FR Weekly Cooking Thread *Recipes* Aug 27, 2011

FreeRepublic Cooks | August 27, 2011 | libertarian27

[libertarian27]

Welcome to the 38th 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 eight - 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.

[libertarian27]

There are two kinds of people in the world: those who love chocolate, and communists. ~Leslie Moak Murray~

*

*August 27 - National Pots du Creme Day

• August 28 - National Cherry Turnover Day

• August 29 - National Whisky Sour Day - More Herbs Less Salt day - National Lemon Juice Day

• August 30 - National Marshmallow Toasting Day

• August 31 - National Trail Mix Day - Eat outside day

*September 1 - National Cherry Popover Day

*September 2 - National Blueberry Popsicle Day

[hattend]

IBTP

[libertarian27]

~~FR Weekly Cooking Ping~~

Recap of recipes from the Aug 20th thread:

Dessert* 5 Toll House Pie
Meal* 7 Texas Girl Quiche
Breakfast* 8 Peaches Foster Waffles
Appetizer* 10 Pickled Hot Dogs:
Dessert* 11 Summer Squash Pie
Meal* 13 Baked Spaghetti
Breakfast* 16 Mexican Fiesta Pancakes
Breakfast* 16 Cornmeal Pancakes:
Breakfast* 17 Squash Fritters
Meal* 20 Chinese Hamburger Hash
Meal* 21 houeto’s Mexican Skillet Pie
Dessert* 27 Vanilla salted buttery break-ups
Meal* 28 chicken breast with red onions and thyme
Side* 34 squash casserole
Dessert* 35 COCONUT CREAM PIE
Meal* 41 Pasta with Portabella Mushrooms in Bechamel Sauce
Dessert* 42 Bacon Wrapped Pecans and Macadamia Nuts with Vanilla Brown Sugar
Side* 44 Perfect Home Grown Tomato:)

http://www.freerepublic.com/focus/chat/2766513/posts?page=46#46

[Sacajaweau]

I'm cooking steaks wrapped in bacon from Aldis 5 oz $1.89.

& Potatoes....instant mashed

Vegie 1. Fresh green beans sauteed...

Vegie 2. fresh tomatoes, onion, fresh basil, olive oil/lemon

Summer is lazy cooking...stew days lie ahead...

[illiac]

Was a little worried about you....with the hurricane and all....thought you may have gone to somewhere more safe....

[illiac]

We’ve been busy canning...12 quarts dill pickles, 18 quarts cherries, 12 quarts peaches, 12 quarts nectarines.....today 22 pounds of tomatoes....busy times....

[libertarian27]

No, all quiet on the northern front - for now - not a breath of air - very still before the storm ....had to take the puppy to the Vets for shots....staying away from the supermarket today for sure:>)(people are glazed-over crazed buying bottled water and batteries)

[illiac]

Yup....I’ve seen lots of pics on the TV and net showing the empty stores....stay safe....we need you!!!

[libertarian27]

IBTP

Yes you did :>)
Tanniker Smith IBTP a couple of weeks ago and had to do the dishes -
- you can clean the stove ~LOL~

[libertarian27]

I had to look up “Pots du Creme” - today is Pots du Creme day - who knew?

Never heard of it - or forgot I’ve heard of it....
It apparently predates crème brûlée - you don’t flame torch the top - what fun is that? lol

[GiovannaNicoletta]

bookmark

[Flamenco Lady]

Glad to know you’re okay. I was starting to worry about you even though I didn’t remember where you lived, because you often have the thread up earlier than this on Saturday morning.

Perhaps we should include some recipes that can be made without the need for electricity today.

In my current residence we can cook some things in or around the fireplace because we have some camp stuff (even though we don’t ever go camping) that we can use when the power goes out.

You can also cook things like rice, beans, pasta, and even oatmeal in a wide mouth thermos if you have some way of heating water.

[big bad easter bunny]

Here are my recipes with videos included; http://www.bing.com/videos/search?q=john+guinivere+&go=&form=QBVR&qs=n&sk=

[libertarian27]

I have a gas stove so if the power does go out for a bunch we can get by with the stovetop (oven won’t light though - closed up electric start thingie)

We aren’t near a gas line on the street so we have propane for the stove - wish we could get gas here...there’s nothing like cooking with gas!

Nope - very quiet here - sprinkled a little an hour ago - but no wind or anything - hopefully this thing peters out...

It was fun watching all the ‘newbie preppers’ buying cases of water yesterday - I was in a bunch of stores in 3 southern New England states(job)

Potato Chips, Bread and Bottled Water - the ‘No-Power’ food group -lol

[prisoner6]

Whoa! I didn't know you had those posted! Looks like I'm going to be busy in the kitchen for the next few....months, LOL! No cooking for me this weekend. Mrs p6 is making a rump roast Sunday and both of us are stuffed from all the recipes we've been trying!

[hattend]

Ship your stove to 12 Mosquito Coast Road, King Salmon, Alaska and guarantee return shipping and I’ll clean it like nobody has ever cleaned it before.

[I still care]

Could you put me on your recipe ping list?

[Sudetenland]

New to this thread, but it caught my eye. I have one I'd like to offer for your enjoyment. I call it "El Paso Pasta" or "Enchilada Pasta."

Ingredients:

2 onions, chopped--your choice as to what kind, I used yellow onions
1 - pound uncooked pasta--shells or rotini work best (lots of surface area for the goodies)
2 - large cans (40 oz.) of Old El Paso Enchilada sauce--I used one hot and one normal to give it that extra kick
2 - cups of shredded cheese--I used Sargento low-fat Mexican blend but any hard cheddar/Jack type will word
1 - can of black beans, drained--again if you want, substitute pinto beans

Instructions:

Very simple--cook the pasta al dente
Pour the cooked pasta into a casserole dish.
Mix in about 2/3 of the cheese, about 2/3 of the onion, all of the sauce, and all of the beans (make sure you get it thoroughly distributed)

Level the pasta and sprinkle the remaining cheese over the mix then top with the remaining onion.

Bake in a 350F over for about half an hour then cover with foil and bake for about 10-15 more minutes to soften any dried out pasta on top.

Enjoy.

If you want more of a kick, you could add chopped or sliced jalapenos. Feel free to kick it around however you choose. Everyone I know who has tried this loved it.

Will :)

[libertarian27]

Awesome videos!

Definitely trying out your Portobello mushrooms with Crab Stuffing!

Hubby and I always try out crab stuffed mushrooms at restaurants - one, that had closed years ago, was our favorite and we keep searching for stuffed mushies as great, in vain - yours looks like it will hit the greatness factor in our book!

Do you have a written recipe for those? I jotted down notes from your video.

[afraidfortherepublic]

I have a bmper crop of tomatoes that have all ripened at once (dispite my efforts to plant varieties that would ripe in a staggered sequence). So, this is what I am making this afternoon — 2 of them.

Here is a recipe recommended by my daughter in Richmond, VA:

Tomato Pie
(adapted from Richmond Times-Dispatch 8/13/08)

1 9-inch pie crust, thawed if frozen
3-4 large ripe tomatoes (or more, if needed)
salt, pepper and fresh basil to taste
2 cups grated cheese (Cheddar or any combination)
½ cup mayonnaise (light is OK)

Preheat oven to 450 degrees.

Bake pie crust for 5-7 minutes, then remove from oven. Reduce heat to 400 degrees.

Slice tomatoes, and if they are juicy, press them to drain in a colander or blot on paper towels (about an hour). Place the tomatoes in the pie shell in layers. Sprinkle with salt, pepper, and basil.

Mix mayonnaise and grated cheese in a medium bowl. Spread over tomatoes.

Bake pie for 30-35 minutes.

NOTE: You can use any cheese – choose your favorite!

I REALLY like white sharp cheddar for this pie, which is a little harder to find, but worth the effort. Try sprinkling ¼ to ½ cup parmesan or grated cheese in between the layers of tomatoes in the pie. Dried basil isn’t as fragrant as fresh, but is still OK, and I also use fresh minced oregano and rosemary. Experiment with adding minced garlic or garlic powder to the tomatoes or the crust. If you want a little more flavor, adding bacon bits or diced ham is also good in the pie. It is a very flexible recipe! Enjoy!

6-8 servings

I’m going to try this this afternoon with my bumper crop of tomatoes (harvsted about 100 yesterday afternoon).