Posted on 04/09/2011 7:19:10 AM PDT by libertarian27
Welcome to the 18th 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.
~Orson Welles~
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April 9 National Chinese Almond Cookie Day
April 10 Cinnamon Crescent Day
April 11 National Cheese Fondue Day
April 12 National Licorice Day Grilled Cheese Sandwich Day
April 13 National Peach Cobbler Day
April 14 National Pecan Day
April 15 Glazed Spiral Ham Day
Weekly Cooking Thread Ping List
(to be added/deleted - post on this thread or by PM)
Recap of last weeks Recipes:
Appetizer* 9 Chicken liver pate
Dessert* 40 Easy Chocolate Mousse
Meal* 3 Absolute best liver & onions
Meal* 13 Homemade Pizza-scattered posts
Meal* 14 Upside Down Pizza
Meal* 39 tonkatsu sauce
Meal* 43 Cheap Chop Suey
Meal* 59 Crazy Crust Pizza
Meal* 71 tuna casserole recipes-variations
Meal* 88 Kate’s Tuna Casserole
http://www.freerepublic.com/focus/chat/2698653/posts?page=91#91
We were given a roast by a friend of ours, the cut is called a "Pikes Peak"..........any ideas on how to cook that?
Thanks in advance!
“Pike’s Peak roast” is another name for a “heel of round roast”
There are some recipes here:
Heel of Round
and one below.
Phaed
Roast Beef with Gravy
1 3 to 5 pound Beef Roast (Pikes Peak, Rump, English, etcetera)
Gravy:
1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies)
2 (10 3/4-ounce) cans mushroom soup (store brand okay)
1 (10 3/4-ounce) can Campbell’s brand golden mushroom soup
1 (1.5-ounce) package dry onion soup mix (store brand okay)
1 teaspoon garlic powder
1 cup chopped green onions
1 teaspoon black pepper
In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy
ingredients and dilute with water to the consistency that you like
your gravy. Place roast in gravy and spoon some gravy over it. Place
in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and
place back in oven for 1 hour.
Remove roast and slice in 1/4-inch slices across the grain. Place
back in the gravy, cover and bake for 45 minutes to 1 hour. The
roast beef will be tender enough to cut with a fork.
Note: Delicious served with mashed potatoes and garlic bread (bread
with garlic flavored oleo or butter and browned in a broiler.) Also,
we used to use a large baked potato insteadof mashed potatoes.
A 5 pound roast will serve 12 to 14 people.
A delicious weekend breakfast!!
Oatmeal Pancakes
Yield: 10-12 3” pancakes
Please note that the oats begin soaking the night before.
1 cup old-fashioned rolled oats
1 cup buttermilk, shaken
scant ½ cup flour (white, whole wheat, or spelt)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons (½ cube) butter, melted, and cooled slightly
1 egg, lightly beaten
2 tablespoons maple syrup
Additional butter and vegetable oil, for the pan
Maple syrup, for serving
The night before:
Combine oats and buttermilk in a small bowl, and refrigerate overnight.
The next morning:
Remove oat-buttermilk slurry from refrigerator. Set aside, to warm slightly.
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
Add egg, melted butter, and maple syrup to oat slurry. Pour oat-egg mixture into flour mixture, and stir to combine. The batter should be substantial, the consistency of thick yogurt.
Place a large non-stick skillet or griddle over a gentle medium heat, and melt a knob of butter with a splash of neutral oil (butter for flavor, oil to prevent burning). Pour batter by the shy quarter cup, allowing room for spreading and flipping. Cook for 3-4 minutes, until bubbles appear around edges and bottom is golden. If bottom is browning too quickly, nudge down the heat. Cook another two minutes or so, until reverse side colors nicely, and pancakes are cooked through.
Re-grease pan with butter and oil mixture between batches, and repeat until all batter is gone.
Serve immediately, with butter and maple syrup.
I am making a cake for a fundraiser.
I use the Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Frosting on the back of the Hershey’s Cocoa container. Excellent basic chocolate cake. If you like to improvise - this is a good one to start with.
Tonight’s version: I substituted almond extract for the vanilla and will decorate the cake with almonds.
I have made both a strawberry and a raspberry filling in the past to add to the cake.
My favorite variation is to make a batch of candied orange peel on the side. I save the syrup and mix a couple of tablespoons of Grand Marnier or Cointreau in the syrup then paint the cake before frosting. Then I decorate with the orange peel.
Of course it is also great plain!
WAY off topic.
Does anyone know the HTML code for putting a space between links? (I’ve looked around the HTML sandbox to no avail)
I’m trying to list the weeks of cooking threads on my profile page horizontally for each month and they look strange without a space in between each week.
Help.
I’ve never heard of a “Pikes Peak” cut
Interesting conversation thread and yummy sounding recipe here:
http://forums.cooking.com/showthread.php?t=7198
CORNED BEEF HASH IN BELL PEPPERS / RONALD REAGAN’S FAVE
Brown 3 med potatoes, lge onion, both cubed, in ol/oil. Add 3 chp tomatoes, can shredded corned beef, s/p, bit warm water (limits burning). Simmer 20 min.
Parboil tender/limp in salted water, trimmed green bell peppers; drain. Fill w/ corned beef mixture. Bake 350 deg 20 min. Can do ahead to here. Five min before serving, add tbl heavy cream, then drop raw egg on top, pepper. Bake to set egg.
THIS IS VERY GOOD-—MY OWN FASTER VERSION: Saute pureed onion, chp green pepper, ol/oil, then added and browned cubed boiled potato. Added shredded deli corned beef, cooked a bit. Topped w/ fried egg.
A B -- normal spacing
A B -- one extra space
A B -- two extra spaces
A B -- three extra spaces
To see the actual source code for the examples here, click >View> then >Source> (Internet Explorer) or >View> then >Page Source> (Firefox).
LIME ICED TEA / French housekeeper made for Jackie Kennedy
How did Jackie Kennedy keep that fantastic figure? For breakfast she usually ate an English muffin w/ a drizzle of honey. And in the summer, she drank this tea. She did not add sweetener. Now we can all try it. Make tea strong since you will be adding ice
METHOD Place in large container, good handful fresh mint, 6 tea bags. Pour in 6 cups boiling water. Steep 10 min. Add 1/3 cup lime juice, 2/3 cup oj. Cover; chill. Pour over ice cubes in tall glass.
Thank You!
Checking source on the page was wild - look at all that HTML going on in the background! Like a big huge forest of HTML trees.....
Thank You again!
Please add me to your list!!! Thanks
I was fixing a ham steak one night last week but wanted to do something different than my usual standbys and found a great one that is very forgiving and adaptable.
1 ham steak
3/4 cup ketchup
1/4 cup cider vinegar
2 teasp Worcestershire sauce
1/2 teasp hot sauce (or to taste)
2 Tablesp mustard
1/4 cup brown sugar.
Mix together and marinate ham for at least 30 minutes and up to overnight.
Here’s where it gets so adaptable -— you can pan fry it, grill it, broil it or bake it like I did right in the marinade.
Looking at the way you have it already, you just need to put a space between each < /a> and < a href=””>
Your HTML is correct, just put a space between each separate code.
Thanks for this....we picked up two eye of rounds from Costco. Was going to put one on the BBQ with a rotisserie this weekend, but the weather will not permit it. I’ll put your recipe on this morning and have it while watching the Masters. It sure sounds good!!!
(a href="http://www.somewhere1.com")Link 1(/a)#nbsp;#nbsp;(a href="http://www.somewhereelse.com")Link 2(/a)
Substitute '>' for ')', '<' for '(', and '&' for '#' in the above, and you should see:
Link 1 Link 2
...except that, unlike here, the links will be hot. Clearly, you'll want to swap in your own desired URLs to the sentence above, also.
;^)
Looks like a beef day....
Asian Style Flank Steak
1 flank steak
1/2 cup soy sauce
1/4 rice wine
1/4 cup honey
1 tsb minced garlic
1 tsb minced ginger
1 tsb sesame oil
1/2 tsb chili oil (optional)
Mx ingredients together and put the flank steak in a large zip lock bag. Put flank steak in ziplock and seal. Lay flat in the fridge for 2 hours to marinate, turning once every half hour.
Cook on BBQ to your desired degree degree of done-ness.
Can’t keep out family and friends away from it. We usually serve with a boxed rice-a-roni chicken rice and a fresh green veggie.
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