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
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.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.