Skip to comments.Weekly Cooking Thread - April 9, 2011
Posted on 04/09/2011 7:19:10 AM PDT by libertarian27
Welcome to the 18th 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 - or six 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.
April 9 National Chinese Almond Cookie Day
April 10 Cinnamon Crescent Day
April 11 National Cheese Fondue Day
April 12 National Licorice Day Grilled Cheese Sandwich Day
April 13 National Peach Cobbler Day
April 14 National Pecan Day
April 15 Glazed Spiral Ham Day
Weekly Cooking Thread Ping List
(to be added/deleted - post on this thread or by PM)
Recap of last weeks Recipes:
Appetizer* 9 Chicken liver pate
Dessert* 40 Easy Chocolate Mousse
Meal* 3 Absolute best liver & onions
Meal* 13 Homemade Pizza-scattered posts
Meal* 14 Upside Down Pizza
Meal* 39 tonkatsu sauce
Meal* 43 Cheap Chop Suey
Meal* 59 Crazy Crust Pizza
Meal* 71 tuna casserole recipes-variations
Meal* 88 Kates Tuna Casserole
We were given a roast by a friend of ours, the cut is called a "Pikes Peak"..........any ideas on how to cook that?
Thanks in advance!
“Pike’s Peak roast” is another name for a “heel of round roast”
There are some recipes here:
Heel of Round
and one below.
Roast Beef with Gravy
1 3 to 5 pound Beef Roast (Pikes Peak, Rump, English, etcetera)
1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies)
2 (10 3/4-ounce) cans mushroom soup (store brand okay)
1 (10 3/4-ounce) can Campbell’s brand golden mushroom soup
1 (1.5-ounce) package dry onion soup mix (store brand okay)
1 teaspoon garlic powder
1 cup chopped green onions
1 teaspoon black pepper
In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy
ingredients and dilute with water to the consistency that you like
your gravy. Place roast in gravy and spoon some gravy over it. Place
in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and
place back in oven for 1 hour.
Remove roast and slice in 1/4-inch slices across the grain. Place
back in the gravy, cover and bake for 45 minutes to 1 hour. The
roast beef will be tender enough to cut with a fork.
Note: Delicious served with mashed potatoes and garlic bread (bread
with garlic flavored oleo or butter and browned in a broiler.) Also,
we used to use a large baked potato insteadof mashed potatoes.
A 5 pound roast will serve 12 to 14 people.
A delicious weekend breakfast!!
Yield: 10-12 3 pancakes
Please note that the oats begin soaking the night before.
1 cup old-fashioned rolled oats
1 cup buttermilk, shaken
scant ½ cup flour (white, whole wheat, or spelt)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons (½ cube) butter, melted, and cooled slightly
1 egg, lightly beaten
2 tablespoons maple syrup
Additional butter and vegetable oil, for the pan
Maple syrup, for serving
The night before:
Combine oats and buttermilk in a small bowl, and refrigerate overnight.
The next morning:
Remove oat-buttermilk slurry from refrigerator. Set aside, to warm slightly.
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
Add egg, melted butter, and maple syrup to oat slurry. Pour oat-egg mixture into flour mixture, and stir to combine. The batter should be substantial, the consistency of thick yogurt.
Place a large non-stick skillet or griddle over a gentle medium heat, and melt a knob of butter with a splash of neutral oil (butter for flavor, oil to prevent burning). Pour batter by the shy quarter cup, allowing room for spreading and flipping. Cook for 3-4 minutes, until bubbles appear around edges and bottom is golden. If bottom is browning too quickly, nudge down the heat. Cook another two minutes or so, until reverse side colors nicely, and pancakes are cooked through.
Re-grease pan with butter and oil mixture between batches, and repeat until all batter is gone.
Serve immediately, with butter and maple syrup.
I am making a cake for a fundraiser.
I use the Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Frosting on the back of the Hershey’s Cocoa container. Excellent basic chocolate cake. If you like to improvise - this is a good one to start with.
Tonight’s version: I substituted almond extract for the vanilla and will decorate the cake with almonds.
I have made both a strawberry and a raspberry filling in the past to add to the cake.
My favorite variation is to make a batch of candied orange peel on the side. I save the syrup and mix a couple of tablespoons of Grand Marnier or Cointreau in the syrup then paint the cake before frosting. Then I decorate with the orange peel.
Of course it is also great plain!
WAY off topic.
Does anyone know the HTML code for putting a space between links? (I’ve looked around the HTML sandbox to no avail)
I’m trying to list the weeks of cooking threads on my profile page horizontally for each month and they look strange without a space in between each week.
I’ve never heard of a “Pikes Peak” cut
Interesting conversation thread and yummy sounding recipe here:
CORNED BEEF HASH IN BELL PEPPERS / RONALD REAGAN’S FAVE
Brown 3 med potatoes, lge onion, both cubed, in ol/oil. Add 3 chp tomatoes, can shredded corned beef, s/p, bit warm water (limits burning). Simmer 20 min.
Parboil tender/limp in salted water, trimmed green bell peppers; drain. Fill w/ corned beef mixture. Bake 350 deg 20 min. Can do ahead to here. Five min before serving, add tbl heavy cream, then drop raw egg on top, pepper. Bake to set egg.
THIS IS VERY GOOD-—MY OWN FASTER VERSION: Saute pureed onion, chp green pepper, ol/oil, then added and browned cubed boiled potato. Added shredded deli corned beef, cooked a bit. Topped w/ fried egg.
A B -- normal spacing
A B -- one extra space
A B -- two extra spaces
A B -- three extra spaces
To see the actual source code for the examples here, click >View> then >Source> (Internet Explorer) or >View> then >Page Source> (Firefox).
LIME ICED TEA / French housekeeper made for Jackie Kennedy
How did Jackie Kennedy keep that fantastic figure? For breakfast she usually ate an English muffin w/ a drizzle of honey. And in the summer, she drank this tea. She did not add sweetener. Now we can all try it. Make tea strong since you will be adding ice
METHOD Place in large container, good handful fresh mint, 6 tea bags. Pour in 6 cups boiling water. Steep 10 min. Add 1/3 cup lime juice, 2/3 cup oj. Cover; chill. Pour over ice cubes in tall glass.
Checking source on the page was wild - look at all that HTML going on in the background! Like a big huge forest of HTML trees.....
Thank You again!
Please add me to your list!!! Thanks
I was fixing a ham steak one night last week but wanted to do something different than my usual standbys and found a great one that is very forgiving and adaptable.
1 ham steak
3/4 cup ketchup
1/4 cup cider vinegar
2 teasp Worcestershire sauce
1/2 teasp hot sauce (or to taste)
2 Tablesp mustard
1/4 cup brown sugar.
Mix together and marinate ham for at least 30 minutes and up to overnight.
Here’s where it gets so adaptable -— you can pan fry it, grill it, broil it or bake it like I did right in the marinade.
Looking at the way you have it already, you just need to put a space between each < /a> and < a href=””>
Your HTML is correct, just put a space between each separate code.
Thanks for this....we picked up two eye of rounds from Costco. Was going to put one on the BBQ with a rotisserie this weekend, but the weather will not permit it. I’ll put your recipe on this morning and have it while watching the Masters. It sure sounds good!!!
(a href="http://www.somewhere1.com")Link 1(/a)#nbsp;#nbsp;(a href="http://www.somewhereelse.com")Link 2(/a)
Substitute '>' for ')', '<' for '(', and '&' for '#' in the above, and you should see:
Link 1 Link 2
...except that, unlike here, the links will be hot. Clearly, you'll want to swap in your own desired URLs to the sentence above, also.
Looks like a beef day....
Asian Style Flank Steak
1 flank steak
1/2 cup soy sauce
1/4 rice wine
1/4 cup honey
1 tsb minced garlic
1 tsb minced ginger
1 tsb sesame oil
1/2 tsb chili oil (optional)
Mx ingredients together and put the flank steak in a large zip lock bag. Put flank steak in ziplock and seal. Lay flat in the fridge for 2 hours to marinate, turning once every half hour.
Cook on BBQ to your desired degree degree of done-ness.
Can’t keep out family and friends away from it. We usually serve with a boxed rice-a-roni chicken rice and a fresh green veggie.
Give up all your recipes! *evil voice*snicker*
Thanks again - I got it - added two of those nbsp-thingamajigs
Think I should add more? (looks way better than what it did)
LOL I remembered as I hit the send button that it wouldn’t show! lol
I’m terrible about recipes, so often I just add so of this and some of that and hope for the best. Other things I have been making for so long I don’t even use a recipe.
HA - now that I know how to look at the page source - I see what you did - lol
That source thing is neat - all the stuff that’s going on behind the scenes - it’s like going to a fine restaurant and trying to figure out how your delicious meal was composed.
HA - just turned this Off topic sub-thread ON Topic
Some of that stuff is perl. I know nothing about that stuff. :)
2-3 lbs flank steak or bottom round roast
6 oz alcaparrado (recipe below)
6 oz sofrito (comment below)
salt, pepper to taste
6 (or more to taste) smashed large cloves of garlic
Chopped carrots, and/or chopped olives and/or chopped onions to taste
2 TBSP olive oil
In a large skillet, heat the oil very hot. Sear each side of the steak/roast for 20 seconds. Remove steak/roast. Pour in the alcaparrado, then, in center of skillet, make a 'bed' of the sofrito. Place steak/roast on top of sofrito bed, salt and pepper to taste, reduce heat to medium low and cover the skillet.
Cook for 2.5 to 3 hours, turning once. With 1/2 hour to go add cubed carrots (optionally, also chopped onion and/or chopped olives and/or peas).
Remove steak/roast and shred it (it should shred easily) with 2 forks. This is (very similar to) the classic Caribbean dish called Ropa Vieja.
Alcaparrado: 3 oz halved green olives, 3 oz halved ripe olives, 3 oz capers, 6 oz chopped tomato, 6-10 oz red wine vinegar. Mix all together (an old olive jar is great for this) and refrigerate overnight. The vinegar should cover all ingredients. If it doesn't, add more vinegar.
Sofrito: there are thousands of recipes on the 'Net. Basically, it's red bell pepper, green bell pepper, garlic, cilantro, CULANTRO (which can be difficult to find sometimes), tomato, lots of white onion, fresh ground black pepper. Or, any Latin market will have jars and jars of it on hand.
Coma con el placer!
great to have at parties or cook-outs
1 1/2 lb smoked link sausage
1 can beer
1 bottle Dell Monte chili sauce
Slice sausage in about 1/2 to 3/4 inch slices and put in
large pyrex dish (shallow dish) in single depth.
mix chili sauce and beer and pour over. Bake 350 degree
for 1 to 1/2 hour. Enjoy
When you put the steak/roast on the sofrito bed, rub the garlic over the meat, then place the smashed cloves on top of the meat and PUSH DOWN. Adds super flavour (well, assuming one likes garlic...)
Love garlic....if I make this I might double the amount...LOL
I have had people tell me they did not eat liver. When eating this did not know it was liver.
The Very Best Rumaki
1 lb chicken livers 2 cans water chestnuts
1 lb good bacon
marinade: 1/2 cup honey 1/2 cup pineapple juice
1/2 cup soy sauce 1/2 cup vinegar
1/4 teaspoon garlic powder 1/2 teaspoon powdered
Mil all marinade ingredients together and blend well.
Cut all of the green off the livers and wash them well.
pat dry and cut into thirds (if large) Cut bacon strips
in half. Cut water chestnuts into halves or thirds,
according to size. Wrap piece of liver and one piece
of water chestnut with piece of bacon and secure with
tooth pick. Repeat until all are done. Let sit in
Place in foil broiler pan (to help with cleanup) and
bake in 350 degree oven for about 30 minutes or until
bacon is done on one side and turn over and bake until
bacon is done on the other side. Serve warm.
Make lots as they go fast at the party. Enjoy
My carrots. Was my husband’s favorite.
carrots sliced -— sugar -— salt -— Grand Marnier
Put carrots in water with salt and cook until almost
done. Then add sugar to taste and about two or three tablespoons Grand Marnier(according to how many carrots you have)
Cook until the carrots are slightly glazed
½ lb Ground sausage
5 eggs, scrambled
3 Green onions
4 slices Cheese
1 cn Jumbo Refrigerated Flaky Biscuits (8ct)
Heat oven to 400'F. Grease 8 muffin cups. Brown ground sausage in large skillet; drain. Scramble eggs. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4" rim. Spoon about 1/4 cup of sausage into each biscuit-lined cup. Place a portion of egg on top of sausage Sprinkle the green onion bits on top and cover each with ½ slice of cheese, or more.
Bake at 400'F. for 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. 8 servings. Like so many recipes, substitution works great. You can vary the meat, cheese, with or without onion. I can envision using Croissant dough also. My wife added salsa at her plate. And of course, ovens vary, mine were done at 7 minutes.
The Very Best Rumaki
Well, it's Rumaki - not Liver - lol
I didn't like liver but I am addicted to liver pate now (posted recipe last week) and I've had some very good marinated chicken livers - I'll have to try this - sounds yummy (from a former "Liver is Icky" person)
Livers sauteed in butter, mushrooms, and topped with fresh leeks are also great....
I am living the dream life right now with a daily nanny who is in charge of the kids, the house, and the cooking. I’m down to the last few weeks of writing my book and then going through the edits, and this is the only way I can stay sane. When I have to let her go, I’ll cry.
Anyway, last week she made an Alfredo sauce that was quite good but she used the powdery Parmesan cheese in the green can. I always use freshly grated Parmesan and now I know why. The powdery stuff makes the sauce taste gritty. I don’t know if I’ve ever posted this recipe here, but this is my absolute favorite Alfredo sauce.
Better than Olive Garden Alfredo Sauce
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
1.Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil noodles for 3-5 minutes.
7. Place pasta on serving plates and spoon sauce over pasta
If you make this, don’t even think of checking out the calorie count. I made this for a Christmas Eve dinner and mixed it in with cooked mostaccioli, sliced mushrooms, and chopped up chicken. It was the hit of the evening, but why wouldn’t it be, with all that cream and butter??
Here is one of my favorite flank steak recipes. I have been making this for over 35 years and unless you have someone who won’t even try spinach it will convert many to eating spinach because it tastes so wonderful!
Flank Steak Roulade
1 box of frozen spinach
1 package 8 oz of cream cheese (softened)
¼ c finely grated parmesan or pecarino cheese
1 tbs. fresh chopped parsley or one tsp. dried chopped parsley
dash of nutmeg
1 garlic clove finely minced
crumbled bacon or panchetta (optional)
¼ c toasted pine nuts (optional)
1 flank Steak
Salt and pepper to taste
Thaw and drain spinach and press out any excess water and set aside. Combine next seven ingredients and then add spinach making sure the spinach and cheese mixture are thoroughly combined. If the mixture seems too wet, I add a bit more parmesan cheese or some bread crumbs to absorb a bit of the excess moisture in the filling.
Season both sides of the flank steak with Salt, pepper, and allspice. Spread the cheese and spinach mixture on the flank steak and roll it up and tie with kitchen string. Bake in a 300 degree oven until meat is medium rare (the amount of time will vary and depends on the size of your flank steak and how tight you roll up the roulade). I start checking it after about 20 30 minutes and go from there. Let meat rest for at least 10 minutes before carving the roulade and serving it. This makes a very elegant presentation and is really tastes wonderful.
My husband won’t even try anything with spinach in it, so I usually make the original version when he is out of town, when he is in town I leave the spinach out and add more bacon or panchetta. I have also made this using grated zucchini instead of the spinach but you need to squeeze as much moisture out of it as you can too before adding it to the cream cheese mixture, but I don’t think it is anywhere near as good as it is with the spinach.
I welcome you to try your own variations to this recipe based on your own and your families vegetable preferences using the basic cream cheese mixture.
My Alfredo sauce recipe is virtually identical to yours except that I add about 4 oz. of cream cheese to the sauce as well. I have substituted with different combinations of cheeses and they all come out excellent. I am sure it is due to all the cream and butter in the recipe!
My family insists that I make this or a variation of it about once a month. I also have to make a double batch of the sauce, since I have a family of 5 large eaters that want leftovers to take for lunch the next day.
For a variety I have added cooked cubed chicken or ham, mushrooms, and various vegetables to the final pasta dish. This sauce is also very good served as a cream sauce with sauteed mushrooms added and served over a bed of rice that I have topped with a cooked chicken breast! to make the presentation even prettier I usually sprinkle the top with a few chooped chives, fresh parsley, or green onions.
Can’t you suddenly get “writer’s block” or something? I mean Spring cleaning is just around the corner.... you got to think a head!! LOL!
Both Alfredo recipes sound good. My wife’s favorite meal for me to cook for her on special occasions is a homemade Alfredo and pasta dish with grilled Mahi Mahi. She has also requested variations with grilled chicken breast pieces.
THANKS! I am going to try this on my Riverbend Chicken recipe I posted a while back....sounds GREAT!
Breakfast this morning was hoecakes and turkey sausage patties. We used Paula Dean’s recipe for hoecakes. They were not as good as my grandmother’s used to be.
Tonight’s dinner is a spatchcocked chicken, unless it rains then I am not sure what we will have. ;) Guess I’d better do some thinking on this one as it looks like it probably will rain.
I have posited the chicken recipe here in the past.
Tomorrow’s dinner is the pub burger recipe in the new Cook’s Illustrated that came today. If we like it, I will post it.
posited should have been posted.
As for the rain it is definitely on the way, so we are having beer can chicken in the oven. The husband has to run out for a beer as all we have are expensive drinking beers and stout. Not wasting any of that on a chicken.
Garlic roasted potatoes and steamed green beans will accompany it. Blondies for dessert, I have 2 I bought at a bake sale yesterday.
My mom just gave me this recipe. I’m going to pick up the corn flakes and give it a try. She said they’re pretty good.
Chocolate Peanut Butter No-Bakes
1 16 oz. bag semi-sweet chocolate chips
1/2 C peanut butter
5 C corn flakes.
Melt the chocolate chips in a large bowl in the microwave. Add the peanut butter and blend well, then fold in the corn flakes.
Spread in a greased 9x13 pan.
Just finished some of your roast beef with gravy....its a KEEPER....sooo good!!!
It is rather gray and overcast today here in Oregon so we are having one of our favorite breakfast for dinner nights at my house this evening. (We also were able to pick up eggs, bread and bacon and apples really cheap this week). We are having french toast with maple syrup and powdered sugar, bacon and an assortment of both canned and fresh fruit to go with it.
Who doesn't like garlic?
I use lots of garlic in my cooking and so always keep a jar of chopped garlic, in addition to "real" stuff in the form of bulbs. I have to be super careful because my 12yo LOVES garlic and will take a spoon to the garlic jar if I'm not looking. She is also known to snatch a clove, always after I have it already pealed, and just eat it.
I’ve got a poung of chicken livers in the freezer -— and now I have a recipe for them.
As for me, I'll have a little garlic root beer with my roasted garlic salad, and garlic ice cream for afters.
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