Posted on 05/28/2011 6:28:45 AM PDT by libertarian27
Welcome to the 25th installment of the FR Weekly Cooking (Recipes) 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 all of them:)! 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.
This is my chili recipe.
Beef Chili
2 pounds ground beef, or cut into 1/2 cubes
Salt and freshly ground black pepper ( salt optional)
1 T ground cumin
1 large onion, diced
5 cloves garlic, minced
1 T chipotle pepper puree
3 T chili powder
1 T arbol chili powder
1 T ancho chili powder
1/2 - 1 tsp cayenne powder
2 (28oz) cans tomato sauce
3 cans rotel
2 cans beans (pinto and kidney?)
2 tsp sugar or vinegar to cut acidity (I use the sugar)
In a Dutch oven or soup kettle, season the beef with salt and pepper, and saute until browned. Sprinkle with cumin and stir well. Add the onion and garlic, cook until soft. Add the remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour, or until the beef is tender. Remove from heat and adjust seasonings, if needed.
“You didn’t use eggs in your dough?”
No, the dough doesn’t need eggs. I didn’t care much for using a Bisquick dough so I Googled “Upside Down Pizza” and found the dough I use. It comes out somewhat thin and is spread on. I like the way the dough comes out. It’s not too heavy our doughy.
Will you share the dough recipe you used with us by giving the link to the recipe please? I could have used that dough a few weeks ago when I ran out of eggs.
Post 27 has the dough recipe and a note about it at the end. I don’t know I’d find the original recipe I got it from. I just looked at recipes till I found ones that didn’t use Bisquick. As far as I recall, all the dough recipes were the same.
We like thicker dough, how would we fix that?
Thanks! I was confused, I had already copied down your earlier post because chicken artichoke pizza is my very favorite pizza and I definitely want to try it. I thought you were talking about a different dough than the one in the earlier post and I was thinking I should try them both out and see which I liked the best, since with pizza in my house I have to make enough to serve five big eaters, so it is always at least two very large pizzas.
After looking at 30+ recipes I haven’t found any that do not use eggs. It seems this is more of a casserole and not pizza per se. Then it hit me, my husband told me after we got married that his mom used to make pizza with bisquick, but the family didn’t like it. He told me then not to do that! So, now I’m hesitant. :/
While I think of it, I was trying to find a recipe the other day that I think was posted on one of these cooking threads, but I never did find it. I think it was quite a while ago when it was originally posted to one of these threads, but I could be wrong.
The recipe was not really a pizza but was similar to pizza and had a lot of onions. I want to say it was a Scandanavian or Eastern European recipe, but I am not sure. I can’t for the life of me remember the name of it either.
Does this ring any bells with anyone? Perhaps someone will regognize it and remember the name or where it was posted.
I have a sister that sometimes has difficulty with foods containing eggs. She told me about a pizza crust mix she buys at a Winco Store here locally that is sold in their bulk foods section. I know one time when she ran out of the pizza crust mix she used Bisquick in place of the pizza crust mix and it turned out just fine. She did not use the recipe on the box of bisquick but the recipe she normally uses with the pizza crust mix. If you don’t want to use Bisquick, I know Sandra Lee has a home made baking mix on her food network link online.
Here is that recipe my sister has used:
3 1/2 cups mix
1 pkg. active dry yeast
1 cup water
Mix and let rise for one hour. Spread and flatten dough and cover with your favorite toppings. Bake in a 425 degree oven for 15-20 minutes, depending on the thickness of your pizza dough and the melting time of your cheese.
Now, on to something different.....
I made this yesterday. Its sort of a combination of a couple of recipes.
| Mexican Lasagna |
|
| 1 lb. 93% lean ground beef 2 cloves minced garlic 1/2 cup minced onion 1 T cumin 1 can Rotel 1 8 oz tomato sauce 15 oz. can pinto beans, drained 4 T chipotle salsa, divided 4 oz. can jalapeno salsa |
2 T + 1 1/2 tsp of taco seasoning (1 pkg taco seasoning) 12 lasagna noodles 1 15oz nonfat or reduced-fat ricotta cheese 3/4 C plus 2 T fat-free egg substitute or 3 eggs 3 C shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese diced jalapenos to taste |
|
Cook ground beef in large nonstick skillet or sauce pan over medium heat, stirring to crumble, until no longer pink. Add garlic, onions, cumin, taco seasoning, Rotel, tomato sauce, beans, jalapeno salsa and 1 T chipotle salsa, and some diced jalapenos; stir to mix well. Remove from heat and set aside. Soak noodles for 20 minutes in hot water. Coat a 9 x 13 pan with nonstick cooking spray. Put a 1/2 cup of sauce in bottom of pan and line the bottom of the pan with 3 of the noodles. Combine the ricotta and egg substitute in a small bowl, add 3 T chipotle salsa, diced jalapeno, mix well. Set aside. Spread 1/3 of the meat mixture over the noodles, dot with 1/3 of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients. Cover the dish with aluminum foil and bake at 350 F for 35 minutes. Remove foil and bake another 25 minutes until the dish is heated through and the cheese is melted. Remove from the oven and let sit 15 minutes before cutting into squares and serving. Yields 8 servings. |
|
Now, I thought the meat sauce was a little dry or a little too little. so I think next time I would add a second can of tomato sauce and another can of Rotel. Shoot forgot to list 1 tsp of sugar to the meat mixture to cut the acid.
For cheese I used some 4 cheese Mexican blend, 4 cheese Italian blend and some sharp cheddar. I use 2% and it turned our good. Hubby liked it the way it is, but I still want to try it by adding those extras. It might be a good way for you to use some of the black beans if you have left overs.
It’s not exactly thin crust. I would say it comes out closer to thick crust pizza. I was actually thinking of experimenting with the dough because I like a thinner crust.
Thanks for sharing the recipe, but it won’t work in Upside Down Pizza that the dough question was about. The dough for this pizza has to have a consistency that it can be spread on top of the toppings.
I’m holding you to that! And looking forward to it!
That thin, white tangy dressing they use on their salads in Germany was the BEST! Never been able to duplicate it, but I’ve never forgotten how good it is! It was like a thinned out sour cream with a bit of vinegar.
You’re looking for an old-fashioned, baked mac and cheese recipe. Here’s the way my mom has always made her mac and cheese in the 50’s and 60’s and it’s delicious.
MACARONI AND CHEESE
Cook a package of elbow mac till nearly done, drain and dump into a buttered 9x13” Pyrex baking dish. Butter the macaroni with a little butter, mixing till evenly coated. Salt and pepper the macaroni and mix. Take a block of cheese, 8 oz., cheddar or colby or whatever you have and slice thin slices all over the cheese. Mix till evenly distributed throughout the macaroni. Pour in whole milk carefully so as not to disturb the mixture until it barely comes to the top. It should not completely cover the macaroni. Again, dot the surface with butter. Bake at 350 till the cheese is melted, the milk is absorbed and the top is golden brown.
Sounds good to me. Hubby isn’t big on Mexican food and my stepson can’t eat tomatoes, so I will have to cook it on a day when my stepson is at a friend’s house for dinner and hubby is open to mexican food. Not and easy task! LOL
Keep reading the thread. I posted a lot of recipes already including one of the cake recipes.
The rest of the cake recipes have incomplete instructions or are just a list of ingredients so I am going to have to try them out first in order to determine the appropriate cooking times and directions. It has probably been about 35-40 years since I made most of these cakes with my mother, so the rest will take a little bit more work but I will eventually get them all figured out and posted to the threads.
The spice cake was really good that I already posted to the thread yesterday. It was great with a cup of coffee too!
Thanks
Thanks. I see that I will be eating a lot of homemade mac and cheese in the near future! But, thats Okay, I like mac and cheese. It’s like ice cream, it’s all good.
You are going to be the mac and cheese expert by the time you are done! lol
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.