Skip to comments.Weekly Cooking Thread ~Recipes~ June 11, 2011
Posted on 06/11/2011 8:04:42 AM PDT by libertarian27
Welcome to the 27th 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 11 - National German Chocolate Day
June 12 - National Peanut Butter Cookie Day
June 13 - National Lobster Day
June 14 - National Strawberry Shortcake Day
June 15 - National Kitchen Klutzes of America Day
June 16 - National Fudge Day
June 17 - National Apple Streudel Day
Weekly Cooking Thread Ping List
~to be added/deleted - please post on thread or PM me~
Recipe Recap from Last Week’s Thread:
Appetizer* 9 Shrimp Dip
Dessert* 6 Rhubarb-Strawberry Crisp
Dessert* 6 Strawberry Pie
Dessert* 6 Strawberry Freezer Jam II
Dessert* 38 Wheatless Chocolate Torte
Dessert* 53 Classic Peanut Butter Cookies
Drink* 57 Red & White Sangria
Ingredient* 42 Thousand Island Dressing
Meal* 15 Tomato Sandwich :)
Meal* 35 Merlot Mushroom Ragout
Meal* 42 Big Mac-ity Salad
Side* 5 Hamburger Bean Dish
Side* 65 Easy Foiled Potatoes
Side* 68 Green Beans with Feta
In my crockpot today.
Creamy Chicken Tacos
2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn’t do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme-— Santa Fe flavor
taco shells or corn tortillas
optional fixins’: sour cream, avocado slices, lettuce, onion, cheese, etc
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It’s GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.
Oooh, I see now that my wife is going to fix this one.
It smells good! My dh licked the carton and he said the Cooking Creme stuff was really good, he wished he had some chips to go with it.
That sounds wonderful! I’ve cut and pasted that to my recipe file.
PHILADELPHIA Cooking Creme ???!!!!
Oh, that sounds evil :>)
Never heard of it....ah, it’s new I guess.....
I was thinking of posting one of her cream cheese dips over Scoops to but it will have to wait. She is out of town and I do not have an electronic recipe and don't want to guess. She has just began to write her recipes on the computer.
Sounds like a winner for this weeks menu, thanks!
Overwhelmed with garden lettuce
Desperately Seeking Salad
......................................and dressing recipe, sides and main.
Many Thanks ;-)
Here are a couple for you:
Cream of Lettuce Soup recipe
2 iceberg lettuces.
1 medium onion.
2 medium potatoes.
1 ¾ oz of butter.
1 quart of chicken stock.
½ cup of cream.
Salt and pepper.
Milk, for thinning.
Freshly chopped chives, to garnish.
Wash and clean the leek and lettuces; then finely chop.
Peel and chop the onion and potatoes.
In a saucepan, melt the butter and gently sauté onion and leek until soft.
Add the lettuce, potatoes and chicken stock, then bring to the boil, and simmer until potatoes are tender (about 30 minutes).
Purée in a blender, then reheat in a clean saucepan. Add the cream, salt and pepper. Thin slightly with milk if required.
Serve either hot or cold with an extra swirl of cream and freshly chopped chives.
Lettuce with Mushrooms recipe
3 cups of sliced mushrooms.
1 small leek, thinly sliced.
1 small clove garlic, finely chopped.
2 tablespoons of vegetable oil.
1 tablespoon of white wine vinegar.
½ teaspoon of salt.
½ teaspoon of dry mustard.
Pinch of pepper.
1 firm head of lettuce, about 1 lb, coarsely shredded.
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the vegetable oil, until the mushrooms are tender.
Stir in the white wine vineger, salt, mustard and pepper.
Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss, then serve immediately.
Asian Lettuce Wraps
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Someone left a really good coupon by the cooking cremes a couple weeks ago so I bought the Italian flavored one. Haven’t tried it yet but good to know they’re tasty.
have you ever tried wilted lettuce and green onions? one of my favorite fresh from the garden, broke food of the 1970’s concoctions.
large bowl of loose leaf lettuce add chopped green onions, make sure you wash and dry thoroughly.
cut several strips of bacon into small pieces and fry them crisp. remove the bacon from the pan leaving the drippings. add plain old white vinegar to deglaze the pan and add sugar, stirring over heat until the sugar dissolves. while the mixture is hot pour it over the lettuce and onion and stir. don’t forget to throw the bacon pieces in too. add a bit of salt and pepper to taste and voila! broke food of the farm! (the vinegar and sugar measurements are completely random, you can start with 1/4 of a cup of each and then adjust to suit your own taste.)
I’ve never seen the Philly cooking creme. Is it in a tub like the soft Philly creme cheese? Is it in the same section?
Of course, I live in the middle of nowhere, Alaska, and my store selection is limited but I swear I’ve never heard of such a product. Ha!
Ah, thanks for the link
Note to self, always scroll down first...
It’s new. The container is taller and narrower. It is in the refrigerator section with the tubs of Cream Cheese.
Mmmm Never thought about lettuce soup.
Thank you. I can get my husband to actually eat veggies if they have bacon in them!
I live in the middle of everything evil, liberal and commercial and I never heard of it either- LOL
We add to that some fried potatoes, cut up hard boiled eggs and a little mayo. In fact we had that last night for supper. Sooooo good!
Who has the best Navy Bean Soup recipe?
My dad made the BEST Navy Bean Soup but he kept it in his head. He took it with him when he died. Same with his Vegetable Beef soup...dang it.
I’ll check the cooking threads archive but feel free to post yours.
Im not sure Ive ever had just Navy Bean soup. Any bean soups Ive had are the mixed bean soups. The one I make starts with the bag of mixed beans then add onion, Italian sausage, tomatoes, garlic etc.
I have many green tomatos that are getting close to harvesting. I would like a green tomato salsa recipe that someone here has made. We like thick and chucnky salsas and spicey, too. I searched online, but I would like to have a FReeper favorite.
When you think Navy Bean soup, closest I would say to taste is Campbell’s Bean with Bacon.
But your mixed bean soups sounds good, too. Share!
Do all the beans get done at the same time in those mixed bean bags? I have always hesitated, wondering about that.
Here are a couple of recipes I use. They are both very similar and I have used them both. I think I may have posted the second one to one of the cooking threads before, but I will save you having to look it up and post it again now.
Navy Bean or Other White bean Soup
1 ham bone
4-6 strips of bacon, chopped
6 cups chicken broth
2 cloves garlic, minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/4 teaspoon ground black pepper
2 teaspoons fresh or 1 teaspoon dried parsley
2 teaspoons seasoning blend (I like spicy Mrs. Dash, but use a blend you like)
2 cans (15 ounces each) Navy beans or other white beans, drained and rinsed*
1 cup diced ham, optional
salt and pepper, to taste
Cook the bacon in the bottom of a large stock pot until it gets to the translucent stage. Add onion, garlic, and celery and sauté until the onion is translucent.
Add the chicken broth, the ham bone, and the remaining vegetables, beans, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for about an hour or so.
Remove ham bone and cut or pull off all meat from the bone and chop it up. Skim any fat off of the top of the soup.
I like to remove about 1 cup or so of the soup and either mash it up or put in my blender, and then add it back to the soup to thicken it a bit along with the ham. I let it simmer for perhaps 20-30 minutes more if we can wait that long.
This should serve about 8 to 10.
For a variation, I have also added other veggies to the pot such as corn, mixed veggies, or just about any leftover veggies I have in the house. One time I made it I even threw in some zucchini along with the ham.
I have one person in my house that doesnt like tomatoes, but before I was married I used to throw some fresh or canned tomatoes into the pot as wellsometimes.
I also often make this same soup using dry beans since they are cheaper than canned beans. Either soak the beans overnight in water and then rinse them and cook them or just throw them in a pot and cook them by themselves without adding any salt or any kind of acid to the pot for about 2-3 hours until they are soft.
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 broth and added my seasonings. (It didnt 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!
Thank you, thank you, thank you!
Reading the ingredients in the first one makes my taste buds tingle...LOL!!!
I have made soup using the mixed bean bags several times and have just used the recipe on the bag of the soup mix and adjusted it to my own tastes. Every time I have made it, the soup had turned out to be absolutely delicious.
Good stuff in the second one too. Thanks!
I actually have all the ingredients at home for either... I might have either for Sunday dinner!
I have never had a problem with some not done. I soak them overnight to be made into soup the next day.
It depends on what Im hungry for as to how I make the bean soup. Sometimes I use a spicy (mild) sausage and more of a Cajun seasoning type of soup. Other times I use smoked ham hocks and make a milder soup. Throw a diced onion in there and call it bean soup!
Heck, I’m living in Florida and I have never heard of it until today.
I have never made a salsa with green tomatoes, but I would like to try. When I make a salsa the idea is to balance all the flavors. Tomato, onion, some type of spicy pepper, cumin, some type of vinegar, lime or lemon juice. I like to use V8 tomato juice and Tabasco instead of the vinegar most of the time.
A good recipe I think would use 50% tomato, 33% onion, 11% spicy pepper and the remaining 1% being the V8 juice and spices.
So with that formula here’s a recipe to try that will make 4 cups or 32 ounces of salsa.
16 ounces or two cups of diced Green tomato
10 ounces of onions - red or white onions but not green ones. Diced to the same size as the tomatoes.
5 ounces or a bit more than half a cup of chopped Jalapeno pepper. Dice these much smaller than the onion and tomato.
4 ounces of V8 tomato juice
1 ounce of chopped Cilantro
1 squeeze of the Lime
6-16 dashes of Tabasco
Put it all in a mixing bowl and mix it well.
If you want to be able to avoid the spicy pepper when you dip a chip chop the spicy pepper into larger pieces so it is easier to avoid.
I bet they would taste good on a pizza if they are sliced or diced. Marinate thick slices of them in olive oil, Balsamic vinegar and a bit of brown sugar for a few minutes and then put them into a hot saute pan to caramelize each side.
A few years ago a chef where I worked got 15 pounds of yellow tomatoes for a great price and he made a yellow tomato sauce. You could try making a green tomato sauce.
Thanks, I had heard a long time ago that some would not be done, therefore I have not tried them. I will adjust my thinking and buy a bag sometime soon.
I am waiting for my wife to get home from a trip to try some pepper sauce that my friend made and shared. It apears to be a salsa, very thick and chuncky, with some onion, and it looks like a little tomato. I was expecting it to be a jar of vinegar with some peppers in it.
Wife buys some yellow tomatos sometimes. They are very good, and low acid, too. I may plant some next year.
Thanks, I will have to give it a atry. I couldn’t tell you how many times I have looked at those bags, then not but it.
Just remember not to add salt or anything acid to any pot of beans or lentils until they are soft. Things like salt, tomatoes, vinegar, lemon juice, etc. will slow the cooking process of beans and lentils. This is usually the only reason the beans and lentils don’t all get cooked well enough. Sometimes they will prevent the beans from ever getting past the al dente stage if you add either one too soon.
There is one brand of the mixed beans for soup that I picked up one time that called for tomatoes way too early in the cooking process, but I don’t remember which brand it was. Every person I have ever heard complain about the beans in this kind of soup not all getting cooked added tomatoes or salt before the beans were soft. Once I have told them this hint I learned from my mother many years ago, they have never had a problem again.
Do you like your bean soup to have thin clear broth or thick mashed bean type broth. My son likes the clear, but I grew up with the thicker slightly mashed type.
Somewhere in between usually but I have on occasion put it in the blender to make a drinkable soup. I owned a trucking company for about 5 years and drove myself and had a microwave and fridge in the truck. I would put portions in the fridge, heat them in the microwave and drink them while on my way.
Here is one my dearly departed brother used to make.
Unfortunately it was also in his head, but I have come close to the original.
10 Diced green tomatoes
2 diced red (purple) onions
2 cans chopped jalapenos (the small cans)
2 tablespoons minced garlic (I buy it minced in the store)
2 tablespoons green tabasco sauce (more if you like)
1 Bunch chopped cilantro
1 bunch chopped parsley
1 Finely diced tomatillo
Salt to taste
Just mix it all together and enjoy. This is also a recipe we can so we always have some on hand. Will always have anice fresh taste.
He also used to make a red salsa and used fresh jalapenos that he canned with fresh tomatoes....it really spiced up the tomatoes.
I love green tomato relish. Here is one my ancestors made for years - and the card is very hard to read, now. (Hope I get it all right, as it is delicious!)
1 peck green tomatoes
15 medium onions
5 green peppers
5 red peppers
Chop fine and put through coarse food chopper
1 handful salt (maybe a tablespoon or two?)
Cover with boiling water boil a few minutes and drain
6 T. cornstarch
1 quart cider vinegar
3 pints sugar
1 med. bottle of French prepared mustard
Add this to vegetables, and cook until thick, stirring constantly. Use sterile jars and seal with parafin.
Thanks, we like green tomato stuff so much that I will have to force myself to let some tomatos ripen. In the past we had problems with some disease getting them before they ripen, so we picked them green and fried them. Here in Texas, we are looking forward to having a crop of hopefully ripe tomatos this year, if we don’t pick all of them green.
In my never ending quest to get healthy, (in preparation of Obamacare destroying my medical coverage and forcing me to pay more for my pills then for my mortgage) I have been creating recipes that are low calorie, low sodium, low cholesterol and mst importantly, cheap.
I found a farmers market near my house. The veggies are inexpensive and grown locally.
This recipe I brought in for under $2.00 a person and less than 200 calories a serving.
Chicken and Mushrooms
1 lb chicken breast, boneless and fat trimmed $2.50 at Price Choppers
1 lb whole wheat rotini, $5.00 from the farmers market
1 onion $.25
1/2 lb mushrooms $1.00
1 sprig parsley $1.00 got whole bag, only need a bit
1 12 oz can evaporated milk $1.75
1 tsp corn starch
Olive oil, I added a couple of cloves of garlic to mine. Get good flavor from it
Salt and pepper to taste
Heat pan, add olive oil, sliced onions and cook till opaque (love that)
Slice up chicken and add to pan. Add a bit of water to the pan. Cook for a couple of minutes and then add mushrooms. Stir a couple of times then add 1/2 can of evaporated milk. Add cornstarch to other half of can add stir till smooth. When liquid is about 1/2 way cooked down, add the parsley and stir. Add other 1/2 can and cook till thickened. Add salt and pepper to taste.
Poor over cooked rotini.
Since it is just me, I made 5 bags, dated them and tossed them in freezer. When I am ready to use them I toss them in boiling water for a few.
Desert is now frozen strawberries and blackberries with whipped cream. I buy them by the 2 lb box, wash them, cut them and freeze them in individual packets. They are sweet, gives you some crunch and are low in sugar and calories. 12 services for about $.45 a serving.
Your recipe sounds good. With a little planning ahead you could make it for even less per person.
I pay .99 cents per pound for Chicken breasts with the bone in them. I cut them off the bone myself and throw the bones in a separate freezer bag to use for making soups another time.
If you watch for boxed pasta to go on sale at your local grocery store, you can often pick it up for $1.00 lb. or less. Add a coupon and double it when you can and sometimes you can get it for free!
Stock up on onions when they are on sale cheap. Onions are 10. cents each or less when I buy them this way.
Evaporated milk is on sale a lot too, I never pay more than .99 a can for it, and often less if I have a coupon for it.
Just doing those four things would save you at least $6.42 off the cost of the entire dish.
You are absolutely correct. Just by doing those things you create a good, nutritious meal for under a buck a serving.
I swore off white flour and I haven’t found a good box whole wheat pasta. The pasta I found at the market is pretty good and it is fresh. I am having the same problem with bread. There is an Amish family who brings their bread to the market. I sampled it and it is delicious. But you know those whacky Amish.
I have no idea what stores are available where you live. I usually buy whole wheat pasta in bulk at a local Winco store, at a Grocery Outlet store, or at my regular grocery store on sale and then use my pasta coupons and try to double them when I can. I have been paying about $1.00 per pound or a little less for whole wheat pasta.
I haven’t gotten any pasta for free lately, but I did get 20 boxes of various shapes of semolina pasta for very close to free rencently.
The boxes were on sale for $1 each on a store coupon, with a limit of 20 boxes. I had 10 manufacturer’s coupons for $1.00 off on 2 packages of that brand of pasta. I was able to double 4 of the coupons, so I ended up getting the pasta for .30 per 1 lb. package.
20 pounds of pasta may seem like a lot, but I am feeding a family of 5 hearty eaters, so 20 pounds of pasta is only about 20 family meals. We usually have some kind of pasta about twice a week, so that is only enough to last us about 10 weeks.
Amish are very good cooks! I haven’t had any in years, but I used to love their friendship bread. It was divine!
Your gloppy mac and cheese was great. It took me back in time to when I was a kid before creamy mac and cheese came along. Thanks.
Glad you enjoyed it! I like it that way too, since it is what I grew up with, but my hubby will only eat the creamy kind. In fact since he grew up on Kraft in a box, it has taken me years to get him to even try home made with real cheese! LOL!
Your recipe sounds delicious, but I would like to offer one caution. If you add garlic to your olive oil be sure to refrigerate it. Garlic can introduce botulism to the oil and it will grow at room temp. You won’t know it until you need the Obama care, as it will taste fine, and cooking doesn’t kill the toxin from botulism.
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