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Weekly Cooking Thread Ping List

Recap Recipes from the Jan 29th thread:

Appetizer* 59 7-layer bean dip
Dessert* 9 Quick & E Z Cobbler
Dessert* 28 Brown Bag Apple Pie
Dessert* 49 Pat In Pie Crusts
Dessert* 49 Dutch Apple Pie
Meal* 12 Pot Pies
Meal* 13 Marie Callender’s Chicken Pot Pie
Meal* 18 Chicken Pot Pie
Meal* 20 FDs “Chilly Willies”
Meal* 22 Greek Style Chicken
Meal* 24 MIKE’S RIVER BEND CHICKEN
Meal* 30 Hungarian Goulash
Meal* 33 Ralston’s Casserole
Meal* 35 Ham and Potato Casserole
Meal* 51 India Oven’s Chicken Tikka Masala
Meal* 55 Slow-Cooker Pot Roast
Meal* 78 Pasta Carbonara
Meal* 86 Spinach Quiche
Side* 10 Cheese Turnip Casserole
Side* 40 Augratin style potatoes
Side* 69 Cucumber Lime Salad
Soup* 79 Chicken Corn Chowder
(link)
http://www.freerepublic.com/focus/chat/2665304/posts?page=87#87

(Each week’s recipe recap links can be found through my profile page)

(to be added/deleted to the list please just drop a FReep Mail or post on this thread)

SUPER BOWL POPCORN

4 qt Popped corn

12 oz Peanuts

2 c Shredded cheddar cheese

1/4 c Melted butter

2 t Lemon pepper

2 t Cumin

1/4 t Cayenne pepper

2 t Chili powder

1 t Paprika

Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat. Enough for six.

Snappy Cocktail Meatballs Rate And Review This

These easy-to-make party meatballs deliver flavor with a horseradish kick.

Makes 18 (2 meatball) servings.

Prep Time: 10 minutes

Cook Time: 15 minutes

INGREDIENTS1 package Brown Gravy Mix

1 1/2 pounds lean ground beef

1 tablespoon prepared horseradish

1 tablespoon Parsley Flakes

1 teaspoon Basil

1/4 teaspoon Pepper, Ground

Honey Mustard Sauce, recipe follows (optional)

DIRECTIONS
1. Preheat oven to 375°F.

2. Mix all ingredients in large bowl until well blended. Shape into 1-inch balls. Place on foil-lined baking pan.

3. Bake 10 to 15 minutes until cooked through. Serve with Honey Mustard Sauce, if desired.

Tips
Honey Mustard Sauce: Measure 4 teaspoons Ground Mustard into small bowl. Stir to break up any lumps. Add 1/2 cup mayonnaise and 1 tablespoon honey. Stir until smooth.

NUTRITION INFORMATION
per serving

Calories: 75

Fat: 5 g

Carbohydrates: 1 g

Cholesterol: 20 mg

Sodium: 96 mg

Fiber: 0 g

Protein: 6 g

Here’s a really easy and tasty munchie. I don’t know what they’re called, but my niece made them at Christmas and I don’t think she had a name for them.

You need a bag of those little round pretzels, about 1” in diameter; a bag of plain Hersey’s kisses; a bag of Peanutbutter M&M’s (NOT peanut M&M’s).

Preheat your oven to about 200-250 degrees.

Place the pretzels on a cookie sheet.

Unwrap the kisses and place one in each pretzel.

Place in the warm oven for a few minutes to soften the kisses. Remove them from the oven when soft.

Place one peanutbutter M&M on top of each kiss, pressing down.

These make a very colorful presentation on a plate. Better make a lot - they tend to go real fast!

I make this all the time - a great dish!
I usually make this with pork tenderloin and like it better with the pork. I also triple the sauce (1 cup of each liquid)we like sauce!

(Thank goodness I found this online - I was all set to type for an hour from my book :))

Julia Child’s “A Fast Sauté of Beef for Two” from “The Way To Cook”

Ingredients
The onions
6 to 8 pearl onions, about 1 inch in diameter
1/2 cup chicken stock
A pinch of fresh chopped tarragon

The potatoes
3 or 4 medium boiling potatoes
a pinch of minced fresh tarragon
3 tablespoons minced fresh parsley

The mushrooms
6 to 8 large fresh mushrooms
1 tablespoon minced shallot or scallion

The meat
2 center-cut beef tenderloin steaks, 1 1/2 inches thick, or the equivalent cut from a piece of tenderloin

The sauce
2 tablespoons minced shallots or scallions
1/3 cup dry French vermouth
1/3 cup beef or chicken stock
1/3 cup heavy cream (or 1/2 cup stock blended with 1/2 tablespoon cornstarch)

Other ingredients
Salt and freshly ground pepper
Butter and light olive oil or peanut oil

Instructions
The onions. Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends and slowly simmer in a covered saucepan with the stock, herbs and a little salt until tender - about 20 minutes. Meanwhile, continue with the rest of the items.

The potatoes. Peel the potatoes and cut into cubes. Dry. Set a frying pan over high heat, add one tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Sauté without disturbing for 1 minute, toss them, and leave for another minute - to sear them. Season lightly with salt and pepper, and sauté over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm.

The mushrooms. Quarter them. Sauté several minutes in hot butter in a second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown.

The meat. Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sautéing.

Midway point. Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sautéing. When the mushrooms are done, turn them into a side dish.

Sautéing the meat. Set the mushroom sauté pan over moderately high heat, adding a little butter and oil. When very hot, add the meat. Brown, tossing frequently for several minutes, until barely springy when pressed — the beef must be very rare because it gets a little more cooking later. Toss it with a sprinkling of salt, and scrape it into the dish with the mushrooms.

The sauce. Spoon all but a tablespoon of fat out of the pan, stir in the minced shallots or scallions, and sauté a moment; then pour in the wine, the stock, and any juices from the onions. Boil rapidly and let reduce almost to a syrup before adding the optional cream (or the stock/cornstarch).

Final simmering. Scrape the beef, onions, and mushrooms into the pan and bring to the simmer, basting with the sauce, just to warm the beef through without overcooking; it should be rosy rare. Taste the sauce carefully and correct seasoning.

Serving. Toss the potatoes over high heat to crisp, adding a tablespoon of butter, the herbs, and parsley. Strew the potatoes over the meat and serve.

Yield: 2 (generous) servings