Weekly Cooking Thread - February 12, 2011

FreeRepublic Cooks | February 12, 2011 | libertarian27

[libertarian27]

Welcome to the 10th 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.

[HopeandGlory]

Hello TheMom . . . do you pour this mixture into a baked or unbaked pie crust . . . thank you.

[libertarian27]

You guys are added!

Happy Cooking

[TheMom]

Unbaked. And it makes two pies.

[libertarian27]

I’m back from my Prime Rib dinner for 100.
We made some nice money for the private club I’m a member of...

The Yorkshire Pudding came out awesome! I am officially addicted to the stuff

I made enough for @ 20 muffin cups worth (experimental - to see how it went)

I used a recipe method online that could be multiplied easily.

Yorkshire Pudding

Measure your eggs - I used 6 eggs and put them in a pyrex measuring cup - drew a line where they came up to - Put in a bowl

Measure the same amount of milk - pour in the bowl

Mix them with electric mixer, etc

Measure the same amount of flour and sift into the milk/egg mixture - mix to combine all - add a dash of salt

Let sit for at least 30 minutes to 2-3 hours

Add 2T water to mixture - beat again - pour the mixture back into the pyrex glass though a sieve for easy pouring later

Heat oven to 450’ - once the meat you are cooking comes out - crank the oven to 450’ - heat muffin tin (I had a 12 tin) with 1/2 teaspoon of fat drippings from your roast (can use lard-bacon grease, etc) in the oven for 5-7 minutes- it should just start to smoke.(Need a hot pan and hot oil)

Quickly pour batter into muffin tins 1/3 full(That’s where the big pyrex cup comes in handy with the pour spout top) and cook for up to 20 minutes - check at 15 or so (don’t open the oven door while it’s cooking)Mine were done for three baking segments @15 min.

OMG - Yorkshire Pudding is my new favorite food - Dipped or lathered in au jus sauce it’s better than the prime rib. And I LOVE prime rib.

Frankly I wish I never did this because I can see myself making Yorkshire pudding every time I make a roast or chicken or decide I must have Yorkshire pudding, lol. It is pure evil food.

These guys puff up so much it’s so fancy and they taste out of this world!
You take them out of the oven and it’s like “Holy smokes - I made that!”...and people were like...”Holy smokes - what on earth is that, those are beautiful”

I had people who tried it say they wish they could just eat that tonight than the prime rib - and the prime rib came out nice!

Apparently these don’t reheat well but are great cold with jam or jelly - I’ll find out tomorrow morning (oops, later this morning - it’s late)

[libertarian27]

This isn't my pic but they looked like these:

I'm in Love!

[mountn man]

For Valentines Day, chocolate seems to be a tried and true "recipe" to someones heart.

Claim Jumper restaurants have the Motherlode chocolate cake.

Ingredients: Servings: 10 Servings Size (more like 60)

6 eggs
3 cups sugar
6 tablespoons butter (softened)
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips

Directions:
Prep Time: 20 mins
Total Time: 45 mins

1 Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
2 Sift flour, baking powder and soda, and salt and add to mixing bowl.
3 Fold the boilingwater into the ingredients in the mixing bowl.
4 Mix well.
5 Grease and flour six 8" round baking pans.
6 Pour batter equally into each of the pans.
7 Add 1/2 cup chocolate chips into each pan.
8 Bake at 350 degrees for 25 minutes.
9 Let cakes cool for 10 minutes on a rack, then remove from pans.
10 When completely cool, ice with Chocolate Motherlode Frosting
11 Coat with nuts if desired.
12 Cake will keep for 3 days if covered and chill.
13 Serve at room temperature.

Frosting

1 lb fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Directions:
Prep Time: 15 mins
Total Time: 30 mins

1 Finely chop chocolate.
2 In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3 Remove pan from heat and add chocolate, whisking until chocolate is melted.
4 Cut butter into pieces and add to frosting, whisking until smooth.
5 Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
6 Spread frosting between cake layers and over top and sides.

[mountn man]

For anybody who grew up in the midwest, and remembers Bill Knapps Restaurant and remembers their Au Gratin potatoes, I have found the closest possible recipe to theirs.

Ingredients:
6 cups potatoes -- diced, boiled, chilled
2 cups milk
1/2 cup butter
1/2 teaspoon salt
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon instant chicken bouillon granules
6 ounces Kraft Deli Deluxe Sharp Cheddar cheese

Directions:

Prepare potatoes. Melt butter in large saucepan. Add flour and blend.

Gradually add the milk and cook until thick. Add remaining ingredients and stir until cheese melts. Add potatoes and stir well. Pour into a greased casserole dish. Bake, uncovered, at 350 F. for 25-30 minutes. until top is browned.

Note: for best results use whole milk and butter. No substitutes. Can top with buttered soft bread crumbs. Some online recipes say Velveeta- THEY ARE WRONG!!! Stick with Kraft Deli Deluxe Sharp Cheddar. (I worked at Bill Knapps in '83, and this is almost dead nuts identical to what I remember)

[Netizen]

They look like popovers

[mountn man]

and buy pork loin and cut it up into pork chops, or cook it whole in a crock pot - shred it, pour over your favorite BBQ sauce and have pulled pork sandwiches.

By us we have Meijer stores, and pork loin goes on sale for about $1.89/$1.99#, it used to be $1.69#. I buy pork loin and cut it into chops also. Saves $1.50-$2.00#

Or I just make a roast out of eat. Cheap meats, good eats.

They also have what they call western style ribs, basically just blade roast, for $1.19# (bone in) (used to be $.99#) I'll take this with my favorite bbq sauce, put it in a roaster pan, and cover the meat with the sauce, and put in the oven for 2 hours. If you want, turn the broiler on and sear/char the sauce on the meat after roasting. Carmelized BBQ sauce...mmmmmmm.

ALMOST..not quite, like having BBQ ribs.

After roasting, take bbq sauce and grease in pan and pour into bowl. Place bowl in freezer for about 1 hour, our until all the grease, but not the sauce, has solidified. Remove and disgard congealed grease. Pour bbq sauce in a bottle or jar and freeze, to be used next time you make this.

[illiac]

My brother taught me a similar recipe....put tin foil in the roasting pan (enough to cover the bottom and the ribs)....then cover the foil with saran wrap (enough to cover the foil and the ribs)....then I BBQ the ribs to get a char on them....transfer to the pan with the foil and saran wrap...cover with your favorite BBQ sauce....then cover with the saran wrap and tin foil....then bake....they come out fork tender (and the pan is easy to clean). I thought the saran wrap would burn, but it doesn’t.

[libertarian27]

They look like popovers

I guess that IS what they are but isn't it much more refined to say you are having 'Yorkshire Pudding' rather than popovers? lol

I just checked some popover recipes online - I'll stick to the Yorkshire Pudding ones with the bit of fat on the bottom - getting that cavity in the middle for 'au jus' sauce or Jam - yum...(Yup, had some for breakfast - de-lish!)

Apparently I grew up in a 'popover' deprived family - I am not amused :>)

[mschalock]

Chocolate Peanut Butter Cream Cheese Spread

Ingredients
1/2 cup Ghirardelli semisweet chocolate chips
1 Tbsp salted butter
1/3 cup peanut butter
1/4 cup + 1 Tbsp cream cheese

Directions
1. Melt chocolate and butter in a microwave safe bowl for 30 seconds, stir, then another 20 seconds, stir, then another 10 seconds and stir again. Proceed in this manner until the chocolate is completely melted, but do not overcook.
2. In another bowl, beat the peanut butter with the melted chocolate mixture until combined. Then add the cream cheese and beat until no white streaks remain.
3. Package the spread in a tightly sealed plastic container. Spread on bagels or bread.

[kalee]

We had this today.
Easy Crockpot Lasagna
Ingredients:
1 lb. ground beef
1 large onion, finely chopped
2 garlic cloves, crushed and minced
1 large jar spaghetti sauce (we used Emeril’s)
1 package (8 ounces) no-boil lasagna noodles (I couldn’t
find the brand of no cook noodles I normally buy so used
Muellers, which I am not fond of using. They get too soft
for me)
16 ounces shredded mozzarella cheese
1 lb. ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan/Romano cheese
Salt and pepper to taste
Preparation:
Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

Add the spaghetti sauce into the browned meat mixture. Mix well.

In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

Spray crock pot with non-stick spray.

Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/crock pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

I used low fat cheeses. It was pretty tasty with a salad.
I need ground beef recipes as we bought a 1/4 steer and I have a good bit of ground beef.

[libertarian27]

That’s neat, never thought about lasagna in a crock pot!
Do the layers stay sort of separate while serving?

Wondering if this would be something better to bring to a potluck party than a regular lasagna (to keep it hot easier)

[kalee]

Yes it did keep the layers.
Next time I’m going to try Italian Sausage for the meat and add a few more noodles to make it thicker. I have a rectangular crock pot.
Anyway my hubbie and I ate some today and I had 2 more meals worth for the freezer.

[Trillian]

Please add me to your ping list :)

[Trillian]

I’ve done this with oreo cookies and peanut butter cups and they are great! I started doing it with brownies in cupcake cups to get a variety of different brownies without the flavors blending. I’ve been wanting to try them with mint cookies too. Keebler makes a version of the cookie called grasshoppers. They taste great refrigerated or frozen too..

[libertarian27]

You’re added!
Happy cooking

[Netizen]

My cousin breaks her noodles up prior to placing in the crock pot. So, it winds up being more like a a casserole.

[PatriotGirl827]

We call these “popovers” and I have been making them for years. They are fabulous.

For breakfast the next day just open one up, put some butter inside, and pop it in the microwave for 10 or 15 seconds. Awesome!

This recipe is also a great way to use up milk that is at its expiration date.