Skip to comments.Weekly Cooking Thread March 5, 2011
Posted on 03/05/2011 6:12:41 AM PST by libertarian27
Welcome to the 13th 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.
March 5 National Cheese Doodle Day
March 6 National Frozen Food Day
March 7 National Crown Roast of Pork Day
March 8 National Peanut Cluster Day
March 9 National Crabmeat Day
March 10 National Blueberry Popover Day
March 11 National Oatmeal-Nut Waffle Day
Weekly Cooking Thread Ping List
Recap of last week’s recipes:
Dessert* 3 OREO TRUFFLES
Dessert* 120 Blackberry cheese tarts
Dessert* 108 Cheese Cake Tarts
Dessert* 82 Cool Mint Oreo Cookie Balls
Dessert* 76 Cream Cheese Coffee Cake
Dessert* 13 Grandma Ds Prize Oatmeal Cookies
Dessert* 10 Kahlua Creamy Fudge
Dessert* 103 Mint Cookie Candies
Dessert* 162 No-Bake Pumpkin Pie
Dessert* 102 Pig Pickin Cake
Dessert* 109 Sophia Lorens Ricotta Condita
Drink* 100 Rum Truffle
Ingredient* 92 Homemade Mozzarella
Ingredient* 119 Homemade Velveeta Cheese
Meal* 25 Baby back - regular pork ribs
Meal* 41 Carnitas
Meal* 4 chili dogs
Meal* 106 Egg Rivvels with Tomatoes
Meal* 46 Goi Tom
Meal* 96 Lasagna
Meal* 27 Lazy Pierogis with Sausage
Meal* 211 Pork Medallions with Mushroom-Dill Sauce
Meal* 9 Sausage & Peppers
Meal* 22 Sausage and Cabbage
Meal* 8 Sausage and Seafood Paella
Meal* 66 Savory Sausage and Rice
Side* 135 Artichoke Shallot Souffle
Side* 45 Grilled Asparagus
Side* 57 Orzo Salad
Side* 48 Sauted Asparagus
Soup* 184 Asparagus Soup
Soup* 126 Italian Wedding Soup
(To be added/deleted from the Ping list just FReep mail me or request on the comment thread)
I always seem to miss contributing to these threads but I wanted to stop by and say, yours is THE most organized continuing thread I have ever seen...anywhere. You put a lot of work into cataloging it! Thank you!
Thanks for all you do!
layer chow mein noodles, white rice, grilled chicken pieces, chicken gravy, cheese (shredded) tomatoes, diced green onions, pineapple tidbits and slivered almonds and enjoy, enjoy, enjoy
Please add me to your ping list.
It’s fun to do this thread - and educational - so many recipes, not enough days in the week:>)
All weekly recipe recaps are on my profile page for reference too (I hope I never forget my password, lol)
You’re added - Happy Cooking!
Simple Wok and Woll Pinapple Chicken
I did this one night as a drunk goof but apparently it caught on in my family when they had it as leftovers. I was just too lazy to toss it so I put it in the fridge.
2 chicken breasts cubed and patted dry (to size of canned pinapple chunks)
1 can pinapple chunks (reserve juice)
1 tsp cornstarch
8 tbls terikayi sauce (split in two) could be more for your taste.
Handful unsalted peanuts or cashews.
Prep: Mix pinapple juice, teriyaki sauce and cornstarch until smooth.
In wok or pan heat sesame oil, add chicken and cook till chicken almost done. Add pinapple and nuts cook another 2-3 minutes.
Add 1/2 teriyaki sauce to pan, stir and cook another 2 minutes. Stir in juice mixture and stir until thickened.
Pour over cooked rice.
That sounds yummy, easy and quick! A definite late-night stir!
I want to go out tonight:
I have chicken, pineapple and teriyaki....
Nuts! I need to buy nuts!
(So making this tonight!)
Hello folks. I finally have something for you, but I have no name for it. I serve it alongside a steak, fried chicken wings, etc., or whatever and eat it like a relish.
1 ½ lbs of red onions sliced very thin.
1 C water
1 C oil (not olive oil)
1 C white vinegar.
1 teaspoon salt (you may or may not want to increase the salt by another tsp when you make your second batch.)
½ teaspoon sugar.
Put onions aside in a separate bowl.
Bring liquids and seasoning to a boil.
Once it boils, add the hot liquid and seasoning to the onions and NOT the other way around.
Stir the mixture until it all cools down.
Refrigerate. It will stay in good condition for several weeks.
Liquid leftover after you finish munching on the first batch can be added to the next batch; therefore there is no need to throw it away.
I found a bag of fingerling potatoes at Walmart, couldn’t believe it!
Tonight I am trying
Alton Brown’s recipe for
Perfect Fingerling Potatoes
1 1/4 pounds kosher or rock salt (yes that is the correct amount of salt!)
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
We got to think up a name ~ ‘Quick Pickled Red Onion Salad’ or ‘Vinegar Red Onions’ - ‘Red Onion Salad’?
1 1/2 C vegetable oil
1 envelope Ranch dressing mix
1(t) red pepper flake (optional, or Tony's Creole)
1 box wheat or multigrain saltine crackers
Mix first three ingredients together. Place crackers in a plastic dish with cover, about 9 x 13, standing crackers on edge. Pour mixture over crackers, place top on dish, and shake, rotate, flip container till all crackers are covered well.
Let sit for a while, a few hours. Strangly, they don't get soggy. Good with dips, or left plain.
This is one of our all time favs...
Asian Flank Steak
1 Flank steak
Rice wine vinegar
Minced fresh ginger
Chinese hot oil
Mix the above ingredients together in a bowl. It should have a sweet and salty taste at the same time. Sesame oil and the hot oil should be used sparingly, or to your taste. Use half the amount of rice wine vinegar as soy sauce. I usually use two table spoons of garlic and one of ginger.
Place flank steak and marinade in a zip lock and marinate for four hours or overnight.
Heat up a grill or BBQ and cook on each side for 4-6 minutes until it reached your desired amount of being done. Medium rare is best.
Serve with your favorite side dishes.
Here’s one of our favorite recipes - Mou Shu Pork. It helps use up leftover pork roast/chops/ribs/etc. and you probably already have everything in the fridge. All the amounts and the veggies, except the meat and cabbage, are optional and up to you but here are the usual. For the meat, I used the last three leftover ribs from a recipe posted last week (btw, yum and thanks!). It may look long but it’s really quick and the wraps take no time.
MOU SHU PORK
1 lb. cooked pork, shredded or chopped
1/2 head cabbage, sliced thin
1/2 carrot, shredded with a veg peeler
1/2 onion or green onions, sliced thin or diced
handful of sliced mushrooms, fresh or canned
bamboo shoots, sliced
1 T soy sauce
1-2 tsp hoisin sauce
1-2 tsp sugar
salt and pepper
In a large heated skillet, add the meat and stir in the eggs until just cooked. Add the remaining ingredients and stir it up. Add just enough water to keep it from sticking (at the end, you want it moist but not soupy). Cover with lid. Let the cabbage wilt and everything heat through. Stir occasionally. Adjust seasonings to taste.
2 1/4 C flour
1 C hot tap water
sesame oil (a must)
Stir the flour and water into a soft dough. Add a bit of flour if sticky. Divide into 16 balls (divide dough in half, divide those halves in half, divide a third time, and a fourth time to make 16 equal balls).
You will be rolling the balls out on a floured surface. Smoosh one ball in your palm (about 3”) and lay it on the floured surface. Spoon just a bit of sesame oil onto it using back of spoon to spread it near the edges. Take a second ball, smoosh, and lay it on top of the first one. Roll the pair out to about 6”.
Lay the pair into a heated skillet (I use a 6” cast iron skillet but use whatever you have). Do NOT grease skillet. Cook the wrap until it just barely starts to get light golden spots on the bottom. Flip over, and do the same. This takes seconds so stay on top of them. You want them soft and NOT crispy. You have time to quickly make the next dough pair while the current batch is cooking.
When cooked, lay the wrap on a plate to cool enough to touch. Then pull apart the pair. See, you saved time by only cooking 8 to have 16!
After cooking 4 pairs, the flour that falls into the skillet will begin to scorch so take a paper towel and dust it out and continue.
Put the meat/veggie mixture in the wraps and roll up like a burrito. Enjoy!
FYI, you can use a mexican flour tortilla but it’s just not the same animal.
Mu Shu is one of my most liked meals. We save time by using a bag or two of cole slaw from the store. Thanks for posting...I want to try your method....sounds great!
Yikes, forgot to add ginger to the Mou Shou Pork.
Heck, use whatever seasonings you like!
The bag of cole slaw sounds easy. I bet the bagged slaw with the shredded broccoli added would be good, too. The easier, the better!
Orange and Lemon Zest - we all know how expensive zest is, so make your own. Next time you eat/use an orange (or whatever citrus), grate off the colored part of the rind. Do not grate the white pith as that is bitter. Spread the zest onto a plate and leave it a few days to dry. Store in a spice jar or freeze in a baggie.
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