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September 11 - National Hot Cross Bun Day
September 12 - National Chocolate Milkshake Day
September 13 - National Peanut Day
September 14 - National Cream-Filled Donut Day
September 15 - National Creme de Menthe Day
September 16 - National Cinnamon Raisin Bread Day
Weekly Cooking Thread Ping List
(to be added/deleted - post here or PM me)
Last weeks recap of recipes (Sept 3rd Thread)
Appetizer* 52 Baked Fontina Cheese
Dessert* 9 STARBUCKS VANILLA CREME
Dessert* 33 mud pie
Dessert* 34 Mom’s Peanut Butter Shake
Dessert* 55 Watermelon Bombe
Dessert* 56 Rachel Ray’s Tiramisu Ice Cream Cake
Meal* 7 Grilled Salmon / Thai Salsa
Meal* 8 Slow Cooker Kalua Pig
Meal* 17 Creamy Bacon & Zucchini Carbonara
Meal* 19 Riverbend Labor Day Prime Rib
Meal* 22 Sausage and Kraut
Meal* 24 sauerkraut & Kielbasa
Meal* 32 Babootie, a South African dish,
Meal* 53 Pork Roast Braised with Milk and Fresh Herbs
Side* 15 Asparagus Cheese Strata
Side* 39 Easy Easy Squash with Creamed Greens
http://www.freerepublic.com/focus/chat/2773046/posts?page=58#58
(Off to a wedding tomorrow - extreme early ping)
Just tried something new tonight -
made my regular chocolate cookie recipe, but used mint extract in place of vanilla, to make a mint chocolate chip cookie.
They smell good; I liked the dough; waiting for them to cool.
8 cups chopped fresh tomatoes
1 large onion, chopped
About 2 cloves garlic, chopped
8 whole cloves
4 cups chicken broth
Salt and Pepper to taste (leave out here if making roux)
Basil to taste
Thyme to taste
If desired for roux:
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
Black pepper to taste
4 teaspoons white sugar, or to taste
Directions
1.In a large pot, over medium heat, saute' onion and two-three cloves of garlic in small amount of olive oil until tender. Add chopped tomatoes, bring to boil. Add chicken broth and bring to a boil, gently boil for about 20 minutes to blend all of the flavors. (I didn't do this, thought it was waste of good fiber)Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
WHAT I DID: I used the whole tomatoes--mixture of Roma and Big Boy, minus the cores,included the skins, and chopped into pieces. Did not run through food mill, but instead cooled soup slightly and put through a blender until smooth. I didn't need the roux, it was thick enough for our tastes. Didn't need the sugar either.
2. ROUX:In the now empty soup pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Love your weekly threads, can you add me to your ping list.
Shrimp Chowder
¼ Cup chopped green onions (Scallions)
1 clove garlic minced
1/8th teaspoon cayenne pepper
I tablespoon of butter
2 cans of Campbell cream of potato soup
1 8oz package of cream cheese softened
1 and ½ soup cans of milk
2 cups of cleaned raw shrimp
1 can whole kernel corn undrained
In a saucepan sauté onions, garlic, pepper in butter until tender
Blend in soup, cream cheese and milk
Add shrimp and corn
Bring to a boil
Reduce heat
Add 1/8teaspoon cayenne pepper
Cover and simmer for 10 minutes
Stir occasionally
Makes about 7 cups
mark
Try the field pea cornbread cakes with y’all come sauce at www.butfirst.wordpress.com...spectacular!!!
National Cinnamon Raisin Bread Day. YUM!
goulash (quick and easy version)
1Lb box macaroni
1lb lean ground beef
1 large onion
1 14 oz can diced tomatoes
1 can kid tolerable veggies (green beans or corn for mine)
grated cheese
Boil macaroni til tender I throw the can of veggies in to warm
Brown ground beef and chopped onion pour off excess fat
drain macaroni and return to pot add ground beef/onion mix and can of diced tomatoes stir well add choice of seasonings and serve with a little grated cheese on top
The kids like this one (two teenagers in my house) will actually eat leftovers of it when in fridge recipe is double-able after that you will need a very big pot
Easy Bar-B-Q Apricot Glaze
Half a jar of low sugar apricot preserves
Two tablespoons of favorite Bar-B-Q sauce
Tablespoon or so of lemon Juice
Cayenne pepper to taste
Sugar to taste
I just eyeball the portions, mostly preserves
Slow cook on a stove until bubbling
Brush on favorite grilled meat
Yummy!
Quick & Easy Fruit Crispy Cobbler
2 cans fruit, drained and cut into bite-sized chunks, if necessary (I used 1 can of peaches and 1 can of apricots)
1 box Jiffy white or yellow cake mix, or ½ box regular cake mix
1 stick butter, cold
½ cup oats, uncooked
Topping:
2/3 cup shredded/flaked coconut
1-1/2 tsp. cinnamon
1 cup chopped pecans
¼ cup packed brown sugar
Preheat oven to 375 degrees.
Mix topping ingredients in small bowl until well blended and set aside.
Spray 11 x 7 pan with nonstick spray. Spread drained fruit in pan. Sprinkle cake mix evenly over fruit. Sprinkle oats over cake mix. Cut butter into thin slices and lay over oats. Sprinkle topping mix evenly over all, spreading to edges of pan.
Bake uncovered in preheated 375-degree oven for about 20-25 minutes or till top is lightly browned, filling is bubbly and pecans are toasted. Serve warm or cold with whipped cream or a scoop of vanilla ice cream. Makes about 6-8 servings.