means different from what it did back in the day.
This is a basic cream soup recipe!
I just put my leftovers in for a great soup!!
1 stick of butter
6 TBSP of flour
2 cups of milk
2 chicken bouillon cubes
Melt the butter, add flour to make a roux, add milk, and
bouillon cubes. Cook on medium heat until thickened.
Add your favorite meats and veges to make a really hearty soup.
peanut Butter Fudge.....I'll have some please!!
November 22 - National Cranberry Relish Day
November 23 - National Eat A Cranberry Day
Cranberry Ice Cream anyone??
I’m sorry for not being clear in the recipe!
Yes, you do core the apples before chopping in the processor. However, the orange and lemon, you just quarter and chop in the processor. The original recipe calls for the peels of the lemon and orange in the mix. The seeds just get chopped along with everything else. :-)
If you don’t want to have the peels, you can omit. However, they do add a nice tartness to this relish and I promise you cannot tell they are there once everything is chopped and mixed together.
Our family prefers the relish on the tart side, but you can always add more sugar if you would like.
Found this in a Thai cookbook I have....
Sweet Chile Sauce
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce
1/2 cup rice vinegar (or substitute white vinegar)
1/2 cup + 2 Tbsp. white sugar
1/4 cup water
3 Tbsp. fish sauce
2 Tbsp. sherry (or cooking sherry)
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
1.Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2.Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3.Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4.Remove from heat and taste-test. You should taste “sweet” first, followed by sour, then spicy and salty notes. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili.
5.Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood.
I will try it out **as written** next week. None of my infamous 'tinkering'... ;^)
**PING** to post #37. New idea for ol’ SAJ, thanks!
I haven’t tried these yet, and I use the Heinz Chili sauce in my meatloaf and I know that one doesn’t have the fish sauce in it. So, I’m not sure what type you are looking for. Here are two similar but different
This one is supposed to be like the Heinz Chili sauce so I may have to try it.
Messed up that second link.
I really enjoyed Blue Bloods yesterday!
2 cups cranberries (@ 1 bag)
1 medium orange, quartered
3/4-1 cup sugar
Food Grinder is the best but a food processor works, just not the same
The rind gives the extra kick and texture, I quarter them and take out the seeds, make it a day or two or more in advance...and excellent spread addition in leftover turkey sandwiches too (Mayo, relish, turkey and stuffing between two slices of bread...Heaven... (my husband thinks it's gross~what does he know....:>)
When I lived in NZ a local pub served corn fritters (pancakes) topped with avocado, some strips of cooked chicken (not breaded strips) and served it with sweet chili sauce. It was really good and I started making corn fritters at home, but usually just with the chili sauce. It’s a great combination.
This is a basic, simple recipe, but there are also kicked up variations online:
Thai Sweet Chili sauce is very different from the U.S. standard Heinz Chili sauce. I wouldn’t consider them interchangeable at all.
Had to Bookmark that NZ corn fritter recipe! Thanks!
Twice Baked Sweet Potatoes
3 pounds sweet potatoes, baked, cooled peeled and mashed.*
3/4 cup unsalted butter (DAW), divided
1/4 cup heavy cream
1/2 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon freshly ground allspice (You can use pre ground this time, but get a pepper mill to dedicate to grinding it fresh for next time, OK?)
A pinch each salt and pepper 1/4 cup chopped pecans
Reserve 1/4 cup butter, 1/4 cup brown sugar and the pecans for the topping. Mix together the remaining ingredients and spoon into a greased casserole dish. Top with cubes of the reserved butter, sprinkle with the reserved brown sugar and pecans. Bake @ 375 until puffy and topping is GB&D.
I have used this recipe to convert sweet potato hating heathens.
*You can use DRAINED canned sweet potatoes in a pinch, but it won't be quite as good. Not quite as good is still pretty tasty. Not draining the sweet potatoes will also be good, just kind of soupy I've been told.
Bake the sweet potatoes a day ahead. With them peeled and mashed in the fridge, it is a relatively simple recipe to make.
Finally found a recipe that uses Chambord. I’ve had that liqueur for year’s and never used it.
When does the Chambord get added?
You can send me the chambord.
It's great over vanilla ice cream
Also, found a recipe for cute pilgrim hats made with fudge stripe cookies, and marshmallows at this site: oreo turkeys and cookie pilgrim hats
Yeah, very different sauces. That’s why I posted the ones I did, since the poster mentioned brown sugar.
I like Thai food and I wouldn’t interchange the sauces either.
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