Posted on 03/02/2013 10:16:23 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.
My dad used to tell me to watch out for “fast cars and faster women..”
A favor to ask of all my FRiends here before I start doing google searches: I trust you all more than strangers...
I was hoping for something that I haven’t had for DECADES, a dish a dear departed Aunt used to make every week...
Salmon Croquets.
I found a restaurant that has them, and they were awful! I remember my Aunt using canned salmon for the recipe, and I’ve got a can, but would REALLY appreciate any suggestions.
This is old time comfort food to me.
Thanks!
Mark
I LOVE Jewish deli corned beef, so this might not be what you're looking for... Years ago on FoodTV, Emeril had a show featuring Jewish Deli foods, and he brought on one of the owners of the 2nd Avenue Deli, and he gave their recipe. I got all excited and was writing down the ingredients for their brine, then came the procedure: "Fill a container with the brine, covering the brisket, and weight it down to keep it fully submerged. Then leave it in the refrigerator for TWO WEEKS!
I simply couldn't wait that long, but every now and then I do think about doing it...
I'm sure you can find the recipe on-line.
Mark
Makes 2 servings of 1 breast and 1 tender apiece
2 chicken breasts with tenders
1/2 stick butter
1 clove garlic (optional)
1/3 cup flour
1/3 cup fresh squeezed lemon juice
2 lemon wedges -- or make 1 tsp lemon zest -- for garnish
-Bone the breasts and separate the tenders from behind the breasts.
-Pound the breast meat to the same thickness as the tenders. (Do not skip this step, or the meat will cook unevenly and become tough.)
-Spread the flour on a plate and dredge the chicken pieces so they are just lightly coated both sides.
-Start melting the butter in the skillet very gently on low.
-Chop the garlic and sprinkle it in the pan with the butter for 1-2 minutes -- but AVOID browning.
-Leaving the butter in the pan, scoop out the garlic pieces and sprinkle them on your serving platter.
-Raise the skillet temperature to medium high.
-Immediately as the butter starts to brown, lay the floured filets in the butter without overlapping.
-Sauté for 1-2 minutes on each side, or until a small cut reveals that the center is just cooked. There should be slight browning on the filets here and there.
-Remove the filets AS SOON AS cooked (tenders first) and arrange over the garlic on the platter.
-Raise the skillet temperature to high. Pour in the lemon juice, grasp the skillet handle with a potholder and use a whisk or a fork to stir rapidly, loosening all flour/chicken residue into the juice.
-Keep stirring rapidly over high heat until the liquid thickens to a transparent brown sauce, 1-2 minutes or so. You might have to tip the pan to let it reduce down to one area of the pan over the burner; but don't overdo it!
-NOTE: You may have to add a little more butter or lemon juice, depending on how large or juicy your pieces of chicken were, to get a good sauce consistency.
-The INSTANT the sauce is a good, brown thickness without overbrowning, remove it from heat and immediately drizzle it from the skillet onto the filets.
-Garnish the filets with lemon wedges or lemon zest.
-Serve immediately with steamed fresh green beans without any seasoning. They taste wonderful in whatever sauce is left on the plate from these lemony chicken filets.
In the summer I hardboil a half-dozen at a time, mark them with a pencil so I don't confuse them with the raw ones, and eat them from the refrigerator one a day. I keep raw eggs for a month, and the heat of preparation kills any bacteria, as long as the shells weren't cracked in any way. But the problem with boiled eggs is that small cracks can let in bacteria, and then there's no heat to kill them. So I think you did the right thing.
Thanks. The pancetta recipe is quite different. I have the recipe down as I saw it but...ya know.
March 17th is coming up fast, so I better get started on this.
Chocolate Chip Cookies
Ingredients:
2 cups of flour
2 ½ cups of instant oatmeal (or oatmeal chopped in blender)
1 cup of white sugar
1 cup of brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
2 eggs
1 cup of margarine (melt in microwave but not too hot or it will melt the chocolate chips!)
1 teaspoon of vanilla (optional)
Mix, then add:
2 chopped up DARK chocolate bars
1½ cups of chopped nuts (optional)
Mix well, then make golf-ball sized balls, flatten them onto an ungreased baking tray or tray lined with wax paper.
Bake in a 190 degree (C) [350 F] oven for 6-10 minutes.
Notes:
When you remove them from the oven, be sure to use a VERY THIN metal spatula or you will ruin the shape of the cookies.
If you use hot butter or mix the batter too thoroughly, the chocolate chips will melt and you will not have any chips in your cookies!
The dull knife is because you are cutting length wise through the chicken breast into thinner pieces and if you had a sharp knife it could cut your hand.
You WILL have the blade at some point contacting your hand cutting a chicken breast this way, so use maybe a not so sharp knife works best.
Should add - to my chocolate chip recipe above...
If you do not use butter or use non- dairy margarine or plant shortening as well as dark chocolate chips or chocolate bars that do not contain milk, these cookies are LACTOSE FREE!
Sorry Mark, I don’t have the recipe you seek, but I recall those Salmon Croquettes well from the fifties, and the sixties as they too were one of my favorites. I believe they must have come from a publication that was popular at the time such as Good Housekeeping, or the likes of that. Many delicious memories were started by those magazines way back then.
I would look for the recipe in an old Betty Crocker cookbook search online, and since you brought up those Croquettes, that’s precisely where I’m going next. I want to relive those days with that recipe myself.
If I find it, I’ll get the link for you.
WE looked, and looked throughout our extensive collection of cookbooks from Betty Crocker, to Joy of Cooking, to California Cooking Academy A-Z, and online, but did not find what we would believe to be that recipe from that particular era that we remember was so good.
WE, that’s Mrs. RQSR, and myself believe the ingredients of that era would have been minced onions, perhaps minced celery, crushed Saltines as they were a biggee back then in so many recipes, egg(s) slightly beaten, salt, and pepper, perhaps some lemon juice, but will take some experimentation to come up with the proper amounts of the individual ingredients. We believe the croquettes were sauteed in a skillet on top of the stove in those days, and finished off in the oven.
We found Salmon Croquettes of all sorts, but none of them were very exciting, or seemed to be the sort of recipe we would have had sixty years ago as interest in cooking was really just taking off about then.
Kraft Foods, General Mills with their Betty Crocker Brand, Campbell Soup Company, Kelloggs, and other big name producers of food products were instrumental in experimentation to create recipes promoting their product lines. Those recipes would be published in every Home Making Magazine of the era, so which one is anybody’s guess.
My mom used to make salmon patties out of canned salmon. Salmon, crushed crackers, egg, salt and pepper pan fried in Crisco shortening. Pretty simple and good food!
Thanks for your response freemama. That sounds more like what we believe the Salmon Croquettes of Yore were.
What we found in our search involved flour, Bisquick, and ingredients that would have made the croquettes heavier, more laden with breading, etc. than we recall of those croquettes we enjoyed in the fifties, and sixties.
We also know our parents were not into deep frying anything as so many recipes in our search called for with the croquettes, and we remember too the hot cast iron skillet with the vegetable oil browning those coquettes prior to them going into the oven.
I’m really wound up on this, and I’m going to play with it until I figure this out. I’ll post results someday down the road.
I have an old “Farm Journal” cookbook from the 40’s. No croquette recipe, but there was one for “Salmon Loaf” with the exact ingredients you described...plus minced green pepper.
So, I was watching the Cooking Channel the other day, and Melissa d’Arabian made an asparagus soup. One of the restaurants here makes a FANTASTIC version that I had never been able to replicate. So, I used some of her techniques and added what I thought it needed to make it “right” in my book...I loved the end result. So, in honor of Spring:
Creamy Asparagus Soup
1 lb. fresh asparagus
1 can chicken broth
1 Tbs. minced parsley
Salt & Pepper
1/3 c. heavy cream
Sour Cream for garnish
Remove woody ends from asparagus, arrange on cookie sheet (on aluminum foil so you don’t have to clean the pan, of course!) Drizzle with about 1 Tbsp. olive oil. Roast in 400 degree oven for about 10 minutes until just soft.
Blend (in blender) the roasted asparagus, parsley, and chicken broth. Add a little more broth if it seems to thick (but mine was “just right” using one can). I used the “puree” setting and blended it for 1-1/2 minutes until it was entirely smooth.
Transfer soup into sauce pan & heat on medium until it comes to a low boil..turn to “low”, cover until ready to serve. Just before serving, stir in heavy cream; salt & pepper to taste. Garnish with a nice dollop of sour cream!
However, my friend, you are still wrong..a dull knife is inherently dangerous..that's what causes accidents. The best way to butterfly a breast is to put it in the freezer for 30 minutes BEFORE cutting it..far easier to cut..or if it's frozen, do not defrost completely before slicing..
I've made it several times...wonderful corned beef..
Do let me know how it turns out..
One small suggestion. Cut the tips off the asparagus..about 1/2" before you put in the blender..then arrange the tips on top of the dollop of sour cream..makes an elegant presentation..
BTW..it's also delicious chilled...on a hot day..
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