Posted on 05/13/2012 11:58:46 AM PDT by libertarian27
Welcome to the 23rd installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Thank you! We’ll have to wait until next week but mrs p6 will love this! A great belated Mom’s Day special!
I found the recipe a couple of weeks ago and reminded my husband I was out of Godiva and we hadn’t had Bailey’s in the house in ages. In the gift bag I received from him this morning was a bottle of each - and a hip flask!!!!
He and our daughter are having strawberry shortcake with whipped cream for dessert - I’m having one of these!
Diets are such a buzz kill! In January I started...went from 226 to 215 in a couple of weeks. Same diet and walking 2 miles a day 3 times a week and I am gaining. Now at 217...sigh.
I’m a guy but I ‘d like to be 180. Anything less and I feel light, weak.
That looks easy - I think I’ll try it.
This is a great and easy week night dish. I like to use chicken stock or broth instead of water and cover the casserole dish with plastic wrap and then a piece of aluminum foil to seal in the moisture then cook in the oven for a couple of worry free hours. Works great!
I have added pineapple slices and a little of the juice or some lime juice - nice change of pace.
You're probably gaining muscle weight - they say it weighs more.
I don't diet, in the strict sense, but my mantra is 'I don't want to lose weight - I want to lose volume':>)
Here’s one we found not long ago and we absolutely love! It really only takes about 30 minutes of cooking time - the longest part is slicing the mushrooms.
I don’t add the sherry as I don’t care for the flavor. We also make a double batch because it warms up for leftovers without any change to the consistency. Enjoy!
Ingredients
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
Directions
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Here’s one we found not long ago and we absolutely love! It really only takes about 30 minutes of cooking time - the longest part is slicing the mushrooms.
I don’t add the sherry as I don’t care for the flavor. We also make a double batch because it warms up for leftovers without any change to the consistency. Enjoy!
QUICK, EASY CREAM OF MUSHROOM SOUP
Ingredients
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
Directions
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
That’s similar to one I have, too. This is carb-overload for me, I go right to sleep after this meal.
No-Peek Chicken
2-1/2 C Minute Rice
2 cans of cream soup:
You can use cream of celery, cream of chicken, or cream of mushroom (I prefer cream of chicken)
3/4 C water
Splashes of soy sauce
Mix together. Spray 9x13 cake pan with Pam and spread rice mixture into the bottom of the cake pan. Place chicken skin-side up on top of the rice. Sprinkle with vegetable soup mix. Cover with foil. Bake for two hours at 350 degrees.
Oh, and Do Not Peek until time is up.
YUM! So easy and SO GOOD! Think it’s what’s for dinner Thursday!
The real problem is that since we moved a couple of years ago we don't have the storage space. Guess it's time for a second frige/freezer in the basement.
I think you’ll be glad you did try it!
We have used just regular mushrooms and last time a mix of the baby portobellos and regular - 50% each. My friend tried it with some of the more exotic mushrooms, crimini, oyster, etc. and said it was great that way also.
Enjoy!
DELUXE GRILLED CHEESE
Thickly spread one side of two bread slices with garlic/herb butter mixture. Press buttered sides in grated Parmesan. Grill bread to a nice crispy brown.
Now add cheese slices to one slice (Cheddar, Swiss, American and Jack). Press the two bread slices together into a sandwich.
Grill/melt cheese.
Recap of this week’s recipes:
Drink _ Post#` 13 _ Truffletini
Pork _ Post#` 4 _ Pork Roast w/ Apples and Onions
Poultry _ Post#` 5 _ Creamy Chicken Thighs
Poultry _ Post#` 11 _ Worlds Easiest Dinner
Poultry _ Post#` 29 _ No-Peek Chicken
Salads _ Post#` 18 _ Central American Slaw
Sandwiches _ Post#` 33 _ Deluxe Grilled Cheese
Soup _ Post#` 28 _ Cream of Mushroom Soup
thread for w/o May 21st
http://www.freerepublic.com/focus/f-chat/2886391/posts
I'm going to try it, too. And I'm going to make at least a double batch. I plan on freezing some in ziploc bags.
Thanks for posting!
Enjoy!
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