Skip to comments.Weekly Cooking Thread ~Recipes~ June 4, 2011
Posted on 06/04/2011 5:29:55 AM PDT by libertarian27
Welcome to the 26th 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.
June 4 - National Frozen Yogurt Day
June 5 - National Gingerbread Day
June 6 - National Applesauce Cake Day
June 7 - National Chocolate Ice Cream Day
June 9 - National Strawberry Rhubarb Pie Day
June 10 - National Black Cow Day
*Weekly Cooking Thread Ping List*
(to be added/deleted - please post on thread or PM me)
Recap of May 28th cooking thread
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
Interesting. Had not seen this thread before this morning.
It may be time to create a “Tea Party” Cook Book.
Something to use to fuel the troops.
Hamburger Bean Dish
Cut 2 strips bacon in small pieces.
Add 1 chopped onion, saute.
Brown 1 lb. ground beef with above.
2 lb. pork&beans
1/2 Cup. molasses.
1/2 Cup. catsup
1/2 teaspoon. dry mustard.
Worchester sauce(don’t scrimp my kids love the flavor it adds)
Mix and pour into casserole.
Bake at 375 for 30 minutes.
6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces
Preheat oven to 375°. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9inch baking dish coated with cooking spray. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes. Serves 8
Calories: 303 (28% from fat); Fat: 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); Protein: 3.1g; Carbohydrate: 54.3g; Fiber: 3.5g; Cholesterol: 23mg; Iron: 1.5mg; Sodium: 89mg; Calcium: 108mg
|2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1-1/2 cups cold water
1 package (.3 ounce) sugar-free strawberry gelatin
|3 tablespoons sugar
1 reduced-fat graham cracker crust (8 inches)
canned whipped topping (optional)
|Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Yield: 8 servings. Serving size: 1 piece with 1/4 cup whipped topping.
Per serving: Calories: 197, Fat: 5g, Saturated Fat:3g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 33g, Dietary Fiber: 2g, Protein: 2g
Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
|Strawberry Freezer Jam II
|2 quarts fresh strawberries
5-1/2 cups sugar
1 cup light corn syrup
|1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin
Wash and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil, stirring constantly. Cook and stir for 1 minute. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4-1/2 pints. Serving size: 2 tablespoons.
Per serving: Calories: 81, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 6mg, Carbohydrates: 21g, Dietary Fiber: 0g, Protein: 0g
Diabetic Exchange: 1 fat, 1/2 starch.
That’s basically baked beans with ground beef added. I may have to try that!
marking this post. yum.
8 oz. cream cheese
1/2 cup. chile sauce
2 Tbs. green onions
Worcestershire, garlic salt, pepper, and lemon juice to taste
Soften cream cheese and mix all ingredients together. Cook shrimp in usual way (about 1 lb.). Cut shrimp in small pieces and add to other mixture.
Congrats on 1/2 year of cooking threads. This is a great thread and I look forward to it each week.
Six months already. It doesn’t seem possible, does it?
As of last week we’re up to 494 recipes!
To check out all of them in one spot (sort of) click onto my nickname and the threads are all listed (recap post links for each week)
Would be cool to have a “Tea Party” cookbook - that would be up to the Robinson’s - this is their Kitchen Pantry :>)
No way! Six months!?
(Wow, yup, six months.....we haven’t even scratched the surface yet...lol)
Like I posted above - so far we’re up to 494 recipes (as of last week) Amazing!!!
Now, this is a very complicated and time consuming recipe but since home gardeners are beginning to bring in their tomatoes I thought I’d add it.
For the few tomatoes that didn’t get sample tested in the garden and actually made it into the house - Slice a sun warmed straight from the vine large tomato into thick slices. Take two slices of cheap (cheap is a must) white store bought bread and slather them with mayo. Add the tomato slices. Salt and pepper optional. Form a sandwich. Now, the tricky part is to eat it over the sink to catch the juices. Paper towel recommended. Serves 1/2 to 1.
I love tomato sandwiches, Cucumber ones, too.
True story. Years ago my folks had a small bar and grill. Regulars would sometimes bring in some surplus items from their gardens and leave them on one of the counters fir us to use. Things we didn’t need or use we would leave out for others to take.
One day a regular comes in with a cucumber and hands it to my sister asking her if she would make him a cucumber sandwich. My sister had never heard of such a thing, but I didn’t realize that at the time. She just kind if looked at him funny and he encouraged her to make it. She brought back the entire cucumber, unpeeled, uncut, between two pieces of white bread. The guy thought she was joking and about fell off the bar stool laughing. We had to explain to her that it gets peeled, sliced and then places on bread that had mayo on it.
I told her you do that with tomatoes, too. I even do it with sliced onions.
My wife loves tomato sandwiches too, but the problem that we have is that we love fried green tomatos and just can’t let them ripen.
**June 7 - National Chocolate Ice Cream Day**
"Oh noes, Drips! Get those!" :>)
That’s a riot! LOL
Today we resume our quest for a green tomato plant. Wifey grew one last year and it produces nicely sized green tomato slices that are breaded in cornmeal and deliciously fried.
The fruit are bred to stay green and be cooked.......
Thus, you can have your sandwich and the fried green tomatoes too!!
You would not believe the cooking surprises that she has had! I recall that she kept trying to make chocolate chip cookies and they never turned out. She said they were like lace, you could see through them. She would call our mother and ask what she was doing wrong but to no avail. Finally she went to mothers and made the cookies there and all was revealed. She wasn’t using anywhere near enough flour. If the recipe called for 2 1/2 cups of flour she was using 1 cup. When mother explained no, that is 2 cups of flour and another 1/2 a cup, my sister thought it was two 1/2 cups of flour and said she thought it was odd they didn’t just say 1 cup. *sigh*
Technically, it can sort of look like Two - half cups.Right!
Hmmmmm.......lacy choc chip cookies?....hmmmmmmm....:>)
She said they tasted good, just looked funny!
I remember one time she was making mock peanut butter cups. Se has since lost the recipe and I haven’t been able to relocate it, no matter how many google searches I do. :(
The difference is that this recipe calls for Karo syrup and is much better. If anyone has the recipe please post it.
Anyway, the tricky part is that this recipe sets up quickly so you have to act fast once you add the syrup. She gets a phone call right after adding the syrup and she answers the phone. When she gets back she has this large round blob that is stuck to the pan and the spoon is stuck solid as well. I think she ended up throwing it all away.
My son was telling me that some tomatoes had fuzz in them, like peaches. I don’t recall if they were like that and they bred the fuzz out or what. It just surprised me. While his research at the the moment is with atropa belladonna and filling in genetic gaps so that science can create certain medicines in the lab instead of relying on the plant, he said he plans to focus on exotic grains and fruits/vegetables in the future.
Oops, that should be fuzz ON them not in them! lol
What? No sweet onion???
A few weeks ago my wife sliced the green tomatos very thin, about 1/8 in, and fried them.They are really great like that. Like a tomato chip. Thats how we have them now.
Thank you, that sounds wonderful.
That's hilarious! That's like the girl who put a can of Campbell's soup into a recipe, which was then supposed to be followed by "one can of water." She went to the store and couldn't understand why "cans of water" weren't sold there!
Do you have a ping list I could be added to? I’d like to be on it! (If my waistline can handle it!)
When we were kids, my mom used to make what we called “grub”, or “firehouse grub”. She browned ground beef, added a can of baked beans and a can of Franco-American spaghetti, either the regular or spaghetti-o’s and heated it through. She might have added some catchup or a little brown sugar or bbq sauce while cooking it. We loved it. We asked for it all the time.
Please add me to your ping list.
Torani of San Francisco makes and distributes various flavored syrups for Latte’s, etc. We can buy them locally at Smart & Final Iris Company.
Your comments on Chocolate Chip cookies brought to mind that when I make my usual recipe of Chocolate Chip Cookies, which is typical of all the recipes actually I add 1/4 cup of Torani Chocolate Milano Syrup to the mixer, and incorporate that thoroughly as well.
Makes quite a nice flavor enhancement to the cookies.
Peanut Butter cookies I add 1/4 cup of the Torani Carmel syrup too, and that makes a great Peanut Butter Carmel cookie that is outstanding.
Merlot Mushroom Ragout
1 lb assorted mushrooms (see note)
1 TBSP good olive oil
1 medium white onion, diced
3 cloves garlic, finely chopped (or 3 tsps minced garlic in oil)
salt and pepper to taste
1 cup good Merlot
Chop mushrooms roughly. Heat large saute pan or large skillet on medium-high, then coat the pan with olive oil.
Add mushrooms and saute until their liquid is released, roughly 5 minutes. Salt and pepper the mushrooms to your liking. Add onion and garlic, stir well, and saute another 5 minutes or until onion is soft.
Slowly add the Merlot, stir, and then continue the saute until mixture is reduced by 2/3rds or 3/4ths.
Serve as a side dish, or as a garnish for any meat or vegetable dish.
Note: you absolutely can use plain old white mushrooms, but the flavour will be MUCH more intense if you put shiitake, oyster and/or portabella mushrooms into the mix.
(Did you hear about the produce guy who was SO dumb that he didn't know shiitake from Shinola?)
Its been a long time since I had spaghettio’s. I was very disappointed, they don’t taste like they used to. I used to like Beefaroni the best, but it hasn’t tasted good for decades.
In the meantime...
Wheatless Chocolate Torte, for our gluten-free friends
10 oz. bittersweet chocolate
3/4 cup (6 oz.) unsalted butter or unsalted pareve margarine (for our friends who keep Kosher)
2 tsp vanilla extract
5 large eggs at room temp
1 cup granulated sugar
Preheat oven to 350 F. Grease a 9" springform pan and put a circle of parchment paper on the bottom.
In a heavy saucepan (a double boiler is better) on low or medium-low heat, combine the chocolate and butter, whisking until smooth. Whisk in the vanilla. Turn heat to lowest setting or remove from heat entirely.
In a large bowl, combine eggs and sugar and beat at high speed for about 5 minutes or until mixture roughly triples in volume. Fold the chocolate/butter mixture into the egg/sugar mixture, gently but thoroughly.
Pour (and scrape) into springform pan and bake for 40-45 minutes. The top will form a light crust, and the torte is done when the traditional toothpick stuck into the centre comes out with JUST a bit of batter on it (if the toothpick is clean and dry, the torte is overbaked, sorry)
Remove from heat and run a small sharp knife around the edge of the pan, then let the torte cool. Top with berries and/or whipped cream and/or non-dairy whipping and/or anything else you like. Serves 10-12 (unless my friend Jerry Levin is there, in which case it MIGHT serve four, counting him...)
I bet those syrups would be good in cookies. I’m not a fan of peanut butter cookies, but I do like caramel, so I might like it that way. I don’t know what it is about peanut butter. I like peanut butter sandwiches and peanut butter cups, and peanut butter fudge, but not cookies. My son is the same way.
I have a recipe for peanut butter blondie type brownies and asked him if he wanted me to try making them and he didn’t think so.
When you add the syrup to your cookie dough, do you need to adjust other liquids? Does it color the dough? I wonder if you could use hershey syrup? Kahlua? mmm
Torani syrups are very good. We have about 7 or 8 flavors on hand and go through quite a few of the rasberry making tea. They are available also at World Market stores
“When you add the syrup to your cookie dough, do you need to adjust other liquids?”
No. The cookies came out great in our opinion, and the entire staff at the company Mrs. RQSR works gobbled them down agreed. (Both the PB, and the Choc Chip)
“Does it color the dough?”
No. The Brown sugar in both recipes maintain a color that neither of the syrups change.
“I wonder if you could use hershey syrup? Kahlua?”
I haven’t tried either of those, so I don’t know.
BTW You, and myself, and your son agree on the PB cookies. I make them for Mrs. RQSR, and her friends at work. I am NOT a big fan of them, but will eat these Carmel PB cookies all day long.
Big Mac-ity Salad
1 T dried chopped onions
1-2 T water
1/2 C ground beef - cooked
1-2 slices American cheese
1 serving of lettuce - shredded
1 T pickle relish
Thousand Island Dressing
In a bowl, nuke the onions and water for a few seconds to re-hydrate them. Add meat and cheese and nuke a minute or until meat is warm and cheese has melted. Immediately stir in lettuce, relish, and dressing.
Tastes like the fast food burger without the bun! Fast lunch that uses up leftover ground meat.
Here’s a quick dressing recipe that’s better than any bottled. Yes, I’m eating some now:
Thousand Island Dressing
1 1/4 C mayo
2-3 T ketchup (or leftover tomato paste)
2-3 T pickle relish
1 T vinegar (white or cider)
4 t sugar
pepper to taste
Combine all in a pint jar, cover, and store in fridge. If it’s too thick, add a bit of water or milk.
She was also the neighbor who had fits whenever he'd shoot squirrels in the backyard for supper. Sigh...
Tomato chips sound great. Have a bunch of green ones in the garden. It’s chips tonight!
PB cookies tend to be a little drier, do you think that is it? Does the caramel syrup make them a little moister?
Needless to say, I hurt myself badly.
I shouldn’t laugh, my sister would have probably done the same! lol :)
I made a strawberry pie for my sister in law. She's diabetic and had extensive surgery for colon cancer last Christmas. So, I thought she might like the surprise. She did! :)
Oh, Buffalo Wings use Tabasco. I prefer the hot wings where the heat comes from various spices instead.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.