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*Once a week Ping*
***Calling all Cooks***
Charter Members Ping List
To be added/deleted onto the ping list please request on thread
*Once a week Ping*
Once a week ping....thanks
Thanks for starting this and the ping, libertarian27!
Two stalks of celery
Six carrots
One parsnip
One onion
One large chicken
Salt
cut up all the veggies. In big pot place everything except three of the cutup carrots. Cover with water. When water boils, turn down to medium simmer and let it go for an hour and a half. Remove chicken to separate bowl and shred meat off chicken. Strain veggies from soup and toss. Toss chicken bones. Put soup back in pot with three carrots and shredded chicken. Cook 30 minutes or until carrots are soft.
Serve with either rice, noodles or matzo balls.
Best soup you will ever eat.
Best chicken you will ever eat.
One of my favorite Guy Fieri recipies:
Artichooke and Sun-Dried Tomato Stuffed Chicken Breast
Ingredients
3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
Directions
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from the heat and allow to cool before stuffing the chicken breast.
Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
My Shepherds Pie (Cottage Pie)
[I always make this the day after big meals with leftover mashed potatoes]
Brown 1lb or more Ground Beef (drain fat)
Add 1 can mushroom soup with 1/4-1/2 can milk(stir to combine) Slight dash of nutmeg(optional)
Place into Casserole Dish
One box or bag of frozen corn, heat up in same washed pan, drain and add to casserole.
Re-heat leftover mashed potatoes (or make new)- add to casserole dish - dot with pads of butter.
325-350 oven until hot and bubbly.
(It always taste better to me with leftover mashed potatoes)
Oooh, add me, add me! I have used several FR’s recipes and love them. My hips don’t but I do.
How about breaking the threads down even further, by categories so that it will be easier to locate recipes later? Like appetizers, entrees beef, entrees chicken, muffins, ect.
homemade chicken stew thickened up with a nice roux/chicken stock i.e. veloute and then stuffed inside a puff pastry shell (use a full sheet and fold into a triangle-seal it up around the edges so the stew doesn’t leak out). Egg wash the pastry and sprinkle with crushed thyme, rosemarry, basil, salt, pepper, etc. bake at 350 degrees until golden brown (about 30-45 minutes as I recall). Cut in half at time of serving to serve two and then top with leftover veloute if desired. It’s my country variation of chicken wellington. Making the chicken stew tends to be the most time consuming part as it involves making stock with the chicken remnants which also tends to be time consuming. You can also make beef stew of course which is also real good stuffed in the puff pastry shell.
Anyone need comfort food?
HOME - STYLE MACARONI & CHEESE
1 (7 oz.) elbow macaroni, uncooked
1/4 c. butter
3 tbsp. all-purpose flour
2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Country-Style Dijon mustard
2 c. Cheddar cheese, cubed
1 c. fresh bread crumbs
2 tbsp. butter, melted
2 tbsp. fresh parsley, chopped
Heat oven to 400 degrees (200 degrees C). Cook macaroni according to package directions; drain.
Meanwhile, in 3 quart saucepan, melt 1/4 cup butter; stir in flour. Cook over medium heat, stirring occasionally until smooth and bubbly (1 minute). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in macaroni and cheese. Pour into 2 quart casserole. In small bowl, stir together remaining ingredients; sprinkle over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Please, put me on the ping list.
Would love to be added to your ping list!! Thanks.
Add me, please! I’ve done the T-Day recipe thread for 3 years and LOVE all the recipes (and cooking tips) that get posted. A Once a Week recipe thread is a great idea!
Once a week ping please - thank you
already got that soup started — have to walk to store for that parsnip - don’t even know what they look like!!!
Please add me to ping list. I cook all the time and have some great recipes to share.
Chicken Riggies
4 TBS butter
2 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
8 oz pkg. of mushrooms, sliced
1 medium green pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped
2 cups water
2 tsp chicken bouillon OR 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 cup black olives
2 TBS cornstarch
1 lb rigatoni, cooked and drained
Parmesan cheese
In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5- 7 minutes. Add water, bouillon, sauce, heavy cream, and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more.
In a small bowl, mix cornstarch with 2 TBS water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with Parmesan cheese.
Add me! Add me.
From Thanksgiving thru New Years is the best part of the “food” year.
But....a vine ripe ‘mater sandwich made with white bread is the hi-light of summer.
Please add me to the ping list. I read cookbooks like novels.
totally add me to this ping list. I will contribute some goodies, but tonight, I host the family dinner so it will have to wait! Anyone with good recipes to use in a pressure canner would also be appreciated since hubby just got me one :) I have already done turkey soup and my tomato sauce. Would love to hear what other freepers are canning at home!!