Skip to comments.Weekly Cooking Thread (twas the week before)Dec 18
Posted on 12/18/2010 5:40:18 AM PST by libertarian27
Merry 'Week Before' Christmas.
For the 2nd installment of the cooking thread I thought it would be great to have a hodgepodge of recipes for the upcoming 'Crunch Time' and Christmas week.
Have a delicious recipe for a quick meal during this hectic week? How about your most requested 'Party Food' that everyone says you must bring to the party? Have a favorite cookie, etc. recipe that you are cranking our batch after batch for family and friends? And everything else in between!
Here's the place to share your creations and get some food inspiration.
Weekly Cooking Thread Ping List
***Calling all Cooks and Bakers***
If you would like to be added/removed from the list please contact me by FreepMail or a post on this thread.
Recap list of all the recipes on last week’s installment of the Cooking Thread can be found on comment# 190 at link:
Prepped this duck Cantonese style early this morning, but not the spice. Pick the skin, scald it in boiling water, salt it...then the tie string around the neck fat and hand it in the fridge for 10 hours. I remove everything from the bottom door shelf and hang it by the string to the shelves above.
Then roast 250 for 2hr, then remove drain and save the fat, then about 1 hr at 400
... and roast potatoes with half stick butter, 1/2 cup duck fat.
Blue Cheese Dip (Dressing)
8 ounces Mayonnaise (1 cup)
9 ounces Sour Cream (1 cup+)
8 ounces Blue Cheese(crumbled)(1 cup -/+)
1/2 ounce Dillweed (or to taste -/+)
3/4 ounce Parsley
1 ounce Lemon Juice
Combine all ingredients and refrigerate until use (make a day ahead so everything melds together)
Dillweed makes this dip pop~and the Blue Cheese of course:)
Bring on the Carrots & Celery
Spread ricotta cheese, basil and grated sharp white cheddar and Romano cheese.
Spread chopped (cooked) bacon, baby spinach, red onion with a bit of feta.
Toss in some cooked egplant or whatever comes to mind (hots) or sliced ham.
Fold, pinch and do the calzone thing. Slice the top, cover with small amount of sharp cheddar. 500 degrees F for @ 8 minutes.
works every time. Thinly sliced sweet sausage and roasted red pepper also hit the spot.
Thanks for the Great Cooking Thread. I like your idea of the recap list. I wish I had done this on the Gardening thread when it started out. I tried going back after about a year and a half into the thread to do something similar but it turned out to be way way to much work after all that time.
I’m activating yeast for cinnamon swirl breakfast bread. The toast is Divine and makes a great gift!
Peanut Butter Balls
1 STICK of butter
1 cup any type peanut butter
1 lb powdered sugar
1-12oz package of semi sweet “REAL” chocolate pieces
2-4 tlbs milk (as needed to make the “dough” the consistency of cookie dough
1/2 cake of parafin ..canning wax
In large bowl melt margarine, then stir in peanut butter. Mix in powdered sugar. Add the milk 1 table spoons at a time if necessary (it usually is). Roll them into bite size balls, place on wax paper. Stick a toothpick in the center. Then Freeze them for a few hours. (this makes dipping them easier)
When PBB’s are frozen, melt the wax in a small 1 qt sauce pan then stir in chocolate pieces. When smooth dip the frozen PBB’s in the chocolate. Replace on the wax paper. Remove toothpick and fill the tiny hole with chocolate.
4 cups carrots (about 4 large carrots) mandolin cut bayonet size
(1/4 inch by 1 1/2 inch “spears”)
2 bunches green onions, cut on bias
1 bunch of celery, tough strings peeled and fine sliced
12 apples, peaches or pears (no need to peel); if using apples or pears mix with orange juice below to prevent discoloration, core, do not peel, cut into moon shape slices
1 bunch grapes (if large, cut in halves)
2 pints blueberries
1 box (pound) raisins or dry cranberries (apricots work also, julienned)
3 cups (whole or half) walnuts or pecans
2 jars mango chutney
1 cup orange juice
Combine with mango chutney and orange juice; mixture will make its own juice, which you may wish to drain as it develops.
This salad is just as good the day after preparation.
3 large avocados, ripe
1/2 Roma tomato, chopped fine
2 slices Bermuda onion, chopped fine (use yellow onion for more bite
1/4 cup chopped leaf cilantro (or parsley does nicely)
6-8 rashers bacon, trimmed of excess fat and chopped into Risk-sized pieces
1/2 tsp fresh ground cumin
salt, fresh ground pepper to taste (perhaps 1/8 tsp each)
juice of 1/2 Persian lime
8 slices Velveeta or equivalent
Cook bacon in skillet until done. Some like to overcook the bacon to make it crispy. Whatever works for you.
Seed the avocadoes and spoon the flesh into a bowl. Add tomato, onion, cilantro (chop this VERY finely, btw), cumin, salt and black pepper. Mix well with a fork (and ONLY a fork) until desired texture is reached (some like it chunkier than others do).
Melt Velveeta in a saucepan. Assemble the dish as follows:
In another bowl, put down one layer of the guac, sprinkle lightly with lime juice, then add a layer of the velveeta. Repeat until nothing left to add (typically 2-3 layers of guac/Velveeta).
Put oven on warm (no hotter!). Place bowl into oven until ready to serve. Serve warm with chips or 'party' rye bread.
If you like more tomato and onion, add it -- what the heck. I'm a cumin freak, and I use quite a bit more cumin than specified. This is a VERY adjustable recipe.
Merry Christmas and happy football to all!
Sorry. Omitted the bacon. Add the bacon when you add the tomato and onion. (slaps forehead...)
It’s your standard sweet dough recipe but I modified it a bit with a little extra salt (don’t like bland bread) and use evaporated milk instead of powdered milk and add chopped walnuts to the cinnamon swirl. A rather long recipe, but if you bake even rarely your common sense will get you through it. Don’t add too much flour or it will be too dense. The dough should be slightly wet and pulls well when you roll it up after the first rise. Makes 2 loaves. I like this one because the raisins are in the bread but the cinnamon isn’t so it won’t interfere with the yeast rise and it slices beautifully.
PREP Center saranned condensed milk can in greased round cake pan.
FUDGE Heat/melt on low 12 oz choc/chips, cup p/butter chips, tea vanilla, 14 oz sweet/cond/milk. Add 1 1/2 cups unsalted peanuts, 1/2 cups raisins; stir well (sticks if not stirred consistently). Pour around can making sure can is centered. Top should be bumpy.
GARNISH Use candied halves/whole red/green cherries, MnM's to make holly garnish on top (use pill splitter to halve green M&M's for leaves. Fridge to cool/harden.
GIFT Take out of pan; wrap in cellophane and bow to give as a gift.
12 ounces semi-sweet chocolate chips
cup peanut butter chips
14 oz can sweetened condensed milk (save the can & wrap in saran)
teaspoon vanilla extract
1-1 1/2 cups unsalted peanuts
1/2 cups seedless raisins
GARNISH candied red and green cherries or green and red M&M's
That sounds d-e-l-i-c-i-o-u-s-—just saw the pkgs of raw dough in the market. Now I have a great recipe for them.
Please add me to the list!
Raised Potato Doughnuts
2 pkgs. Dry Yeast
½ Cup Warm Water (for proofing the yeast)
½ Cup Scalded Milk (let it cool down to room temperature)**
2/3 Cup Crisco
2/3 Cup Sugar
1 tsp. Salt
1 Cup Warm Mashed Potatoes
3 or 4 Eggs (4 eggs makes a better dough for doughnuts etc. 3 eggs are fine for dinner rolls.
6 ½ Cups All Purpose Flour (approx)
** Scalding the milk is necessary because of the whey proteins in milk need to be inactivated. They can weaken the gluten of dough and produce a dense loaf unless the milk is scalded. If you use milk in Bread Dough recipes scald it first. Cool to room temperature before adding into yeast dough recipes if added hot it can kill the yeast.
Mix yeast in warm water, set aside and proof. Cream sugar and Crisco. Add unbeaten eggs, warm potatoes, and yeast w/water. Add 1/2 of the flour, all of the milk and salt and use hands to mix thoroughly then add rest of flour and mix it in. Turn out on a board and continue to knead for about 5 min.
Lightly Grease or spray Pam a large bowl, place dough in bowl and let rise ½ way. Punch down the dough and cover the top of bowl, use plastic or similar so it will be airtight. Store in the refrigerator over-night or at least 8 hours. You must open and punch the dough down several times, before it finally cools down. Warning: this dough will take over the fridge like the Blob if you dont punch it down several times.
Four thirty doughnuts take about ½ of dough. Keep rest stored as before, can be kept this way for a week. Warm dough to room temperature. Knead, till bubbles appear, use flour sparingly while kneading. Roll out to about ¼ inch thick. Cut with doughnut cutter. Place cut doughnuts on wax paper and let rise, about double in size.
Fry in deep fryer 2-4 min. at 375 degrees. Turn them over about half way thru. Use Crisco in the deep fryer it makes a difference in your doughnuts.
2 Cups powdered sugar
1 tsp vanilla
About ¼ cup boiling water.
Add hot water to sugar and vanilla while stirring add the water a little at a time (the glaze must be thick as the hot doughnuts will thin it out).
As you remove the doughnuts from the fryer lay them in the glaze and turn over in glaze and then drain on a grate over a pan so you can scrape the dripped glaze back into the bowl.
This is a Basic Dough for any type of snail, butterhorn rolls, cinnamon rolls, etc. Also dinner rolls. The use of 4 eggs makes for nicer dough, 3 eggs are ok for dinner rolls or snails .
So easy and so good!
Cheesy Wine Chicken
4 boneless skinless chicken breasts pounded thin, cut in half
1 package sliced Swiss cheese
1 can cream of chicken soup
1/3 cup white wine (or apple juice)
1 package stovetop chicken stuffing mix (can use herb instead)
1 stick melted butter
In a small bowl, mix soup and wine. Grease a 9x13 baking pan. Lay chicken in pan. Add one slice of cheese to the top of each breast. Pour soup mixture on top of cheese. Cover all with dry stuffing mix. Drizzle top with melted butter.
Cover with foil and bake at 350 for about 45 minutes. Uncover and bake 10 more minutes.
Oops, bake the Chicken Tetrazzini at 400’ for 30 min.
Please add me to your ping list
There’s a GARDENING Ping list? I would love to be added if possible?
Here’s the one my friends/family always ask for every year:
1 1/2 sticks room temperature butter
1/2 cup white sugar
1/2 cup light or dark brown sugar
1/4 cup molasses
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 - 1 cup sugar on a plate.
Cream sugar/butter until light/fluffy (2-3 mins)
Add egg, molasses and vanilla - mix well
Gradually add dry ingredients- sifting as you add to combine until it forms sticky dough. Chill in icebox for about 20-30 mins.
When the dough has chilled roll into 1 inch balls and dip the balls into the sugar so they’re coated. Place them on a baking sheet about 2 inches apart and flatten with the bottom of a glass. (After awhile you may need to dip the bottom of the glass in sugar to keep the glass from sticking to dough as it gets warmer)
Bake at 350 for 12-15 mins- a little longer if you like them crisper.
Now- I use the spice measurements for a general rule. I make mine spicier by using 1-1/2 TBL cinnamon, 1 tsp cloves and 3-4 tsp ginger. You just have to decide what you like- my friends/family like em spicy! Add more or less to taste!
BROWN SUGAR SMOKIES
1 pound thin sliced bacon, cut each slice in thirds
1 package (14 ounce) Little Smokies sausage
1 cup brown sugar, or more to taste
Preheat oven to 375 degrees (400 degrees if youre in a hurry). Use cold bacon as it is easier to work with. Wrap each sausage in 1/3 slice of bacon that has been patted in brown sugar. Secure with a toothpick and lay on a rack over a foil-lined baking sheet. You can add some brown sugar to the drippings and use the drippings to baste smokies as they bake. Bake until bacon is crisp; you can turn on broiler at the end to crisp more. Watch, do not let burn.
Sausages can be made the night before and placed in a bag.
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
(or white chocolate or even pb chips)
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
I'm so making those RIGHT NOW!
There's nothing more 'tried and true' than a FReeper recipe!
This sounds delicious I will have to try it. My wife will love it. She will eat anything that is chicken or contains chicken. She would have chicken for every meal if it were up to her.
The smell of your kitchen must be heavenly.
4 Boneless/skinless chicken breats
1 Bag frozen artichoke hearts
1 cup sundried tomatoes
1 container button mushrooms sliced
2 jars good alfredo sauce
1 cup bread crumbs
2 diced fresh tomatoes
1 package fettucine
Heat olive oil in a pan. Coat chicken breasts with breadcrumbs. Place in the pan with oil and cook until golden to medium dark brown on both sides.
While the chicken is cooking, pour the alfredo sauce into a sauce pan. Add artichokes, sliced mushrooms, and sundried tomatoes. Heat over warm heat.
While all the rest is cooking, add water and salt to a sauce pan and cook the fettucine until al dente.
Chop the fresh tomato.
When all are cooked, place some fettucine on a plate. Place a chicken breast on top of the fettucine. Ladle alfredo sauce over the top and sprinkle a few of the chopped tomatoes on top of it all.
If desired you can sprinkle a little parmesan on top as well.
Never had anyone walk away from this meal....and it is VERY filling.
Hope you like!
Thank you so much for the recap. Appreciate the time and effort you put forth in starting AND maintaining this thread!
Here’s a super easy and great tasting FUDGE recipe that’s made in the microwave:
(1) 12oz. package chocolate chips
(1) can SWEETENED condensed milk
7oz. jar of marshmallow cream (you’re only going to use 1/2 of the jar)
Line an 8-inch square pan with foil, making sure the foil extends over the edge for easy removal. Butter the foil. (I use Reynolds Non-Stick Foil.)
Combine chips and sweetened condensed milk in an eight cup microwavable measuring cup.
Melt in microwave for @2 minutes, stirring after each 30 second interval. It may take more or less time in your microwave. Just be sure not to let it burn!
Stir in 1/2 of the jar of marshmallow cream.
Add (1) cup chopped nuts, optional.
Pour into prepared pan. Cool. Refrigerate for several hours until firm. Remove, peel off foil and cut.
MERRY CHRISTMAS, libertarian27!!
She will love this! And it only takes like 15 minutes to put together...my favorite part! My kids beg me to make it.
If she likes chicken, she’ll *love* this one:
4 boneless, skinless chicken breasts pounded pretty thin, cut in hals
1/2 c flour
1/2 tsp salt
dash garlic powder
couple of dashes of parmesan cheese
2 tbs butter
2 tbs olive oil
4 tbs marsalla cooking wine (can use cooking sherry too)
2 tbs lemon juice
Melt butter & olive oil in a skillet. Combine flour, salt, garlic powder & parmesan. Coat chicken in this mixture and saute until browned on both sides. When done, remove from skillet & keep warm in oven. Loosen drippings in the pan. Add lemon juice, wine & capers to skillet (the kids pick out the capers, but screw ‘em. I love them and I’m the cook). Bring to boil and reduce abit until it starts to thicken. Return chicken to skillet, turning once to coat on both sides. Top with a little shredded paremsan. Serve with garlic & olive oil angel hair pasta (believe it or not, Pasta Roni boxed is the best out there).
Thanks so much for the recap list. Very handy.
Cut along each bone to make single ribs
Make a saltwater brine
1/2 cup salt dissolved in water
Soak ribs 4-8 hours in brine
After soaking layout on paper towels to dry
Deep fry at 320 deg for 11 min.
This what we snack on waiting for Thanksgiving and Christmas dinner. Yes they are salty but good.
I haven’t been able to find basil, fresh or dried, for the past year or longer. What’s the deal? Guess I’ll have to start growing it again if I can find seeds.
Parafin! Bingo! That's it! Thanks! I have been racking my brain what it was that we would use to make the chocolate hard when making cereal candy when I was little. I have a bag of Cheerios that no one will eat so thought about making candy. Ok, so using GailA's measurements on the parafin (Gulf Wax - found in the baking section or canning section - white and orange rectangle box), here's a simple candy recipe: Melt a 12 oz bag of chocolate chips (or white, or butterscotch, or peanut butter flavored chips, etc.) with a half a block of parafin. Stir in anything you wish from cereal to nuts to marshmallows to dried fruit to coconut. Drop by spoonfuls onto wax paper. Let harden in a cool room or fridge.
I grow mine all year- haven’t bought basil in over 20 years (except for the plants)
Not sure if you live near a Walmart- but you can buy basil plants in their nursery.
Plants and seeds always available online at Park Seed or Burpee.
Thanks. I was beginning to think the food police had banned basil.
I used to garden and always had an herb section so didn’t have to worry about buying any. Now that I’ve used up all my dried homegrown, I haven’t been able to find it anywhere. Spring is right around the corner so it may come to growing a few container herbs.
LOL! Enjoy and let me know how you like them!
Thanks for starting this thread- Carlos used to do them every year but I haven’t seen him in ages.
Please add me to your list.
I’m a BBQ nut (not a slap a burger and dogs on the $19.99 grill). I have a dual chamber smoker that can make your mouth water a mile away when it is fired up.
My wife hid my recipe book again! As soon as I find it I’ll post.
This is a soup recipe that doesn’t take a lot of time. I can whip it up in less than an hour. A thick, hearty soup, perfect for cold winter days.
BAKED POTATO SOUP
2/3 C. Flour
2/3 C. Butter
7 C. Milk ( I prefer whole yeah, I know about the fat, but as my Culinary instructor said, Fat equals Flavor!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups
(Note: As a shortcut, you can also use a bag of Southern-style [that is, cubed-cut] hash browns, available in your grocer’s frozen section. You can thaw the potatoes in the fridge or stick the bag in the microwave for a couple minutes to thaw before adding to the soup.)
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or itll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (Thisll take a while, but have patience its worth it.) Add the potatoes and onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the remaining ingredients and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
Ginger Snap dough in the refrigerator.
I’ll be out for the day - will bake off tonight or tomorrow.
Thanks for the recipe!
(On your spice hint I added 1/4 t of each spice across the board:)
That sounds great for a cold winter day. Thank you. Potatoes and bacon...yum!
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