Skip to comments.FReeper Weekly Recipe Thread (Feb 11, 2012)
Posted on 02/11/2012 9:49:27 AM PST by libertarian27
Welcome to the 10th installment of the FReeper Weekly Recipe Thread 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or ten- 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.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
February 11 - National Peppermint Patty Day
February 12 - National Plum Pudding Day
February 13 - National Tortini Day
February 14 - National Cream Filled Chocolates Day
February 15 - International Gumdrop Day
February 16 - National Almond Day
February 17 - National Cafe Au Lait Day
**Happy Cream Filled Chocolates Day to All**
Weekly Recipe Thread Ping
(to be added/deleted- contact me)
Last week’s recipes (Feb 4th)
Appetizer _ Post#` 07 _ Anchor Bar Buffalo Chicken Wings
Beef _ Post#` 24 _ Sweet & Sour Meatballs
Bread _ Post#` 20 _ Pita Bread
Cake _ Post#` 16 _ Stantonville Yummy PB Cake
Frosting/Icing _ Post#` 16 _ Peanut Butter Frosting
Poultry _ Post#` 19 _ Turkey Curry
Soup _ Post#` 13 _ Chicken Tortilla Soup
Vegetables _ Post#` 23 _ Copper Carrots
Thanks for that PB cake recipe. I didn’t have smooth pb so used the chunky kind and it worked just fine adding a little crunch. The frosting is wonderful. I can imagine it on banana bread or a carrot cake or a dark fudge cake.
If my mom asked me what I wanted for my birthday dinner or any other special occasion, this was the dish. It is ‘hands down’ my favorite. Mom has the recipe ‘in her head’ and I’ve never been able to get her to write it down for me. While going through a file of some old recipes from family and friends, I found the recipe as written down by my aunt. It looks pretty much the same as mom makes, but I know mom adds just a taste of sugar to the sauce ... she claims that was the secret to her mom’s great cooking ... just a touch of sugar added to almost everything.
Scalloped Tuna & Potato Casserole
4 cups thinly sliced pared potatoes
1 Tbsp butter or margarine
1/4 cup flour
2 Tbsp prepared mustard (French’s)
2 cups milk
1 tsp salt
1/8 tsp pepper
1 (7 oz.) can tuna (or 1 cup flaked) - add second can of tuna for richer dish
1 cup thinly sliced, peeled onions
Cook potatoes in boiling water 10 minutes & drain.
Meanwhile, melt butter in top of double boiler over direct heat.
Stir in flour, then mustard.
Add milk, salt & pepper & stir over boiling water until smooth & thickened.
Arrange potatoes, tuna & onions in alternate layers in a greased 2 quart casserole.
Pour sauce over all and bake at 350° for 45 minutes.
Makes 6 servings.
Today is also:
National Don’t Cry over Spilled Milk Day is celebrated every February 11 in the United States. The origin of the holiday is unknown. It comes the day before Abraham Lincoln’s birthday, which was a national holiday until it was combined with George Washington’s to create President’s Day.
The day represents a moment to regroup after recent hardship and push forward with a positive attitude. The phrase points to the idea that getting upset over every little problem will lead to nothing beneficial. A number of theories have emerged on the origin of the proverb itself, from fairy lore to dairy farmers during the Great Depression.
Reporting for cooking.
There are a couple of recipes I’ll try to get posted today. Can’t right now because I’m busy in the kitchen and Mrs p6 is leaving in a bit to help out our daughter who is 8/9 of the way to giving birth to our 5th grandchild.
One recipe is from my favorite YouTube cook who made something special and easy for valentines day. So easy I think I can do it without messing it up!
Oops...have to run...Mrs p6 is calling.
1 large Flank Steak
2 Cloves Garlic chopped
1/2 bunch Cilantro chopped
2-4 chopped hot peppers, Cayenne or Serrano preferred.
Juice of 3 oranges or 3/4 cup of orange juice
Juice of 3 limes or 3/8 cup of lime juice
1/4 teaspoon black pepper
1/4 cup olive oil
Mix together all ingredients in medium casserole then turn the steak over in marinate 2-3 times. Refrigerate 2 hours then turn the steak over and refrigerate for 2 more hours.
While starting a VERY hot grill, warm up you favorite tortillas and prepare Pico de Gallo.
Pico de Gallo: 1 medium onion finely chopped. 1/2 bunch cilantro chopped. 1 tomato chopped, if desired. 2 hot pepper chopped, if desired. Squirt of lime juice, mix everything up.
Grated cheese, but use the RIGHT cheese. Very sharp, very salty. I use Cotija but Romano or a very sharp white cheddar will do.
Grill the steak on the very hot grill for 5 mins on each side. Your target is Medium.
Let steak cool for 5 mins on a platter then slice thinly across the grain.
Yes, it's OK to taste it. Heavenly.
Place the steak in a warm tortilla, top with Pico de Gallo, your favorite MEXICAN style hot sauce (no, not salsa from a jar...use La Victoria, Cholula etc.) then sprinkle the cheese over the top.
Oh, the best Carne Asada ever just turned into the best taco you ever ate.
Gay Ron Teed.
I have seen Mexicans use the same recipe but substitute a can of Coke for the juices.
Did you realize that is a variation of Jannsen’s Temptation? A proper Temptation is made with pickled sprats or anchovies but my mother’s grandmother made it with salted lake trout. Mom used canned salmon. A very warming and filling dish it can be a side or in tight times such as these the main dish.
We had this last night, for the second time. It’s excellent and quick to prepare, although I would say it takes a little longer than the 10 min. prep time that the recipe claims. If you use a med sized Dutch oven for the sauce, you can toss the chicken and noodles right in it so you don’t have to dirty a large mixing bowl. This is from the Mr. Food website.
Preparation Time: 10 min
Cooking Time: 30 min
8 ounces medium egg noodles, uncooked (I used thin Kluski noodles)
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons salt
1/2 teaspoon pepper
2 cups chopped cooked rotisserie chicken
1 (4-ounce) can sliced mushrooms, drained (I used fresh, sautéed with butter before adding flour)
1/3 cup grated Parmesan cheese (I used about 1/2 - 2/3 C, mixing most of it into the chicken and noodle mixture, sprinkling a little bit over the top)
Cook noodles according to package directions; drain and set aside.
Preheat oven to 350 degrees F. Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper; set aside.
Combine noodles, chicken, and mushrooms in large bowl; stir in sauce. Spoon mixture into a lightly greased 9- x 13- inch baking dish; sprinkle with cheese. Bake uncovered, 20 minutes or until thoroughly heated.
Super Easy Beef Au Jus
3-1/2 pounds Beef Chuck Roast
10-1/2 ounces, weight Campbell’s Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bullion
1-1/4 ounce, weight Package Of Onion Soup Mix
Season the chuck roast. I used salt, pepper, garlic powder and onion powder.
Place the chuck roast in a crock pot.
Mix onion soup mix in the beef consomme and pour over the chuck roast.
Pour a bottle of beer over the meat. The darker and richer the beer is, the better the au jus turns out.
Place the bouillon cubes on opposite sides of the meat.
Cover the crock pot and cook on low for 7 to 8 hours.
Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.
For dipping, use toasted French bread or po-boy loaves. So good with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, do dip into the au jus. Beyond tasty.
Was messing around with something to do differently with chicken. This is what I came up with:
Slow Cooked Hawaiian Chicken and Rice
2 cans (10 1/2 ounces each) Campbell’s® Condensed Chicken Broth
1 cup water
1/4 cup soy sauce
2 cloves garlic, minced
8 skinless, boneless chicken thighs (about 2 pounds), cut into 1 1/2-inch pieces
1 medium green or red pepper, cut into 1 1/2-inch pieces (about 1 cup)
4 medium green onions, cut into 2-inch pieces (about 1 cup)
1 can (20 ounces) pineapple chunks in juice, undrained
1 cup uncooked regular long-grain white rice
Toasted sliced almonds
1.Stir the broth, water, soy, garlic, chicken, pepper, onions, pineapple with juice and rice in a 6-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
3.Sprinkle with almonds before serving.
Really turned out great for an experiment....
That sounds great!!
I did not know that so I looked up the recipe details. Thanks for the info ... LOVE anchovies so I’ll definitely have to give the ‘Jannsen’s Temptation’ a try!
I looked up a Jannsen Temptation recipe too!
I’m not too keen on anchovies but in the comment section on one recipe someone said they substituted bacon for anchovies - now THAT I can sink my teeth into - lol
I am also very glad that you rescued the recipe. My great grandmother did not use recipes. She never wrote down how to make anything, so when she passed, if mom and her sisters hadn't learned to make it, it was lost. Mom was able to reconstruct a pea soup her grandmother made because she ran across a recipe in a magazine that was similar. Who'd think to put whole allspice in a pea soup? IMHO it is a sad thing when a family's heritage is lost in that way.
I made this today. It is a variation on Bob Wardon's (QVC) Perfect Pot Roast for a pressure cooker.
Perfect Pot Roast
No stranger to a pressure cooker, it's safe to say that I've made my fair share of pot roasts. Quite simply, this is the easiest way to prepare one without sacrificing a lick of flavor. Fork tender and a slow roasted flavor that's out of this world in an amazingly quick 45 minute cooking time!
(p6 - Took me A LOT longer, but I'm a kitchen clown!)
4 Tbsp. vegetable oil
2-3 lbs. beef chuck roast (Mine was 4 pounds)
1/2 tsp. celery salt
1/2 tsp. onion powder
To taste ground black pepper
2 tsp. beef base mixed into 2 cups water
2 Tbsp. minced garlic
1 sprig fresh thyme, or 1 teaspoon dried (I used 1 tsp ground thyme,possibly a mistake.
2 bay leaves (mine were crumbly so I used around 3. Another possible mistake.)
1/2 cup red wine (was amazingly out so I just used a bit more broth)
1 tsp. salt (used Morton's Sea salt. maybe 2 tsp)
6 small redskin potatoes, halved
2 small onions, peeled and quartered (OK mine were small, I used 5)
2 stalks celery, cut into 1 inch pieces(I used 4)
2 cups baby carrots
2 Tbsp. corn starch, optional( did not use)
I also used some of Montel Williams recipe for Hearty Pot Roast.
Basically I washed the roast then rubbed some olive oil, sea salt and black pepper into it and coated it with flour.
In Montel's recipe he uses a small can of tomato paste. I had a couple of tablespoons of unused Heinz ketchup so I used that.
Directions: Add the (Veg) oil to the pressure cooker and heat on high or "brown" with the lid off.
Sprinkle the top of the roast with half of the celery salt, onion powder and a small pinch of ground black pepper. Place the roast, seasoned side down in pressure cooker to brown.
Sprinkle the remaining celery salt, onion powder and another small pinch of pepper over top as the bottom browns.
Once the bottom has seared until dark brown and almost crusty, flip the roast and sear the other side.
Pour in red wine,(I didn't have any so I didn't use) stab roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created.
Add the beef base, garlic, thyme, bay leaves and salt. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 40 minutes.
Perform a quick release to release the cooker's pressure. Safely remove lid and add the vegetables.
Re-lock the pressure cooker's lid, set the cooker to high and cook for 5 additional minutes.
Perform a quick release to release the cooker's pressure.
Serve covered in the au jus from cooker. To thicken the juices into gravy; combine the corn starch with 2 tablespoons water in a small dish and stir into cooker on high or "brown" with the lid off until thick.
Note: Pot roast can be prepared in advance and refrigerated in an airtight container for up to five days.
Now since Mrs p6 and I like our meat VERY tender - it's heck getting old - I check things at the recommended time and go from there. In this case I cooked the roast for a total of 120 minutes. 40+20+20. It was nice and tender but not overcooked. During the last 20 minutes is when I put the veggies in.
It turned out GREAT with even youngest son liking it.
I thought some of the thyme was a bit too much but it WAS good!
Mrs p6 won't have an opinion until she gets home after 11 tonight but I think she will like it. I won't get home from work until after midnight so I won't know until tomorrow at the earliest.
Note to Sarris: The fire chief said they had a hard time fighting the fire because some of the firemen were slipping on melted chocolate and came out covered in chocolate. So when you are back up and running a line of chocolate firemen would be pretty kinda cool!
In any case I saw this from my favorite You Tube cook and plan on making it Monday
In this video, Betty demonstrates how to make an Individual Heart-Shaped Cake for Valentine's Day. You may use Red Currant Chocolate Ganache Frosting (the previous upload in bettyskitchen) to ice the cake, or any chocolate icing will may be used.
Ingredients (for 2 cakes):
one 4-pack of pre-baked shortcakes (I used Hostess shortcakes, which are often used to make a quick individual strawberry shortcakes. You may use any small round sweet cake.)
4 tablespoons red currant jelly
Red Currant Ganache Frosting (from bettyskitchen) or any dark chocolate frosting, such as a pre-made canned chocolate icing
red cinnamon candies, for garnish
Remove the shortcakes from the packaging and place on a tray lined with parchment or waxed paper. Freeze for at least 4 hours or overnight (for easy handling and cutting).
Prepare a heart template by drawing a heart on clean cardboard, just the size to fit perfectly on one of the shortcakes.
(I was lucky enough to have a heart-shaped cookie cutter of the right size, but a cardboard heart template is easy to make and will work perfectly.
When ready to prepare cakes, fill each of the indentations in the 4 shortcakes with about 1 tablespoon red currant jelly.
In pairs, invert one shortcake over the top of another, allowing the jelly-filled centers to meet.
Place your heart template or cookie cutter on top of the double shortcake. Use a serrated knife, held vertically, to cut around the heart template.
If the shortcake is still frozen, it is very easy to cut smoothly.
Pull the cut off pieces away from the heart cake.
Some jelly may ooze from the center; just clean up the heart, removing crumbs and excess jelly.
Pour Red Currant Chocolate Ganache Frosting over the top of the cake and let it stream down the sidesor, use a cake spreader to spread thicker frosting on the top and sides of the heart-shaped cake.
While the frosting is still moist, place red cinnamon candies in the shape of a heart on top of the frosted cake.
Refrigerate until ready to serve.
The ganache frosting will set up in the refrigerator, and you may want to let it come to room temperature before serving.
This recipe makes one easy and delicious cake for youand one for your sweetheart! Happy Valentine's Day!!! --Betty ♥♥♥♥♥
Poor picture but you get the idea.
Link to video I love Betty and her recipes!
Some people are not crazy about her southern belle voice but for me ... YEAH!
Simple but for a kitchen clown like me it will be cool if I pull it off and it will impress Mrs p6's co-workers when she takes it to work on Valentine's Day. If it makes it that far, LOL!
In this case I cooked the roast for a total of 120 minutes. 40+20+20. It was nice and tender but not overcooked. During the last 20 minutes is when I put the veggies in.
Obviously I meant 80 minutes!
I did have it on the warm setting for another 30 minutes or so before I put the veggies in because I had to run for a few errands.
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