Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 17, 2011
Posted on 09/17/2011 7:19:06 AM PDT by libertarian27
Welcome to the 41st 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 three- 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.
Many of the packages of pasta and packaged salad mixes have alse gone down from 16 oz. to 10 or 12 oz. now too!
I am now buying foods like rice, dry pasta, and dry beans in bulk where I can get them for between 79 - 99 cents per pound or sometimes with coupons if I can double them so it comes out at a reasonable price. I have managed to get some pasta and rice mixes for free by catching items on sale and doubling my coupons. Stores here limit you to doubling only 3 or 4 coupons per week, so it is harder here to get the free stuff, than it is in some areas of the country where you can double all your coupons.
Thanks much ~ it sure sounds like it since there’s no chicken stock in it. That was my problem with most recipes. I don’t care for meat and can tell instantly if there’s chicken or beef stock in something. Bacon I can eat in small amounts, but soups with meat stock turn me off.
Thanks for the help!
The shopping carts shrunk too - at least in some chains - they used to be Huge and now they are smaller than decades ago - little 'eye-mind' tricks...
We buy Buitoni pasta - it’s more expensive, but they use a harder semolina flour and their pasta not only cooks up great, it tastes better than some of the cheaper brands and I find it goes further too. I say that because we get fuller faster when using that brand. You might want to try it.
Made it the REAL way too...dump the grounds into a pot and boil.
In any case in the episode we were watching heart shaped Norwegian waffles were featured. That made me go Googling to see what I could find.
Came up with My Little Norway and a few waffle recipes we'll try tommorow. Here are the first two. On the site there are some more interesting ones!
500 ml plain flour
2 teaspoon baking powder
100 ml sugar
500 ml milk
50 ml melted butter
drops of vanilla essence for flavour
Make a smooth batter with the flour, baking powder, sugar and milk. Beat in the eggs and butter (and vanilla). Let the batter set for 30 minutes before cooking in a waffle maker.
Sour Cream Waffles
500 ml sour cream (full cream)
250 ml plain flour
1 teaspoon salt
1/2 teaspoon baking powder
150 ml water
Make a smooth batter with all the ingredients. Set for 15 minutes before cooking in a waffle maker.
Now have to Google for heart shaped waffle iron!
BTW thanks to each and everyone who post to these threads. Mrs p6, I and the rest of the p6 family thank you VERY MUCH!
Has a few recipes and pics.
I just wanted to say that last week we tried the Slow cooker Kalua Pig and it turned out very well. We didn’t use the salt, but just used various seasonings (cajun)
I used some of the meat for pulled pork of course then used some of it in pork enchiladas with a mixture of salsa verde and jalapeno salsa. I then used some of the meat in a lasagna using the leftover salsa mixture with dry cottage cheese and a pasta sauce and all items were very good.
That was a great recipe for having lots of meals that were easy to fix and inexpensive. Definitely a keeper.
Yep! It goes a long way. My wife really enjoyed it. I still have a couple of big chunks frozen in a freezer bag. My wife likes to take it and make a spread for crackers - finely chopping it and mixed with Mayo, finely chopped onions, garlic and pepper - great for a snack.
True. I used to be able to fit three gallon jugs of milk in the shelf in the front. Now, I can only fit two. They also have those little things that are about half the size of a cart. Sorry, but I can't afford the trip into town every other day so try to stretch it to once every two weeks. These down-sized carts just aren't big enough so I really have to par down my list and over stuff the cart. It's a real balancing act.
That sounds really good, too. I’ll have to try that. I like to take mayo and add chipotle salsa to it to change it up now and then. That cracker spread would make a good sandwich spread too.
I’m going to make it again when our son comes home from college around Thanksgiving time. He likes pulled pork but isn’t a fan of tomato based dishes, but that way he can have his pulled pork and we can do what we want with it! lol
We’ve been trying to watch carbs and sugars the last couple of weeks. One thing we have done is replaced hamburger buns with the Thomas’ light whole grain english muffins. The pulled pork in the muffins was so yummy it was like biting into soft butter, it just melted in your mouth.
I haven’t had much luck with slow cooker recipes so I was glad to have the pulled pork be a keeper. I find the slow cooker either takes far longer than just doing it on the stove or in the oven. Sometimes its just messier to clean up, just depends. Having said that though I do have a stuffing that is made in the crock pot that we like. I use the crock pot liners for ease of clean up whenever I can.
Do they have them for the larger, oval sized cookers? We have several of both oval and round configurations but we've been using the Rival oval recently.
BTW and FWIW I found an old Magic Chef breadmaker at a thrift store the other day. 1 - 1 1/2 pound only but for $3 I couldn't pass it up as we are addicted to breadmakers.
Works GREAT! We're going to try the recipes in our larger breadmaker.
I use these. If the crock pot liner is too small, they also have oven cooking bags and I use them as well and they also have turkey sized bags which are bigger yet. They are the same material as the liners so I don't see why you couldn't use them if necessary. It certainly wouldn't hurt to check them out.
Good deal on the bread maker!
How did she do the Swiss Steak?
WAY COOL! THANKS! I am now questioning Mrs p6 why we didn’t know about those!
Hold on...she's going to try
Usually she does the same recipe on the stove but did it this time in the RIVAL oval slow cooker for ...hold on ...around 20-24 hours!
Kinda Burgoo like,
Take bottom round steak and pound with flour, salt and pepper.
Fry with small amount of oil on both sides.
Add tomato sauce AND tomato paste, onions, garlic salt and pepper. You will need to add some water to thin out the tomato paste. Simmer till tender.
I would add that if I make this I will use RoTel tomato sauce with jalapenos but Mrs p6 is not on that page...sigh...
Have to run to work...catch yunz all later!
Does she leave the steak whole or cut up?
Magic Chef breadmaker
I am so jealous! The belt died in mine and they no longer make them. I was sick as I LOVED that machine. I bought a top of the line Zojurushi as a replacement, but do not like it as much as I loved the old Magic Chef.
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