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)
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Thanks for all you do. I need to catch up on all the previous threads.
6 oz. ground pork
1 large slice yellow or white onion, diced
4 cups Mexican blend cheese, shredded or finely grated
1 cup beer
4 ounces canned diced green chiles or Rotel-type tomatoes with chiles
3-4 garlic cloves, minced, or 1 tablespoon garlic powder
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash or two of ground red pepper (optional)
Prep:
Brown ground pork with onion and chiles/Rotel. Retain juices.
Bring beer to boil in medium saucepan, reduce heat to low.
Add cheese, 1/2 cup at a time, stirring constantly until all cheese is melted. Repeat with the remaining cheese. Do not let mixture boil once the process of adding cheese has started!
Add back a teaspoon (or two!) of the browning juices, to taste.
Stir in garlic/garlic powder, cilantro, salt and ground pepper(s). If dip is too stiff for your taste, slowly add half-and-half until it reaches destired consistency.
Pour into a warmed serving bowl. Optionally, can sprinkle
chopped jalapeno or serrano peppers and/or drizzle taco sauce on top.
Spiced Vinaigrette Chicken Salad Cups
Ingredients
12 wonton wrappers
4 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, finely chopped
1/2 teaspoon Poultry Seasoning
1/2 cup chopped cashews
1/2 cup chopped tropical dried fruit blend, such as apricots, pineapple, bananas and coconut
1/4 cup chopped green onion
1 1/2 tablespoons white vinegar
1/2 teaspoon Allspice, Ground
1/2 teaspoon Ginger, Ground
1/4 teaspoon salt
Directions
1. Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press one wonton wrapper square into each cup. Lightly coat wontons with cooking spray. Bake 7 minutes or until lightly brown. Cool in pan. Remove and set aside.
2. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken and poultry seasoning; cook and stir until chicken is cooked through. Let cool slightly.
3. Mix chicken, cashews, dried fruit pieces and green onion in large bowl. Mix remaining 3 tablespoons oil, vinegar, allspice, ginger and salt in small bowl with wire whisk until well blended. Pour dressing over chicken mixture; toss well. Fill wonton cups with chicken salad.
Kitchen Tip:
Wonton wrappers are available in the refrigerated produce section of the grocery store. May substitute 3 packages (2.1 ounces each) frozen mini phyllo dough shells. Thaw and bake shells as directed on package. Fill with chicken salad.