Posted on 11/05/2011 1:58:48 PM PDT by libertarian27
Welcome to the 48th 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 eight- 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.
Sorry to hear you lost you computer.
Here’s recipe to keep your machine from frying next time.
Portable generators are notoriously ‘dirty’ power sources, and so are many automatic standby units, so instead of a power strip that only offers surge protection, plug your system into a UPS that also filters the incoming power and gives clean output.
It will also protect against low-voltage dips, as well as surges.
CHICKEN WITH ALMONDS
2 lb chicken, breasts with skin or thighs without, trimmed of fat
butter or oil
1 tsp. dried marjoram, or rosemary, or thyme
1/4 c. chopped onion, roughly
garlic to taste, optional
white wine, 1/4 to 1/c cup
2 Tb or so tomato paste
about 1/4 cup sliced almonds, more if you like
1/4 to 1/2 cup sour cream, or mix plain yogurt and sweet cream
1. Brown chicken in butter or oil, both sides, medium high heat.
2. Reduce heat, add onions, marjoram, wine, almonds, tomato paste, simmer 20 minutes or until done.
3. Stir in sour cream and serve. On noodles or rice if you can afford the carbs. Green bean recipe below good side dish.
DRESSED-UP GREEN BEANS
Boil some green beans to your liking, sort of crisp is better. Fresh ones. Not frozen. Not canned.
Saute some matchstick carrots and finely chopped onions, maybe some red pepper slices and mushrooms. Drain beans, add to other vegetables in saute pan, add 1 Tb Italian dressing (not that gooey diet stuff) and 1 Tb soy sauce, stir around for a minute or two and serve.
Lobster Bisque
2 Medium Lobster Tails totaling 1.5lbs
2 sticks butter
1/2 cup flour
1/4 cup sherry
1/4 cup olive oil
6 sticks celery in 1/4” slices
3 large carrots in 1/4” slices
1 large onion diced
1 15oz can stewed tomatoes
2 15oz cans chicken broth
1 tbsp peppercorns
1 tsp paprika
2 tbsp salt
6 stems fresh sage
6 stems fresh thyme
1 8oz bottle clam juice
2 tbsp A1 Steak Sauce
1 qt heavy cream
1 cup chopped green onion tops
Be sure to wash tails in water with brush before beginning as sometimes fishmonger doesn’t. Remove meat from tail shells and refrigerate meat.
Cut shells into 2” pieces and place in soup pot with olive oil, sherry, and peppercorns. Saute with diced onion and celery until onions are translucent. Add chicken broth, stewed tomatoes, carrots, sage, thyme, paprika and 1qt water. Salt to taste. Simmer for 3 hours over low heat. It should reduce by half. Strain through sieve into large bowl and reserve this lobster stock. Discard all solids.
Place two sticks of butter in pot over medium heat and allow butter to melt completely. Dice lobster meat into 1/2” cubes and add to butter. When it is turns opaque, strain through sieve, pressing butter out of lobster meat and set meat aside. Return butter to pot. Turn heat to high and add flour, whisking continuously until the roue is medium dark. Add lobster broth and bring to boil. Add cream, clam juice and A1 sauce. Salt to taste. Reduce heat to simmer and allow soup to thicken until it coats a spoon.
To serve, place a tablespoon of lobster meat in the bottom of each bowl, add soup, and top with a tablespoon of chopped green onion. Serve with sliced baguette for dipping.
Wow. Writing this all out reminds me why I only make this a couple times a year.
WIN! Thanks!
Niven and Pournelle had hot fudge sundae fall on a Tuesdae.
It reminds me of Crocodile Dundee said. “You can eat it, but it tastes like ****!”
Guana lizard meat! Now thats a thought, I might just toss some in! :)
2 slices whole wheat bread
2 slices cheddar cheese
1/8 - 1/4 cup kimchi, finely diced
1 tablespoons butter, divided
Heat your cast iron skillet on medium heat (so the cheese melts and you don't burn your bread). Spread butter on one side of each of the bread slices. Place one slice of bread, butter side down in your pan. Add one slice of cheese and kimchi and then the other slice of cheese. Place other slice of bread, butter side up on top. Grill until lightly browned and flip over; continue grilling until cheese is melted.
If you use a panini machine, you can save yourself the flipping step and some cooking time, too. You can even cut the butter out of the recipe totally if your panini machine is non-stick.
This is a very wierd thread tonight. Not one of the recipes sounded good to me. Maybe it’s cuz I just ate dinner. I’ll read it again tomorrow. Thanks for doing this though! :-) MM
November 8th, election day, I’ll drink to that.
LOL! I believe you would.
I am late to the thread, but here are a couple of pasta dishes I have made recently that my family loved. I am trying to get my family to eat more vegetables and these went over very well.
Blush Pasta
1 lb. pasta (You can pick your favorite kind)
1 lb. Italian Sausage (I like to use hot)
3-4 cloves of garlic finely chopped
1 48 oz. can of crushed tomatoes
Salt and pepper
1/2 tsp crushed red pepper (optional)
2 tablespoons fresh basil or 1 tablespoon dried basil
1/2 cup heavy cream
1 cup frozen peas
Parmesan Cheese for garnish
Brown sausage in a large skillet or dutch oven. Add garlic and saute with the sausage for a few minutes to release the flavor of the garlic. Add tomatoes and heat to bubbling and then reduce to a simmer. (If I have any fresh tomatoes that I need to use up before they spoil, I sometimes dice them up and add them to the sauce at this time.) Taste sauce and add salt and peppers to taste (beware of adding too much salt as the sausage, canned tomatoes, and the parmesan cheese are all quite salty). If using dried basil I add it now, if using fresh I add it with the cream toward the end of the cooking.
While sauce is simmering, start cooking the pasta according to package directions. Add cream, peas, and basil to the sauce about 2 minutes before the pasta will be done and stir to combine. Drain pasta when cooked to your taste and add it to the sauce and stir together. If you like add a handful of the parmesan cheese to the pasta at this time, or serve it on the side for those who want it on their pasta.
Italian Sausage Pasta with Vegetables
1 lb. Italian Sausage
1 lb. of your favorite pasta
1 onion, thinly sliced
3-4 cloves of garlic, finely minced
1 zucchini, thinly sliced
1 yellow squash thinly sliced
1/2 pint of cherry tomatoes, cut in half
1/2 cup of parmesan cheese divided
1/2 cup cream, warmed on the stove or in the microwave
Salt and pepper
Put water for pasta on to boil. Brown sausage and remove from the pan with a slotted spoon and drain on a paper towel. Add onions to the same pan and saute until golden. I start cooking my pasta at this point acording to the package directions, add garlic and squash and saute until just cooked. Drain pasta and combine with the sauteed vegetables, tomatoes, cream and 1/4 cup of the parmesan cheese. Add salt and pepper to taste (I rarely need to add salt because the parmesan cheese is so salty, but I like a healthy dose of black pepper).
Note: At my local grocery store, it seems that Italian sausage frequently is sold in packages that are 1 1/2 - 1 3/4 pounds. I usually divide these packages in half so I am often using a little less than 1 full pound of sausage in my recipes and it works out just fine.
Hope you all enjoy these recipes!
Homemade Dog Biscuits
3 ½ cups unbleached flour
2 cups whole wheat flour
1 cup corn meal
½ cup skim milk powder
1 tablespoon dry yeast
3 ½ cups lukewarm chicken or beef broth
Mix both flours, corn meal, and milk powder in large bowl. Dissolve yeast in warm broth. Let sit for 10 minutes, then fold in flour mixture. Roll out on floured surface, adding flour as needed to keep from sticking. Cut out dog biscuits then brush tops with one egg beaten. Brush on lightly for a shiny glaze. Bake at 300 degrees for 45 minutes. Turn off oven and leave on baking sheet in oven overnight. Makes 60 biscuits.
This sounds *wonderful*!
I made this last week for my daughter. She said it was good. I had never tried jicama before. Kind of tasted like a cross between an apple and potato, but doesn’t oxidize like them.
Southwestern Bean and Vegetable Salad
Preparation time: 20 minutes
Makes 6 servings
1 can (15 ounces) READ Southwestern Bean Salad, undrained
1 cup chopped bell pepper
(any color combination)
1 cup sliced radishes
1 cup sliced celery
1/2 cup jicama strips
1/2 cup sliced green onion
1 cup grape or cherry tomatoes, halved
Chopped cilantro, optional
1. In large bowl, combine bean salad, bell pepper, radishes, celery, jicama, onion and tomatoes. Cover and chill, or serve at room temperature, topped with cilantro, if desired.
Serving suggestion: Spoon salad over mixed salad greens. I topped it all with avocado, and cilantro as I had some avocados I needed to use.
Maybe this one will sound good to you. One of my daughters wanted me to make Potato Leek soup this weekend and the other daughter wanted me to make a Califlower soup that she saw on TV recently. After much discussion we decided to combine the two ideas together, and came up with our own soup recipe that turned out absolutely delicious. Here is our recipe:
Potato, Leek and Califlower Soup with Bacon
1/2 pound of bacon, chopped into small pieces
2 leeks
About 2 quarts of chicken stock
8 medium size russet potatoes, peeled and cut into bite size pieces
1/2 head of califlower, broken into small flowerettes
1 cup heavy cream
salt and pepper to taste
Fresh chopped parsley and or chives for a garnish
Saute bacon in a large dutch oven. Add in the leeks and saute with the bacon for a few minutes. Add in the potato and califlower and cover with the stock, scraping all the brown bits off of the bottom of the pan for added flavor. Bring to a boil and then reduce to a simmer and cook until potatoes and califlower are fork tender. Put about 1-2 cups of the soup in a blender and puree it, and then add it back to the pot to thicken the soup a little. (You could puree all or just part of the soup as we did, and either way would be delicious) Add about 1 cup of cream just before serving.
This soup turned out great, so much so that I don’t think there will be any leftover for my lunch tomorrow and we made a large pot of soup!
Oops, I did it again! I down’t know why I have such a hard time typing the word cauliflower.
Sounds great, FL. I’m going to try it tomorrow and eat it whilst I watch DWTS. Thanks...
Add me to your list, pretty please. :)
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