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.
*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 (Ivars Seafood)
Meal* 27 Morel Crusted Filet
Meal* 34 LUMPIA (meat/veg filled wontons)
Meal* 38 Catnipmans Beef Bourguignon
Side* 13 Grilled Potatoes and Vegetables
Soup* 41 garbage soup
“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...
Toll House Pie
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)
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
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 Brennans in New Orleans created a flaming banana concoction as a
breakfast dish in honor of one of the restaurants 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
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.
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
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.
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:
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!
*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.
2/3 C cornmeal
2/3 C flour
1 t baking powder
1 t sugar
1 C milk
1 T veg oil
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.
Makes a complete meal or you can add a salad. Leftovers heat well in the microwave.
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.
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
1 lb. ground round
1 medium white onion, diced
13 oz. whole kernal corn, drained
1 c. grated Kraft Mexican cheese
1 c. pickled jalapeno slices
8 slices smoked bacon
1/4 c. bacon drippings
1 c. yellow corn meal
1 c. all-purpose flour
1 c. sweet milk
1 egg, well beaten
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
Brown the ground round with the onion. Sprinkle on black pepper and garlic powder. Cook till onion becomes clear. Chop up 1/2 of the jalapeno slices and add to the meat mixture.Stir in well, drain and set aside.
Fry bacon in 10 inch cast iron skillet until crisp. Keep the drippings in the skillet and set the bacon aside. Pre-heat oven to 375.
Use mixing bowl to mix meal, flour, salt, baking powder, milk and egg. Place skillet with drippings in oven for 4-5 minutes. Chop remaining jalapenos and add to batter. crunch up bacon and add to batter. Mix corn and cheese into batter.
Take skillet out of oven and mix 1/4 c. of the drippings into the batter. Pour half the batter into the skillet and spread. Spoon the meat mixture over the batter. Pour remaining batter over meat and spread to the sides of the skillet. Place a few pepper slices on top for presentation. Bake for 45 minutes or until top is well browned. Slices are best served topped with your favorite picante sauce. I prefer PACE medium. ENJOY!
She did really well. Blue ribbons for her Snickerdoodles, Coffee Cake and Apple Pie. She also won ribbons for her sewing (Halloween Bag) and flowers (Rose and Petunia). Her Grandpapa and I are real proud of her. This is the second year she has entered. She won blue ribbons last year for her Chocolate Chip Cookies and Snapdragons and Petunias.
Ever tried substituting very thin sliced okra for the squash? Delish!
Now that sounds good. I’ve made fried squash by slicing it, rolling it in cornmeal, and then frying it. I’ve made stir-fry with squash, broccoli, peppers, and onions. I’ll have to try the fritters next. Thanks.
The corn meal pancakes sound very good- the meat topping would go good in several things besides the pancakes.
We ate out last night for our 33rd anniversary...no cooking this weekend.
Didn't want to drive too far so we went to a local place, The Hop House
Way too noisy for us but the food was good and reasonably priced. Less than $70 for 4 people including drinks. Mrs p6 had steak, her brother and our youngest son had BIG fish sandwiches and I had a 1/2 lb Hop House burger which was too much for me.
Mrs p6 also had deep fried cheesecake and its' a BIG serving, she had to bring some home. Said it was GREAT.
I usually go there only on the weekday afternoons when it is much quieter.
Since our Durango is acting up we didn't want to go too far and that's why we went there. Mrs p6 will still want a better place when the D is better, LOL!
3/4 cup + 2tbh all-purpose flour
1/3 cup sugar
1/2 teaspoon sel gris or kosher salt
5 tablespoons cold salted butter, cut into small pieces
2.5 tablespoons cold water
1 egg yolk - beaten, for the glaze I used Celtic grey salt in mine. The blog has the directions.
I decided I should also post the recipe I made for dinner last night. Delish!
2 tablespoons extra-virgin olive oil
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 large portobello mushrooms, stemmed, black gills cut off, caps sliced 1/4 inch thick
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom, about 3 minutes. Turn the breasts over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer.
Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Transfer the chicken to warmed plates. Simmer the sauce over moderate heat until slightly reduced and flavorful, about 1 minute. Season the sauce with salt and pepper, pour it over the chicken breasts and serve.
Looks good! I assume you add the soy sauce with the onion, celery, soup and water?
Yup....you sure do...
This sounds really good....mouth watering as I post....
That sounds great. Will make tonight. Thanks for the recipe
If we have to go to that area tomorrow morning (taking youngest son to work) we are going to try this tomorrow.
Need to make more but we can handle that!
My favorite squash casserole. I think you would like it.
I have never measured anything while making it. Always tastes great. These measurements are not exact. Just add the amount that your family would like.
6 to 8 small yellow squash
1/2 can cream of mushroom soup
1 cup sour cream
1 medium onion ( chopped)
1/4 to 1/2 cup shredded cheddar cheese
1/4 cup mashed saltines and some more for the topping
more cheese for the topping
salt and pepper
Cook the squash with the onion and salt and pepper til tender. Drain if any liquid is still in pot. Add the cheese while the squash is still hot. Add the cream of mushroom soup, the sour cream and the saltines. Mix well. Put in a casserole dish. Lightly sprinkle with saltines and cheddar cheese. Bake 325 degrees til bubbly around the edges. About 15 to 20 minutes
COCONUT CREAM PIE
1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups half & half OR 1 can coconut milk & balance half & half
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 to 1-1/2 cup(s) flaked coconut
1 (9 inch) pie shell, baked, or 1 graham cracker crust
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in half & half. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the pie crust. Cool. Cover and chill to store the pie if not serving immediately.
Excellent tip, thanks for posting.
Looks like you should have rented my new cookbook!!!
I plan to make it again this week, too. Yum!
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.
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