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1 posted on 01/01/2011 8:11:57 AM PST by libertarian27
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To: FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; momtothree; ...

Weekly Cooking Thread Ping List

Happy New Year!

(to be added/deleted to the list please just drop a FReep Mail)

2 posted on 01/01/2011 8:14:52 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
What are you making this week?

Given the state of the economy... squirrel and powdermilk biscuits are still on the menu.


3 posted on 01/01/2011 8:18:05 AM PST by JRandomFreeper (Gone Galt)
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To: libertarian27

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
2 onions
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.

6 posted on 01/01/2011 8:39:56 AM PST by Silentgypsy
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To: libertarian27

Left Over Prime Rib Stroganoff

1 1/2 pounds cubed left over prime rib, cut into thin strips
All-purpose flour
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.

7 posted on 01/01/2011 8:41:20 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Oops! Happy New Year and thanks!

9 posted on 01/01/2011 8:43:48 AM PST by Silentgypsy
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To: libertarian27

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!

10 posted on 01/01/2011 8:44:40 AM PST by Wage Slave (Army Mom!)
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To: libertarian27

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!

11 posted on 01/01/2011 8:50:53 AM PST by leapfrog0202 ("the American presidency is not supposed to be a journey of personal discovery" Sarah Palin)
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To: libertarian27

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...

19 posted on 01/01/2011 9:10:50 AM PST by Bean Counter (Stout Hearts...)
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To: libertarian27

I can’t remember the official name, but I call it “Cauliflower St. Louis.” The original recipe calls for 3-4 fresh tomatoes. In the winter I prefer to use canned.

Dice half and onion, 3 slices of bacon and a clove of garlic. Saute over medium heat in olive oil until onions are translucent. Add half a small can of diced tomatoes and half a can of crushed tomatoes. Cook on medium/low heat about twenty minutes. Meanwhile, blanch one head of chopped cauliflower. Mix the sauce and the cauliflower together. Top with grated parmesan cheese if desired.

This reheats well and is addictive cold.

22 posted on 01/01/2011 9:19:30 AM PST by PrincessB (Drill Baby Drill.)
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To: libertarian27


4 chicken breasts

2 shallots or 1 med. onion

15 oz. of white mushrooms

1.5 cups of Marsala wine

Half a lemon

Flour for dredging

Olive oil, salt, pepper

1 pound Barilla pasta (Linguini Fini or Angel Hair pasta. I like angle hair pasta because it leaves more room for the dish itself.)


1. Slice each breast into two thin cutlets. Pound thin with a tenderizing mallet (or edge of plate). Then slice each cutlet in half, dredge in flour, salt and pepper on both sides, and saute in oil over medium heat (about 2 min. per side until golden brown).

2. When all of cutlets are lightly browned, add the marsala. Squeeze the lemon juice into the pan. Cover and simmer.

3. Dice the shallots or onion finely and chop the mushrooms. In a separate pan, saute the shallots or onion over a medium heat until they are soft and translucent. Add the mushrooms and cook together until the mushrooms have gotten soft and absorbed the oil.

4. Simmer the chicken until the vapor no longer smells alcoholic, salt to taste. The liquid should be reduced by about half (may be 15-20 minutes)*Add more Marsala wine as needed after the mixture has simmered a while. Add the mushrooms and shallots or onion, stir, cook for another minute, and serve over *pasta. *Note: time the cooking of the pasta so that it is ready just as the chicken is done. Drain, add some butter to the pasta and mix so that it does not stick.


23 posted on 01/01/2011 9:19:58 AM PST by Jmouse007 (Lord deliver us from evil and from those perpetuating it, in Jesus name, amen.)
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Many pounds of boneless skinless chicken breasts were purchased at a 1/2 price sale in June 2010.

The chicken breasts were all put into clean 1 pint canning jars and 1/4 tsp of salt was added along with boiled water to top up each of the canning jars to the correct jar level. I used a pressure cooker to process all of the jars at 10 pounds for 75 minutes. Then I stored all of the sealed jars in the basement away from direct light on shelves.

By request, I made chicken stew twice over these past holidays in a CROCK POT. I took 3 quarts of plain cold water and added one teaspoon of pepper corns and 1 1/2 chicken bullion cubes (OXO). I tossed in one medium onion cut into quarters, two cups of frozen mixed vegetables, three clean stalks of celery cut to 2 inch chunks, a bit less than one cup of uncooked brown rice, 1/2 cup of uncooked pot barley and then threw in the one pint of cooked chicken breast from the canning jars. I slow cooked it for about 8 hours in the CROCK POT.

The first batch disappeared in about 15 minutes amongst finicky eaters. The second batch I made lasted almost one day before it too was "vacuumed up".

I didn't quite have enough for myself and I've learned now to never, ever tell anyone in advance when I will be making chicken stew so I can enjoy it too.

Last night I wised up and had some cast iron pan fried chicken breast with a hint of mustard powder and garlic salt mixed with chopped onions along with a side of potatoes with Norwegian dill and another side of garden peas with a small pad of butter. It was good but it's now gone. :)

27 posted on 01/01/2011 9:29:15 AM PST by pyx (Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
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To: libertarian27

My family ADORES this recipe. I will say, however, I have no idea if it is “authentic” to my Southern neighbors. It does taste great!

1 1/2 cups uncooked long grain rice
1 1/2 lbs. medium size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
3 celery ribs, chopped
2 garlic cloves, chopped
4 green onions, chopped
2 (10 3/4 oz. cans cream of celery soup or substitution cream of shrimp undiluted
1/4 tsp salt and pepper
1 cup shredded cheddar-colby cheese blend
1/4 cup breadcrumbs

Prepare rice according to package. Peel an devein shrimp. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper and cook 3 minutes or just until shrimp turns pink. Don’t overcook. Combine shrimp mixture, and rice. Pour mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly the cheese and breadcrumbs. Bake at 350 degrees for 25 minutes or until cheese is melted.

I usually double this recipe and bake a HUGE pan of it. It does very well the next day as well. Enjoy!

33 posted on 01/01/2011 9:52:06 AM PST by momtothree
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To: libertarian27

Easy and delicious.

Spaghetti Carbonara


Serves 4 to 6

* 1 pound spaghetti
* 1/4-1/2 pound bacon, sliced crosswise into 1/2-inch pieces (I use 1/4 lb.)
* 2-3 large eggs (I use 2 large eggs)
* 1 cup grated Parmesan cheese, plus extra for serving (optional)
* Freshly ground black pepper


1. Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Drain the pasta, add to the bacon in the pan, and toss to combine.
2. Whisk together the eggs, cheese, and pepper in a small bowl. Pour into the (hot) pasta, and immediately combine thoroughly. (The hot pasta cooks the egg mixture.) Serve immediately with extra grated cheese, if desired.

42 posted on 01/01/2011 10:24:24 AM PST by maggief
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To: libertarian27
I really acquired a taste for bulgur this year. It fits into my diet wonderfully with good fiber and protein, is delicious, and takes on savory spices very well. Did I mention I can find it in the bulk foods item at my favorite grocery store and it's $1.79 per pound? It's even cheaper at the discount grocery store.

Anyway, make it like you would rice, 1 cup bulgur to 2 cups water. I always substitute 1 cup of chicken broth for one of the cups of water.

For 1 cup of uncooked bulgur, add 1 tsp of turmeric, and 1 tsp of crushed red pepper. That is the perfect amount of heat for me, personally. It has a wonderful layer of warmth without being overpowering. I have found I can double the recipe with no problem - the cooking time remains the same.

BTB, RTS. Cook for 12 minutes.

I will cool it in the fridge for tabbouleh, or eat it hot with diced chicken or some other protein. Yum!
44 posted on 01/01/2011 10:35:55 AM PST by andyk (Hi, my name's Andy, and I am a BF 1942 / Desert Combat junkie.)
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To: libertarian27
Last night I simmered my ham bone for hours with onion, sea salt, cracked pepper, garlic powder and a hint of brown sugar. Today I added black eyed peas, carrots and simmered all morning. Pre made cornbread and voila, lunch is served.

55 posted on 01/01/2011 11:46:31 AM PST by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: libertarian27

I made prime rib one day, then turkey the next...turned out good.


65 posted on 01/01/2011 2:26:18 PM PST by Sir_Ed
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To: libertarian27

I finally figured out the pizza recipe I’d been working on!

The puzzle was how to make a pizza from scratch using fresh tomatoes instead of sauce, while still having it taste like (or better than) delivery. First few the crust was hard as a rock, the next few were so soggy they dripped. The last one, I let the crust rise for over an hour, sliced the tomatoes very, very thin, put them on top of the cheese instead of under it, then sprinkled with sea salt, oregano, thyme, parsley, and powdered garlic. Bake at 400 on the highest rack in the oven. Fantastic!

(I’d love to give more specific instructions, but I didn’t actually measure anything)

79 posted on 01/01/2011 4:20:51 PM PST by Ellendra (Profanity is the mark of a conversational cripple.)
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To: libertarian27

Something in honor of the 100th anniversary of Reagan’s birth — today at an antique store near Disneyland, I found a big cookbook from 1941 called Cookbook of the Stars. There’s a page-size picture of Reagan in it with the quote “one of my favorites — baked peaches — give them a try.”

So here’s the recipe from the book — Baked Peaches!

Pare 6 large peaches, cut in half and remove stones. Fill centers with a mixture of sugar and a dash of nutmeg. Then dot with butter and sprinkle with lemon juice. Bake in a moderate oven about 20 minutes. Serve with cream.

80 posted on 01/01/2011 4:42:35 PM PST by Moonmad27 ("I'm not bad, I'm just drawn that way." Jessica Rabbit)
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To: libertarian27

I’d love to be on this ping list!! Thanks!!

82 posted on 01/01/2011 4:51:00 PM PST by MasonGal
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To: libertarian27

We buy Albacore Tuna off the boats in Humboldt Bay and pressure can it every two or three years. The Tuna is caught by hook and line, landed on the deck and then they slash the gills and let them bleed out for a few minutes and then toss them in the hold and flash freeze them as the meat turns soft rapidly. We put them in the freezer until a couple of days before canning. I set up a table out doors, using a oil cloth cover I cut up the fish which is a learning process because the guts are still intact and you want to avoid tainting the edible parts. Twenty pounds of Tuna yields about ten pounds of fish.

As I get some loins ahead my wife takes it in the house and packs it in 1/2 pints that have been sterilized in the dish washer, adds a bit of salt and takes a lid out of a pot of hot water, puts it on the jar and tightens a band and by then I have a canner going on a heavy duty camp stove set up in the garage. Then I cook it for 90 minutes at 15# AFTER the temp comes up. While that is cooking we ready another canner and continue. We used pints when the kids were home and We do all this outdoors as the smell in really really bad. Our newest canner is a All American with the top clamps to secure the top. The seal is metal to metal with no rubber gaskets to give you fits.

We also can fresh ocean caught Salmon when we get it but it has been scarce the past few years. At one time my wife put up hundreds of jars of vegetables and fruit but the kids are on their own and work so they go more for processed quick foods and our appetites have waned as we age so she uses fresh veggies. Has anyone else noticed that not only is canned foods going up in price but the size of the can is shrinking enough to throw you off on a recipe...

86 posted on 01/01/2011 10:21:44 PM PST by tubebender (The coldest winter I ever spent was a summer in Eureka...)
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