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***
My new favorite soup...
Italian Chicken Soup
1/2 cup EXTRA VIRGIN OLIVE OIL
6-8 cloves garlic, minced
2 cup chopped carrots (4- med.)
2 cup chopped celery (4 Stalks w/ leaves)
1 1/2 cup chopped sweet onions (2- med or 1 large)
1/2 cup green bell Pepper diced
1/2 cup red bell Pepper diced
1/2 cup orange bell Pepper diced
1/2 cup yellow bell Pepper diced
1 bunch scallions - diced
2 pound skinned, boned chicken breast,
(cut into strips and then 1/2-inch chunks)
12 cups chicken broth
2 - 14 1/2 oz. Cans diced tomatoes (Italian seasoning)
1 can condensed tomato soup
1 can corn
1 tsp. ground black pepper
1 tsp. ground white pepper
1/2 tsp. Oregano
1/2 tsp. Sweet Basil
Just a pinch of Rosemary
8 oz. Pasta
1 zuchinni, diced
1. In a large heavy pot heat oil over medium heat. Add garlic and saute 1 minute. Stir in Carrots, celery, peppers and onions. Cook 4 to 6 minutes, until crisp-tender.
2. Add chicken and cook 4 to 6 minutes, stirring often.
3. Add broth and tomatoes, soup and scallions, and remaining spices, increase heat to high, cover and bring to boil. Reduce heat to simmer and cook 30-40 minutes.
4. Stir in zuchinni and allow to soften. Stir in pasta (pre-cooked separately/rinsed)
5. Ladle into bowls and sprinkle with chopped parsley, if desired.
Yield: 16 yummy servings
The soup is even better the second day, although the pasta will absorb quite a bit of the broth. If necessary, add some more chicken broth when you reheat it.
I put everything that I cook on my computer in my Ecookbook and I encourage my wife to do the same, but she slacks a bit. When I am gone, she can find them.
last week or so I asked for info on Artisan Bread. I was provided lots by the good guys on these threads
I have successfully baked 5 loaves, the last two were very good......tough crust, holes inside, very good flavor. The amazing thing is that once you get the hang of it, it is really very easy and uncomplicated. The video shows all you need to know
Had the spanish rice last night - AWESOME! - part of our family now....again, thank you!
Leg of lamb was over $85.00 at the market last week. Anyone else with this experience?
“add another vegetable instead of the tomatoes.” Are you thinking broccoli, asparagus?
How long do you bake them and at what temp? Thx—they sound good and I don’t want to mess them up.
I was actually thinking about carrots, since it is one of the few vegetables that everyone in my family will eat and they have liked them in some of the other white lasagna’s we have eaten.
Happy Mother’s Day to all of you mothers that follow this thread!
I was trying to remember that when I posted! Probably a typical pie temp would work and just bake until they are lightly golden brown. What happens is the butter melts into the vanilla and sugar and absorbs into the crust leaving a gooey coating on the inside of the pie, but they are hollow when you bit into them. It’s important to get a tight seal or the goo will leak out. I can’t remember if she put a wash on the outside. Let me know how it turns out! It’s fun to play around with new things, even if it doesn’t work, but I hope it does!
My Grandma was a very special person and I loved learning from her, but she didn’t measure in the traditional sense. One day I asked her over the phone how to make something. It called for a cup of sugar. I said like a measuring cup? She said, “No, like a tea cup.” Oh...I said, and proceeded to figure it out on my own with the basic idea.
So, I’m afraid that is what I have done for you! Just have fun. That’s what she did.
We finally got to try the Arroz con Pollo today! We really liked it. I did however think the rice was a little on the mushy side. There wasn’t any excess liquid when I added the olives and peas so I kept the lid on for the last 20 minutes.
I think you said at some point that you have tried other rices. I’m thinking of trying long grain brown rice next time.
It worked out really well with the boneless skinless chicken thighs. I have another pack of b/s chicken thighs in the freezer. We got them for $1.50 for 2 lb packages, so I stocked up at the time! lol
Glad you liked the Arroz con Pollo!
Did you use the converted rice? We never seem to have a problem with it being mushy unless we use a different kind of rice. It has been mushy when we tried other kinds of rice, so we always use the converted rice for this recipe.
Wow, that is a great price on chicken thighs. About the best I ever find around here is 99 cents per lb., so I stock up then.
Yeah, I used the converted rice. First time I used it. It was like over done pasta. No resistance.
Wow, that is a great price! They are never that cheap here!
Ask libertarian27 to add you to the list. She is in charge of the list and would be happy to add you to it!
The new thread for the week should be up tomorrow morning, so keep your eye out just in case she doesn’t get you added tonight to the list. You can do a search for “Weekly Cooking Thread” or check her home page for all the previous threads as well.
jessky, you’re added to the ping list
Flamenco Lady, what a nice reply to the thread newbie:>)
Get ready - here’s comes this week’s thread!
Recap of this week’s recipes:
Appetizer* 31 Spinach Chips
Appetizer* 46 I Can’t Believe It’s Not A Packaged Biscuit Appetizer
Dessert* 6 Nutmeg Sauce
Dessert* 22 mothering cake (various cakes for mom)
Dessert* 6 cinnamon rolls with pie crust
Dessert* 44 Peanut Butter (and Chocolate) Rice Krispie Treats
Meal* 3 Beef Burger Stroganoff
Meal* 8 Grannys Sunday Chicken
Meal* 15 Camarones a la Playa (Beachside Shrimp)
Meal* 20 Riverbend Camarones
Meal* 27 Chicken Alfredo Lasagna
Meal* 32 Tuna stuffed celery:
Meal* 50 Moms Salmon Patties
Side* 39 Mexican rice
Soup* 51 Italian Chicken Soup
(please don’t add any more new recipes here- they won’t be categorized - this week’s thread coming up)
Weekly cooking Thread for May 14th
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