Skip to comments.Weekly Cooking Thread (Happy New Year) Jan 1, 2011
Posted on 01/01/2011 8:11:53 AM PST by libertarian27
Happy New Year!
Weekly cooking thread to start the new year. What was your favorite recipe in 2010? Please share and make it a fellow FReepers favorite recipe for 2011.
What are you making this week? Have a favorite left-over recipe idea for all those roasts and big dinner leftovers? Trying something new, need a new tried and true recipe?
Let's get cooking.
Weekly Cooking Thread Ping List
Happy New Year!
(to be added/deleted to the list please just drop a FReep Mail)
Given the state of the economy... squirrel and powdermilk biscuits are still on the menu.
I hear you! Have a recipe? :>)
I have never stretched a whole chicken as much as I have this year - the hard part is making meals that are different enough to not be boring.
I even grind my own hamburger now - large cuts of beef are cheaper than the packaged ground.....big plus is it’s WAY better - glad I started.
Wonderful use for those spiral-cut ham bones.
Split Pea Soup
Split green peas, 16 oz bag, sorted and rinsed
Large ham bone
6 cups chicken broth or base w/water
4 big carrots
4 stalks celery
1 tsp salt (or to taste)
1 Tbsp. dried thyme
Simmer for one hour. You can attack it w/immersion blender if you like.
Heaven in a bowl.
Left Over Prime Rib Stroganoff
1 1/2 pounds cubed left over prime rib, cut into thin strips
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Salt and pepper to taste
Cooked egg noodles or rice
Season the prime rib strips with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the prime rib from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles or rice.
Do you grind chuck or another cut and how do you determine the amount of fat that you grind in?
Oops! Happy New Year and thanks!
We’re having our New Year dinner tomorrow. I’m making crab meat sauteed with butter, green pepper, and onion (we can’t help ourselves...we’re from Maryland), baked potatoes, garlic green beans, and apple pie. Yum yum!
Do you have a ping list for these threads? If so, I’d love to be added.
Not really a human recipe, but for those with pets:
Our vet said our dogs had to lose weight and rather than regular treats to give them green beans, carrots and sweet potatoes.
So hubby started buying sweet potatoes, baking them as normal and slicing them into rounds and long strips (using mandolin for long strips) and then dehydrating them.
Not only do the dogs love them, but they’re much, much cheaper than regular dog treats! PLUS they are losing weight!
And does anyone have a recipe for mashed potatoes with cheese and green/red chiles?
I had this side dish at an Abuelo’s restaurant in TX last week and it was fantastic!
This one might do the trick....good luck
Red Potatoes, boiled with skin on
small can chopped green chiles
Monterey Jack cheese
and any other Mexican cheese you can think of
a little milk but not as much as you would in regular mashed potatoes.
Fork mash all the ingredients together and yum yum. I promise its just like Abuelos.
If the answer isn’t here:
You might try their Facebook page.
Today is Mama’s meatballs.
During Passover, Mama made meatballs to go with the turkey and other fine Passover foods.
Over the years, I modified the recipe a bit where I could keep the flavor but take the Kosher out of the equation. Cans of Rokeach or Manishevitz soups and sauces are very expensive and I only use the for the holidays.
3 lbs chop meat 80/20
1 large onion - minced save liquid that onion will give off.
1 small onion - minced
Italian style bread crumbs
3-4 jars of Tomato Basil sauce
1 jar Tomato mushroom sauce
Salt & pepper to taste
In pot saute small onion in olive oil. Salt and pepper. Cook it down a bit. Add all sauce to pot. Lower heat and simmer.
In bowl, add chopmeat, onion, onion juice, and 2 eggs and mix with hands. Add salt and pepper. For ketchup and bread crumbs you have to feel this. There is no set amount. Put some ketchup in, mix and taste a piece of chopmeat. If you can taste the ketchup that will be enough. For bread crumbs, you add them until you can form a meatball.
Make meatballs a bit smaller than golf balls.
Put meatballs directly into the sauce. Cook for 2 hours, stirring every now and then so the bottom of the pot doesn’t burn.
The idea here is for the fat from the meat, the onion and the sauce to infuse back into the meatballs.
Put into a large bowl and chow down.
Note: These aren’t spaghetti and meatballs meatballs. That is heresy.
Enjoy and Happy New Year.
Quick and Easy Panzanella Salad
3-4 cups store-made croutons or crostinni (Bakery dept)
1/3 cup Kens or Newmans olive oil vinaigrette ( or other better quality olive oil vinaigrette)
1 tablespoon sun-dried tomato pesto or spread (usually in Produce dept.)
1 teaspoon capers, drained (non pareil = small ones)
1 7-ounce can camponata (eggplant appetizer)
2 or 3 grinds of fresh black pepper (1/4 teaspoon)
1 teaspoon chopped garlic (fresh is best)
1/4 cup roasted red peppers (Mancini, B&G, etc.)
4 small ripe plum tomatoes (1 cup chopped)
1 small orange or yellow or green bell pepper (1/2 cup chopped)
1 small red onion (1/2 cup chopped)
1 head butter or bibb lettuce ( a bag blend works too)
1 tablespoon flat leaf (Italian) parsley, coarsely chopped
1 tablespoon fresh basil, coarsely chopped
2 tablespoons shredded Asiago or Parmesan cheese.
(I purposely did not add any additional salt because of the salt in some of the ingredients)
In a large bowl, toss croutons with 1/3 cup olive oil vinaigrette, sundried tomato pesto, capers, camponata, salt, pepper, and garlic.
Slice roasted red peppers, tomatoes, bell peppers and onion into bite-size pieces, add to bowl.
Gently toss salad being careful to not breakup croutons to much. (Allow salad to stand for 10-15 minutes or until croutons have softened slightly.)
Place butter lettuce leaves on a large platter and top with salad mixture.
Garnish with fresh chopped parsley and basil and cheese.
Tip; You can also dress this salad up with a few bouquets of fresh basil and rosettes made with curled up additional pieces of the roasted red peppers.
Since we have had the woodstove going nonstop for the past week, we’ve been experimenting with woodstove cookery using cast iron cookware. Using our Dutch Oven we have roasted chicken, pork roast and a nice bean soup, and we made some cornbread for breakfast yesterday. It works very well and there’s no need to heat up the stove or the oven.
The chicken we roasted was dressed with an onion and fresh sage, and that was it. 2 hours on the stovetop and it was done to a turn...
**Freeper Kitchen Ping**
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.