Posted on 11/12/2011 9:05:46 AM PST by libertarian27
Welcome to the 49th 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 nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
please add me to the list :)
You’re added!
I picked up some country style ribs last week that are very different from any of the country style ribs I have purchased before. These have very large bones in them, unlike the ones I used to be able to buy that were almost completely boneless. Does anyone know if they just stopped cutting off the bone, or if this is another one of those new cheaper cuts that they have started having in the stores.
I think I am going to braise these tomorrow for dinner, unless any of you have a better idea on how to use them.
Throw them in a baking pan with your favorite BBQ cover with tinfoil and roast them in the oven until the bone pulls out.
I don’t think stores use real butchers anymore. I have been disgusted with they way they cut/label meat for a while now.
We get those ribs too. I have seen 4 types of country ribs. One with the bone, one that is semi boneless, one that is boneless and then a strange package that is like a slab of pork that has cuts in the meat about an inch apart, but the cut doesn’t go all the way through, grrr.
I usually put them on a rack in a foil lined 9 x 13 cook them and then right before they are done I brush or spoon on a favorite sauce. I’ve tried putting the sauce on earlier and it just seems to bake away. Sometimes, I just put the sauce on the side and we dip the meat as we go. My son doesn’t like bbq sauce.
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Here’s a good explanation for both:
http://www.ehow.com/how_5732240_make-breadmaker-bread-less-dense.html
When I make focaccia bread I use leftover mashed potatoes. For whatever reasons it makes the dough less dense and more airy.
Ohhh! I’m going to try those! I have all the ingredients, right down to the King Arther flour! Thanks for posting it!
Yum, this sounds similar to the recipe I lost a while back. I’ve been looking all over for it, thank you :)
I second that suggestion!
Going to have to try this one, too.
Oh, I hope you like them.
I get good results using the cheap all-purpose flour from Aldi, FWIW.
Thank you!
Stacked enchiladas
I had some leftover chili and beans, so did this
Preheat oven to 350
Soften corn tortillas in corn oil, blot oil from tortillas
Place one tortilla on oven safe plate.
Spoon hot beans (not too much juice on tortilla.)
I used leftover borracho beans, but canned beans would also work. I love La Sierra brand.
Place another softened tortilla over beans. Spread this tortilla with, heated cream cheese mooshed up with shredded cheddar jack. You could also use heated Philly cooking creme, Santa Fe Blend flavor, or the Philly garden vegetable cream cheese, sour cream, or whatever soft cheese/dairy product you have handy.
Place third softened tortilla on this layer. Spoon heated chili over the top. Sprinkle with shredded cheese.
Bake ten minutes until cheese is melted.
Top with shredded lettuce, Pico de Gallo, Chunky Salsa, avocadoes, and serve.
Considering it was leftovers, it looked really pretty on a square plate, with the chili juice puddling around it, and tasted good, too.
I would think that by swapping out the chili for chicken, and salsa verde, it would be equally good.
Also, I used the same small saute pan to heat up the different layers, just wiped it with a paper towel, between heating the various layers, so there was minimal clean up.
With the drought across the south, a lot of people have liquidated their herds. With hay as high as $200 a bale, the ranchers couldn't afford to feed their herds.
I would be surprised if you see any good cuts at really good sale prices for awhile.
I saw that even ground chuck is up 23% from a year ago.
Tonight I’m making Black walnut Macarons with a Maple buttercream filling and Pumpkin Macarons with a White Chocolate Ganache. My future daughter-in-law had them when her high school bank went to California several years ago, and she wants them for her and my son’s wedding. So, I’m learning to make them. GEEZ! What a lot of work! This humble old Pa mom never even heard of them before she told me about them! :-)
Oh lordy!
High school BAND!
LOL!
Actually, that sounds like fun. I’m in the mood to bake but my kitchen is full of stuff from my china cabinet that I’m cleaning out. Got to get this done so I can bake tomorrow during the games. Then will be ready for the Packer-Viking game tomorrow night! w00t!
ooooh, banana bread! Yeah, that’s the ticket!
You know, that’s something I’ve been wondering. I see all these recipes that calls for bread flour. Is that even necessary?? I tend to get all-purpose or self-rising or whatever is on sale.
I have to make this. It sounds wonderful. Maybe for Thanksgiving
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