Skip to comments.Weekly Cooking Thread (your favorite recipes)Dec 12
Posted on 12/12/2010 10:55:13 AM PST by libertarian27
There's been a bunch of great recipe threads lately and a few FReepers thought it would be great to have a weekly cooking thread....so here it is!
For this charter thread it would be great to dish out one of your favorite recipes for fellow FReepers to enjoy.
Do you have a great recipe planned for the upcoming week or looking for one? Hopefully this thread will get the cooking juices flowing. Planing on making this a weekly thread with post starts on Sat/Sun
***Calling all Cooks***
Charter Members Ping List
To be added/deleted onto the ping list please request on thread
*Once a week Ping*
You’ve been added:)
Have a great recipe to share? Something special you are making this week? Or a tried and true favorite?
Once a week ping....thanks
Thanks for starting this and the ping, libertarian27!
Two stalks of celery
One large chicken
cut up all the veggies. In big pot place everything except three of the cutup carrots. Cover with water. When water boils, turn down to medium simmer and let it go for an hour and a half. Remove chicken to separate bowl and shred meat off chicken. Strain veggies from soup and toss. Toss chicken bones. Put soup back in pot with three carrots and shredded chicken. Cook 30 minutes or until carrots are soft.
Serve with either rice, noodles or matzo balls.
Best soup you will ever eat.
Best chicken you will ever eat.
Add me to list please.
One of my favorite Guy Fieri recipies:
Artichooke and Sun-Dried Tomato Stuffed Chicken Breast
3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from the heat and allow to cool before stuffing the chicken breast.
Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
That sounds so yummy! I made a southern tradition one year for a Christmas dessert and it disappeared like that! It was a Hummingbird Cake and it was delicious.
My Shepherds Pie (Cottage Pie)
[I always make this the day after big meals with leftover mashed potatoes]
Brown 1lb or more Ground Beef (drain fat)
Add 1 can mushroom soup with 1/4-1/2 can milk(stir to combine) Slight dash of nutmeg(optional)
Place into Casserole Dish
One box or bag of frozen corn, heat up in same washed pan, drain and add to casserole.
Re-heat leftover mashed potatoes (or make new)- add to casserole dish - dot with pads of butter.
325-350 oven until hot and bubbly.
(It always taste better to me with leftover mashed potatoes)
Oooh, add me, add me! I have used several FR’s recipes and love them. My hips don’t but I do.
Upside down pear cake with orange sauce
3 fresh bosc (I use bartletts) pears (about 1 1/2 pounds)
3/4 cup unsalted butter, at room temperature, divided,
1 1/2 sticks
1/4 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1/2 cup milk
ORANGE BUTTER SAUCE
1 cup fresh orange juice
1 tablespoon cornstarch
1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon ground ginger
1.Peel, halve, and core the pears; set aside. 2.Preheat the oven to 350°F Put 1/4 cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
3.Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
4.In a large bowl, cream the remaining 1/2 cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
5.Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
6.While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat.
Makes 6 servings.
How about breaking the threads down even further, by categories so that it will be easier to locate recipes later? Like appetizers, entrees beef, entrees chicken, muffins, ect.
Count me in!
homemade chicken stew thickened up with a nice roux/chicken stock i.e. veloute and then stuffed inside a puff pastry shell (use a full sheet and fold into a triangle-seal it up around the edges so the stew doesn’t leak out). Egg wash the pastry and sprinkle with crushed thyme, rosemarry, basil, salt, pepper, etc. bake at 350 degrees until golden brown (about 30-45 minutes as I recall). Cut in half at time of serving to serve two and then top with leftover veloute if desired. It’s my country variation of chicken wellington. Making the chicken stew tends to be the most time consuming part as it involves making stock with the chicken remnants which also tends to be time consuming. You can also make beef stew of course which is also real good stuffed in the puff pastry shell.
Anyone need comfort food?
HOME - STYLE MACARONI & CHEESE
1 (7 oz.) elbow macaroni, uncooked
1/4 c. butter
3 tbsp. all-purpose flour
2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Country-Style Dijon mustard
2 c. Cheddar cheese, cubed
1 c. fresh bread crumbs
2 tbsp. butter, melted
2 tbsp. fresh parsley, chopped
Heat oven to 400 degrees (200 degrees C). Cook macaroni according to package directions; drain.
Meanwhile, in 3 quart saucepan, melt 1/4 cup butter; stir in flour. Cook over medium heat, stirring occasionally until smooth and bubbly (1 minute). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in macaroni and cheese. Pour into 2 quart casserole. In small bowl, stir together remaining ingredients; sprinkle over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Maybe add those categories in the keywords above?
I’m hoping this will become a weekly “What are you cooking this week” type of thread - to start it off it would be great to see some of the best tried and true recipes of FReeper Land!
You’ve been added to the ping list!
I just thought over time it will be hard to find certain recipes. Not sure if the keywords will help much over time as people can keep adding words.
Might be nice to have low sodium threads, low fat threads, diabetic threads. Be nice if people didn’t have to wade through tons of posts/recipes to find what they need.
I suppose you could have some general threads like this one and some that are more specific.
Please, put me on the ping list.
Would love to be added to your ping list!! Thanks.
Add me too! Husband bought me a new stove and I guess I will have to start cooking!!
Add me, please! I’ve done the T-Day recipe thread for 3 years and LOVE all the recipes (and cooking tips) that get posted. A Once a Week recipe thread is a great idea!
Ooh, I used to make Hummingbird Cakes. The recipe is in an old Southern Living cookbook. Sorry, I have no idea if it can be found online but it’s yummy.
-— Wait, this link says it’s the most requested Southern Living recipe so hopefully this is the real deal. It sounds like what I remember:
Once a week ping please - thank you
already got that soup started — have to walk to store for that parsnip - don’t even know what they look like!!!
I love your T-Day recipe thread!!!
Didn’t see any weekly thread so thought we should have one.
I’d LOVE to be added!! Will post a recipe a little later. Thanks!
Please add me to ping list. I cook all the time and have some great recipes to share.
You’ve been added to the ping list!
4 TBS butter
2 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
8 oz pkg. of mushrooms, sliced
1 medium green pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped
2 cups water
2 tsp chicken bouillon OR 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 cup black olives
2 TBS cornstarch
1 lb rigatoni, cooked and drained
In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5- 7 minutes. Add water, bouillon, sauce, heavy cream, and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more.
In a small bowl, mix cornstarch with 2 TBS water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with Parmesan cheese.
Sounds great. On cold winter days I look forward to recipes that state heat oven to 400 degrees. :-)
Add me! Add me.
From Thanksgiving thru New Years is the best part of the “food” year.
But....a vine ripe ‘mater sandwich made with white bread is the hi-light of summer.
Please add me to the ping list. I read cookbooks like novels.
totally add me to this ping list. I will contribute some goodies, but tonight, I host the family dinner so it will have to wait! Anyone with good recipes to use in a pressure canner would also be appreciated since hubby just got me one :) I have already done turkey soup and my tomato sauce. Would love to hear what other freepers are canning at home!!
MMMmmmmmm. Your recipe must be delicious.
Please add me to your ping list. TIA
Green Chili Egg Casserole
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 cups shredded Monterey Jack cheese
1 cup shredded Pepper Jack
2 cups cottage cheese
1/2 cup butter or margarine, melted
2 (4 ounce) cans chopped green chilies
(Optional additions; sauteed mushrooms, onions, bell peppers, jalapenos, spinach, and cooked bacon, ham, etc.)
In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Serve with salsa, sour cream, etc., if desired.
I have some in the veg bin in the fridge. One of my favorite veggies. :)
This is my new favorite recipe. I had baked some winter squash even though I knew my family wouldn’t come within a mile of them. Instead of throwing them out (not this frugal homemaker) I decided to make soup. I’d never had squash soup so just threw together what looked good and my oh my, was it ever! I’ve been making it every few days this winter.
Squash Soup - Saute one or two stalks of chopped celery and half an onion chopped. Then puree them. Bake a couple delicata squash and a couple sweet dumpling squash (probably any lighter flavored variety of winter squash will do). When soft, seed them and scoop out the flesh and add to the blender mixture. Also add, up to a cup of cream, a spoon of chicken boullion (I use the Knorr powder), garlic salt to taste, cayenne to taste, and water if it’s too thick but not much because you want it really thick. Puree all ingredients.
Yum, comfort food on a cloud wrapped in a warm blanket.
Please add me to the ping list. THANKS!
add me to the list
Oh, my goodness, yes! A thick sliced tomato fresh from the garden, two slices of cheap white bread slathered with mayo - pure heavennnnnn!
Same here. The older, the better.
I am so going to make your Green Chili Egg Casserole!
Please add me to the Ping list!!!
Lipton Onion Chicken
4 - 5 medium-sized chicken breasts
1 package of Lipton Onion Soup mix
1 stick of butter (not margerine!)
Pre-heat oven to 350 degrees.
Add a tablespoon of olive oil to a very hot skillet. Sear the chicken breasts on both sides.
Place the chicken breasts in a baking dish. Sprinkle the Lipton Onion Soup mix over the chicken.
Melt the stick of butter in the microwave. Then slowly pour/drizzle the butter over the chicken.
Bake for 45 minutes to 1 hour. (Cooking time depends on the size of the chicken breasts.) Baste occasionally.
When the chicken is done, use the broth from the baking dish to make a light gravy.
Serve with your favorite side dishes. I serve this with black beans and yellow saffron rice.