Skip to comments.FR Weekly Cooking Thread *Recipes* Aug 20, 2011
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.
State Fair time around here. The husband always enters contests and usually wins several. Here is a winning recipe for a pasta dish from this past week:
Pasta with Portabella Mushrooms in Bechamel Sauce
½ c. Butter
½ c. flour
3 C. whole milk plus 1 C. Cream
1 large portabella Cap (coated in olive oil, salt & pepper, and grilled until soft, then coarsely chopped)
5 oz. Package of Canadian Bacon, coarsely chopped
½ c. freshly grated parmesan
½ c. grated mozzarella
¼ tsp. Nutmeg
4-5 fresh basil leaves, chiffonade
salt & pepper to taste
16 oz. Rigatoni
Melt butter in saucepan over medium heat; add flour and stir constantly for about 1 minute. Whisk in milk and cream combo a little at a time (to avoid lumps); when all is added, simmer until sauce thickens to the point that it coats the back of a spoon. Add grated parmesan, nutmeg, salt & pepper, and stir until cheese is melted.
While sauce is thickening, put pasta water on to boil...add pasta and cook until not quite al dente. Drain pasta thoroughly, toss with sauce, canadian bacon, portabella mushrooms, and basil.
Place into casserole, cover with grated mozzarella, and dot with butter. 25 minutes at 425.
Here’s another of his creations (they were fabulous):
Bacon Wrapped Pecans and Macadamia Nuts with Vanilla Brown Sugar
5-6 slices of hardwood smoked Bacon
1 6oz Package Pecans
1 2oz Package Macadamia nuts
1 1/2 cup light Brown Sugar
1 tsp. Pure Vanilla Extract
Begin By combining Brown sugar and Vanilla in small airtight container and set aside.
Cut bacon into 1 ½ “ Strips and wrap individual nuts, secure with toothpicks.
Using ½ of the vanilla Brown Sugar, coat the bacon wrapped nuts and place on baking sheet. Cook uncovered in a 375* oven for approx 5- 10 min.
Using ½ of the Vanilla Brawn Sugar from above combine with
2 large Jalapenos Diced Fine
½ cup Dark Rum
1 tsp Vanilla Extract
1 tsp Ground Coriander
Bring to boil for 1 Min. Serve in shot glass for dipping. Enjoy!
I made a casserole similar to this recently. Instead of mushroom soup and sour cream, I used scrambled eggs with a little milk, and instead of saltine crackers, I used Ritz. Lots of cheese is the key.
1 vine ripened home grown tomato, still warm from the sun
Cold water from the hose
salt, to taste
Rinse tomato under hose until surface is slightly chilled but center is still warm. Sprinkle salt on tomato and take a bite. Continue sprinkling salt and biting until the tomato is gone.
That is how summer tastes.
Yum! I’ve been eating a lot of those lately.
I did make some home made tomato sauce today with about 20 tomatoes from my garden. If I could only grow on veggie in my garden it would be the tomato hands down.
Battletank - you’re added to the ping list:)
Recap of w/o Aug 20th recipes:
Dessert* 5 Toll House Pie
Meal* 7 Texas Girl Quiche
Breakfast* 8 Peaches Foster Waffles
Appetizer* 10 Pickled Hot Dogs:
Dessert* 11 Summer Squash Pie
Meal* 13 Baked Spaghetti
Breakfast* 16 Mexican Fiesta Pancakes
Breakfast* 16 Cornmeal Pancakes:
Breakfast* 17 Squash Fritters
Meal* 20 Chinese Hamburger Hash
Meal* 21 houeto’s Mexican Skillet Pie
Dessert* 27 Vanilla salted buttery break-ups
Meal* 28 chicken breast with red onions and thyme
Side* 34 squash casserole
Dessert* 35 COCONUT CREAM PIE
Meal* 41 Pasta with Portabella Mushrooms in Bechamel Sauce
Dessert* 42 Bacon Wrapped Pecans and Macadamia Nuts with Vanilla Brown Sugar
Side* 44 Perfect Home Grown Tomato:)
Link to Aug 27th thread coming up
Please, no new recipes on this thread - they won’t be categorized for easy look-up
Aug 27th thread:
I am looking for ways to use squash this week. In your pie recipe, it calls for 2&half cups squash, (cooked, peeling, and seeds).
Does that mean you cooked the squash in an oven or microwave without peeling or cutting it, and then put the whole thing including the peeling and seeds into the blender?
I have cooked the squash both in the microwave and in a pot with a little water which I drain. I cut up the squash in slices before cooking, including seeds and peeling.
Yesterday I used my food processor and chopped a lot of squash (seeds and peeling included) and put about 3 c. each in freezer bags to make pies later. It cooks down just a little. This I will cook in the microwave so I don’t have to add water.
I put cooked squash in the blender along with the other ingredients, then poured the mixture into an unbaked pie shell. I made a pie yesterday using 1 tsp. vanilla instead of lemon flavoring and sprinkled cinnamon and nutmeg on top. I’m not sure we don’t like it better than lemon flavored.
Oh, I do discard the ends of the squash.
Hope you enjoy the recipe.
So the only thing you discard is the ends? You grind up the cooked seeds and skins with the rest of the squash for the filling?
Or do you just use the meat of the squash in the blender, and discard the seeds and the peels?
Yes, I grind up the cooked skin and seeds. You cannot tell that they are in there after it has been in the blender.
please add me to the ping list? looking yummy this morning. I have already put on the dog’s crock pot(dont ask).. thinking of going to Brueggers before church for their cheddar spinach omelet bagel.
Does someone have a tested recipe for Hot & sour soup(vegetarian variety). My favorite Thai restaurant makes the best one. I haven’t done any research but I would like to learn to make it. For some reason I do not have good results with asian cooking.
The 3.50 bowl plus gas for 25 mile round trip could pay for a lot of ingredients for a lot of soup!
well, then I also have to get one of those hot sake machines..
good morning everyone!
Pop over to this week’s thread and ask your recipe request there - more people are apt to read it - I bet Tamar1973 has some great ones!
Ok. Thanks for the clarification.