Posted on 09/24/2011 5:55:47 AM PDT by libertarian27
Welcome to the 42nd 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.
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September 24 - National Cherries Jubilee Day
September 25 - National Crab Newberg Day
September 26 - National Pancake Day
September 27 - National Chocolate Milk Day - National Corned Beef Hash Day
September 28 - National Strawberry Cream Pie Day
September 29 - National Mocha Day
September 30 - National Mulled Cider Day
***Weekly Cooking/Recipes Ping***
(to be added/deleted from the list please post here or PM me)
Recap of recipes from the Sept 17th thread:
Bread* 70 Easy No Knead Dutch Oven Crusty Bread
Breakfast* 9 German pancakes
Breakfast* 25 Everyday Waffles
Breakfast* 25 Sour Cream Waffles
Breakfast* 73 Microwave Egg Souffle
Dessert* 3 Cranberry Pecan Sandies
Drink* 10 Electric Parrots
Meal* 38 Slow Cooker Swiss Steak
Meal* 41 Pioneer Woman’s Man Pleaser sandwich.
Meal* 53 So-Tender Swiss Steak
Meal* 81 Spicy-Sweet Steaks and Onions
Soup* 8 LOGAN’S POTATO SOUP
(Link to Sept 17th thread)
http://www.freerepublic.com/focus/chat/2779806/posts?page=93#93
Ingredients:
10 1/2 oz can condensed chicken noodle soup
1 1/4 cup broccoli slivers (broccoli hearts, carrots, red cabbage; I use the Mann's brand)
1 1/4 cup shredded lettuce (such as Garden Express)
1 cup chow mein noodles
Directions:
Pour chicken noodle soup into microwave-proof quart bowl. Dilute soup with 1/3 can of water. Add broccoli slivers. Further shred lettuce into pieces not larger than 1/2 inch square. Add lettuce to soup.
Mix soup, broccoli, lettuce well.
Put bowl into microwave oven and heat on high for 2 minutes, 15 seconds. Or, until bowl is hot to the touch and broccoli and lettuce have wilted.
Pound chow mein noodles so that noodles are no longer than 1/2 inch.
Pour chow mein noodles over soup mixture.
Mix well and serve. Makes 4 servings.
Nutritional information per serving:
Total Soup Lettuce/broccoli Chow mein noodles
Calories: 379 37 62 280
Fat calories: 132 12 0 120
Total fat: 15g 1g 0g 14g
Sodium: 1032mg 562mg 50mg 420mg
Cholesterol: 3mg 3mg 0mg 0g
Carbohydrates: 56mg 8g 12g 36g
Protein: 13g 3g 4g 6g
I posted this recipe to the MSO board in 2000, and it was gleefully stolen by another cooking show on PBS, and announced on that show as “stolen, and improved”. I don’t know about the “improved” business as I didn’t have the time to watch the rest of the show that day, but here’s the original as I posted at MSO back then.
This recipe is the result of my own experimentation dating back many years ago as I didn’t find other pancake recipes quite to my liking. This I like. I hope you do too.
Buttermilk Pancakes
(griddled in butter)
Ingredients for eight large cakes:
1 cup Softasilk Cake Flour
2 Tbsp Sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon (optional)
1 egg
1 tsp vanilla extract
1 cup well shaken Buttermilk
(for thinner cakes a TBSP, or + more)
4 Tbsp melted butter
One large mixing bowl place the dry ingredients, and mix thoroughly with a whisk.
In another bowl break the egg, and slightly stir the yolk, and the white. DO NOT BEAT. Add the rest of the liquid ingredients other than the melted butter, and stir lightly. DO NOT BEAT.
Pour, and scrape the bowl of the liquid ingredients into the bowl of dry, and FOLD the liquid ingredients, adding the melted butter at this time to the mix until thoroughly incorporated. FOLD, DO NOT BEAT.
Butter the skillet, griddle whichever you use, and cook your pancakes as you normally would. I specify butter for cooking as I personally did not like them cooked in oil.
Ignore the lumps in the batter as they disappear in the cooking process.
I have some boneless beef thawing and need some new ideas. No bbg or grilling, please.
This recipe took me several years to perfect.
SOUTHERN STYLE SLOPPY JOES
1 pound ground fat free meat (turkey, pork or beef)
1 onion, chopped (about 1 cup)
1/2 cup chopped celery
4 tablespoons catsup
1 teaspoon French’s salad mustard
1/3 teaspoon garlic powder
1 teaspoon chicken bullion powder
1 can (10-1/2 ounces) Campbell’s Vegetarian Vegetable soup
1 can (12 oz) V-8 vegetable juice
3/4 cup mixed frozen vegetables (corn/peas/carrots/beans)
1 cup hot water
6 hamburg buns, split and toasted
In medium skillet, cook and stir ground meat, celery, and
onion until meat is brown and onion and celery are tender.
Stir in catsup, mustard, spices and soup and 1 cup of
hot water. Simmer 20 minutes or until mixture thickens
slightly, stirring occasionally. Spoon over bottoms of
buns; top with remaining halves. (6 sandwiches).
What cut of beef?
If it's something like round steaks or round tip (sirloin tip), try the Spicy-Sweet Steaks and Onions. I made those last week, and mysteriously, another package of sirloin tip steaks appeared in my fridge yesterday. I think She's telling me it was good and she wants to have this again.
bgill wrote:
I have some boneless beef thawing and need some new ideas. No bbg or grilling, please.
I have two easy and good ones if it is something like round or sirloin.
Beef Tips and gravy
Cut beef ino bite size pieces
Put 4 cups beef broth into large pan
Place beef into the stock
Cook until fork tender
Add sliced mushrooms and cook for a couple of minutes
Make a roux out of butter and flour and cook until dark blonde
Pour the roux into the beef mixture until gravy is smooth and thick- salt and pepper to taste
Serve over rice or pasta
Beef Stroganoff
Cook beef and mushrooms as in the first recipe except add one bay leaf to the pot
Instead of roux, take out all but about 1/2 cup of broth
Add one container sour cream
Add one pint heavy cream
Stir together - salt and pepper to taste
When warm
Serve over rice or pasta
I have a recipe for spicy pinto beans that people seem to like, for some reason.
Spicy Pinto Beans
Ingredients:
2 lbs pinto beans
1 lb bacon (delete for vegetarian)
12 oz dark or amber beer
1 onion
1 bulb garlic (reduce if you aren’t into garlic – that’s a BULB, not a clove)
7 T chile powder (use less if you don’t like spicy, or if the chile powder is exceptionally picante)
1 T cumin
1 t cayenne pepper
1 t black pepper
1 t turmeric
1 t smoked paprika (if you like a smoky flavor overtone)
1-3 t salt (to taste)
Juice of 2-3 limes
Cooking Instructions:
Sort beans, remove any rocks, debris, or damaged beans.
Rinse and soak beans either overnight or using the “quick soak” method. Rinse beans again and place in crock pot. Add water to cover.
Chop onion and sauté until lightly caramelized, add garlic just before finishing. Add to crock pot.
Chop and cook bacon until lightly crispy or slightly less cooked. Drain and add to crock pot.
Open the beer and add to crock pot. (Open another one for yourself, if you are so inclined.)
Add chile powder, cumin, cayenne, black pepper, turmeric, and paprika to crock pot and stir in thoroughly.
Cook on low for 12-16 hours.
Once beans are tender, add salt and lime juice and stir in thoroughly. Ready to serve!
It looks good!
It’s boneless ribs.
From My Grandmother’s old recipe box:
Beef Braised in Rosemary Wine Sauce
Prep: 10 min, Cook: 50 min.
•1-1/4 lbs. round or chuck steaks, cut across the grain into 1/2 inch thick slices
•2 Tbs. plus 2 tsp. olive oil
•3/4 onion, chopped
•2 bay leaves
•3/4 tsp. rosemary, crumbled, or 2 tsp. fresh, chopped
•2-3/4 whole cloves
•2/3 cup dry red wine or chicken stock
•2-3/4 tsp. tomato paste
•1 cup chicken stock
Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.
Per serving: calories 407, fat 25.4g, 61% calories from fat, cholesterol 82mg, protein 32.0g, carbohydrates 4.6g, fiber 0.6g, sugar 2.6g, sodium 294mg, diet points 10.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 4.8, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0
Now that’s feaky. That’s exactly what I always do with the package. Split it between beef tips and gravy one day and stroganoff the next.
Asian Style Boneless Ribs
Ingredients
5lbs boneless pork ribs(often called country style)
2 medium onions, sliced
2 medium bell peppers, chopped in about 1/2 inch pieces
1 can crushed pineapple, undrained
4 cloves garlic
1/4 cup honey
2T hot mustard(or stone ground or brown)
1/4 cup rice vinegar
2t sesame oil
2t ginger, freshly grated(or sub 1t dry ginger)
1t red pepper flakes(adjust to your tolerance/liking)
1t Chinese 5 spice
1t celery seed, ground
2t ground mustard powder
2t ground coriander
2t ground cumin
sea salt and fresh ground pepper
sesame seeds to garnish(toasted) shopping list
How to make it
Spray slow cooker with no stick spray.
Place onions and bell pepper in bottom of slow cooker
Add meat and sprinkle with salt and pepper(a double layer of meat is fine, if needed)
In medium bowl combine rest of ingredients, mixing well
Pour over meat in slow cooker.
Cook on low 4-6 hours until meat is very tender.
Towards end of cooking, remove some of the liquid, if desired, and use it as part of the liquid to make rice
To serve, remove ribs with tongs and add pineapple/onion/pepper sauce using slotted spoon and top with toasted sesame seeds.
Footnote: This will yield a lot of liquid and some of it probably won’t be used
This may not be the prettiest dish, but it’s so easy and something different than the usual BBQ sauce for boneless ribs. Done this way the meat just melts in your mouth. Great served with Jasmine rice cooked in some of the liquid from the slow cooker, and topped with a lil of the sauce.
Thanks, that’s interesting. Maybe I could marinade the strips with the seasoning, sear it, and into the over to cook through.
My family loves both of these and keep asking for them (great minds think alike?)
Yum, cloves. Sounds all autumn-y. That’s another good idea since I can get two meals from the package. Thanks.
Can’t decide which of the others to make for tonight but your asian recipe will be for the other half of the package tomorrow (recipe halved of course). I have a sad looking bell pepper that needs to be used.
Thanks everyone for the great ideas. I knew I could count you y’all. Have a wonderful weekend.
It is.
We use the beans for a lot of things...
burritos
Huevos Rancheros
beans and rice (my favorite lunch for work)
as a side dish for various meals
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