Posted on 09/17/2011 7:19:06 AM PDT by libertarian27
Welcome to the 41st 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 three- 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.
September 17 - National Apple Dumpling Day
September 19 - National Butterscotch Pudding Day
September 20 - National Rum Punch Day
September 21 - National Pecan Cookie Day
September 22 - National White Chocolate Day
September 23 - National Chocolate Day (Alert the Chocolate Ping List!!!)
****Weekly Cooking Thread ping list****
(to be added/deleted please post here or PM me)
Sept 10th thread recipe recap:
Type - Comment # - Description
Dessert* 25 Lemon-Buttermilk Sorbet
Dessert* 27 Raspberry Sorbet
Dessert* 29 Quick & Easy Fruit Crispy Cobbler
Meal* 5 Chicken Casserole
Meal* 14 Chili Coke Roast
Meal* 15 goulash
Meal* 16 Easy Bar-B-Q Apricot Glaze
Meal* 21 Peanut Ssamjang - Satay Sauce
Meal* 24 INA’S AWARD WINNING FRIED CHICKEN
Side* 12 field pea cornbread cakes
Soup* 7 tomato soup
Soup* 9 Shrimp Chowder
Sept 10th Link to Recipe recap
http://www.freerepublic.com/focus/chat/2776285/posts?page=33#33
Last year I had picked up some cranberry orange quickbread mix at a discount store and didn’t realize that a couple of the boxes had really short expiration dates on them. I ended up with a couple of boxes that didn’t get made up before they expired and I worried that they might not rise correctly if I made them up as quickbread.
I remembered someone online giving me several cookie recipes that could be used with old cake and bread mixes that have gone beyond their expiration date, so I dug into that arsenal and found the following recipe. They are now a favorite in my family, so in honor of Pecan cookie day I am posting this recipe:
Cranberry Pecan Sandies
Cookies:
1 package of Cranberry Orange quickbread mix (15.6 oz.)
½ cup of melted butter
2 tablespoons of orange juice
¾ cup of pecans
about 3 dozen pecan halves
Glaze:
1 cup of confectioner’s sugar
3-4 teaspoons of orange juice
Combine the first four ingredients and mix together, then fold in the ¾ cup of pecans. Roll dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet. Flatten each cookie with a glass coated in cooking spray, and then press a pecan half onto the top of each cookie. Bake the cookies in a 350-degree oven (325 for dark colored cookie sheets) for 12-14 minutes or until lightly browned. Cool cookies for about a minute on the sheet, and then transfer to a wire rack with a cookie sheet underneath the wire rack to cool.
Mix up glaze and drizzle over cookies. The excess glaze will drip on to the cookie sheet underneath the wire rack instead of pooling on your counter.
This makes about 3 dozen small cookies.
Did the Meal* 5 Chicken Casserole last Sunday. Wowsers was that GREAT! Even nuked leftovers later at work were fantastic,
Thanks!
I’ve posted this before but its a summer outdoor recipe we like....
Bowl big enough to hold the amount of shrimp for your crew. Add a little olive oil an old bay seasoning an stir....
Add shrimp an toss it to coat an the marinate covered in the fridge overnight. Make a cold pasta salad like the lipton ranch dressing style an toss that in the fridge also.
Next day skewer about a dozen of the shrimp on bamboo an grill em.
Sun tea an cold beer optional (not).... The hot spicy grilled shrimp is off set by the cold ranch dressing pasta salad.
Quick prep an presentation....
Good stuff.
We have augmented this with corn on the cob made in a ice chest. Drop in a couple dozen shucked an cleaned pieces an add two large tea kettles of boiling water. Close the lid an 30 minutes later yer done.
Corn takes longer to cook but you van cook corn on the cob for 50 people with this method.
Stay safe....
Tried the lemon-buttermilk sorbet from last week - all we could say is WOW!!!! Keeper for sure...
Looking for a good baked potato soup recipe if anyone has one! I love the soup at Logan’s Roadhouse and searched the web for copycat recipes but not having much luck.
That said, does anyone here have a baked potoato soup recipe that people just love? If so I’d love to try it if you’d share!
Thanks!
This one may be the one....I know we love it...
LOGAN’S POTATO SOUP
2/3 cup butter
2/3 cup flour
6 cups milk
4 large baked potatoes, cooled, cut into 1-inch cubes
water (as needed)
salt and pepper to taste
1 cup sour cream
TO SERVE:
5 oz shredded Cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped
In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.
Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.
Add sour cream and heat through.
TO SERVE:
Serve immediately, topped with cheese, bacon and green onions.
In going through my grandmother’s old cookbook I found her recipe for German pancakes recently. I haven’t had them for a long time because I never had made them myself and my grandmother has been gone for many years. I cooked them last night and served them with some link sausages and lingonberry preserves (I have only been able to find the preserves here at Whole Foods). Some people prefer German pancakes with a drizzle of lemon and confectioner’s sugar, but in my family I remember them served with butter, powdered sugar and lingonberry preserves or our home made raspberry jam.
The guys in our family can each eat one pancake all by themselves, but the women usually only eat about half a pancake as these are very filling, rich, and large pancakes. They were a big hit in my family, so I definitely will be making them again.
Here is the recipe for one large pancake:
3 tablespoons of butter
3 eggs
3/4 cup of warm milk
3/4 cup of flour
4 teaspoons of sugar
2 teaspoons of vanilla extract
pinch of salt
Preheat oven to 400 degrees. Melt the butter in a cast iron skillet while the oven is preheating. I throw everything else in a blender and mix it well. (Don’t be alarmed this is a very thin batter.) I pour this into my preheated skillet in the oven and cook for 15-18 minutes until the edges are golden brown and the center is puffed up.
Serve the finished pancake with your choice of lemon zest and juice, powdered sugar, pancake suryp, fresh fruit, or your favorite preserves or jam, and a side of bacon, or sausage.
In a rinsed out 64-ounce plastic bottle (or pitcher of equivalent size), pour 1 48-ounce can of unsweetened pineapple juice. Add 1 cup (8 oz.) coconut rum and 1 cup (8 oz.) of blue curacao. If using pitcher, stir and chill till serving time. If using bottle, cap bottle, chill and shake well before serving. Garnish with a paper umbrella, pineapple chunks and orange or lime slices if desired.
I usually use Parrot Bay Rum (coconut flavored) for this recipe.
Note: These make GREAT tailgating or concert parking lot party beverages (attention Parrotheads!). You can freeze the bottle overnight (make sure there's a little room in the bottle to allow for expansion), then remove from freezer in the morning and it will thaw by serving time - you'll still have a cold, partially slushy drink.
My daughter has started watching the show “Cook Yourself Thin” and wants us to start trying some of their recipes because she wants to lose some weight. There are lots of recipes on the website and some of them sound really good, so I am going to post the link for everyone.
http://www.mylifetime.com/shows/cook-yourself-thin
To continue with the smaller sized tuna and coffee, gnat brought to our attention that Hellmans and Kraft have reduced the size of their mayo from 32 oz to 30 oz. Gotta keep an eye out for these deceptive practices at the store especially these days with tight budgets.
See #58 at http://www.freerepublic.com/focus/f-chat/2779823/posts?q=1&;page=51
I noticed the change in the size of mayonaise quite a while ago. I know it has at least been over a year since they changed to the smaller size for the mayonaise jars. We were discussing the size of the mayo containers on a thread somewhere on FR a then, but I don’t remember if it was on the cooking thread or not.
Ground coffee is another one that keeps changing to smaller and smaller size containers in terms of ounces.
Opps, you also mentioned the coffee already. I guess I need another cup of it to be able to wake up! LOL!
Many packagings used to have ‘see thru’ windows.
I have noticed many no longer do.
What they are hiding includes product shrinkage and content shrinkage.
==
Salad dressing containers have also dropped a few ounces.
I’m getting mighty sick of these packages shrinking - I know they are doing it to keep costs down (after the initial spending on re-packaging)and the prices keep going up anyways...*sigh* (Just think of how bad prices would be without the shrinking food....)
Recipes are starting to get messed up with the packaging shift - I think we may all end up weighing stuff like they do in Europe instead of saying ‘a can of this’ ‘a bag of that’ - the amounts are all off now....getting worse everyday.
Even messing with the sodium/fat contents on packaged items in recipes screws them up - they don’t act like they once did in recipes.
Not quite, but it does fill up an entire 10 inch round cast iron skillet. The sides of the pancake climb up the side of the skillet when it is cooked completely and the middle of the pancake inflates while cooking, but the center goes back down once it is out of the oven.
They are yummy, but rich!
I am getting tired of the changes as well. Every once in a while when I am too tired to cook dinner from scratch, I will cook up some pasta roni and just throw some cooked chicken, bacon, or some other leftover meat and some frozen veggies in with it for our dinner. There was a time many years ago when I could feed the whole family on just one box of pasta roni. Now it takes 3 boxes to feed the family.
They also have done something with their recipe over the years as I find that the fettuccini noodles seem to get rather mushy unless I shorten their cooking time and use a little less water when I cook it.
Bacon used to have the back window so you could see how much fat/meat there was. Notice, too, the cold cuts are in tubs making them look bigger. When Marie Callender's first came out I had a coupon and decided to splurge. Learned my lesson. Never again is that brand ever coming into this house. It was a potato dish (yes, cheaper to make at home) and the package was huge. When I opened it, there wasn't enough in it to feed two people and was over half empty. I looked on the back and it said it served 3. Nope, fool me once. Yes, salad dressings are also a lot smaller. The plastic bags at the checkout are also smaller so you think you're getting the same amount in a bag. Smaller packages and higher prices. Is it any wonder we can't make ends meet now days.
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