Skip to comments.Weekly Cooking Thread - February 12, 2011
Posted on 02/12/2011 5:29:09 AM PST by libertarian27
Welcome to the 10th 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.
February 15 - International Gumdrop Day* February 16 - National Almond Day* February 17 - National Cafe Au Lait Day* February 18 - National Crab Stuffed Flounder Day* February 19 - National Chocolate Mint Day
(Food producers and manufacturers will most often direct their marketing and advertising to these 'holidays'. Supermarkets will have more 'canned food' sales, put their pies on feature price, etc. Something to look out for when making shopping/meal prep lists)
Weekly Cooking Thread Ping
Last week’s recipe recap:
Appetizer* 7 Queso Puerco Dip
Appetizer* 8 SUPER BOWL POPCORN
Appetizer* 9 Spiced Vinaigrette Chicken Salad Cups
Appetizer* 11 Snappy Cocktail Meatballs
Dessert* 12 Pretzel M&M Kisses
Meal* 10 Shrimp Scampi
Meal* 14 Julia Childs A Fast Sauté of Beef for Two
Meal* 16 CARRABBAS CHICKEN MARSALA
Soup* 15 Split Pea Soup with Ham
(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)
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Looking for a ‘tried and true’ recipe and method for Yorkshire Pudding. If any one has made this before I would appreciate any tips.
I’m helping with a Prime Rib dinner tonight for 100 people and thought it would be neat to try this out.
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Go Forth and Cook :>)
You’re going to love your pressure cooker. I used to use mine all the time - haven’t much lately, though. You can cook anything in it, it cooks most standards, just in about half the time, and you don’t have to watch it like you do when it’s on top of the stove. You can brown the meat and onions right in it, then add the water, pressure cook it a little while, then add the other ingredients, pressure cook it and it’s all done in about 35-45 min.(start to finish). I’ll try to find my old cookbook that came with it and post some recipes.
Please add me to your ping list. Thanks in advance!
Strip meat and flour.
Pan fry in drawn butter.
Serve with asparagus and potato, baked or mushed.
Fresh salmon section, 1” or thicker.
Poach with lemon, bay leaf and dill.
Serve with saute green peas and mashed potato.
(This was George Washingtons favorite dish, and is traditionally served on what is now presidents day.)
I could go on, but have to go to work and make a few dozen large cheese pizzas for a girls swimming team who will be in at noon.
The best foods are simple foods. I microwave sushi and toss out the yucky stuff.
Betty Crocker. com website has the recipe for yorkshire pudding that
I have used for years and it is very good and easy. Don”t know about
making enough for 100 though.
Google ‘pressure cooker recipes’ and you will probably find
a lot of help. That’s how I find everything.
I am asking for "tried and true" recipes from members here if they would like to share. I understand google, thanks anyways.
Try this, it worked rather well for novice & nervous me. You may use a shallow baking dish or LARGE muffin tin. Muffin tin worked well for using all the batter in one go and also made for a nice presentation.
No clue how this recipe multiplies but I reckon I’d save my inaugural run at YP for Prime Rib leftovers.
1/2 pint whole milk or half n half
4 ounces all-purpose flour
Preheat oven to 450 degrees F.
Mix the batter ingredients together. Allow mixture to rest for 10 minutes
Preheat a Yorkshire pudding tray or large muffin tin with 1/2-inch of oil in each section.
After the 10 minutes divide the batter into the tray.
Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.
Yield: 8-10 servings
Creamy Horseradish Sauce
About ¼ to ½ cup of prepared horseradish (to taste) mixed with two cups of sour cream.
Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired.
In honor of National Pie Month, I will share the family recipe for Butter Milk Pie.
3 3/4 cups sugar
1/2 cup flour
2 sticks melted butter
1 cup butter milk
1 tap. vanilla
Sift sugar & flour together. Add other ingredients. (Do not use mixer) Bake on bottom rack of oven @ 350° for one hour.
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Have fun with the recipes!
Wow that Pie sounds decadently wonderful!
Butter Pie with Milk!...I’m going to HAVE to make that in a few pounds...lol
Thanks for the Yorkshire hints and recipes.
I’m going to play with Yorkshire Pudding tonight (all those juices and no where to go- well, besides Au Jus:)- if it comes out good I’ll take a few people aside and say “Hey, try this” lol.
I’m going to bring some muffin tins and batter with me tonight.
Zesty Swiss Chard Wraps
9 - 10 Swiss chard leaves, each 9 or 10-inches long or longer
1 Cup Water
2 Tablespoons Olive oil
1 Tomato, halved and sliced
1/2 Cup Pepper jack cheese, grated
2 Tablespoons onion flakes
Salt and pepper to taste
Heat oven to 400F.
With a small knife, remove the tough central stems.
Bring water to a boil.
Place chard on a steamer basket, cover and steam for 2 minutes.
Remove chard with tongs.
Spread leaves on a baking sheet and lightly brush with oil.
Place 2 tomato slices on one end of a leaf and top with 1 tablespoon of cheese and some onion flakes.
Sprinkle with salt and pepper.
Roll up the leaves around the ingredients and arrange on a baking sheet.
Place in oven for 10 minutes.
Remove from oven and top with cheese and diced tomatoes. Serve.
We saw this recipe on TV and I don’t know what made my wife decide she wanted to try it. I’m more a fried, crunchy food type guy who’s not too big on greens. But this recipe blew us away and we haven’t been able to stop talking about it.
My wife says a recipe is like a chain: Only as good as the weakest link. So use the best, freshest ingredients you can. Although this recipe calls for onion flakes, we’ve only made it with diced green onions, scallions, that is, and think it’s great. Also, we can’t get fresh Swiss chard here for some reason and so use “green” chard and that, too, is delicious in this recipe.
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¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Temp: 450º F Time: 10 - 15 min. Some use a glass pie plate so if you also do, turn the heat down to 425°F. I use the muffin pan to get tasty single servings.
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!
Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don’t bother with this letting stand 30 minutes step.)
Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8”x8” pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.
The trick is the hot fat and the hot oven. Don’t keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use “Yorkies” with chicken.
In England, as a kid due to food shortage, we were given the choice of having our slice of ‘Yorkie’ on our dinner plate or served as our ‘sweet’ with jam on it. Of course we always choose our Yorkie as a ‘sweet’ else we didn’t get any dessert!
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