Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 29, 2011
Posted on 10/29/2011 9:09:50 AM PDT by libertarian27
Welcome to the 46th 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 nine- 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.
I just did a search for “Pheasant Stew” and came up with a couple
Not knowing what is in your pantry makes it tough but these are all pretty basic.
Do you happen to know if you can mix up apple pie filling in advance and freeze it, then just put it into a pie shell when you need it?
I cook up sliced apples with sugar and spices all the time and freeze them in two cup containers. It works pretty well when I have lots of apples. I use them for pies and cake.
I ran across the following photo on another blog I read consistently. It looks for-real: it's really bacon, and the heads/feet look like some form of hot-dog.
What's not evident at all (to me) is the size of these things. If it's hotdogs that are used, then these must be approximately one-serving sizes: one turtle per person. Or, maybe you're supposed to slice them in half and serve half a turtle?
At any rate, a platter of single-serving bacon turtles might be a big hit with a cub-scout pack dinner. I'm going to give try to conjure up a recipe (what's the stuffing under the bacon???) but thought I'd put the photo up here, just in case someone already has a recipe for this.
They are apparently Bacon Cheeseburger turtles
It’s hard to find an actual recipe for these things but they sure have a lot pictures all over the internet. I think the funniest comment I saw was ‘heart attack in a half-shell’ LOL.
6 ounces ground beef, shaped into a patty
4 slices bacon
3 hot dogs
2 slices American cheese
1/2 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon virgin olive oil
1. add Garlic salt, worchestire and oil to burger.
2 cut hot dogs in half - make 3 slits in the ends of 4 of them for feet.
3 criss cross bacon slices - 1 under, 1 over - 1 over, 1 under, etc. (weave).
4 place burger patty over bacon.
5 press hot dogs into burger at proper places for legs and head.
6 place american cheese on top.
7 stretch bacon strips over the burger and around the hot dogs to secure.
8 Bake in oven on cookie pan for 30 minutes at 350f.
9 finish on grill or frying pan until bacon is crispy.
10 Serve on bun with top bun uncovered and all your favorite trimmings.
11 (NOTE: toothpick bacon if necessary to stay in place).
You can calculate amounts on the website depending on how many you want to make.
If there isn't, Kraft will soon be lobbying for it.
Baked Macaroni & Cheese
1 16-ounce pkg mostaccioli, cut ziti, penne rigate, or similar hollow noodle
(Originally, this was made with "plain macaroni", which was uncut noodles about 8-10" long, and about the diameter of large elbows or ziti. They have disappeared from American shelves, but can still be found on the Internet, imported from Italy...but are fatter than I remember the 'common' ones forerly found in American markets. They were typically used whole, or broken in half prior to cooking.)
Salted water for cooking the pasta--I always float a thin layer of cooking oil on the water before adding the pasta
1 and 1/2 14-ounce cans evaporated milk (The health conscious may substitute low fat evaporated, or even non-evaporated, but it loses a lot that way)
6 eggs, slightly beaten
Salt & Pepper to taste 8-12 ounces Extra Sharp Cheddar Cheese, in thin slices; (our favorite) or a mix of ones favorite cooking cheeses.
(I also put a sprinkle of Parmesan on each layer)
Bread crumbs to sprinkle on top--I prefer Panko crumbs
Butter to butter baking pan & to dot each layer
Any combination may be used:
1/2 cup diced ham, COOKED chicken, etc
small onion diced
green pepper diced
Herbs or seasonings
This can be as basic or as elaborate as one wishes, or has ingredients for; the variations are endless.
Preheat oven to 350F, with a jellyroll pan or cookie sheet on the lower shelf to catch drips
Prepare the pasta according to package directions; do NOT overcook!
While waiting for the pasta, butter and set aside a large bread-loaf baking pan, or a Dutch oven without the lid; or even a cast iron deep chicken fryer
(Adjust the pan size to the amount of ingredients, but ALWAYS use a deep pan, rather than a large shallow pan.
Mix the eggs, evaporated milk, nutmeg, and S&P--I like to use a semi-course grind of a 4-Peppercorn blend
When the pasta is cooked, drain and rinse; shake as much water out of the noodle interiors as possible.
The ideal is three layers, so split the pasta and any optional ingredients accordingly
Layer into the pan:
Pasta; place any optional ingredients on top of the pasta & gently mix it into the pasta layer with a fork.
If using, sprinkle with Parmesan, then place a layer of cheese slices on the pasta forming an almost solid layer; there has to be about 1/8" between the slices, and also around the edge of the pan, to allow the egg mixture to penetrate.
Pour in just enough egg mixture to cover the noodles, making sure it has time to fill the noodles; top up if needed, then dot with butter.
Repeat layering, until all the ingredients are used. If any egg mixture is left over, gently bump pan and add to fill.
Finish by dotting the top with butter, then evenly sprinkle with the crumbs to cover.
Place on middle rack of oven, and bake 45 minute-1 hour.
It is done when the custard is firmly set, and the top is lightly browned.
Remove from oven, and let stand about 5 minutes before serving.
Cut wide slices across the pan, like slicing meatloaf, to serve.
This is NOTHING like modern, gooey, macaroni & cheese, as the noodles & custard mixture form a firm loaf, with the cheese melted through it.
Leftovers (HA--as if. LOL) can served either cold, or reheated in a microwave. I have heard stories --but never had the nerve to try it-- of both slicing thin, and frying for breakfast, and slicing thin, and using as a sandwich filling.
It was a staple from approximately WW-I through the Depression, and on into the early 1950s.
Those are cute. The pic reminded me to check the bacon that is cooking in the oven right now.
I was just telling my niece I need to try out a version of Bacon Explosion to test for the holidays. I’m going to do it in the oven and use a mix of ground pork and beef instead of sausage.
Hey it is National Pancake/Oatmeal day.
Got both covered.
I had oatmeal for breakfast and we are having pancakes, eggs and bacon for dinner.
This is like a Southern Smothered Chicken Dish but uses a tomato sauce. I usually don't have much luck with Chicken or Beef dishes cooked in tomato sauces the acid in the tomatoes usually drys the meats out! But this one turned out to be very, very good. I used a whole cut up chicken - white and dark meat. I served it with rice and steamed broccoli.
Copyright © 2011, Los Angeles Times
My wife is in the “Everyday is Mac n Cheese Day Club” also!
I got a couple requests (from overwhelmed gardeners) for my Green Tomato Salsa Relish recipe from a few months back, so here it is:
I think the easiest way to deal with a lot of green tomatoes is: Chop /freeze them in 1 cup portions, and add them to recipes later. They go great in many stir fries and curries.
Heres my best quick Green Tomato recipe, particularly good for using up ALL those little green cherry tomatoes:
Green Tomato Pancakes (serves 4)
1 ¼ cups flour
3 Tbs sugar
1 tsp. cinnamon (ormore, your preference)
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. Salt (maybe a little more)
Dash nutmeg, dash allspice
1 cup milk
1 egg, lightly beaten
1/4 cup butter, melted
1/4 tsp vanilla
1 cup pureed green tomatoes*
(not totally smooth, and dont peel or seed them)
*(Can use ½ green tomato puree and ½ shredded apple)
In a bowl, combine all dry.ingredients. Make a well in the center. Combine milk, egg, melted butter, vanilla and pureed green tomatoes, and then stir into dry ingredients until just barely combined. Dont over-mix. Fry smallish pancakes (scant 1/4 cup measure), on fairly- hot fry pan, using a generous amt of oil so they dont stick. Great with a hot cinnamon syrup or even whipped cream with cinnamon added (yum)!.
If I can find the recipe I used I'll post it.
In the meantime here's a pic of what I tried to make.
It was my second attempt. Turned out pretty good actually.
This was basically the recipe, I mixed in crushed Ritz crackers for the topping.
8 ounces elbow macaroni, about 2 cups
salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon ground black pepper)
8 ounces Cheddar cheese blend or similar blend of cheeses 1 1/4 cups light cream or half-and-half
4 tablespoons butter, cut in small pieces
Heat the oven to 350°. Butter a 2-quart baking dish.
Cook macaroni following package directions. Drain in a colander and rinse with hot water.
Scoop about 2 cups of the drained macaroni into the prepared baking dish. Sprinkle with about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, then top with about half of the cheese. Layer the remaining macaroni on the cheese layer and sprinkle with another 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Top with the remaining cheese and dot with the butter. Pour the cream over all and bake for about 25 minutes.
Got it HERE
Also made this - meatloaf wrapped in bacon...the recipe was already posted on this thread a few weeks ago.
Made a LOT more than I expected ...ended up with maybe a 4 pound meatloaf! The cool thing for me was that I DID weave the bacon and it worked!
Finally for your amusement, fat, fat, fatty clown in the kitchen trying to cook. Yes I hang the recipes on the hood while I'm cooking. Can't wait for the FR cooking compilation. I night have to reinforce the hood!
I have done it before, but I found it to be a little too watery when I have thawed it out. I ended up draining off some of the liquid and adding a bit of extra thickener to it when I actually baked the pies. I actually like apple pie filling canned in jars better than frozen appie filling for that reason.
With most other fruits I freeze the fruit by itself so I can use it for muffins pies, cobblers, etc. Peaches and nectarines I prefer to freeze in apple juice. It keeps the fruit nice and sweet, and the apple juice is great to drink after being infused slightly with the flavor of the fruit.
Maybe precook the meat add the cheese and put the bacon on at the last minute?
For the Carb-counting crowd... a carb friendly Pumpkin Pie... Crustless Pumpkin Pie...
15 ounces pumpkin
12 ounces evaporated skim milk
½ cup Egg Beaters 99% egg substitute
2 egg whites
¾ cup Splenda
1 ½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup graham cracker crumbs
In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and sugar substitute; beat until smooth.
Add the spices; beat until well mixed.
Stir in the graham cracker crumbs.
Pour into a 9” pie plate coated with non-stick cooking spray.
Bake at 325 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Cool.
Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.
Store in the refrigerator.
“Taste of Home’s Down Home Diabetic Cookbook Second Edition”
Approx. 15g Carbs per slice...
Never mind. I figured it out. I was thinking it too much. I’m pointing Mrs p6 here - she’s at home, I’m at work - so we can get the stuff to make the turtles tomorrow.
I just checked out the Rackhouse Mac & Cheese recipe. Has anyone done the calorie count for it? :)
I just checked out the Rackhouse Mac & Cheese recipe. Has anyone done the calorie count for it? :)