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
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
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.
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One of the best soups re-engineered:
Chili’s Chicken Enchilada Soup
Chilis 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
Chilis 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 Chilis 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 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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Whole Wheat Bread
3/4 c. milk
1 1/2 c. warm water(about 110-115 degrees)
5c.whole wheat flour
1 to 3 cups white flour
Scald milk and add butter,sugar,salt,and molasses then stir to dissolve.
In large bowl dissolve yeast to warm water( I always proof before adding rest of ingredients)then add milk mixture
and whole wheat flour, when well mixed (dough will be somewhat sticky) add enough white flour to make dough soft but easily kneadable.
Knead on floured board about 300 times( dough will be satiny)
Wash and grease bowl and replace kneaded dough, cover dough and let dough rise till double (I like to place mine on a heating pad in the oven)
Punch dough down, divide, grease 2 bread loaf pans, shape each half into a loaf and place in greased loaf pans, let rise again covered till double.
Bake at 400 F about 30 minutes. Remove loaves from pans and cool loaves on wire rack.
This is a nice roast goose recipe from my grandmother:
Christmas Roast Goose
1 (14 to 16-pound) goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
Preheat oven to 450 degrees F.
Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
Carve goose and serve with stuffing and Cumberland sauce.
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
Mix all ingredients together in a small bowl.
3 cups whole chestnuts, roasted and peeled
1 (14-ounce) bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
Preheat oven to 350 degrees F.
Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
Add some sage and just a pinch of dill seed.
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I’ve always wanted to make roast goose for Christmas! Thanks!
That sounds awesome. Copying that now. Thanks!
what do you do with parsnips other than soups?
This thread is going to be a lot of fun.
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Have also used this recipe with a turkey and it was also good....
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My mom bakes a parsnip cake. Much like a carrot cake recipe...the other recipe she uses is a zuchini bread recipe and just substitutes the parsnips....
Tomato Saltine Salad
This is a 1940’s-50’s Florida recipe. It’s best in the summer, when you have good ripe tomatoes, but it will work at other times of the year, too.
4 nice ripe tomatoes
1 sleeve of Saltines
1 tsp sugar
grated onion or garlic powder to taste
The basic recipe:
Cut tomatoes in large chunks.
Crush saltines coarsely and dump them into the tomatoes along with the tsp of sugar.
Mix in mayonnaise (about a cup or so) and add a little grated onion.
Add salt and crushed black pepper to taste.
Mix together and let set in the fridge for a few hours so that the saltines can soften and absorb the liquid.
Cover with chopped parsley and serve.
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re: old cookbooks
You would have loved the cookbook I found on my mother-in-laws shelf. it was old and had really only basic recipes in it — but what was fascinating were her notes. She had taken in 3 extra family members in addition to her 3 kids and husband during WWII — her notes were on the cost. Tomto sauce 5cents - hamburger 30c. — etc. with a total at the bottom of what that meal cost to feed all these people. I loved looking thru that — she eventually just said “here, take it home with you.” She didn’t understand that I was most interested in the WWII “flavor” of it all rather than the recipes. Nice memory.
That Macaroni and Cheese recipe sounds interesting, so you put the cheese cubes/crumbs,etc. on top of the macaroni and sauce? I HAVE to try that.....Mmmm
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I cook them like carrots. Quarter them lengthwise then halve them. Put them in a flat oven proof casserole dish, add a little butter, water and freshly grated nutmeg, cover with foil, then put them in the oven and cook until tender. They sort of steam.
I got the recipe from Joy of Cooking years ago and love them this way.
Try to buy young, fresh parsnips. Older ones have a tough core. If the core is large and tough, cut it out before cooking.
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Is there a place on FR where we can locate all the threads, maybe like a library?
you just know that some goof is going to inquire as to the number of hummingbirds it takes to make a cake. I won't ask that, I'd just like to know how you catch them????
This is the Charter Thread for this weekly cooking thread but to find them in the future just search the keyword: ‘recipes’ and it’ll show up - along with other great threads on this site with recipes and ideas.
Super, thank you and happy holiday cooking to all:-)
thanks I will definitely try as I am on a vegetable kick right now with a great cookbook my daughter sent me - but alas, no parsnips listed in it.
Someone else posted they make a cake with them — add that to the Beet Cake I just saw on Recipes.com — and I’m in for some interesting times.
I cook once a month for the local chapter of a Veterans Service Organization.
Due to the cost of food now, I will be cutting back come January and serve soup or casseroles rather than a large meal. WE eat mid-day anyway.
So I would like to be on the list especially for those kinds of recipes that I can increase to 20 servings.
I will send a recipe later on.
Thank you, y’all!
Beef Stew Provencal
1/4-1/2 lb salt pork rind removed and cut in 1/4 inch slices
1 1/2 lb beef roast, use a cheaper roast, cut into one inch cubes
1 cup red wine
1/2 cup water
2-4 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1-2 bay leaves
1/4 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground allspice berries
6 carrots in one inch pieces
2 medium onions, quartered
1 can pitted ripe olives
In a dutch oven, fry salt pork over medium heat until crisp. Remove and drain on paper towel. Brown beef in pork fat for about 15-20 minutes. Drain fat and add wine, water and seasonings. Heat to boiling, reduce heat to simmer for 1-1 1/2 hours.
Stir in veggies and return to simmer for 30-40 minutes. Remove bay leave(s) and serve in bowls with plenty of crusty bread to sop up the broth.
Regarding finding recipes, if you come up with a totally distinctive keyword, finding the old threads with a keyword search is easy. If you supply me with a photo and the keyword, I could show you how to do clickable link.
I am looking for an old fashioned recipe for biscuits. I want something that I can roll out and cut that will make the super tall biscuits for biscuits and gravy. I make the best sausage and bacon white gravy but I hate wasting it on can biscuits. It is one of my family’s favorites. I lucked out and the cook at our local greasy spoon gave it to me before everyone from Kalifornia moved to our sleepy little town. After I moved away someone bought the diner, closed it and opened something else (makes me sad every time I go home).
Jacksonville, Oregon Jubilee Club restraunt Sausage & Bacon gravy.
1 pound bacon
1 pound sausage (I use Jimmy Dean sage flavor)
milk (you can use half and half but I prefer 2%)
cracked black pepper
Cut up bacon into bite sized pieces and fry until crisp remove from grease and put aside.
Cook the sausage in the bacon grease until done. I try to break it up into small pieces.
Add 4-5 heaping large silverware spoons of flour to sausage and bacon drippings. Blend until all flour is incorporated into the fat.
Start adding milk. I usually add about 1 cup at a time, over medium heat until I get the right consistency.
Once you get it to your desired consistency add the bacon back into the gravy and let simmer for 30 minutes.
Sorry there are no flour/milk amounts but that is how the cook taught me. This is the best gravy you will ever put over biscuits, scrambled eggs, chicken fried steak etc.
It’s not easy, the little buggers are FAST!
I'm certainly no cook - but have become a bumbling one out of sheer necessity... hence I go for the fast and easy stuff that tastes good, but still meets (sort of) a low fat, low cholesterol diet.
Anyway Heres one of my staples a real quicky (if you've never tried tilapia - you really should!)
Lemon Tilapia with optional Parmesan side
Fish from Great American Seafood Company - 3 pound bag, 12-13 skinless/boneless fillets - cost, about $6.00 - enough for three meals for two adults - cost per meal (6) of about 1 dollar each. Fillets are 4.5-5 inches.
Place on foil coated cookie sheet (thin coat of cold butter on foil) - bake for 13 to 15 minutes in oven pre-heated to 350 - until fish is opaque, flakes easily with a fork.
Optional - Serve with side of Lemon-Parmesan Sauce
Serve with sides of rice & peas, or scalloped potatoes and sweet corn if cheating on the diet - oh, and don't forget glasses of wine.
Melt a tablespoon of butter in a skillet, add 4-6 parsnips in 1/4 inch slices. Stir to coat the parsnips then add 1 tablespoon water. Cover and simmer until almost tender. Remove cover, cook dry and lightly brown, add salt and pepper to taste.
My kids wanted me to post BLACK BOTTOM UGLY CAKE. It is not fancy but their favorite. The trick is to use ripe bananas. The riper the better since they have become sweet. I have even used bananas that are black.
1/2 cup butter (no substitutes)
1 cup sugar (use 1/2 cup if bananas are black or very ripe)
1 tsp vanilla
1 1/2 cups smashed bananas (or 2 large or 3 medium)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 cup baking cocoa powder
Microwave butter till melted or very soft. Mix butter and sugar. Mix egg and the rest of the dry ingredients EXCEPT THE COCOA POWDER. Divide the mix. Add the cocoa powder to one half of it (you may have to add a tbsp or so of water to make the consistency about the same). Layer the chocolate cake mix on the bottom of greased/sprayed cake pan. Then layer the yellow/banana cake mix right on top. You can swirl it if you like. Bake at 350 degrees for 25 minutes till knife/toothpick comes out clean. Enjoy. My kids ask/demand it every week and even eat it for breakfast. I usually only use half a cup of sugar and buy additional bananas to make sure they are ripe.
Old Time Beef Stew (from Amish and Mennonite Kitchens-cookbook)
2lb Beef Cubed browned in 2T shortening for @20min.
Add 1 large chopped onion, 4+ cups boiling water or tomato juice (I use water and a couple of cans of V-8 and much more than 4 cups), 1T salt, 1T lemon juice, 1T sugar, 1T worcestershire sauce, 1/2T pepper(I use @1/2teas), 1/2T paprika, dash of allspice or cloves.
Cover and simmer for @2 hours. Stir occasionally
Add 6 cut up carrots, 6 potatoes cut in chunks, green beans(optional) Simmer 30 minutes longer.
Combine 1/2C water and 1/4C flour until smooth.
Pull veggies and meat to one side of pot. Add flour mixture and stir until thickened (great without the flour/water too)
I electrify the honeysuckle.
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Add 3/4 of 1 large pkg. Philly Cream Cheese, melt into hamburger.
Add 1 can Cambells Crm. Of tomato soup and 1/2 can of water or milk...pepper to taste simmer for 1/2 hour...
Boil 3/4 pound of Egg noodles, accoring to directions on package drain and add hamburger mix to noodles and toss.
Bake for 1 hour at 350, cover with tin foil and remove foil last 15 minutes to add some crunch....
Salt when on plate,
I use 9 X 11 X2inch pan. If you use a smaller deeper pan, adjust your time. I bake it until the edges start to bubble.
Easy and only takes a few ingredients...all my kids love it..also freezes well and heats up in Microwave.
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These recipes look awesome!
Looking forward to the weekly threads.
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I only bought the one this time for the chicken soup recipe posted earlier — but will get more next time out. but, I was surprised at the price 1.99 a lb. — I don’t think they are real popular here — must be more midwest veggie.
is that price common?
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