[libertarian27]

'Governing a great nation is like cooking a small fish - too much handling will spoil it.'

~Lao Tzu~

[InterceptPoint]

Ping.

[InterceptPoint]

Ping.

[libertarian27]

Weekly Cooking Thread Ping List

Last week’s recipes:
http://www.freerepublic.com/focus/chat/2672597/posts?page=103#103

Dessert* 15 Butter Milk Pie
Dessert* 25 Strawberry Cake Cookies
Dessert* 55 Brownie Dipped Cookies
Dessert* 56 Candy Bar Brownie Muffins
Dessert* 75 Oreo truffles
Dessert* 76 Fat Man’s Misery Thin Mints
Dessert* 86 Jumper’s Motherlode chocolate cake.
Dessert* 92 Chocolate Peanut Butter Cream Cheese Spread
Meal* 46 Baked Oatmeal
Meal* 10 Pan Fried Lobster
Meal* 10 Poached Salmon
Meal* 19 Zesty Swiss Chard Wraps
Meal* 21 Slow Cooker Lamb Shanks
Meal* 32 Pressure Cooker Chicken
Meal* 36 Garlic Ginger Barbequed Baby Back Ribs
Meal* 36 Emeril’s ESSENCE Creole Seasoning
Meal* 38 Meat with the Good Gravy
Meal* 45 Bingers Chicken Breasts Parmigiana
Meal* 61 Quick & easy tomato sauce
Meal* 63 Stuffed Pork Chops
Meal* 65 Chicken Paprikas
Meal* 65 Crockpot Beef
Meal* 90 Baked Wrapped BBQ ribs
Meal* 89 Roasted BBQ ribs
Meal* 93 Easy Crockpot Lasagna
Meal* 101 Honey-Glazed Cornish Game Hens with Spiced Compote Stuffing
Side* 14 Yorkshire Pudding
Side* 20 Yorkshire Pudding
Side* 77 Mashed Tri Potatoes & Squash
Side* 84 Yorkshire Pudding
Side* 87 Bill Knapps Copycat Au Gratin potatoes

(I mistyped the date above - curious how cooking has changed 900 years in the future...LOL)

[rambo316]

bump for later.

[martin_fierro]

Let's all make Bacon Tater Tots!

Ingredients

    * 1 (32 ounce) package tater tots
    * 2 pounds sliced bacon, cut in half
    * 6 slices American cheese

Directions

   1. Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet.
Bake for about 10 minutes, so that they are no longer frozen but not completely cooked.
Remove from the oven and allow to cool.
   2. Place bacon slices in a skillet over medium heat.
Fry bacon until cooked through but still flexible.
Drain on paper towels.
   3. Break each slice of cheese into small pieces.
Each slice should make about 16 pieces. 
Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. 
Place on a baking sheet. Repeat until you run out of tots.
   4. Bake for about 30 minutes in the preheated oven, until the bacon is crisp.

[prisoner6]

Checking in. Thanks for the posts!

[31R1O]

I didn’t know there was a cooking ping list. Please add me.

[31R1O]

I didn’t know there was a cooking ping list. Please add me.

[antisocial]

Bump for later

[kimmie7]

Is there a ping list to which I can be added?

[libertarian27]

Sweet Cole Slaw

Medium Head Cabbage - Shredded (1 bag 16oz+mix)
Shredded Carrots - amount to your preference
2T+ Diced Onions
(Shredded Radishes - Optional)

2/3 cup Mayonnaise
3 T Vegetable Oil
1/2 cup sugar (or less for less sweet sauce)
1T Vinegar
1/4t Salt
1/2t+ Poppy Seeds

Chill at least 2 hours (combined) before serving

[bgill]

Poorman’s Toffee:

1 sleeve saltine crackers (you’ll have a few leftover)
1 cup margarine
1 cup sugar
1 12 oz package chocolate chips
chopped nuts optional

Line a jelly roll pan or cookie sheet with crackers laid side by side in a rectangle shape. Note - try to use a flat cookie sheet rather than one that’s too warped.

In a small saucepan, melt the margarine and sugar together. Bring to a boil and continue to boil for 3-5 minutes. Stir regularly. Do not let it burn. Pour over the crackers.

Bake at 350 for 7 minutes.

Remove from oven and sprinkle on chocolate chips. Wait until the chocolate melts and spread it evenly across the crackers. Sprinkle chopped nuts on top if you wish but it’s good without them.

Put into fridge to chill. Once chilled, break into chunks and enjoy. Unless your house is cool, it’s best to store in the fridge.

[dainbramaged]

Adobo Chicken with ginger:
This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken. Great for picnics.

Ingredients:

* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns

Directions:

1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Some folks like to brown the chicken first or put the pieces under the broiler for a few minutes at the end.
Chop a few scallions and sprinkle over the dish for some color. Serves six.

[Fast Moving Angel]

Just got this recipe from the Cinnamon Grahams box and can't wait to try it:

Cinnamon Graham-Apple Crisp

6 Granny Smith apples (2 lb.), thinly sliced
½ tsp. ground cinnamon
1/3 cup flour
2 tbsp. brown sugar
¼ cup (1/2 stick) cold margarine or butter
10 Honey Maid Low Fat Cinnamon Grahams, coarsely chopped (about 1-1/2 cups)

Heat oven to 350 degrees.
Combine apples and cinnamon in 9-inch square baking dish.
Mix flour and sugar in medium bowl. Cut in margarine or butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped grahams; sprinkle over apple mixture. Cover loosely with foil.

[Netizen]

In a pinch and you’ve run out of buttermilk? I’ve added the others because they are relatively common and someone might like them. Three is a NOTE on one of them, that came from the original poster at that site. From that site, evidently the lemon juice and milk substitute is better than using the vinegar.

Lemon and Milk

In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. Perfect!

Yogurt and Milk

Mix 3/4 cup plain yogurt with 1/4 cup of milk. Stir and make it a quick substitution for buttermilk.

Milk and Cream of Tartar

Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

You can also do 3.5 tsp. of white vinegar in a 1 cup measuring cup and then fill to the 1 cup mark with milk.

Those with dairy allergies can use coconut milk with vinegar.

From the same site, other substitutions

SOUR CREAM for ITALY
PLAIN WHOLE MILK yogurt + Lemon juice = sour cream
Must be PLAIN WHOLE MILK yogurt. I found PLAIN Greek yogurt at all the Ipersisa stores.(Greek tastes best)
Not as thick as making it from real cream + cultures but ALL of my Italy relatives just loved it!

RECIPE:
1 small container of WHOLE MILK PLAIN yogurt
ADD juice of 1/2 lemon (strained)
Let sit in fridge for 3 hours (or more)
Done.

SUBSTITUTE FOR EVAP MILK ( 12 oz can )
Put twice the amount of fresh milk that you need in a saucepan, and let it slowly simmer until only HALF remains in the saucepan. (can take hours)

SUBSTITUTE FOR PHILADELPHIA CREAM CHEESE
Italy does have this product on the shelves but at the exhorbitant price they charge it makes it far too expensive to make even a simple cream cheese frosting.

HOMEMADE PHILADELPHIA CREAM CHEESE
Do this at noon.
1 quart PLAIN WHOLE MILK YOGURT
1/2 tsp salt
1 new knee high panty type stocking
Colander with handles

Instructions:
Stretch out the stocking
Tie a knot 1/3 up from the toe

Place the stocking in a tall clean beverage pitcher, overlap the elastic part of the stocking over the edge.
Bring the knot 4 inches from the top.
Stir the salt into the yogurt
Dump all of it into the stocking. (do not squeeze)
Lift stocking out, tie a knot right after the ball of yogurt.
Tie each side of stocking to the colander handles.
The ball should be totally suspended.
Put colander into a larger pot or pan.
Put both into the fridge UNCOVERED for a min. of 12 hours to drain.
When you wake up the next morning … Voila!
The best tasting cream cheese …ever !
Store in a resealable container.
* NOTE: When i first read this recipe it just didn’t make sense to me. Then when i did it, not very much liquid drained out and it made even less sense. But when i tasted it … i was blown away ! I may never buy cream cheese from a store again, even here in the USA.

SUBSTITUTE FOR BOURSIN (not found in Italy)
1 cup cream cheese
1 cup butter (room temp softened)
1 large clove of garlic smashed into a paste
1 T dried parsley, also smashed into a powder
Mix
Refrigerate so it hardens a bit
Very simplistic recipe but is identical to store bought
at much less than 1/2 the price.

SOUR CREAM # 2
Homemade Sour Cream
1 cup heavy cream
1/4 cup LEMON JUICE
In a screw-top jar or mason jar with lid, combine the heavy cream and lemon juice. Shake the ingredients up a bit to thoroughly mix and let stand, COVERED, at ROOM TEMPERATURE for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that sour cream is well chilled before using.

http://www.joythebaker.com/blog/2009/10/the-best-buttermilk-substitutions/

[kalee]

We made these this morning, just made 1/4 of the recipe to try it out as I need a bake sale item next month and wanted something new. OMG these are too die for!!!! From this website. http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ My daughter says her Bolognese Sauce is excellent too. Pioneer Woman’s Cinnamon Rolls Added by Ree on September 3, 2009 in Breads, Sweet Rolls Prep Time 2 Hours Cook Time 30 Minutes Servings 8 Difficulty Easy Ingredients 1 quart Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt Plenty Of Melted Butter 2 cups Sugar Generous Sprinkling Of Cinnamon _____ MAPLE FROSTING: 1 bag Powdered Sugar 2 teaspoons Maple Flavoring ½ cups Milk ¼ cups Melted Butter ¼ cups Brewed Coffee ⅛ teaspoons Salt Preparation Instructions Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting. Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

[Semper911]

Do you have room for one more on that ping list of yours?

[Netizen]

Pasta and Kidney Bean Salad
2 cups rotini (spiral) or other medium sized pasta 2 cups red kidney beans, cooked 1 cup  zucchini, diced 1 cup green bell pepper, diced 1 cup tomato, chopped 1/3  cup green olives, chopped	1 cup mayonnaise 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp coriander 1/4 tsp sage Feta cheese optional
Cook pasta until al dente.  Rinse and drain. Put in large bowl and add rest of the ingredients.  Mix thoroughly and serve at room temperature.  Yield 6 servings   Nutrition Facts: 383 calories, 30 g fat (5 g saturated fat), 14 mg cholesterol, 423 mg sodium, 23 g carbohydrate, 8 g fiber, 8 g protein, 2 g sugars, 129 mg phosphorous, 65 mg calcium, 3 mg iron, 436 mg potassium, 641 IU vitamin A, 29 mg ATE vitamin E, 28 mg vitamin C.

This is a new recipe for us.  I first made this last week and I just finished making another batch.  Its from a low glycemic index cookbook.  The above is the recipe as in the book, but I did make some changes.

I don't care for uncooked zucchini so I used a can of green beans (unsalted).  I also used a can of light red kidney beans, (rinsed and drained).  I replaced the chopped tomato and chopped green pepper with 1 can of Rotel.  I didn't have any green olives on hand, but will try it when I do and I will try it using sliced black olives as well.  The mayo.  I used 1/2 low fat and half canola (both Hellmans).  Seasonings, I reduced the coriander to 1/4 and the sage to just under 1/4, only because I wasn't too sure how coriander would taste and I know sage can be overwhelming.  So far the sage hasn't been a problem at all, so next time I'll probably go ahead with the full 1/4.  I've been increasing the coriander each time too, so neither of them have been overpowering.  I mix the mayo and seasings in a separate bowl then add to the other bowl so as to not over mix the noodles and cause them to fall apart.

We really like this. The changes made would reduce the fat and when the canola mayo is gone I'll probably stick with the low fat, which would really reduce the fat.

[Arrowhead1952]

I have a question for the cooking thread members.

Have any of you tried a spaghetti squash? They are great. Put them in the microwave for about seven minutes, turn half a turn and another seven minutes.

Take out with a cooking glove. They are VERY hot. Let cool for about 20 minutes and cut in half. Take out the seeds. Pull the stringers out with a fork. Serve with any pasta topping.

[Netizen]

This isn't zucchini bread, but...

Zucchini Apple Crisp
8 cups sliced zucchini (cut like apple slices) 3/4 cup lemon juice 1 teaspoon ground nutmeg 1/2 cup sugar 2 teaspoons ground cinnamon	Topping: 1-1/3 cups packed brown sugar 1 cup all-purpose flour 1 cup rolled oats 2/3 cup butter, softened Whipped cream or ice cream, optional
Peel and slice zucchini in half the long way.  Run a spoon down the center to remove seeds. Slice like you  would for apple pie. In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.  For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini  Bake at 375°  for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yield: 12-16 servings.  Serving size: 1 cup. Per serving: Calories: 219, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 87mg, Carbohydrates: 36g,  Dietary Fiber: 2g, Protein: 2g

Tastes just like apple crisp. Comes in handy when you have a lot of zucchini and don't know what to do with it. Plus zucchini has less natural sugars than apples, so if you were inclined to use artificial sweeteners this would be more diabetic friendly.