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March 19 National Chocolate Carmel Day
March 20 National Ravioli Day
March 21 National French Bread Day
March 22 National Bavarian Crepes Day
March 23 National Chip and Dip Day
March 24 National Chocolate Covered Raisins Day
March 25 National Lobster Newburg Day
Weekly Cooking Thread Ping List
(to be added/deleted - post on this thread or drop me a PM)
Last week’s thread recipe recap:
Appetizer* 34 Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms
Appetizer* 61 Curry Deviled Eggs
Dessert* 59 Irish Bananas
Dessert* 81 Espresso Chocolate Chip Shortbread
Meal* 3 Seared Mahi Mahi with Zesty Basil Butter
Meal* 15 SEAFOOD GUMBO
Meal* 16 Cedar Planked Salmon
Meal* 60 Something Fishy Going On (Seafood Stew)
Meal* 64 Boiled Corned Beef and Cabbage Dinner
Meal* 73 Finnish Easy Meat and Cabbage Loaf.
Meal* 80 Butterfield Chicken
Side* 14 Cooked Cabbage
Soup* 65 Best Split Pea Soup Ever
http://www.freerepublic.com/focus/chat/2687671/posts?page=86#86
Cook in oven at 400 degrees for about 17 minutes, or until dough is done.
Serve with a glass of German or Alsatian Riesling.
Hershey’s Old Fashioned Fudge:
(better and cheaper than the choc morsel recipes)
Ingredients
3 cups sugar
2/3 cup unsweetened cocoa ( Hershey’s)
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter ( half stick)
1 teaspoon vanilla extract
Directions
1. Line an 8 or 9 inch square pan with aluminum foil, butter the foil.
2. Mix sugar, cocoa, and salt in a 4 quart saucepan, add milk.(I sifted the cocoa, salt and sugar into the pot - breaks down cocoa chunks and toss large sugar crystals)
3. Cook over medium heat, stirring constantly until mixture comes to a full boil.(wooden spoon - not metal - once boiling - stop stirring)
4. Boil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage).(Buy a candy thermometer - it’s worth it)
5. Remove from heat, add butter and vanilla, do not stir.
6. Cool at room temperature to 110 degrees.(Very Important step and will shorten the next step - your arm will thank you)
7. Beat with a wooden spoon until fudge begins to thicken and loses its gloss.(Once the ‘gloss’ is gone put it in a pan quickly or it could freeze up on you)
8. Spread quickly into pan, let cool to room temperature, cut into squares.
Find other people to help you eat the fudge or you’ll eat the whole pan - experience talkin’ :>)
Soda Cracker Pie:
Crust
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
14 saltines, rolled fine
1/2 cup walnuts, chopped
Topping
1 cup whipped cream
1 (10 ounce) box frozen strawberries, thawed and strained
Directions:
1 Beat egg whites, slowly add sugar. Beat until stiff. Add the rest of the ingredients. Pour into a WELL GREASED 9 1/2 inch pie plate. Bake at 325 for 40 minutes.
2 When cool, top with mixture of whipped cream and strawberries.
My grandmother was a wonderful cook. Even in her “town” house (as opposed to her farm house) she had two kitchens. One on the main floor for day to day cooking, and another in the basement for canning and preserving. After her death, my mother and I were cleaning out the cupboards in the basement kitchen. We found recipe box after recipe box. When my mom found this recipe, she almost did a cartwheel! I looked at the recipe and thought, “ok, this doesn’t really sound all that good....” Mom told me, “wait til you try it!!” It’s now one of my favorite desserts. The crust is dense and somewhat salty, which perfectly balances the creamy sweetness of the topping.
I have some large 9” diameter flour tortillas. Anyone know what to do with them? I don’t want them cut up or hidden in enchiladas but a recipe that will show off their size since I normally don’t ever buy that size.
I’d like to post a recipe from the Coal Mining region of Pennsylvania. My parents grew up there and especially enjoyed BAR ROOM BOLOGNA. It is essentially a pickled bologna that is a bit spicy and goes wonderfully well on crackers with mustard. It is really good.
BAR ROOM BOLOGNA
1 Ring Bologna (not available everywhere but you can always ask for it)
1 tbsp crushed red pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 cups white vinegar
3/4 cup water
Cut the ring bologna into slices about 2” each. Place all ingredients in a glass jar. We use a large pickle jar. Refrigerate for at least two days and it is ready. In my experience, the longer they process in the fridge, the better. This is great for snacks/finger food/football parties/tailgating etc... ENJOY!!
Garlic Shrimp with Linguine
Here is a little twist to a simple recipe that any shrimp lover is sure to enjoy! With ingredients that are easily accessible and directions that are easy even for the novice chef. So get ready to wow your family and have them ask for seconds!
Salt
1 pound linguine
1/4 cup extra-virgin olive oil
2 medium garlic cloves, minced
1 pound small shrimp, peeled, deveined and halved
1 tsp grated lemon zest
1/4 cup lemon juice
Freshly ground black pepper
1/2 cup fresh parsley, minced
1. Bring 4 quarts of water to a boil in a large pot. Add 1 Tbsp salt and the pasta and cook until done over high boil.
2. Meanwhile, place the oil and garlic in a large skillet and cook over medium heat for about 2 minutes. Add the shrimp, lemon zest and lemon juice; saute until the shrimp turn pink, about 3-4 minutes. Be careful to stir constantly so that the shrimp will cook evenly and watch for over-cooking. The shrimp need to be tender, not rubbery. Season to taste with salt and pepper.
3. Drain pasta, saving about 1/2 cup of liquid. Combine pasta and shrimp mixture, adding just enough of the reserve liquid to moisten the dish. Serve immediately.
TIPS: Top with freshly grated Parmesan cheese and add a piece of garlic toast!
Perfect Chicken Thighs
Take 4 chicken thighs and brine them for 1-2 hours in a
mixture of:
1 quart cool water
1/4 cup table salt
1/2 cup sugar
Rinse, pat dry and coat with seasoned flour.
Heat some oil in an oven proof frying pan and brown the chicken pieces for 10 minutes on each side over medium to
medium high heat (not too hot, the sugar in the brine may
scorch).
Place pan in 400 degree oven for another 10 minutes to finish. Just remember, 10 - 10 - 10 and they’re done.
Serve with green beans and rice pilaf with a glass of wine.
Red Lobster Shrimp Scampi Recipe
If you want to make Red Lobster Shrimp Scampi at home here is the recipe, straight from the master chef himself, Michael LaDuke.
Shrimp Scampi
Serves 4
1 Pound of Medium Shrimp - Peel it and remove the vein.
1 Tbsp of Pure Olive Oil (don't use extra virgin oil)
2 Tbsp of Finely Chopped Garlic (you can also use some already prepared chopped garlic from your local grocery store)
1-1/2 Cups of White Wine (preferably a Pinot Grigio or Chardonnay will work fine)
A 1/2 cup of Fresh Lemon (use the juice only)
1 Tsp Italian Seasoning mix
A 1/2 a Cup of Butter (preferably softened)
1 Tbsp of Fresh Parsley (chop it up fine)
Flavor with Salt and Pepper
1/2 a Cup Freshly Grated Parmesan Cheese (if you want to garnish dish)
Instructions
Heat a heavy bottomed skillet and then add in the olive oil, and do not allow the oil to smoke. Add the shrimp and cook it until tender and it's no longer translucent.
Next remove the shrimp from the pan and decrease heat slightly. Add the garlic and cook it for 2-3 minutes. Try not to brown the garlic as this will render a slightly bitter flavor. Once the garlic is cooked, add the white wine.
Squeeze some juice from the lemon into the pan, and reduce the wine by half. After it is reduced, next add the Italian seasoning blend.
Now reduce the heat to low, and slowly add in butter, 1 Tbsp at a time. The butter should slowly begin to dissolve into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate.
As soon as the butter is assimilated, add the shrimp back into the sauce, sprinkle the parsley, and season to taste with salt and pepper.
Serve the dish with the garnish of fresh cheese if so desired. For a great accompanying dish to Scampi add fresh pasta.
I’m on Weight Watchers, so I probably shouldn’t be reading this thread. But I was just wondering if anyone has been able to duplicate the recipe for the Weight Watchers “Peanut Butter and Chip Delight” bars, which were recently discontinued.
The bars themselves look like they’re almost all peanut butter, with chocolate chips embedded on top. I’ve googled and have not come up with anything close.
Thank you in advance!