Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 1, 2011
Posted on 10/01/2011 6:42:45 AM PDT by libertarian27
Welcome to the 43rd 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- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
National Chili Week (1st week of October)
October 1 - World Vegetarian Day
October 2 - National French Fried Scallops Day
October 3 - National Carmel Custard Day
October 4 - National Taco Day
October 5 - National Apple Betty Day
October 6 - National Noodle Day
October 7 - National Frappe Day
***Weekly Cooking Thread Ping List***
Recap of recipes from last week’s thread (Sept 24th)
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
Sept 24th link:
These cooking threads are great! Thanks for doing them!
I have a vegetarian recipe. It calls for 2 vegetarians and serves 150 cannibals.
So many recipes - we are 43 weeks in for this year and the wonderful recipes keep coming!
I think on the 52nd week I’ll post a huge listing of all the recipes from the full year....categorized for easy look-up - hopefully the thread will look like a Gigantic Online Free Republic Cook Book.
Here's a good cake recipe for the fall. I have been making Louisiana Yam Cake for over 40 years, and it is still a hit every where I take it.
2 cups all purpose flour
1 1/2 tsp. cinnamon
1/3 tsp cloves
1 tsp nutmeg
1 1/2 tsp baking soda
2 cups sugar
1 1/2 cups oil
2 cups canned yams ( I use Bruce's)
4 large eggs
2 tsp vanilla
1/2 cup chopped pecans
Sift dry ingredients.
Mash yams for 1hr
In large bowl put sugar and beat in eggs one at a time by hand.
Add oil, Yams and vanilla
Mix pecans in the dry ingredients and add to the sugar, oil and yam mixture.
You can either make 12 jumbo cupcakes, or oil and flour a large bundt pan. Bake the cupcakes for 30 to 35 minutes , the bundt 1hr 15min or until tester comes out clean.
Cool inverted on plate
4oz. cream cheese
1/2 box powdered sugar or until consistory is what you like.
1/2 stick butter
1/2 cup chopped pecans
Mix together until smooth
Split the bundt cake in half and put the frosting on the bottom half. Top with the crown and sift powdered sugar on top.
I made the cupcakes and sold them last week at a huge town wide yard sale. Sold out both days A sweet hundred in profit.
In the Back from left to right is Smoked Spanish Paprika, clarified butter, 1/3 cup of Jack Daniels, Bacon drippings, and an onion. Up front from left to right is the local short rib Ladder, then the beautiful thick Kobe Beef Short Ribs a couple of stalks of celery and a carrot.
I will only use the butter if the bacon drippings is not enough to brown the Ribs and then saute the veggies.
I will be using the recipe from here Braised Beef Short Ribs
I am adding the Jack Daniels because I like the flavor it adds and will use a zinfandel for the wine. And adjust the recipe to 6 short ribs instead of the 12 called for.
???????? Alarmed! Typo?
OMG! cancell the 1 hour mash.
Oh gosh! *Salivating*
When's supper - I was just thinking I should stop by your house today! *yummy-lol's*
Sliced very cold pork tenderloin into 1-1½" thick strips (chilled meat slices more easily)
Marinated for 1 hour in:
-2Tb corn starch
-3 dried chili peppers
Vegetables (personal preference):
-fresh baby brussel sprouts cleaned & sliced in half (snow peas are great too)
-canned baby corn, rinsed
-fresh sliced mushrooms
Heat peanut oil & chili sesame oil (spice to suit taste) in wok. Cook pork until all pink is gone (about 5 min.)
Remove meat from wok, set aside in a bowl
Cook vegetables until mushrooms are reduced and brussel sprouts are lightly browned (carmelized).
Add meat back into mixture to heat.
Serve over rice.
It’s worth the trouble! not kidding
Great idea! Thank you. I have enjoyed these threads very much.
I came up with this recipe for my family by combing a few of my favorite recipes together. They absolutely love it, and it is a great recipe for vegetarians or meat lovers! I had a small amount of leftover Stir Fry and Fajita mixtures from dinner’s earlier in the week and threw that in with the rice mixture this week, and it was delicious and a great one pot meal.
Brown and Wild Rice Pilaf with Bulgar Wheat
1 cup Wild Rice
1 cup Brown Rice
1 cup Bulgur Wheat
Oil or bacon drippings for sautéing vegetables
1 onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, finely chopped
1 cup, mushrooms, sliced or one or two small cans of sliced mushrooms
1 cup cabbage or spinach, finely chopped (optional)
6 cups of chicken, beef, or vegetable broth or stock
2 tablespoons Fajita Seasoning or your Favorite Seasoning Blend
Sauté vegetables in oil in a large Dutch oven. Add seasonings and stir over low heat to develop the flavor of the spices. Add all the rice and bulgur wheat and the broth. Cook covered in a 375-degree oven for 1-1 ½ hours until the rice has absorbed all the liquid.
For a one-pot meal, add leftover chicken, beef or pork along with the rice.
For added flavor, this recipe is also good with a handful of dried fruit added to it such as Craisins, raisins, or even chopped dried apricots.
Tip: This is a great way to use up leftover fajita or stir-fry by simply throwing it in along with the rice and broth. Any leftover meat or vegegables would be good in this, just make sure anything you add to it is bite size.
Its short circuiting from drool!
OK! This one’s going in the recipe box! Trying it real soon. Sounds delish!
When’s dinner? I’ll be right over!
LOL!!! Good one!
Here is a quick easy way to come up with breakfast muffins for mornings on the go, for a Sunday Brunch, or if you realize you don’t have enough bread left for morning toast because the guys in your house made themselves too many sandwiches for their midnight snacks.
My oldest daughter actually came up with this idea when she was about 10 years old for a Mother’s Day morning breakfast treat for me several years ago and we have been making them ever since, whenever we want a sweet muffin.
This is more of a method than an actual recipe. It can be a great way to introduce children to cooking, since cake mixes are relatively easy to prepare and are often the first thing we cook with our little ones. Your children may also come up with some ideas for variations all on their own just like mine did.
Quick and Easy Lemon Poppy seed muffins
One lemon cake mix
Poppy seeds to taste
Prepare batter according to the package directions. When batter is fully mixed fold in Poppy seeds. Using an ice cream scoop, put the batter into muffin tins lined with paper muffin cups.
Cook muffins according to the time and temperature for cupcakes.
If you want a glaze on the muffins, you can combine a bit of lemon juice with confectioners sugar, but they are good plain too.
We also came up with several variations on this recipe for using this same method, so here are a few of those.
For Banana muffins we substitute a white or yellow cake mix for the lemon one and 1-2 mashed bannanas instead of the Poppy seeds.
For Double chocolate muffins we substitute a chocolate cake mix and add chocolate chips to taste.
For Apple Cinnamon muffins we use a spice cake mix and add about a cup of diced apples. We sprinkle the tops of these with a cinnamon and sugar mixture. (This is a great way to use up apples that are starting to get soft.)
For Pumpkin Spice Muffins we use a spice cake mix and add 1 c of pumpkin puree or canned pumpkin.
LMAO - I wondered about that, too. Arms ached just reading it! :)
Stashing that away. Going to have to try it soon so I can see if it would be good for Thanksgiving.
I have a question though. Do you think I could use green beans, or do you think they wouldn't work so well? I have some left over in the fridge.
Easy Football Party Chili
1 46 oz. can V-8 juice
1 medium yellow onion, well chopped
1 medium green bell pepper, well chopped
other peppers, well chopped, to taste (see note 1)
1 1/2 lbs 80/20 ground beef (or you could use ground sirloin, if you're feeling expansive...)
too much fresh finely chopped garlic or minced garlic in oil
fresh ground black pepper
not-quite-fresh ground cumin (see note 2)
In 4 qt or larger pot, heat V-8 to a boil, then lower heat and simmer until 10-15% reduced. When nearly reduced to desired level, spoon off any tomato scuzz and add several grinds of black pepper, 2-3 cloves' worth of the chopped garlic, and a couple of teaspoons of cumin (trust me, it'll all work out). Stir well.
While simmering, halfway brown the ground beef/sirloin, drain fat, add 1 tsp cumin and 2 more cloves garlic, stir in well and brown for another 2 mins or so.
Add beef to stockpot when reduction to desired level is reached. Again, add black pepper, garlic and cumin as before. Cover and simmer 20 minutes on low heat, stirring once or twice.
Remove cover and taste. **Probably** much of the cumin will have degraded at this point. So, add more. And more garlic. And simmer another 20 minutes.
Remove from heat. If serving immediately (it's better to wait about an hour; the flavours blend much better), do so with bowls of shredded cheese and chopped onions and oyster crackers.
If serving tomorrow (hint, hint...), cover and refrigerate. Reheat slowly, starting about 30 minutes before desired serving. Serve as above.
The relative overuse of garlic and cumin will produce a nice tangy flavour that is not "hot" at all. As a bonus, any vampires in the neighbourhood are guaranteed to be getting out their passports.
The recipe can be multiplied to any quantity with no problems (well, except that you may need a bigger pot).
Note 1: you absolutely can make this w/o any other peppers, but if you want more peppers here, I'd recommend serranos, Fresnos, or Louisiana redstrings (cayennes).
Note 2: if you grind your own spices, which I do, let fresh ground cumin stand overnight before putting into a closed jar. The rind of the seed, when ground, gives off a pungent and sour smell which, fortunately, goes away completely in a few hours.
Go Broncos! (uhh, that's Boise State, not Denver, please!)
I’ve never tried green beans only because we rarely have them in the house. Have used fresh asparagus, Birdseye frozen artichoke hearts, english peas, snow peas or broccoli. I imagine green beans would be just fine.
Thanks. It's sometimes hard to imagine tastes without having already tried it. Glad you mentioned the others you have tried. I'm not a fan of artichoke hearts and never knew what might be a good substitute for them. Asparagus! I must remember that! :)
Ok, I don’t know why putting a pic in my post screwed up everything else. Here it is again for easier reading:
I made this recipe and changed a few things. I baked it at 300 for an hour and then turned off the oven and left it in for an hour. The texture is perfect. I also skipped the topping..
1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) melted butter
1/4 cup sugar
1 1/2 lbs. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 14-oz. can pumpkin puree
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 cups whipping cream
1/4 cup confectioner’s (”powdered”) sugar
Preheat the oven to 350º F.
Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
Add the graham cracker crumbs and sugar. Stir.
Press the mixture into the bottom of the pan and 1/2 way up the sides.
Bake at 350º F. for 10 minutes.
Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
Beat at medium speed until smooth.
Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
Pour the mixture into the prepared springform pan.
Bake at 350º F. for 60 minutes.
Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
Leave the cheesecake on the wire rack until it is completely cooled.
Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner’s sugar until stiff peaks form.
Spread the whipped cream over the cheesecake. This will hide any “cracks” in the cake’s surface, too!
Chill again until you’re ready to serve.
Well if you stop by my house today you will only get some kind of dish made with chicken breasts, have not decided what to do with them yet. The Short Ribs are for tomorrow as the recipe calls for an over night in the fridge and then a reheat and reduction of the sauce tomorrow. My wife is working today and will not be home until after 8:30. She is off tomorrow, so the prep is today and the eatin’ is tomorrow.
Anybody have an idea of what to do with the chicken breasts? I have a half bottle of zinfandel to use up in some kind of recipe. Do people cook chicken in red wine?
2 -4 chicken breasts
1-2 jars alfredo sauce (I like 5 brothers)
1/2 package frozen artichoke hearts - thawed
1/2 cup chopped sun dried tomatoes
1 cup sliced mushrooms
1 table spoon chopped rosemary
Enough Italian bread crumbs to coat the chicken
Diced fresh tomato
One package fresh linguine (for two people)
Coat the chicken well with the bread crumbs and place in a large skilled with 1/4” olive oil. Sprinkle with the chopped rosemary. Fry the chicken until golden brown on both sides.
While the chicken is cooking, pour the alfredo sauce in a sauce pan, add artichokes, sun dried tomatoes, and mushrooms. Heat until simmering.
Put linguine in boiling water and cook for 4-5 minutes.
Put some of the linguine on a plate and top with chicken breast.
Spoon some of the alfredo over the chicken and top with fresh tomato.
This is very filling and not diet friendly, but is soooo gooood.
You can always make it marsala style..
Cut each chicken breast into two thin pieces. Dip in flour and coat the bottom of a frying pan with butter and olive oil. Fry on both sides and then add wine and simmer. Top with sauteed mushrooms and garlic and serve. You can also try wrapping the breast with prosciutto before frying it. That turns out pretty delicious as well.
Yummy piece of art there!
4 boneless skinless chicken breasts
1 package sliced Swiss cheese
1 can cream of chicken soup
¼ c white wine or apple juice
1 package stovetop chicken stuffing mix (can use herb instead)
1 stick melted butter
In a small bowl, mix soup and wine. Grease a 9x13 baking pan. Lay chicken in pan. Add one slice of cheese to the top of each breast. Pour soup mixture on top of cheese. Cover all with dry stuffing mix. Drizzle top with melted butter.
Cover with foil and bake at 350 for about 45 minutes. Uncover and bake 10 more minutes.
One thing I forgot to mention—I only use low sodium, good quality soy sauce. While I am an admitted salt-a-holic, regular soy sauce is simply way too salty for me. Lower sodium, good quality soy sauce is divine, and well worth the extra pennies over the cheap grocery brands. We have a chinese restaurant distributor locally with a retail shop that sells all sorts of soy sauce brands not available in grocery stores. Makes a big difference.
Here is a Chicken and White Bean Chili that I make as a change of pace from regular Chili from time to time.
White Bean and Chicken Chili
1 lb. dry large white beans such as Great Northern Beans or Cannelini Beans or 2-3 cans of beans rinsed and drained
1-2 tablespoons olive oil
4-5 garlic cloves minced
1-2 pounds ground chicken or chicken cut into bite size pieces
2 cups frozen or canned corn
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
pinch of crushed red pepper
Salt and pepper to taste
3 tablespoons flour (I like to use masa flour for my chili but regular flour will work fine.)
4 cups of liquid including the liquid from cooking the beans if made from scratch and chicken broth. If using canned beans use all chicken broth.
Fresh Parsley, chopped
Parmesan or Pecorino Cheese, grated
Soak beans overnight in 6-8 cups of water and then cook until tender the next day for faster cooking, or simply bring the beans and water up to a boil and boil for about 2 minutes and then reduce to a simmer and cook until tender if you want to eat the chili the same day. Do not salt the beans or they will take longer to cook and perhaps never get tender. This takes 1-4 hours depending on the method used and the type of beans you are using. Drain beans, reserving the liquid from cooking them and set aside. If you decide to use canned beans instead simply drain the beans and rinse them with water and you will use all chicken stock for your liquid in the recipe that follows.
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, but not browned. Add the garlic and cook briefly just to bring out the garlic flavor. Add the chicken, cumin, oregano, and chili powder and cook, stirring frequently, until the chicken is cooked through, about 8 to 10 minutes. Stir the flour into the chicken mixture and cook for about a minute to get the flour taste out of it. Then add the liquid and scrape up all the bits from the bottom of the pan. Add in the beans, corn, crushed red pepper and salt and pepper to taste (I use just a pinch of salt here as the flavor will intensify as the liquid cooks down and it can easily become overly salty). Bring the mixture to a simmer and cook for about one hour until the chili has thickened. Taste the chili to see if is needs more salt or seasoning and adjust according to your own taste.
Serve in large bowls garnished with some of the parsley and the grated cheese alongside some crusty French bread or some corn bread!
Notes: Some people add some kind of dark green leafy vegetable to their white bean chili such as spinach or Swiss chard, but since my hubby and stepson wont eat cooked leafy greens of any kind, I dont add it any more to mine. If you like them add either one box frozen that has been thawed and drained of all liquid, or about 1 pound of fresh. I like to add them during the last 5 minutes of cooking so they still have lots of vibrant flavor in them.
I also sometimes use leftover chicken or even cooked shredded chicken and just shorten the cooking time accordingly.
Apparently they do. A quick search on the Internet and I found this recipe, for Chicken braised in a red wine sauce. I read through the comments and they all seemed to like it, however, it sounded like most reduced the amount of sugar in the sauce.
That is absolutely gorgeous! Will definitely try the bacon weave. Thanks!
Did you use a generic meatloaf recipe?
Since I made meatloaf earlier this week and a couple of sirloin roasts Friday it will be a while before I can do it but I NEED THIS!
Also, I use barbecue sauce instead of the ketchup in the meatloaf recipe. And I don't put the final sauce on until the meatloaf is almost fully cooked. At that point, I pour off the grease and brush on a thick layer of barbecue sauce (usually the same sauce I used in the meatloaf) on top and bake for about 15 minutes with the sauce on it.
Rather than mixing up my own marinade, I just use Zesty Italian salad dressing for this recipe.
Cut and prepare all ingredients through the mushrooms. Combine in a bowl, add the Zesty Italian salad dressing and toss to coat everything. Let it marinate for at least a half hour (one to two hours in the refrigerator is even better). Stir and toss occasionally to mix the marinade with the ingredients.
Start preheating oven to 375°.
Skewer the ingredients on bamboo skewers. Start with a vegetable piece. I generally use 2 to 3 vegetable pieces for each piece of meat. You want the meat evenly distributed throughout the vegetables. You should have 3 or 4 full skewers. Place the skewers in a large rectangular baking dish. Pour the marinade over the skewers.
Bake for about 25 minutes. Brush marinade over the kabobs periodically (2 or 3 times as it bakes).
Remove from oven, turn it up to Broil. Place skewers on broiler pan and baste with some of the marinade. Cook for an additional 7 to 10 minutes under the broiler, turning occasionally and basting with remaining marinade to brown all sides.
This is excellent when served with a side dish of steamed rice.
Thank you for that link to the red wine chicken recipe. I think that is what I am going to do this evening. I will use the suggestions provided in the second comment. I am signed up on that site and should have checked it out earlier.
Just pulled Short Ribs out of the oven after two hours at 350 The meat is wanting to fall off the bones and the sauce tastes really good. The caramelized onions and carrots added a nice background of sweetness to this dish and the smoked paprika adds a nice flavor also. Once it cools down a bit it goes into the fridge overnight. I think when I reduce the sauce tomorrow evening I will add a little corn starch if it does not thicken. Tomorrow we will have sides of mashed potatoes and either peas or string beans depending on what my wife chooses.
For those who like beans in their chili, add 1 15.5 oz can of Brooks Chili Hot Beans or Bush's Chili Beans. For those who don't, add 4-6 oz more ground beef/sirloin, another half an onion, chopped, and/or another half green bell pepper to the recipe as stated above.
Sorry 'bout this; a major screwup (mutter, grumble...)
Nauti — I’ve made this dish 2-3 times, and it is FANtastic. You’ll love it. Do trim any obviously excess fat fr/the bacon, though.
Here is another recipe I found on the page you linked to. I will save and try next year when I have fresh figs to use from my tree. Yummm.
Ooops forgot the link.
You are very welcome. I thought it sounded good, so I copied it for me to try myself some time soon as well. I also thought I would use the suggestions in the second comment, and copied them along with the recipe. Let us know how it turns out.
The recipe with figs also sounds very good.
If you like figs here is a recipe that I haven’t tried yet that I watched Rachel Ray make on her TV show one day. I thought it sounded really good and would be fun to make for a special occasion.