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
We had to go away yesterday for a family gathering. We took:
| Baked Beans with Pork |
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| 1 (48 oz) jar Randall cooked Great Northern Beans 1 1/2 lbs chop suey meat 1/2 tsp salt (optional) Dash of pepper |
1 (14 oz) bottle of catsup 3 T prepared mustard 1 1/2 cups brown sugar 1/4 lg onion, chopped 2 T molasses |
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In a 3 qt casserole, combine all ingredients, mixing well. Let it marinate in the refrigerator for a couple of hours or overnight. Bake uncovered at 325 for 4 hours. |
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They were a huge success.
Add me to your list please!
A family favorite:
Spinach Bread
3 packages Pillsbury crescent rolls
2 packages chopped spinach, thawed & well drained
2 eggs
Pinch of salt & pepper
1 large block jack cheese, grated
1 package sliced pepperoni
Mix spinach, eggs, salt & pepper together.
Place 1 ½ packages of rolls in the bottom of a 9x13 greased pan, entirely covering bottom & about halfway up sides to form a bottom crust. Spread spinach mixture on top. Layer on pepperoni, then shredded cheese. Top with remaining rolls to form top crust (seal edges well). Brush top with melted butter or margarine. Bake at 350 for about 40 minutes or until lightly brown.
I meant to mention that we used no salt added catsup, didn’t add any additional salt and used dehydrated minced onion. As always, adjust to one’s personal taste preferences.
It will be very loose, but the liquid will cook down. Stir after a couple of hours. We made a triple batch and it needed to cook for a good 7 hours and was stirred every two hours.
Very simple and very good.
Looks good.
What’s Chop Suey Meat? Never heard of it- Sounds interesting.
I make a Calico Bean recipe with a lb of bacon - who doesn’t like bacon?lol but it has different types of beans in it and too many people overlook it - that’s OK, more for me!
(I was never traumatized by lima beans as a small child:)
I checked Kroger today. Parsnips are $0.99/lb.
Chop suey meat is cubed pork. Like cubed beef for stew, except its pork. You could also use center cut pork loin chops and cut into cubes.
I think that confirms my idea that parsnips are “regional”. My mom was a good cook — nothing real fancy but good and healthy — but we never had a turnip or a parsnip as I remember. Maybe, like you, she had her fill of ‘em as a kid. Did you buy a bushel?
| Taco Casserole |
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| 1 pound ground beef 1 small onion, chopped 2 cloves garlic, finely chopped 1 cup water 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium 4 ounces ORTEGA Diced Green Chiles 1 can (2.25 oz.) sliced ripe olives, drained, divided 1 package ORTEGA Taco Seasoning Mix - |
Regular or 1/3 less sodium or (2T + 1 1/2 tsp. Salt Free) 1 package (4.5 oz) ORTEGA Taco Shells (12 ct), broken 2 cups shredded mild cheddar cheese, divided 1/4 cup chopped tomatoes (optional) 1/8 cup sliced green onions (optional) 1 can FF refried beans |
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Preheat oven to 375° F. Cook beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives, refried beans and seasoning mix. Cook over low heat for 3 to 4 minutes. Layer half of broken taco shells on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions. Serving Size: 8 |
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That is the basic recipe, but, we change it up. We replace the chilies and diced tomatoes with a can of Rotel. We don't like our chips soggy so, we just make the taco sauce and put it into bowls and dip the chips in it, or put the chips on a plate and cover with some of the sauce and cheese and eat it that way. We use the no salt added El Matador tortilla chips. We always double the recipe, because it goes so fast.
| Salt Free Taco Seasoning |
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| 6 tablespoons chili powder 2 tablespoons ground cumin 2 teaspoons onion powder 2 teaspoons garlic powder |
1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 tablespoon dried basil 1/4 teaspoon white pepper |
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Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag. or container. Seal and shake. We use old plastic parmesean cheese containers with the screw off lids. Then you can find the seasoning mix you need quickly. When ready to use, shake before using. |
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Thanks for the add.
Oh hail no! I would have to be a lot hungrier than we were back then to eat that many of them. They are a strong flavored vegetable and a few go a long way.
Bean and Sausage Soup
1 pound Kielbasa
1-1/2 Cups Dried Beans
1 28 oz. can Plum Tomatoes
2 tablespoon dried thyme
1 teaspoon salt
1 tablespoon course ground black pepper
1 large yellow onion sliced
1 Cup carrot sliced
1 Cup celery sliced
1 Tablespoon Liquid Smoke
1 teaspoon Crystal Hot Sauce
2 Cups Beef Stock
2 Bay leaves
Add the beans to a stock pot and cover with water. Soak for a few hours.
Fry sausage in iron frying pan. Slice into ¼ thick slices. Add to stock pot.
Add the rest of the ingredients to the stock pot and simmer for 2 hours.
ping
Cook any basic soup... chicken, bean, asparagus...any soup will do. ( and remove the fat). We like to line the bottom of the bowel with mashed potato, or sweet potato, or cooked mashed squash. Pour the soup over the top and top the soup with avocado slices and a good yogurt. Some grated dry jack or Parmesan with a touch of hot sauce. a good simple, cheap hearty soup for the winter.
*Once a week Ping*
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Hi there. Please add me to your ping list! Thanks.
Hi - I’m trying your recipe out tomorrow just two quick questions.
I do NOT brown meant first. Right?
And, “fluid” beer? — Am I missing something there? Is there another kind? I bought Newcastle — thought it better than a can of Bud in the frig.
Looks yummy.
Day late and dollar short. Please add me to your list.
I will contribute what I learned recently in a pro kitchen. You can take your hottest peppers, such as the habaneros I had out of the garden, and de-hot them so you get all that unique flavor. Blanch and cool them six times in salted water, then use as needed.
Great! I have been wishing for a weekly foodie thread. Please add me to your ping list.
Oh geez! Another ping list!
Go ahead and add me! I can’t resist! Will post a recipe when I get home! :-)
I just copy and paste to a Word doc and file in electronic recipes re: the ones I’m likely to try in the near future.
LOL, I hear you! I do like ping lists- on a few myself :) They can get to be too much at times but it makes this place hop!
I'm going to have this 'one time ping' start on Saturday from now on - to get some recipes under our belts before most people go off food shopping.
All threads will be listed on my homepage with the recap comment number for the weeks recipes listed.(I'll be updating this recap list today)
Everyone should be added to the ping list from this week- hope I didn't miss anyone!
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