Posted on 07/09/2011 6:56:31 AM PDT by libertarian27
Welcome to the 31st 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 five - 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.
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July 9 - National Sugar Cookie Day
July 10 - National Pina Colada Day
July 11 - National Blueberry Muffin Day - Vegetarian Food Day
July 12 - National Pecan Pie Day - National Blueberry Muffin Day -Eat Your Jello Day (Bill Cosby's Birthday)
July 13 - National Ice Cream Day - National French Fries Day
July 14 - National Grand Marnier Day
July 15 - National Tapioca Pudding Day - Gummi Worm Day
~Weekly Cooking Thread Ping List~
(to be added/deleted - please post request on this thread or PM me)
Last week’s Recipe Recap (July 2nd String)
Dessert* 9 Jim Beam Bourbon Balls.
Side* 10 Easy Homemade Baked Beans with Bacon
Side* 14 Potato Salad Brule
Meal* 17 Bourbon Butter Pecan Ribeyes
Meal* 41 Kimchi Buffalo Hot Dog
Side* 45 Mexican Red Rice
Ingredient* 48 Ranch Dressing
Meal* 61 No-Noodle Vegetable Lasagna
http://www.freerepublic.com/focus/chat/2743151/posts?page=65#65
So, what sort of thing are you in the mood for today?
| Berry Pie |
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| 2 cups halved fresh strawberries 1-1/2 cups fresh raspberries 1 cup fresh blackberries 1 cup fresh blueberries 2 tablespoons cornstarch 1-1/2 cups cold water |
1 package (.3 ounce) sugar-free strawberry gelatin 3 tablespoons sugar 1 reduced-fat graham cracker crust or rolled crust (9 inches) canned whipped topping (optional) |
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Prepare one pie crust. Clean and drain berries. Cut large strawberries into smaller pieces if neccessary. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in berries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. |
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Quick, simple, healthy, different home-made recipe for salmon that we call:
“SALMON WITH TOO MUCH GINGER”
Ingredients:
* 1.2-1.5 lbs of fresh salmon filets
* 1 large chunk of fresh ginger (enough to cover the top of the salmon when shredded)
* honey
* Bottled Tamari or soy sauce
TIP: When buying salmon fillets, always buy from the tail up (virtually boneless that way). Have the fish guy remove the skin, which completely eliminates the disagreeable “fishy” smell produced by cooking with the skin on.
Peel the ginger and shred it into a bowl. Save the stringy remnants that don’t shred.
Pour a mix of honey and tamari sauce (to taste) into a pyrex baking dish and smear it around to cover the bottom of the dish. Pick up a handful of ginger shreds and squeeze the juices out into the mixture. Mix it in (use your hand).
Press each side of the salmon into the mixture to get it well coated. Then place it skin-side down on the dish.
Pour a little additional honey/tamari sauce onto to the salmon.
Spread the shredded ginger all over the salmon, enough to pretty much cover it. Place any leftover stringy ginger clumps around the side of the filet, but not on it.
Bake at 375 degrees for about 10 minutes, until ready.
Serves 2, but makes great next-day leftovers if you use more salmon.
Suggested side dishes:
Steamed asparagus, sprinkled with toasted sesame seeds.
Brown rice mixed with sauteed chopped scallions and mushrooms. Chopped red peppers are a nice touch also. Use canola oil or peanut oil to saute.
Saw this on foodTV served with main course of Chicken Paillard topped with Ceasar Salad, and Berry Bread Pudding drizzled w/ Lemon Fondant for dessert.
FROZEN SOUTHERN TEA
Pour chilled brewed tea over ice cubes. Add scoop of Slush.
SLUSH Blender simple syrup, lemon juice/zest, water, ice cubes.
1 cup fresh strawberries, stemmed and mashed
3/4 cup water
1/2 cup granulated sugar
2 TBSP cornstarch
Combine all ingredients in medium saucepan. Bring to a boil, stirring occasionally, then reduce heat to medium. Stir for 3-5 minutes. The glaze should turn clear (if it doesn't, ask for your money back, or better still, clean the saucepan next time).
Remove from heat and let cool. Best time to apply glaze to cookies, cakes, cheesecakes, whatever is when the glaze is **just** barely warm to the touch.
Note 1: it's a good trick to retain a little of the cornstarch, say a teaspoon, just in case the glaze in the pan looks a little runny (you'll know after making it once). If this happens add in the retained cornstarch.
Note 2: always use at least the amount of water stated, or the glaze will become gummy. You can certainly add a bit more water to prevent this -- and you should -- if you see it occurring. Gummy glazes are, to use a technical term, yucky. The desired texture is just about that of jam; you can spoon it, you can spread it easily, but it'll stay put where you've put it.
Note 3: crush the strawberries VERY thoroughly. If you really want the glaze bright red, add a drop of red food colouring.
The same recipe (with different fruits, duh!) can be used for orange, blueberry, raspberry, lime (add a bit more sugar), pineapple, and numerous other glazes. 6-for-1, not bad, eh? For fruits with clear juices (i.e. not highly coloured, the addition of a bit of food colouring is highly recommended.
Please add me to your ping list...thx
I am so happy to be on this ping list! Just some yummy recipes I find here so far! ;) Haven’t cooked my Mexican Dinner yet for MIL. I will let you know how it goes if I do!
Do you have a smoker? 'Cause if you don't, the Andouille won't turn out right no matter what the recipe is.
This makes a lot of sausage, but it can be frozen and used later.....
Italian Fennel Sausage
10-lbs ground pork
4-tbsp salt
2-tbsp paprika
2-tbsp garlic powder
3-tbsp fennel seed
2-tbsp anise seed
1-tsp white pepper
1-tsp black pepper
1-tsp chili peppers flakes
1/2-cup cold water
Combine all ingredients, mix well & stuff into hog casing.
Cajun Andouille Sausage
4 lbs ground pork
4 TBSP finely chopped garlic
2 TBSP salt
1 tsp freshly ground black pepper
1 1/2 tsp ground cayenne
1 1/2 tsp ground cumin
1/4 tsp ground mace
1 tsp ground dried thyme
1 ground up bay leaf
1/4 tsp ground sage
3 TBSP liquid smoke
1 cup cold red wine
For the pork, prefer Boston butts or picnics. Shoulder butts are somewhat too fatty. Trim excess fat from pork, then grind pork somewhere between coarsely and semi-coarsely.
In a large bowl (large!), add all ingredients. Mix very thoroughly with your hands, or, if you a Yankee, with a meat mixer. It's going to be a little sloppy; that's a condition of contest, ok?
If you're going to case the sausage, do it now.
If you're not going to case the sausage, form mixture into 1/4 lb. patties. Well formed, nice and tight.
Smoke for 7-10 hours at approx. 175 F. Traditional smoke wood is pecan mixed with sugar cane, but hickory or mesquite work fine. Do try to match the liquid smoke with the wood you're using...heh heh!
E-mail me when the jambalaya is ready (had several good j. recipes on this thread a few weeks ago. One was mine -- well, Louis' -- to which I will heartily attest).
Bon appetit, mon cheri!
Marinara Sauce With Italian Sausage
2 (28 oz) cans diced tomatoes
6 links Italian sausage, sweet
1/4 cup extra virgin olive oil
1/2 cup red wine for deglazing
1-2 Tbl dried Italian seasoning, to taste*
salt & pepper, to taste
pasta, your choice
Parmigiano-Riggiano or Parmesan cheese, grated
Cook pasta (your choice) according to directions on package.
In large saucepan, sauté sausage in olive oil and minced garlic.
When sausage is browned, remove from pan and deglaze pan with 1/2 cup red wine. Use a wooden spoon & scrape to loosen the browned bits from pan.
Return sausage to pan.
Add diced tomatoes, Italian seasoning, salt & pepper.
Simmer on low heat for 10-20 minutes.
Add seasonings.
Drain pasta and place on plate.
Spoon marinara sauce with sausage over pasta.
Sprinkle cheese on top.
Salt pepper to taste.
You can dip Italian or French bread into leftover sauce if you want.
* I use 2 Tablespoons of Italian seasoning.
NOTE: If Parmigiano-Reggiano Parmasean cheese is not available, regular
Parmasean cheese will be just fine.
Fast AND delicious! Makes a LOT of sauce. I freeze sauce in 1/2 cup plastic bags. This is a perfect amount for hubby & myself.
We tried the Eggs Benedict Casserole that was posted a few weeks ago - it was AWESOME!!!! Thanks!!!
Green Tomato Salsa Relish
Makes about 3 cups
2 large green tomatoes, chopped
1 large yellow onion, chopped
1 sweet red pepper, scored and chopped
1 tart apple, 'Granny Smith' type, chopped
2 jalapenos, cored, seeded, finely chopped
3 garlic cloves, finely chopped
1/4 cup cider vinegar
1 tsp salt
1 Tbs chopped fresh herbs
(this could be cilantro, mint, basil, mixed -- your choice)
½ tsp. cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, herbs, and cumin if using, and simmer for 5 more minutes. Carefully blenderize until still somewhat chunky. Season again to taste.
I have to try this.....and tomorrow is the day.....sounds great....
Not a recipe but some tips:
Whenever you have oranges, zest them and let the zest dry out on a plate. Store dried zest in an old spice jar. Same with limes and other citrus fruits. Saves $.
If you have mushrooms that are getting old, slice them and lay them out on a cookie sheet and freeze them. When frozen, store in a baggie in the freezer and use in recipes.
Same idea with jalapenoes and bell peppers, onions, etc. Slice and place on cookies sheets. Freeze. Store in baggies to use later. Making poppers with the already prepared jalapenoes is a snap this way.
Don’t let those tomatoes go to waste. Chop, bag and freeze them, too. We can’t afford to waste anything these days.
If you have too many eggs or there’s a sale, freeze them in ice cube trays. One cube equals one egg. You can also separate yolks/whites before freezing. Once frozen, store cubes in a baggie in the freezer. The only thing you have to remember is to let the frozen cubes thaw at room temperature.
If you have stinky onion or jalapeno hands, rub them around a metal sink or metal faucet a few times. Rinse with cold water. Don’t rinse with hot water because your skin pores will open and the heat from the pepper will move into your skin.
If you want a glass of koolaid instead of a whole pitcher, make up a dry mix like the expensive store bought packages. Put the envelope of dry powder into an old spice jar and stir in whatever sweetener you like. FYI, using half a cup of sweetener rather than the recommended whole cup tastes just the same. Then when you want a drink, just spoon out a heaping teaspoon (YMMV) into your glass of water.
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