Skip to comments.Weekly Cooking Thread~May 7, 2011 (Mom's Recipes)
Posted on 05/07/2011 6:00:14 AM PDT by libertarian27
Welcome to the 22nd 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.
***Happy Mother's Day***
May 7 - National Roast Leg of Lamb Day
May 8 - National Coconut Cream Pie Day - National Empanada Day
May 9 - National Butterscotch Brownie Day
May 10 - National Shrimp Day
May 11 - National Mocha Torte Day
May 12 - National Nutty Fudge Day
May 13 - National Apple Pie Day - National Fruit Coctail Day
Weekly Cooking Thread Ping list:
(to be added/deleted - please post on thread or PM)
Last week’s recipe recap:
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 KFCs Cole Slaw
Soup* 5 Ham Soup
Thought it would be fun to search through our memories and remember our Mom’s favorite go-to recipes when we were growing up - Have some of your mom’s favorite recipes?
If you’ll be spending time with mom this weekend ask for some of her great recipes. If your kids are visiting you - write down some of your great recipes to give to them!
Here is a quick and delicious crock-pot recipe that my husband made a few days ago. Not sure which website he found it on but he said it was very easy to make. ( I have to admit, it probably wouldn’t have appealed to me and I probably wouldn’t have made it. But I’m glad he did!):
Beef Burger Stroganoff
1 1/2 lbs. lean gd. beef
3 slices bacon, diced
1 med/lg onion
2 Tbsp flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4 oz) cream of mushroom soup
2 tbs red wine
1 C sour cream
cooked, flat noodles
In large skillet, throughly brown ground beef and bacon. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, salt. Stir in undiluted soup and wine. Cover pot and cook on low 4-5 hrs. Stir in sour cream, tempering sour cream first. Let stroganoff heat through again before serving.
Serve over noodles.
Serves about 4-6.
Ooh! That sounds wonderful! I think my kids would gobble that up. Thank you for posting the recipe!
My mom made the BEST spaghetti sauce. When we visited relatives back east the first thing she had to do was make a batch of her spaghetti sauce.
Unfortunately, this excellent recipe died with her in 2009. Unless my siblings are lying, nobody asked her for the recipe. I KNOW it’s laying around her someplace... my mission in life is to find it.
I know it involved lots of red wine.
I’ll look around and see what other mom’s recipes I can find when I get off work. She made a Cuban Chicken and Rice that is very unique...if you like citrus based sauce on chicken and rice. My favorite is black beans and rice, cubano style.
No, she/we aren’t Cuban, but I was born there and my parents lived there in the mid 50s as my dad played winter baseball in Havana.
My mother loves this sauce over warmed Gingerbread Cake:
1/2 cup sugar
1 T cornstarch
pinch of salt
1 cup boiling water
In a saucepan
Combine sugar, starch, salt. Gradually pour in boiling water, cook over direct heat, stirring constantly, until boiling. Continue cooking 5 minutes longer. Remove from heat and stir in butter and nutmeg.
Pour over individual portions of warmed Gingerbread cake.
I love Cuban food, although I have no Latin American or Spanish blood in me either. I would love it if you could post any of your Cuban recipes on the thread!
Grannys Sunday Chicken.
1. Catch Chicken
2. Chop off and and catch it again.
3. Pluck and gut Chicken.
4. Roast to perfection and serve with Mashed Taters, Gravy, Rolls, Green Beans, and Cornbread.
MY wife loves citrus sauces and chicken - please share a recipe or two.
Wiseguy! - lol - love your tagline.
I love recipes! Please add me to your ping list. Thank you.
You’re added to the ping list.
(check my profile page for most of the past recipe threads((I’m a tad bit behind on updated that)))
I’ll try to post some recipes later today. I get off work at 9AM then have to sleep most of the day...LOL! If I don’t get to it this week, I’ll try to get it for next week’s thread.
~Kitchen Ping List~
Some food related articles this week:
Gas, food prices affecting Meals on Wheels for seniors
Smithfield CEO: Higher Food Prices Are Here To Stay
Why Wood Pulp Makes Ice Cream Creamier
Camarones a la Playa (Beachside Shrimp)
1 lb 25-32 count shrimp, peeled and deveined
juice of 2-3 limes, possibly 4 if not juicy.
4 cloves garlic (or 4 level tsp of minced garlic in oil)
1/2 lb large mushrooms, sliced
skewers (if using wooden, soak them in water first)
Slice limes, squeeze juice into bowl. Chop garlic finely, add to juice, and stir a bit. Add shrimp to juice mixture -- juice should JUST COVER shrimp. If need be, add juice from another lime. Marinate 15-20 minutes.
Assemble the skewers: mushroom slice, 1 shrimp, mushroom slice, mushroom slice, 1 shrimp, mushroom slice...repeating until skewer is about 3/4ths full.
Grill over open fire or on a portagrill (set on high) for 2-3 minutes (not longer!). If using open fire, rotate the skewers 1/2 turn after 90 seconds. If using portagrill, turn once during cooking.
Variation: add small cubes of fresh guava or papaya to the skewers while assembling.
Optional: salsa of your choice, for dipping. I happen to like these plain, but everyone to his own.
Comment: the lime juice mixture oxidises (partially cooks) the shrimp. The fire/grill is just to heat them up a bit.
Coma a la placer!
“I know it involved lots of red wine”
Okay, just asking... did the wine go into the sauce or into the MOM? Either way sounds good to me. LOL
The wine mostly went into the sauce but mom liked to have a glass or two during prep as well. ;-)
I got a recipe from a friend for a pound cake. She listed under ingredients: one bottle of wine that you like. I wondered why till I read the directions. Open bottle of wine, pour a good, healthy glassful and drink. Repeat. Repeat. Repeat. She guaranteed that the pound cake was delicious. If not, you didn’t care by then if you repeated enough. LOL
1 pound 21-25 count shrimp
1 pound bacon
2 green bell peppers
2 red bell peppers
1 large onion
1 pound shredded mozzarella cheese
1 cup guacamole
1 cup sour cream
Your choice of Spanish rice
Heat up the grill. Season shrimp with a southwestern blend spice mix ( I like Emeril’s), wrap each shrimp in 1/3 slice of bacon. Skewer the shrimps on pre-soaked wooden skewers. Place on heated BBQ and cook until bacon is done.
In the mean time, slice the veggies and get them cooking on the stove in a little olive oil. When nearly soft, they are done.
Put shrimp on a baking pan and cover with mozzarella (room temp) and bake just until the cheese starts to melt.
Plate the veggies and spanish rice. Put shrimp over the veggies. Add a scoop of guacamole and a scoop of sour cream.
Advice here, please?
A few years ago, my darling husband made a “mothering cake” for me on Mother’s day. It is very rich to the taste, and has no flour in it. Here is a link that gives very helpful directions.
However, if I were going to be with my mom this Mother’s Day, I would make this cake. I’ve never tried it, but it looks so elegant and has a spring fresh feeling to it. Link:
For kids who want to make a cake for mommy “all by myself” this recipe is perfect, yummy, and can be adapted to suit the child’s tastes. This was made for me for one of my birthdays and I loved it! Link:
It would be a great idea to pre-cook the bacon a little first because the shrimp do cook faster - our kids do not like their bacon cooked too much, so in that case cooking the shrimp and bacon at the same time works for them. My wife and I like our bacon more done than they do, so in that case I usually pre-cook it. Thanks...hope you like...
My wife has a blog where she posts all her old and new recipes for the kids to enjoy. She posts her new ones so that they can see what we are eating! They live 450 miles away, so they don't come over for supper very much.
That sounds great. All bacon wrapped shrimp are good, but smothered in melted cheese! And my wife has a great recipe for spanish rice, too.
If you could post the rice recipe....I’m always looking for something better....thanks...
My grandson’s favorite....
Chicken Alfredo Lasagna
2 cup(s) boneless, skinless chicken breast, cooked and shredded
1 can(s) (14-ounce) artichoke hearts, chopped
1/2 cup(s) chopped sun-dried tomatoes
1 package(s) (8-ounce) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup(s) KRAFT Grated Parmesan Cheese
2 package(s) (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup(s) milk
1/2 teaspoon(s) garlic powder
1/4 cup(s) basil, chopped
12 lasagna noodles, cooked
1.Heat oven to 350 degrees F.
2.Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
3.Spread half of the remaining cream cheese sauce onto bottom of a 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
4.Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
Those recipes all sound delicious. I love shrimp and have a lot of them in my freezer at the moment, so I might just have to try both of those recipes out very soon.
I have also been trying to come up with my own version of a chicken lasagne without tomatoes, since tomatoes give my stepson bad heartburn. The recipe that was just posted is far easier than what I have tried so far, and I think could easily be made without the sun dried tomatoes, and perhaps just add another vegetable instead of the tomatoes.
Mom used to make a pretty passable chili with a pound of ground beef (browned, grease drained), a can of kidney beans (drained), a chopped onion, a can of tomato soup, chopped garlic and some chili powder. She used a lot of canned soup in her cooking — that was pretty big in the ‘50s — so I got hold of a Campbell’s cookbook. There are lots of good recipes in there, very easy and economical.
First, suggest substituting V-8 for the tomato soup. Just reduce it a bit before introducing the other ingredients.
Next, suggest using either Brooks Chili Hot Beans WITH the sauce in place of canned kidneys.
Also, STRONGLY suggest using ground cumin (and lots of it) instead of commercial chili powder, most of which is made from rinds instead of seeds. Then, you can add ground red pepper to your taste. Much more flavourful, I promise.
No peppers? Well, OK, but a chopped green bell definitely adds to the chili. Serranos and jalapenos, too, if you fancy their flavour and heat.
Finally, no garlic??? Where I learned to cook, that by itself will make you the guest of honour at a necktie party.
BTW, 1.5 lbs ground beef/chuck and 1 15.5 oz can of Brooks beans per 1 46 oz. can of V-8 seems to be the proper ratio.
Good eating, and FReegards!
Spinach Chips (or kale or basil or bok choy or whatever greens):
Cover cookie sheet with parchment paper - a must or it'll stick. Lay out fresh spinach leaves in a single layer (it's fine for some to overlap). Spray lightly with cooking spray or spritz with flavored oil. Sprinkle on dry seasonings you like such as cajun, italian herbs, lemon pepper, garlic salt, etc. Bake at 225 degrees for 25 minutes or until leaves are crisp. They will be very delicate. Serve as a side accompaniment or snack.
Here’s a quick lunch I’m eating now.
Tuna stuffed celery:
4 oz cream cheese block, softened
4 oz mayo
1 tablespoon sweet relish
1 small can tuna
Stir together and serve on celery.
When my granny died, I hit the kitchen first and got her old red Betty Crocker cookbook and various bits of paper with her recipes. It heartwarming to be looking for a recipe and see her handwriting and smudged pages.
#2 - btdt.
There were a couple of really simple dishes that my mom would make a few times a year, and it was always a real treat. One was the potato pancakes. Oh man I miss those. The other was a real simple egg noodle and diced ham mix with olive oil and parmesan. So simple, but it always seemed really exotic whenever it was made. :)
I can’t call this a true recipe, more like a technique.
My grandmother used to make cinnamon rolls with pie crust. She’d take the leftover pie crust scraps, roll them out, dust them with cinnamon and sugar. Then she’d roll them, cut them and bake them at 350 for about 10-15 minutes and we’d have mini cinnamon rolls.
What your grandmother did with pie crust reminded me of something my grandmother taught me when I was a girl. She made pie crust and separated it into small balls. Rolled them out to about 5” rounds. Put a teaspoon of sugar, a pad of butter, and a cap full of vanilla on one side of the round. Fold over and crimp edges. Bake. I suppose you could get a similar effect using layered biscuits, separating the layers and stretching out the dough. Or crescent rolls, maybe. Haven’t tried either of those, just guessing. I can’t describe the taste of this pie she made except to say—comfort food yummy. I’ve never had them any where else. Special memory. I’m glad you shared your grandmother’s miniature cinnamon roll idea! Thanks!
My mom used to do the same thing! She made little rolled-up discs about half dollar size from the scraps and we didn’t know what to call them, so we always called them “cakey-pies”. Almost instant gratification, since they’re ready before the pie is!
1c. uncooked rice
½ c. diced onions
½ c. green or red bell pepper diced
1 clove minced garlic
½ can diced tomatos or 1 whole fresh tomato diced
1 can chicken broth
Salt, pepper, chili powder
Brown 1 cup raw rice in 3 T oil until golden brown Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced Sauté until onions are clear-stirring to keep rice from burning add 1 can chicken broth, salt and pepper and a dab of chili powder cover and simmer until rice is done and liquid absorbedabout 20 min.
Thanks so much......I’m making this tonight!
My wife had trouble with tomato dishes also before we married. I use a bit of brown sugar to kill the acid tart from them, but not enough to sweeten it. Now she enjoys all the tomatoey(is that a word?) dishs that I make and she makes many of her own now. Justa thought.
My mom also rolled them in balls and then deep fried them (quickly). Then sprinkled them with cinnamon and sugar....
Sorry for the delay; I was doing a honey-do while she is out of town.
I am going to try your recipe when she gets back.
Here is a quick and easy recipe that kids (and adults too) really love. My mother used to make a version of these when I was little, but her version was harder to make and quite frankly they didn’t taste quite as good as these do either. My niece found this recipe for the easier version years ago, and she passed it on to me when I had small children.
We usually make them without the chocolate topping, but only because they are so good without it that my children and husband can never wait long enough for me to melt the chips before they start eating them. They are good both ways!
Peanut Butter (and Chocolate) Rice Krispie Treats
1 cup sugar
1 cup Karo Syrup
Bring to a boil. Remove from heat and add:
1 cup Crunchy Peanut butter or plain
In a large bowl put in 6-7 cups rice krispies
Pour the hot mixture over rice krispies. Make sure they are mixed together well.
Dump into a well greased rectangular pan 12” x 15” or 9 X 13
Pat down to make it fairly flat, cool a bit.
Optional : When room temp. Melt :
1 package butterscotch chips
1 chocolate chips
Blend together and pour over top. Wa La thats it....
With the chips, you can use any combination that might work.
I made a very small quarter batch of these today since I only had 1/4 cup of karo syrup left, and instead of making them into bars, I used a mini muffin tin and made about 12 mini Rice Krispie muffins.
Try sauteed eggplant with a sprinkling of finely chopped, lightly sauteed red bell pepper in between layers.
Before sauteing the eggplant, salt them heavily and spread on paper towels. The salt removes bitterness and excess moisture. wipe them off with a damp towel before sauteing.
The combination offers a great flavor in addition to a pleasing color combination.
This is an old appetizer I just resurrected. I forgot how good it was.
Based on one package of these
Doesn't have to be a brand name, just so long as there are ten biscuits in a pack.
1 egg beaten with one tablespoon of water
3 rashers (strips) bacon.
1 small onion
Saute bacon till almost crisp. Reserve bacon fat in pan
Saute onion in bacon fat until almost translucent.
While you're doing all this separate biscuits and roll out to at least 3 times size. it should be about 4 inches around.
Sop up the excess bacon fat from the onions (Paper towels are great for this.
Incorporate bacon into pan with onions and mix well.
place 1 half to full teaspoon of mixture onto flattened biscuit . Fold over to half moon shapes and seal with a tine fork.
Brush on egg wash for that shiny exterior and bake according to the biscuit directions.
Allow to cool slightly before serving.
This can be doubled, tripled and quadrupled. It can be pre prepped the night before and refrigerated....egg wash at last minute, add 5 minutes to bake time.
For Christmas I bought blank cookbooks for all five of our kids. I told them to give them back to me and start telling me their favorite recipes and I will begin to fill them for them. They thought it was great!
I never had any interest in cooking while I was growing up, and after I started cooking some things, my mom just gave some advice over the phone,. I found recipes, but never thought to get all her recipes. I have her cookbooks and the notes and handwritten recipes and clipped recipes that were stuck in them, but I never know just which she cooked from those that were just collected. I have stumbled upon several here and there, and have sucessfully duplicated some others. But, I wish.....
I bought a cookbook binder for each of my kids last Christmas. I typed up all my old usual recipes and put them in it. I told them I didn’t want them to, some day, years in the future, wonder how I made some old recipe.
I included the ones my mom made that don’t really have recipes, their dad’s favorites, and the ones I know are their favorites. They really liked it!
Now, when I find a new recipe I really like, I email it to them, and they can print it out and add it to the binder. Easy.
Moms Salmon Patties
3 medium potatoes
2 small cans salmon
2 eggs, beaten lightly
1 cup corn meal (maybe more or less)
Peel, dice, and boil potatoes, let cool. When cool, mix all ingredients, add small amount of milk if necessary to make the mix gooey. Form into patties the size of hamburger patties, but can be thicker. Fry in enough oil to come up half way on patties. Cooks quickly, in about 3 or 4 minutes or so. Can be tricky to flip. Experience makes it better each time! Makes about 6 8 patties. Enjoy ! Note: you can substitute tuna or crab meat for variety!