Skip to comments.Weekly Cooking Thread - Jan 15, 2011
Posted on 01/15/2011 7:39:26 AM PST by libertarian27
Welcome to the 6th 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
Recap Recipes from the Jan 8th thread:
Bread* 16 French Bread - Bread Machine
Dessert* 32 Moist Chocolate Cake
Dessert* 32 Quick Caramel Frosting
Dessert* 40 Baked Custard Pie
Meal* 7 Chicken Parmesan
Meal* 24 Chicken Parmesan II
Meal* 29 Osso Bucco
Meal* 39 Dairyland Casserole
Pets* 14 Homemade Liver Treats for Pets
Soup* 31 Chicken Barley Stew
Soup* 35 Baszcz (Kielbasa Soup)
Soup* 38 Italian Chicken Soup
Soup* 43 Cowboy Soup
Soup* 13 Hearty smoky bean soup
(Each weeks 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)
Please add me to the list! I recently found out I have a wheat allergy so am looking for tried and true wheatfree recipes. Thank you!
I gained 5-lb just from reading that Jan 8 thread.
Can of whole peeled tomatoes
Small can of tomato paste
Lots of garlic, 3/4 head or more
Lots of olive oil, cover the bottom of heavy pan plus a bit more
Heat olive oil till just before smoke, fry chopped garlic till just turning brown, happens fast, add tomatoes & paste, cut tomatoes up right in pan, stir, cover and simmer 20 min., can thin with ladle of pasta water if desired.
Try just like this before cooking another batch with spices, onions, mushrooms etc., has a great refreshing lemon flavor. Good over your choice of pasta. I like regular spaghetti. Mmmmmmm good
Hope you enjoy!
Track, don’t see “lemon” in the recipe ingredients?
You’re right, but that’s the thing. It comes from adding the garlic to the hot oil and frying. It’s not the same if you heat the garlic slowly. If you want Italian sausage with your meal, I’ll fry it in separate pan till it’s good and brown then slice it up and add over a plate of pasta and sauce. But you could also just add the sliced sausage to the sauce and cook a bit.
GENERAL TSO’S CHICKEN PENG TENG
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded (use only 1 or 2 to keep the spicy heat down)
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Is your allergy specific to wheat or is it a Gluten allergy?
If you like pizza, here is a great crust....
Wheat Free and Gluten Free Pizza Crust
This crispy pizza crust tastes so delicious that your guests won’t
know it’s wheat and gluten-free. You can hold a slice in your
hand and it won’t crumble! You may also shape the dough into four
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees.
In medium bowl using regular beaters (not dough hooks), blend
the yeast, flours, dry milk powder, xanthan gum, salt, gelatin
powder, and Italian herb seasoning on low speed. Add warm water,
sugar (or honey), olive oil, and vinegar. Beat on high speed for
3 minutes. (If the mixer bounces around the bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) The dough will resemble soft
bread dough. (You may also mix in bread machine on dough
Put mixture into 12-inch pizza pan or on baking sheet (for thin,
crispy crust), 11 x 7-inch pan (for deep dish version) that has
been coated with cooking spray. Liberally sprinkle rice flour
onto dough, then press dough into pan, continuing to sprinkle
dough with flour to prevent sticking to your hands. Make edges
thicker to contain the toppings.
Bake the pizza crust for 10 minutes. Remove from oven. Spread
pizza crust with your favorite sauce and toppings. Bake for
another 20-25 minutes or until top is nicely browned.
Preparation = 45 minutes. Serves 6.
Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg,
Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice
flour in place of the 2 tablespoons dry milk powder or non-dairy
milk powder. However, the crust won’t brown as nicely.
Wow I didn’t know that about garlic! Going to try that tonight! Thanks!
Thanks! Pizz is my most favorite food! I just purchased a bag of Red Mill gluten free pizza dough mix to try...but I’d rather make it myself. I’ll give your recipe a try!
6 slices bacon
20 oz bag loose or cubed hash brown potatoes (plain or seasoned)
2 T flour
1 T seafood seasoning (or to taste)
3 C chicken broth
1 or 2 cans corn
2 C half & half or cream
1 lb bag frozen salad shrimp, rinsed
Cook the bacon and crumble. Cook the hash browns in the bacon grease. Sprinkle in the flour and seasoning. Combine all ingredients in a large pot and heat through. Enjoy.
Found this recipe last week in the grocery ads. Everyone LOVED it, even those who at first turned up their noses. Hubby said it’s a keeper and Miss Doesn’t Eat went back for seconds. Sent some over to the neighbor and she said it was the best. I’m going to try it this week with a couple cans of clams that need to be eaten.
General Tso’s was just what I was thinking of at the store this morning. I found some reduced chicken quarters and bought some rice for chinese so this was perfect timing. Thanks.
That sounds real easy and really good. Might have it with the football games tonight. Thanks
How does it get a lemon taste?
Can white meat be substituted ?
Scampi Time - serves 2
If you have looked at my prior recipes, you will notice that I have no clue on measurements. Unlike baking, where being off a teaspoon of something is life or death, in cooking, it is by feel. Taste and adjust.
Dozen Large Shrimp, peeled and deveined, tails off
Salted Butter or Margarine
Couple sprigs fresh parsely
White wine is optional for cooking, but necessary for drinking with this dish.
Handful of pasta.
Heat a couple of tablespoons of olive oil in a saute pan. When heated to point right before smoking Add a couple of tablespoons of butter or margarine, add tablespoon of garlic and add shrimp.
Meanwhile, boil water in pot, add some olive oil and salt. When water is boiled, add pasta.
Note: Start pasta first since the shrimp will be done before the pasta. Also, do not rinse pasta when done.
Cook Shrimp till almost pink. Add splash of wine, squeeze 1/2 lemon to pan. Stir and cook till just about done. Turn off heat and continue stirring. Chop up parsely and add to pan.
Add pasta to Shrimp mixture and stir in.
Plate it up and enjoy. You can toast up a couple of pieces of Italian bread to soak up the sauce. If you do that, I would suggest you butter up a couple of pieces of bread, add butter and garlic to it and toast it till crispy.
Another really good Chinese recipe for you...
Scrunchy Sweet and Sour Chicken - serves 4
Preparation - 20 minutes, Cooking time - 15 minutes
2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!
Thanks....I love scampi and will try this tomorrow...
Corny Corn Bread
1 can Drained Corn
1 canned Creamed Corn
1 cup Sour Cream
2 Beaten Eggs
1 pkg Jiffy Corn Muffin mix
1 stick Butter (melted)
(Mix all together and pour into casserole dish)
Bake 45 minutes in 350’ Oven
BABOOTIE - an easy-to-make South African delight...
2 pounds ground beef
2 onions, grated or chopped
2 cloves garlic, chopped
1 16-ounce can stewed tomatoes, chopped in small pieces
1½ tablespoons sugar
2 tablespoons curry powder
1 tablespoon garam marsala (optional but recommended)
2 tablespoons vinegar
1 to 2 teaspoons salt
2 firm bananas, sliced
2 apples, peeled, cored and diced
½ cup raisins
Tomato paste as needed to thicken
Brown the beef, onions and garlic in a large skillet. Drain off excess fat. Add all other ingredients. Simmer, stirring frequently, for 30 minutes. Serve over rice (serves 4 to 6 people).
Excellent when served with butternut squash coleslaw:
8 ounces fresh creamy goat cheese, room temperature
3 tablespoons honey
6 tablespoons extra-virgin olive oil
4 teaspoons apple cider vinegar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 large butternut squash
1 cup dried cranberries
1 cup toasted walnuts
4 tablespoons chopped parsley leaves
In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandolin or sharp knife, julienne the peeled cylinder into fine long matchsticks. This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.
It sure can...I like to use boneless/skinless breats cut into large cubes...
Thanks! Of course, now I’ll have to freeze the leg quarters and unfreeze some breasts but this is even better since I have some bell peppers that need eating and a can of pineapple. Or maybe just use the thighs.
See post #8
The butternut squash coleslaw sounds neat!
I never thought you could eat butternut squash raw - but why not!
This is probably a bad idea, and illegal under the new Food Safety Act, but please add me to your list.
LOL - You’ve been added - and Reported Comrade :)
|Ham and Asparagus Bake
|2 cups cooked ham, chopped into 1/2-inch pieces
1/2 cup green onion, chopped
2 cups fresh asparagus, cut into 1/2 to 1 inch pieces
2 tablespoons butter
8 eggs (egg beaters)*
2 cups skim milk
1/2 cup flour
1/4 cup parmesan cheese, grated
|1/2 teaspoon salt (optional)
1/2 teaspoon dried thyme**
1/2 teaspoon cracked rosemary
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon ground black pepper
1/2-1 cup cheddar cheese, shredded
|Preheat oven to 425°F Lightly grease a 9x13-inch baking pan. Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently. If you like, add the ham to saute for the last 2 minutes. When the vegetables are tender, add them to the baking pan along with the ham. In a large bowl, beat
together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper. Beat until smooth and pour over the ham mixture.
Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted. Let set a few minutes before cutting and serving.
* I used the Southwestern egg beaters. One carton equals 7 eggs, so I added 1 egg, or add additional 1/4 cup of egg beaters.
** I used the smallest pinch of basil, 1/2 tsp of granulated garlic and 1 T of Mrs. Dash original. I didnt use the salt.
This recipe can be varied according to personal tastes. I usually use some frozen zucchini (thawed for a minute in the microwave, then quarter the slices with cooking scissors) on the bottom of the dish, then add diced ham, sometimes I use a spicy chicken sausage. This last time, I tried eliminating the flour to reduce the carbs. It was ok, but seemed a bit moist. Maybe I'll try it with half the flour next time.
I really appreciate having the calorie count, and the fat/protein etc breakdown.
Recently served this coleslaw to a crowd at a dinner party. It was the one recipe everyone asked me to send them.
White Chip Orange Divine Cookies
2 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups (12 oz.) white chocolate chips
1/2 cup granulated white sugar
1/2 cup brown sugar
1 Tablespoon minced orange zest
Additional white chocolate chips, melted with 3/4 teaspoon orange extract for dipping cookies, if desired
Preheat oven to 350 degrees F. Combine flour, soda & salt in small bowl & set aside. Cream butter with sugar. Add egg & orange zest. Gradually beat in flour mixture. Stir in white chocolate chips. Drop dough by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes at 350 degrees F. Remove to wire racks to cool completely.If desired, dip one edge of each cooled cookie into additional melted white chocolate chips if desired.
Being a bit on the prep side, I’ve been searching for recipes featuring beans, particularly garbanzos. This one has proven to be excellent! The combination of spices, and ease of preparation has made it a staple during the long winters here in Utah. Warning: Should be shared with those you love and love you!
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Prep Time: 10 min
Inactive Prep Time: 0 hr min
Cook Time: 1 hr 0 min
Serves: 6 servings
* 1/4 cup extra-virgin olive oil, plus more for garnish
* 1 large onion, medium diced
* 6 to 8 cloves garlic, pressed
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper
* 1 heaping teaspoon sweet paprika
* 1 (14.5-ounce) can chopped tomatoes
* 3 (15-ounce) cans chickpeas, drained and rinsed well
* 1 quart vegetable broth or reduced-sodium chicken broth
* 1 teaspoon sugar
* Kosher salt
* Freshly ground black pepper
* 1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Now that the holidays are over and there don’t seem to be quite as many recipes shared, I thought I would ask if anyone on the list has any good recipes for various kinds of beans, split peas, lentils, etc. that are cooked from scratch (dry beans instead of canned beans)that they would be willing to share?
With food prices on the rise many are going to need to be cooking more things from scratch since it is much more economical and most recipes today use canned beans. While most of these can be adapted for using dry beans, many younger cooks have no idea how to cook dry beans, so it might be helpful as well as fun.
Many more varieties are available now too, so it might be fun to buy some different varieties of legumes for our families to try as well. I will pull out some of my favorites and post a favorite or two of mine later this week.
Thanks for this thread. I get lots of ideas from it. Here’s a recipe that I improved last week that turned out great.
2 lb chicken thigh
2-3 cups of salted water(or enough to cover the pieces)
Put chicken thighs into a small pot. Put the salted water into the pot with chicken. Bring it to a boil, then set the heat to low, put a lid on it then let it go for about 5-10 minutes.
After that take the chicken pieces out, let them cool and then take the meat off the bones. Do what you want with the bones, but keep the meat.
4 Roma tomatoes
1-2 shallots, or one small white onion
1 stalk celery
2 cloves of garlic
1 medium green pepper
Chop all of that to about the same size and sautee it on low - medium heat until tender but not browned...Hell you can brown it a little if you want to.
And then add 1/2 teaspoon of Sage, Thyme, Oregano, Basil and 2 teaspoons of Paprika. A bit of lemon or lime juice would be nice in this too, right now.
Combine the chicken and veg mix in a bigger pot with a nice amount of heavy cream, and reduce it until nicely thickened.
After this mix cools add one egg and mix it in very well. And now use it as you might for any other lasagna recipe. The egg is added to help the finished product retain it’s structure when it’s cut and served.
I like to substitute cheddar, or pepperjack cheese because mozzarella doesn’t seem to add any flavor. I’d love to try smoked Gouda in this recipe.
Please add me to your list!
Better Than Olive Garden Alfredo Sauce
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
This is unbelievably easy and good. On Christmas Eve, I mixed this sauce with cooked rigatoni and added some sauteed mushrooms. I poured it in a 9x13 baking dish and baked for a half hour or so. It was the most popular dish on the buffet table.
You’re added to the ping list!
How cool! - a TV star on the weekly cooking thread!!:>)
Here’s my favorite Bean recipe
Fry and crumble 1 LB Bacon (save 3T drippings)
Saute 3 cups chopped Onions @ 5 minutes in the 3T drippings
Add 1/2 cup Ketchup, 1/4 cup Vinegar, 1/2T Dry Mustard, 3/4 cup brown sugar - Simmer for 15 minutes
2 large cans B&M Baked Beans (Bush’s, etc)
1 Can Butter Beans w/juice
1 can Lima Beans - Drained
1 can Kidney Beans - Drained
Bake in large casserole dish/ dutch oven - 1 Hour
(I usually cover for most of the baking)
I was never traumatized by Lima beans as a small child so I don’t ‘hate’ them like many do and the butter beans are large and funky (never had those as a kid either) but with a pound of bacon, the flavorful sauce and the various colorful beans in the dish it is a nice change from regular baked beans - just got to quell the quivering masses that shriek at those Limas....but then again, that’s OK - more beans for Me!
At potlucks over half won’t touch it but the rest come back for thirds.
For some reason (the ever-bean present ‘gas’) is not an issue with the calico beans - I think it’s the vinegar....
You might like this one:
|Aromatic Chicken & Lentils
|1 tablespoon oil
2 cups leeks -- chopped
2 cups raw sweet potatoes -- cubed
2 tomatoes -- peeled & chopped
1 tablespoon herbs de provence *
1/2 cup dry white wine
|2 tablespoons tomato paste
2 teaspoons cinnamon
1 1/2 cups lentils
3 cups chicken broth
1 chicken -- skinned & cut up
Preheat oven to 400. In a large heavy oven proof casserole, heat the oil. Sauté the leeks, carrots, tomatoes and herbs de provence for 5 minutes. Stir in wine, tomato paste, cinnamon, lentils, and broth. Bury the chicken pieces in this mixture. Cover and bake 1 1/2 hours or until the chicken is cooked and the lentils are tender.
Yield: 4 servings.
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
II. Herbs de Provence
1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage
Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat.
III. Herbes de Provence
2 tsp thyme
1 tsp basil
1 tsp marjoram
1 tsp French tarragon
1 tsp rosemary
2 tsp summer savory
1 tsp fennel seeds
1 tsp lavender flowers
Place all ingredients in large bowl and crush with your fingers, (or place in spice grinder for powder).
***Note: Use dried herbs for Herbes de Provence***
1 large round steak cut up into thin, bite sized pieces
1/4 cup flour with some salt & pepper sprinkled in
1 stick of butter
1 cup sliced mushrooms
1 onion, roughly chopped
3-4 cloves of garlic, minced
2 cans of beef bullion (double strength)
1 cup sour cream
Melt butter in large skillet. Coat steak strips in flour, salt & pepper mixture. Brown steak in skillet (stir well after browning to loosen up the drippings). Add mushrooms, garlic & onion and simmer about 5-10 minutes, stirring well. Stir in cans of beef broth. Cover and simmer on low for about an hour, stirring occasionally to prevent sticking. Just before serving, stir in sour cream and hear for about 10-15 minutes. Serve over buttered noodles.
A good side with this is french cut green beans with slivered almonds. Get some good crusty french bread and a nice cabernet. Serves 4.
Hanburger Lentil Soup - My Moms Great Recipe
1 lb. lean ground beef
2 Cans diced tomatoes
2 cans tomato sauce
2 c. hot water
1 c. dry lentils
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
3 c. shredded cabbage
1 c. chopped green bell pepper
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
Brown ground beef and onion. Transfer to crock pot and add all remaining ingredients. Cook on low 10 hrs. Remove bay leaf before serving.
I’m in a Baker’s Dozen group that meets once a month. This month we’re all supposed to make kolaches. I had to look it up on the web - it’s a Czech sweet dough with a filling. If anyone reading has experience with these, maybe you can post your favorite filling. It will be fun to try something new.
Current jelly and cream cheese
Apricot jelly with chopped walnuts
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