Weekly Cooking Thread Ping List
***Calling all Cooks and Bakers***
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Prepped this duck Cantonese style early this morning, but not the spice. Pick the skin, scald it in boiling water, salt it...then the tie string around the neck fat and hand it in the fridge for 10 hours. I remove everything from the bottom door shelf and hang it by the string to the shelves above.
Then roast 250 for 2hr, then remove drain and save the fat, then about 1 hr at 400
... and roast potatoes with half stick butter, 1/2 cup duck fat.
Spread ricotta cheese, basil and grated sharp white cheddar and Romano cheese.
Spread chopped (cooked) bacon, baby spinach, red onion with a bit of feta.
Toss in some cooked egplant or whatever comes to mind (hots) or sliced ham.
Fold, pinch and do the calzone thing. Slice the top, cover with small amount of sharp cheddar. 500 degrees F for @ 8 minutes.
works every time. Thinly sliced sweet sausage and roasted red pepper also hit the spot.
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I’m activating yeast for cinnamon swirl breakfast bread. The toast is Divine and makes a great gift!
Peanut Butter Balls
1 STICK of butter
1 cup any type peanut butter
1 lb powdered sugar
1-12oz package of semi sweet “REAL” chocolate pieces
2-4 tlbs milk (as needed to make the “dough” the consistency of cookie dough
1/2 cake of parafin ..canning wax
In large bowl melt margarine, then stir in peanut butter. Mix in powdered sugar. Add the milk 1 table spoons at a time if necessary (it usually is). Roll them into bite size balls, place on wax paper. Stick a toothpick in the center. Then Freeze them for a few hours. (this makes dipping them easier)
When PBB’s are frozen, melt the wax in a small 1 qt sauce pan then stir in chocolate pieces. When smooth dip the frozen PBB’s in the chocolate. Replace on the wax paper. Remove toothpick and fill the tiny hole with chocolate.
Moroccan Salad
4 cups carrots (about 4 large carrots) mandolin cut bayonet size
(1/4 inch by 1 1/2 inch “spears”)
2 bunches green onions, cut on bias
1 bunch of celery, tough strings peeled and fine sliced
12 apples, peaches or pears (no need to peel); if using apples or pears mix with orange juice below to prevent discoloration, core, do not peel, cut into moon shape slices
1 bunch grapes (if large, cut in halves)
2 pints blueberries
1 box (pound) raisins or dry cranberries (apricots work also, julienned)
3 cups (whole or half) walnuts or pecans
2 jars mango chutney
1 cup orange juice
Combine with mango chutney and orange juice; mixture will make its own juice, which you may wish to drain as it develops.
This salad is just as good the day after preparation.
3 large avocados, ripe
1/2 Roma tomato, chopped fine
2 slices Bermuda onion, chopped fine (use yellow onion for more bite
1/4 cup chopped leaf cilantro (or parsley does nicely)
6-8 rashers bacon, trimmed of excess fat and chopped into Risk-sized pieces
1/2 tsp fresh ground cumin
salt, fresh ground pepper to taste (perhaps 1/8 tsp each)
juice of 1/2 Persian lime
8 slices Velveeta or equivalent
Cook bacon in skillet until done. Some like to overcook the bacon to make it crispy. Whatever works for you.
Seed the avocadoes and spoon the flesh into a bowl. Add tomato, onion, cilantro (chop this VERY finely, btw), cumin, salt and black pepper. Mix well with a fork (and ONLY a fork) until desired texture is reached (some like it chunkier than others do).
Melt Velveeta in a saucepan. Assemble the dish as follows:
In another bowl, put down one layer of the guac, sprinkle lightly with lime juice, then add a layer of the velveeta. Repeat until nothing left to add (typically 2-3 layers of guac/Velveeta).
Put oven on warm (no hotter!). Place bowl into oven until ready to serve. Serve warm with chips or 'party' rye bread.
If you like more tomato and onion, add it -- what the heck. I'm a cumin freak, and I use quite a bit more cumin than specified. This is a VERY adjustable recipe.
Merry Christmas and happy football to all!
Please add me to the list!
Raised Potato Doughnuts
2 pkgs. Dry Yeast
½ Cup Warm Water (for proofing the yeast)
½ Cup Scalded Milk (let it cool down to room temperature)**
2/3 Cup Crisco
2/3 Cup Sugar
1 tsp. Salt
1 Cup Warm Mashed Potatoes
3 or 4 Eggs (4 eggs makes a better dough for doughnuts etc. 3 eggs are fine for dinner rolls.
6 ½ Cups All Purpose Flour (approx)
** Scalding the milk is necessary because of the whey proteins in milk need to be inactivated. They can weaken the gluten of dough and produce a dense loaf unless the milk is scalded. If you use milk in Bread Dough recipes scald it first. Cool to room temperature before adding into yeast dough recipes if added hot it can kill the yeast.
Directions:
Mix yeast in warm water, set aside and proof. Cream sugar and Crisco. Add unbeaten eggs, warm potatoes, and yeast w/water. Add 1/2 of the flour, all of the milk and salt and use hands to mix thoroughly then add rest of flour and mix it in. Turn out on a board and continue to knead for about 5 min.
Lightly Grease or spray Pam a large bowl, place dough in bowl and let rise ½ way. Punch down the dough and cover the top of bowl, use plastic or similar so it will be airtight. Store in the refrigerator over-night or at least 8 hours. You must open and punch the dough down several times, before it finally cools down. Warning: this dough will take over the fridge like the Blob if you don’t punch it down several times.
Four thirty doughnuts take about ½ of dough. Keep rest stored as before, can be kept this way for a week. Warm dough to room temperature. Knead, till bubbles appear, use flour sparingly while kneading. Roll out to about ¼ inch thick. Cut with doughnut cutter. Place cut doughnuts on wax paper and let rise, about double in size.
Fry in deep fryer 2-4 min. at 375 degrees. Turn them over about half way thru. Use Crisco in the deep fryer it makes a difference in your doughnuts.
Glaze:
2 Cups powdered sugar
1 tsp vanilla
About ¼ cup boiling water.
Add hot water to sugar and vanilla while stirring – add the water a little at a time (the glaze must be thick as the hot doughnuts will thin it out).
As you remove the doughnuts from the fryer lay them in the glaze and turn over in glaze and then drain on a grate over a pan so you can scrape the dripped glaze back into the bowl.
This is a Basic Dough for any type of snail, butterhorn rolls, cinnamon rolls, etc. Also dinner rolls. The use of 4 eggs makes for nicer dough, 3 eggs are ok for dinner rolls or snails .
So easy and so good!
Cheesy Wine Chicken
4 boneless skinless chicken breasts pounded thin, cut in half
1 package sliced Swiss cheese
1 can cream of chicken soup
1/3 cup white wine (or apple juice)
1 package stovetop chicken stuffing mix (can use herb instead)
1 stick melted butter
In a small bowl, mix soup and wine. Grease a 9x13 baking pan. Lay chicken in pan. Add one slice of cheese to the top of each breast. Pour soup mixture on top of cheese. Cover all with dry stuffing mix. Drizzle top with melted butter.
Cover with foil and bake at 350 for about 45 minutes. Uncover and bake 10 more minutes.
BROWN SUGAR SMOKIES
1 pound thin sliced bacon, cut each slice in thirds
1 package (14 ounce) Little Smokies sausage
1 cup brown sugar, or more to taste
Preheat oven to 375 degrees (400 degrees if you’re in a hurry). Use cold bacon as it is easier to work with. Wrap each sausage in 1/3 slice of bacon that has been patted in brown sugar. Secure with a toothpick and lay on a rack over a foil-lined baking sheet. You can add some brown sugar to the drippings and use the drippings to baste smokies as they bake. Bake until bacon is crisp; you can turn on broiler at the end to crisp more. Watch, do not let burn.
Sausages can be made the night before and placed in a bag.
RIVERBEND CHICKEN
4 Boneless/skinless chicken breats
1 Bag frozen artichoke hearts
1 cup sundried tomatoes
1 container button mushrooms sliced
2 jars good alfredo sauce
1 cup bread crumbs
2 diced fresh tomatoes
1 package fettucine
Heat olive oil in a pan. Coat chicken breasts with breadcrumbs. Place in the pan with oil and cook until golden to medium dark brown on both sides.
While the chicken is cooking, pour the alfredo sauce into a sauce pan. Add artichokes, sliced mushrooms, and sundried tomatoes. Heat over warm heat.
While all the rest is cooking, add water and salt to a sauce pan and cook the fettucine until al dente.
Chop the fresh tomato.
When all are cooked, place some fettucine on a plate. Place a chicken breast on top of the fettucine. Ladle alfredo sauce over the top and sprinkle a few of the chopped tomatoes on top of it all.
If desired you can sprinkle a little parmesan on top as well.
Never had anyone walk away from this meal....and it is VERY filling.
Hope you like!
Thank you so much for the recap. Appreciate the time and effort you put forth in starting AND maintaining this thread!
Here’s a super easy and great tasting FUDGE recipe that’s made in the microwave:
(1) 12oz. package chocolate chips
(1) can SWEETENED condensed milk
7oz. jar of marshmallow cream (you’re only going to use 1/2 of the jar)
Line an 8-inch square pan with foil, making sure the foil extends over the edge for easy removal. Butter the foil. (I use Reynolds Non-Stick Foil.)
Combine chips and sweetened condensed milk in an eight cup microwavable measuring cup.
Melt in microwave for @2 minutes, stirring after each 30 second interval. It may take more or less time in your microwave. Just be sure not to let it burn!
Stir in 1/2 of the jar of marshmallow cream.
Add (1) cup chopped nuts, optional.
Pour into prepared pan. Cool. Refrigerate for several hours until firm. Remove, peel off foil and cut.
MERRY CHRISTMAS, libertarian27!!
Cut along each bone to make single ribs
Make a saltwater brine
1/2 cup salt dissolved in water
Soak ribs 4-8 hours in brine
After soaking layout on paper towels to dry
Deep fry at 320 deg for 11 min.
Enjoy.
This what we snack on waiting for Thanksgiving and Christmas dinner. Yes they are salty but good.
This is a soup recipe that doesn’t take a lot of time. I can whip it up in less than an hour. A thick, hearty soup, perfect for cold winter days.
BAKED POTATO SOUP
2/3 C. Flour
2/3 C. Butter
7 C. Milk ( I prefer whole…yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups
(Note: As a shortcut, you can also use a bag of Southern-style [that is, cubed-cut] hash browns, available in your grocer’s frozen section. You can thaw the potatoes in the fridge or stick the bag in the microwave for a couple minutes to thaw before adding to the soup.)
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but have patience…it’s worth it.) Add the potatoes and onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the remaining ingredients and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
pinging myself for later reading
Here is a template for you to use for your recipe archive. To get the link to the recipe just click on the recipe's post number and the exact address to that post is then at the top of your browser in the Address Bar, at the top of your browser, and copy that link from the Adderss bar and paste into the template between the Quotes where it says Link to recipe post.
<a HREF="Link to recipe post">Title Of Recipe</a>
<a HREF="Link to recipe post">Title Of Recipe</a>
<a HREF="Link to recipe post">Title Of Recipe</a>
To make it easier you could just make a bunch of copies like above and just start cutting and pasting the required info.
This is what the recipe in post #36, from this weeks thread, would look like all I did was click on the post number 36 and the full link to that particular post is in your Address bar ready to copy
<a HREF="http://www.freerepublic.com/focus/chat/2644498/posts?page=36#36">Chicken Picatta</a>
Chicken Noel
4 boned chicken breasts
1 can cream of chicken soup
8 oz. sour cream
1/2 C white wine
1 can mushrooms, drained (optional)
1 clove garlic or garlic powder
paprika
Place chicken in a shallow baking dish. Mix the rest of ingredients and pour over chicken, covering chicken entirely. Sprinkle with paprika. Bake 90 min at 350 degrees. Serve with rice or noodles.