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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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.)
Add me please!!
please add me
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!
Your notes are a keeper!
I'm not a great baker and anything with flour I just struggle to get correct.
I made Cuban bread for the first time yesterday and it tasted great but the texture came out just OK -but your Notes clued me into the potential problem (I left the metal spoon in the yeast rising dish-duh)
I don't like the feel of flour on my hands but I'm getting into kneading bread lately - it's like a big huge stress relief ball...lol....Thanks for the notes - it's time to experiment more with bread making.
I made bread once every couple weeks for a year before I got a loaf I was happy with. My gram taught me how to make it, and hers was always light, high, smelled yeasty, and tasted perfect. Finally, mine started to get that way. There’s always more to learn, though, and even this past year, I finally became able to predict if a loaf was going to be spectacular or just good, by the feel of in as I stirred the flour/yeast water mix with the wooden spoon.
I have a rough time making decent light biscuits, though. My daughter in law makes perfect ones, effortlessly, it seems. She has found the knack. I need more practice, I’ve rarely made them.
I’m not too bad at pie dough, the secret to that is to not worry if it seems crumbly in the bowl, go ahead and roll it out anyway, pretty much as thin as possible, on a big sheet of plastic wrap (then lift up the wrap, and invert it over the pie pan, gently coax the thin dough off).
The neat thing about bread though, is that the taste IS great. Smells wonderful too, when baking. ;-D Even failures are wonderful, just out of the oven, LOL!
Thanks for your reply - it will keep me going on my baking path...and you are so right! Even if the bread, etc. doesn’t come out just right it smells and tastes wonderful out of the oven.....butter can overcome most mistakes and at the end of the day - there’s always homemade breadcrumbs and bread pudding :)
Oh, and I need to get my wooden spoons out:)
FReeper Recipes for Dec 12, 2010 Thread (as of Monday)
Post # - Recipe
8 - Chicken and Vegetable soup
10 - Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
12 - Shepherds Pie (Cottage Pie)
14 - Upside down pear cake with orange sauce
18 - HOME - STYLE MACARONI & CHEESE
20 - Emeril’s Oyster Dressing
28 - Hummingbird Cake
34 - Chicken Riggies
41 - Green Chili Egg Casserole
43 - Squash Soup
50 - Lipton Onion Chicken
53 - Focault’s Chicken Fricasee
56 - Chilis Chicken Enchilada Soup
60 - Fresh Apple Cake
61 - Whole Wheat Bread
62 - Christmas Roast Goose
75 - Tomato Saltine Salad
88 - Beef Stew Provencal
89 - Jacksonville, Oregon Jubilee Club restraunt Sausage & Bacon gravy.
91 - Lemon Tilapia with optional Parmesan side
93 - BLACK BOTTOM UGLY CAKE
94 - Old Time Beef Stew
97 - Moms easy goulash
102- Traditional Bread & Beer Bread
125- Glazed Christmas Goose
129- Plain White Bread
131- Country-Fried Steaks
139- TUSCAN SOUP
141- Baked Onions
144- Irish Beef Stew
Check out the post above - it didn’t take long to gather this recap.
I’ll run a post with recipe lists and update as needed through the week. Weekly ReCap numbered post will also be on my homepage.
Great recipes this week!
May I please be added to the
*Once A Week Ping*
Weekly Cooking Thread?
This sounds good because it doesn’t have those yukky pieces of hard candied fruits:
1 large can chunk pineapple
2/3 cup sugar
3/4 lb. butter
1 lb. (2 1/2 cup) brown sugar
4 cups flour
2 Tablespoons vanilla
Two 8 oz. jars Maraschino cherries, halved
6 oz. pecan halves
1 cup raisins
Candied Pineapple: Drain well one large can chunk pineapple. Combine pineapple but not juice with 2/3 cup sugar and simmer until pineapple turns golden. (about 20 minutes) Cool.
Cake: Mix with mixer: 3/4 lb. butter (not margarine), 1 lb. brown sugar, 4 cup flour, 6 eggs, 2 Tablespoons vanilla.
Fold in two 8 oz. jars Maraschino cherries, halved 6 oz. pecan pieces, 1 cup raisins, and candied pineapple.
Put in well-greased pans. Bake 325 degrees until tests done, about 1 hour. Makes 5 small loaf tins.
POT ROAST WITH AU JUS
3-1/2 pounds Beef Chuck Roast
10-1/2 ounces, weight Campbell’s Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bullion
1-1/4 ounce, weight Package Of Onion Soup Mix
Season the chuck roast with salt, pepper, garlic powder and onion powder to taste
Place the chuck roast in a crock pot.
Mix onion soup mix in the beef consomme and pour over the chuck roast.
Pour a bottle of beer over the meat. A dark rich beer makes better au jus.
Place the bouillon cubes on opposite sides of the meat.
Cover the crock pot and cook on LOW for 7 to 8 hours.
Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.
Use toasted French bread or po-boy loaves. For sandwiches, melt with provolone cheese on the toasted bread, and perhaps some caramelized onions. DO dip sandwiches nto the au jus.
REALLY EASY HOMEMADE DANISH
Bread Machine Danish Pastries
2-1/4 cups bread machine flour
7/8 cup milk
4 tbsp butter
1 egg beaten for brushing on top
2 tbsp sugar
1/2 tsp salt
2 tsp yeast
Load all the ingredients (with the exception of the beaten egg) into the bread pan and put it on the dough cycle; when beeper sounds, take out and refrigerate dough for 30 minutes.
On lightly floured surface, roll out dough into a 12” x 15” rectangle. Put 1-1/2 tbsp sugar mixed with 1/2 tsp cinnamon on top and roll up jelly roll fashion into a 12” log. Brush seam with beaten egg. Slice into 12 one inch pieces. Place on two greased cookie sheets not touching. Let rise for 30 min or until doubled.
Filling: combine 3 oz softened cream cheese, 1-1/2 tbsp sugar, 1/2 tbsp lemon juice, 1 tsp beaten egg and vanilla; enlarge hole in the center of each bun and drop in 2 tbsp of filling. Brush rolls with remaining beaten egg. Bake in preheated 350 degree oven for 10 to 15 minutes. Frost with confectioners sugar, milk and vanilla extract.
That list helps. Thank you.
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