~Jim Davis~
February 26 - National Pistachio Day
February 27 - National Kahlua Day
February 28 - National Chocolate Souffle Day
March 1 - National Peanut Butter Lover's Day
March 2 - National Banana Cream Pie Day
March 3 - National Mulled Wine Day
March 4 - National Pound Cake Day
Weekly Cooking Thread Ping List
Recap of Last week’s Recipes:
Dessert* 24 Poorman’s Toffee
Dessert* 27 Cinnamon Graham-Apple Crisp
Dessert* 40 Pioneer Woman’s Cinnamon Rolls
Dessert* 49 Trillian’s Crack
Ingredient* 30 SUBSTITUTE:PHILLY CREAM CHEESE, OTHERS
Meal* 25 Adobo Chicken with ginger
Meal* 28 Almond Butter Chicken with Orange Sauce
Meal* 29 BBQ Pork Tenderloin with Apricot-Ginger Sauce
Meal* 43 Adobo Chicken
Meal* 59 Sauerbraten
Meal* 61 Best Basic Meat Loaf
Side* 23 Sweet Cole Slaw
Side* 37 Butternut Squash and Scallion Risotto
Side* 37 Parmesan Swiss Chard
Side* 53 Pasta and Kidney Bean Salad
Side* 60 Red Cabbage and Apples
http://www.freerepublic.com/focus/chat/2676360/posts?page=62#62
(To be added/deleted from this Ping list - please FReep Mail me or request in the comment section)
OREO TRUFFLES / simple, but tasty.
So very rich, make them small w/ small cookie scoop or
melon baller. Dip some in milk chocolate, some in bittersweet.
START Finely grind entire box of Oreos. Mix with softened 8 oz cream cheese.
Form into small balls. Chill before dipping. FINAL Dip balls into fave melted
chocolate. Chill to set.
OMG those were good! LoL
OMG...there’s a ‘National Kahlua Day’???
I just bought a bunch of smoked sausage. We’ve made some Sausage with Beans and Rice (which is tasty) but I’m looking other recipes. Any suggestions?
FYI, the thighs were preseasoned with Mexican spices but you can always rinse them off to remove some of the flavor or use them as is in a Chinese dish as those flavors blend well enough. I passed up the bone-in thighs for limit 2 $1/lb but some people wouldn't realize it wasn't the same savings what with having to pay for the bones.
Over the past few months, I've noticed that my HEB store (only store in town) is always out of some of the weekly ad specials. It used to be a good local chain but something has changed. Yeah, HEB, I'm calling you out. The same store over in the next town is also having that problem so I don't know what's up. It's a not only aggravating that it's not there, but when so many around here live in the country and have to limit grocery runs, it a real pain. This week it was $1 cauliflower.
My great-grandmother’s oatmeal cookie recipe. Do oatmeal and walnuts count as vegetables?
Grandma D’s Prize Oatmeal Cookies
Cream:
2 c sugar
1 c butter
2 eggs
1 tsp soda (baking powder)
1/8 tsp salt
Add: 1 cup raisins or chocolate chips (or 1/2 and 1/2)
Mix: 2 c oatmeal (or 1 c oatmeal & 1 c walnuts)
2 1/2 c flour
Cream the first group, add the raisins or chips, then mix the oatmeal (and walnuts if substituted) and flour together and add to rest.
Roll into balls, flatten, bake 350 degrees for 10-12 minutes.
Decadent.
Love zucchini bread but it's pricey this time of year (nearly $2/lb). If you were wise and picked up after-holiday sales on canned sweet potatoes, you can substitute those for pumpkin in pies and breads as the taste is practically identical.
Regarding last week’s notice of Canned Goods Month - nope, never did see any sales. Did anyone?
I am making these tonight and everyone just LOVES them!
Baby back or regular pork ribs
I cut each slab in half, cover each piece generously in cayenne pepper, garlic powder and onion powder. Place them in a foil covered pan and place in the oven at 195 degrees. Cook for 6-7 hrs. No need to check them until done.
Fire up the grill approx. 30 min. Prior to pulling the ribs from the oven.
The baste for the rives is what makes them delicious. In a bowl add cup and a half od honey. Add a quarter cup or more of soy sauce to the honey and mix well. Set aside.
When ribs are done in oven, add moist hickory chips to your fire on the grill. Place ribs on cool side of grill and basted liberally with honey/soy sauce mix. Close lid and let smoke. Turn and baste ribs every 10 min. Smoke on grill about an hour
These will be some of the best and juicy ribs you have ever eaten! Enjoy, I know I will tonight!
Okay, this is a secret that only my FRiends should know...
Find some nice thick Asparagus.
Do the bend-break on one, cut the rest to that length.
Coat in a good olive oil.
Shake Lawry’s Garlic Salt (with parsley) over the medium.
Grill to just before the last crispness creeps out of them.
Serve with Steak....
Best vegetable in the world when grilled!
big mistake.. coming to this thread hungry!
thanks for all your good posts, pix, ideas.
I think I like March 3.. I am a mulled wine fan (big time)
well, in general I am a wine fan
Have a good weekend all. We are snowed in here in NE Ohio, literally. Trying to get someone with a plow to unbury me!
1 Small box uncooked orzo
1 Bunch fresh spinach - julienned
8 Slices cooked bacon
Sesame dressing:
1 teaspoon salt
3/4 cup corn oil
1/4 cup dark [toasted] sesame oil
1/2 cup rice vinegar or cider vinegar
1/2 teaspoon orange zest, grated
1/4 cup soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh cilantro or parsley, minced
Cook the orzo to package directions. Add the bacon and spinach. Pour the dressing over the mixture and toss thoroughly with a large spoon. Cover and put in fridge until cold. Serve with garlic bread.
Savory Sausage and Rice - All in One Skillet
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked regular brown rice
1/2 cup uncooked wild rice
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons chopped fresh parsley
1.Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
2.Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
I’m going to try this today. I’m thinking of putting some mini chocolate chips in one and skipping the almonds.
Cream Cheese Coffee Cake
Ingredients
* 1 cup (8 ounces) sour cream
* 1/2 cup sugar
* 1/2 cup butter
* 1 teaspoon salt
* 2 packages (1/4 ounce each) active dry yeast
* 1/2 cup warm water (110° to 115°)
* 2 eggs, beaten
* 4 cups all-purpose flour
FILLING:
* 2 packages (8 ounces each) cream cheese, softened
* 3/4 cup sugar
* 1 egg, beaten
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
GLAZE:
* 2-1/2 cups confectioners’ sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract
* Toasted sliced almonds, optional
Directions
* In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
* In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight.
* Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
* Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
* Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
http://www.tasteofhome.com/Recipes/Cream-Cheese-Coffee-Cake
I have to make my zucchini parmigiana first. I’ve been craving it like crazy. I plan on cutting the leftovers into small one inch squares and baking them with ziti, tomato sauce and plenty of mozzarella.
Ahh..been sick a couple of days...didn’t get to check in early and missed the start. Please put me on the ping list if you haven’t already!
Wow, this series is a great idea, thanks!
No-Bake Pumpkin Pie
Serves 8
Graham Cracker Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
Pumpkin Pie Filling
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from one package)
1 cup cold heavy cream (divided)
2/3 cup (4 ¾ ounces) sugar (divided)
¾ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumkin puree (1 ¾ cups)
1. For the crust: Adjust oven rack to lower middle position and heat oven to 325 degrees.
2. Pulse crackers and sugar in food processor until evenly and finely ground, about 15 2-second pulses (you should have 1 cup crumbs). Add warm butter in steady stream through feed tube whil pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides. Wipe out food processor bowl and reserve. Using flat-bottomed rameking or dry measuring cup, press and smooth crumbs into pie plate. Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.
3. For the Filling: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.
Combine ½ cup heavy cream, 1/3 cup sugar, salt and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom
Finally a National Day I can get into!
One of my favorite things to do with Kahlua is to substitute the water in (any) brownie mix with an equal part of Kahlua, then prepare and bake as normal (and don't forget the chocolate chips and walnuts!). When the brownies are done, mix some powdered sugar with enough Kahlua to make it drizzle-able (is that a word?) for a glaze. You can also do the same with Bailey's. Kahlua (or Bailey's) brownies are to die for!