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Weekly Cooking Thread - January 22, 2011
FreeRepublicCooks | January 22, 2011 | libertarian27

Posted on 01/22/2011 7:20:46 AM PST by libertarian27

Welcome to the 7th 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.


TOPICS: Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
Navigation: use the links below to view more comments.
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I read an article recently that stated the average consumer has around 10 meals in their rotation that they serve at home. We can beat that! FReepers definitely aren't average!

Let's Get Cooking!

1 posted on 01/22/2011 7:20:53 AM PST by libertarian27
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To: libertarian27

I need help with home made Mongolian beef anyone know a good recipe ?


2 posted on 01/22/2011 7:23:52 AM PST by al baby (Hi Mom!!! <sarc>)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Cooking Thread Ping List

Recap Recipes from the Jan 15th thread:

Dessert* 36 White Chip Orange Divine Cookies
Meal* 6 Lemon Sauce’: Northern Italian
Meal* 9 GENERAL TSO’S CHICKEN PENG TENG
Meal* 11 Wheat Free and Gluten Free Pizza Crust
Meal* 20 Scampi Time
Meal* 21 Scrunchy Sweet and Sour Chicken
Meal* 24 BABOOTIE - South African delight...
Meal* 31 Ham and Asparagus Bake
Meal* 39 Chicken Lasagna
Meal* 41 Better Than Olive Garden Alfredo Sauce
Meal* 44 Aromatic Chicken & Lentils
Meal* 44 Herbs de Provence
Meal* 45 Beef Stroganoff
Meal* 63 Homemade Ravioli
Side* 23 Corny Corn Bread
Side* 24 butternut squash coleslaw:
Side* 43 Calico Baked Beans
Side* 51 Red Beans and Rice
Side* 52 Preserved Lemons
Side* 65 CHICKEN CRACKLINGS
Soup* 15 Shrimp Chowder
Soup* 37 Moroccan Spiced Chickpea Soup
Soup* 47 Hamburger Lentil Soup - My Moms Great Recipe
Soup* 57 Beef Stew

http://www.freerepublic.com/focus/chat/2657401/posts?page=66#66

(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)


3 posted on 01/22/2011 7:24:19 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Thanks for all your work.


4 posted on 01/22/2011 7:28:30 AM PST by lysie (The heart of the wise inclines to the right, but the heart of the fool to the left- Ecclesiastes10:2)
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To: libertarian27

I love to cook and get new ideas. I also love to share things I have learned, so please add me to your list. Thanks!!!!!


5 posted on 01/22/2011 7:34:28 AM PST by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: leaning conservative

You’re added!


6 posted on 01/22/2011 7:37:31 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: lysie

I’m going to try some of these.
They sound great!


7 posted on 01/22/2011 7:37:38 AM PST by devistate one four ( jihad is a 2 way street! Kimber CDP II .45 OORAH! TET68)
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To: libertarian27
MY DO-AHEAD BAKED APPLES / Yogurt Sauce / these are deelish

METHOD Peel center strip / partly core, Stayman Winesap apples. Bake in pan w/ bit water added. Fridge overnight.

NEXT DAY Add cranberry juice, lemon juice, dash cinnamon to apple juices. Bake real soft.

SERVE w/ Yogurt Sauce.

SAUCE Mix vanilla yogurt, pan juices, soft-baked apple chunks (or chunky applesauce).

8 posted on 01/22/2011 7:39:10 AM PST by Liz (There's a new definition of bipartisanship in Washington -- it's called "former member.")
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To: al baby

I’ve never cooked Mongolian Beef at home but when I’m looking for a recipe I always check the allrecipes site and see what’s over there - I especially like to read the comments under recipes to check out ideas for adjustments, techniques and additions to recipes.

If no one here has a recipe - give this site a shot:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=mongolian%20beef


9 posted on 01/22/2011 7:47:31 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

For a quick and easy dessert, I fix my Lazy Day Apple Cake.
One unbaked yellow cake mix prepared according to directions.
3-4 apples(any cooking variety will do, but I usually use McIntosh), peeled cored and thinly sliced. Rings or wedges work, but I find the rings are easier to handle.
cinnamon
allspice
brown sugar
Layer the apples “shingle style” so that each slice covers about half of the previous slice. Sprinkle with cinnamon and allspice to taste and cover with a thin layer of brown sugar. Bake according to mix directions, but you may need to add 5-10 minutes to the baking time.
The lazy day part comes in once you have baked it. You don’t need to frost it and can serve it warm or cold with or without vanilla ice cream.


10 posted on 01/22/2011 8:14:48 AM PST by magslinger (Samuel Colt, feminist. Making women equal to men for over 150 years.)
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To: al baby
P F Chang's Mongolian Beef I usually add a little chili oil (depending on heat tolerance) 2 teaspoons vegetable oil 2 teaspoons sesame oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 lb flank steak 1/4 cup cornstarch 2 large green onions 1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. 2. Don't get the oil too hot. 3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 5. Remove it from the heat. 6. Slice the flank steak against the grain into 1/4" thick bite-size slices. 7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. 9. Let the beef sit for about 10 minutes so that the cornstarch sticks. 10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 11. Heat the oil over medium heat until it's nice and hot, but not smoking. 12. Add the beef to the oil and saut for just two minutes, or until the beef � just begins to darken on the edges. 13. You don't need a thorough cooking here since the beef is going to go back on the heat later. 14. Stir the meat around a little so that it cooks evenly. 15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. 16. Put the pan back over the heat, dump the meat back into it and simmer for one minute. 17. Add the sauce, cook for one minute while stirring, then add all the green onions. 18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. 19. Leave the excess sauce behind in the pan.
11 posted on 01/22/2011 8:21:32 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Discovered this in Cooking Light a few years ago. We usually wait until Costco has pork loin on sale and use it in place of the center cut pork chops. We usually get the loin for around $1.69 per pound.

Pork Chops with Lemon Caper Sauce

Serve with orzo and green beans.

Yield: 4 servings (serving size: 1 chop and 1 tablespoon sauce)

Ingredients
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons Italian-seasoned breadcrumbs
3 tablespoons preshredded fresh Parmesan cheese
1/4 teaspoon black pepper
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
Cooking spray
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon dry white wine
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons capers, rinsed and drained
Preparation
1. Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.

Nutritional Information
Calories:256 (35% from fat)
Fat:10.1g (sat 3.3g,mono 4.9g,poly 0.8g)
Protein:28.2g
Carbohydrate:11.5g
Fiber:0.7g
Cholesterol:68mg
Iron:1.5mg
Sodium:419mg
Calcium:82mg


12 posted on 01/22/2011 8:29:12 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Sweet & Savory Slow Cooker Pulled Pork

1- @5lb bone-in pork shoulder roast
1 can root beer
Pork shoulder and root beer. Seal in large plastic bag to marinate 6hrs to overnight in refrigerator.

Next day - Mix together
2 1/2t brown sugar
2t kosher salt (or less if using table salt)
1/2t black pepper
1 1/2t paprika
1/2t dry mustard
1/2t onion powder
1/4t garlic salt
1/4t celery salt
1/4t cinnamon
1/4t ginger
1/4t nutmeg

Remove Meat from marinade - shaking off excess. Rub above spice mixture over meat- wrap in plastic and refrigerate for 30min -to- 2 hrs.

Mix together:
1/3c balsamic vinegar, 1 1/2c root beer,(I used the whole can) 1 1/2 ounces whiskey(used a full nip bottle), 1/4c brown sugar. Mix until sugar dissolves.

Heat olive oil in pan over med-high to sear pork shoulder on all sides until meat browns(@3min each side)
Place pork shoulder into slow cooker - pour vinegar/root beer mixture into cooker - set to high for 6-8 hours.

Shred with forks(discard bones) return to slow cooker with @1cup cooking liquid (save the rest to use if needed).Mix in barbecue sauce @1 cup and keep on low heat in cooker to serve.

(Found this recipe on the allrecipe site and it’s great - a definite [plan ahead] recipe for the Superbowl, etc. the root beer marinade is a great touch and no one will figure it out until you tell them:))


13 posted on 01/22/2011 8:37:39 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

YUM! I gotta try your pulled pork....


14 posted on 01/22/2011 8:40:08 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

A weekly cooking thread? Now we’re talking! Please add me to your ping list - thanks.


15 posted on 01/22/2011 8:50:52 AM PST by dainbramaged (If you want a friend, get a pit bull.)
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To: illiac

Nothing says you’re a cook looking for punishment besides a 15+ ingredient recipe:).I try to steer away from ‘open the can’ recipes even though I have cans of cream of mushroom soup in the pantry...shh, don’t tell anyone.

It’s a great recipe for parties/outings - it makes a bunch, but when fresh pork shoulder is on sale of 99c/lb - it’s a no brainer-economical fun food.

Your lemon/caper Pork Chops sound wonderful, I have got to buy some capers this afternoon:). I also have been using the whole pork loins for pork chops - at under $2/lb I’ll cut up my own pork chops!(It’s just a big pork chop in need of slicing anyways)


16 posted on 01/22/2011 8:53:31 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: dainbramaged

Your added.
Love your nickname!


17 posted on 01/22/2011 8:55:19 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I was wondering if anyone had a good recipe for vegetable lasagna sort of like the Stouffer’s version but homemade. I have tried to find one online but they usually use a red sauce and I would like one with a white sauce. Any help or advice is truly appreciated. Mom


18 posted on 01/22/2011 8:57:01 AM PST by momtothree
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To: momtothree

This is my favorite lasagna - hands down!

Spinach Mushroom lasagna w/ white cream sauce
Posted on the Jan 1, 2011 cooking thread
http://www.freerepublic.com/focus/chat/2650187/posts?page=45#45


19 posted on 01/22/2011 9:01:20 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

We cut our own chops as well. We also have many cans of cream of mushroom soup for use in several cooking experiments.


20 posted on 01/22/2011 9:05:58 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Thank you so much. How good does it sound?!! It is one of those recipes that makes your mouth water by just reading it. I would double it since my family is a good “eater” of lasagna and I think leftovers taste better the second day. Mom


21 posted on 01/22/2011 9:06:28 AM PST by momtothree
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To: momtothree

You might want to go heavy on the cream too - I always end up running out of sauce for the top layer.(oh, and a couple of scrapes of nutmeg in the cream sauce:)

I just checked some Stouffer lasagna recipes on the net - looks like they use different vegetables - can’t see why you can’t just add different veggies to that recipe - but hope you try it straight the first time!


22 posted on 01/22/2011 9:19:50 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: momtothree

“I was wondering if anyone had a good recipe for vegetable lasagna sort of like the Stouffer’s version but homemade.”

I’m a Stouffer currently enjoying a Stouffer’s frozen Turkey Tetrazini. Even I can’t replicate some of my families dishes, especial macaroni and cheese. If you find a good recipe, let me know. I prefer to cook from scratch.


23 posted on 01/22/2011 9:33:36 AM PST by pops88
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To: libertarian27

Have any of you cooked Pernil (Puerto Rican roast pork)? I’m making one this weekend. I haven’t decided exactly which recipe to use but I’m considering these 2.

http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565

http://www.elboricua.com/pernil.html


24 posted on 01/22/2011 9:38:40 AM PST by RoseyT (Piney Woods of East Texas)
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To: libertarian27

Could you add me to your ping list? Favorite pastime, eating.....


25 posted on 01/22/2011 9:39:04 AM PST by flaglady47 (When the gov't fears the people, liberty; When the people fear the gov't, tyranny.)
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To: pops88

“I’m a Stouffer currently enjoying a Stouffer’s frozen Turkey Tetrazini....If you find a good recipe, let me know. I prefer to cook from scratch.”
**************
I got one of those too :)
Chicken Tetrazzini (Just replace chicken with turkey)
From the Dec 18th Cooking thread

http://www.freerepublic.com/focus/f-chat/2644498/posts?page=22#22


26 posted on 01/22/2011 9:44:23 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Thank you.


27 posted on 01/22/2011 9:49:54 AM PST by pops88
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To: RoseyT

Here is my sister in laws’ recipe....

Pernil de Horneado Puertoricano
Prep time: 20 minutes

Cook time: 3-6 hours

Difficulty: Easy

Read on
Torta Ahogada
Easy Crock Pot Pork Roast
Food Ideas for a World Cup Themed Party
Ingredients
•10 - 15 pound pork shoulder (preferrably bone in and skin on)
•5-10 cloves of garlic (although some versions have quite a bit more garlic)
•2 large onions, quartered
•2 Tablespoons fresh oregano (or half the amount of dried oregano)
•1 Tablespoon of your favorite chili powder (ancho powder works well, or even your favorite hot sauce)
•1 half cup wine or cider vinegar
•1 Tablespoon of sugar
•Oil as needed
•Salt to taste
•Pepper to taste
•Optional: Some recipes call for a Tablespoon of Worcestershire sauce as well.
Process
1.In a blender combine all of the ingredients except for the pork and the oil. Whiz until well smooth.
2.Slowly add oil to thicken the mixture. About 2 Tablespoons should do the trick, but use your judgement. You want to make a mixture you can spread all over the pork.
3.Place the pork shoulder into a deep baking dish. Score the skin with a knife in a criss cross fashion.
4.Pour the spice mixture all over the top and rub into the pork. Make sure you get the mixture underneith and into the scores you made in the skin.
5.Place the roast into a preheated 350 degree oven for at least 3 hours. If you have time, you can even turn the heat down to 275 and cook the roast for even longer. It really is difficult to overcook a pork shoulder.
Serve the pernil with slices of lime, diced cilantro, and diced onion.


28 posted on 01/22/2011 9:53:47 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: magslinger

How do you use the yellow cake mix in this recipe?


29 posted on 01/22/2011 10:02:45 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: illiac; libertarian27

Sounds fantastic. I’m prepping now and will let the roast rest overnight with all the good stuff on it. The aroma of it cooking tomorrow should drive us all mad while we’re watching NFL playoffs. :D

@libertarian27 Add me to the cooking ping list, please!


30 posted on 01/22/2011 10:14:10 AM PST by RoseyT (Piney Woods of East Texas)
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To: illiac

Your marinade sounds good, have you tried it on a beef roast?


31 posted on 01/22/2011 10:24:15 AM PST by Ditter
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To: RoseyT

You’re added to the ping list!


32 posted on 01/22/2011 10:24:59 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: RoseyT

My Latin American Friends taught me to use Lechonera sauce to marinade my pork (similar to Mollo Criollo sauce which can be substituted for it if you can’t find the Lechonera sauce). Marinade the pork roast in a plastic bag or pan overnight or up to two days, turning it every so often to insure the entire roast is well marinated. Then line a baking dish with foil making sure you will have enough foil to totally enclose the roast leaving room for air above the roast so it can steam as it cooks. Put the pork roast and the marinade in the pan and fold the foil over the top to seal it closed. Slow roast in a 300 degree oven until done. This produces pork roast that falls apart. I have also cooked smaller pork roasts in my crock pot using this same marinade method. Either way it comes out moist and delicious.


33 posted on 01/22/2011 10:27:31 AM PST by Flamenco Lady
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To: Ditter

Tried it on a beef brisket....slow cooked in crock pot for 8 hours....pretty good....


34 posted on 01/22/2011 10:30:35 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Please add me to the ping list! Thanks!


35 posted on 01/22/2011 10:37:10 AM PST by stylecouncilor (What Would Jim Thompson Do?)
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To: stylecouncilor

You’re Added to the Ping list!


36 posted on 01/22/2011 11:28:02 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: al baby

Taste of Home is a good site to check.


37 posted on 01/22/2011 12:33:10 PM PST by Netizen
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To: Red_Devil 232

Layer the apple slices on the prepared cake batter and the spices and brown sugar over them.
Sorry I wasn’t clear on that, it was late by my personal clock.


38 posted on 01/22/2011 1:43:36 PM PST by magslinger (Samuel Colt, feminist. Making women equal to men for over 150 years.)
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To: libertarian27

I’ve tried to find a german chocolate cake recipe from scratch. We don’t use boxed mixes anymore due to the trans fats. The only boxed mix I wound without the partially hydrogenated oils is white angel food cake. :( Same thing with pre made frostings. :(

The online german choc cake recipes call for shortening... trans fats... grrr even the supposed trans fat free shortening really does have trans fats, they just hide it with the numbers game.

Does anyone know if you can just use some vegetable oil in place of the shortening/trans fats and how it might affect texture or taste? With trans fats being the main culprit in blocked arteries we just prefer to avoid them whenever we can especially since they hide them in so many things, even sugar free pudding for crying out loud. :(


39 posted on 01/22/2011 1:54:30 PM PST by Netizen
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To: libertarian27

I got one of those loins this weekend. I sliced it into loin chops, some thin loin chops for schnitzel, a nice pork roast and about a pound and a half of small cubes for pork tacos. (Yum!)


40 posted on 01/22/2011 1:58:46 PM PST by magslinger (Samuel Colt, feminist. Making women equal to men for over 150 years.)
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To: Netizen

How about butter?

This one looks good - haven’t tried it so can’t vouch for it.
(check out the comment section for tips/tricks)

German Chocolate Cake III
http://allrecipes.com/Recipe/German-Chocolate-Cake-III/Detail.aspx

(Darn - now I want cake:)


41 posted on 01/22/2011 2:02:59 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
I just checked some Stouffer lasagna recipes on the net - looks like they use different vegetables - can’t see why you can’t just add different veggies to that recipe - but hope you try it straight the first time!

I went and snagged that one, I had looked for it before but missed it. Our son doesn't care for tomato based things so I thought the white sauce would be good to try. Now the problem is the veggies, but I suppose I could just use chicken. He doesn't like many veggies, baby corn, water chestnuts, snap peas... got an asian version? lol (kidding)

Now, I was wondering do you think that sauce would work as a good substitute for alfredo?

42 posted on 01/22/2011 2:03:29 PM PST by Netizen
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To: Netizen
Now, I was wondering do you think that sauce would work as a good substitute for alfredo?

That lasagna sauce isn't really a cheese based one (alfredo-y)- so I don't know...I bet the Chicken Tetrazzini sauce would be a decent substitute....ahh - brainstorm.....work the Chicken Tetrazzini recipe into a lasagna too! (I bet that would be wicked!))

43 posted on 01/22/2011 2:09:15 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I think I looked at that one, which reminds me of another question. I usually use egg beaters for eggs, so when a recipe is calling for yolks, how might that affect the outcome if I use eggbeaters and would I just use 1/2 the amount?


44 posted on 01/22/2011 2:09:52 PM PST by Netizen
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To: libertarian27

I did snag the Tetrazini recipe for future use, and just looked at it again, and that might work.

Someone had posted the better than Olive Garden one, but a lot of the time alfredo sauces have to be stirred constantly for a long time and I can’t stand at the stove that long, that’s why I was looking for alternatives.

I was planning to cook up pork loins today too, must be that kind of day/week! lol


45 posted on 01/22/2011 2:20:11 PM PST by Netizen
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To: libertarian27
Here's one we tried last week and really liked.


Beefy Spanish Rice 

1 cup uncooked brown rice
1 pound ground beef
1 medium onion, chopped
1 (28 ounce) can stewed tomatoes
1 teaspoon celery powder
1 teaspoon salt (optional)
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded Cheddar cheese

Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. Transfer to a greased 2-qt. baking dish. Cover and bake at 350°: for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.




I used 1 15 oz can of stewed tomatoes with chilies and spices and a can of rotel. I didn't realize when I started that I needed a bigger can of tomatoes so had to ad lib, worked fine. the only thing I would do different next time is instead of putting the cheese on top and returning to the oven, I would just remove from the oven add stir in the cheese, replace cover and let sit a few minutes to allow the cheese to melt.

46 posted on 01/22/2011 2:52:38 PM PST by Netizen
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To: Netizen

I can’t stand very long either, but I have used a recipe that is very similar to the “Better than Olive Garden recipe” and have been able to manage it just fine. Cream based sauces seem to thicken faster for me than milk based ones so I like to use them. When I am making something that requires me to stir for a long time, I either enlist another family member to help stir for a while, or I use a bar stool height chair to sit on, so I can stir it myself without having to stand too long.


47 posted on 01/22/2011 3:05:19 PM PST by Flamenco Lady
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To: Flamenco Lady

That’s true about the cream based sauces. I’ll have to give it a try. I want to try one of these so bad, but am lacking one ingredient or another! lol No ricotta :( 3 cups of parmesan, that’s a lot! Sigh, guess I’ll get after that pork loin. :) Trying a new recipe.


48 posted on 01/22/2011 3:13:24 PM PST by Netizen
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To: illiac

Thank you that is the one i wish to try to mimic I know that was alot of work i will print it out and give it a try again thank you


49 posted on 01/22/2011 3:57:49 PM PST by al baby (Hi Mom!!! <sarc>)
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To: libertarian27

Thank you


50 posted on 01/22/2011 3:58:15 PM PST by al baby (Hi Mom!!! <sarc>)
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