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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
http://www.freerepublic.com/focus/chat/2729760/posts?page=74#74
Overwhelmed with garden lettuce
Desperately Seeking Salad
......................................and dressing recipe, sides and main.
Many Thanks ;-)
I have many green tomatos that are getting close to harvesting. I would like a green tomato salsa recipe that someone here has made. We like thick and chucnky salsas and spicey, too. I searched online, but I would like to have a FReeper favorite.
You’re added to the Cooking Ping List
Your recipes all belong to us :>)
My Favorite weekend breakfast - Toad in the Hole.
This is simply Yorkshire pudding with sausages in it.
Preheat the oven to 450.
Prepare the batter;
starting with 150 grams of All Purpose Flour in a bowl, add a teaspoon of Kosher salt. Make a small well in the center of the flour and add 2 large eggs. Whisk the eggs slowly, allowing them to take up flour from the sides of the bowl (this keeps the batter from having lumps). After about 1/2 of the flour has been incorporated into the eggs, begin whisking in 250 ml of whole milk, 50ml at a time, and continue to incorporate the flour, and thin the batter.
Set aside in the refrigerator.
Prepare your pan. Place 1/4 cup rendered beef fat or lard in an aluminum loaf pan. Place on a sheet of heavy duty aluminum foil (to catch drips) on the center rack of the 450 oven. Allow fat to heat for about 7 or 8 minutes. Avoid using non-stick for this due to the high heat.
Add sausages to the fat. The ones I use are typically ‘Bangers’ which is a traditional British sausage that looks and tastes a bit like a bratwurst. 4 fit nicely in a loaf pan and cook for about 6 minutes. If you use the smaller “standard sized” breakfast sausages your pan should be able to hold about 8, and cooking time can be reduced to 5 minutes.
While the sausages are cooking, retrieve the batter from the refrigerator and whisk in 75 ml of cold water.
Pour the batter into the pan over the sausages. Allow to cook for 25 minutes at 450, then reduce heat to 400 and continue to cook for another 30 minutes.
Serve with fresh fruit (because this can get to be a little bit rich!).