Posted on 08/06/2011 7:50:30 AM PDT by libertarian27
Welcome to the 35th 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 four - 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.
*
• August 6 - National Root Beer Float Day
• August 7 - National Raspberries & Cream Day
• August 8 - National Frozen Custard Day
• August 9 - National Rice Pudding Day
• August 10 - National S'Mores Day
• August 11 - National Raspberry Bombe Day
• August 12 - National Toasted Almond Bar Day
~Weekly Cooking Thread Ping List Ping-a-roo~
(to be added/deleted-please post here or PM me)
Last week’s recap (July 30th thread)
Appetizer* 17 Figs and Cheese
Appetizer* 67 Pizza Egg Rolls (or any flavor egg rolls)
Appetizer* 60 Sunny Sail Boat Eggs
Dessert* 4 Junior’s cheesecake recipe
Dessert* 54 chocolate saurkraut cake
Dessert* 125 Apple fritters
Dessert* 133 Cheesecake with Sponge Cake
Dessert* 57 CORNED BEEF HASH IN BELL PEPPERS
Dessert* 105 DULCE DE LECHE CARAMEL CHEESECAKE
Dessert* 97 WATERMELON ICE CREAM BOMBE
Dessert* 62 Zucchini Oatmeal Cookie
Meal* 33 Ard’s Ginger Stir-Fry Chicken
Meal* 127 Nancy Reagan’s Baja California Chicken
Meal* 19 One-Pot Stuffed Pepper Dinner
Meal* 82 President Reagan’s Favorite Macaroni and Cheese
Meal* 128 Sausage stuffed Flying Saucer Squash
Meal* 26 Southern-style Chicken Salad
Meal* 11 Stuffed Bell Pepper Soup
Meal* 8 Stuffed Bell Peppers
Meal* 53 Stuffed Bell Peppers
Meal* 14 Stuffed Bell Peppers:
Meal* 10 Stuffed Green Peppers
Side* 17 Rosemary Corn On The Cob
Soup* 82 Nancy Reagan’s Onion Wine Soup
http://www.freerepublic.com/focus/chat/2756241/posts?page=134#134
Fresh Pimentos from my garden and Figs from my tree. Egg is just there to show size
Pimentos after skin and seeds removed
2 cans of Spam
10-12 cheese wedges
Cut the Spam in slices but don't go all the way through. You want it to open like a fan. Insert the cheese and bake at 400 till cheese is melted and the Spam is brown. Garnish with something
From "Sinkin Spells, Hot Flashes, Fits and Cravins"
Great weekend all!
No recipe for me this week. I am working on my baked chicken spices and hopefully will have a good spice rub to share in the next couple of weeks. At a buck a pound for chicken breasts, I have quite a bit of room for experimentation and plenty of family to eat the mistakes.
One thing I did notice here this week was the use of green bell pepper. Something I have tried and with great success is switching up the green bell pepper with a pablano pepper. Adds a bit of kick to a pepper dish.
Happy cooking!
I make pimento cheese but cannot say that I have a recipe. I use Velvetta (put it in the freezer for a while) and extra sharp cheddar. Whatever cheese you have on hand or think would be good.
Grate both with a box grater. Add some cider vinegar, black pepper, sugar and pimentos chopped up. A few drops of habanero or some other hot sauce. All is to taste and go light as you add each until you like the taste of what you have.
Mayonnaise is optional. I do it with and without. Also, try other spices - garlic, onion, add some green pepper. Whatever strikes your fancy.
Not hard and so much better than what you can buy because they load it with salt.
Thanks.
ABOUT SERRANO, JALAPENO & OTHER PEPPERS WITH PICTURES http://phoenix.about.com/od/foodanddrink/ss/chilepepper.htm http://phoenix.about.com/od/foodanddrink/ss/chilepepper_2.htm http://phoenix.about.com/od/foodanddrink/ss/chilepepper_6.htm
This is one that my mom used to make for her bridge club:
Pimento Cheese
1 (4-oz ounce) jar chopped pimiento, drained
1 cup homemade mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Spice Islands hot dry mustard *
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 to 2 cloves garlic, crushed
8 ounces colby cheese, grated
8 ounces cheddar cheese, grated
Mix well with a rotary beater, adding cheese last. Continue beating until smooth. Store in tightly sealed crocks in refrigerator. Makes 4 cups.
Jalapeno Squash
4 c sliced yellow crook or zucchini
1 med onion, sliced thin
1 can cream of mushroom soup
salt and pepper, to taste
8 oz pepper jack cheese, sliced (use more if desired)
2/3 cup dry bread crumbs
Heat oven to 350. Mix squash, onion, soup, salt, and pepper. Place in sprayed 13x9 baking dish. Top with cheese, then crumbs. Bake 30 to 40 minutes, or until desired doneness. Let sit 10 minutes before serving.
I can't cook (obviously) but I enjoy trying. Sometimes it works out, mostly not.
For some time I have been hungering for spinach, bacon, and cheese but I don't want a quiche.
So while Mrs p6 and youngest son will be gone all day taking part in the new Batman movie, it seemed a good time to experiment. This is just for me.
Using what I have I came up with this.
1 pack frozen spinach, thawed and drained.
1 lb cheap bacon - maybe 5 or 6 pieces cut into small strips.
1 - maybe 2 onions.
1 8 oz can mushrooms, pieces and stems. I wanted to use 4 oz of buttons but forgot to buy any.
1 10 oz can of Ro-Tel diced tomatoes and jalapenos.
To Be Determined - chopped, dried oregano leaves
TBD - EVO, garlic salt, course ground pepper, nutmeg and regular salt (I have been using course Celtic Sea Salt but my last rub was a bit...salty.)
SO far I have thawed and drained the spinach.
I'll start the spinach on top of the stove in some water but not cook it very long.
Meanwhile the (chopped) onion will be started in a mix of butter and olive oil with a sprinkle of garlic salt.
The bacon will also be started in another pan and about half cooked.
After the onion is clear add the spinach, mushrooms, and Ro-Tel.
Saute' for a bit.
Add bacon.
Season with oregano, pepper, nutmeg and salt to taste.
Now I intend to grate some cheddar over the top although originally I wanted a white cheese. I have some Muenster...but I like cheddar better so cheddar it is.
There is also the possibility of adding to or replacing the cheese with milk and flour as a sauce as mentioned in a spinach recipe on the net.
So before I make a huge mistake...any advice other than to just give up and grill some brats or a steak? I can do those no problemo!
Someone should probably stop me...sigh/
It’s been 109 here lately and Cooking is not something I enjoy during that sort of heat.
Salads are a nice alternative, and here is one I have been living on:
Spicy Asian Beef or Chicken Salad
Torn leaf lettuce
sliced red onion
sliced radish
diced serrano pepper
Chopped tomato
Top with sliced roast beef cut into strips (I use the sandwich meat stuff at the grocery)
Or Roasted chicken (from the grocery deli) stripped off the bone and shredded.
Garnish with cilantro
And dressed with a dressing made of 3/4 Italian dressing Mixed with 1/4 Sriracha sauce.
Easy and Delicious!
Here is a good recipe from the 13 Coins Restaurant in Seattle. They usually make it with ground beef, but will substitute bacon.
Joe’s Special
2 tablespoons olive or vegetable oil
1 pound lean ground beef
2 medium onions, finely chopped
2 garlic cloves, finely minced
1/2 pound mushrooms, sliced
1 teaspoon course salt
1/4 teaspoon ground nutmeg (or pinch freshly ground - I sometimes add up to 1/2 teaspoon ground cinnamon too)
1/4 teaspoon dry oregano
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed, and leaves chopped (about 4 cups)
4 to 6 large eggs, lightly beaten
Splash of hot sauce (optional, but recommended)
Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.
.
Normally I would use the grill a lot during the summer but when its 109 when you get home from work, there is NO WAY I am going out there.
Here is my version of Spinach Souffle. Don’t wory if you can’t cook on this one, as it is very easy and hard to goof up.
Spinach Soufflé
2 eggs, beaten
1 can cream of mushroom soup…
or one cup of heavy cream and one 8 oz. pkg. of softened cream cheese and about 4 oz. of sliced mushrooms
one small onion finely minced or one large shallot finely minced
1 clove of garlic or 1/8 tsp garlic powder
¼ teaspoon salt
1 10 oz. package frozen spinach (thawed, drained and patted dry and I like to chop it up just a bit)
3-4 slices of bacon diced and sautéed to your preferred doneness
dash of nutmeg
Pinch of sugar
I sometimes put a little freshly grated parmesan or pecarino cheese in with the sauce and on top of the soufflé. I leave out the salt if I use these cheeses since they add enough salt to the dish.
Preheat oven to 350, Combine the first 5 ingredients in a mixing bowl until well blended. Add spinach, bacon, nutmeg and sugar and fold it in to the sauce mixture. Pour into an ungreased soufflé dish or casserole dish and bake for 50-60 minutes.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.