Weekly Cooking Thread (your favorite recipes)Dec 12

FreeRepublic | December 12, 2010 | FReepers

[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

[libertarian27]

You’re added!

[libertarian27]

On the list!

[Red_Devil 232]

Great I will alert the Gardeners to your thread this Friday.

[rabidralph]

You guys, I cannot claim credit for either of these recipes. Friends of mine were gracious enough to share them with me. The traditional bread recipe comes from a dear farmer's wife who is a phenomenal cook, baker, homemaker. She taught me how to make bread using this recipe.

The beer bread recipe comes from a co-worker's wife and she used Leinenkuegel's Honey Weiss for the beer and it was delicious. Do not skimp on the quality of the beer for this recipe.

[ruesrose]

Glazed Christmas Goose:
1 10-12 lb goose
1 tsp salt
1/4 tsp pepper
1/2 tsp rubbed sage
6 navel oranges, divided
1/3 c.light corn syrup
2 Tbsp sugar

Sprinkle the sage, salt and pepper on the goose and rub it in. Stick the goose all over with a fork and then quarter 3 oranges and put into the goose. Tie the wings under and tie the legs together. Put breast side up in a roasting pan and bake without a cover at 350 for about 3 hours or till temperature is 180. You may have to drain the fat from the pan because a goose is fatty.
If the bird is browning too fast, cover with foil.
Peel the rest of the oranges and cut into clean sections. set aside.
Let goose rest on platter, covered for about 12-20 minutes while you make the glaze.
Cook corn syrup and sugar till sugar disolves and stir in the orange section to heat through. You can also use strips of the orange peel at this time if you wish. (long, narrow strips) Brush the glaze over the goose and use the oranges for garnish.

Many years ago I asked an elderly woman for a roast goose recipe and she said “first you kill a goose....” Not what I had in mind!

[libertarian27]

Excellent - the Gardeners can grow it and the Cooks can cook it - lol:)

I read that thread when I see it, I have a terrible brown thumb but love to read pointers on how to garden correctly, one day I’ll turn that sucker green.

[ladyvet]

... I read cookbooks like novels.

Me too. I literally have hundreds. I had to start hiding them a few years ago because my husband was complaining. Remember Lucy in "The long long Trailer" with the rocks? Yes, I got busted too, LOL!

[libertarian27]

Jacksonville, Oregon Jubilee Club restraunt Sausage & Bacon gravy.

That sounds great!
I usually just do chicken in cream sauce over toast,etc. but that sounds delicious

You are Evil!(In a Good Way:)

[Judith Anne]

Plain White Bread recipe:

1 cup lukewarm water
1 packet dry yeast
2 tsp sugar

Combine in small bowl, stir with plastic or wooden spoon, let sit until yeast foams.

While yeast is starting, place the following in a bowl:

3 cups white flour
2 tablespoons oil
2 teaspoons salt

When yeast has foamed, pour it into the flour bowl, stir with wooden spoon, until mixed, then knead for 9 minutes or until dough is very smooth and springs back when lightly touched.

Form into a ball, cover surface with light coating of oil, place in bowl in warm spot to rise. While it is rising, grease a bread pan, then dust pan with corn meal. After dough has doubled, punch it down, form into a loaf, and place in bread pan. Let rise again until at least double.

Place in 350 degree F oven until it is totally baked. Brush top with butter, let sit until ready to serve. Slice with serrated bread knife, using light sawing motion and no pressure, or if you like, tear off chunks and dip in melted butter.

*Note: Metal utensils or bowls will inhibit or kill yeast. Adding flour after first rising will discolor bread. After kneading, bread should have a feeling of being “alive” which comes from the multiplication of the yeast. Too much flour gives a dry loaf with less flavor. Too little flour or not enough cooking time gives a loaf that is raw and sticky in the middle.

*Note: Practice makes perfect with homemade, handmade bread. When you have gotten that plain loaf down pat, there are tons of variations: You can substitute olive oil for corn oil, you can brush the top with egg whites or butter and sprinkle with any combination of the following: coarse salt, garlic salt, sesame seeds, finely chopped cilantro, rosemary, cheese (do this before the second rising) you can knead Italian seasonings into the bread before the first rising, you can separate the dough into three equal parts, roll it out and braid the dough (before the second rising) you can knead grated cheese into the bread (before the first rising), or any variation on this that you please. You can add raisins to dough before first rising, then before second rising, roll dough out into a thick, flat square, brush with butter, cinnamon and brown sugar, roll up into loaf and let rise for second time; when bread is done, frost with plain white frosting made with cream cheese and powdered sugar.

The only limit is your imagination!

[joesjane]

Yesssss!!!!!!!! You and your guests won’t have to eat again until dinner lol. Great before you go out hunting or cutting your Christmas tree!

[azishot]

A family favorite is Country-Fried Steaks.

5 T. flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 tsp. water
2 T. oil, divided

GRAVY:

1 T. butter
2 T. flour
1 1/2 c. milk
1 tsp. beef boullion granules
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/8 tsp. pepper

Combine 3 T. flour, cornmeal, salt and pepper; set aside.
Coat steaks with reamining flour. Beat egg and water; dip steaks then dredge in cornmeal mixture. In a skillet over medium-high heat cook two steaks in 1 T. oil for 5-7 minutes on each side or until crsiped and lghtly browned. Remove steaks, keep warm and repeat with remaing oil and steaks. (If your skillet is large enough you could do all 4 at the same time.)

Gravy: melt butter in saucepan; whisk in flour until well blended. Gradually add milk; bring to boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add boullion, marjoram, thyme and pepper; simmer uncovered for 4-5 minutes, stirring occasionally. Serve over steaks.

I usually make the gravy first. It reheats very well. Serve with mashed potatoes and green beans.

[2nd amendment mama]

Please add me to the list....thanks a bunch!

[codercpc]

Please add me to the ping list!

[codercpc]

That sounds great.

I just had one recently at a restaurant that had small apple chuncks added. I am going to make your squash soup, but add some apples!

[momto6]

Please ping me to the food thread. Thank you much in advance.

[magslinger]

Do not skimp on the quality of the beer for this recipe.

A good general rule. Life is too short to drink cheap beer.

[Fast Moving Angel]

you put the cheese cubes/crumbs,etc. on top of the macaroni and sauce?

Yup, it's kinda like the topping on a casserole. Yummy!

[Jean S]

Add me to the pinglist please.

[varina davis]

TUSCAN SOUP (Better than Olive Garden) TUSCAN SOUP (Better than Olive Garden) 1 pound Spicy Breakfast Sausage 1 whole Medium Red Onion, Diced 2 slices Bacon, Diced 3 cloves Garlic, Minced 3 whole Medium Potatoes 1 quart Warm Water 3 cubes Chicken Bouillon ¼ bunches Kale, Roughly Chopped ½ cups Heavy Cream Salt And Pepper, to taste Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside. Chop onions and dice bacon; add to the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks

[rabidralph]

You got that right!