Skip to comments.Weekly Cooking Thread ~Recipes~ June 11, 2011
Posted on 06/11/2011 8:04:42 AM PDT by libertarian27
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June 11 - National German Chocolate Day
June 12 - National Peanut Butter Cookie Day
June 13 - National Lobster Day
June 14 - National Strawberry Shortcake Day
June 15 - National Kitchen Klutzes of America Day
June 16 - National Fudge Day
June 17 - National Apple Streudel Day
Weekly Cooking Thread Ping List
~to be added/deleted - please post on thread or PM me~
Recipe Recap from Last Week’s Thread:
Appetizer* 9 Shrimp Dip
Dessert* 6 Rhubarb-Strawberry Crisp
Dessert* 6 Strawberry Pie
Dessert* 6 Strawberry Freezer Jam II
Dessert* 38 Wheatless Chocolate Torte
Dessert* 53 Classic Peanut Butter Cookies
Drink* 57 Red & White Sangria
Ingredient* 42 Thousand Island Dressing
Meal* 15 Tomato Sandwich :)
Meal* 35 Merlot Mushroom Ragout
Meal* 42 Big Mac-ity Salad
Side* 5 Hamburger Bean Dish
Side* 65 Easy Foiled Potatoes
Side* 68 Green Beans with Feta
In my crockpot today.
Creamy Chicken Tacos
2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn’t do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme-— Santa Fe flavor
taco shells or corn tortillas
optional fixins’: sour cream, avocado slices, lettuce, onion, cheese, etc
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It’s GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.
Oooh, I see now that my wife is going to fix this one.
It smells good! My dh licked the carton and he said the Cooking Creme stuff was really good, he wished he had some chips to go with it.
That sounds wonderful! I’ve cut and pasted that to my recipe file.
PHILADELPHIA Cooking Creme ???!!!!
Oh, that sounds evil :>)
Never heard of it....ah, it’s new I guess.....
I was thinking of posting one of her cream cheese dips over Scoops to but it will have to wait. She is out of town and I do not have an electronic recipe and don't want to guess. She has just began to write her recipes on the computer.
Sounds like a winner for this weeks menu, thanks!
Overwhelmed with garden lettuce
Desperately Seeking Salad
......................................and dressing recipe, sides and main.
Many Thanks ;-)
Here are a couple for you:
Cream of Lettuce Soup recipe
2 iceberg lettuces.
1 medium onion.
2 medium potatoes.
1 ¾ oz of butter.
1 quart of chicken stock.
½ cup of cream.
Salt and pepper.
Milk, for thinning.
Freshly chopped chives, to garnish.
Wash and clean the leek and lettuces; then finely chop.
Peel and chop the onion and potatoes.
In a saucepan, melt the butter and gently sauté onion and leek until soft.
Add the lettuce, potatoes and chicken stock, then bring to the boil, and simmer until potatoes are tender (about 30 minutes).
Purée in a blender, then reheat in a clean saucepan. Add the cream, salt and pepper. Thin slightly with milk if required.
Serve either hot or cold with an extra swirl of cream and freshly chopped chives.
Lettuce with Mushrooms recipe
3 cups of sliced mushrooms.
1 small leek, thinly sliced.
1 small clove garlic, finely chopped.
2 tablespoons of vegetable oil.
1 tablespoon of white wine vinegar.
½ teaspoon of salt.
½ teaspoon of dry mustard.
Pinch of pepper.
1 firm head of lettuce, about 1 lb, coarsely shredded.
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the vegetable oil, until the mushrooms are tender.
Stir in the white wine vineger, salt, mustard and pepper.
Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss, then serve immediately.
Asian Lettuce Wraps
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Someone left a really good coupon by the cooking cremes a couple weeks ago so I bought the Italian flavored one. Haven’t tried it yet but good to know they’re tasty.
have you ever tried wilted lettuce and green onions? one of my favorite fresh from the garden, broke food of the 1970’s concoctions.
large bowl of loose leaf lettuce add chopped green onions, make sure you wash and dry thoroughly.
cut several strips of bacon into small pieces and fry them crisp. remove the bacon from the pan leaving the drippings. add plain old white vinegar to deglaze the pan and add sugar, stirring over heat until the sugar dissolves. while the mixture is hot pour it over the lettuce and onion and stir. don’t forget to throw the bacon pieces in too. add a bit of salt and pepper to taste and voila! broke food of the farm! (the vinegar and sugar measurements are completely random, you can start with 1/4 of a cup of each and then adjust to suit your own taste.)
I’ve never seen the Philly cooking creme. Is it in a tub like the soft Philly creme cheese? Is it in the same section?
Of course, I live in the middle of nowhere, Alaska, and my store selection is limited but I swear I’ve never heard of such a product. Ha!
Ah, thanks for the link
Note to self, always scroll down first...
It’s new. The container is taller and narrower. It is in the refrigerator section with the tubs of Cream Cheese.
Mmmm Never thought about lettuce soup.
Thank you. I can get my husband to actually eat veggies if they have bacon in them!
I live in the middle of everything evil, liberal and commercial and I never heard of it either- LOL
We add to that some fried potatoes, cut up hard boiled eggs and a little mayo. In fact we had that last night for supper. Sooooo good!
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