Skip to comments.FR Weekly Cooking Thread *Recipes* Aug. 13, 2011
Posted on 08/13/2011 5:52:01 AM PDT by libertarian27
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August 13 - National Filet Mignon Day
August 14 - National Creamsicle Day
August 15 - National Lemon Meringue Pie Day
August 16 - National Rum Day
August 17 - National Vanilla Custard Day- Cup Cake Day
August 18 - National Ice Cream Pie Day
August 19 - National Soft Ice Cream Day
In before the ping!
~~FR Weekly Cooking Thread Ping List~~
(to be added/deleted - please post here or PM me)
Recap of last week’s recipes (Aug 6th thread)
Appetizer* 7 pimento cheese
Appetizer* 10 Pimento Cheese
Bread* 26 Casatiello bread
Dessert* 38 Pina Colada Frozen Yogurt
Meal* 14 Spicy Asian Beef or Chicken Salad
Meal* 17 Joes Special (eggs, spinach, beef)
Meal* 20 Spinach Souffle
Meal* 28 Greek style Chicken Gyros
Meal* 39 Dianas Enchiladas
Meal* 5 RACK OF SPAM
Side* 11 Jalapeno Squash
Side* 12 Spinach & Bacon prisoner6 potpourri
Speaking of Cooking, I’m sitting on the back porch right now having breakfast. Why use a stovetop when there’s a grill outside! (Especially when the sun is on the other side of the house.)
Yes you did!(IBTP)
You get to clean the dishes:>)
That’s a great idea - I would never think to grill breakfast outside- but- that’s what people do when they go camping :)
*bring on the texas toast*
Does anybody have a good recipe for salmon cakes?
I like this for breakfast:
Mix 2 TBSP peanut butter with 1 TBSP milk and stir till its thinned down. Add a half cup of thawed Kool-Whip and mix together.
Use it as a dip for apples or pears. Delicious and the peanut butter gives you the protein you need.
Go fat free on the milk and use the lite Kool-Whip if you are calorie conscious.
A simpler and quicker recipe that my mom taught me:
1 can of salmon
2 tbs of flour
1/2 medium onion (chopped)
Mix ingredients and make patties
Fry in pan using 1/4 - 1/2 cup of oil on medium heat turning until golden brown on both sides
With the days of high food prices upon us, we shouldn’t throw out food. You’ve got a couple spoons of meat or veggies leftover? Give it to the dog or use those little leftovers for soups, casseroles and quiches (aka meat pies for the men out there).
Quick Basic Quiche
1 to 1 1/2 C milk, half and half, or cream (with water to dilute it)
8 oz. cheese, shredded
Spray pie plate or small baking pan with cooking spray. Save out half the cheese and stir together the above in a pie plate. Stir in your leftovers. Sprinkle remaining cheese on top. Bake at 350 for about 30 minutes until the dairy is set and the top is golden.
Note - The higher the fat content of the milk/cream, the less time it takes to cook through so adjust cooking times. Or add another egg to help firmness of low fat milk.
Combinations could be:
Ground beef/mushroom/combo of leftover cheese
Mixed veggies/american or velveeta
Combinations don’t really matter. Throw in that last bit of salad, those four chicken nuggets (chopped) and two spoons of corn from last night’s supper, add salsa and cheddar and you’ve got tonight’s mexican dinner.
This makes a great desert for guests...
MOLTEN CHOCOLATE CAKE (6 servings)
These cakes are slightly underbaked so that the chocolate center oozes when cut into.
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
To continue my “they’re cheating us on tuna these days” rant, coffee has gone waaaay up, too. I bought coffee this week and noticed the containers of Folgers looked odd at the grocery store. The big containers were on the bottom shelf and they were all the same but something was different. It wasn’t until I got home and sat the new coffee package next to the old package on the counter. Guess what? Yep, you guessed it. The new one is smaller and costs a dollar more.
Old Folger’s big container (the “big” one at my store, ymmv) of coffee: 38.4 oz - makes 305 6 oz cups - $7.99
New Folger’s big container: 27.8 oz - makes 240 6 oz cups - $8.99.
That’s a 37% increase in price. Did your paycheck go up 37% this summer? Mine didn’t. And I’m still not seeing any decrease in beef prices despite the ranchers selling their herds off for rock bottom prices due to the drought. Someone is getting rich and it’s not the consumer.
We’ve been grilling all kinds of veggies now that the garden is coming in. I dug some early potatoes last week and used them a couple of ways...
New potatoes, cut to even sized pieces
Onion, large wedges
New Carrots, whole if small enough, sliced as needed
Red Bell Pepper, large strips
Baby Yellow/Green Zuccini, cut into even pieces
Drizzle the prepped veggies with Olive Oil, then drizzle with Balsamic Vinegar. Kosher Salt and fresh-cracked sharp black pepper to taste.
Let them marinate for an hour or so, covered on the counter, right before dinner. I use a stainless steel grilling basket on the grill, and start the veggies in it well before I start the meat. Cook the veggies, turning regularly and let them get nice and brown. Serve hot....
1 (15 ounce) can pink salmon, undrained
1 sleeve of saltine crackers, crushed
grated onion or finely chopped green onion, to taste
1 small clove garlic, finely minced
1 tablespoon finely chopped jalapeno pepper, if desired
1/2 - 3/4 cup cooking oil (I use canola oil)
Over medium heat, heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands, mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes, turning often.
Here’s a quick one for salmon or tuna or chicken take-a-longs. It’s not great but good for a grab and go breakfast, lunch, or snack.
Chicken or the Sea Muffins
12 oz canned salmon or tuna, drained or 1 C chicken, cooked and chopped
1 stalk celery, diced
1/4 C onion, diced
4-6 oz cheddar cheese, shedded
salt and pepper, dill, or seasonings to taste
Stir together and pour into 6 sprayed muffin tins. Bake at 350 for 30 minutes. Note - don’t let them cook too long or they’ll dry out.
Serve with tarter sauce, hot sauce, or a saved fast food packet of ketchup or plain if you’re on the go.
Update - a cashier from Walmart says the new smaller coffee package is $12 at Walmart. YIKES!
Bump for the quiche and other great ideas!
The large Folgers Coffee is 33.9 oz. in our area this week and as of yesterday it was $10.99 for the container. It was $9.85 for the 38.4 oz. container on June 29, 2011. I guess we still have the 27.8 oz. container to look forward to in the near future.
Those prices for Folgers were at a Winco discount food store too. I don’t even want to think about the price at a regular grocery store like Safeway!
Hmm, you’re seeing the same thing on coffee. Wish we’d known last month to stock up before the increase. FYI, my #12 post was bought from HEB, a Central Texas regular grocery store. The Walmart cashier was reporting prices from a north Texas Walmart.
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