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.
OK, I mentioned Fannie Farmer cookbook to my wife and she said “I have one of those, they were from my moms time” So, in my hand is a reprint of the Fannie Farmer Cookbok that my wife bought in her youth. I shall be looking it over for the next few hours, I suppose. Thanks for the assist!
OK, for National Brisket Day try this one:
Everyone loves it and wants to know how you performed this miracle with brisket
4 lb brisket
2 cloves garlic, minced
1 1/2 tsp salt
1 tsp pepper
2 lb sweet onions, cut in half and sliced crosswise
1/2 C drained marinated dried tomatoes (any drained tomatoes I think will do)
1 C dry red wine
2 T balsamic vinegar
Put the brisket fat side up in a baking pan large enough to hold it. Put everything else over it and cover with 2 layers of tinfoil to seal TIGHTLY. Bake @350 for 4 hours and enjoy. And I do mean enjoy...everyone loves this one.
So now I have to cook 2 or 3 briskets...hehehehe
Sounds delicious.
No problem! If you find anything else in that cookbook, post it up!
Good Find!
'Delux Glop'!!!
That just sounds so funny, cute and YUMMY.....
I’ve always made the creamy cheese sauce Mac&Cheese with a roux and add different cheddar and others cheese blends but one of my friends makes the BEST Mac & Cheese! Very different than what I’ve done and my Mom’s done in the past with the roux based cheese sauces.
Here’s the link to the recipe on another week - I love it!
She brings it to most functions and everyone raves about it.
http://www.freerepublic.com/focus/f-chat/2709393/posts?page=21#21
Ok, this is the equivalent of FR blogging. My housemate is a 56 year old Chinese woman who does not speak a lick of English. I was getting ready to make my GLOP and she took my turkey away and has done the following:
1 lb ground turkey
3 tsp brown sugar
1/2 cup soy sauce light salt. 1/4 cup soy sauce dark
1 tsp corn starch
clove 5 spice
my bag of baby bellas 10 ounces.
So far she added some water to the ground turkey and mixed. Added brown sugar, mixed. Added soy sauce and mixed. Turned them into meatballs and has fried them. When I went to put them on paper towel to drain the oil, I got my hand smacked.
Cleaned frying pan. Took the little bit of turkey left in bowl, she added about a cup of water and put the mixture back in pan. To that she added meatballs, dark soy sauce for color, a clove of 5 spice and another teaspoon of brown sugar. Covered pan. Now boiling meatballs. Just cut my bag of baby bellas open. And there go the mushrooms. 10 ounces for those in Rio Linda. Flame went down to simmer and either we’re waiting 30 minutes or I just bought a goat.
So what do you talk about with someone who doesn’t speak English? And for 30 minutes? Well my landlady who is American and diabetic leaves her syringes all over the place. I think she is telling me the reason we all have diabetes is because we are fat and eat like crap.
Now she is complaining that the landlady eats too much bacon. Ya think? She buys it by the 10 pound box and cooks it all night. Says it is good for her gastric bypass. Uh huh. Now she points to her kidneys and says, bacon too much salt.
10 more minutes. By the way, anyone looking to hire an unemployed accupuncturist who doesn’t speak English? She has her own needles and she was published in some Chinese medical journal. Then again, it could be a menu.
Ding balls are done. Taste test time. With pork or beef this dish would be fantastic. Without the fat in the turkey it is ok. But the broth is unbelievable. Going to eat it as a soup.
And there you have it. Chinese 5 spice meatballs.
Enjoy
Just tasted the broth. Oh my god that is good.
I think I know exactly the kind of macaroni and cheese you are thinking about. When the creamy macaroni and cheese became more popular we started calling the other version Gloppy Mac and Cheese.
My mother actually made her Gloppy macaroni and cheese on the stove top most of the time, since my dad didn’t like it baked. He also liked it made with extra sharp cheddar cheese, which has a tendencey of causing the sauce to sometimes become stringy and very oily when cooked in the oven. I happen to like it this way myself.
After my dad passed away she started baking it again sometimes. Sometimes she would put a bread topping on it and sometimes she would just put extra grated cheese on top. I actually prefer it with lots and lots of cheese on top. My hubby prefers creamy style mac and cheese and for years insisted it had to either be made with velveeta or Kraft Mac and Cheese. At least I have finally converted him to a scratch recipe using real cheese now, but I still have to make it the creamy method or he won’t eat it.
Anyway, I haven’t had this in a while, but it is one recipe I know by heart although my measurments on the cheese are really approximate since I have always just eyeballed the layers.
In fact, I sort of eye ball everything and adjust the amount of the ingredients depending on how much gloppy mac and cheese I am making. I am attempting to put this into measured amounts, so you may need to adjust it based on your own tastes.
Gloppy Mac and Cheese
About 1 cup of uncooked macaroni pasta
About 1-2 cups or maybe more of cheddar cheese, grated (I like lots of extra sharp cheese)
1 large egg or two small ones
About 2/3 cups milk
A dash of paprika and cayene pepper(Optional)
Cook pasta according to package directions. Drain and return to the pot.
While the pasta is cooking beat the eggs, add the milk, and seasoning and mix well, and grate the cheese if you haven’t yet done so.
Layer the pasta with the cheese in a buttered casserole dish, reserving some cheese for the top layer of the casserole. Pour the egg mixture over the top of the pasta and cover with a final layer of cheese.
If you want to add a bread crumb topping now is the time to do it. For this amount I would use about 1/4 c bread crumbs and about half that amount of parmesan cheese. I sometimes add a little parsley or paprika and mix it well and then sprinkle over the top of the casserole.
Bake at about 400 degrees until browned on top.
For the stove top method I leave out the eggs and stir in some chunks of cream cheese as it serves to thicken the sauce.
One of my old cookbooks has a recipe very similar to what I just typed, except they use less cheese, but there is never enough cheese in any of the cookbook recipes I have found for macaroni and cheese. All the other old ones that have a recipe for it show making a white sauce and adding the cheese to it before combining with the macaroni and baking, which produces the creamy macaroni and cheese most people today eat.
I hope this is what you are looking for!
Those meatballs sound delicious. I just bought two 1 pound packages of ground turkey on sale for 98 cents each last week and threw them in the freezer. I have been wondering what new recipe I could use it for. Problem solved! Perhaps I can cook some chinese noodles and extra broth and make this stretch to serve my family of 5. I would probably add a few chopped green onions to the finished soup just to make it look pretty too!
Thanks for posting the recipe!
This was the first dish I cooked for my deceased huband who thought I must not like him because I was cooking him this tough meat. When it was done he could not believe how good it was and went home and cooked one himself! So I had the caterer cook this recipe for our wedding..it is the best.
Better ask your wife if she also has “The joy of Cooking” and “Better Homes and Gardens Cookbook” while you have her thinking about her old cookbooks. Those three cookbooks are the foundation of almost all my scratch cooking. If not, check out the garage sales this summer or used bookstores.
Sounds delicious. Love the red wine. What kind do you use just regular red cooking wine? I’m thinking cabernet... yum.
Great Blog Post! :>)
So glad you didn’t excerpt it ~lol~ (FR humor)
I just use whatever red wine is around. Usually I have a bottle just for cooking, whatever is available and cheap. I like merlot though.
While I think of it I am trying to find a cheap used copy in the English version of a Cuban cookbook called Cocina Criolla by Nitza Villapol. I may have to settle for a Spanish version of the book, since they seem to be cheaper and more readily available. I keep hoping to find a cheap one at a garage sale, but so far no luck.
If anyone on this thread has one, perhaps you would share some of the recipes with us! Cubans use a lot of rice and beans beautifully and really know how to cook cheaper cuts of meat well too, so the recipes would be beneficial to all of us who are cooking frugal menus these days.
I know I promised a couple of weeks ago to post some cuban dishes but I only found my Cuban Black Beans and Rice recipe on my home computer.
I’m glad you reminded me, I will have to ask my wife to look in my cooking file at home when I call her tonight. I have a fruit juice-based Chicken and Rice recipe that is to die for (Well, I like it...LOL!). You mix lemon, orange and lime and grapefruit juice to approximate the taste of some oranges that grow in Cuba (sour orange) Then, mix in a boat load of garlic and let the marinade steep for a couple of hours
It’s great! I’ll have to find it.
Here is my wifes Potatos au gratin that was just great for supper tonight. It is a variation on my Cheesy Potatos and Ham that I put on this thread a month ago or so.
Potatos au gratin
6 med potatoes
1 can cheddar cheese soup
1 cup shredded sharp cheese
1 cup Italian 3 cheese blend
1 onion diced and 2 green onions
2 T garlic flavor cooking cream (Philly)
Milk
Peel and boil potatoes until almost done. Cook diced onion in butter. Cool potatoes and carefully slice half of them. Layer in baking dish that has been sprayed with Pam. Spread ½ the onion over and ½ the shredded chedder and 3 cheese blend. Slice and layer remainder of potatoes top with onions, and shredded cheeses. Warm the cheese soup and cooking cream adding some milk until its “pourable”, and pour over. Bake at 350 for 1 hour until potatoes are done completely. Can easily be doubled for a pot luck. Diced ham or fried bacon can be added for a complete meal.
I see that I will be trying a number of mac and cheese dishes shortly. Thanks, I will try this and all the others in the near future.
Did you post the recipe for the Cuban style Black Beans and Rice? I must have missed it if you did. I am trying to get my husband to eat black beans. So far I have only been able to get him to try them in Chili. He likes most Latin American cuisine, so I am hoping to find a really good recipe for Cuban style Black Beans and Rice, or even just Cuban Style Black Beans that he will like. He will eat black eyed peas, red beans, lima beans and just about any other bean, but getting him to try black beans is almost as hard as getting him to eat spinach.
The chicken and rice dish sounds delicious. I will be anxiously watching for it.
I love all beans, as your hubby seems to, but it makes me wonder why Hubby is so resistant to black beans. I make a three bean chili with pintos, gabonzas, and black beans using either ground beef or chicken for meat. (Oh I know, real Texas chile doesn’t have beans) That could be a start to get him eating black beans.
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