Skip to comments.FReeper Weekly Recipe Thread(March 24, 2012
Posted on 03/24/2012 11:59:31 AM PDT by libertarian27
Welcome to the 16th installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- 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)
MMMM grilled cheese. Hope you find the time to post, if not this weekend we’ll all look forward to when you have the time.
I am so glad that you are happy with it - the pictures in the book will definitely make you hungry for salad! The one salad that is haunting my dreams (probably because I had to buy a canteloupe the other day to use as woodchuck trap bait) is the prosciutto with melon & asparagus. It looks like one of the more ‘exotic’ salads, but the dressing is only 3 ingredients. I’ll be buying another canteloupe and trying that one before too much more time passes by.
It’s hard to beat a classic grilled cheese made with Velveeta and white bread. Once in awhile I like to include some crispy bacon and thinly sliced ripe tomatoes with a smear of Dijon mustard on the bread. Sometimes, some pickled jalapenos sneak their way in too.
I’m curious about Skyline Chili. I’ve never had it, but my teenage son thinks noodles and chili would be the perfect combo. Can’t wait to hear how it turned out. :)
Yeah, that could be a time issue with the acid contact with the pan for the time required to make the sauce, rather than say just heating up tomatoes/ tomato sauce.
I started to make it Thursday but I was also making something else at the time and let the meat brown a bit too much. Now that will be for something else.
Skyline has to be SMOOTH. Kinda like burgoo if you know what that is. Think baby food smooth. BTW BURGOO is another of my favs. If you go to the link make sure to listen to the burgoo song!
Awww! The link for the song doesn’t work, but you did get me googling burgoo. Sounds really yummy. It probably compares a bit to booya here in Minnesota, though the ingredients vary quite a bit as far as veggies. Fire Departments and churches serve booya as a fundraiser, especially in St. Paul, MN.
I’m on the pinglist for the Weekly FR Cooking thread, so I’ll keep an eye out for your post on the Skyline Chili. Time to grab a snack, darnit!
Heres a really nice tuna dip for celery or crackers:
1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something
That sounds good, but with the current price of cream cheese, I save it for something more special than canned tuna. Thanks, Obama. Most of my cream cheese bought on sale is saved for salmon dip:
1 (15 1/2 oz.) can pink salmon, drained well
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. onion, finely chopped
1 tbsp. horseradish
1 tsp. liquid smoke
Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.
Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.
I have a very similar recipe for Tuna Roll that omits the liquid smoke. You are supposed to roll it in chopped pecans, but I have never been able to drain the tuna enough for it to be anything but a blob. So I just sprinkle the pecans on top. It is a great dip that I usually make at Christmas.
Another book you might like is Sauces & Salsas by Oded Schwartz. Some recipes are simple, some fancy with lots of good information. http://www.amazon.com/Sauces-Salsas-Hb-Oded-Schwartz/dp/0751307858/ref=sr_1_3?ie=UTF8&qid=1332676805&sr=8-3
I have salad every day:
Two slices of crisp, crumbled cooked bacon
1 diced ripe avocado
1 diced pepper (red, green or yellow)
1 cored, diced Gala apple
2 diced hard-cooked eggs
Toss and drizzle w/Balsamic vinaigrette.
You can jazz it up w/golden raisins, chopped toasted pecans, croutons, whatever floats your boat
I like your salad .... all ingredients that are favorites!
Thank you! You could always toss in some lettuce, but it’s so satisfying without it....
Here’s a recipe I got from our local paper years ago. I lost it when my computer crashed, but I had typed up a copy & given it to my mom .... she just found it today, folded up in an old recipe book ... yay!!
ROASTED CHICKEN SALAD WITH SOUR-CREAM DRESSING
The sour cream dressing can be made up to four days in advance & refrigerated in an airtight container. Keep the chicken salad in a cooler when serving it at a picnic.
1 cup pecan halves (about 3 oz.) broken in half lengthwise
½ cup mayonnaise
2 tablespoons sour cream
¼ cup cider vinegar
Course salt & freshly ground pepper
1 whole roasted chicken (about 3 lbs.) skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, thinly sliced
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Preheat oven to 350 degrees
Spread pecans in a single layer on a rimmed baking sheet
Toast in oven until fragrant, about 10 minutes
Remove from pan; let cool immediately
Meanwhile, make dressing:
Whisk together mayonnaise, sour cream and vinegar in a small bowl
Season with salt & pepper & set aside
Pull chicken meat from the bone and cut into ¾ inch pieces (discard bones)
Transfer to a medium bowl
Add pecans, scallions, celery, raisins & oregano
Season well with salt & pepper
Add dressing & stir to combine
Chill, covered, until ready to serve
March 31 thread
March 24th Thread Recap
Pork _ Post#` 4 _ Slowcooker BBQ Pork
Pork _ Post#` 9 _ Kalua Pork
Poultry _ Post#` 33 _ Roasted Chicken Salad w/ Sour-Cream Dressing
Salad _ Post#` 30 _ Tossed Salad
Seafood _ Post#` 5 _ Spicy Tuna Salad
Seafood _ Post#` 7 _ Sushi
Seafood _ Post#` 16 _ Tuna Dip
Seafood _ Post#` 27 _ Salmon Dip
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