Skip to comments.FR Weekly Cooking Thread *Recipes* Nov 19, 2011 - 5 days to T-Day
Posted on 11/19/2011 8:53:38 AM PST by libertarian27
Welcome to the 50th 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.
"Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often." ~Johnny Carson~
May your stuffing be tasty May your turkey plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs! ~Anonymous~
November 19 - Carbonated Beverage with Caffeine Day
November 20 - National Peanut Butter Fudge Day
November 21 - National Stuffing Day
November 22 - National Cranberry Relish Day
November 23 - National Cashew Day
November 23 - National Eat A Cranberry Day
November 24 - National Espresso Day
November 25 - National Parfait Day
***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)
Recap of recipes from November 12th thread:
Appetizers * 18 * Crostini en tapenade
Appetizers * 28 * Mushroom Appetizers
Appetizers * 57 * Bacon Wrapped Dates
Bread * 24 * Burger Buns
Bread * 52 * Beautiful Burger Buns
Bread * 53 * Homemade Burger Buns
Bread * 77 * Hamburger Buns
Cake * 14 * Sweet Potato Cheesecake w/ Praline Sauce
Cake * 32 * Apple Cake
Cake * 50 * Apple Cinnamon Cake
Cake * 63 * Apple Coffee Cake
Cake * 64 * Easy Apple Cake
Cake * 66 * Apple Dapple Cake
Drink * 67 * Magslingers Cure for Crummy Tummy
Gravy * 136 * Tempting Turkey Gravy
Meal * 94 * Stacked enchiladas
Pasta * 5 * Riverbend Shrimp and Pasta
Pastry * 113 * Apple Pockets
Pastry * 117 * Chocolate Cheese danish
Pie * 54 * Pumpkin Pecan Bourbon-Cream Pie
Pizza * 30 * Kimchi Pizza
Pizza * 46 * Low Carb Pizza Crust
Sausage * 23 * Sausage, Rice, and Squash Bake
Vegetable * 9 * Copper Carrots
Vegetable * 120 * Homemade Roasted Pumpkin Puree
Nov 12th Thread link:
Anyone have a southern recipe for cornbread and sausage struffing, other than the fictional mayor of New York on the Blue Bloods?
The Current FReepathon Pays For The Current Quarters Expenses?
Courtesy: My Grandmother
1 pound(s) sweet Italian turkey sausage, (about 4 links), casings removed
2 cup(s) finely chopped onion
1 1/2 cup(s) finely chopped celery
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
2 pound(s) prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup(s) chopped fresh parsley
1 tablespoon(s) chopped fresh sage
2 1/4 cup(s) reduced-sodium chicken broth
1.Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2.Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3.Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4.Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
THANKS....will try it!
So, how was the prime rib last week?
Bacon Brussel Sprouts
Our grandsons favorite (they love veggies)
12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 pounds Brussels sprouts, trimmed and halved, if desired
Coarse salt and freshly ground black pepper
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Prime Rib was yummy - potatoes were great too....a pad of butter -some onions....wrap in aluminum foil and bake for an hour or so....then let them sit for awhile so they look ‘grey’-steam in the foil - so moist! don’t even need butter!
Those potatoes bring back memories.
When I was a young kid (before dirt was invented), we used to go camping a lot. Mom would make hamburger steaks, salt and pepper them, place a slice of onion on the top, then put a pad of butter on top of the onion, then a potato. Wrap in foil and cook right in the campfire....boy, they were good!
I do a semi homemade sausage dressing using a package of cornbread stuffing. I use 1 can of fat free chicken broth instead of water and a half stick of margarine. If its a little dry I add some water and then I fry up some country sausage with onions and mix it up with black olives and mushrooms. Sprinkle a little Tony Chechere on top and bake it in a baking dish according the instructions on the bag. Mighty dang tasty.
I have been making Sausage and Apple stuffing for years. When almost done frying up the sausage I add cubes of apples (1 or 2 apples) to get them just a bit golden and then throw them into the breading, etc. It’s requested every year.
When making your favorite sausage stuffing - throw some apple chunks in too - gives a sweet and delicate difference and cuts the fattiness/heaviness of the sausage on the taste buds.
How did the bouillabaisse turn out?
Some ideas for Thanksgiving from Past Threads:
Week 01/08/11 __ Post # 40 __ Baked Custard Pie
Week 07/09/11 __ Post # 04 __ Berry Pie
Week 01/29/11 __ Post # 28 __ Brown Bag Apple Pie
Week 02/12/11 __ Post # 15 __ Butter Milk Pie
Week 08/20/11 __ Post # 35 __ Coconut Cream Pie
Week 01/29/11 __ Post # 49 __ Dutch Apple Pie
Week 06/25/11 __ Post # 05 __ Key Lime Pie with Cocoa Meringue
Week 07/23/11 __ Post # 22 __ Lattice top peach pies in a jar
Week 12/18/10 __ Post # 60 __ No-Bake Pumpkin Pie
Week 02/26/11 __ Post # 162 __ No-Bake Pumpkin Pie
Week 01/29/11 __ Post # 49 __ Pat In Pie Crusts
Week 03/19/11 __ Post # 11 __ Soda Cracker Pie
Week 06/04/11 __ Post # 06 __ Strawberry Pie
Week 08/20/11 __ Post # 11 __ Summer Squash Pie
Week 08/27/11 __ Post # 20 __ Tomato Pie
Weekly Thread links are on my profile page.
(ex: if you are interested in checking out the ‘Butter Milk Pie’....go to my profile - click on February 12, 2011 and go to post #15 on that thread...Easy as Pie!)
Really GREAT! Used a bag from Costco of clams, mussels, and shrimp (they always have them here this time of year), and some halibut cheeks. Used some saffron as well (just a pinch). I think our biggest eating son had four gallons of it....thanks for your tips...
Due to the incredible shrinking size of containers (other wise referred to as hidden inflation) and other concerns, I just use standard loaf pans.
COFFEE CAN BREAD RECIPE
4 C flour (Mix 1&1/2C flour with yeast;retain rest)
1 pkg. yeast
1/2 C water (Combine next 5 ingredients;heat till warm)
1/2 cup oil
1 tsp salt
1/2 cup milk
1/4 cup sugar (Add warm mix to yeast mix;beat till smooth)
2 eggs (Stir in eggs & add rest of flour)
Beat well with wooden spoon till smooth & elastic.
Spoon into greased baking containers, cover with plastic and let rise in warm area approximately 35 minutes.
Dough should rise almost to the top. Remove lid;bake @325 degrees for 35 min. Let cool till bread turns loose from sides. Turn out and slice.
I stopped making bouillabaisse a couple of years ago; my recipe, frankly, is a pain in the butt and takes forever.
Any chance you could post yours? TIA, if so!
KENTUCKY HOT BROWNS (Southern Living - May 2011)
4 thick white bread slices
3/4 pound sliced roasted turkey
Mornay Sauce - (recipe at link)
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked
1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
1 16oz pkg fresh Cranberries
1 cup sugar
1 cup Chanbord Liquer
Medium heat and saucepan dissolve sugar, add berries, simmer until 50% of the berries pop open, crush a few.
Let chill or serve warm