[libertarian27]

~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

[SAJ]

So, what sort of thing are you in the mood for today?

[Netizen]

Made this for our 4th of July party and it was a hit.

Berry Pie
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)
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.

[SAJ]

All Purpose Simple Strawberry (and other) Glaze

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.

[ColdOne]

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!

[Diana in Wisconsin]

BUMP!

[LADY J]

I’m looking for a great Italian meatball & sauce recipe. Does anyone have one that they would share? TIA

[kalee]

http://cookwithjennifer.wordpress.com/2010/03/05/boeuf-bourguignon/

The beef even though it was stew meat was as tender as filet. I am not kidding! Delicious!
This was a new recipe for me and it is a KEEPER!

[kalee]

Boeuf Bourguignon

4 pounds boneless beef chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
5 slices bacon, cut into 1/2-inch pieces
1 cup finely diced yellow onion (1 large onion)
1 1/2 cups finely diced carrots (about 5 small carrots)
6 sprigs fresh thyme
3 bay leaves
3 cloves garlic, minced
1 can (14.5-ounce) whole tomatoes with juice
1 bottle (750 ml) good red wine (preferably Pinot Noir or Burgundy)
2 cups chicken stock
2 tablespoons unsalted butter
2 cups fresh button mushrooms, trimmed and quartered
1 1/2 cups frozen small whole white pearl onions

Preheat the oven to 250 degrees.

Pat the beef dry with paper towels and generously season with salt and pepper. In a large Dutch oven or stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In 2 batches as to not over-crowd the pot, cook the meat until nicely browned on all sides, about 8 minutes per batch. Transfer the meat to a plate.

Drain all but 1 tablespoon of fat from the pot. Add the bacon and cook over medium heat until crispy and the fat has rendered, about 3 to 4 minutes. Add the onion, carrots, thyme, bay leaves, and garlic. Cook, stirring, until the onions are soft, about 5 minutes.

Add the tomatoes, red wine, and chicken stock and stir to combine. Return the beef to the pot. Season to taste with salt and pepper. Bring the mixture to a boil, cover and place in the oven. Cook until the beef is fork tender, about 2 hours. Remove from the oven and place on the stove. Discard the bay leaves.

In a medium skillet over medium-high heat, melt the butter. Add the mushrooms and sauté until softened and golden, about 4 minutes. Add the cooked mushrooms and frozen onions to the stew. Bring the stew back to a boil and adjust seasonings as needed. Serve hot.

Serves 6.

Time Saving Tip: You can use fresh pearl onions in this recipe, but they need to be peeled and cooked first. Frozen onions are equally delicious and save you 15 to 20 minutes of preparation time.

Do Ahead: This stew can be made a day or two in advance. In fact, I think it may be even better the second day. Just reheat the stew on your stove top over medium-low heat.

Freezes Well.