Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 24, 2011
Posted on 09/24/2011 5:55:47 AM PDT by libertarian27
Welcome to the 42nd 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.
September 24 - National Cherries Jubilee Day
September 25 - National Crab Newberg Day
September 26 - National Pancake Day
September 27 - National Chocolate Milk Day - National Corned Beef Hash Day
September 28 - National Strawberry Cream Pie Day
September 29 - National Mocha Day
September 30 - National Mulled Cider Day
***Weekly Cooking/Recipes Ping***
(to be added/deleted from the list please post here or PM me)
Recap of recipes from the Sept 17th thread:
Bread* 70 Easy No Knead Dutch Oven Crusty Bread
Breakfast* 9 German pancakes
Breakfast* 25 Everyday Waffles
Breakfast* 25 Sour Cream Waffles
Breakfast* 73 Microwave Egg Souffle
Dessert* 3 Cranberry Pecan Sandies
Drink* 10 Electric Parrots
Meal* 38 Slow Cooker Swiss Steak
Meal* 41 Pioneer Womans Man Pleaser sandwich.
Meal* 53 So-Tender Swiss Steak
Meal* 81 Spicy-Sweet Steaks and Onions
Soup* 8 LOGANS POTATO SOUP
(Link to Sept 17th thread)
10 1/2 oz can condensed chicken noodle soup
1 1/4 cup broccoli slivers (broccoli hearts, carrots, red cabbage; I use the Mann's brand)
1 1/4 cup shredded lettuce (such as Garden Express)
1 cup chow mein noodles
Pour chicken noodle soup into microwave-proof quart bowl. Dilute soup with 1/3 can of water. Add broccoli slivers. Further shred lettuce into pieces not larger than 1/2 inch square. Add lettuce to soup.
Mix soup, broccoli, lettuce well.
Put bowl into microwave oven and heat on high for 2 minutes, 15 seconds. Or, until bowl is hot to the touch and broccoli and lettuce have wilted.
Pound chow mein noodles so that noodles are no longer than 1/2 inch.
Pour chow mein noodles over soup mixture.
Mix well and serve. Makes 4 servings.
Nutritional information per serving:
Total Soup Lettuce/broccoli Chow mein noodles Calories: 379 37 62 280 Fat calories: 132 12 0 120 Total fat: 15g 1g 0g 14g Sodium: 1032mg 562mg 50mg 420mg Cholesterol: 3mg 3mg 0mg 0g Carbohydrates: 56mg 8g 12g 36g Protein: 13g 3g 4g 6g
I posted this recipe to the MSO board in 2000, and it was gleefully stolen by another cooking show on PBS, and announced on that show as “stolen, and improved”. I don’t know about the “improved” business as I didn’t have the time to watch the rest of the show that day, but here’s the original as I posted at MSO back then.
This recipe is the result of my own experimentation dating back many years ago as I didn’t find other pancake recipes quite to my liking. This I like. I hope you do too.
(griddled in butter)
Ingredients for eight large cakes:
1 cup Softasilk Cake Flour
2 Tbsp Sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon (optional)
1 tsp vanilla extract
1 cup well shaken Buttermilk
(for thinner cakes a TBSP, or + more)
4 Tbsp melted butter
One large mixing bowl place the dry ingredients, and mix thoroughly with a whisk.
In another bowl break the egg, and slightly stir the yolk, and the white. DO NOT BEAT. Add the rest of the liquid ingredients other than the melted butter, and stir lightly. DO NOT BEAT.
Pour, and scrape the bowl of the liquid ingredients into the bowl of dry, and FOLD the liquid ingredients, adding the melted butter at this time to the mix until thoroughly incorporated. FOLD, DO NOT BEAT.
Butter the skillet, griddle whichever you use, and cook your pancakes as you normally would. I specify butter for cooking as I personally did not like them cooked in oil.
Ignore the lumps in the batter as they disappear in the cooking process.
I have some boneless beef thawing and need some new ideas. No bbg or grilling, please.
This recipe took me several years to perfect.
SOUTHERN STYLE SLOPPY JOES
1 pound ground fat free meat (turkey, pork or beef)
1 onion, chopped (about 1 cup)
1/2 cup chopped celery
4 tablespoons catsup
1 teaspoon French’s salad mustard
1/3 teaspoon garlic powder
1 teaspoon chicken bullion powder
1 can (10-1/2 ounces) Campbell’s Vegetarian Vegetable soup
1 can (12 oz) V-8 vegetable juice
3/4 cup mixed frozen vegetables (corn/peas/carrots/beans)
1 cup hot water
6 hamburg buns, split and toasted
In medium skillet, cook and stir ground meat, celery, and
onion until meat is brown and onion and celery are tender.
Stir in catsup, mustard, spices and soup and 1 cup of
hot water. Simmer 20 minutes or until mixture thickens
slightly, stirring occasionally. Spoon over bottoms of
buns; top with remaining halves. (6 sandwiches).
What cut of beef?
If it's something like round steaks or round tip (sirloin tip), try the Spicy-Sweet Steaks and Onions. I made those last week, and mysteriously, another package of sirloin tip steaks appeared in my fridge yesterday. I think She's telling me it was good and she wants to have this again.
I have some boneless beef thawing and need some new ideas. No bbg or grilling, please.
I have two easy and good ones if it is something like round or sirloin.
Beef Tips and gravy
Cut beef ino bite size pieces
Put 4 cups beef broth into large pan
Place beef into the stock
Cook until fork tender
Add sliced mushrooms and cook for a couple of minutes
Make a roux out of butter and flour and cook until dark blonde
Pour the roux into the beef mixture until gravy is smooth and thick- salt and pepper to taste
Serve over rice or pasta
Cook beef and mushrooms as in the first recipe except add one bay leaf to the pot
Instead of roux, take out all but about 1/2 cup of broth
Add one container sour cream
Add one pint heavy cream
Stir together - salt and pepper to taste
Serve over rice or pasta
I have a recipe for spicy pinto beans that people seem to like, for some reason.
Spicy Pinto Beans
2 lbs pinto beans
1 lb bacon (delete for vegetarian)
12 oz dark or amber beer
1 bulb garlic (reduce if you arent into garlic thats a BULB, not a clove)
7 T chile powder (use less if you dont like spicy, or if the chile powder is exceptionally picante)
1 T cumin
1 t cayenne pepper
1 t black pepper
1 t turmeric
1 t smoked paprika (if you like a smoky flavor overtone)
1-3 t salt (to taste)
Juice of 2-3 limes
Sort beans, remove any rocks, debris, or damaged beans.
Rinse and soak beans either overnight or using the quick soak method. Rinse beans again and place in crock pot. Add water to cover.
Chop onion and sauté until lightly caramelized, add garlic just before finishing. Add to crock pot.
Chop and cook bacon until lightly crispy or slightly less cooked. Drain and add to crock pot.
Open the beer and add to crock pot. (Open another one for yourself, if you are so inclined.)
Add chile powder, cumin, cayenne, black pepper, turmeric, and paprika to crock pot and stir in thoroughly.
Cook on low for 12-16 hours.
Once beans are tender, add salt and lime juice and stir in thoroughly. Ready to serve!
It looks good!
It’s boneless ribs.
From My Grandmother’s old recipe box:
Beef Braised in Rosemary Wine Sauce
Prep: 10 min, Cook: 50 min.
1-1/4 lbs. round or chuck steaks, cut across the grain into 1/2 inch thick slices
2 Tbs. plus 2 tsp. olive oil
3/4 onion, chopped
2 bay leaves
3/4 tsp. rosemary, crumbled, or 2 tsp. fresh, chopped
2-3/4 whole cloves
2/3 cup dry red wine or chicken stock
2-3/4 tsp. tomato paste
1 cup chicken stock
Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.
Per serving: calories 407, fat 25.4g, 61% calories from fat, cholesterol 82mg, protein 32.0g, carbohydrates 4.6g, fiber 0.6g, sugar 2.6g, sodium 294mg, diet points 10.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 4.8, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0
Now that’s feaky. That’s exactly what I always do with the package. Split it between beef tips and gravy one day and stroganoff the next.
Asian Style Boneless Ribs
5lbs boneless pork ribs(often called country style)
2 medium onions, sliced
2 medium bell peppers, chopped in about 1/2 inch pieces
1 can crushed pineapple, undrained
4 cloves garlic
1/4 cup honey
2T hot mustard(or stone ground or brown)
1/4 cup rice vinegar
2t sesame oil
2t ginger, freshly grated(or sub 1t dry ginger)
1t red pepper flakes(adjust to your tolerance/liking)
1t Chinese 5 spice
1t celery seed, ground
2t ground mustard powder
2t ground coriander
2t ground cumin
sea salt and fresh ground pepper
sesame seeds to garnish(toasted) shopping list
How to make it
Spray slow cooker with no stick spray.
Place onions and bell pepper in bottom of slow cooker
Add meat and sprinkle with salt and pepper(a double layer of meat is fine, if needed)
In medium bowl combine rest of ingredients, mixing well
Pour over meat in slow cooker.
Cook on low 4-6 hours until meat is very tender.
Towards end of cooking, remove some of the liquid, if desired, and use it as part of the liquid to make rice
To serve, remove ribs with tongs and add pineapple/onion/pepper sauce using slotted spoon and top with toasted sesame seeds.
Footnote: This will yield a lot of liquid and some of it probably won’t be used
This may not be the prettiest dish, but it’s so easy and something different than the usual BBQ sauce for boneless ribs. Done this way the meat just melts in your mouth. Great served with Jasmine rice cooked in some of the liquid from the slow cooker, and topped with a lil of the sauce.
Thanks, that’s interesting. Maybe I could marinade the strips with the seasoning, sear it, and into the over to cook through.
My family loves both of these and keep asking for them (great minds think alike?)
Yum, cloves. Sounds all autumn-y. That’s another good idea since I can get two meals from the package. Thanks.
Can’t decide which of the others to make for tonight but your asian recipe will be for the other half of the package tomorrow (recipe halved of course). I have a sad looking bell pepper that needs to be used.
Thanks everyone for the great ideas. I knew I could count you y’all. Have a wonderful weekend.
We use the beans for a lot of things...
beans and rice (my favorite lunch for work)
as a side dish for various meals
I love beans and rice.
One of my family’s favorites is to slice the meat thinly and marinate it in our favorite stir fry sauce for an hour or more. Then stir fry it with your favorite vegetables and serve it over rice. (This works well for any meat not just Beef. I use this same method for chicken, pork, and even shrimp Stir Fry’s.)
Since I make a huge amount at at time for a family of 5, I stir fry each veggie separately in a small amount of oil and then set them aside in a large bowl, slightly under cooking them. I then stir fry the meat last in batches and set it aside until I have finished stir frying everything. The trick to a good stir fry is to not overload your wok or frying pan by trying to stir fry too much at once. Then I throw it all back in the wok together and stir fry it for a minute or two more to finish everything off and bring it all up to temp and get the flavor of the stir fry sauce flavoring everything. I serve it with White or Brown Rice.
My family likes things like onions, celery, carrots, musrooms, zucchini and or yellow squash, baby corn, green beans, sugar snap peas,and cabbage for the most part so I use any combination of vegetables I have on hand. Some of us also like broccoli, brussles sprouts, peas, or even cauliflower. With a stir fry you can easily tailor it to your own choice of ingredients depending on what you like, what is in season or looks good at the store, or what you have on hand.
If there are any leftovers I put them in pint freezer containers or zip loc bags and throw them in the freezer or fridge. When my kids or I want to make a quick lunch of ramen noodles, we add a packet of leftover stir fry to the noodles as we are cooking them. We then end up with a really hearty and filling meal. My hubby even eats this once in a while now for lunch too, after tasting our ramen noodles fixed in this manner and as he put it, “Wow this takes ramen noodles to a whole new and wonderful level.”
Other ideas for your meat might be Beef Stroganoff served over egg noodles, a hearty Beef Stew served with Biscuits, a Beef Chili with or without beans served with corn bread, or even a Beef Burgundy with mushrooms and onions served over rice or pasta and a side of your favorite veggie.
I was on another thread this week and another Freeper posted their recipe for a Dutch Oven Bread that was even easier than the one posted on last weeks’s thread. I am going to try this recipe soon as this is the easiest bread recipe I have ever seen.
Here is the link to the thread. The recipe is at post #260.
2 tsp instant coffee (Raley's Brand instant coffee is better than Folgers, Taster's Choice or any named brand in hubby's opinion.)
4 tsp hot chocolate
1 1/2 tsp of Stevia
12 oz boiling hot filtered water
4 oz of room temperature filtered water
Put all the above dry ingredients into a 16 oz. travel mug.
Heat approx. 12 oz of water in microwave.
Pour hot water into the mug, which a friend affectionately nicknamed "Mr. Crusty".
Stir until coffee, hot chocolate and Stevia are dissolved.
Top off with room temperature filtered water.
I really like Braised Beef ribs. But I usually use bone in short ribs.
Here is a recipe I like but I do not use wine, I like to use about a 1/4 to a 1/2 cup of Jack Daniels along with some added brown sugar and beef stock. I caramelize my onions and carrots in clarified butter Remove from the pan and then brown the ribs in the butter. Then add the Jack to the beef and deglaze the pan then add the beef stock that has the brown sugar dissolved in it. I also add about 1/8 cup of soy sauce. Taste the sauce and adjust to your taste. Add onions and carrots back to pan cover and slow cook for 2 -3 hours. Serve with or over rice and a veggie of your choice.
2 tablespoons olive oil
1 and 1/2 pounds of chicken (more if you like)
3/4 cup chopped onion
1/2 cup chopped green pepper
4 cloves garlic minced
2 19 ounce cans of diced tomatoes (imported italian better)
1 8 ounce can of tomato sauce
3 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
1/2 tsp thyme
1/2 cup chopped flat leaf Italian parsley
One pound pasta of your choice
Brown chicken in oil. Add vegetables and lightly brown. Add all remaining ingredients except the pasta and simmer at low heat for about 40 minutes turning the chicken if necessary. Serve over cooked pasta of your choice.
We want some Oktoberfest recipes. I thought I had one like this but used apples too, so I went looking and found this.
6 bacon slices, chopped
1 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
1/4 cup red-wine vinegar
3/4 cup water
2 tablespoons sugar
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon black pepper
4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
Special equipment: an instant-read thermometer print a shopping list for this recipe
Put oven rack in middle position and preheat oven to 450°F. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes.
Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan.
Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes. Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.
We already have several boneless chops but Mrs p6 is going shopping tonight and can buy more or with the bone in.
It will have to feed at least 8 people so we will increase the recipe.
Read More www.epicurious.com
Really want to make something Oktoberfesty Sunday!
This recipe is so much better than the stuff in the box. It is a bit more work, but the results are orders of magnitude better. However, this is not for those on a low fat diet.
Bring 2 quarts of salted (optional) water to boil, add macroni, boil according to package instructions (generally 7 to 9 minutes). Drain and rinse with cold water.
Heat milk to near boiling while butter is melting. I use the microwave for this. Prepare sauce. Start by melting the butter. Remove from heat and add flour, stir/whisk until you have a smooth mixture. Return to heat, add 2/3rds of the hot milk. Bring to gentle boil and slowly add remaining milk, keep at boiling until sauce thickens. Remove from heat, add 1 1/2 cups of grated cheese to the sauce.
Grease a rectangular or square baking pan with butter or olive oil. I use a mister to apply olive oil. Non-stick spray would also work for this. Mix the sauce with the cooked macaroni, pour the mixture into the greased baking pan. Spread remaining 1/2 cup of grated cheese over the top. Dust the top with breadcrumbs. Dot with small bits of unsalted butter, or mist/drizzle with olive oil. I wouldn't use cooking spray for this step, butter or olive oil are best.
Bake in hot oven (400F) for 15 minutes.
Tips: You can save on prep time by preparing sauce in a separate sauce pan while the macaroni cooks.Or, to save on cleanup, prepare sauce in the pan you boil the macaroni in, after draining/rinsing the macaroni. Then you can mix the macaroni and sauce in that pan and limit cleanup to 1 pan, 1 colander/strainer and the baking dish.
Mrs p6 made it last night...It didn't turn out well, LOL
Really it tasted GREAT, but something went wrong.
Without going into details one of the problems was I insisted on using Dollar Store Cheese which is basically plastic.
Then Mrs p6 overcooked it in a pan that needed a lot of oil to release it.
Nasty, but good for me.
We are still trying to clean the pans and our tummies are kinda ...funny.
Haha - I grew up with that stuff. We thought Saturday pizza night was a BIG deal! Always the same kind - hamburger.
What a great American Story.
American immigrant Ettore Boiardi
Made your grandmother’s recipe last night. All I have to say is, I went back for seconds and there was nothing left but some sauce that I scraped out onto some cornbread I’d made for dinner. Thanks.
Thanks for the feedback I know we love this as well....cheers
My recipe was more for steaks than for thicker pieces like I think you had with the boneless ribs.
Thanks, thats interesting. Maybe I could marinade the strips with the seasoning, sear it, and into the over to cook through.
Now, I'm wishing I had braised ours last night. The steaks we got were tough, with a bit of gristle that wasn't really visible in the package.
I'm filing that recipe for "Beef Braised in Rosemary Wine Sauce," away for another time, though, for the future. I'll probably use beef stock, and I'll probably combine the herbs and spices with the red wine and some of the olive oil and marinate the meet for an hour or more before cooking. That does look delicious, though, and your report is good info.
I thought of you when I saw this recipe for doing stuffed squash in the crock pot. What made me think of you was that you had mentioned having an oval crock pot and I think the oval would work best.
Crock Pot Stuffed Acorn Squash with Sausage, Rice and Veggies
1 acorn squash, cut in half, cleaned out.
6 sausage links (little breakfast sausages) or 2 large brat-like sausages
1 cup of rice
1/2 cup of chopped tomatoes
1/2 cup of mixed vegetables
1 tablespoon of butter, divided
1/2 cup of shredded cheese
salt and pepper to taste
Cut squash in half, clean out the inside and set aside. Cut sausage up into small pieces, set aside. Mix up all vegetables and rice in a small bowl and set aside. Put a 1/2 tablespoon of butter in each half of squash, then scoop in vegetable-rice mixture and top off with sausage and cover with shredded cheese. Place squash inside a medium-large crock-pot and cook on low for 4 to 5 hours. When done, either scoop out filling on a dinner plate or eat right out of squash and add salt and pepper to taste.
Yes, Thank you! It sounds wonderful. I’m putting this on the menu for the weekend.
I just happened to see it while looking for some news article. Makes me wish my crock pot was oval! lol
Recap of recipes for this Sept 24th thread
Bread* 23 Dutch oven Bread
Breakfast* 4 Buttermilk Pancakes
Drink* 24 Mocha
Meal* 6 SOUTHERN STYLE SLOPPY JOES
Meal* 8 Spicy-Sweet Steak and Onions
Meal* 9 Beef Tips and gravy
Meal* 13 Beef Braised in Rosemary Wine Sauce
Meal* 15 Asian Style Boneless Ribs
Meal* 25 Braised Beef Short Ribs
Meal* 26 Chicken Cacciatore
Meal* 27 Oktoberfest Pork Chops
Meal* 28 Baked Macaroni & Cheese
Meal* 35 Crock Pot Stuffed Acorn Squash with Sausage, Rice and Veggies
Side* 10 Spicy Pinto Beans
Soup* 3 2 Noodle Soup
(please don’t add any new recipes on this thread - go to this week’s Oct 1st thread)
October 1, 2011 thread link