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.
All it was is the drive belt disentergrated into a pile of dust. I thought possibly that I could buy a simple piece like that, either from the mfg or an online source. Online, I found many other people looking for the same part for the same breadmaker. We are overwhelmed with medical expenses right now, so a new machine is not even on the radar screen. I have not given up yet, though, if I can find a sewing machine repair shop locally, I will take it to them and see if they have a belt that may fit.
Maybe even a vacuum repair shop or any small appliance repair ship. What about places like best buy? They do repairs. Course, sometimes its cheaper to go new, I found that out with a printer.
You might even look into second hand stores. I know the last time I was in a second hand store they had about 6 bread makers on the shelf. What brand is your maker?
Pub burgers were excellent. Sunday’s beer can chicken was reincarnated as Chicken Tetrazinni on Monday.
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400°F for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
two or three weeks ago, there was a post on making a boule of bread...... My favorite bread recipe I think it was.
I made some and it was poor to fair. The second loaf was fair. I am now making my third loaf and would like to speak with the coach before next time.
Was it you? Can I question you?
I am disgusted with the store bought dough loaves passing for bread and decided to make my own. Bad as it is it is superior to the storebought
Ours went the same way, I no longer have a bread machine but really don’t miss it.
We bake Artisan Bread in 5 Minutes a Day. Best home baked bread ever.
Most small electric items are usually trash when they break down, like your printer. I bought an HP printer fax copier from my favorite pawn shop for $5 that had the owners booklet and disc. They had it on the shelf for a long time and marked it down to $5 on the discount shelf. I was surprised that it worked.
When I looked at my breadmaker, the first thing that came to mind was a sewing machine belt may work. I just called a sewing machine shop that has belts in stock, so one day I am going down there and see if we can find one to fit. I love to tinker with stuff, so I never give up very quick on something.
You posted that before, I think. It seems to just be an ad for a book.
I like the bread machine because I can’t knead the dough. Kills the arthritis, plus when I tried it sitting it didn’t work well and because of my disability I can’t stand for long.
Plus its nice to pop the ingredients into the machine and let it do the work, either now, overnight or during the day so that you come home to fresh bread.
It wasn’t me
Here are all the Bread recipes from all the past threads:
(Read it:Recipe Type:Comment #:Desription:Date of Thread)
Bread* 129 Plain White Bread 12/12/10
Bread* 102 Traditional Bread & Beer Bread 12/12/10
Bread* 61 Whole Wheat Bread 12/12/10
Bread* 16 Cinnamon-Raisin Bread 12/18/10
Bread* 67 Sopapillas 12/18/10
Bread* 15 Avocado Quick Bread 12/25/10
Bread* 16 Bisquick Monkey Bread 12/25/10
Bread* 16 French Bread - Bread Machine 1/8/11
Bread* 21 White Bread - machine 3/26/11
Bread* 23 Poulsbo Bread 3/26/11
Bread* 71 Whole Wheat Sourdough Crackers 3/26/11
Bread* 79 Mustard Wheat Rye 3/26/11
Bread* 87 Honey Buttermilk Bread - machine 3/26/11
Bread* 87 Sourdough Bread - machine 3/26/11
Click onto my profile page to get the thread week you are looking for. Good Luck
I bought some bread flour last week to try my hand again at bread baking - I’m not the best at it - getting dry flour all over my hands gives me the creeps :>)
My husband’s the same way.
I haven’t tried this one yet but plan to. It might be something you’d like.
I have posted it before because I think it really is the best bread I have ever had from my kitchen. It is like the artisan breads you pay high prices for at the bakery, crisp crust, good crumb.
Yes, they do have cookbooks to sell but most of their recipes are on the website and Mother Earth News did an article with the basic recipes.
There is no kneading involved. You stir the ingredients together, let rise, refrigerate, take out what you need, shape (no kneading just shape into a round), let rise and bake.
The direct link to that recipe is here - with a bunch of comments under it for reference.
Bookmark this link because it’s much more informative than the mother earth news link and it’s pretty difficult to find on their website - it’s buried.
(I haven’t made this yet - the comment section scares me - lol - I’m a bread baker wimp)
This one looks great.
We just took a loaf out of the oven. We bake it every couple of days, never had a problem.
I have the book but the Mother Earth News article got me started and convinced me to buy the book. Well, I should say the Mother Earth News article and the ravings about it by some friends, one of whom is NOT known for her cooking skills. She can bake now!
I think it is a breeze to make, but then I am a baker (used to cater) and have always made bread and pastries, etc.
I don’t like getting dough on my hands either which is why I used kitchen gloves from a restaurant supplier when I made the Pigs in Blankets. I don’t like cleaning up the dough off the table either.
As an aside I did another batch if the Pigs in Blankets using the cheese smokey links and they were awesome. That roll recipe is definitely a keeper and just as good as the pillsbury canned croissants, minus the trans fats.
Next experiment is to make large rolls that can be used as hamburger buns. :)
I also want to try using an off brand if yeast since one of the reviews for my machine said you HAD to use Red Star. I would think active yeast is active yeast, but it would be good to know.
Something the book isn’t very clear on. For each recipe they list ingredients and when they do so, they always list the three different types of yeast and their measurements. Dry active, instant/rapid rise and bread machine.
Does anyone know if its ok to use instant even though you are using the regular cycle or do you only use the instant when you are doing a quick bread?
Recap of this thread’s recipes
Bread* 56 Dinner Rolls
Dessert* 45 Chocolate Peanut Butter No-Bakes
Drink* 12 LIME ICED TEA
Meal* 4 Roast Beef with Gravy
Meal* 5 Oatmeal Pancakes
Meal* 9 CORNED BEEF HASH IN BELL PEPPERS
Meal* 14 ham steak
Meal* 20 Asian Style Flank Steak
Meal* 27 Latin Style Flank Steak
Meal* 29 Smoked sausage
Meal* 32 The Very Best Rumaki
Meal* 34 Breakfast Cups
Meal* 37 Better than Olive Garden Alfredo Sauce
Meal* 38 Flank Steak Roulade
Meal* 64 CHICKEN TETRAZZINI
Side* 33 My carrots-Bizzy Bugz
(please don’t add any new recipes on this weeks page - they will not be categorized)
Weekly Cooking Thread for April 16, 2011
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