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Weekly Cooking Thread ~Recipes~ May 21, 2011
FreeRepublic Cooks | May 21, 2011 | libertarian27

Posted on 05/21/2011 6:46:30 AM PDT by libertarian27

Welcome to the 24th 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
"If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste." ~Jonathan Swift~

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May 21 - National Strawberries & Cream Day

May 22 - National Vanilla Pudding Day

May 23 - National Taffy Day

May 24 - National Escargot Day

May 25 - National Wine Day

May 26 - National Blueberry Cheesecake Day - National Cherry Dessert Day

May 27 - National Grape Popsicle Day

1 posted on 05/21/2011 6:46:34 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Cooking Thread Ping List

(to be added/deleted, please request on this thread or PM me)

Recap of recipes for May 14th

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

http://www.freerepublic.com/focus/chat/2719820/posts?page=82#82


2 posted on 05/21/2011 6:49:08 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Black Eyed Susan-It is Preakness Day afterall.
http://www.preakness.com/sites/www.preakness.com/files/content/preakness-tradition/BES_Recipe_2011.jpg


3 posted on 05/21/2011 6:52:03 AM PDT by Holen1 (Chesapeake Bay seasoning. "I put that **** on everything.")
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To: libertarian27

How about a good Hot Pepper Sauce?


4 posted on 05/21/2011 7:15:33 AM PDT by screaminsunshine (Shut up and eat your Beans!)
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To: libertarian27

My daughter-in-law collects home grown cook books from this area. Most of them are written by Church groups as fund raisers and there are many hours of volunteer time put into them. My wife had some of her cookie recipes in one put together by the Republican Women...


5 posted on 05/21/2011 7:28:26 AM PDT by tubebender (Help! I've fallen, and I can't reach my wine!)
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To: screaminsunshine
All right, since you asked:

Paintpeeler Sauce

1 lb assorted hot chilis (any mix of Thai dragons, jalapenos, serranos, New Mexicos, Scotch bonnets and/or habaneros or bhuts -- Indian 'ghost' peppers)
1 cup white vinegar, approx. May need more or less, see below
1/2 medium white onion
4-6 large cloves garlic (or 4-6 tsp minced garlic in oil)
1 tsp prepared horseradish
sea salt, to taste (I generally use 2 tsp per lb. of peppers

De-stem the peppers and put peppers, onion, garlic, salt and horseradish in food processor (you really don't want to hand-chop these peppers, ok). Pulse until desired texture is acheived -- I just turn it full 'on' for 30 seconds or so.

Empty contents into large jar or jars. Fill to JUST covering with vinegar. Shake well and refrigerate, at minimum overnight, a week is much better.

Serve on anything, except perhaps raw hot chilis.

Note: you can use a flavoured vinegar here, but the flavour seems to get "lost" the times I've tried it.

Next note: if this sauce is too hot for your taste (and it IS hot, or hotter, depending on the peppers you use), you can cool it out to your liking by adding sour cream.

Remember, capsaicin and oleoresin capsicum, the two hot principles in chilis, are cousins of the B-vitamin family and are soluble in fat. Therefore, if you ever "burn" your tongue with hot chilis, just let a pat of butter melt on your tongue, or eat a tsp of sour cream slowly, or drink some whole milk or better still buttermilk.

Peligroso!! Muy, muy picante!!

6 posted on 05/21/2011 7:40:21 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: libertarian27; happydogx2; glock rocks
May 21 - National Strawberries & Cream Day

Oh this bit of news will tickle my wife and her blue haired FRiends when they find out. They are having a Parish Party at our Church today and will be serving Strawberries over Angel Food cake topped with some 28% butterfat ice cream produced by the local Humboldt Creamery for Costco

7 posted on 05/21/2011 7:42:21 AM PDT by tubebender (Help! I've fallen, and I can't reach my wine!)
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To: SAJ

Man that sounds good. I am going to try it. I just ordered some Bonnet, bhut and Hawaiian Big Island seed to grow this Summer. I printed it and can’t wait. But you do not cook it. I might try to make some Nevis Hot Sauce too..


8 posted on 05/21/2011 7:47:02 AM PDT by screaminsunshine (Shut up and eat your Beans!)
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To: screaminsunshine
You can certainly cook this sauce. Boiling it in the vinegar will, over time, burn off some of the capsaicin/oleoresin capsicum, and, if you monitor the taste while cooking (with, of course, a bottle of beer to hand ... ;^)    ), you can end up with a remarkably tasty, but not too hot, sauce.

The reason I say "you can end up with" is that there is no "right" amount of time to boil the sauce; it goes by guess and by G-d. I did this by accident on Memorial Day 1991, and the sauce was fantastic...and I've never had the boiled sauce be that good again. So, get out your lucky rabbit's foot.

Happy saucing!

9 posted on 05/21/2011 7:52:18 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ

TX.


10 posted on 05/21/2011 7:53:16 AM PDT by screaminsunshine (Shut up and eat your Beans!)
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To: libertarian27

The “poke” 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.


11 posted on 05/21/2011 8:03:10 AM PDT by La Lydia
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To: libertarian27; All
I made this last week & hubby loved it! You can probably use just about any cheese-I think I'll opt for real cheese next time instead of Velveeta. It was super easy!

Outback Steakhouse Mac A Roo & Cheese

Yield: 4 servings

2 cups dry penne pasta
8 ounce Velveeta cheese
1/2 cup heavy cream

Cook pasta according to package directions. Cube Velveeta in small pieces, so it can melt easily. In a small saucepan*, combined cubed Velveeta cheese and heavy cream. Turn the heat on low and stir until all cheese is melted. Reduce the heat to simmer until you are ready to combine with the pasta. Once pasta is done, pour back into the pot where it was cooked; add sauce and mix well.

*I used a double boiler to melt the cheese. :)
12 posted on 05/21/2011 8:15:05 AM PDT by stylecouncilor (What Would Jim Thompson Do?)
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To: libertarian27
Crock-pot Pulled Pork

Put a boneless pork loin in your crock pot and partially cover with root beer (any brand not diet). Cook on low 6-8 hours. Drain all the liquid and shred the pork...combine with your favorite BBQ sauce. I like Sweet Baby Rays. Serve on buns. This pulled pork also freezes well so I use most of a full loin.

13 posted on 05/21/2011 8:30:59 AM PDT by The Great RJ (1`1)
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To: The Great RJ

It’s amazing how wonderful root beer goes with pulled pork!

I’ve posted this recipe for pulled pork with root beer marinade here before - it’s from the allrecipes site....a much more fussy recipe - but boy is it good.

http://allrecipes.com/Recipe/Sweet-and-Savory-Slow-Cooker-Pulled-Pork/Detail.aspx


14 posted on 05/21/2011 8:36:32 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

In honor of escargot day (and garlic lovers)

Easy Garlic Escargot (YUM)

Ingredients
1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
1/3 cup white wine
1/3 cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
1/4 teaspoon dried tarragon
1/4 cup grated Parmesan cheese

Directions
1. Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

3. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.

4. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

5. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.

6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.


15 posted on 05/21/2011 9:23:30 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

That recipe sounds fantastic!

We always used to eat escargot in the 80’s, Supermarkets even had product set-ups where they would sell the empty shells and the tins and you could load them up yourself.

I have one of those clear glass lamp bases you can put stuff in and I have it filled with escargot shells - it’s my escarot light - lol

I got to go get some escargot - reading the national holiday reminded me how good they were - your recipe sounds awesome!


16 posted on 05/21/2011 10:12:14 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Thanks! We have also made them with clams, mussels, and small oysters as well. This recipe seems to work well on all of them.....good eating....love the lamp - LOL


17 posted on 05/21/2011 10:18:00 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Please add me to your ping list. Thank you!!


18 posted on 05/21/2011 10:58:37 AM PDT by Hoffer Rand (There ARE two Americas: "God's children" and the tax payers)
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To: All

Here’s one of my original recipe’s I’ve been making for years:

Chicken (or Turkey or Ham) A-La-King

ingredients:

CHICKEN, TURKEY or HAM pieces, cooked, 2 cups.
FLOUR, All-Purpose, 4 tablespoons
BUTTER or OLIVE OIL, 3.5 tablespoons.
CHICKEN BROTH, 14 oz (1 can, approx 1.75 cups)
EVAPORATED MILK, Low Fat, 12 oz (1 can) (or reg milk)
PAPRIKA, 1/8 teaspoon
SALT, 2 teaspoons
WHITE PEPPER, 1/4 teaspoon.
SHERRY, 3 tablespoons

Optional: PEAS, Frozen, 1 bag, cooked.
Optional: ONION, Chopped, 1/2 cup, saute’d.

Serve with rice or pasta.

directions:

1. Cook RICE or PASTA.

2. Chop up CHICKEN (or TURKEY, or HAM) into bite size pieces.

3. If using ONION, saute’ for about 3 to 4 minutes and remove to a plate.

4. Heat BUTTER or OLIVE OIL in 5 qt Dutch Oven over medium heat. Sprinkle in FLOUR, stir to combine and cook for a minimum of 4 minutes, stirring constantly (this makes your Roux).

5. Whisk in CHICKEN BROTH and MILK a little at a time, stirring. Bring to a boil. Lower heat and cook uncovered for 5 minutes until thickened.

6. Add in CHICKEN (or TURKEY, HAM), PAPRIKA, SALT & PEPPER. Bring to boil. Then add the COOKED PEAS to pot, if desired. Lower heat and cook uncovered for about 5 to 10 minutes or so, stirring to keep the milk fomr scorching, until all ingredients are hot.

7. During the last minute of heating, add the SHERRY. Heat, but do not boil.

Serve A La King in a bowl over a bed of rice or pasta.

This is a great “comfort food” kind of recipe to use up any leftovers.


19 posted on 05/21/2011 12:24:09 PM PDT by OhhTee5
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To: Hoffer Rand

You’re added - Happy cooking!


20 posted on 05/21/2011 1:19:49 PM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: stylecouncilor

That looks good. I might use both processed and hard/real cheese. They work really well together. I can see where all processed would be too much.


21 posted on 05/21/2011 1:41:29 PM PDT by Netizen
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To: libertarian27

Thanks for the pulled pork recipe.....we are headed to the store.....


22 posted on 05/21/2011 1:45:14 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: OhhTee5

I had forgotten all about chicken ala king. I don’t think I have made that since my college days in the 70’s. With this economy, that is a great dish to add back in to my cooking routine! Thanks for posting it!


23 posted on 05/21/2011 1:56:11 PM PDT by Flamenco Lady
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To: OhhTee5

I’m saving this one to try as a base for a white sauce for lasagna. :)


24 posted on 05/21/2011 1:57:53 PM PDT by Netizen
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To: SAJ
I just printed your hot sauce, sounds good. Will try it this summer.
25 posted on 05/21/2011 2:14:32 PM PDT by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: SAJ

I grabbed your recipe too. We have an assortment of hot peppers that we are planting this season. :)


26 posted on 05/21/2011 2:34:35 PM PDT by Netizen
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To: libertarian27

bfl


27 posted on 05/21/2011 4:07:15 PM PDT by Marmolade
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To: libertarian27

Thanks for the ping! :)


28 posted on 05/21/2011 5:33:36 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set...)
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To: Diana in Wisconsin

Hey, young lady — you’ve got more good recipes than Carter’s have little pills. Why not post a couple of them, hmmm?


29 posted on 05/21/2011 7:55:18 PM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ

Bump me in another month or so for recipes. (Do it!) Logging 60+ hour weeks this time of year...and THAT is why I’m posting at nearly 11:30pm on a Saturday Night! Making hay, as they say! My OT this time of year keeps me afloat the other 10 months of the year...

Of course, I’ll be dead before I’m 55, but Eh...it’s a living, LOL! :)


30 posted on 05/21/2011 9:32:27 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set...)
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To: Diana in Wisconsin

I’m living proof that your lifestyle won’t kill you at 55; just be prepared to make up for the sleep you’ve lost, hour for hour (payback’s a bummer.).


31 posted on 05/22/2011 2:43:49 PM PDT by Silentgypsy
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To: Silentgypsy

I’ll sleep when I’m dead, LOL! :)


32 posted on 05/22/2011 7:33:37 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set...)
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To: libertarian27

I got my daughter some knock-off Dr. Pepper to try. She didn’t like it, so I searched for recipes to use it in. I found this recipe and it was simple and good. From comments I’ve read, this recipe can be made with cola instead. Some people add onions, but I didn’t think it needed them so I didn’t go to the effort to add them. I also didn’t thicken it as I’m not a fan of cornstarch and I thought it was thick enough. I’ll be making this dish again.

Dr. Pepper Pork Chops

4-6 pork chops

1 can Dr. Pepper

12 oz ketchup or chili sauce

2 tablespoons Worcestershire sauce

Salt and pepper to taste

Place all ingredients in the crock pot, and cook on low for 6 hours or until the pork chops are cooked through. Remove the chops and whisk in 1 tablespoon of cornstarch (or flour) to thicken the sauce into a gravy. Serve over rice.


33 posted on 05/22/2011 8:17:47 PM PDT by pops88 (geek chick over 40)
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To: libertarian27
Help Taste of Home donate up to $100,000 to the USO by viewing their Flag Cake

Saying thanks to the men and women in the Armed Forces has never been easier. View this patriotic recipe before the 4th of July and Taste of Home will donate 10¢ to the USO for every person who visits.


34 posted on 05/26/2011 7:50:57 PM PDT by Netizen
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To: Netizen

That’s a great donation link - every dime counts!

If I remember I’ll put this up high in next weeks thread. If I forget - please link again.

And the recipe looks awesome too!


35 posted on 05/27/2011 3:39:01 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Yeah, I thought it be reposted til its done, since there are always newcomers to the thread.


36 posted on 05/27/2011 10:14:23 AM PDT by Netizen
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Recap of this week’s recipes:

Appetizer* 15 Easy Garlic Escargot
Meal* 12 Outback Steakhouse Mac A Roo & Cheese
Meal* 13 Crock-pot Pulled Pork
Meal* 19 Chicken (or Turkey or Ham) A-La-King
Meal* 33 Dr. Pepper Pork Chops
Side* 3 Black Eyed Susan
Side* 6 Paintpeeler Sauce
Side* 11 Pickled red onion:

(please don’t add any new recipes on this thread - visit this week’s thread - link coming up)


37 posted on 05/28/2011 6:28:11 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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http://www.freerepublic.com/focus/chat/2726416/posts?page=1

Link to May 28th recipe thread (this week’s new thread)


38 posted on 05/28/2011 6:34:04 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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