Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 15, 2011
Posted on 10/15/2011 9:39:16 AM PDT by libertarian27
Welcome to the 45th 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 five- 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.
(On Dec 10th I'll be posting a thread with all recipes for this past year - 52 weeks of recipes - as a sort of online Cook Book. The recipes will be sorted by type and referenced to the week that it was posted. If you have a recipe you'd like to get onto the "Free Republic Cooks Cookbook" Post for this year, get 'em in now - 2 months to go :>)
October 15 - National Roast Pheasant Day / Mushroom Day
October 16 - World Food Day- Oatmeal Day
October 17 - National Pasta Day
October 18 - National Chocolate Cupcake Day
October 19 - National Seafood Bisque Day
October 20 - National Brandied Fruit Day
October 21 - National Pumpkin Cheesecake Day
Recap of recipes from last week (Oct 8th Thread)
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 06 __ Lemon Baked Chicken Wings
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 29 __ Roasted Seeds
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 45 __ Trillians Arancini Di Riso
Beans __ Week 10/08/11 __ Post # 47 __ Beans with Tequila
Cake __ Week 10/08/11 __ Post # 43 __ Chocolate Mousse Cake
Cookies __ Week 10/08/11 __ Post # 28 __ Fluffernutter Cookies
Glaze/Icing/Sauce __ Week 10/08/11 __ Post # 43 __ Easy Chocolate Ganache
Ice Cream __ Week 10/08/11 __ Post # 03 __ Popsicles
Marinades/Sauces __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Relish
Pies __ Week 10/08/11 __ Post # 48 __ Utterly Deadly Southern Pecan Pie
Pizza __ Week 10/08/11 __ Post # 09 __ Super Bowl Sausage Pizza
Rice __ Week 10/08/11 __ Post # 21 __ Cranberry Brown and Wild Rice
Rice __ Week 10/08/11 __ Post # 30 __ Lemon Pilaf
Salad __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Mold
Salad __ Week 10/08/11 __ Post # 12 __ Layered Cranberry Salad
Vegetable __ Week 10/08/11 __ Post # 35 __ Baked Acorn Squash
Vegetable __ Week 10/08/11 __ Post # 51 __ Corn on the Cob
Vegetable __ Week 10/08/11 __ Post # 52 __ Stuffed Tomatoes
Waffles/Pancakes __ Week 10/08/11 __ Post # 07 __ Johnny Cakes
*****Ping to the FR Weekly Cooking Thread Ping List*****
(to be added/deleted - please post here or PM me)
I changed up the formatting for the recap above - it looks a bit funky but will help me when I post up the Online Cookbook here in December.
(I hope I get all the categories right:>)
Take a slice of ham. I just like the Oscar Meyer chopped ham that’s rectangular shaped.
Spread Philly Cream Cheese on it.
Roll a Vlasic or (refrigerated, good) pickle spear in it.
Put in fridge to chill.
Slice the rolls so that the pieces look like sushi on a plate.
Sounds like a good tailgate appetizer!
Really cute idea. And if you felt like making it a bit more upscale (although red neck is good), you could change around a few ingrediants and still come up with the good taste and the right look.
We used to be part of a group that did soup and sandwich sermons with alternating churches providing the food. Someone sent in cream cheese with chopped black olive sandwiches - I thought it looked weird until I tasted it - great for tailgating too!
I really like cream cheese with chopped green pimento stuffed olives on good crackers or preferably served on the thin pumpernickel cocktail bread.
Cool. I call that the Atkins Special. I do the same thing with Nova Lox, cream cheese and capers. If you put another layer of cream cheese on the outside and then roll it in crushed pork rinds you have what I like to call a protein bomb.
Olive Cheese Balls
2 C shredded cheddar cheese
1 1/4 C flour
1/2 C butter, melted
36 small pimento olives (well drained, blotted dry)
Mix cheese and flour; mix in melted butter, slightly cooled. Mold about 1 tsp. dough around each olive. Shape into ball. Place 2” apart on ungreased cookie sheet. Cover and refrigerate at least 1 hr. Bake at 400 degrees until set, about 15-20 min.
That sound like something I would enjoy.
They’re like cheese crackers. Very good and very rich. Good with cocktails, wine or beer.
Eggs Madison -- as prepared at St. Louis C. C., St. Louis, MO.
2 English muffins, sliced and buttered
4 large eggs
8 oz. smoked salmon, sliced thinly
medium capers, to taste
Hollandaise sauce (fresh-made is best, but bottled isn't bad)
Warm the Hollandaise gently. Lay out the sliced muffins on plates, and place 1/4 of the smoked salmon on each muffin. Warm the plates in an oven set to bake/warm.
Poach the eggs, medium. If using a pot or sauce pan to poach, add 1 TBSP white vinegar to each 2 qts water, to prevent the eggs from scattering. If using an egg poacher, the vinegar is not needed.
Remove plates from oven. Place 1 egg, ideally w/o breaking, onto the centre of each muffin. Spoon Hollandaise generously over the egg/muffin. Garnish with capers (more is better, imnnho!) and serve immediately.
Makes 4 servings.
Wild Pig Ham
In a large tub mix 2 teaspoons per ten pounds Curing Salt (Pink Salt)
3/4 cups Kosher Salt, and 1 cup of brown sugar. Fill tub with about 2 liters of water (enough to cover ham) add the whole ham and let sit. It will take the cure about 2 lbs per day to work so a 10 pound ham will take 5 days.
After the curing is done, take out the ham and rinse with cold water and pat dry. Rub with your favorite rub and smoke or bake the ham until the temperature at the bone is 165 deg. F.
I suppose you could use a farm pig, if you can stand the taste. Wild pig is better.
I just received my TOH Simple and Delicious Oct./Nov. issue and thought this looked like a winner. As I haven’t made it yet, I can’t vouch for it, but it looks great, and fairly easy to make. It received 5 stars in the on-line edition. I’m planning on trying it for the holidays, probably Christmas.
Chocolate Cannoli Cake Roll
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. Tammy Rex, New Tripoli, Pennsylvania
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling
1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside.
In a large bowl, combine the cake mix, water, oil and eggs; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
Bake at 350° for 12-14 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a small bowl, beat the cheeses, confectioners’ sugar, vanilla and
cinnamon until smooth; stir in chips. Unroll cake; spread filling
over cake to within 1/2 in. of edges. Roll up again. Place seam side
down on a serving platter. Refrigerate for 2 hours before serving.
Yield: 12 servings.
Nutrition Facts: 1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.
Children love to make their own treats and after school snacks and cream cheese is one of those great foods that can easily make bite size snacks kids can make themselves. My children used to make these with me in the kitchen as appetizers and finger foods for holiday gatherings, game day parties, after school snacks, etc.
Using softened cream cheese mixed with one or more of the following ingredients, roll into balls (so the children can play with the food). These combinations also make great spreads to serve with crackers if you don’t want to roll it into balls. The finished balls can be rolled in other ingredients as well for a pretty presentation, so I will list some of our favorites below.
Ingredients for combining with the cream cheese (use one or more)
Black olives, green olives, stuffed olives, or just about any kind of olive or even an olive tapinade as long as it is drained of any excess liquid.
Diced pimentos, or any finely diced peppers (jalepenos are great for a spicy version)
Any thinly sliced and chopped lunch meat
Any kind of shredded cheese
Any kind of pickles finly chopped and drained of extra juice.
Vegetables such as finely chopped celery, carrots, onion or even zucchini
Pickled vegetables finely chopped and drained of excess liquid
Ideas for rolling the balls:
Crushed pork rinds
Crushed potato or tortilla chips
Crushed dry cereal (not sweet ones but Corn flakes and cheerios and chex work well)
Finely chopped herbs such as parsley, dill, or basil or a combination of your favorite fresh herbs
“Olive Cheese Balls”
Wondering what kind of critter these come from?
Today is also Nation Chicken Cacciatore Day
From animal171. Watch out, you’re next! ;)
Oops.....better watch my back.
Which sounds grander in French than in English: Curried Autumn Harvest Soup. Or, more bluntly, Turnip Soup. But wait wait wait! This one is really good, creamy and curry-scented, and I am supping on it lip-smackingly right now. Gardeners, this is one way to use that humongous Turnip, as well as squash and a couple other treasures you hauled in from the Back Forty.
Curried Autumn Harvest Soup (4-6 servings)
1 whole big galumptious turnip
1 whole med. butternut squash
1 carrot, scrubbed
1 Tbs olive oil
3 Tbs butter
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock (I used bouillon)
1 big Bouquet Garni *
1 Tbs honey
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp coriander
1/8 tsp cayenne pepper
Big pinch of Garam Masala**
4 oz. cream cheese (half a package)
* This was the first time I ever made a bouquet garni. I took a big bunch of cutting celery, stems and all (or you could just use regular leafy celery--- just the foliage), parsley (long-stemmed), thyme, sage, and leek leaves too tough for eating. I tied the bunch together with string. And then...you'll see...
** Garam masala is a mildly sweet-mildly hot Indian spice mixture. You could use curry powder
Put the whole turnip, the whole butternut squash, and the whole carrot in the microwave and nuke for about 20 minutes. After about 10 minutes remove the carrot (when soft); after about 15 min. remove the butternut squash (when soft). Leave the turnip in there until it's good and soft, and then let it sit.
Meanwhile, sauté onion and garlic in butter they just begin to brown, about 10 minutes.
Also meanwhile, heat broth (I used bouillon) in a large pot. Add the bouquet garni and let it steep while simmering gently (kind of like making a tea). When the onions/garlic are cooked (10 min), remove the bouquet garni from the broth and discard,and then transfer the onions/garlic to the simmering stock, and add the honey, pepper, nutmeg, coriander, cayenne pepper, and Garam masala or curry powder. Simmer until the onions are softened, about 15 minutes.
And yet again meanwhile, your microwave veggies have by this time cooled. Cut the turnip in chunks and peel (The skin will come off easily). Cut the squash in half, scoop out the seeds, chunk and and peel. Cut carrot in chunks, and puree all these various soft chunks in a food processor, together with the 4 oz of cream cheese. Then put the whole creamy orange puree into the soup pot with the (mmm, inhale, so fragrant) broth, warm gently, and correct seasonings; add a little more chicken bouillon if it isn't salty enough. Serve hot with croutons.
I know it seems like a big production, but the microwave makes it speedier so the total preparation time might be about 35 minutes (my guess), and boy, it was good.
And it's a sure-fire way to use that big galumptious turnip!
Please add me to the ping list
It is so awesome of you to put so much work into this! Thanks for what you do.
Question. Is there a reason for the change in the way the list is done? I prefer the old way. I find the new way a little ‘cluttered’, but its probably just me. But, I thought maybe there was a reason for the change.
Disregard my earlier question. :)
Yes, I does look cluttered - I’ll tweak it next week.
It looks really nice when each category is listed but when the categories are all mixed up it looks yucky.
I spend some hours last weekend categorizing everything and trying to make it look good for the online cookbook listing - it just looks lousy for the weekly updates :<(
Here’s a sneak peek:
The Ham Section
Ham __ Week 04/23/11 __ Post # 90 __ Cheesy Potatoes and Ham
Ham __ Week 04/23/11 __ Post # 52 __ Cook’s Country Ham Salad
Ham __ Week 03/26/11 __ Post # 26 __ favorite ham roll ups
Ham __ Week 01/15/11 __ Post # 31 __ Ham and Asparagus Bake
Ham __ Week 03/26/11 __ Post # 18 __ Ham and Cheese Rollups
Ham __ Week 01/29/11 __ Post # 35 __ Ham and Potato Casserole
Ham __ Week 04/30/11 __ Post # 11 __ Ham and Spinach Saute
Ham __ Week 03/26/11 __ Post # 04 __ Ham Roll Ups
Ham __ Week 04/09/11 __ Post # 14 __ Ham steak
(Isn’t that pretty? LOL - Hey, we need more Ham recipes :>)
Oops, and I think the Ham roll-ups need to be in Appetizers..LOL
Sorry, don’t have any new recipes but wanted to let everyone know that the gulf coast shrimp harvest is down 80%. Yes, down 80%. So, stock up while you can.
Wait, I do have a good recipe for an appetizer.
Ham Roll Up:
Finely diced ham
Finely diced green onions
Softened cream cheese
Stir together and spread onto a flour tortilla. Roll up and slice for appetizers.
I truly look forward to these threads each week and have gotten many good recipes. It’s time to start dinner, and tonight will be simple country cooking because I have been making kraut and canning apple pie filling all day. There were enough apples left for an apple crisp, so that will complement fried pork chops, mashed potatoes, and biscuits if I can scrape myself out of this chair and away from the computer.
Apple Pie Filling
In large saucepan, combine:
4 ½ c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
Stir in 10c. water. Cook and stir until thickened and bubbly. Add 3 tbsp. lemon juice & 2-3 drops yellow food coloring (if desired).
Peel, core and slice 5 1/2 to 6 lb. tart apples. Pack apple slices into hot quart jars, leaving 1 headspace. Fill with hot syrup, leaving 1/2 headspace. Use spatula to remove air pockets & to distribute syrup. Seal. Process 20 min. in boiling water bath. Makes 6 quarts.
To use, prepare pastry for 2-crust pie. Line pie plate with pastry. Add 1 qt. pie filling. Adjust top crust and cut slits to allow steam to escape. Seal edges. Bake at 400 for 50 min.
I use the filling to make Apple Crisp
2 c. quick oats
1 c. brown sugar
½ c. plain flour
½ tsp. salt
½ c. butter
1 tsp. cinnamon
¼ tsp. nutmeg
Mix and spread over one can of pie filling. Bake at 350 degrees for 35 minutes. Serve with vanilla ice cream.
Here are two afterschool snacks or Halloween party treats.
Make skinny carrot sticks. Take three sticks for the legs and stuff them into a large pitted black olive so they make 6 legs (yes, spiders have 8 legs).
Take a round white paper plate and draw a spider web on it to serve your spiders on.
Ear Wax on a Q-tip:
Put a few drops of green food color into Cheeze Whiz and stir it to make the ear wax. Or use peanut butter.
Put mini marshmallows on the ends of small stick pretzels to make the Q-tips. Dip the Q-tips into the ear wax!
YES! You do a fantastic job. Thanks!
Set another place because I just invited myself. Oooh, that sounds yummmy!
EXCELLENT!!!!! Thank you so much for putting this together! I really appreciate your effort and all the great recipes contributed.
what a great thread, lib27. Can you keep me on the ping list?
Quarter pheasant, dip in seasoned flour(s and p or Lawry’s, and lemon pepper) and brown on all sides well in 3-4 T. melted butter. Put in casserole dish and add 1 can golden mushroom soup(per pheasant) to pan that browned pheasant, about 1/3 cup sour cream and 1-2 T. of beef or chicken broth to thin mixture. Opt: Add another can of halfed, drained mushrooms. Cook mixture on low til heated through.
Top pheasant pieces with sour cream mixture, cover tightly with foil and bake at 350 for about 1 and 1/4 hours, more if using two pheasants. It should be fork tender and the sauce bubbling.Let sit for ten minutes before removing foil.
Serve with wild and white rice mixture with toasted pecans and dried cranberries... and a green salad or crisp steamed pea pods.
Oops! Sorry, but you’re too late. It was good though. Maybe next time.
How to cook corn clean... http://www.youtube.com/watch?v=YnBF6bv4Oe4
Looks nice. :)
Why is it down so much?
Thank you for the ideas. My youngest daughter is now in her second year of high school so my children want more sophisticated after school snacks these days. I will remember those ideas for when I have grandchildren, but so far none of my children or my stepson who is 30 years old already are married, so there are no grandchildren on my horizon for a few years yet.
I have some great nieces and nephews that would like them though, so I wil tell their mom’s and grandmom’s your ideas as they would love them.
Our family has been doing that with lebanon bologna for years, sans pickle. I think I will add the pickle though - sounds really good!
No one knows. It could be disease or the BP oil spill. I suspect it’s because of the record high temperatures. In Texas, we had something like 100 days straight of 100+ temperatures. I’m sure that heated up the waters in the Gulf which may have sent some fish to new breeding grounds or upset their lifecycle somehow. Louisiana and Mississippi shrimping is also down.
The little bags of small frozen shrimp have gone up a dollar recently at my store.
Here’s my first contribution to the weekly thread -
Cream soup base - this started out for broccoli cheddar but it works beautifully for just about any cream soup style veg. Adjust type and amount of veg at will, but this is the basic base -
One half onion
1 pint heavy cream
1/4 c flour
3 c chicken stock or bouillon
Veg of choice
About 4 T butter or marg
Dice onion, saute til translucent in 2 T butter (I throw in some diced celery or garlic if I have some, garlic powder if I don’t).
In separate stockpot, make roux with about 1/4 c flour and 2 T butter. Add one pint heavy cream, heat until rolling (but careful not to boil over). At the same time, heat chicken stock or bouillon in saucepan. Add to stock pot and heat again to low boil. Add vegetables (incl onion) and cook on med-low til soft. Salt & pepper to taste.
Now here’s where it gets preferential. Originally I would use a head of steamed fresh broc, or one 10 oz box of broc, plus about a cup of shredded carrots. When that is cooked, puree about half the soup in food processor, heat through again, and add about a cup of cheddar cheese.
The recipe also makes amazing asparagus soup - cut one bunch into pieces, cook the asparagus in the soup to desired consistency, add the sauteed onion too, again puree half the batch, and the result is an unbelievably buttery cream of asparagus.
I’ve also done it with mushrooms, cauliflower, and recently made a batch with chicken, spinach and potatoes. It’s very versatile, and if you don’t want all the fat from the cream, use half & half, although in that case I’d probably reduce the chicken stock. And throw in whatever herb sounds good.
It’s become a favorite around here and I get to be Queen of Soup. :)
1 1/2 onions, chopped
5 lbs 80/20 ground beef
1 pint Tomato Juice
3 garlic cloves
3/8 cup paprika
3/8 cup chili powder
Saute onions and garlic till tender(oil or lard). Combine all ingredients except chili powder. Put in large rectangular baking pan and bake for 3 hrs @ 325 degree oven. Add the chili powder and cook for 20 minutes.
Remove from oven and let cool for a while, then put into refrigerator. When cold and firm cut into “bricks” of what ever size is best for your family. Wrap them in freezer wrap and put in the freezer. They can provide a quick meal.
Chili dogs, Frito pie, several styles of chili.
1. Heat the chili in microwave, crock-pot or on stove top at low heat. Combine 1/2 cup drained pinto beans heated or freshly cooked (homemade is best) and 1/2 cup chili. Garnish with onions and cheese (optional). I like to add black pepper to the recipes below.
2. Crock pot chili: Combine one can diced tomatoes, one can chili beans, a brick of chili. Put this on low in the morning for supper. Or cook on high for about 2 hours. I like to add sauteed green peppers during the last 30 minutes.
This can also be cooked on the stove stop too.
3. Heat up a brick of chili. Cook and drain angel hair pasta. Top pasta with chili and sprinkle with parmesan cheese. Serve with salad and garlic bread.
4. Tacos: Heat up a brick of chili, add a packet of taco seasoning. Heat up crunchy taco shells. Fill with chili, lettuce, shredded cheese and top with taco sauce.
5. Taco salad: Put the mixture of chili and taco seasoning on top of shredded lettuce. Top with shredded cheese, olives, and a dollop of sour cream and taco sauce to taste. Serve with tostidos and french bread and butter.
Cream of Cream Soup!
Two nights ago I was gabbing recipes with friends and I was talking about my many uses of good ‘ole cream of mushroom soup and they HATE mushrooms and cringed (I don’t know why I am friends with people who hate mushrooms - lol)
So, anyways.....I thought...how come a company doesn’t make “Cream of Cream” soup as a base for recipes?
And here... your timely recipe is posted! Thank you!
Have you ever tried peanut butter in your chili? I use 96/4 Ground round to make my chili, so the added ‘fat’ in the peanut butter is a nice addition, only in the individual servings of course, since some don’t like adding to my chili.
Add a nice sharp Swiss cheese to that little sandwich and you got me drooling.
A great and easy appetizer.
Spread cream cheese on a tortilla and sprinkle with diced jalapeños.
Place on a griddle until just crispy.
Roll the tortilla and serve with blue cheese dressing.
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