Posted on 02/12/2011 5:29:09 AM PST by libertarian27
Welcome to the 10th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
“... we also go to Costco..”
I LOVE COSTCO. With 3 kids, I need bulk shampoo, laundry detergent, oxyclean, trash bags and food. I buy in bulk and then use freezer wrap. Where else can you purchase spaghetti sauce in a gallon can for less than four bucks?!! (and it is the best sauce, too).
I’m going to have to get the spaghetti sauce....thanks!
“the vinegar cures he meat from the inside out...”
I have seen a chili recipe where you add some apple cider vinegar before the final simmering. The acid in the vinegar breaks the meat down... so it isn’t chunky or tough. It relaxes the meat fibers. The chili dish doesn’t taste one bit like vinegar either... just a little does the trick.
Bingers Chicken Breasts Parmigiana
One plump boneless chicken breast sliced horizontally to about 1/2 inch thick.
Dredge well in flour.
One beaten egg with kosher salt, minced dried onion and garlic powder added liberally.(this is the unique part)
Coat the breasts in the egg mixture and dredge in Italian bread crumbs.
Fry on high heat in 2 tablespoons olive oil and equal amount of butter until well browned on one side.
Turn over and fry for one or two minutes and remove from heat and allow to cool for 10-15 minutes.
Add 14.5 oz can of Italian style minced tomatoes and a small can of tomato sauce sprinkled with lots of dried basil leaves and kosher salt.
Cover top of breasts with provolone, monterey jack or both and place in a 375 degree pre-heated oven until cheese is completely melted.
Serve with buttered and fresh garlic fettuccine or thin spaghetti.
The unique flavor is caused by the onion garlic egg wash. And the quick browning leaves it very tender. I use a Calphalon saute pan as it goes in the oven.
Here’s a recipe I’ve been wanting to try. Maybe I’ll make it next weekend.
Baked Oatmeal
2 c. quick oats
1/2 c. brown sugar
1/3 c. raisins
1 T. chopped pecans
1 t. baking powder
1 1/2 c. milk
1/2 c. applesauce
2 T. butter, melted
1 large egg, beaten
Preheat oven to 375. Combine the first five ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg in a separate bowl. Add wet mixture to dry ingredients; stir well. Pour into greased 8” square baking dish. Bake for 20-25 minutes or until just set. Serves 4-5.
I use that same recipe except with a lemon cake mix and a tangy lemon glaze. We make those cookies every Christmas. They’re great!
That pie is awesome. The recipe has been handed down for 5 generations.
Wow, you already made the pie ~ that was quick. Really glad you liked it.
My mother & grandmother would experiment using chocolate, butter scotch or coconut.
It is called Contadina spaghetti sauce. They also have the large cans of tomato sauce etc... but look for the spaghetti sauce. It isn’t like some of the store brands that have a lot of sugar in it. It is more like the homemade Italian style that is a bit more bitter. If you like it sweeter, you simply add more sugar. It is a great size because you simply freeze any leftovers and they are ready for a quick meal simply because you cook the pasta. Mom
Excellent! Great idea to infuse the spices into the egg wash.
Keep the recipes coming!
I was wondering about adding lime juice to make a kind of key lime type pie.
You can also use a small amount of vinegar to cut that bitterness. That way you don’t bring in any extra sugar if you are watching sugar.
On the yorkies. The dough is basic pate choux and you probably already found a million recipes for that. The method as was developed was to let the drippings from the prime rib fall through the grill onto the yorks.
Since that is not practical, at the end of the prime rib roasting take the drippings and put them into the tins (muffin or yorkie) that have already been preheated. This is the kicker to a non sticking puffy yorkie. Put in the dough and quick into the oven.
My cousin told me about this:
Mix one package of brownie batter per directions
Dip Double Stufft Oreos in batter
place battered oreos in muffin pan cups
bake at 350 for 12 to 16 minutes
get a big glass of milk and say hello to your new best friend.
While I was out today I saw herds of Girl Scouts selling cookies and suddenly thought of this recipe with their Thin Mint style cookies replacing the Oreos. That could rock.
Another good variation for boxed brownie mix is to mix according to the package....put 1/2 of the batter in the baking pan....place hershy’s milk chocolate bar so that it covers the entire layer.....then top with the remaining batter....cook according to the package.
Chocolate lovers delight....
Thank you! My teens & I are making your brownies tonight!!! Perfect answer to the February blahs!
Hmmm, never thought about adding lime juice to the mixture. If you try it, please let me know how it turns out.
I’m trying to guess how that would taste ~ I keep fluctuating between good & gross.
I assume it should read tsp. of vanilla and not tap of vanilla. I type that spelling quite often myself, so I know what you mean, but others may not.
Laugh out Loud!
That pie is so awesome sounding I must try it!
I bet a little lime or lemon could work in it too.
I need to do a bunch Jumping Jacks or Knee Bends beforehand:)
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