Skip to comments.Weekly Cooking Thread ~Recipes~ May 28, 2011
Posted on 05/28/2011 6:28:45 AM PDT by libertarian27
Welcome to the 25th 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.
This is my chili recipe.
2 pounds ground beef, or cut into 1/2 cubes
Salt and freshly ground black pepper ( salt optional)
1 T ground cumin
1 large onion, diced
5 cloves garlic, minced
1 T chipotle pepper puree
3 T chili powder
1 T arbol chili powder
1 T ancho chili powder
1/2 - 1 tsp cayenne powder
2 (28oz) cans tomato sauce
3 cans rotel
2 cans beans (pinto and kidney?)
2 tsp sugar or vinegar to cut acidity (I use the sugar)
In a Dutch oven or soup kettle, season the beef with salt and pepper, and saute until browned. Sprinkle with cumin and stir well. Add the onion and garlic, cook until soft. Add the remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour, or until the beef is tender. Remove from heat and adjust seasonings, if needed.
“You didnt use eggs in your dough?”
No, the dough doesn’t need eggs. I didn’t care much for using a Bisquick dough so I Googled “Upside Down Pizza” and found the dough I use. It comes out somewhat thin and is spread on. I like the way the dough comes out. It’s not too heavy our doughy.
Will you share the dough recipe you used with us by giving the link to the recipe please? I could have used that dough a few weeks ago when I ran out of eggs.
Post 27 has the dough recipe and a note about it at the end. I don’t know I’d find the original recipe I got it from. I just looked at recipes till I found ones that didn’t use Bisquick. As far as I recall, all the dough recipes were the same.
We like thicker dough, how would we fix that?
Thanks! I was confused, I had already copied down your earlier post because chicken artichoke pizza is my very favorite pizza and I definitely want to try it. I thought you were talking about a different dough than the one in the earlier post and I was thinking I should try them both out and see which I liked the best, since with pizza in my house I have to make enough to serve five big eaters, so it is always at least two very large pizzas.
After looking at 30+ recipes I haven’t found any that do not use eggs. It seems this is more of a casserole and not pizza per se. Then it hit me, my husband told me after we got married that his mom used to make pizza with bisquick, but the family didn’t like it. He told me then not to do that! So, now I’m hesitant. :/
While I think of it, I was trying to find a recipe the other day that I think was posted on one of these cooking threads, but I never did find it. I think it was quite a while ago when it was originally posted to one of these threads, but I could be wrong.
The recipe was not really a pizza but was similar to pizza and had a lot of onions. I want to say it was a Scandanavian or Eastern European recipe, but I am not sure. I can’t for the life of me remember the name of it either.
Does this ring any bells with anyone? Perhaps someone will regognize it and remember the name or where it was posted.
I have a sister that sometimes has difficulty with foods containing eggs. She told me about a pizza crust mix she buys at a Winco Store here locally that is sold in their bulk foods section. I know one time when she ran out of the pizza crust mix she used Bisquick in place of the pizza crust mix and it turned out just fine. She did not use the recipe on the box of bisquick but the recipe she normally uses with the pizza crust mix. If you don’t want to use Bisquick, I know Sandra Lee has a home made baking mix on her food network link online.
Here is that recipe my sister has used:
3 1/2 cups mix
1 pkg. active dry yeast
1 cup water
Mix and let rise for one hour. Spread and flatten dough and cover with your favorite toppings. Bake in a 425 degree oven for 15-20 minutes, depending on the thickness of your pizza dough and the melting time of your cheese.
Now, on to something different.....
I made this yesterday. Its sort of a combination of a couple of recipes.
|1 lb. 93% lean ground beef
2 cloves minced garlic
1/2 cup minced onion
1 T cumin
1 can Rotel
1 8 oz tomato sauce
15 oz. can pinto beans, drained
4 T chipotle salsa, divided
4 oz. can jalapeno salsa
| 2 T + 1 1/2 tsp of taco seasoning (1 pkg taco seasoning)
12 lasagna noodles
1 15oz nonfat or reduced-fat ricotta cheese
3/4 C plus 2 T fat-free egg substitute or 3 eggs
3 C shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese
diced jalapenos to taste
Cook ground beef in large nonstick skillet or sauce pan over medium heat, stirring to crumble, until no longer pink. Add garlic, onions, cumin, taco seasoning, Rotel, tomato sauce, beans, jalapeno salsa and 1 T chipotle salsa, and some diced jalapenos; stir to mix well. Remove from heat and set aside. Soak noodles for 20 minutes in hot water. Coat a 9 x 13 pan with nonstick cooking spray. Put a 1/2 cup of sauce in bottom of pan and line the bottom of the pan with 3 of the noodles. Combine the ricotta and egg substitute in a small bowl, add 3 T chipotle salsa, diced jalapeno, mix well. Set aside. Spread 1/3 of the meat mixture over the noodles, dot with 1/3 of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients. Cover the dish with aluminum foil and bake at 350 F for 35 minutes. Remove foil and bake another 25 minutes until the dish is heated through and the cheese is melted. Remove from the oven and let sit 15 minutes before cutting into squares and serving. Yields 8 servings.
Now, I thought the meat sauce was a little dry or a little too little. so I think next time I would add a second can of tomato sauce and another can of Rotel. Shoot forgot to list 1 tsp of sugar to the meat mixture to cut the acid.
For cheese I used some 4 cheese Mexican blend, 4 cheese Italian blend and some sharp cheddar. I use 2% and it turned our good. Hubby liked it the way it is, but I still want to try it by adding those extras. It might be a good way for you to use some of the black beans if you have left overs.
It’s not exactly thin crust. I would say it comes out closer to thick crust pizza. I was actually thinking of experimenting with the dough because I like a thinner crust.
Thanks for sharing the recipe, but it won’t work in Upside Down Pizza that the dough question was about. The dough for this pizza has to have a consistency that it can be spread on top of the toppings.
I’m holding you to that! And looking forward to it!
That thin, white tangy dressing they use on their salads in Germany was the BEST! Never been able to duplicate it, but I’ve never forgotten how good it is! It was like a thinned out sour cream with a bit of vinegar.
You’re looking for an old-fashioned, baked mac and cheese recipe. Here’s the way my mom has always made her mac and cheese in the 50’s and 60’s and it’s delicious.
MACARONI AND CHEESE
Cook a package of elbow mac till nearly done, drain and dump into a buttered 9x13” Pyrex baking dish. Butter the macaroni with a little butter, mixing till evenly coated. Salt and pepper the macaroni and mix. Take a block of cheese, 8 oz., cheddar or colby or whatever you have and slice thin slices all over the cheese. Mix till evenly distributed throughout the macaroni. Pour in whole milk carefully so as not to disturb the mixture until it barely comes to the top. It should not completely cover the macaroni. Again, dot the surface with butter. Bake at 350 till the cheese is melted, the milk is absorbed and the top is golden brown.
Sounds good to me. Hubby isn’t big on Mexican food and my stepson can’t eat tomatoes, so I will have to cook it on a day when my stepson is at a friend’s house for dinner and hubby is open to mexican food. Not and easy task! LOL
Keep reading the thread. I posted a lot of recipes already including one of the cake recipes.
The rest of the cake recipes have incomplete instructions or are just a list of ingredients so I am going to have to try them out first in order to determine the appropriate cooking times and directions. It has probably been about 35-40 years since I made most of these cakes with my mother, so the rest will take a little bit more work but I will eventually get them all figured out and posted to the threads.
The spice cake was really good that I already posted to the thread yesterday. It was great with a cup of coffee too!
Thanks. I see that I will be eating a lot of homemade mac and cheese in the near future! But, thats Okay, I like mac and cheese. It’s like ice cream, it’s all good.
You are going to be the mac and cheese expert by the time you are done! lol
That dressing was the best! Hopefully, post 38 or 41 is he recipe.
I sometimes choose which to make depending on who will be eating. A rich creamy yellow mac and cheese whenever kids are a round to eat. But since we moved 500 miles away, they are rarely here anymore.
I have one that uses some powdered mustard in it. Yeah, kids tend to like the creamy stuff and prefer it on the stove with no brown areas.
” I was trying to find a recipe the other day that I think was posted on one of these cooking threads, but I never did find it. ...................The recipe was not really a pizza but was similar to pizza and had a lot of onions......
Does this ring any bells with anyone?......”
Oh Yeah!! I remember that recipe and tried it - came out soooo good.
(making out my shopping list: adding sweet onions-check, cottage cheese-check - lol - I have to make this again!)
Here it is: (Tarte Flambe) from poster mlocher
Made this yesterday - came out great
(Market had some cheap beef short ribs so I bought them (for the first time) and then looked for a recipe:>)
Slow-Cooked German Short Ribs
2 tablespoons all-purpose flour
1 teaspoon salt ( I used lots less)
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 large onion, sliced
1/2 cup dry red wine
1/2 cup chile sauce (I used ketchup instead)
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
(dash of nutmeg - just because:>)
2 tablespoons all-purpose flour
1/4 cup water
(didn’t bother with this - perfect as is)
1.combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
2. Brown short ribs in olive oil in a skillet.
3.In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
4.Cover, and cook on Low for 6 to 8 hours.
5.Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.
(link to recipe above has an extensive comment section - get some great ideas from those comments. Most said serve with mashed potatoes and they were soooo right)
That sounds SCRUMPTIOUS!!!!!
I picked up a package of chicken tenders that were on super, super sale and cooked them on the grill last night after marinating them in a mixture of 1 can of beer, about 1/4 cup of lemon juice, and lots of chopped garlic.
Served them with corn on the cob we cooked in the husks on the grill...........unfortunately dinner was delayed for about an hour and a half due to a marsh fire that was sparked by a cinder from the corn husks igniting a pile of “dandruff” from a nearby shedding cottonwood tree.
Dinner was excellent, the sideshow was not needed.
That sounds yummy too!
I was never one to marinate, except for in my own thoughts, (or is that stew?) but have really gotten into it over the months (with all the recipes posted here on these threads).
I’m finding myself gravitating to the cheaper cuts of meats, you almost have to nowadays, and exploring different ways to prepare them.
Cheaper cuts of meat? Does any such thing exist any more?
Around here I can still find chicken leg quarters for .59/lb and those short ribs were 1.99/lb (although mostly bone - but the dog likes those:) I’ve found pork tenderloin cuts for 1.99/lb when the whole tenderloins are 2.99/lb in the cheaper stores - end up cutting tenderloin anyways - so why not.....
But yes, every price is sneaking up, aren’t they! There’s stores putting family pack 85% hamburger on sale? for $4.29/lb! - but the cheapy places are thankfully holding onto 2.99/lb
I picked up a pork loin when I bought the chicken. It was on sale for $2.47 a pound and then red stickered to $1.79/lb.
I used to buy 40 pound cases of chicken leg quarters for $9.99. Then another place opened and the leg wars began. Sometimes I got it for $7. Every once in a while I can now get them in 10 lb bags for .39/lb and I will get a minimum of 2 bags, sometimes 4. I’m not sure what they are regularly because I only buy them on sale :)
Within 20 miles of me are 2 of the largest chicken processing plants on the east coast, one is Tyson and the other is Perdue. There absolutely no excuse for chicken prices to be so darned high around here.
Recap of this week’s recipes 5/28/2011
Bread* 8 Quick Banana muffins or cake
Bread* 10 Banana Bread-Betty Crocker
Bread* 12 The Best Banana Bread
Bread* 13 Banana Bread
Bread* 15 Extra Moist Banana Nut Bread
Bread* 53 Banan Bread
Dessert* 5 Cream Soda Float
Dessert* 7 Wintertime Fruit Salad
Dessert* 14 Banana ice cream
Dessert* 19 SNICKER SALAD
Dessert* 39 Quick Coffee Cake
Dessert* 83 Spice Cake
Meal* 7 Italian Stir Fry Noodles
Meal* 17 My aunts beer brisket.
Meal* 26 PUERCO PIBIL-Mexican slow-roasted Pork
Meal* 27 Upside down Artichoke Chicken pizza
Meal* 43 GLOP (dont ask)
Meal* 46 delux glop
Meal* 48 Chili Sauce
Meal* 56 Fannie Farmers Classic Baked Macaroni and Cheese
Meal* 62 Brisket
Meal* 67 Chinese 5 spice meatballs
Meal* 68 Gloppy Mac and Cheese
Meal* 101 Beef Chili
Meal* 110 Mexican Lasagna
Meal* 115 MACARONI AND CHEESE
Meal* 125 Slow-Cooked German Short Ribs
Side* 36 Bread and Butter Pickles
Side* 38 Dressing for Pickled Cabbage Salad
Side* 41 Salad Dressing
Side* 77 Potatos au gratin
Side* 85 Black Beans & Rice
Soup* 16 Albondigas (Mexican meatball) Soup
June 4th Weekly Cooking Thread ~see ya’ over there~
The short ribs sound delicious - I’m marking it for later!
bump the potatoes
I know what you mean. My kung fu teacher spoke very limited english, but was an awesome instructor of chi kung and kung fu. You’re lucky to have found her and we’re lucky to have you!
Thank you very much. I cannot begin to tell all of you how grateful I am to be among such fine people.