Posted on 05/07/2011 6:00:14 AM PDT by libertarian27
Welcome to the 22nd installment of the FR Weekly Cooking (Recipes) 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 all of them:)! 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.
***Happy Mother's Day***
Advice here, please?
A few years ago, my darling husband made a “mothering cake” for me on Mother’s day. It is very rich to the taste, and has no flour in it. Here is a link that gives very helpful directions.
http://www.astray.com/recipes/?show=Mother%27s%20cake
However, if I were going to be with my mom this Mother’s Day, I would make this cake. I’ve never tried it, but it looks so elegant and has a spring fresh feeling to it. Link:
http://www.cookingchanneltv.com/recipes/mothers-day-cake-recipe/index.html
For kids who want to make a cake for mommy “all by myself” this recipe is perfect, yummy, and can be adapted to suit the child’s tastes. This was made for me for one of my birthdays and I loved it! Link:
http://kidscooking.about.com/b/2011/05/07/ice-cream-sandwich-cake-recipe-2.htm
It would be a great idea to pre-cook the bacon a little first because the shrimp do cook faster - our kids do not like their bacon cooked too much, so in that case cooking the shrimp and bacon at the same time works for them. My wife and I like our bacon more done than they do, so in that case I usually pre-cook it. Thanks...hope you like...
My wife has a blog where she posts all her old and new recipes for the kids to enjoy. She posts her new ones so that they can see what we are eating! They live 450 miles away, so they don't come over for supper very much.
That sounds great. All bacon wrapped shrimp are good, but smothered in melted cheese! And my wife has a great recipe for spanish rice, too.
If you could post the rice recipe....I’m always looking for something better....thanks...
My grandson’s favorite....
Chicken Alfredo Lasagna
Ingredients
2 cup(s) boneless, skinless chicken breast, cooked and shredded
1 can(s) (14-ounce) artichoke hearts, chopped
1/2 cup(s) chopped sun-dried tomatoes
1 package(s) (8-ounce) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup(s) KRAFT Grated Parmesan Cheese
2 package(s) (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup(s) milk
1/2 teaspoon(s) garlic powder
1/4 cup(s) basil, chopped
12 lasagna noodles, cooked
Directions
1.Heat oven to 350 degrees F.
2.Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
3.Spread half of the remaining cream cheese sauce onto bottom of a 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
4.Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
Those recipes all sound delicious. I love shrimp and have a lot of them in my freezer at the moment, so I might just have to try both of those recipes out very soon.
I have also been trying to come up with my own version of a chicken lasagne without tomatoes, since tomatoes give my stepson bad heartburn. The recipe that was just posted is far easier than what I have tried so far, and I think could easily be made without the sun dried tomatoes, and perhaps just add another vegetable instead of the tomatoes.
Mom used to make a pretty passable chili with a pound of ground beef (browned, grease drained), a can of kidney beans (drained), a chopped onion, a can of tomato soup, chopped garlic and some chili powder. She used a lot of canned soup in her cooking — that was pretty big in the ‘50s — so I got hold of a Campbell’s cookbook. There are lots of good recipes in there, very easy and economical.
First, suggest substituting V-8 for the tomato soup. Just reduce it a bit before introducing the other ingredients.
Next, suggest using either Brooks Chili Hot Beans WITH the sauce in place of canned kidneys.
Also, STRONGLY suggest using ground cumin (and lots of it) instead of commercial chili powder, most of which is made from rinds instead of seeds. Then, you can add ground red pepper to your taste. Much more flavourful, I promise.
No peppers? Well, OK, but a chopped green bell definitely adds to the chili. Serranos and jalapenos, too, if you fancy their flavour and heat.
Finally, no garlic??? Where I learned to cook, that by itself will make you the guest of honour at a necktie party.
BTW, 1.5 lbs ground beef/chuck and 1 15.5 oz can of Brooks beans per 1 46 oz. can of V-8 seems to be the proper ratio.
Good eating, and FReegards!
Spinach Chips (or kale or basil or bok choy or whatever greens):
Cover cookie sheet with parchment paper - a must or it'll stick. Lay out fresh spinach leaves in a single layer (it's fine for some to overlap). Spray lightly with cooking spray or spritz with flavored oil. Sprinkle on dry seasonings you like such as cajun, italian herbs, lemon pepper, garlic salt, etc. Bake at 225 degrees for 25 minutes or until leaves are crisp. They will be very delicate. Serve as a side accompaniment or snack.
Here’s a quick lunch I’m eating now.
Tuna stuffed celery:
4 oz cream cheese block, softened
4 oz mayo
1 tablespoon sweet relish
1 small can tuna
celery stalks
Stir together and serve on celery.
When my granny died, I hit the kitchen first and got her old red Betty Crocker cookbook and various bits of paper with her recipes. It heartwarming to be looking for a recipe and see her handwriting and smudged pages.
#2 - btdt.
There were a couple of really simple dishes that my mom would make a few times a year, and it was always a real treat. One was the potato pancakes. Oh man I miss those. The other was a real simple egg noodle and diced ham mix with olive oil and parmesan. So simple, but it always seemed really exotic whenever it was made. :)
I can’t call this a true recipe, more like a technique.
My grandmother used to make cinnamon rolls with pie crust. She’d take the leftover pie crust scraps, roll them out, dust them with cinnamon and sugar. Then she’d roll them, cut them and bake them at 350 for about 10-15 minutes and we’d have mini cinnamon rolls.
What your grandmother did with pie crust reminded me of something my grandmother taught me when I was a girl. She made pie crust and separated it into small balls. Rolled them out to about 5” rounds. Put a teaspoon of sugar, a pad of butter, and a cap full of vanilla on one side of the round. Fold over and crimp edges. Bake. I suppose you could get a similar effect using layered biscuits, separating the layers and stretching out the dough. Or crescent rolls, maybe. Haven’t tried either of those, just guessing. I can’t describe the taste of this pie she made except to say—comfort food yummy. I’ve never had them any where else. Special memory. I’m glad you shared your grandmother’s miniature cinnamon roll idea! Thanks!
My mom used to do the same thing! She made little rolled-up discs about half dollar size from the scraps and we didn’t know what to call them, so we always called them “cakey-pies”. Almost instant gratification, since they’re ready before the pie is!
1c. uncooked rice
3T oil
½ c. diced onions
½ c. green or red bell pepper diced
1 clove minced garlic
½ can diced tomatos or 1 whole fresh tomato diced
1 can chicken broth
Salt, pepper, chili powder
Brown 1 cup raw rice in 3 T oil until golden brown Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced Sauté until onions are clear-stirring to keep rice from burning add 1 can chicken broth, salt and pepper and a dab of chili powder cover and simmer until rice is done and liquid absorbed—about 20 min.
Thanks so much......I’m making this tonight!
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