Skip to comments.Weekly Cooking Thread March 26, 2011
Posted on 03/26/2011 7:06:33 AM PDT by libertarian27
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March 26 National Nougat Day
March 27 National Spanish Paella Day
March 28 National Black Forest Cake Day ~ Something On A Stick Day
March 29 National Lemon Chiffon Cake Day
March 30 Turkey Neck Soup Day
March 31 National Clams on the Half Shell Day ~ Oranges and Lemons Day ~ Tater Day
April 1 National Sourdough Bread Day
Weekly Cooking Thread Ping list
(to be added/deleted please request on the thread or PM)
Last week’s recipe recap:
Appetizer* 13 BAR ROOM BOLOGNA
Appetizer* 19 cheese crisps
Dessert* 7 Hersheys Old Fashioned Fudge
Dessert* 11 Soda Cracker Pie
Dessert* 91 Browned Butter Fudge
Meal* 6 Tarte Flambe
Meal* 10 dads prime rib
Meal* 26 fajitas
Meal* 32 40 Clove Garlic Chicken
Meal* 38 40 clove chicken
Meal* 47 Garlic Shrimp with Linguine
Meal* 50 Perfect Chicken Thighs
Meal* 52 Family Favorite Fajitas
Meal* 53 Taco Bell Chicken Quesadilla
Meal* 61 Red Lobster Shrimp Scampi Recipe
Meal* 70 TWICE COOKED PORK / A SZECHUAN RECIPE
Meal* 71 Fried Smoked Chicken
Side* 14 asparagus spears
Side* 29 Baked Garlic Bulb
Ham Roll Ups
4 oz softened cream cheese
2 T mayo
2 T chopped pecans
sprinkle of garlic powder, to taste
6 slices of ham, lunchmeat style rectangles
Stir together the first four ingredients and spread onto ham slices. Roll up like a jelly roll. Slice into appetizer size rounds.
Made this last night. The flu is going around and this is our ultimate comfort food. I searched for a good pot pie recipe for years. Finally found this one. The secret is the double crust!
PERFECT CHICKEN POT PIE
Preheat oven: 375 degrees
Meat from leftover chicken carcass or enough cooked chicken (white and dark) to make 4-5 cups
5 C. stock
3 TBSP undiluted chicken-flavor Better than Bouillon (or bouillon cubes)
1 stick unsalted butter + 3 TBSP olive oil
2 onions, chopped
3 carrots, peeled (or 1-1/2 C. baby carrots)
3/4 C. flour
1/2 C. heavy cream
1 (10-ounce) package frozen peas (2 cups)
salt/ fresh ground pepper
1/2 cup fresh parsley leaves, chopped
1 egg, beaten + 1 TBSP water
1 store-bought pie crust for each pan. [I use 8 x 3-1/4 in. aluminum loaf pans. They come in packs of 3, which is about the right amount. If you have excess filling, put it
in a ramekin.] If using full size pie pans, you’ll need 2 crusts per pie.
1 egg, beaten
Dissolve bouillon in the hot stock. Blanche carrots in stock for 2 minutes. Remove and dice.
In a large stock pot heat butter & olive oil. Saute onions over medium heat until translucent.
Add flour to onions. Cook, stirring, for 2 minutes.
Slowly add hot stock, stirring until thick.
Stir in cream. Taste for salt/pepper.
Fold in chicken, carrots, peas, parsley.
Add lemon juice, stir well. (The filling will thicken slightly as it bakes. It should be on the “wet side” before pouring into pans.)
Pour filling into pans, leave about 1/2 in. to top of pan.
Lay out 1 crust per pan. Brush one side with egg wash. Brush rims and sides of pan with egg.
Fold sides of crust toward middle, making a double crust. Top pan with crust, folded side down. Fold excess crust under lip of pan. I don’t trim crust...just let it hang down, using “egg glue” to make it stick to side of pan. Use a fork to crimp rims.
Lightly brush entire crust with egg. Cut 6 slits in top.
[If using regular pie pan, “glue” 2 crusts together for each pie.]
Cover pies loosely with foil. Cook at 375 for 40 minutes .
Reduce heat to 350. Uncover, cook 30 minutes more. Let rest 10 minutes before serving.
If not cooking immediately, don’t brush top with egg until ready to cook, keep in refrigerator for 3 days.
For freezing, leave crust off. Wrap each pan in 2 layers plastic wrap + 1 layer foil. Will keep for 2-3 months in freezer. When ready to serve, apply crust to frozen casserole as instructed. Add 5 or 10 minutes to covered cooking time.
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You both are added.
Past recipe recap links are on my profile page
Lots of recipes!
LOL! I just posted this before I realized there is a cooking ping list! http://www.freerepublic.com/focus/f-chat/2695009/posts
It’s a five minute bread recipe and a slow cooker yogurt recipe.
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some dried lentils
a bit of chopped up onions
a chopped up carrot
a chopped potato
some salt to taste
a little bacon
a little chopped celery
Place all ingredients in slow cooker on HIGH. Let it cook all day. - It’s okay and cheap.
This sounds great. I wish that I had seen it before I stopped by the grocery a few minutes ago, we have evrything but cream cheese. :(
This is a recipe my mother in law used to make to use up left over turkey during the holidays. I now use chicken.
2 Boneless skinless chicken breasts
4 Cups chicken broth
4 Slices bacon
1 Cup chopped peanuts
1 Cup raisins
1 Small can chunk pineapple
2 Cans cream of chicken soup
1 tablespoon mild or hot) curry powder
2 Cups cooked rice
Start by poaching the chicken in the chicken broth. When done cooking, chop into bite size squares. While the chicken is cooking, fry up the bacon to crispy, chop peanuts. When the bacon is done chop into small pieces.
Place the cream of mushroom soup into large sauce pan with 1 ti 1 1/2 cups of the left over chicken broth. Add the chicken and curry powder to the cream of chicken mixture - heat until hot. Cook up rice.
When all is done, place a single portion of rice on a plate and put the cream of chicken mixture over the rice. Sprinkle with raisins, pineapple, peanuts and bacon and enjoy.
Love lentil soup....my mom used to add 1 small can of tomato sauce to hers...remember it still today.
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I was looking at that 5-minute bread site earlier this week - our mice must click in the same circle :>)
Here’s a direct link to the recipe:
(bookmark it - because you will get turned around on their website - very difficult to navigate - took me 10 minutes to find the page again - I’m bookmarking it:>)
Thanks for the tomato sauce tip!
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Ham and Cheese Rollups
1 can refridgerated crousants
several slices of your favorite deli ham
slices of your favorite cheese cheese
My folks used to know a lentil farmer in southern Wasington state (met him at a golf tournament), and he gave her that tip. Each year he would bring her a 20 pound sack of lentils....sooo many lentils, so little time....
Printed your recipe. Making this morning...thanks!
Bread machines can be bought for less than $100 and take most of the work and time out of making bread at home.
You basically dump the ingredients into the pan, set the programmer and push start. In about 2 hours, the wonderful aroma of baking bread fills your entire home! In another hour or so, it's ready to be sliced and buttered!
Below is the one that I use. It's less than $70 from Amazon. Click on the image to read more about it.
You can make all types of bread (steakhouse, wholewheat, and many, many more), pizza crust, cinnamon rolls and etc.
I've experimented with a number of recipes and this is my favorite white bread recipe below, which I've developed over time. It lasts at least a week in a bread keeper, has a soft texture and taste, nice crust, and is great for sandwiches and breakfast toast.
Add these to your machine in the order listed:
1.5 tbsp Gluten Flour (3 if you like a stiffer loaf)
2 tsp Bread Yeast
2 tbsp Sugar
3 Cups All Purpose Flour
1/4 Cup Potato Flakes
1/4 Cup Cooking Oil
1 tbsp Apple Cider Vinegar
1.5 tsp Kosher Salt
1 Cup + 1 tbsp of water
Set your machine for regular white bread, 1.5 Lb loaf and light crust. Hit start!
About three hours later (have butter handy), You've made Bread!
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All your recipes belong to us - resistance is futile - you will be cooking
This comes from a small bakery in Poulsbo Washington (just west of Seattle). When I first had it at the bakery I had to have the recipe. It is outstanding.
1 1/8 c Water
3/4 c 7 grain mix
2 1/4 c Bread flour
1/4 c Flour, whole wheat
2 tb Sugar
2 tb Molasses
1 ts Salt
1 1/2 tb Powdered buttermilk
1 1/2 ts Yeast
1 1/2 tb Margarine
1/2 c Sunflower seeds, optional
Put all ingredients except sunflower seeds into pan. If using
sunflower seeds, set to mix cycle and add add beep. This is a soft
bread and will be difficult to slice when hot. If you are going to
use it in a sandwhich, allow it to cool first.
Thanks! Will give it a try for sure ...
The garlic powder, onion powder, and jalapeño measurements can be changed to adjust to your taste. I have always eyeballed the measurements, so what you have below is not an exact science.
1 lbs Pinto Beans
12 oz pack of Salt Pork cut into cubes (Do Not buy the pre sliced)
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 Tbls Pepper
1/2 Cup Jalapeños & juice
Remove rocks and imperfect beans, wash well and drain.
Put beans in crock pot with water about 2 above beans.
Add all other ingredients.
Cover and cook on high for 2 hours. Then turn to low for 6 hours.
Watch the water level, if it gets to low add more water.
I serve this with rice and corn bread.
This reminds me of one of my children’s favorite ham roll ups.
8 oz. package of cream cheese, softened
Deli sliced ham
Form the softened cream cheese around the pickle so it makes an evenly shaped roll. Wrap with ham slice.
At this point you are supposed to refrigerate them so the cream cheese gets hard again so they are easier to slice neatly, but my children never wait that long.
Slice them up and you have an appetizer or snack that children love (if my husband doesn’t get to them first)!
I make my Lentil Soup with almost the same ingredients as you, but do it on the stove top. Instead of the water I sometimes use stock and I always add some chopped garlic. I leave out the salt until the end as it slows the cooking process of the lentils if you put it in before they are tender. Once the lentils are tender I finish the soup off by adding a can of diced tomatoes and salt to taste. Tomatoes can also slow down the cooking of the lentils, so I wait until the lentils are tender before adding them to the soup pot.
I once tried some of those sort of pinkish lentils; didn’t like those at all. The old reliable brown ones are the best, to me.
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I loved Poulsbo bread - there used to be a commercial bread company, Gold Medal Bakery, that made this bread in New England in the early 90’s, you could pick it up at the average grocery store.
Best toast on earth.
This recipe is just like the original....I like it toasted as well..
I agree...the brown are much better....
My husband doesn’t like dill pickles...so I have made roll-ups with bread and butter spears and turkey pastrami...they turned out great.
I love lentil soup. Made some this week. Your recipes are almost the same as mine. Just a couple of additions. My aunt taught me how to make it. She added fresh, chopped spinach or a box of thawed, chopped spinach near the end. Then she would toast slices of dark bread, rye or pumpernickel, and place half of a slice in a bowl. Top with 1/4 c shredded mozzarella then ladle soup into bowls. She also put a stick of butter in at the beginning. Too rich for me.
Here’s the same machine for $63
ham roll ups
Thanks- sounds like a fun thing to make for pot luck appetizers or for when the grands are here. Certainly simple- I like simple plus good.
I am looking for good recipes using any kind of dry beans or lentils, including but not limited to garbanzo, kidney, white, black, pinto, black eyed peas, etc. With prices going up on everything I have been stocking up on dry beans and lentils and cooking them more often in order to help keep our family grocery budget as low as possible. Dry beans can almost always be found for less than $1 per pound and many times below 50 cents a pound if you buy them in bulk. They also store well for long periods of time.
What perfect timing- I just got out the lentils to make a soup- thought I would check instead of going my usual route of throwing in a bit of this and a bit of that.
I remember when I asked my m-i-l for some recipes, she said well, I take a little of this and a little of that.....which at the time was of no use to me at all. Now that is pretty much how I cook- little of this and a little of that, depending on what I have in the frige etc.
My son-in-law does not like dill, so we sub little sweet pickles. They always go fast regardless of the pickle used.
This link may be of interest:
It is recommended to eat dry beans fixed however you prefer a couple times a week for their fiber and nutrition content.
There are so many ways to fix them- including pureed with spices of choice added and using for a spread like one would use peanut butter.
Some wheat grinders can be used to grind dry beans to be added as bean flour to soups and casseroles to increase the protein (incomplete protein but still good protein) in many dishes.
I have never heard of grinding the dry beans up and using them like that, but it might be worth a try.
I am actually looking for recipes for them where they are cooked in some kind of liquid or broth. I would like to find some new and creative ways to cook them since we are eating them more often now. Most of the bean recipes I find online use canned beans, and while they can be adapted for using dry beans, they just don’t seem to taste as good as the home made beans my mother and grandmother’s made when I was a child.
I would especially like a really good recipe for making baked beans using the dry beans.
Your welcome. That plate looked entirely differant 10 minutes later. These rollups leave a lot of room for substitution. We use white or yellow cheeses, any deli meat slices, also use bacon or sausage. We keep a can or two in the fridge and make them with whatever meat and cheeses are on hand. Plus, the grands love them and devour them in a hurry. We are usually busy on Saturdays and want something fairly light mid-morning that won’t slow use down with a full belly.
We had ‘em and they were great....we’re big ham and cheese lovers.....
As I was growing up my old daddy told me several times that a white man cannot cook BBQ as good as a black man or a Hispanic man. He believed there was something cultural about cooking pig or a brisket. I’m here prove my old dad was wrong on this one point. As a white boy, my ribs are betterer than any I ever ate in any restaurant of road-side shack, and I’ve had some good’uns.
*One/two slabs of baby-backs or spare ribs.
*Jack’s Awesome Bloody Mary Spice (hard to find, I get it online).
*John Henry’s Texas Pig Rub (I like the HOT, but whatever, this stuff is also hard to find but worth the hunt, buy it online).
*Large loaf pan full of water for moisture in the cooker.
*About 9 or so chunks of good clean hickory (I like Chigger Creek, hard to find good clean cooking wood, but there are places here and there).
*Good lump charcoal like Frontier (again, this brand is hard to find but you’ll see lump charcoal around various places, I get mine in 40lb. bags at Sams).
Using the Minion Method, I fill the firebox with charcoal. I like lump, makes less ash, and you don’t have to keep adding to it, once set up it burns for hours. Read more on this by googling Minion Method, it works. I start my chimney with cheaper charcoal and get them all ready, waiting until the smoke is gone and there is a nice orange/blue flame coming out of the top of the chimney. I pour ‘em on the pile of charcoal in the firebox and give it 45 minutes or so to get up to temperature. The cool thing about this method is once you tweak the draft and intake to get the temp right, it stays there for a long time with no additional attention. I like around 260-270 deg F.
Pull the membrane off the back of the ribs, wash them off with some water, and let them drain off for a few minutes on a towel. Then I apply the Pig Rub liberally, starting on the back side, then the front. Then I spread brown sugar on the top side, not too much because it will form a hard crust, but enough to flavor and glaze the top of the ribs. Then I sprinkle the Bloody Mary Spice over the top, I like a lot but don’t over do it, this stuff is really good.
Once the temp is right in the smoker, I flop the ribs on, top side up at first. The top is the outside of the curve for what I am describing.
Put the smoke to ‘em. Don’t over do this part, just the right kiss of smoke is enough, too much is indigestion. I’m partial to hickory but there are many choices. I’ll let ‘em have the smoke for about an hour and a half, that’s plenty. I normally do 45 minutes top side up then flip the ribs and do another 45 minutes or so.
Pull the ribs out and the water pan too (you don’t need it some more after the first hour and a half). Wrap HD foil around the racks and throw ‘em back in the cooker, top side up. Like I said, I like to keep the temp around 275ish and I’ll rotate the wrapped package every hour or so so both ends get the same amount of cooking heat. Two hours in this mode.
After 3-1/2 or maybe 4 hours if I’m in no hurry I pull ‘em our and let ‘em rest for 15 minutes or so. Chow down. They’ll be tender and delicious if you follow these directions. I ain’t the only BBQ cook on this board, I’ve learned a lot from other FReepers, there are people here better’n me, but I know a little to quote the famous song.
I don’t do “wet” ribs, I don’t lather them with sauce as they cook, but a lot of people do. I prefer a “dry” rub and that’s it.
I recommend shopping around. I've seen that particular breadmaker on sale for less than $50 with free shipping. Just checked Amazon again and now it's $56.95.
These are delicious. I made them once for a party and they disappeared quickly. Everyone raved about them.
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