Posted on 08/20/2011 7:21:04 AM PDT by libertarian27
Welcome to the 37th 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.
*
*August 20 - National Chocolate Pecan Pie Day - National Lemonade Day
• August 21 - National Spumoni Day
• August 22 - National Pecan Torte Day
• August 23 - National Spongecake Day
• August 24 - National Waffle Day
• August 24 - National Peach Pie Day
• August 25 - National Banana Split Day - National Waffle Day
• August 26 - National Cherry Popsicle Day
**FR Weekly Cooking Thread Ping**
(to be added/deleted - post on this thread or PM me)
Recap of Aug 13th Cooking Thread:
Appetizer* 8 Peanut Butter Fruit Dip
Dessert* 11 MOLTEN CHOCOLATE CAKE
Dessert* 43 Coconut Ice Cream
Ingredient* 29 Mayonnaise
Ingredient* 34 SWEET & SOUR SAUCE
Meal* 10 Quick Basic Quiche
Meal* 14 Salmon Cakes
Meal* 15 Chicken or the Sea Muffins
Meal* 22 Salmon Cakes (From Kraft)
Meal* 24 Seattle Salmon Cakes (Ivar’s Seafood)
Meal* 27 Morel Crusted Filet
Meal* 34 LUMPIA (meat/veg filled wontons)
Meal* 38 Catnipman’s Beef Bourguignon
Side* 13 Grilled Potatoes and Vegetables
Soup* 41 “garbage soup”
http://www.freerepublic.com/focus/chat/2763124/posts?page=44#44
PING
“National Chocolate Pecan Pie Day”
My most favoritist day of the year!!!
Seriously. :-) A local restaurant used to make the greatest Toll House Pie, essentially a pecan pie with chocolate chips. Yum! Now I’ll probably have to go searching for a recipe...
Found one:
Toll House Pie
Ingredients
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream (optional)
Directions
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
HI! Could you add me to this ping list, please! Thanks. Looks great!
one refrigerated pie shell, uncooked
half of a package of frozen shredded hash brown potatoes
approximately one cup of cooked chopped meat (ham, left over roast, grilled chicken, etc)
approx 1 1/2 cups shredded cheese
2 eggs
This is my "leftover" lunch or dinner where I can use up leftover meat and even some veggies.
This quiche does not use a lot of eggs so cooking time is shorter, but I do precook the potatoes in a skillet, then mix in meat and 1 cup of cheese, vegetables if you want to use them (like ham, cheese and broccoli, and potatoes).
Put meat and potato mixture into pie shell and pour two beaten eggs over the top. Bake at 375 for about 25 minutes then top with remaining 1/2 cup of cheese and allow to melt.
Note: I ususually cook the entire package of shredded potatoes then save the remainer to use in omelettes and breakfast burritos during the week.
For National Waffle Day:
Peaches Foster Waffles
In 1951, a chef at the famous Brennan’s in New Orleans created a flaming banana concoction as a
breakfast dish in honor of one of the restaurant’s faithful patrons, Mr. Richard Foster. Since then,
it has become synonymous with the South. This variation uses juicy ripe peaches instead.
1/3 cup dark rum
1/2 cup golden raisins
8 Tbs. (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
4 large, ripe peaches, peeled, pitted and sliced
1/4 tsp. ground cinnamon
1 quart vanilla ice cream
1/3 cup sliced almonds, lightly toasted
4 fresh mint sprigs
In a small bowl, pour the rum over the raisins and let stand until plump, about 30 minutes.
In a large fry pan over medium-high heat, melt the butter. Add the brown sugar and stir until melted
and bubbly, about 2 minutes. Reduce the heat to medium and add the peaches. Cook, stirring
gently so as not to break up the slices, until tender, about 3 minutes. Sprinkle with the cinnamon
and stir in the raisins and rum. Heat until the rum is very fragrant, about 1 minute. Remove from the
heat, carefully tilt the pan, and ignite the rum with a long match. The flames will subside in about
15 seconds.
Scoop the vanilla ice cream over 4 individual waffles. Ladle the peaches and rum sauce over the ice
cream. Garnish each serving with some of the almonds and a mint sprig. Serve immediately.
Serves 4.
Thanks for the thread as usual!
Does anyone have a baked spaghetti recipe they like?
Pickled Hot Dogs:
3 cups water
3 cups distilled white vinegar
6 Tbspn. Kosher salt
bring this brine mix to a boil, turn off heat and add:
1 teaspoon whole black peppercorns
1/2 tsp whole mustard seed
1-2 cloves chopped garlic
1 tsp celery seed
1 tsp whole cloves
dried red pepper flakes to your taste
let cool
stir and refrigerate brine
after the brine is cold, put hot dogs (straight from package) into jars and cover with brine.
I use nathans or ballpark franks, the cheap ones don’t do very well.
Refridgerate
Wait at least one day before eating. They are best after about a week.
You can also reuse the juice.
Sorry about the formatting. It looked better before I posted it.
This is a knock-off recipe from the Tomato Street Chain:
Baked Spaghetti
1 pound of lean ground beef
3/4 pound of spaghetti, cooked and drained
6 slices bacon
2 cloves of garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced
tomatoes, with liquid
2 (10 ounce) cans Rotel tomatoes, with liquid*
1/2 tablespoon Italian seasoning
2 cups grated Cheddar or Mozzarella cheese, divided
1 10-ounce can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. Spray a 9 × 13 x 2 inch baking dish with non stick spray.
Break the spaghetti noodles in half one or twice to make them more bite sized and drop them into a large stockpot filled with boiling, well salted water. Brown the ground beef in a large skillet; remove, drain and set aside. Cut the bacon in half lengthwise, stack a few slices together and cut into small pieces, dropping it directly into that same skillet. Cook until only slightly crispy; remove and let drain on a paper towel, reserving the bacon fat in the skillet.
Add the onion and green bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook another 2 minutes. To that, add the tomatoes, Italian seasoning, and the cooked beef and bacon. Bring up to a boil, reduce heat and simmer for 15 minutes.
Layer half of the spaghetti noodles into the prepared baking dish. Spoon over half of the meat sauce. Add half of the cheddar and then repeat all three layers. Combine the cream of mushroom soup with the water and blend well. Drop over the top layer of cheese and carefully spread across the top. Sprinkle the top with the Parmesan cheese and bake at 350 degrees, uncovered, for 30 to 35 minutes, or until heated through and bubbly around the edges.
The casserole came right up to the very top of my baking dish by the time that I got through the layering, so for insurance, I placed a pan on the lower rack and the casserole on the top rack to bake, just in case there was any spillover. There wasn’t, thankfully, but you may want to take that precaution also, just in case!
Serves 12
*Can substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.
Oooh, yum! Thx!
My kitchen is still out of commission due to the remodeling, so I am not cooking.
My 11 year old grand-daughter used my best apple pie recipe in the county fair and it won first prize. I am very proud of her and my pie recipe.
For Waffle Day, Paula Deen has a recipe for cornmeal waffles and chili that I tweaked this week with what I had on hand. She made waffles - with butter, but I’m lazy and made pancakes instead. BTW, Paula, real chili doesn’t have beans or corn.
Mexican Fiesta Pancakes
Meat and veggie mixture:
1 lb. taco flavored ground turkey (half the price of ground beef and enough spice to disguse it’s turkey)
1/2 onion, chopped
1 bell pepper
1 can corn, not drained
1 can chili beans, not drained
1 small can tomato paste
1 t. cumin
1 T chili powder
salt, pepper, and garlic powder to taste
Brown the meat, drain grease but don’t rinse. Add remaining ingredients and let veggies cook through. Simmer while you’re making the pancakes.
Cornmeal Pancakes:
2/3 C cornmeal
2/3 C flour
1 t baking powder
1 t sugar
dash salt
1 C milk
1 T veg oil
1 egg
Stir together. Pour enough batter into oiled hot skillet to make a 6-7” pancake. Makes about 6 pancakes.
To serve, top pancakes with the meat mixture.
Serves 6.
Makes a complete meal or you can add a salad. Leftovers heat well in the microwave.
Squash Fritters
Make a batter of flour, egg, milk, and salt. Add shredded yellow squash and finely diced onion. Fry spoonfuls in an oiled skillet like you would silver dollar pancakes.
Squash Fritters
Make a batter of flour, egg, milk, and salt. Add shredded yellow squash and finely diced onion. Fry spoonfuls in an oiled skillet like you would silver dollar pancakes.
Woo hoo! High five to lil’ miss!
Was digging through my mom’s recipe box last night and found this staple she used to make when we were growing up....still remember how good it was!
Chinese Hamburger Hash
1 lb. hamburger
1 c. chopped celery
1/4 c. soy sauce
1/4 tsp. pepper
1 (3 oz) can chow mein noodles
1 c. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. uncooked rice
1/2 to 1 can water
Brown meat. Add onion, celery, soup and water. Stir in rice and pepper. Turn into slightly greased 3 quart casserole dish. Cover. Bake 30 minutes at 350 degrees. Uncover cook another 30 minutes. Top with noodles and bake 15 minutes. Services 6
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