Skip to comments.Weekly Cooking Thread~May 7, 2011 (Mom's Recipes)
Posted on 05/07/2011 6:00:14 AM PDT by libertarian27
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May 7 - National Roast Leg of Lamb Day
May 8 - National Coconut Cream Pie Day - National Empanada Day
May 9 - National Butterscotch Brownie Day
May 10 - National Shrimp Day
May 11 - National Mocha Torte Day
May 12 - National Nutty Fudge Day
May 13 - National Apple Pie Day - National Fruit Coctail Day
Weekly Cooking Thread Ping list:
(to be added/deleted - please post on thread or PM)
Last week’s recipe recap:
Appetizer* 10 TOMATILLO AVOCADO SALSA
Appetizer* 25 Quick Asian Shrimp Appetizer
Dessert* 23 Chocolate Oatmeal Cookies
Meal* 3 KILLER CHILI
Meal* 4 Pasta Carbonara
Meal* 14 Picadillo (Shredded Beef)
Meal* 21 Eggs Benedict Casserole
Side* 11 Ham and Spinach Saute
Side* 24 Better Than KFCs Cole Slaw
Soup* 5 Ham Soup
Thought it would be fun to search through our memories and remember our Mom’s favorite go-to recipes when we were growing up - Have some of your mom’s favorite recipes?
If you’ll be spending time with mom this weekend ask for some of her great recipes. If your kids are visiting you - write down some of your great recipes to give to them!
Here is a quick and delicious crock-pot recipe that my husband made a few days ago. Not sure which website he found it on but he said it was very easy to make. ( I have to admit, it probably wouldn’t have appealed to me and I probably wouldn’t have made it. But I’m glad he did!):
Beef Burger Stroganoff
1 1/2 lbs. lean gd. beef
3 slices bacon, diced
1 med/lg onion
2 Tbsp flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4 oz) cream of mushroom soup
2 tbs red wine
1 C sour cream
cooked, flat noodles
In large skillet, throughly brown ground beef and bacon. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, salt. Stir in undiluted soup and wine. Cover pot and cook on low 4-5 hrs. Stir in sour cream, tempering sour cream first. Let stroganoff heat through again before serving.
Serve over noodles.
Serves about 4-6.
Ooh! That sounds wonderful! I think my kids would gobble that up. Thank you for posting the recipe!
My mom made the BEST spaghetti sauce. When we visited relatives back east the first thing she had to do was make a batch of her spaghetti sauce.
Unfortunately, this excellent recipe died with her in 2009. Unless my siblings are lying, nobody asked her for the recipe. I KNOW it’s laying around her someplace... my mission in life is to find it.
I know it involved lots of red wine.
I’ll look around and see what other mom’s recipes I can find when I get off work. She made a Cuban Chicken and Rice that is very unique...if you like citrus based sauce on chicken and rice. My favorite is black beans and rice, cubano style.
No, she/we aren’t Cuban, but I was born there and my parents lived there in the mid 50s as my dad played winter baseball in Havana.
My mother loves this sauce over warmed Gingerbread Cake:
1/2 cup sugar
1 T cornstarch
pinch of salt
1 cup boiling water
In a saucepan
Combine sugar, starch, salt. Gradually pour in boiling water, cook over direct heat, stirring constantly, until boiling. Continue cooking 5 minutes longer. Remove from heat and stir in butter and nutmeg.
Pour over individual portions of warmed Gingerbread cake.
I love Cuban food, although I have no Latin American or Spanish blood in me either. I would love it if you could post any of your Cuban recipes on the thread!
Grannys Sunday Chicken.
1. Catch Chicken
2. Chop off and and catch it again.
3. Pluck and gut Chicken.
4. Roast to perfection and serve with Mashed Taters, Gravy, Rolls, Green Beans, and Cornbread.
MY wife loves citrus sauces and chicken - please share a recipe or two.
Wiseguy! - lol - love your tagline.
I love recipes! Please add me to your ping list. Thank you.
You’re added to the ping list.
(check my profile page for most of the past recipe threads((I’m a tad bit behind on updated that)))
I’ll try to post some recipes later today. I get off work at 9AM then have to sleep most of the day...LOL! If I don’t get to it this week, I’ll try to get it for next week’s thread.
~Kitchen Ping List~
Some food related articles this week:
Gas, food prices affecting Meals on Wheels for seniors
Smithfield CEO: Higher Food Prices Are Here To Stay
Why Wood Pulp Makes Ice Cream Creamier
Camarones a la Playa (Beachside Shrimp)
1 lb 25-32 count shrimp, peeled and deveined
juice of 2-3 limes, possibly 4 if not juicy.
4 cloves garlic (or 4 level tsp of minced garlic in oil)
1/2 lb large mushrooms, sliced
skewers (if using wooden, soak them in water first)
Slice limes, squeeze juice into bowl. Chop garlic finely, add to juice, and stir a bit. Add shrimp to juice mixture -- juice should JUST COVER shrimp. If need be, add juice from another lime. Marinate 15-20 minutes.
Assemble the skewers: mushroom slice, 1 shrimp, mushroom slice, mushroom slice, 1 shrimp, mushroom slice...repeating until skewer is about 3/4ths full.
Grill over open fire or on a portagrill (set on high) for 2-3 minutes (not longer!). If using open fire, rotate the skewers 1/2 turn after 90 seconds. If using portagrill, turn once during cooking.
Variation: add small cubes of fresh guava or papaya to the skewers while assembling.
Optional: salsa of your choice, for dipping. I happen to like these plain, but everyone to his own.
Comment: the lime juice mixture oxidises (partially cooks) the shrimp. The fire/grill is just to heat them up a bit.
Coma a la placer!
“I know it involved lots of red wine”
Okay, just asking... did the wine go into the sauce or into the MOM? Either way sounds good to me. LOL
The wine mostly went into the sauce but mom liked to have a glass or two during prep as well. ;-)
I got a recipe from a friend for a pound cake. She listed under ingredients: one bottle of wine that you like. I wondered why till I read the directions. Open bottle of wine, pour a good, healthy glassful and drink. Repeat. Repeat. Repeat. She guaranteed that the pound cake was delicious. If not, you didn’t care by then if you repeated enough. LOL
1 pound 21-25 count shrimp
1 pound bacon
2 green bell peppers
2 red bell peppers
1 large onion
1 pound shredded mozzarella cheese
1 cup guacamole
1 cup sour cream
Your choice of Spanish rice
Heat up the grill. Season shrimp with a southwestern blend spice mix ( I like Emeril’s), wrap each shrimp in 1/3 slice of bacon. Skewer the shrimps on pre-soaked wooden skewers. Place on heated BBQ and cook until bacon is done.
In the mean time, slice the veggies and get them cooking on the stove in a little olive oil. When nearly soft, they are done.
Put shrimp on a baking pan and cover with mozzarella (room temp) and bake just until the cheese starts to melt.
Plate the veggies and spanish rice. Put shrimp over the veggies. Add a scoop of guacamole and a scoop of sour cream.
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