Skip to comments.Weekly Cooking Thread ~ February 26, 2011
Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two 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 26 - National Pistachio Day
February 27 - National Kahlua Day
February 28 - National Chocolate Souffle Day
March 1 - National Peanut Butter Lover's Day
March 2 - National Banana Cream Pie Day
March 3 - National Mulled Wine Day
March 4 - National Pound Cake Day
Weekly Cooking Thread Ping List
Recap of Last week’s Recipes:
Dessert* 24 Poormans Toffee
Dessert* 27 Cinnamon Graham-Apple Crisp
Dessert* 40 Pioneer Womans Cinnamon Rolls
Dessert* 49 Trillians Crack
Ingredient* 30 SUBSTITUTE:PHILLY CREAM CHEESE, OTHERS
Meal* 25 Adobo Chicken with ginger
Meal* 28 Almond Butter Chicken with Orange Sauce
Meal* 29 BBQ Pork Tenderloin with Apricot-Ginger Sauce
Meal* 43 Adobo Chicken
Meal* 59 Sauerbraten
Meal* 61 Best Basic Meat Loaf
Side* 23 Sweet Cole Slaw
Side* 37 Butternut Squash and Scallion Risotto
Side* 37 Parmesan Swiss Chard
Side* 53 Pasta and Kidney Bean Salad
Side* 60 Red Cabbage and Apples
(To be added/deleted from this Ping list - please FReep Mail me or request in the comment section)
OREO TRUFFLES / simple, but tasty.
So very rich, make them small w/ small cookie scoop or
melon baller. Dip some in milk chocolate, some in bittersweet.
START Finely grind entire box of Oreos. Mix with softened 8 oz cream cheese.
Form into small balls. Chill before dipping. FINAL Dip balls into fave melted
chocolate. Chill to set.
OMG those were good! LoL
Looks tasty as long as you have your glasses on...no glasses; not so much.
OMG...there’s a ‘National Kahlua Day’???
I just bought a bunch of smoked sausage. We’ve made some Sausage with Beans and Rice (which is tasty) but I’m looking other recipes. Any suggestions?
Cut sausage on the diagonal and brown in a little oil, remove to a plate.
1 diced onion, 3 stalks of diced celery, 1 bell pepper (Holy Trinity)
Saute in the sausage drippings and remove.
Add a little butter and about 1/2 cup of flour and brown over med. heat (careful not to burn rue) Keep is loose by adding more oil or butter.
Add slowly chicken or fish stock and wisk. I use shrimp shells for my fish stock. Add Old Bay seasoning to taste and hot sauce to taste.
Add about half of a package of frozen non-breaded okra,
2 14oz. cans of diced tomato and all of the Holy Trinity and sausage and simmer 20 minutes.
Add 1 lb. of peeled shrimp, 1 lb of diced sturdy fish and 1 package of fresh oysters (optional)
Serve over white rice and enjoy! Don’t forget a basket of crackers and hot sauce on the side.
I made sausage sandwiches the other day with Italian sausage. Poached them until the water dried and then sauteed them with garlic, shallots, tomatoes and peppers. Sliced the sausage in half and put the pepper mix and sausage on a toasted hoagie roll with melted cheese. Simple and fast.
I KNOW! Right?!? - Who Knew?
In honor(I should make this again)
From the 1986 Kahlua Recipe Book
Kahlua Creamy Fudge
1 1/3 cups granulated sugar
1 jar (7oz) marshmallow creme
2/3 cup evap milk
1/4 cup butter
1/4 cup Kahlua
2 cups semi-sweet choc pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp vanilla
Line 8 in baking pan with foil. In 2qt saucepan combine:sugar,marshmallow, milk, butter, Kahlua and salt
Bring to rapid boil, stirring constantly for 5 min.
Remove from heat; add all chocolate, stir until melted.
Add nuts and vanilla
Turn into prepared pan - Refrigerate until firm.
Makes 2 3/4 lbs.
That much? Maybe I shouldn't make this again!
20 years ago - no big thing to gorge on fudge - now? not so much...
I think I’ll go git me some AlkaSeltzer. Those look like they could do you right in.
FYI, the thighs were preseasoned with Mexican spices but you can always rinse them off to remove some of the flavor or use them as is in a Chinese dish as those flavors blend well enough. I passed up the bone-in thighs for limit 2 $1/lb but some people wouldn't realize it wasn't the same savings what with having to pay for the bones.
Over the past few months, I've noticed that my HEB store (only store in town) is always out of some of the weekly ad specials. It used to be a good local chain but something has changed. Yeah, HEB, I'm calling you out. The same store over in the next town is also having that problem so I don't know what's up. It's a not only aggravating that it's not there, but when so many around here live in the country and have to limit grocery runs, it a real pain. This week it was $1 cauliflower.
My great-grandmother’s oatmeal cookie recipe. Do oatmeal and walnuts count as vegetables?
Grandma D’s Prize Oatmeal Cookies
2 c sugar
1 c butter
1 tsp soda (baking powder)
1/8 tsp salt
Add: 1 cup raisins or chocolate chips (or 1/2 and 1/2)
Mix: 2 c oatmeal (or 1 c oatmeal & 1 c walnuts)
2 1/2 c flour
Cream the first group, add the raisins or chips, then mix the oatmeal (and walnuts if substituted) and flour together and add to rest.
Roll into balls, flatten, bake 350 degrees for 10-12 minutes.
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Love zucchini bread but it's pricey this time of year (nearly $2/lb). If you were wise and picked up after-holiday sales on canned sweet potatoes, you can substitute those for pumpkin in pies and breads as the taste is practically identical.
Regarding last week’s notice of Canned Goods Month - nope, never did see any sales. Did anyone?
A friendly heads up on pre-seasoned meats in ‘some’ grocery stores....’some’
Many meat departments, instead of reducing the packages of fresh meats getting close to code (or if they have too much at once hitting a date)- will open and pre-season the meat to cover the ‘getting close to funkiness’ smell. Same with fish departments.
I’ve witnessed it done in the backrooms many times.
Again - in some chains and more rampant in small operations.
A hint to watch out for - if the store randomly has pre-seasoned meats (instead of a dedicated section daily with a nice variety)it’s most likely going on.
The Old settlers beans recipe that I posted has way more sugar in it than I would use.
I had forgotten just how good something that simple could be!
Sausage and Cabbage
1 (12 to 16 oz) pkg. sausage link, sliced
1 small head cabbage, chopped
1 onion, chopped
1 can ro-tel style tomatoes
1 can diced tomatoes
In a large skillet, brown the sliced sausage. Add in the remaining ingredients and cover. Heat on med-high until cabbage has wilted to your taste. Stir occasionally.
Brown thin sliced sausage and serve with breakfast.
Same idea with bologna. Cut a piece of bologna into quarters and brown in a skillet.
Celery is $2.50 here.
I was like what the carp!!?
Roma tomatos $2.99
I am making these tonight and everyone just LOVES them!
Baby back or regular pork ribs
I cut each slab in half, cover each piece generously in cayenne pepper, garlic powder and onion powder. Place them in a foil covered pan and place in the oven at 195 degrees. Cook for 6-7 hrs. No need to check them until done.
Fire up the grill approx. 30 min. Prior to pulling the ribs from the oven.
The baste for the rives is what makes them delicious. In a bowl add cup and a half od honey. Add a quarter cup or more of soy sauce to the honey and mix well. Set aside.
When ribs are done in oven, add moist hickory chips to your fire on the grill. Place ribs on cool side of grill and basted liberally with honey/soy sauce mix. Close lid and let smoke. Turn and baste ribs every 10 min. Smoke on grill about an hour
These will be some of the best and juicy ribs you have ever eaten! Enjoy, I know I will tonight!
It's not just your store, believe me. I think it is everywhere.
If you like Sauerkraut...in my area many people bring Sauerkraut and Egg Noodle dishes to pot luck meals - most add Kielbasa (Smoked Sausage)-Yummy - Lots of different recipes online.
(this is a basic starting point recipe)
Fry Kielbasa chunks and incorporate into dish (for the overnight wait) before baking in casserole to warm the next day- can be served room temperature, which is great for pot lucks.
-Also called Lazy Pierogis-
I found some supposedly “vine ripe” *yeah, right* from mexico last week for 99c lb.
They were awful!! they weren’t properly ripe, they were hollow inside with virtually no caviar.
They had to have been picked green.
one green pepper-2.00
There are few things better in this world than a fried Bologna and cheese sandwich :>)
- OK, maybe a Bacon and Peanut butter sandwich - lol...
Same here, in NM. This weekend we are starting tomatoes and peppers from seed indoors, heck I'm tempted to try and start spinach and lettuce in the window sill.
Now they look like this and people are still having sticker shock at the checkout. *$350?!!!!*
Oh, the pre-pack seasoned are OK, yes. I was talking about those fresh re-packs you sometimes will see.
Oh no! They did that to chocolate milk?!! That’s the only milk I would drink in school....well, unless they had Coffee Milk - love that stuff!
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Ribs! Perfect timing. I was on this thread just to find a recipe for ribs tonight. Off to get them in the oven. Thanks.
Sounds gross, but it works!
Oh boy, I will try your OREO TRUFFLES recipe. Yum!!
Peanut butter and Pickle does sound gross - I bet if you added Bacon it would be better - LOL
My husband - for years - would cringe every time I made peanut butter and bacon on toast (English Muffins-better)for myself.
One day - probably around 10 years into our marriage - I stuck one in his face and said “Just Eat It!” - he asked for seconds!
We OD’ed on those sandwiches for the next 6 months - every Saturday morning he begged “Make PB & Bacon sandwiches - Please!” lol
Serve topped with a squeeze of lime cilantro and diced white onion. Tomatillo salsa verde is also nice
I really hate those little carts, but there is one store that has them and they are a necessity because the aisles are so crammed together. The only things I buy there are in the deli or meat departments — everything else is WAAAAAAAAAAAAY over priced.
I have never tried bacon.
I think it’s the same salty/briney goodness that does the trick.
everyone loves a salted peanut
My store has plenty of room, but they down sized the carts so people wouldnt freak on sticker shock.
Okay, this is a secret that only my FRiends should know...
Find some nice thick Asparagus.
Do the bend-break on one, cut the rest to that length.
Coat in a good olive oil.
Shake Lawry’s Garlic Salt (with parsley) over the medium.
Grill to just before the last crispness creeps out of them.
Serve with Steak....
Best vegetable in the world when grilled!
Personally, I would lose the oil in the marinate and serve this on a bed of lettuce.
Even the manager of my regular supermarket (Food Lion) is freaking on the sticker shock.
I’m going to ask my SIL who lives in Delaware to check prices on a couple of items for me in a Food Lion up there. I’ve lived in Virginia now for almost 8 years and am finally paying the same price on certain items I buy frequently as I was in Delaware before we moved.
I don’t buy a lot of pre-packaged stuff, but I do admit that Noodles and Sauce and Rice-a-Roni have always been staples in my house, and so am very price conscious about those. My 12 yo could live on the stuff and frequently makes it for herself, sometimes more than once a day :)
Asparagus is awesome!
I blanch it in boiling water, then saute in a pan with garlic, add white wine and reduce, then finish the sauce with butter.
I didn’t know Kahlua had a cookbook! :)
The prices are very inconspicuous.
If celery was $1.19 and now its $2.50 that’s over 100% increase in price.
It is happening on everything.
People think an item is reasonable at $1 but if the price was 50c previously, they will be in for a shock when the cashier tallys all the items.