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Weekly Cooking Thread (your favorite recipes)Dec 12
FreeRepublic | December 12, 2010 | FReepers

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


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: baking; cooking; desserts; food; recipes; weeklycookingthread
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What's a favorite in your recipe box that you'd like to share?

***Calling all Cooks***

1 posted on 12/12/2010 10:55:22 AM PST by libertarian27
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To: libertarian27
Oh please add me...I love food and I love to cook, thanks!

2 posted on 12/12/2010 10:58:08 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: FrdmLvr; TN4Liberty; Daisyjane69
Weekly Cooking Thread

Charter Members Ping List

To be added/deleted onto the ping list please request on thread
*Once a week Ping*

3 posted on 12/12/2010 10:58:38 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: SouthDixie

You’ve been added:)

Have a great recipe to share? Something special you are making this week? Or a tried and true favorite?


4 posted on 12/12/2010 11:01:08 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Once a week ping....thanks


5 posted on 12/12/2010 11:02:45 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
Our dessert this Christmas is a white, double layer, cream, coconut cake with cherries and a mint sprig for garnish...so pretty and oh so tastey!

6 posted on 12/12/2010 11:04:18 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: libertarian27
See? You built it and they came!

Thanks for starting this and the ping, libertarian27!

7 posted on 12/12/2010 11:06:33 AM PST by FrdmLvr (Death to tyrants)
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To: libertarian27

Two stalks of celery
Six carrots
One parsnip
One onion
One large chicken
Salt

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.


8 posted on 12/12/2010 11:07:26 AM PST by EQAndyBuzz (Remember March 23, 1775. Remember March 23, 2010)
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To: EQAndyBuzz

Add me to list please.


9 posted on 12/12/2010 11:08:22 AM PST by EQAndyBuzz (Remember March 23, 1775. Remember March 23, 2010)
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To: libertarian27

One of my favorite Guy Fieri recipies:

Artichooke and Sun-Dried Tomato Stuffed Chicken Breast

Ingredients
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
Directions
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.


10 posted on 12/12/2010 11:08:27 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: SouthDixie

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.


11 posted on 12/12/2010 11:08:36 AM PST by FrdmLvr (Death to tyrants)
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To: libertarian27

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)


12 posted on 12/12/2010 11:08:45 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Oooh, add me, add me! I have used several FR’s recipes and love them. My hips don’t but I do.


13 posted on 12/12/2010 11:08:57 AM PST by momtothree
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To: libertarian27
Add me please.

Upside down pear cake with orange sauce

Ingredients
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

Directions
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.

14 posted on 12/12/2010 11:08:57 AM PST by lysie (The heart of the wise inclines to the right, but the heart of the fool to the left- Ecclesiastes10:2)
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To: libertarian27

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.


15 posted on 12/12/2010 11:10:05 AM PST by Netizen
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To: libertarian27

Count me in!


16 posted on 12/12/2010 11:10:56 AM PST by mtnwmn (Liberalism leads to Socialism)
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To: libertarian27

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.


17 posted on 12/12/2010 11:13:19 AM PST by RC one (WHAT!!!!)
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To: libertarian27
Please add me to the ping list :-)

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.

18 posted on 12/12/2010 11:14:34 AM PST by Fast Moving Angel
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To: Netizen

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!


19 posted on 12/12/2010 11:15:09 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
Emeril's Oyster Dressing

6 tablespoons unsalted butter
1 1/2 cups yellow onions, finely chopped
3/4 cup green bell pepper, finely chopped
3/4 cup celery, finely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
2 bay leaves
1 teaspoon garlic minced
1/2 cup green onions, finely chopped green tops and whites 1/4 cup parsley, finely chopped
1/2 cup chicken stock (or canned low-sodium chicken broth) 6 cups stale French bread, cubed
1 large egg
1 pint fresh oysters, drained, and their strained liquor 1 cup Parmesan cheese (grated)

Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock into the vegetables and remove from the heat. Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their liquor, and the cheese. Pour the oyster dressing into the prepared pan and bake in the preheated oven until golden brown and bubbling on top, about 1 hour and 15 minutes. Remove the pan from the oven and let rest for 10 minutes before serving.

ENJOY!!!
20 posted on 12/12/2010 11:16:49 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: illiac; EQAndyBuzz; momtothree; lysie; mtnwmn; Fast Moving Angel

You’ve been added to the ping list!


21 posted on 12/12/2010 11:18:55 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

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.


22 posted on 12/12/2010 11:20:08 AM PST by Netizen
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To: libertarian27

Please, put me on the ping list.


23 posted on 12/12/2010 11:20:15 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

Would love to be added to your ping list!! Thanks.


24 posted on 12/12/2010 11:20:41 AM PST by LADY J (Change your thoughts and you change your world.. - Norman Vincent Peale)
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To: libertarian27

Add me too! Husband bought me a new stove and I guess I will have to start cooking!!


25 posted on 12/12/2010 11:21:09 AM PST by KYGrandma (The sun shines bright on my old Kentucky home......)
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To: FrdmLvr
It was a Hummingbird Cake

Some say this Southern layer cake earned its name because each otherworldly bite makes you hum with delight.

I love it ... hmmmmm
26 posted on 12/12/2010 11:22:00 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: libertarian27

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!


27 posted on 12/12/2010 11:22:16 AM PST by tsmith130
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To: FrdmLvr

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:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000387218


28 posted on 12/12/2010 11:24:44 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

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!!!


29 posted on 12/12/2010 11:25:51 AM PST by bunster
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To: tsmith130

I love your T-Day recipe thread!!!
Didn’t see any weekly thread so thought we should have one.


30 posted on 12/12/2010 11:26:09 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I’d LOVE to be added!! Will post a recipe a little later. Thanks!


31 posted on 12/12/2010 11:27:05 AM PST by azishot (MERRY CHRISTMAS !!!!)
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To: libertarian27

Please add me to ping list. I cook all the time and have some great recipes to share.


32 posted on 12/12/2010 11:27:59 AM PST by Focault's Pendulum (Please...someone...ask the ashole to leave the office.)
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To: Focault's Pendulum; combat_boots; bgill; LADY J; KYGrandma; tsmith130; bunster; azishot

You’ve been added to the ping list!


33 posted on 12/12/2010 11:30:33 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
A Utica, NY creation.

Chicken Riggies

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
Parmesan cheese

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.

34 posted on 12/12/2010 11:30:54 AM PST by lysie (The heart of the wise inclines to the right, but the heart of the fool to the left- Ecclesiastes10:2)
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To: Focault's Pendulum
Your tagline is too funny. heh

35 posted on 12/12/2010 11:33:06 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: Fast Moving Angel

Sounds great. On cold winter days I look forward to recipes that state heat oven to 400 degrees. :-)


36 posted on 12/12/2010 11:35:08 AM PST by lysie (The heart of the wise inclines to the right, but the heart of the fool to the left- Ecclesiastes10:2)
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To: libertarian27

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.


37 posted on 12/12/2010 11:35:25 AM PST by yellowhorse (6 good horses, 3 good women)
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To: libertarian27

Please add me to the ping list. I read cookbooks like novels.


38 posted on 12/12/2010 11:41:23 AM PST by EverOnward
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To: libertarian27

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!!


39 posted on 12/12/2010 11:42:30 AM PST by wombtotomb
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To: Fast Moving Angel

MMMmmmmmm. Your recipe must be delicious.


40 posted on 12/12/2010 11:42:59 AM PST by EverOnward
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To: libertarian27

Please add me to your ping list. TIA

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Green Chili Egg Casserole

10 eggs
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.)

Directions
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.


41 posted on 12/12/2010 11:42:59 AM PST by maggief
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To: bunster

I have some in the veg bin in the fridge. One of my favorite veggies. :)


42 posted on 12/12/2010 11:45:07 AM PST by kalee (The offences we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

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.


43 posted on 12/12/2010 11:45:29 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

Please add me to the ping list. THANKS!


44 posted on 12/12/2010 11:46:20 AM PST by kalee (The offences we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

add me to the list


45 posted on 12/12/2010 11:46:32 AM PST by free thinker 03 (Wouldn't it be refreshing if politicians actually listened to the people who elected them)
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To: yellowhorse
But....a vine ripe ‘mater sandwich made with white bread is the hi-light of summer.

Oh, my goodness, yes! A thick sliced tomato fresh from the garden, two slices of cheap white bread slathered with mayo - pure heavennnnnn!

46 posted on 12/12/2010 11:48:22 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: EverOnward
I read cookbooks like novels.

Same here. The older, the better.

47 posted on 12/12/2010 11:49:19 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: maggief

I am so going to make your Green Chili Egg Casserole!


48 posted on 12/12/2010 11:50:30 AM PST by bgill (K Parliament- how could a young man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

Please add me to the Ping list!!!


49 posted on 12/12/2010 11:51:41 AM PST by JDoutrider
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To: libertarian27

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.


50 posted on 12/12/2010 11:52:36 AM PST by BuckeyeTexan (There are those that break and bend. I'm the other kind.)
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