*
November 5 - National Doughnut Day
November 6 - National Nachos Day
November 7 - Bittersweet Chocolate with Almonds Day
November 8 - National Harvey Wallbanger Day
November 9 - National Scrapple Day
November 10 - National Vanilla Cupcake Day
November 11 - National Sundae Day
Weekly Cooking Thread Ping List
(to be added/deleted - please request on this thread or PM me)
Recap of recipes for Oct 29th
Appetizer * 16 * Parmesan Dijon Wings
Appetizer * 16 * Baked Chicken Wings
Appetizer * 29 * Curried Devilled Eggs
Breakfast * 52 * Green Tomato Pancakes
Dessert * 3 * Pie Crust Recipe
Dessert * 32 * Blueberry Cream Muffins
Dessert * 57 * Crustless Pumpkin Pie
Dessetrt * 6 * Pumpkin Bread
Meal * 5 * Chicken Stuffing Casserole
Meal * 24 * Lobster Mac & Cheese
Meal * 31 * Halloween Eyeball Meatballs
Meal * 46 * Turtle Burgers
Meal * 47 * Baked Macaroni & Cheese
Meal * 50 * Pollo al Colmao
Meal * 53 * Mac & Cheese
Meal * 62 * Mac & Cheese
Soup * 26 * Creamy Carrot Soup
Soup * 41 * Pheasant Stew
Link to the Oct 29th thread:
http://www.freerepublic.com/focus/chat/2799654/posts?page=78#78
One can green enchilada sauce
2 cups shredded cooked chicken
One can Rotel tomatoes
3 cans chicken broth
One cup sour cream
Shredded cheese
Heat to desired temperature, top with shredded cheese
November 11 - National Sundae Day
This must be an Obama declaration - who else would put Sundae Day on a Friday?
Thanks for doing the threads - saw the post about your computer going out!
Great thread...try out my blog, But First..., for terrific appetizers like Chicken Apricot Meatballs and Oyster Shooters...if you like it, please subscribe. Would love to have more freepers as readers and contributors...
Cook some burger.
Put chicken and burger and lettuce, lots of vinegar, salt, pepper, some cold cuts, onions, etc, in one of those little electric gadgets that grinds food up. After its minced you can shape it into somethin and cook it again in the over or just eat it straight.
It looks like puke, but its got meat and vegetables so it counts as a whole meal all by itself.
Bachelor food, if you hadn't caught on already.
Gosh I didn’t even know there was a cooking thread!
Cindie
later
Winter Soup
4 TBS Olive Oil
1 Large onion, chopped
4 tsp minced garlic
1/3 cup pearl barley
10 cups liquid (3 cans veggie broth, 2 cans chix broth)
1 cup dry lentils
1 bag (10 oz) fresh spinach, cleaned and stemmed
1 16 oz jar salsa
1 can chick peas
½ cup chopped fresh cilantro
Shredded Monterey jack cheese for garnish
In soup kettle, brown onion, garlic and barley in oil. Add liquids and lentils, bring to boil. Cover and reduce heat to simmer for 20 minutes.
Meanwhile, wash and chop spinach.
Add salsa, cilantro and chick peas to pot with spinach, cook for 10 minutes.
Serve with shredded cheese.
Today I am making Cuban Pork. It is an inexpensive and delicious dinner.
Get a chunk of a cheap pork roast (bone in, a picnic, or similar). Buy the appropriate size for you family. Mine was like $1.79 a pound.
Rub all over it was olive oil, oregano, salt, and minced garlic.
Bake for several hours at 250. If possible, let cool and then reheat to serve.
Serve with my “Cuban rice,” which is cooked white rice with drained and rinsed kidney beans, oregano, and onion powder in there.
Wonderful dinner.
Lobster Bisque
2 Medium Lobster Tails totaling 1.5lbs
2 sticks butter
1/2 cup flour
1/4 cup sherry
1/4 cup olive oil
6 sticks celery in 1/4” slices
3 large carrots in 1/4” slices
1 large onion diced
1 15oz can stewed tomatoes
2 15oz cans chicken broth
1 tbsp peppercorns
1 tsp paprika
2 tbsp salt
6 stems fresh sage
6 stems fresh thyme
1 8oz bottle clam juice
2 tbsp A1 Steak Sauce
1 qt heavy cream
1 cup chopped green onion tops
Be sure to wash tails in water with brush before beginning as sometimes fishmonger doesn’t. Remove meat from tail shells and refrigerate meat.
Cut shells into 2” pieces and place in soup pot with olive oil, sherry, and peppercorns. Saute with diced onion and celery until onions are translucent. Add chicken broth, stewed tomatoes, carrots, sage, thyme, paprika and 1qt water. Salt to taste. Simmer for 3 hours over low heat. It should reduce by half. Strain through sieve into large bowl and reserve this lobster stock. Discard all solids.
Place two sticks of butter in pot over medium heat and allow butter to melt completely. Dice lobster meat into 1/2” cubes and add to butter. When it is turns opaque, strain through sieve, pressing butter out of lobster meat and set meat aside. Return butter to pot. Turn heat to high and add flour, whisking continuously until the roue is medium dark. Add lobster broth and bring to boil. Add cream, clam juice and A1 sauce. Salt to taste. Reduce heat to simmer and allow soup to thicken until it coats a spoon.
To serve, place a tablespoon of lobster meat in the bottom of each bowl, add soup, and top with a tablespoon of chopped green onion. Serve with sliced baguette for dipping.
Wow. Writing this all out reminds me why I only make this a couple times a year.
2 slices whole wheat bread
2 slices cheddar cheese
1/8 - 1/4 cup kimchi, finely diced
1 tablespoons butter, divided
Heat your cast iron skillet on medium heat (so the cheese melts and you don't burn your bread). Spread butter on one side of each of the bread slices. Place one slice of bread, butter side down in your pan. Add one slice of cheese and kimchi and then the other slice of cheese. Place other slice of bread, butter side up on top. Grill until lightly browned and flip over; continue grilling until cheese is melted.
If you use a panini machine, you can save yourself the flipping step and some cooking time, too. You can even cut the butter out of the recipe totally if your panini machine is non-stick.
This is a very wierd thread tonight. Not one of the recipes sounded good to me. Maybe it’s cuz I just ate dinner. I’ll read it again tomorrow. Thanks for doing this though! :-) MM
November 8th, election day, I’ll drink to that.
I am late to the thread, but here are a couple of pasta dishes I have made recently that my family loved. I am trying to get my family to eat more vegetables and these went over very well.
Blush Pasta
1 lb. pasta (You can pick your favorite kind)
1 lb. Italian Sausage (I like to use hot)
3-4 cloves of garlic finely chopped
1 48 oz. can of crushed tomatoes
Salt and pepper
1/2 tsp crushed red pepper (optional)
2 tablespoons fresh basil or 1 tablespoon dried basil
1/2 cup heavy cream
1 cup frozen peas
Parmesan Cheese for garnish
Brown sausage in a large skillet or dutch oven. Add garlic and saute with the sausage for a few minutes to release the flavor of the garlic. Add tomatoes and heat to bubbling and then reduce to a simmer. (If I have any fresh tomatoes that I need to use up before they spoil, I sometimes dice them up and add them to the sauce at this time.) Taste sauce and add salt and peppers to taste (beware of adding too much salt as the sausage, canned tomatoes, and the parmesan cheese are all quite salty). If using dried basil I add it now, if using fresh I add it with the cream toward the end of the cooking.
While sauce is simmering, start cooking the pasta according to package directions. Add cream, peas, and basil to the sauce about 2 minutes before the pasta will be done and stir to combine. Drain pasta when cooked to your taste and add it to the sauce and stir together. If you like add a handful of the parmesan cheese to the pasta at this time, or serve it on the side for those who want it on their pasta.
Italian Sausage Pasta with Vegetables
1 lb. Italian Sausage
1 lb. of your favorite pasta
1 onion, thinly sliced
3-4 cloves of garlic, finely minced
1 zucchini, thinly sliced
1 yellow squash thinly sliced
1/2 pint of cherry tomatoes, cut in half
1/2 cup of parmesan cheese divided
1/2 cup cream, warmed on the stove or in the microwave
Salt and pepper
Put water for pasta on to boil. Brown sausage and remove from the pan with a slotted spoon and drain on a paper towel. Add onions to the same pan and saute until golden. I start cooking my pasta at this point acording to the package directions, add garlic and squash and saute until just cooked. Drain pasta and combine with the sauteed vegetables, tomatoes, cream and 1/4 cup of the parmesan cheese. Add salt and pepper to taste (I rarely need to add salt because the parmesan cheese is so salty, but I like a healthy dose of black pepper).
Note: At my local grocery store, it seems that Italian sausage frequently is sold in packages that are 1 1/2 - 1 3/4 pounds. I usually divide these packages in half so I am often using a little less than 1 full pound of sausage in my recipes and it works out just fine.
Hope you all enjoy these recipes!
I made this last week for my daughter. She said it was good. I had never tried jicama before. Kind of tasted like a cross between an apple and potato, but doesn’t oxidize like them.
Southwestern Bean and Vegetable Salad
Preparation time: 20 minutes
Makes 6 servings
1 can (15 ounces) READ Southwestern Bean Salad, undrained
1 cup chopped bell pepper
(any color combination)
1 cup sliced radishes
1 cup sliced celery
1/2 cup jicama strips
1/2 cup sliced green onion
1 cup grape or cherry tomatoes, halved
Chopped cilantro, optional
1. In large bowl, combine bean salad, bell pepper, radishes, celery, jicama, onion and tomatoes. Cover and chill, or serve at room temperature, topped with cilantro, if desired.
Serving suggestion: Spoon salad over mixed salad greens. I topped it all with avocado, and cilantro as I had some avocados I needed to use.
Overnight Mashed Potato Casserole
4 lbs. russet potatoes
1 1/2 C sour cream
6 Tb butter, divided
2 tsp salt
1/4 tsp pepper
1/4 C dried bread crumbs
1) If the potatoes are large, cut into quarters. Cook potatoes until tender in boiling, salted water. Drain and place in the large bowl of an electric mixer. Add sour cream, 5 Tb butter, salt & pepper.
2) Beat potato mixture until light and fluffy on low speed. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.
3) Bring casserole out of the fridge 30 min before cooking. Bake, covered, in a pre-heated 325-degree oven about 1 hour or until heated through.
4) Toss breadcrumbs with with remaining 1 Tb of butter (melted) and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.
(This recipe is an annual favorite of Seattle Times readers, and they’re asked to re-print it every year.)