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?
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.
Tonight, along with a roast chicken dinner, I’m making homemade profiteroles. The pate a choux is cooling in the fridge right now. Hope they rise and don’t fall flat as a pancake.
Yes, it was! But that was the only salty caramel I saw. Ben and Jerry’s (you should pardon the expression) have a salty caramel with potato chips mixed in. That sounded disgusting and I don’t like buying B&Js.
As a former ice cream parlour employee during my high school and college years in the 1970’s, that was always an ice cream addict, I had to jump in and address the National Vanilla Ice Cream Day on July 23rd, National Hot Fudge Sundae Day on July 25th, and National Coffee Milkshake Day on July 26th. Here are a just a few ideas for some of my personal and family favorites. If you are on a diet, you really should skip this post! LOL!
Vanilla Ice Cream Desserts: My family loves Vanilla Ice Cream for its versatility, since it can be dressed up with almost any flavor topping.
For a special dessert we like to dress up vanilla ice cream up with a piece of pound cake or a short cake on the bottom of the dish, top with vanilla Ice Cream and then our favorite fresh fruit or ice cream topping or syrup, whipped cream and sometimes nuts, sprinkles, or a maraschino cherry on top.
Another great way to enjoy Vanilla Ice cream is to cover it with a chocolate Shell or other shell topping while sprinkling it with your favorite nuts, totally encasing the ice cream in the shell topped with the nuts. My family always thought this was a gourmet dessert and it only took me about 5 minutes!
Hot Fudge Day brings to mind all the wonderful flavors of ice cream that go really well with Hot fudge syrup: Vanilla of course, but so does Chocolate, Coffee, Peppermint, Chocolate Chip Mint, Butter Pecan, Cookie Dough, Peanut Butter, Cookies and Cream, Caramel, Moose Tracks, etc. Nuts, and fresh raspberries, strawberries and bananas also are great with Hot fudge.
My family loves some fun sundae combinations, most of which we top with whipped cream, nuts or sprinkles, and perhaps a maraschino cherry:
A scoop of chocolate ice cream with marshmallow topping and a scoop of vanilla ice cream with hot fudge.
For a three scoop treat we top chocolate ice cream with marshmallow, Coffee ice cream with the hot fudge and vanilla ice cream with butterscotch or caramel topping.
A really decadent combination is chocolate ice cream topped with hot fudge topping and topped with fresh strawberries or my favorite fresh raspberries.
Make your Hot fudge sundaes even better by putting a chocolate brownie or a piece of chocolate cake underneath it!
Coffee Milkshakes: Since Coffee milkshakes have been my favorite flavor of milkshake since the 1970’s, I have come up with many ways to make them:
I often found myself out of coffee ice cream or out of milk when I was single, but I always seemed to have plenty of vanilla ice cream in my freezer, so I came up with my own recipe for making a coffee milkshake with vanilla ice cream and regular brewed coffee or espresso. Mix it up by hand or in a blender and you have a quick and easy coffee milkshake.
Using the same method as above, try making your shake with chocolate, butter pecan, or any other flavor ice cream you think sounds good with coffee for a nice variation. I tried using egg nog flavored ice cream one year during the holidays and it is wonderful too! Think about what flavors you like for your expresso coffee and you can come up with some wonderful combinations all on your own.
For those of you who want a treat that has fewer calories, try making an ice cream soda instead. A scoop or two of coffee ice cream in a glass and filled up with soda water makes a refreshing summer indulgence with a lot less calories. If you aren’t concerned about calories you might also like to make it a mocha soda by adding a little chocolate syrup before adding the soda water.
If you have vanilla ice cream, another wonderful summer ice cream soda is to put vanilla (or coconut ice cream) with some crushed pineapple in a glass and top it off with soda water.
For alcoholic versions of the milkshakes and soda’s think about what liquors you enjoy with coffee or vanilla and add a shot to your drink. I like things like Kahlua, coffee or chocolate flavored liquors, Baileys, and Irish Cream with the coffee milk shakes and sodas, and Rum works great with the pineapple or pineapple and coconut sodas.
I hope this gives some of you a few ideas for beating the heat, since I think the entire country will be fighting the heat this weekend.
Some of Jeni’s recipes are available online and Amazon has her new cookbook.
Her ice cream has a little cream cheese in it and is rich tasting. Like very high butterfat ice cream, it sort of coats your teeth. One pint will serve more people than you would imagine because a small scoop will do.
I guarantee you the gelato is better.
Mrs p6 is marinating some pork chops in blueberry balsamic vinegar.
No recipe yet. Might not get to try it until tomorrow because her back went out and she is probably down until tomorrow.
If it turns out OK I'll let yunz all know.
Yes you certainly could - cool whip was just the easy version. I make a milky way ice cream - melt 6 regular size bars of milky way candy then let them cool - add to the mixture I mentioned (eagle brand milk, cool whip and then fill to freezer line with some version of milk - run ice cream freezer - it is pretty good I must say!
I AGREE!!!!!! ; )
My husband and I both love coconut ice cream but cannot find it. When we were children (many years ago), you could buy it on a stick covered with chocolate. Yummmm! Does anyone know where to buy it? We don’t make ice cream, but we may have to learn.
I have seen coconut ice cream at Baskin and Robins, and other similar specialty ice cream stores through the years during the summer months, and once I found it at a Haggen grocery store. Every once in a while I find it a Grocery Outlet store too. It is hard to find now days. Since coconut is so popular with Hispanics, I wonder if some of the Hispanic grocery stores might also carry it from time to time, although I can’t say I have ever looked for it there.
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