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
Please add me to your ping list. TIA
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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.
I have some in the veg bin in the fridge. One of my favorite veggies. :)
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.
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Oh, my goodness, yes! A thick sliced tomato fresh from the garden, two slices of cheap white bread slathered with mayo - pure heavennnnnn!
Same here. The older, the better.
I am so going to make your Green Chili Egg Casserole!
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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.
I’m sure that’s the recipe I used. It’s very similar to a carrot cake I make, except for the bananas. That carrot cake is to die for. Made it for Thanksgiving this year. Thanks for posting. Might bring it again this year.
Let me know how you like it. I’ve made it for a crowd, and they have fought over who takes home the leftovers. It’s great the next day, too.
1 chicken cut up
1 large onion
1 can peas or one cup frozen
1 can Campbell's Tomato soup
Parsley fresh or dried
1-2 chicken bullion cubes or powder.
salt to taste
Optional: 1 teaspoon tomato paste
Cooked white rice
In large pot saute chicken pieces till lightly browned. This tightens the meat for later braising.
Cut onion in half. 1 half slice other half small dice, this will liquify later. Add to chicken parts
Add chicken bullion cubes.
Add condensed tomato Soup. undiluted
Add Parsley
Cover and braise under low heat for approx 50=60 minutes
Note: Dark meat becomes succulent after slow cooking. White meat will somewhat dry out. I add the white meat approx 30 minutes into cook time.
5 minutes before serving add peas and additional parsley if necessary.
Serve over rice.
/mark for later.
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One of the best soups re-engineered:
Chili’s Chicken Enchilada Soup
Chili’s Chicken Enchilada Soup – The Ingredients:
1/4 cup chicken base
1/2 cup vegetable oil
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons granulated garlic
2 cups Masa Harina (Mexican flour)
2 cups crushed tomatoes
4 quarts water (separated into 1 and 3 quart amounts)
3 pounds cooked, cubed chicken breast
1/2 pound processed American or Velveeta cheese, cut into small cubes
Shredded Mexican cheese, fresh pico de gallo, and crunchy tortilla strips
Chili’s Chicken Enchilada Soup – The Process:
1.In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
2.In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
3.Add Masa Harina “rue” to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4.Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
5.Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
6.Add chicken; heat through.
7.Ladel into BIG soup bowls.
8.Top with mixed cheese shreds, pico de gallo, and tortilla strips.
9.Enjoy your Chili’s Enchilada Soup!
I make this with tater tots instead of mashed potatoes and green beans instead of corn. Shepard’s Pie in any form is always a hit.
Does anyone have a roast goose recipe? I was thinking about following the one that Gordon Ramsey has on Youtube for Christmas, but was also looking for something more savory.
We have two apple trees (Granny Smith & Melrose). I’ve
canned a ton of apple sauce & dried about 8 gallon bags of apple slices & finally had to give away some of the surplus crop. In exchange for a big bag of apples, a friend passed along her aunt’s recipe for fresh apple cake. I’ve made it twice now, substituting one cup of sugar for splenda on one occasion & using splenda & brown sugar on the 2nd. Both were excellent. I probably used more apples - the recipe will handle quite a lot:
Fresh Apple Cake
4 to 6 cups of sliced apples
2 cups of sugar
Mix thoroughly and add
1/2 cup oil
2 eggs
2 teas vanilla
Mix again and add
2 cups flour
2 teas baking soda
2 teas cinnamon
1 teas salt
Bake at 350 for 1 hour
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