Skip to comments.Weekly Cooking Thread ~ April 30, 2011
Posted on 04/30/2011 6:26:20 AM PDT by libertarian27
Welcome to the 21st installment of the FR Weekly Cooking (Recipes) 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 all of them:)! 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.
Here is a recipe we tried this week and we thought it was very good. We served it with hash browned potatoes and fresh fruit.
Real Eggs Benedict is about the same amount of work and you can have runny centers on your eggs that way, which the casserole does not allow. The casserole is still a good alternative, since you make up the casserole in advance. When you are ready to eat all you have to do is throw the casserole in the oven to cook and make the hollandaise sauce before serving.
Eggs Benedict Casserole
· 3/4 pound Canadian bacon, chopped
· 6 English muffins, split and cut into 1-inch pieces
· 8 eggs
· 2 cups 2% milk
· 1 teaspoon onion powder
· 1/4 teaspoon paprika
· 4 egg yolks
· 1/2 cup heavy whipping cream
· 2 tablespoons lemon juice
· 1 teaspoon Dijon mustard
· 1/2 cup butter, melted
· Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
· Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
· In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately. Yield: 12 servings (1-2/3 cups sauce).
Nutrition Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.
Running late today for my cousin’s 70th birthday gathering so all I can come up with is an old family standby, the jam sandwich. Simple and cost effective, all you do is take two pieces of bread and jam them together. Apologies in advance.
In honor of National Oatmeal cookie day . . .
Chocolate Oatmeal Cookies
1 cup butter
2 cups flour
1 tsp. baking soda
1 cup sugar
2 1/2 cups oatmeal (blended)
12 oz. chocolate chips
1 cup brown sugar
1/2 tsp. salt
4 oz Hershey bar (grated)
1 tsp. baking powder
1 1/2 cups chopped pecans
1 tsp. vanilla
Blend oatmeal in blender to a fine powder, set aside. Cream butter with both sugars. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into one inch balls, place two inches apart on cookie sheet. Bake 10 minutes at 375. Makes about 50 cookies.
I give these out at Christmas every year to family and friends. They are always excited to see me at their doorstep.
Better Than KFC's Cole Slaw
2 bags Confetti Cabbage (shredded green and red cabbage, carrots), 10 oz. each
1 bunch green onions, washed and trimmed
¾ cup mayo
½ cup sugar
3 tbsp. salad oil
3 tbsp. apple cider vinegar
Day before serving:
Finely chop Confetti Cabbage and green onions (I used a vegetable chopper, worked fine) and place in large bowl. Mix mayo, sugar, oil and vinegar in a separate bowl and pour over cabbage mix; stir well, refrigerate overnight, stirring once or twice before serving. Flavor improves overnight.
12 medium shrimp peeled and de-veined
2-3 stalks scallion sliced with all of the white and some green for color (green onion)
2 tablespoons vegetable oil 3-4 tablespoons quality soy sauce
1/2 teaspoon hot sauce (optional)
Cook time: about 4-5 minutes
Pre-heat small 8-10 inch sauce pan over low heat about 2 minutes. Add oil (Rule of thumb; hot pan cool oil, food never sticks).
Add shrimp and cook till almost translucent, add soy sauce (be careful of splatter) saute another 30 seconds.
Immediately add scallions and hot sauce if desired and turn the heat off! Let stand 30 seconds and serve in small serving plates.
This is a very simple dish to make. I came up with it on the fly one time when I had unexpected guests. It's expandable for larger groups....up to a point.
That sounds neat....so you pretty much turn the oatmeal into oatmeal flour-ish?
So it’s 2 1/2 cups of already pulverized oatmeal?
(not 2 1/2 cups reg. oatmeal - then pulverize?)
You pulverize the 2 1/2 cups reg. oatmeal.
Also for variety, I will use white chocolate and walnuts.
They read awesome!
Picadillo sounds great. I printed the recipe and plan to try it this coming week.
Oh my! Now THAT is a recipe I will use this coming week! My cousin brought a dozen tamales to me last week, made by his mother-in-law who is in her seventies and cooks authenmtic Mexican cuisine. Delicious! He does use Crisco instead of lard now however.
Not during the holidays, but between Christmas and Easter there were several times 5 oz. cans of tuna have gone on sale for 3 for $1 with a store coupon, with a limit of 9 cans each time. I was able to pick up about 45 cans at that price over a couple of months here in Oregon.
I would note that only one store in our area had it on sale at a good price during that time period. Most others wanted at least 50 cents per can even on sale and the majority have had it “on sale” at $1 per can for the cheap tuna.
That “sale price” has always just been for albacore tuna in the past. The size of the cans has also gone down from 7 oz. cans to 5 oz. cans.
I personally don’t consider it to be a real sale price on the cheap stuff unless it is under 50 cents per can and under $1 for the albacore.
Sure hope you and pops88 enjoy it!
The same store I mentioned in my previous post on the subject had tuna on sale again this week in the Sunday paper. The price is 3 cans for $1 with a store coupon. Once again there is a limit of 9 cans, per coupon. I will probably pick up 9 more cans, just to replenish what we have used since the last time it went on sale.
I ordered saffron from amazon, 3 grams for $20.77 free shipping. Got it Saturday. So, I now have all the necessary ingredients for the Arroz con Pollo. :) We had chicken coming out our ears this past week though so I probably won’t make it until next week or so.
You’re going to laugh, but I also had ordered cayenne pepper from there. I now have 2 lbs! LOL It was less than what Penzey’s was selling their lb for. I looked at the bottle in the kitchen (from the local grocery store) and it was $3.79 for 1.75 ounces.
I ended up paying .39 an ounce. I’m going to give some to my next door neighbors.
I made Picadillo. I tried it by it’s self, and wasn’t impressed, but after adding melted cheese, salsa and onions...wow! I just wish I’d had some sour cream on hand. It would have been perfect. It was a great meal and wonderful addition to my freezer.
Yup! Traditional Mexican food is rather bland....with those additions, though, it is good. Thanks for letting me know...
Recap of the Recipes for this week:
Appetizer* 10 TOMATILLO AVOCADO SALSA
Appetizer* 25 Quick Asian Shrimp Appetizer
Dessert* 23 Chocolate Oatmeal Cookies
Meal* 3 KILLER CHILI
Meal* 4 Pasta Carbonara
Meal* 14 Picadillo (Shredded Beef)
Meal* 21 Eggs Benedict Casserole
Side* 11 Ham and Spinach Saute
Side* 24 Better Than KFC’s Cole Slaw
Soup* 5 Ham Soup
Weekly Cooking Thread for May 7, 2011
The Eggs Benedict sounds excellent.
Just a short cut on the Hollandaise, if anyone’s in a hurry: just mix mayonnaise and mustard together. I believe this was called “Mock Hollandaise” years ago.
Anyway, thanks for the recipe!
Thanks for the recipe for a mock hollandaise sauce too. I actually sometimes cheat and use Knorr Hollandaise Sauce mix to make my hollandaise sauce when I don’t want to go to the trouble of making my own hollandaise from scratch. I also saw a cooking show a few weeks ago and on “Ten Dollar Dinners” the chef made a quick sauce in a blender and i think that may have also been a hollandaise sauce. I may have to go to the food network website and look for that recipe.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.