Weekly Cooking Thread (your favorite recipes)Dec 12

FreeRepublic | December 12, 2010 | FReepers

[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

[joesjane]

add me to the list please!

[joesjane]

Is there a place on FR where we can locate all the threads, maybe like a library?

[terycarl]

It was a Hummingbird Cake and it was delicious.

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????

[libertarian27]

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.

[joesjane]

Super, thank you and happy holiday cooking to all:-)

[bunster]

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.

[ruesrose]

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!

[magslinger]

Please add me!

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.

[joesjane]

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)
flour
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.

[FrdmLvr]

It’s not easy, the little buggers are FAST!

[Ron C.]

Add me to the list... I have some really OLD cookbooks, 50-60 years, but can barely read some of the pages.

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 Here’s 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.

• 1. 10-15 minute thaw (bathe individual plastic wrapped fillets with hot water at sink to speed) – remove plastic wrap, blot-dry with paper towel
• 2. Baste with butter or margarine (thin coat of cold butter applied to fillets with bottom of spoon)
• 3. Sprinkle with 1 tsp. fresh lemon juice, or substitue Sicilia liquid lemon seasoning, or equiv.
• 4. Dust lightly with Celtic Sea Salt, fine-ground pepper, garlic salt, paprika and dried parsley flakes

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

• 1 cup mayonnaise
• 2 tbl. fresh lemon juice
• 1/2 cup grated Parmesan cheese

Optional Garnish

• lemon slices, sprig of fresh parsley

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.

[magslinger]

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.

[momtothree]

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 egg
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.

[libertarian27]

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)

[magslinger]

I electrify the honeysuckle.

[CJinVA]

Please add me.

[goat granny]

Moms easy goulash: Brown 1 lb hamburger in fry pan.

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.

[libertarian27]

You’re all added to the ping list

These recipes look awesome!
Looking forward to the weekly threads.

[HungarianGypsy]

***FREEPER KITCHEN PING****

[bunster]

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?