Skip to comments.Weekly Cooking Thread. January 8, 2011
Posted on 01/08/2011 8:29:01 AM PST by libertarian27
Welcome to the 5th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Would you like to share a tried and true recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Weekly Cooking Thread Ping List
Last week’s Recap Recipes:
Appetizer* 104 SMOKED SAUSAGE BITES
Meal* 5 Squirrel a la francais :)
Meal* 7 Left Over Prime Rib Stroganoff
Meal* 16 Mamas meatballs.
Meal* 23 CHICKEN MARSALA
Meal* 33 SHRIMP CASSEROLE:
Meal* 36 BBQ Rub
Meal* 42 Spaghetti Carbonara
Meal* 45 Spinach Mushroom Lasagna
Meal* 53 White Chili:
Meal* 56 Arroz con Pollo
Meal* 81 LEMON ROAST CHICKEN
Meal* 84 Canning Chicken - Method
Meal* 87 Canning Meats - Method
Meal* 92 Beef Chili
Meal* 95 Beef Guinness
Meal* 99 Spicy Jerk Marinade for Seafood, Pork or Chicken
Pets* 11 Vegetable Pet Treats
Side* 14 mashed potatoes with cheese and green/red chiles
Side* 17 Quick and Easy Panzanella Salad
Side* 25 Abuelos Papas con Chile
Soup* 6 Split Pea Soup
(Each week’s recipe recap links can be found through my profile page)
(to be added/deleted to the list please just drop a FReep Mail or post on this thread)
FR is running so sluggish, it will have crashed by noon-CT.
Might be a good day to clean out the fridge:
(Not my fridge - but sure looks like it:)
Morning. Please add me to your ping list. Im so excited to find this thread and ping list. Im looking for a chicken parmesan recipe!!!! and love to cook. I have lots of yummy recipes to share. Im going to pull em out!!!!
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Open top of box
Remove silver package and open
Remove pair of tarts and place in toaster
Set toaster to medium and push down lever
Wait till tarts pop up then place on plate
Thought you’d like these weekly threads.
Cooking list!! YUMMY!
Great idea :)
Ping me, please!
You’re added to the ping list
And looks like you received an awesome Chicken Parm recipe that I’ll be trying out too...reads yummy!
Don’t throw away the silver package. In cases of emergency, it can be used as a signaling device. As an added bonus it weighs nothing and can be folded up to fit nicely in a wallet.
1 hambone w/roughly 3/4 lb of meat OR 2 large smoked hamhocks (or 3 small ones)
1/2 lb chunked ham
1/2-3/4 lb bacon, trimmed of fat and cut into bite-sized pieces
If you like it meatier, add more ham/bacon/whatever.
2 lbs white beans (great northern, navy, your choice)
Fresh ground black pepper to taste
1 tsp ground mustard (ground hot mustard is very good here)
1/2 tsp ground clove
3 tsps hickory Liquid Smoke
1/2 gal + 1 14-15 oz can of chicken broth
3 carrots, cut into small cubes
2 celery ribs, cut into small pieces
1/2 medium onion, diced
(optional) 3-4 large cloves garlic, minced
Soak beans overnight in large bowl, with water 1 inch over top of the beans.
Cut as much ham from the bone as possible and trim most of its excess fat OR (if using hamhocks) score the outside of the hamhocks **thoroughly** with a sharp knife, exposing lots of meat.
In a 6-quart pot (or larger), place ham bone OR hamhocks, add chicken broth and a few grinds of pepper. Discard water from the beans and add beans and carrots to pot. Set stovetop heat to medium. Cover pot.
Fry bacon pieces lightly over medium heat until about halfway done.
After pot has come to temp and meat is starting to separate from ham bone/ham hocks (say 40-50 minutes), add bacon (I like to add the bacon oil, too, but that's your call), chunked ham, celery and onion. Reduce heat to low. Cover and cook for 1 hour (NO peeking!). Stir well.
If too thick to your eye, add 1 cup water (or more to achieve desired consistency). Add a few more grinds of black pepper. Add mustard, clove, garlic (if used) and liquid smoke and stir well. Re-cover and cook on low for 30-60 minutes, or until you consider it done to your taste.
I prefer this soup somewhat mushy and will usually cook it a bit longer.
If you've never cooked with hamhocks, you will find that the meat tends to come off the bone in great chunks. You might want to remove the hamhock meat, chop it a bit, and add it back. Or not. You probably DO want to remove the fat chunks from the hamhocks that have found their way into the soup.
Remove ham bone/hamhocks and serve with cornbread or garlic bread.
And beer. ;^)
Homemade Liver Treats for Pets
I was looking for a cheaper treat alternative when I first started training my BC puppy and fell upon this recipe - video here:
3-4 lbs sliced beef liver (this amount should be enough to fill a two rack oven with liver strip trays)
A quick freeze to firm up the liver - cut chilled liver into 1/4 inch strips. Longer the strips the better.
Place liver strips on wire rack so the wire lines crisscross the strips (I use old cookie racks sprayed with cooking spray,etc.)Place racks on cookie sheets to catch any drips/fall throughs.
Place sheets into a very low oven - my gas range gets to 170’- this will dehydrate and not necessarily cook the liver.
Liver treats will be done within 2-3 hours in the oven (for you lucky people with dehydrators - you’re all set!)
Cut strips along the lines that the racks created on the meat using scissors (works great)into a container and refrigerate some and put the bulk into the freezer.
It’s best to do as many as you can fit into your oven at a time, 3-4 lbs of liver will fill roughly 4 baking sheets on two levels.
You’ll have treats for months - depending on training and how frequent you treat.
please add me to your list too. Thanks, I like this thread
I have a couple of kinds of left-over soup so I will be making bread to go with it. A nice, crunchy French Bread from my bread machine. My bread machine is a really old Welbilt that makes a 1 pound loaf. Here is the recipe:
1 teaspoon yeast
1 tablespoon sugar
1 teaspoon salt (usually, I use 3/4 t.)
3 cups flour
1 cup warm water
Note: you want this to form a very, very soft ball when it is kneading. If you live in a dry climate like me, you may want start with 2 2/3 cup flour and add more flour if the dough is too soupy to form a ball.
Second note: If you have a 4 pound breadmaker, double the ingredients, except for the salt. Don't ask me why, but the bread tastes too salty if you double the salt.
Maybe I will splurge and wander over to Amazon to order a baguette pan. I've been wanting one. Anybody have a recommendation?
You’re added to the ping list.
Opps. On the breadmachine French Bread recipe....One more note: I generally use bread flour. It works with all-purpose flour, but it works even better with bread flour...
Hello - can you add me to the ping list as well! Thanks
add me to this list. My wife and I have won many contests for recipe’s and have had many published.
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