Posted on 01/29/2011 7:09:07 AM PST by libertarian27
February: * Canned Food Month • National Cherry Month • National Snack Food Month • Great American Pies Month • National Grapefruit Month * National Potato Lovers Month • National Hot Breakfast Month • North Carolina Sweet Potato Month • Berry Fresh in the Sunshine State Month • Return Shopping Carts to the Supermarket Month
* January 29 - National Corn Chip Day * January 30 - National Croissant Day * January 31 - National Brandy Alexander Day * February 1 - Baked Alaska * February 2 - Heavenly Hash * February 3 - Carrot Cake Day * February 4 - Homemade Soup Day
(Food producers and manufacturers will most often direct their marketing and advertising to these 'holidays'. Supermarkets will have more 'canned food' sales, put their pies on feature price, etc. Something to look out for when making shopping/meal prep lists)
Weekly Cooking Thread Ping List
Recap Recipes from the Jan 22nd thread:
Dessert* 8 Do-Ahead Baked Apples
Dessert* 10 Lazy Day Apple Cake
Dessert* 52 CHERRY PINEAPPLE DUMP CAKE
Dessert* 66 Banana Cake
Meal* 11 P F Chang’s Mongolian Beef
Meal* 12 Pork Chops with Lemon Caper Sauce
Meal* 13 Sweet & Savory Slow Cooker Pulled Pork
Meal* 28 Pernil de Horneado Puertoricano-Roast Pork
Meal* 33 Pernil with Lechonera sauce-Roast Pork
Meal* 46 Beefy Spanish Rice
Meal* 58 Fluffy French Toast
Meal* 59 Chicken ala Justin Wilson
Meal* 63 Chicken Marinade
http://www.freerepublic.com/focus/chat/2661466/posts?page=74#74
(Each week’s recipe recap links can be found through my profile page)
(to be added/deleted to the list please just drop a FReep Mail or post on this thread)
I have a low-level recipe I created — great for breakfast or lunch and easy to do...
Want it? I have always wanted to share it.
Oh, and please add me to the ping list.
I have been frustrated as all get out since the doctor wants me to eat more healthy and I just stare at my boneless chicken breasts thinking “what in the heck will I do with YOU tonight?”
I am sure not all the recipes will be super healthy (who wants THAT??) but I can tell by the ones you posted they are creative and available for adaptation.
Anyone have good Pot Pie Recipes? Chicken, Beef, Turkey?
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For years Mrs p6 and I have deep fried turkeys with our propane one, but last year we moved to an apartment because the house was too much for us. Obviously we can't use the propane one here. It will be used only for family gatherings at the kid's houses or other special events.
So we've been looking at the Masterbuilt fryers and other brands and wondered if they are as good or if there are any problems.
We are aware of the 12-14 lb limit but for us that isn't a problem.
1. I just found out that making bacon in the oven is the ONLY way to go. Simple, Clean (using parchment paper) and perfect every time. I just lay them out flat on the pans and put them in at 375 for 10 minutes or so. The longer the crisper.
2. Tonight I'm trying a recipie for Orange Chicken which I found at http://www.food.com/recipe/panda-express-orange-chicken-103215 which all the hundreds of commenters seemed to rave about.
Gotta go. Time to make brownies with my 6YO daughter. Thanks for letting me visit!
Went to visit my mother yesterday and she made one of my favorite desserts. I finally remembered to get the recipe from her, and thought I would share with you folks.
Quick & E Z Cobbler
Preheat oven to 350.
1 stick butter
1 cup flour
1 cup sugar
1 cup milk
2 tsp cinnamon
1 can of fruit filling
Melt butter in 9 x 13 pan
Mix flour, sugar and 1 tsp cinnamon
Add milk and mix till blended
Pour over hot melted butter
Add fruit filling evenly over batter
Sprinkle with 1 tsp cinnamon
Bake 35 minutes or until brown.
Happened to make a killer dish on a whim last night. My wife is low carbing but was dying for potatoes or such so I went with turnips.
Small diced turnips, choppped onion, pepper and topped with gruyere and cotswald cheese. Bake at 350 until cheese browns.
It was delicious. There were leftovers of steak, but not the turnip dish.
Please add me to the ping list. Thank you!
The secret to a good pot pie (never tried beef, but will add it to my "next" as I do like Shepperd's Pie) is to make it moist.
I usually use boneless chicken breast--2 to 2 1/2 lbs--(or leftover turkey) and simmmer slowly, on low, in Chicken stock until tender.
Remove and allow to cool a little
Then cut into pieces
Put into bowl and Add veggies (canned or frozen though canned are usually cheaper and just as good) whichever you like (I prefer mixed).
Usually 2 cans is sufficient...Oh and don't forget to drain!
Then add whatever spices you prefer. Me: (A LITLLE...as you can always addd more) Salt, pepper, onion powder, sage and poultry seasoning.
Now add (choice) chicken gravy or canned condensced soup....one or 2 depending on how much you need.
If using soup, might need to add some chicken stock.
Mix with hands and you can tell how creamy/moist it is...should be not too wet or to dry.
Taste to see if need to add any more spices
Transfer to pie plate (I like disposable aluminum ones which makes cleanup easier)
Cover with pie crust (again I use store bought) and poke a few vent holes.
Bake in pre-heated oven (350-375) for 30-40 min until crust is golden brown.
Bon appetit!
Recipe for Marie Callender’s Chicken Pot Pie
Ingredients:
***Filling***
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed
2 ribs celery, sliced
1 medium onion, chopped
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
***Crust***
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water, more as needed
Directions:
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
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Freedumb, please post your recipe!
Thanks! I just purchased 12 Tuxton 14 oz. Pot Pie Bowls and intend to do Chicken pot pies first and freeze for easy quick meals (just pop in the oven - no muss not fuss).
Masterbuilt Indoor Electric Turkey Fryer
Deep frying your turkey seals in the juices and makes the skin crispy, just the way turkey was supposed to be eaten, it is the quickest way to cook a turkey and it doesn’t taste greasy either. You have two choices when you want to deep fry a turkey, you can use an indoor electric turkey fryer, or a propane outdoor one.
The electric one is safer but slightly slower to heat the oil back up after putting the turkey in. The propane one has no problem heating up the oil again, but you have to manually monitor the temperature of the oil because if it gets too hot then it can ignite which would be a disaster. With the electric turkey fryer then it has a thermostat to regulate the temperature so you don’t need to worry about that and can concentrate on the rest of the dinner instead.
There is only one electric fryer on Amazon.com at the moment, but it is the top seller in the turkey fryer category, beating out all the propane models which shows just how popular it is.
The model I’m talking about is the Masterbuilt 20010109 Butterball® Indoor Electric Turkey Fryer which is currently less than $120 on Amazon. That is more expensive than most of the propane models (not counting the cost of the gas cylinder of course) but actually cheaper than some of them too.
For your money then you get a compact and professional turkey fryer that can cook turkeys up to 14lbs. You just set the temperature on the side and turn it on, wait for the green light to say the oil is ready, then pop the turkey into the porcelain lined basket inside and set the timer for about 3.5 - 4 minutes per pound and you are set!
Don’t forget you don’t have to use the Masterbuilt Indoor Electric Turkey Fryer just for turkey, you can fry lots of things in it, like corn on the cob, lobster, french fries, hot wings, shrimp etc, and you can even use water instead of oil and steam things if you want to.
This model has 159 reviews on Amazon.com and 85% of them are for 4 stars or above so people absolutely love this fryer!
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Chicken Pot Pie
(2Qt Casserole Dish)
Saute 1 cup of each Onions, Carrots, Potatoes in 1/3 cup butter - then stir in 1/3cup flour.
Stir in 2 cups chicken broth then 1 cup milk.
Stir until thick
Add salt, pepper, (scrape or two of nutmeg), 2t Sherry
2 cups cooked chicken
Place in casserole dish - top with crust
400’ for 40-50 minutes.
Variations:
Use buttermilk instead of regular: to make measure 1T vinegar in cup fill rest with milk to equal 1 cup. Let rest to thicken
I’ll throw in mushrooms, green beans, etc. for variety.
(I put nutmeg in all white/cheese sauces - just a little(not even measurable), you don’t want to taste it but it seems to level/merge the ingredients - making it taste like the second day - when all white sauce foods taste better:)
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FDs “Chilly Willies” (named for a purposeful mispronunciation of Chilaquiles):
2 average sized corn tortillas, cut into 1” by 1/2” strips
6 oz canned or roasted chicken, cut into 1/2” cubes
1/8 or so of white or yellow onion, diced roughly
1/8 cup la Victoria Salsa Brava or similar “chunky” style salsa
2 eggs (whipped) or egg substitute equivalent
Heat up a nonstick medium sized (8” or 10”) pan with a generous amount of Olive Oil on high. Add the tortilla strips and quickly stir and flip until hard, like tortilla chips.
Lower the heat to Medium and add the onion — stir until the onion is nicely yellowed (just before browning).
Add the chicken and again stir all ingredients until the chicken gets a sear and the onion browns.
Add the salsa and stir until all ingredients are coated — try not to let the salsa burn.
Add the eggs and stir until all ingredients are mixed and the eggs cook thoroughly (a few minutes should be sufficient).
Enjoy! I like to char a Serrano Chili (on open flame) or microwave a Jalepeno Chile for a minute and then char it on open flame to accompany it.
Total prep time is only 10 minutes or so.
I have never posted a recipe before, so I hope this makes sense.
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