Weekly Cooking Thread - February 12, 2011

FreeRepublic Cooks | February 12, 2011 | libertarian27

[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.

[don-o]

I'll share a quick easy tomato sauce here. From memory and how I do it.

First, grate onion. I use a box grater. The grating releases more flavor. Saute that in butter for about ten minutes until the onion is well done. Chop (or mince) some garlic and add it.

Here I add a couple of Tbs of olive oil and a couple Tbs of an Italian spice mix we have on the shelf plus a good grind of pepper. Let the dried spices get nice and incorporated.

Then add a can (or two or three) of crushed tomatoes. My preferred brand is Muir Glen. I find the flavor way superior to other brands.

Let that come to a boil, then simmer for a few minutes. When we have it, I add fresh basil and parsley at the very end.

Also, to taste, a little sugar and salt may be added,

I make this in big batches. It saves well.

[Flamenco Lady]

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.

[Sparky21555]

Stuffed Chops

Paste
1/2 med sweet onion
2 tbs bourbon (your call)
1 tbs light brown sugar
1 tbs fresh ground pepper
1 1/2 tsps corn or canola oil
(Use a blender to combine all ingredients)

Stuffing
4 tbs butter
1/2 med green bell pepper, chopped fine
1/2 med sweet onion, chopped fine
1 celery stalk, chopped fine
1 cup dry corn bread crumbs
1 dozen pitted prunes (your choice, I don’t use them, original recipe did)
2 tbs chopped fresh parsley
1 tbs chopped minced fresh sage (or 1/2 tbs dried sage)
1/4 tsps dry mustard
salt to taste
1 to 3 tsps chicken stock

Take six 1 1/2” to 2” thich bone in chops, slice horizontaly CLOSE to the bone and rub paste inside and out. Place in a large plastic bag for at least 2 hrs, preferably 4hrs. Remove and let stand for 20 to 30 minutes.

To make the stuffing, melt the butter in a small skillet. Add peppers, onons, and celery, sauteing until soft.Place in a mixing bowl and add the remaining ingredients, add only enough stock to loosely bind the ingredients together.

Stuff the chops equally.

Preheat oven to 225 degrees.

Warm a heavy skillet over high heat. Sear the chops on both sides. Place chops in a pan with a grill. Cook for 1 3/4 to 2 hours. Make sure internal temp is at least 160 degrees.

Serve HOT!

[Flamenco Lady]

I traveled to the Dominican Republic several times during the 1970’s and 1980’s as a school friend I went all through grade school and high school with had moved there with her family and I went to visit her. One of the best things I ever ate was a goat stew served to me for lunch at the home of of her and uncle.

I assumed initially and incorrectly that it was an oxtail soup and raved at how good it was. By the time we were all on our third bowl of the stew, I finally asked the aunt for the recipe. She was more than a bit reluctant to tell us what was in it, since there were several Americans at the table and she knew we would not be used to eating goat. When she finally told us, we were all shocked and immediately stopped eating as visions of the scrawny goats we had seen in the surrounding countryside popped into our heads. In response to our shock, she continued and said, isn’t it amazing how good something can be when you aren’t afraid to try new things. Needless to say, we all finished our stew knowing that she was right!

[pops88]

I recently made Chicken Paprikas. My neighbor who had been a home ec. major stopped by that day, had never heard of it, and loved the dish I gave her. It’s been one of my, and my children’s favorites. The original recipe came from The Joy of Cooking, and I make it from memory, either a cheap or expensive version.

Chicken Paprikas (quicker but more $)

4 skinless, boneless chicken breasts
1 onion, chopped (roughly a cup)
2 C. chicken broth (plus water if cooking long to allow reduction)
2-3 T. paprika (Hungarian preferred)
2 T. flour (optional to thicken)
1 C. sour cream (room temp preferred and may adjust to taste)
2 T. butter (plus or minus to saute onions, or may use oil)
Salt

Saute onion in butter until translucent. Add paprika and stir a bit to bring out it’s flavor. Sprinkle on flour (I omit this) and stir. Add liquid and chicken breasts. Cover and simmer. Keep enough liquid to cover the chicken while cooking. I simmer a long time to allow the chicken to shred (I use that property to thicken sauce). When chicken is done gradually add spoonfuls of broth to sour cream and stir to prevent sour cream from lumping. When the sour cream is warm and liquid, gradually add it to the pot of chicken while stirring. Taste and add salt. This is a very important seasoning to really bring this dish together and make it sing. Simmer a bit and serve over egg noodles, with spaetzel, dumplings or by it’s self. This is a dish that’s better the second day. The flavor is so good I hate to serve it on anything and dilute it, but then it doesn’t go as far :(

The cheaper version is more time intensive. I cook chicken parts in salted water, save the broth, skim the fat, let the chicken cool, then pull off the meat to put in the dish. My dog prefers this method since he gets the skin and bits I don’t use. It kills me to spend an afternoon making this dish and watch my daughter eat half of it in one sitting because she wants it by it’s self without noodles or spaetzel. I want to eat it straight and make it stretch for her. I’m such a bad mother. LOL.

Another great recipe was found by my husband when he had to cook when I was working.

Crockpot Beef

Beef- any cheaper cut
1 can of beer
Ketchup
Onion Soup Mix
carrots, potatoes, etc. as desired

Put beef in crockpot. Squirt ketchup over the top (there isn’t an exact amount, just thinly and roughly cover meat). Add onion soup and beer. Cook. Add cut veggies the last 1/2-1 hour before serving. Hint- if beef is bulky, cut to allow liquid to mostly cover it in crockpot.

I don’t add veggies. I’m the only one that likes carrots and they taste great in this. I serve this over mashed potatoes because the gravy is so great on them, and when the meat is gone, the extra gravy provides a few more tasty dishes over the potatoes.

[TheMom]

You don’t have a tap for your vanilla. ;-)

I typing from my phone, and these old eyes of my don’t do so great with small print.

[rightly_dividing]

No, I’m not that fast. You published this recipe on the 8th on a Pie thread.
http://www.freerepublic.com/focus/chat/2670674/posts?page=48

post #59 in reply to #57

[Flamenco Lady]

LOL! Actually, I need a tap for my vanilla. I have two daughters who love to bake cookies, cakes, and anything sweet. I bought a 16 oz. bottle of vanilla after we had completed all our Christmas baking. There is now only about 2 oz. left of the vanilla! ;)

[pops88]

Alton Brown has an overnight, crockpot oatmeal recipe. I can’t post it because of bandwidth issues- I can’t get Food Network to load. It sounded yummy and I tried to make it once after seeing it on his show. I have a very large, oval shaped crockpot though that cooks unevenly and the outer edges burned:( I thought it would be a really great breakfast to wake up to. I think it would work fine in a smaller, traditional style crockpot or with more liquid in a bigger one. I only made it once since I’m the only one that will eat oatmeal here, but the concept was great.

[dearolddad]

Please add me to your ping list.

[ADemocratNoMore]

Please add me to your cooking ping list as well.
Thank you.

[ladyvet]

I tried it too....burned and was a mess in the morning. I have a small traditional crock-pot and still had to throw the mess out. But your right...it sounded really good!

[sweetiepiezer]

I have heard you can use different flavorings of mixes. I am going to have to give the lemon a try, thanks.

[momtothree]

I will definitely try. I use pasta dishes as a quick dinner idea on those extremely busy days. If I can freeze the sauce in family size portions, then my work is almost completely done. Thanks.

[ChocChipCookie]

Speaking of Oreos, have you tried Oreo truffles? You need a food processor. Put an entire package of Oreos in the processor and process the heck out of them until they’re very, very fine. Then, add 8 oz. softened cream cheese. Cut it into chunks and add one at a time until everything is completely incorporated. Shape into small balls and freeze for a couple of hours. When the truffles are very firm, dip them in chocolate — white or otherwise. These are incredible. I wish I had never found out about them! LOL

[kalee]

Favorite Thin Mint Recipe

Fat Man’s Misery

9 oz pkg Nabisco Chocolate Wafers, crushed (I use Thin Mints)
1/2 cup (1 stick) butter
1 cup confectioners’ sugar
1 egg (Use pasteurized egg product equivalent to 1 egg)
Few drops almond flavoring
1/2 pint whipping cream
1/2 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Line a pie pan with wafer crumbs. Cream butter and sugar together. Add eggs and cream again. Add almond flavoring. Spread this on the crumbs. Whip cream with sugar; add vanilla extract, then pecans. Fold until well blended. Spread over first mixture. Cover with more crushed wafers. Let stand in refrigerator for 12 to 24 hours.

[MaxMax]

That's alot of eggs, but I'll have to try it since my chicken
is starting to lay again after all the cold weather.

I made a combination recipe the other day to see how it would work and
it turned out really well.

1-Acorn squash
1-Sweet Potato
1-Russet Potato
1-tablespoon unsalted butter
1/2 tsp Nutmeg

Cut Acorn in half, deseed, and place in a square microwavable dish with 1/2 inch
of water to the bottom, add the butter to the water. Cook on high for six minutes
then spin the halves and cook another six minutes, remove squash from water and cool.

Boil the Potatoes in their skins until barely firm. The Sweet Potato will take longer
so remove the Russet when the center just pierces with a fork, and cool.

Use a spoon on the Taters to remove the skin by scraping,
and the same spoon to clean the Acorn.

Now mash them all together until chunky and reheat in the micro for 4-min
and let sit covered. Make this ahead of time and just nuke it 10-min
before the main dish is served.

It didn't need butter or salt it was so good. I do add a sprinkle of Nutmeg
to the top though. Cinnamon or Ginger would also be good.
And of course fresh ground Pepper.

Don't use a hand mixer because the flavors of each will stand out in each bite
if you allow pieces of each stay firm.

/Salute

[waterhill]

Good post...

works well on big bucks and bulls ( antlered critters )...

Bump...

[waterhill]

I put game animals on ice/water/salt/acv for at least 3 days ( sometimes way longer ) in a big cooler before the final butcher/process. Keep it changed... When the water mix runs clear, have no fear... and you will have some really good meat, no matter how old that buck is...

I have used Apple Cider Vinegar to clean old guns!!! lol

I even take a nip for me daily, and add some to critter water...

Acv is wonderful in many ways...

[momtothree]

Another vinegar trick: use white/clear vinegar, ammonia and water. I use about equal parts. They make an excellent window cleaner. I buy the off brands and it is very inexpensive. If you have little kids/or want to make sure you think it is a window cleaner, you can add some blue dye. I simply use an empty window cleaner bottle.