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!
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