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.
I’m going to be putting some of these in the freezer this week.
one can Eagle brand milk
one large or small container of cool whip, thawed enough to blend with milk
then fill container with either skim milk, cream for a richer result, milk, chocolate milk, etc.
You can also add softened cream cheese, or yogurt - fruit, candy chunks....anything to flavor the cream.
Obviously if you add cream cheese or fresh fruit you might need to add something to sweeten the mixture. It is fun to find ways to add things but the main recipe is just the eagle brand milk, coolwhip, and milk. Then process in your ice cream freezer!
That salsa recipe you posted is almost the copy cat recipe for salsa from Chili’s! I make something similar all the time
This looks interesting, supposed to be yummy on cheeseburgers or in a grilled cheese sandwich.
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
LOL. Really? I ate at Chili’s once, I had no idea.
We live in the middle of nowhere so I can’t just run to the store. I just made it with what I had on hand.
Sounds easy. Hubby has severe food allergies and cool whip is one of them, part of the reason we make homemade ice cream is because most commercial ice creams have corn syrup in them.
However, I’m gonna pass this on to my mother, she will love it. Thanks!
I’m making this one!
Old Family Recipe
RANCH HOUSE SUPRISE
2 med onions cut fine and Cooked
8 OZ egg noddles semi cooked
1 teaspoon dry mustard
2 teaspoons worsi sause
2 tablespoons brown mustard
1 8oz chili sause
1 8oz water, wash out chili sause
1 lb hotdogs cut up
2 Tablespoons lemmon juice
Mix in casarol dish and cook about an hour 350 degrees
I always use extra lemmon juice, brownsuger, you can also add some V-8 and a good shot of ketchup before cooking to give it a better kick..
this is really good and part of my family.. They call it Ranch house suprise as it always comes out different.
Let me know what you think. :)
It had excellent reviews at the site where I got the recipe.
The only caveat anyone posted was to drain off the excess fat or the jam would be oily.
Turkeys were on sale this week so we’re having tis tonight...
Cooking turkey on a spit or rotisserie produces a juicer, self-basted culinary delight. The secret is in the slow cooking. For instructions on how to cook a turkey using this popular method, follow the tips below.
1. Remove neck and giblets from body cavities, and rinse turkey inside and out. Pat dry.
2. Do not stuff a turkey intended for the grill or rotisserie.
3. Season turkey as desired; marinating overnight helps flavor penetrate the meat.
4. Skewer neck skin to back; secure drumsticks with string or nylon leg clamps. Tie twine around breast to hold wings flat.
5. Insert spit rod into turkey, just below the breast bone and bring out through the tucked-in tail, under the secured drumsticks.
6. Fasten spit prongs firmly, at right angles to each other, into end of turkey. Be sure turkey is centered and balanced evenly as rotisserie rotates.
7. Insert meat thermometer into thickest part of inner thigh, not touching the bone.
8. Place spit on rotisserie, allowing approximately 25 to 35 minutes per pound for cooking.
9. Keep charcoal fire up to temperature by adding more coals every 20-30 minutes as needed.
10. Turkey is cooked when meat thermometer reads 180-185°F at the thigh.
John Folse's Strawberry Soup
1 1/2 cups strawberries, diced
1 TBSP lemon juice, fresh squeezed!
2 TBSP lemon zest, fresh
2 eggs, beaten
1/2 cup granulated sugar
1 tbsp vanilla extract
1 quart buttermilk
strawberry ice cream
In large bowl, sprinkle strawberries with sugar, lemon juice and lemon zest. Add eggs, vanilla and buttermilk.
Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend until liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches in smaller processor.
Transfer soup into large pitcher, cover and chill for a minimum of 4 hours.
Serve soup in tall thin beer glasses or champagne glasses and garnish with a small spoonful of strawberry ice cream, or perhaps mint and/or additional lemon zest if desired.
Note: you can use whole milk here if no buttermilk is available. Suggest compensating by adding a bit more ice cream. Buttermilk IS best for this.
Note: I prefer just 2 tsp of vanilla to a whole tablespoon.
This is a traditional cooler from Louisiana, and Chef Folse's recipe is excellent!
Leave out the cool whip then - just use the eagle brand milk and other liquid to your tastes - you can even buy Eagle brand in a fat free version, or chocolate! It replaces the need for raw eggs, which I don't do anymore
There are lots of copy cat recipes on line - I am a cookbook hoarder - I have tons - love to read through them.
- - - - -
So am I. My grandmother started buying me cookbooks when I was a teenager, and when I went to culinary school, everyone started buying me cookbooks.
My problem is, I use them mostly for ideas and cook times and methods, I hardly ever follow a recipe exactly. LOL.
Had to Bookmark that! Thanks.
Just saw salty Caramel ice cream at my local market. $11.99 for a pint!!
Was it Jeni’s Fabulous? Her ice cream is really expensive.
My husband and I are empty nesters now and I thought this would be a great way to have fresh pie occasionally without leftovers.
You could sweetened substitute whipped cream for the frozen whipped topping.
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