Skip to comments.Weekly Cooking Thread *Recipes* July 23rd
Posted on 07/23/2011 7:48:05 AM PDT by libertarian27
Welcome to the 33rd 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 six - 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.
July 23 - National Vanilla Ice Cream Day - National Hot Dog Day
July 24 - National Tequila Day
July 25 - National Hot Fudge Sundae Day
July 26 - National Coffee Milkshake Day
July 27 - National Scotch Day - National Cream Brulee Day
July 28 - National Milk Chocolate Day
July 29 - National Lasagna Day - Cheese Sacrifice Purchase Day
***Weekly Cooking Thread Ping List***
Last week’s recipe recap:(July 16th thread)
Appetizer* 63 Sweet and Spicy Almonds
Dessert* 4 CHEESECAKE BRULEE
Dessert* 13 Fudgy Brownies
Dessert* 21 Berts Krispy Creme grilled doughnuts
Drink* 47 Texas Tumbleweeds.
Ingredient* 30 Maple Syrup Marinade
Ingredient* 43 Vanilla Paste
Ingredient* 46 rhubarb syrup
Meal* 6 Monte Cristo Hot Dog
Meal* 15 Ol Potty Mouths Ultimate Hamburger
Meal* 32 Curry Chicken Salad
Meal* 40 Paula Deens Deep-Fried Lasagna.
Side* 33 Creamy Potatoes Au Gratin
Side* 44 green pea salad
Side* 60 Spinach pomegranate salad
(to be added/deleted to/from the Cooking Thread Ping list - post request on this thread or PM me)
Here’s a scrumptious authentic Monte Cristo......as served at Disneyworld. Prepare items in order given.
CURRANT JELLY SAUCE: Blender smooth 2/3 c currant jelly, tbl ea water, half ‘n half. Chill.
COMPOTE Combine your favorite fresh and canned fruits; chill well. Serve 1/2 cup per person.
BATTER Elec/mixer on low 2/3 cup water, small egg, 1/2 tea salt, 1/8 tea white/pepper, yellow food color. Add 2/3 cup flour,1 3/4 tea baking/powder; mix smooth. Chill. Covers 4 sandwiches.
SANDWICHES Make 4 sandwiches, layering oz each ham, Swiss, turkey slices. Cut into fourths; secure each quarter w/ toothpick.
FINAL Heat about 6” veg oil to 340 deg in deep fryer. Blanket sandwiches with Batter. Deep-fry golden, turn as needed. Remove to plate, take out picks, sprinkle w/ confectioners sugar while still hot.
SERVE with Fruit Compote and Currant Jelly Sauce alongside.
could you add me to the cooking ping list?
Also, I am looking for a RICH Frozen Custard recipe to use in my ice cream maker.
My very own recipe. While we’re all baking in the heat, this ice cold beverage hits the spot
MY STRAWBERRY LEMONADE
Add 10 or so finely chopped strawberries to tall glass of iced homemade lemonade. Stir in 2-3 tbl Haagen Dasz lemon sorbet.
Can I get on a ping list?
I have not made this yet. But it seems to be what you are looking for.
VELVET ICE CREAM
Gradually add qt milk heated to scalding into combined 2 cups brown/sugar, 2 tbl cornstarch, 4 beaten egg yolks. Now cook til mixture begins to thicken, stirring constantly.
Offheat, add 1/4 tea salt, 1/2 tea maple flavoring. Set aside to cool. Fold into cooled custard 4 stiffly-beaten egg whites, 2 c whipt h/cream.
Freeze as per your ice cream maker’s directions.
Depends on your grades little missy.
I will be making some delicious Sea Salt Caramel gelato and Deeply Chocolate gelato this week.
This is more of a winter dish, but a working mother’s dream (and even just a busy SAHM dream, heee)
Put roast beef in the crockpot with package of onion gravy (premade with cup of water) and sliced vidalia or sweet onions for about 8 hours until pull away with fork tender.
Take onion rolls and cut a ‘bowl’ out, keeping the bowl ‘top.’
Place the bread bowls on a cookie sheet and scoop the roast beef in the bowl with some gravy drizzled in to soak into the bread. Not a ton, but enough.
Slice provolone cheese and place over top of beef, replace bread top (or just kind of lop it on, it won’t fit) and bake at 400 for about 15 minutes.
With some baked potato slices or french fries... it is DIVINE!
Happy weekend all!!!
Being away from home with limited cooking equipment has been a challenge. However, underneath my landlords sink, hidden away in the back was a box with a crockpot in it. Lucky day! Better then getting 2 decoder rings in the crackerjack box.
So, what to make? Off to the city market in KC I go. Beautiful onions, garlic, pablano peppers. Gotta buy them. One each. Then continuing in my travels, I see a spice stand, buck a scoop. Hmmm... What to get? Heck it is a buck a scoop. A bit of smoky paprika, a little applewood smoked salt, some chipotle powder, cumin, chili powder, extremely hot red pepper powder, garlic powder. Looks like I am making chili.
A 28 oz can of peeled tomatoes, 2 cans of tomato sauce, 4 turkey tenders (about 2 1/4 pounds), 1 30 oz can of chili beans.
Chop onion, pepper, garlic and toss in crock pot. Not place, not gently put, but toss. Did I mention this was a manly chili? Toss in about 3 tablespoons of the spice mix. I toss it over my left shoulder. I would say that is optional. Pour in 2 cans of tomato sauce. Crush peeled tomatoes in hand and drop into mixture.
A this point stir everything up, and taste. If you taste the spices and it is a bit hot, you are there. If not, add more.
Place the whole turkey tenders in the mixture. Crock goes on high for 7 hours.. About 3/4 of the way in, start shredding turkey in mixture. Add beans, let it go for about 30 minutes to an hour.
Your choice how you want to serve it. I am trying to lose weight. so mine is plain.
Calories per serving, approximately 250. Fat, .5, sodium 600 (I am thinking soaking your own beans and using fresh tomatoes that goes down to whatever salt you use in spice mix)
8 servings.Cost per serving $1.50. unfortunately the coat of meat has gone up.
You can’t write something awesome like that and not post the recipe!!! :>) RULES!!!:>)
(OK, there aren’t any rules here - so now there are, - post the recipes pretty please:)
Close. I did some research and made my own recipe, if it turns out I will post it.
QUICK IN A PINCH CHEATER SALSA.
I came up with this when I was making Mexican food for company and realized at the last minute what I thought was salsa in the fridge, was shrimp cocktail sauce.
1 can diced tomatoes with green chilies OR 3 fresh tomatoes chopped and one small can of diced green chilies.
2 cloves garlic finely minced or run through garlic press
3-4 slices of pickled jalapeno peppers diced or 1 TBS diced fresh jalapeno
Salt to taste (I use about a 1/8 tsp).
Combine all ingredients and pulse in the food processor/blender/hand mixer until blended but still chunky.
Why, I got on the honor roll just last decade!!
So purdy please???
Sea Salt Caramel gelato
I NEED that recipe! :)
I just put together a couple of easy, fast and tasty summer type salads.
They’re easy to prepare, have few ingredients, and can be whipped up quickly.
First: Antipasto type salad
Ingredients: Boar’s Head salami (lower fat), Havarti cheese, a cucumber, cherry or grape tomatoes, and Wish Bone “House Italian” Dressing.
Cut the salami and cheese into bite size pieces, about 1 cup of each. Cut a cucumber in half or quarters, and cut into bite size pieces. I found that if I left the skin on, the cucumber held its shape longer. If you leave the skin on, remember to wash it really good with soap and water before cutting.
Cut the cherry or grape tomatoes in half - about 1 cup or more if you like tomatoes.
Stir everything together and then add the salad dressing and stir again. The amount of dressing you use is up to you.
The salad is ready to eat. You can chill it first if you prefer. It tastes good either way.
This is a hearty salad and holds up well in the fridge for several days. Because it’s so hearty, you can actually serve a little smaller portion (I really like that).
Second: Fruited Chicken Salad (for one person)
Ingredients: cooked chicken breast (or dark meat if you prefer), 1 green apple, Craisens (original) - or you can vary the salad by using the cherry, pomegranate or blueberry type, walnuts (or your favorite nut - almonds, pecans), but I liked walnuts best, and Best Foods Mayonaise with Olive Oil.
Cook the chicken your favorite way for salads, and cut into bite size pieces. Wash and then cut green apple into bite size pieces. Add 1/2 cup of walnut pieces and stir. Add 1/2 cup of Craisens and stir again. Add 1/2 cup mayonaise and stir. The salad is ready to eat. The sweet and sour fruits go great with chicken.
I eat these salads often.
I use brand names in my recipes because they’re the brand I use - sometimes that makes a difference in the taste of a recipe and sometimes it doesn’t. Of course, use the brand you like best.
I usually make these salads on Sunday afternoon - and then I have a ready meal for several days after I get home from work - AND .. NO COOKING.
What time should I show up? ( joking.)
Will you please share the Sea Salt Caramel gelato recipe when you get a chance?
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