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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)

Tried this old recipe of my grandmother's....pretty good... Almond Butter Chicken with Orange Sauce - serves 4 2 boneless, skinless chicken breasts 2 tbsp all-purpose flour 1/2 tsp salt 1/2 tsp black pepper 1 egg, beaten 1 Sliced almonds Orange Sauce: 1 tbsp brown sugar 2 tsp cornstarch 1/2 cup juice of one fresh orange 2 tbsp butter 1 tsp grated orange rind Orange sauce: Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat,stirring constantly, until thickened. Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet to �" thickness. Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into egg and press with almonds. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. Serve with orange sauce. .

We use pork loin from Costco for this yummy meal..... BBQ Pork Tenderloin with Apricot-Ginger Sauce - serves 4 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp dried thyme 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 2 well-trimmed pork tenderloins, about 3/4 to 1 pound each For the sauce: 1/2 cup apricot preserves 1 tbsp finely chopped crystallised ginger 1 tbsp sherry vinegar 1/4 tsp dried thyme In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mixture on all sides of pork tenderloins, pressing it into meat surface. Place tenderloins in centre of cooking grate. Grill 25 to 30 minutes for medium (160�F/71�C) and centres are still slightly pink, turning occasionally throughout grilling time to brown them evenly. Meanwhile, make sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm. Remove tenderloins from grill. Carve into slices and serve with sauce.

One of my favorite ways to make swiss chard is with fresh tomato sauce and penne loaded with parmesan cheese. I’ll try to write out the recipe but it won’t be too exact since it’s just something I throw together.

In a large saucepan saute 1/4 of a minced sweet onion in 1 tbsp of olive oil. Add 1 minced clove of garlic and half a grated carrot. Saute for a few minutes together and 4 cups of chopped fresh swiss chard, stems removed. Cook until wilted and add 4 cups of crushed tomatoes (or more to taste). I like to let it simmer for at least 30 minutes or so. You can add a little water if you don’t want it too thick. Cover and continue to cook on low while you boil water in a saucepan for pasta. Cook 1 lb of penne, drain and mix with tomato/swiss chard mixture. Top with parmesan cheese and serve.

My mom used to partially cook the white stems, dip them in batter and deep fry them.

I found this recipe on the internet and bought the butternut squash. I plan on making it within the week..

Butternut Squash and Scallion Risotto

Ingredients
* 1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
* 1 quart chicken or vegetable stock
* 2 tablespoons olive oil
* 1 shallot, sliced
* 3 scallions, thinly sliced (white and green parts divided)
* 2 garlic cloves, minced
* ¾ cup Arborio rice
* 1/4 cup dry white wine

Procedures
Place the squash and the stock in a medium saucepan over high heat. Simmer, uncovered, until the squash is tender, about 15 minutes. Set aside over low heat to keep warm while you proceed with the recipe.

Coat a dutch oven or deep sauté pan with the olive oil, and set it over medium heat. Add the the shallot, white parts of the scallions, and garlic and cook until fragrant and beginning to brown, about 3 minutes. Add the rice and continue to stir until the grains are covered in oil and beginning to toast, about 1 minute. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 3 minutes. Turn the heat down to medium-low, and add 1 cup of the warm stock, stirring occasionally until the rice has absorbed the liquid.

Continue adding stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat.

When the rice is nearly cooked through, add the remaining stock and the squash cubes. Stir in the green parts of the scallions, reserving some for garnish. To serve, ladle the risotto into bowls and sprinkle with the remaining scallions.