Skip to comments.Weekly Cooking Thread (your favorite recipes)Dec 12
Posted on 12/12/2010 10:55:13 AM PST by libertarian27
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Please add me to the ping list. I love cooking and I’m always on the lookout for new recipes. Thanks!
Dissolve yeast in ½ cup water. Stir in 1 ¾ cup water, sugar, salt, oil and 3 ½ cups flour. Beat until smooth. Add more flour ½ cup at a time until dough leaves sides of the bowl.
Knead 10 minutes or till springs back when poked. Place in greased bowl, cover with towel and let rest in warm place till doubled, 1 hour. Punch dough down, divide in half and form into loafs. Place in greased pans. Let rise until double, about 1 hour. Bake at 425 degree oven 25 - 30 minutes.
Mix together four (powder & salt) and sugar. Slowly pour beer onto dry ingredients and mix with a spoon until all is wet. Pour into a buttered bread pan. Bake at 375 for 55 minutes...pour melted butter over top of bread for the last 10 minutes.
That Christmas Roast Goose recipe sounds awesome, I’ve never prepared goose before but this recipe looks like the perfect reason to Roast one this year - Everything is there - from the brine to the basting syrup to the Cumberland sauce - thanks!
My father was given a bushel of them while on strike over thirty years ago. I have only recently been able to eat them again.
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I would like to be added to your ping list . . . thank you very much.
Your post got me thinking if someone had already created a good free recipe database. This software says it allows you to cut and paste recipes into the database. Not sure how good it is. Has anyone used this?
In theory if you saw a recipe on a FR thread, you could copy the text from the posting and paste it into your database and and add any key words that you wanted.
“Advanced Recipe Encoder: Allows the user to simply cut and paste recipes into the program - no need to retype recipe ingredients”
I don't cook, sew, wash, iron or anything like it but add me the the Ping list so I can tell y'all how my first wife does her cooking.
I MISS CHEF CARLO...
Thanks for the PING HG!
Libertarian27, please add me to your ping list..
Pinging a few buddies as well..
Please add me to your ping list.
Me, too. Nice guy.
This beer bread recipe looks wonderful! I used to have a recipe for beer bisquits but cannot find it. I’m gonna try this tonight though to go with the stew.
Everyone’s added to the Ping
I’m Hungry Now!
Add me please!!!!!
The Beer Bread is definitely a Keeper!
I’ve been buying that bread mix through those ‘Tastefully Simple’ parties people have - AND, there it is! The tastefully simple recipe, for simply pennies on the dollar of those darn boxes!
All this time, argh ;)
yOUR BEER BREAD SOUNDS NICE AND easy!!!
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May I climb aboard this weekly please?
Yummy, please add me :)
On the list!
The beer bread recipe comes from a co-worker's wife and she used Leinenkuegel's Honey Weiss for the beer and it was delicious. Do not skimp on the quality of the beer for this recipe.
Glazed Christmas Goose:
1 10-12 lb goose
1 tsp salt
1/4 tsp pepper
1/2 tsp rubbed sage
6 navel oranges, divided
1/3 c.light corn syrup
2 Tbsp sugar
Sprinkle the sage, salt and pepper on the goose and rub it in. Stick the goose all over with a fork and then quarter 3 oranges and put into the goose. Tie the wings under and tie the legs together. Put breast side up in a roasting pan and bake without a cover at 350 for about 3 hours or till temperature is 180. You may have to drain the fat from the pan because a goose is fatty.
If the bird is browning too fast, cover with foil.
Peel the rest of the oranges and cut into clean sections. set aside.
Let goose rest on platter, covered for about 12-20 minutes while you make the glaze.
Cook corn syrup and sugar till sugar disolves and stir in the orange section to heat through. You can also use strips of the orange peel at this time if you wish. (long, narrow strips) Brush the glaze over the goose and use the oranges for garnish.
Many years ago I asked an elderly woman for a roast goose recipe and she said “first you kill a goose....” Not what I had in mind!
Excellent - the Gardeners can grow it and the Cooks can cook it - lol:)
I read that thread when I see it, I have a terrible brown thumb but love to read pointers on how to garden correctly, one day I’ll turn that sucker green.
Me too. I literally have hundreds. I had to start hiding them a few years ago because my husband was complaining. Remember Lucy in "The long long Trailer" with the rocks? Yes, I got busted too, LOL!
That sounds great!
I usually just do chicken in cream sauce over toast,etc. but that sounds delicious
You are Evil!(In a Good Way:)
Plain White Bread recipe:
1 cup lukewarm water
1 packet dry yeast
2 tsp sugar
Combine in small bowl, stir with plastic or wooden spoon, let sit until yeast foams.
While yeast is starting, place the following in a bowl:
3 cups white flour
2 tablespoons oil
2 teaspoons salt
When yeast has foamed, pour it into the flour bowl, stir with wooden spoon, until mixed, then knead for 9 minutes or until dough is very smooth and springs back when lightly touched.
Form into a ball, cover surface with light coating of oil, place in bowl in warm spot to rise. While it is rising, grease a bread pan, then dust pan with corn meal. After dough has doubled, punch it down, form into a loaf, and place in bread pan. Let rise again until at least double.
Place in 350 degree F oven until it is totally baked. Brush top with butter, let sit until ready to serve. Slice with serrated bread knife, using light sawing motion and no pressure, or if you like, tear off chunks and dip in melted butter.
*Note: Metal utensils or bowls will inhibit or kill yeast. Adding flour after first rising will discolor bread. After kneading, bread should have a feeling of being “alive” which comes from the multiplication of the yeast. Too much flour gives a dry loaf with less flavor. Too little flour or not enough cooking time gives a loaf that is raw and sticky in the middle.
*Note: Practice makes perfect with homemade, handmade bread. When you have gotten that plain loaf down pat, there are tons of variations: You can substitute olive oil for corn oil, you can brush the top with egg whites or butter and sprinkle with any combination of the following: coarse salt, garlic salt, sesame seeds, finely chopped cilantro, rosemary, cheese (do this before the second rising) you can knead Italian seasonings into the bread before the first rising, you can separate the dough into three equal parts, roll it out and braid the dough (before the second rising) you can knead grated cheese into the bread (before the first rising), or any variation on this that you please. You can add raisins to dough before first rising, then before second rising, roll dough out into a thick, flat square, brush with butter, cinnamon and brown sugar, roll up into loaf and let rise for second time; when bread is done, frost with plain white frosting made with cream cheese and powdered sugar.
The only limit is your imagination!
Yesssss!!!!!!!! You and your guests won’t have to eat again until dinner lol. Great before you go out hunting or cutting your Christmas tree!
A family favorite is Country-Fried Steaks.
5 T. flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. water
2 T. oil, divided
1 T. butter
2 T. flour
1 1/2 c. milk
1 tsp. beef boullion granules
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/8 tsp. pepper
Combine 3 T. flour, cornmeal, salt and pepper; set aside.
Coat steaks with reamining flour. Beat egg and water; dip steaks then dredge in cornmeal mixture. In a skillet over medium-high heat cook two steaks in 1 T. oil for 5-7 minutes on each side or until crsiped and lghtly browned. Remove steaks, keep warm and repeat with remaing oil and steaks. (If your skillet is large enough you could do all 4 at the same time.)
Gravy: melt butter in saucepan; whisk in flour until well blended. Gradually add milk; bring to boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add boullion, marjoram, thyme and pepper; simmer uncovered for 4-5 minutes, stirring occasionally. Serve over steaks.
I usually make the gravy first. It reheats very well. Serve with mashed potatoes and green beans.
Please add me to the list....thanks a bunch!
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I just had one recently at a restaurant that had small apple chuncks added. I am going to make your squash soup, but add some apples!
Please ping me to the food thread. Thank you much in advance.
A good general rule. Life is too short to drink cheap beer.
Yup, it's kinda like the topping on a casserole. Yummy!
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You got that right!
Sweet onions, whatever is in season
Pam or any other oil to lightly coat bottom of pan
freshly ground black pepper
low sodium soy sauce
Swanson low sodium chicken broth
shredded Gruyere cheese
chopped fresh sage (optional)
Cut of ends of onions and peel. Line a pan with alum. foil (or don’t bother if you never want to use the pan again) Spray with Pam or any other oil.
Heat oven to 400.
Put onion halves in pan and brush with olive oil, sprinkle with pepper.
Bake about 35 minutes uncovered.
Add enough chicken broth to come about halfway up the sides of the onions. Add soy sauce - the amount is optional but add enough to darken the broth.
Bake another hour uncovered, baste occasionally, add more broth if needed.
Sprinkle cheese and sage over onions and bake an additional 5-7 minutes.
Note: I hate sage and have never used it in this recipe. This is great with grilled steak.
Actually, European doctors used to prescribe “black” bananas for people w/stomach upsets. When you peel them, they’re white inside and very tender and sweet.
Add me please. This will be fun! Promise to add a recipe when I am more prepared! Watching Sarah’s Alaska with Kate + 8. What a riot.
Irish Beef Stew...
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat,
cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch
pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
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As lean as grandson’s pigs are now, it may take a half dozen of them to get enough lard for one pie shell!
Oh, these recipes all sound so good, please add me to the ping list. My husband thanks you and so do I.
Added to the ping list.
Count me in, Freepers have some of the best recipes!
This isn’t a recipe so much as a “cheat”, but if I’m making sugar cookies from a storebought mix, I like to throw in a packet of cheesecake-flavored instant pudding. It takes away the “generic sugar cookie” flavor and also makes them more tender. Then I roll them nice and thin and sandwich them together with raspberry preserves, linzer tart-style. The family loves them!
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