Skip to comments.Weekly Cooking Thread ~ May 14, 2011 (Recipes)
Posted on 05/14/2011 8:08:36 AM PDT by libertarian27
Welcome to the 23rd 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.
Last place I worked we did buffalo sweetbreads with blue cheese foam. Very good.
Thanks! Just ran it by Mrs p6 and we’re good to go!
Cretons are yummy!
It was a family staple all the time I was growing up.
I still have my late Moms recipe for it, and use it often
I had to modify it a bit for my taste.
But I love the concept.
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Along with the Mexican rice from last weeks thread, some fresh pulled green onions from the garden, Jalepeno and banana peppers on the side. Gunna be a fat puppy tonight!
If your friend caught a freezer full of razor clams after catching the halibut I suggest more than a box of chocolates.
I think Roccus owes you 14 points...
I like it the way you do, too.
When I posted it before, I used the original recipe.
Some folks don’t care for the spicier version.
I just don’t care for all the cloves and cinnamon, but that’s just me.
I know a guy who put those in chili. And he’s Hispanic!
I made these today to try them, since my hubby was in the mood for cookies and he loves german chocolate cake. The basic recipe can actually be used with just about any flavor cake mix. It is also a great way to quickly use up cake mixes that have gone past their “best if used by date” too, when you might be wondering if the baking soda and powder will be at sufficient strength to make a cake that will rise correctly.
We still like chocolate chip cookies the best at my house, but these were pretty good too!
German Chocolate Cake Cookies:
1 German Chocolate Cake Mix
1/3 cup brewed coffee or decaf
1/3 cup oil
½ cup chopped pecans, divided
¼ cup shredded coconut
Directions: Mix first four ingredients together with spoon or electric mixer. Then fold in ¼ cup of the pecans. Refrigerate dough for 20 minutes or so to keep dough from sticking to your hands. (If dough is still too sticky, refrigerate a few minutes more. It will need to be a little sticky so that the coconut and nut mixture will adhere to the cookies. )
While the dough is in the refrigerator, mix the remaining ¼ cup pecans with the coconut.
Roll into one inch balls and roll each ball in coconut mixture, then place them on a non stick cookie sheet or cookie sheet lined with parchment paper. Bake at 350 for about 15 minutes.
Makes 16 cookies
I have boiled shrimp in V8 and it has been good.
Last time I fell asleep. When I woke up the V8 was reduced about 30%. The shrimp were over cooked but I ate them anyway.
I saved the sauce and put new shrimp in during the last 8 minutes and it was outstanding.
While V8 is a little bland simply add some hot sauce.
Great finger food.
That just sounds too easy. We will have to try that soon.
I’m making chocolate chip cookies in just a bit, didn’t know it was the national day though. Whoooo Hooooo! A legitimate excuse for chocolate!
This recipe sounds so much easier than the one I’ve been using. Mine has a reduction that is a pain in the backside. I’m going to try yours next.
This is one of my daughter’s family favorites for breakfast along with chorizo and scrambled eggs.
That’s a pretty hearty breakfast!
I bet that would be good. I think they even make a spicy V8 now.
They are easy. Another great combination is to use the basic recipe of 1/3 cup water (I actually use coffee instead for anything chocolate), 1/3 cup oil and 1 egg with a devils food cake mix, and add in chocolate chips and chopped nuts. We rolled these in powdered sugar. They remind me of the homemade chocolate cookies that were popular when I was a kid, but better.
We’re making these today for a birthday celebration!
1. Chase pig up hickory tree
2. Burn down hickory tree
3. Have dinner.
Speaking of Pig, went to a Pig Roast yesterday...Oh how I love Pig Roasts - better than steak...and oh, the skin! yummy
::: checking flights to NC :::
Was that an in-ground pig roast? Pig in the ground is something that I would like to do.
No, it was an above ground metal firepit.
Around here either they are welded metal or use an old(washed out)oil tank that’s cut in half.
Have a group of guys who will get together to put on pig roasts in the area. We have many Puerto Ricans in the community that have the methods passed down through generations- along with awesome rice and black beans (that I still haven’t dragged their recipes out of them ;)
Thanks. Being from the south, pigs are roasted in the ground there. I have read up on the process, but not done it. I am told there is none better. There are people that specialize in doing pig-in-ground cookouts and will come over and do them for you. I guess that I will just have to get by cooking the pig on the grill or smoker!
They pretty much mimic the ‘in-ground’ method with lots of wood and burying the pig inside the ashes,etc. - it’s a yummy mess! The metal boxes are big - probably 5’x4’
Next time I talk to one of the guys I’ll get the scoop on how they go about it - I usually show up when the pig is done :>)and the box is still smoldering away off in the corner.
Here’s an update on the Chocolate cupcakes with peanut butter frosting we made yesterday from the link at my last post to the thread. The cupcakes were amazing! My daughters said they tasted like their favorite candy (Reeses’ Peanut Butter Cups)in a cupcake! We now have a favorite frosting in our family too. It would be great on white or yellow cupcakes as well.
We had some leftover coconut and chopped pecans I had mixed up for the German Chocolate cupcakes, so hubby and I sprinkled some of that on top of our cupcakes. They were good that way too!
Also, I finally found several recipes for baked beans made completely from scratch using dry beans, by going through some old cookbooks from the 1940’s. I sort of took a little bit from each recipe and drew from my own version of baked beans using canned beans, and came up with my own version of home made baked beans from scratch. We had them for dinner last night and they were really good. Everyone liked them better than any of the baked beans we had ever eaten. I still want to make them again and play with the recipe a little before I finalize the recipe, but I will share with you what I did.
Home Made Baked Beans
1 32 oz. package of Navy beans, soaked in about 16 cups of water overnight.
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup molasses
1/2 cup ketchup
1 tsp. dry mustard (Coleman’s)
2 tbs. Worcestershire sauce
1/4 lb. salt pork, cut in chunks (I actually some bacon instead this time around, since I didn’t have any salt pork)
Drain the beans and rinse after soaking over night. Place beans in a large stock pot with enough water to cover the beans completely and go about 1 1/2 inches above the beans. Bring beans to a boil and reduce heat and cook slowly until beans are tender, stirring and checking them periodically and adding a little more water if needed. (This takes several hours so be patient. I cooked mine low and slow for 3-4 hours before they became really tender.
Once the beans are tender, drain them, reserving the liquid from the beans (one cookbook called this the bean liquor).
Transfer the beans to a large casserole dish and mix in the next six ingredients and a little of the reserved bean liquid. (I couldn’t quite fit all the beans in my casserole dish so I just filled it up and used the rest of the beans to make navy bean soup today for our dinner. That was really good too!)
After mixing everything in I added my in my bacon and folded it in to the beans reserving a few strips of bacon to lay on top of the casseriole dish.
I cooked them in a 325 degree oven covered for about an hour and then uncovered them and cooked them another 20 minutes or so, since I had meat and potatoes that needed to cook at that temperature and we were getting hungry! The cookbooks all said that for the best flavor you should cook them covered in a 250 degree oven for about 6-8 hours, adding additional bean liquid or broth as necessary. (My family and I weren’t going to wait that long, yesterday.)
Here is the soup I made with the rest of the beans and the bean liquid for tonight’s dinner. (I sort of cleaned out the last of the fresh vegetables I had left in my refrigerator since I need to go grocery shopping tomorrow):
Navy Bean and Bacon Soup with vegetables
2 cups cooked Navy Beans
1/2 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 slices of cooked bacon, crumbled
1 tsp. minced garlic
Liquid from cooking the beans and/or chicken broth
Salt and pepper to taste
1 1/2 cups of shredded cabbage
I threw everything into my soup pot except the seasonings and cabbage and cooked it until the carrots were tender. I tasted the the broth and added my seasonings. (It didn’t need any salt today, as this batch of bacon was really salty.) I had just a little cabbage left in my refrigerator, so I threw that in just before serving so there would be a little bit of added texture and freshness to the soup. It too was delicious!
Hope you all enjoy!
|Spiced Pear Cake
|3/4 cup all purpose flour
1/2 cup whole wheat pastry flour*
1/2 cup sugar
3/4 tsp baking soda
3/4 tsp cinnamon
|1/8 tsp nutmeg
1/2 cup pear nectar**
3 T egg substitute
2 1/2 cups thinly sliced pears (about 2 1/2 medium)
1/4 cup dark raisins
Combine the flours, sugar, baking soda, and spices, and stir to mix well. Stir in the pear
nectar and egg substitute. Fold in the pear slices and raisins. Coat an 8 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake for at least 20 minutes. Cut into squares and serve warm or at room temperature.
*Whole wheat pastry flour is lighter than whole wheat flour yielding a softer texture and can be substituted with all purpose flour evenly.
** Pear nectar - You can use extra pear slices, well mashed with some water added.
Per Serving: Calories 169 ; Total Fat 0.4 g; Protein; 3.4g Calcium 15g; Dietary Fiber 2.7g; Cholesterol 0; Sodium 85mg; Potassium 245mg; Iron 1.1mg.
Meant to add that it serves 8. This is a very moist cake.
That sounds yummy!
A place to find Nectars is in the Hispanic section of supermarkets.
Goya makes Pear Nectar!
Their juices and nectars are pretty good and have a very long shelf life (in comparison to mainstream manufacturers)- good for preppers.
*I bet my Mom’s Nutmeg sauce (I posted on the Mother’s Day thread) would be great with this cake.
I would try to remember to get the nectar next time, so I can see the thickness. :)
Another thing nice is not having to drag out the mixer.
I put it in my corning ware dish with the glass lid. I made it on Saturday and we used it up on Monday. It is so moist I didn’t want to risk it going bad.
That’s another thing nice. Sometimes you just want a small cake and not a big one. Someone a few weeks back wanted a good breakfast cake, but I don’t recall who. :(
Recap of this weeks recipes:
Breakfast* 13 Cretons (French/Canadian breakfast pate)
Dessert* 60 German Chocolate Cake Cookies
Dessert* 78 Spiced Pear Cake
Meal* 3 My Famous Yucatan Poke Chops
Meal* 6 BACON CHEESEBURGER PASTA
Meal* 17 Chicken Picatta
Meal* 19 Latin Style Pork Loin in the Slow Cooker
Meal* 22 Classic Jambalaya
Meal* 25 Critchfield Jambalaya
Meal* 26 Pork Carnitas
Meal* 38 Vietnamese Sugar Cane Shrimp (Chao Tom)
Meal* 44 Seafood Thermador
Meal* 45 Zupa Toscana
Meal* 55 Chicken Enchiladas
Side* 77 Home Made Baked Beans
please don’t add any new recipes on this thread
this week’s post coming up
Cooking thread for May 21st
Yum! I have all this on hand. I think I’ll make it for dinner. I’m so tired of the food I could every month. :o)
These pork chops should be served with the traditional Yucatan onions:
Pickled red onion:
2 red onions, peeled and sliced very thinly
1/2 cup vinegar
1/4 cup orange juice
1/2 teaspoon dried Mexican oregano
salt and pepper
Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop cooking. You want them a little crunchy.
Place the onions in a glass container with the remaining ingredients and allow to sit for several hours before serving. They keep up to a week in the refrigerator. Also yummy on tacos.
Please put that yummy looking recipe on this week’s thread too!
I hope I posted it again in the right place. These cooking threads continue to confuse me.
These threads are weekly - when the new week comes up (every Saturday) I recap the recipes on the thread from the Saturday before- post that same recap on this Saturday’s thread so everyone can review and check back if they want to.....
On the old thread (from last Saturday)you’ll see the recap of that week’s recipes at the end of the thread- under that post I’ll link to the next(the current) cooking thread.
Each thread is connected to each other in the beginning post and the end of the thread. (unless people are still commenting back and forth in the old thread- like we are doing right now :>)
Technically you can click all the way back to the first post in December from the pinglist post at the beginning of each thread (or just check my profile page and the links are there for each week’s recap post)
Hope this explanation helps and isn’t more confusing :>)
The reason why I request recipes under the official close of a thread to the current week is because I recap the recipes and post the list on the current week - if a recipe comes in after I do that -the recipe is lost and won’t get recorded on the recap posts.
If people are looking for the recipe or that recipe type - they won’t find it in the recap posts.
I also have all the recipes on an excel sheet- so say if a holiday is coming up - I can list all past recipes and where to find them back in the old threads for that meal (say all appetizers for New Years or Superbowl - as an example)
And, if anyone comments they are looking for a recipe from months ago and give me a hint - I can usually find it pretty quick (if they have no luck in finding it themselves)
“... request recipes under the official close of a thread to the current week ...” Libertarian, please don’t take this as criticism, but statements like this are one of the reasons I have no clue how your system works. I will just trust to your continuing good nature to help me when I get lost again, as I inevitably will. The recipes are super. :)
I’m too wordy - it’s my downfall :>)
Let me try again:
Every Saturday there’s a new cooking thread
Every Saturday I recap recipes from last Saturday’s thread
When people look at the Cooking thread today (May 21st) they can see the recipes from last week - if they want to check them out (like that yummy sounding ‘Spiced Pear Cake’)-they can go to the link under the recap (on comment#2 on the May 21st post) and find it quick.
Your recipe for ‘Picked Red Onions’ was posted after I recapped all the recipes on the May 14th thread- it missed the list that I posted on this Saturday’s thread (But now, your recipe will be in the recap post for May 21st so people months from now can find it)
Oh bummer - I think I just got wordy again:>) sorry, I can’t help it :>)
Yeah! Rillettes! Love them!
Some things, the French do very well!
Couldn’t have said that better myself - when it comes to food, the French really have elevated it to a fine art!