Skip to comments.Weekly Cooking Thread March 26, 2011
Posted on 03/26/2011 7:06:33 AM PDT by libertarian27
Welcome to the 16th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or six 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.
March 26 National Nougat Day
March 27 National Spanish Paella Day
March 28 National Black Forest Cake Day ~ Something On A Stick Day
March 29 National Lemon Chiffon Cake Day
March 30 Turkey Neck Soup Day
March 31 National Clams on the Half Shell Day ~ Oranges and Lemons Day ~ Tater Day
April 1 National Sourdough Bread Day
Weekly Cooking Thread Ping list
(to be added/deleted please request on the thread or PM)
Last week’s recipe recap:
Appetizer* 13 BAR ROOM BOLOGNA
Appetizer* 19 cheese crisps
Dessert* 7 Hersheys Old Fashioned Fudge
Dessert* 11 Soda Cracker Pie
Dessert* 91 Browned Butter Fudge
Meal* 6 Tarte Flambe
Meal* 10 dads prime rib
Meal* 26 fajitas
Meal* 32 40 Clove Garlic Chicken
Meal* 38 40 clove chicken
Meal* 47 Garlic Shrimp with Linguine
Meal* 50 Perfect Chicken Thighs
Meal* 52 Family Favorite Fajitas
Meal* 53 Taco Bell Chicken Quesadilla
Meal* 61 Red Lobster Shrimp Scampi Recipe
Meal* 70 TWICE COOKED PORK / A SZECHUAN RECIPE
Meal* 71 Fried Smoked Chicken
Side* 14 asparagus spears
Side* 29 Baked Garlic Bulb
Ham Roll Ups
4 oz softened cream cheese
2 T mayo
2 T chopped pecans
sprinkle of garlic powder, to taste
6 slices of ham, lunchmeat style rectangles
Stir together the first four ingredients and spread onto ham slices. Roll up like a jelly roll. Slice into appetizer size rounds.
Made this last night. The flu is going around and this is our ultimate comfort food. I searched for a good pot pie recipe for years. Finally found this one. The secret is the double crust!
PERFECT CHICKEN POT PIE
Preheat oven: 375 degrees
Meat from leftover chicken carcass or enough cooked chicken (white and dark) to make 4-5 cups
5 C. stock
3 TBSP undiluted chicken-flavor Better than Bouillon (or bouillon cubes)
1 stick unsalted butter + 3 TBSP olive oil
2 onions, chopped
3 carrots, peeled (or 1-1/2 C. baby carrots)
3/4 C. flour
1/2 C. heavy cream
1 (10-ounce) package frozen peas (2 cups)
salt/ fresh ground pepper
1/2 cup fresh parsley leaves, chopped
1 egg, beaten + 1 TBSP water
1 store-bought pie crust for each pan. [I use 8 x 3-1/4 in. aluminum loaf pans. They come in packs of 3, which is about the right amount. If you have excess filling, put it
in a ramekin.] If using full size pie pans, you’ll need 2 crusts per pie.
1 egg, beaten
Dissolve bouillon in the hot stock. Blanche carrots in stock for 2 minutes. Remove and dice.
In a large stock pot heat butter & olive oil. Saute onions over medium heat until translucent.
Add flour to onions. Cook, stirring, for 2 minutes.
Slowly add hot stock, stirring until thick.
Stir in cream. Taste for salt/pepper.
Fold in chicken, carrots, peas, parsley.
Add lemon juice, stir well. (The filling will thicken slightly as it bakes. It should be on the “wet side” before pouring into pans.)
Pour filling into pans, leave about 1/2 in. to top of pan.
Lay out 1 crust per pan. Brush one side with egg wash. Brush rims and sides of pan with egg.
Fold sides of crust toward middle, making a double crust. Top pan with crust, folded side down. Fold excess crust under lip of pan. I don’t trim crust...just let it hang down, using “egg glue” to make it stick to side of pan. Use a fork to crimp rims.
Lightly brush entire crust with egg. Cut 6 slits in top.
[If using regular pie pan, “glue” 2 crusts together for each pie.]
Cover pies loosely with foil. Cook at 375 for 40 minutes .
Reduce heat to 350. Uncover, cook 30 minutes more. Let rest 10 minutes before serving.
If not cooking immediately, don’t brush top with egg until ready to cook, keep in refrigerator for 3 days.
For freezing, leave crust off. Wrap each pan in 2 layers plastic wrap + 1 layer foil. Will keep for 2-3 months in freezer. When ready to serve, apply crust to frozen casserole as instructed. Add 5 or 10 minutes to covered cooking time.
Please add me to the ping list.
Please add me to the list
You both are added.
Past recipe recap links are on my profile page
Lots of recipes!
LOL! I just posted this before I realized there is a cooking ping list! http://www.freerepublic.com/focus/f-chat/2695009/posts
It’s a five minute bread recipe and a slow cooker yogurt recipe.
Please add me to your list.
some dried lentils
a bit of chopped up onions
a chopped up carrot
a chopped potato
some salt to taste
a little bacon
a little chopped celery
Place all ingredients in slow cooker on HIGH. Let it cook all day. - It’s okay and cheap.
This sounds great. I wish that I had seen it before I stopped by the grocery a few minutes ago, we have evrything but cream cheese. :(
This is a recipe my mother in law used to make to use up left over turkey during the holidays. I now use chicken.
2 Boneless skinless chicken breasts
4 Cups chicken broth
4 Slices bacon
1 Cup chopped peanuts
1 Cup raisins
1 Small can chunk pineapple
2 Cans cream of chicken soup
1 tablespoon mild or hot) curry powder
2 Cups cooked rice
Start by poaching the chicken in the chicken broth. When done cooking, chop into bite size squares. While the chicken is cooking, fry up the bacon to crispy, chop peanuts. When the bacon is done chop into small pieces.
Place the cream of mushroom soup into large sauce pan with 1 ti 1 1/2 cups of the left over chicken broth. Add the chicken and curry powder to the cream of chicken mixture - heat until hot. Cook up rice.
When all is done, place a single portion of rice on a plate and put the cream of chicken mixture over the rice. Sprinkle with raisins, pineapple, peanuts and bacon and enjoy.
Love lentil soup....my mom used to add 1 small can of tomato sauce to hers...remember it still today.
You’re added to the ping list!
I was looking at that 5-minute bread site earlier this week - our mice must click in the same circle :>)
Here’s a direct link to the recipe:
(bookmark it - because you will get turned around on their website - very difficult to navigate - took me 10 minutes to find the page again - I’m bookmarking it:>)
Thanks for the tomato sauce tip!
Please add me to your list.
Ham and Cheese Rollups
1 can refridgerated crousants
several slices of your favorite deli ham
slices of your favorite cheese cheese
My folks used to know a lentil farmer in southern Wasington state (met him at a golf tournament), and he gave her that tip. Each year he would bring her a 20 pound sack of lentils....sooo many lentils, so little time....
Printed your recipe. Making this morning...thanks!
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