Skip to comments.Weekly Cooking Thread - January 29, 2011
Posted on 01/29/2011 7:09:07 AM PST by libertarian27
Welcome to the 8th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Neat trick I saw on Alton Brown’s show about stocks.
He will put the chicken stock, etc. into muffin tins (reg. are 1/2 cup) and in the freezer to freeze - pops them out and throws them in a ziplock bag. Perfect for recipes that call for a certain amount of stock.
I haven’t bought cans of chicken broth in months!
We had chicken tonight, after a couple of more meals that carcass is going into the pot - I am low on stock.
Creamed corn works fine as a substitute for the corn, however it makes the soup a little thinner, so you might want to cut back a little on the amount of broth you use. I think the last time I made it with creamed corn I used two cans of creamed corn and only 3 cups of stock.
I usually use quart and pint size freezer containers for my stock. They stack well in the freezer. I find those sizes work the best for me.
I made your Cherry Pineapple Dump Cake from last week’s cooking thread tonight - that cake is cool!
The Recipe Link:
1/4 c butter
3++ cloves garlic
1 chopped onion
1 pkg chopped spinach (thawed and drained)
8 ounces chopped fresh mushrooms
6 ounces feta cheese (crumbled small)
8 ounces cheddar cheese (shredded)
1 cup milk
1 unbaked pie crust
Melt butter and saute onions, mushrooms and (garlic at last moments) until browned.
Turn off heat.
Stir in thawed and drained spinach (I like to dry fry the spinach in a non-stick pan to get most of the water out of it first), feta, 1/2 cup of the cheddar cheese. Season with salt and pepper and pour into crust.
Whisk eggs and milk together, shake or two of salt&pepper.
Pour over spinach making sure it seeps into the mixture
Bake 15 minutes
After 15 minutes top the other 1/2 cup cheddar cheese on the top and bake an additional 35-40 minutes.
(Last time I made this I had some swiss cheese around so I used 3/4 cheddar and 1/4 swiss, a forgiving recipe)
Recap of this week’s Recipes
(please don’t post anymore recipes on this string)
Appetizer* 59 7-layer bean dip
Dessert* 9 Quick & E Z Cobbler
Dessert* 28 Brown Bag Apple Pie
Dessert* 49 Pat In Pie Crusts
Dessert* 49 Dutch Apple Pie
Meal* 12 Pot Pies
Meal* 13 Marie Callenders Chicken Pot Pie
Meal* 18 Chicken Pot Pie
Meal* 20 FDs Chilly Willies
Meal* 22 Greek Style Chicken
Meal* 24 MIKES RIVER BEND CHICKEN
Meal* 30 Hungarian Goulash
Meal* 33 Ralstons Casserole
Meal* 35 Ham and Potato Casserole
Meal* 51 India Oven’s Chicken Tikka Masala
Meal* 55 Slow-Cooker Pot Roast
Meal* 78 Pasta Carbonara
Meal* 86 Spinach Quiche
Side* 10 Cheese Turnip Casserole
Side* 40 Augratin style potatoes
Side* 69 Cucumber Lime Salad
Soup* 79 Chicken Corn Chowder
Oops, I forgot that...Thanks!
Not a problem, just trying to make it easy for everyone to find. :)
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