Posted on 04/02/2011 6:57:56 AM PDT by libertarian27
Welcome to the 17th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or six 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.
Will do!
Our baking group focuses on baked goods and we meet once a month. We pick something most of us have never made and then we all make it and bring some of what we made to the next meeting. It isn’t a whole meal. In the past months we have made ciabata bread, angel food cake, croissants (lots of work), Danish pastries, bagels, big pretzels, scones, pate a choux, and apple turnovers.
The fun is in the eating and talking. I have learned so much. We often all use the same recipe, but it never turns out the same. This leads to lots of discussion about what kind of ingredients and techniques were used. I always thought I was a pretty good cook, but I now realize how much more there is to learn.
I think it would be fun to have a FR thread for cooking and learning. The discussion would be interesting and there are so many things I have never cooked. It wouldn’t have to be limited to baked goods.
What do you think?
Cheap Chop Suey
2 cups cubed pork
1 cup sliced onion
2 tablespoons oil
1-1/2 cups diced celery
1/2 teaspoon salt
2 teaspoons worcestershire sauce
1-1/2 cups finely chopped cabbage
2 teaspoons soy sauce
1 tablespoon corn starch
Brown meat and onion in oil.
Add celery, salt, worcestershire sauce and 2 cups water, simmer for 20 minutes.
Add cabbage and soy sauce, cook for about 4 minutes until cabbage is almost tender.
Mix corn starch and water into a slurry, add to chop suey and cook until clear.
Serve over crisp noodles or rice, 5 to 6 servings.
I think a theme cooking/baking GROUP thread could be neat!
Or maybe just continue off of each of these thread weeks - by mid-week these threads are mostly inactive except for people chiming in on if they tried a new recipe they found here or the like.
Hmmm, maybe something like pulling off a theme from the weeks previous thread (or even out of the blue - or a national holiday dish)- like last week there were definitely two distinct threads running through it - machine breads and beans. Maybe grab one of those - ie beans - I’ve got every threads recipe title on an excel sheet and I can post the listing of FReeper recipes for that particular ‘theme of the week’ from all the past weeks (as long as my old computer is still putting along I’ll always have that list to grab easily:)
Maybe something to do on a Tuesday or Wednesday - a re-ping to the week’s thread? (although people might get upset at a re-ping)
I don’t think having a theme every week when this thread starts would be good - it would strangle the wide variety of favorite recipes everyone is posting now.
But a Group Theme FReep-Chat back and forth on same-type recipes could be really neat.
(Thinking out loud and typing here....)
Don't even think that. Over on the weekly garden thread, Red Devil 232 pings whenever there is something on FR that gardeners would be interested in reading. It is much appreciated there, and would be here.
Thanks for the heads up...I’ll look for it.
We are already sort of doing this by sharing our ideas and cooking techniques in addition to our recipes with eachother each week. Perhaps we could all post ideas for recipe themes we would like more information on and then we could come up with a list and add them one by one to the first post each week along with the other information posted in the opening thread each week.
That sounds a lot like it! We used to ask for it. :) We all had our favorite dinners and she would make them for our birthdays, along with the desert or cake of our choice.
I was wondering, do you press your dough out to shape it or do you pull your dough out from underneath and stretch it, or do you actually toss yours?
It depends on the consistency of the final product...whatever works best...sometimes you are even required to roll it.
There are two things I would like to find tried and true recipes for that were included in the first post today.
I am always looking for new coffee cake recipes to try since my family loves them for Sunday breakfast with a cup of coffee.
I would also like a really good recipe for making empanada’s from scratch. There were many Cuban families in my neighborhood growing up in the 1960’s and 1970’s and I have eaten a lot of empanada’s through the years, but never learned how to make them myself, but I would love to learn how to make really good ones.
I do something similar. I take recipes I want to try and send them to myself in email. Print them out as need and like you, makes notes. Then I use Publisher 97 to print out the keepers and I store them in a photo album that holds 4x6 photos. The plastic keeps them clean while being used during baking. If anything happens to get on them, its easy to wipe them off.
Hopefully you can fix your bread machine. Three are some some good inexpensive models out there, if you need to replace.
I made a Creole Chicken Soup last night to go with our bread. It was yummy.
Those who want the very thin crusts are required to roll or toss. Tossing borders on the religious for this agnostic.
I don’t care for the thin crusts.
Seriously, though...I haven't spoken to my wife in over three months.
We're not fighting....I just don't like to interrupt.
My step son just told me he is craving a really good tuna casserole. He remembers one of his grandmother’s making it when he was a small boy and wants me to fix one. Since I grew up eating fish on Fridays, I have sort of steered away from things like tuna casserole creamed tuna on toast and other Friday dishes from my childhood in my adult life and now I find I don’t have a recipe for tuna casserole. Does any one have a really good one that their family loves?
We used to have it a lot and it was pretty easy. Just cook your noodles, drain. Drain tuna, fluff it up and add to the noodles. We always added a can of cream of chicken soup, and some peas, and a little milk til the desired consistency. Pop it in the oven to warm it through, though I suppose it could be done on top of the stove, too.
I don’t get to fix it much. My husband won’t touch tuna with a ten ft pole. My son either. I bought chicken salad from the deli one time and my husband accused me of giving him tuna. I had to show him the container to prove it wasn’t tuna. I don’t know if someone beat him with a can of tuna as a kid or what, but, I’ve never seen such a fear of tuna in my life!
I wouldn't be able to toss it, that's for sure! I tend to look for a easy or simple way or a way with less clean up.
I have a recipe for a no knead chiabatta bread that says you can use it for pizza crust, and for that one they pull and stretch from underneath.
Haven't tried it yet. Another one I haven't tried yet, make sure you're sitting, and don't yell blasphemy too loudly!
Crazy Crust Pizza
1 cup flour
1 tsp salt
1 tsp oregano
1/8 tsp pepper
2 eggs
2/3 cup milk
1 1/2 lbs. ground beef or
1 cup pepperoni
1/4 cup chopped onion
4 oz can drained mushrooms
1 cup pizza sauce
1 cup shredded cheese
Brown meat; season. Drain and set aside. Grease 15x10 inch pan and dust with corn meal. Make batter of flour, salt, oregano, pepper, eggs and milk. Pour in pan and tilt until pan is covered. Arrange meat, onion and mushrooms on batter. Bake at 425 for 25 to 30 minutes, until golden brown. Add cheese and drizzle with sauce. Bake 10 to 15 minutes.
This recipe came from one of those old community type cook books. I can't decide if it would work or be an epic fail. I like yeast doughs so I'm not sure of this recipe at all. Color me skeptical on this one. With all your years of pizza experience have ever seen such a pizza?
The quantities provided above for the two crust recipe do not provide thin crusts unless much is cut away. You can also allow the dough to rise on the parchment prior to saucing so as to create some air bubbles in the crust...which some, including myself, enjoy.
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