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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 Hershey’s Old Fashioned Fudge
Dessert* 11 Soda Cracker Pie
Dessert* 91 Browned Butter Fudge
Meal* 6 Tarte Flambe
Meal* 10 dad’s 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
http://www.freerepublic.com/focus/chat/2691281/posts?page=93#93
First in...
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.
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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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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.
Thanks!
Ham and Cheese Rollups
1 can refridgerated crousants
several slices of your favorite deli ham
slices of your favorite cheese cheese
Lay out the crousants rolls flat, then add a slice or two of ham, then a slice of two of cheese. Roll them up. Bake according the the instructions on the can. Serve hot! 
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!
Pinto Beans
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.
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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).
*Brown sugar.
*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.
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BUMP for later tonight. Thanks! :)