Recap of July’s Recipes:
Cakes _ Post#` 21 _ Lemon Glazed Monkey Bread
Dessert _ Post#` 6 _ Apple-Blueberry Crisp
Dessert _ Post#` 8 _ Bread Pudding
Ice Cream _ Post#` 17 _ Butter Pecan Ice Cream
Pork _ Post#` 5 _ Iowa Ham Balls
Pork _ Post#` 9 _ Ham Balls or Ham Loaf
Sandwiches _ Post#` 15 _ “Bradford” a hot dog
Sandwiches _ Post#` 20 _ Vietnamese Banh Mi
Vegetables _ Post#` 19 _ Peeling a hot potato quickly
FR Recipe Threads in July:
http://www.freerepublic.com/focus/chat/2904019/posts?page=1
Red Beans and Rice: A Monday Tradition
http://www.freerepublic.com/focus/f-chat/2911745/posts
I Just Set A Slab of Pork RIbs in Marinate
Fajitas on a Bun
One of my mom’s bridge club favorites:
Ingredients
1 pound(s) 90 percent lean ground beef
3/4 cup(s) chopped fresh cilantro, divided
1/2 cup(s) finely chopped red onion
1/4 cup(s) chopped scallions
2 teaspoon(s) minced garlic
1 tablespoon(s) chili powder, preferably New Mexican
1 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano, preferably Mexican
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1/3 cup(s) reduced-fat mayonnaise
1 tablespoon(s) lime juice
1 tablespoon(s) chopped chipotle chile in adobo (see Ingredient Note)
1 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers
1 cup(s) shredded green cabbage
4 slice(s) tomato
4 thin slices red onion
Directions
1.Preheat grill to medium-high.
2.Place beef, halt the montera jack cheese, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper, and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
3.Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice, and chipotle in a small bowl.
4.Peel the roasted peppers, halve lengthwise, and remove the seeds.
5.Oil the grill rack using a well oiled vegatable oiled paper towel. Salt and pepper the meat to your taste. Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6.Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato, and onion.
I made these last night - so steakhouse restaurant! Almost too rich but loved it! Will make more sauce next time (used 4 red potatoes for the dish)
DELMONICO POTATOES (from Cooks.com)
2 cups potatoes, 3/4 inch cubes
2 cups potatoes, coarsely grated
1 tsp. salt (for boiling water)
1/2 cup evaporated milk
2 tbsp. butter (for sauce)
2 tbsp. flour
2 tbsp. butter (for crumbs)
1 cup plain bread crumbs
1/4 tsp. paprika
1/4 tsp. white pepper
1 tsp. parsley
1/3 cup grated Parmesan, Asiago, Monterey Jack, Cheddar or other cheese
(I used LandOLakes 4 Cheese Italian Blend - I’m addicted)
Wash, pare and cut 2 cups Russet or Yukon Gold potatoes cut into 3/4-inch cubes.
In a saucepan, boil cubed potatoes in 3 quarts of water into which 1 tsp. salt has been added for about 15 minutes or until almost fork tender.
Using a slotted spoon, remove potatoes from water and allow to cool.
Bring potato water to a boil and reduce by half. Measure 1/2 cup of the potato water and discard remaining water.
Return 1/2 cup potato water to the same saucepan and add 1/2 cup evaporated milk (non-sweetened), 2 tablespoons butter, and whisk in 2 tablespoons flour. Stir constantly until sauce comes to a boil and begins to thicken. Remove from heat and allow to cool for 20 minutes. Remove half of the sauce and set aside.
Add the cubed potatoes to the sauce remaining in the saucepan. Pour potato sauce mixture into a buttered casserole or baking dish.
Layer 2 cups raw shredded potatoes over the top. Shred potatoes on the coarse side of a cheese grater or use the coarse shredding disc of a food processor. Spread reserved sauce over the top of the shredded potatoes.
In a skillet, melt 2 tbsp. butter. Add 1 cup bread crumbs, 1/4 tsp. paprika, 1/2 tsp. pepper and 1 tsp. parsley. Toss until mixed and butter coats crumbs.
Sprinkle over the top of the casserole. Spread 1/3 cup grated cheese evenly over casserole.
Bake in a preheated 350°F oven for 45 minutes or until cheese is lightly browned on edges and bubbly.
I made clam chowder or dinner tonight and my husband said it was one of my best..........and I even forgot to put the bacon back into the pot!
3 weeks ago I had 28 teeth pulled and am still not real comfortable with the dentures - so eating - let alone planning meals - is a bit o a challenge.
We tried out the bread pudding from Allrecpies daily mailer and it was great. made it twice and got back good reports from all who tried it.
Bread pudding II
Original Recipe Yield 1 - 8 inch square pan
Ingredients
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped