(****This Guy above was an original NannyStater****Let's Eat!****)
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October 22 - National Nut Day
October 23 - National Boston Cream Pie Day
October 24 - National Bologna Day
October 25 - National Greasy Foods Day
October 26 - National Mincemeat Pie Day
October 27 - National Potato Day
October 28 - National Chocolate Day
***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)
Recap of last week’s thread:(Oct 15th)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 04 Redneck Sushi
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 10 Olive Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 16 Various Cream Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 29 Ham Roll Up:
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Olive Spiders (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Ear Wax on a Q-Tip (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 58 Old-Fashioned Popcorn Balls
Cake __ Week 10/15/11 __ Post # 15 Chocolate Cannoli Cake Roll
Cake __ Week 10/15/11 __ Post # 53 Foolproof Bundt Cake
Eggs __ Week 10/15/11 __ Post # 13 Eggs Madison
Ham __ Week 10/15/11 __ Post # 14 Wild Pig Ham
Pasta __ Week 10/15/11 __ Post # 60 Halloween Dinner
Pie __ Week 10/15/11 __ Post # 30 Apple Crisp/ Apple Filling
Poultry __ Week 10/15/11 __ Post # 36 Roast Pheasant
Salad __ Week 10/15/11 __ Post # 59 Broccoli Cranberry Slaw
Soup/Stew/Chili __ Week 10/15/11 __ Post # 45 Cream soup base
Soup/Stew/Chili __ Week 10/15/11 __ Post # 46 Lazy Day Chili Recipes
Soup/Stew/Chili __ Week 10/15/11 __ Post # 22 Curried Autumn Harvest Soup
Vegetables __ Week 10/15/11 __ Post # 38 How to cook corn clean
(Oct 15th Link)
http://www.freerepublic.com/focus/chat/2793219/posts?page=86#86
I’m not exactly a cook, but here’s what I make myself for breakfast at least 3x/wk., and it’s pretty darn tasty. Gonna make one in a few minutes, in fact.
Lightly fry up a flour tortilla in canola oil, and melt some sharp cheddar cheese on there right before it’s done. Put in a couple scrambled eggs, picante sauce, and a few avocado slices. Then roll it up. Easy, tasty, and keeps me going for a good while.
I tried a new recipe last night that my family is still enjoying. It is sort of unique since the batter doesn’t contain oil. If you have some extra apples around and feel like baking something... here goes!
PRALINE APPLE BREAD
Ingredients:
1 1/2 cups chopped pecans
8 oz sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped finely and peeled Granny Smith apples
1 tsp cinnamon,
1/2 tsp nutmeg and cloves
Topping: 1/2 cup butter and 1/2 cup packed light brown sugar
Preheat oven to 350 degrees. Beat sour cream and next 3 ingredients t low speed until well blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating until well blended. Stir in apples and 1/2 cup of pecans. Spoon batter into a greased and floured 9 x 5 loaf pan. Sprinkle the remaining 1 cup of chopped pecans on top and press the pecans lightly into the batter.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes. Check if it is done with a skewer or long knife. You may want to shield the loaf with foil at around 50 minutes to keep the pecans from getting too dark. Cool in pan for 10 minutes and then to wire rack.
For the topping: Bring butter and brown sugar to boil in a 1 qt heavy saucepan over medium heat. Make sure you stir constantly and boil mixture for one minute. Spoon over the top of the bread and let cool completely.
*** Recipe did not call for cinnamon, nutmeg or cloves but I added them. The bread is not ultra sweet but very moist. Topping is good but my girls thought that caramel would be a better topping since it would add more sweetness.
Enjoy...
I'm on my own for dinner tonight, and I came looking for ideas but the thread wasn't here yet.
Last week, I made a soup, which I do more and more as winter gets colder.
Had one of those packs of 15 bean soup. you know, the plastic bags with the mixed beans and the seasoning packet.
Soaked the beans for about a day and a half. Washed and drained them good.
About two quarts of water, brought them to a boil, about 2 tsp olive oil.
Had about a quarter pound of lean ground beef which I broke up into small pieces and added slowly.
Tossed in a can of Hunt’s spaghetti sauce, garlic and cheese.
2 cloves garlic.
About a tablespoon of Italian seasoning.
quarter cup of corn starch.
Salt and pepper.
Let it stand close to a boil for about 5 hours.
It was DELICIOUS! The beans were still al dente, the broth was wonderful, it was just spicy enough to warn you up and give you almost a sweat.
I ate off of that pot for three days!
Next time I think I will try ham instead of ground beef. Or maybe turkey...
Here is a rare recipe and one of the best cakes you will ever eat. Don’t tell my Mom I’m sharing “her” recipe with the world—she would beat me! :-) I believe great recipes are to be shared. We can’t take them with us when we go.
2 cups flour
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
2 tsp baking soda
2 cups sugar
1 ½ cups vegetable oil
4 eggs
3 15-oz cans of yams/sweet potatoes, drained
1 tsp vanilla
Preheat Oven to 325 degrees.
Combine dry ingredients, minus sugar, and set aside. Combine moist ingredients, plus sugar, and mix well with electric mixer. Add flour mixture and mix well.
Pour into three greased and floured cake pans and bake for 30 to 35 minutes, or until toothpick comes out clean. Cool completely before icing. Then, ice cake, sprinkling chopped pecans on each layer and the outside after icing.
Cream Cheese Icing
¾ box powdered sugar (sifted)
1 cup pecans, chopped
16 oz. cream cheese
1 tsp vanilla
1 stick butter
Cream butter, cream cheese and vanilla with electric mixer. Add sugar a little at a time and mix well. The more you whip it with the mixer, the fluffier it becomes.
Later
CHILI
2-lbs hamburger
2-bell peppers (large diced)
2-onions (large diced)
2-29oz can tomato sauce
1-29oz can Rotel tomato
1-29 oz can diced tomato
1-can tomato paste
1-lb fresh mushrooms (sliced)
5-10 garlic cloves
3-4 oz chili powder
4-5 tsp cumin
Tabasco
Cinnamon (dash)
I make this in an 8 quart pot
Saute garlic in a little oil. Add onion and cook a few minutes. Remove from pot. Brown meat ½ way. Add peppers. Finish browning meat. Add onion/garlic. Mix. Add tomatoes. Mix well. Add chili powder and cumin. Mix well. Simmer on low for ½ hour. Add sliced mushrooms. Simmer on low for an hour.
Here is where you add chili powder, cumin, salt, pepper, Tabasco, cinnamon (just a dash) to taste.
This is not hot chili. Add cayenne or whatever for heat.
At various times since this weekly thread first began we have talked about how package sizes keep getting smaller. Does anyone know if packaged cake mixes have gotten smaller in the last year or two?
I always used to get 24 cupcakes out of every cake mix I made up, now I am getting only 15-18 and the larger number is only when I have added additional ingredients such as mashed bananas or something else to the actual cake batter before baking.
I am still using the same ice cream scoop I have used for years for the cupcakes, so I know I am not filling the cups any fuller. The mix still says it is supposed to make 24 cupcakes, but they would be really tiny cupcakes if I tried to stretch it to 24 cupcakes.
The last couple of layer cakes we have made with packaged cake mixes also seemed to have thinner layers. All the mixes I have in my cupboard say they are 18.25 ounces. I am guessing that they used to be about 24 oz and that they too are smaller now.
You can use chicken, beef, or no meat at all
Anyway, You can use hot or mild chilies & sauce....and use pepper jack cheese if you like an added 'kick'.
I'm not normally one for using recipes that call for canned foods, but I make an exception for this one...it's that good, IMHO.
Y'all try it & let me know what you think.
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GREEN CHILIE CASSAROLE
1 lb ground beef OR boneless chicken [cubed]
1 can green enchilada sauce
2 large cans diced green chilies OR 10 to 12 green chilies, roasted and cleaned
12 corn tortias
1 can whole kernel corn [drained]
1 Tablespoon oil
3 tablespoons diced onion
2 tsp salt
2 tsp pepper
1 minced garlic
2 Tblsp ground cumin
About 3 cups shredded cheese
3 eggs
2 Tblsp flour
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Preheat oven to 350 degrees
Brown ground beef [or] prepare chicken
In a 10 inch skillet, sauté onion and garlic in the oil
Add enchilada sauce, meat, drained corn and green chili
[ONLY if using canned – fresh chilies are layered with tortias]
Heat till bubbly
Spray casserole or 9 x 13 pan with cooking spray
Starting with the sauce - spread a thin layer in the bottom of the dish
Add strips of fresh chilies [if using]
Sprinkle with 1/4 to 1/3 of the cheese
Cover with a single layer of corn tortia [they trim to fit nicely, but don't worry about small gaps]
Repeat layers.
Mix eggs with flour until smooth. Pour over top
Bake 30 to 40 minutes
Let sit about 10 minutes before serving