[libertarian27]

National Cappuccino Day ~ National Harvey Wallbanger Day ~ Cook Something Bold Day November 8

National Scrapple Day ~ Cook Something Bold & Pungent Day November 9

National Vanilla Cupcake Day November 10

National Sundae Day November 11

Chicken Soup for the Soul Day ~ National Pizza With Everything Day (Except Anchovies) November 12

National Indian Pudding Day November 13

National Guacamole Day ~ National Pickle Day November 14

[libertarian27]

~FReeper Recipe Thread Ping~

[libertarian27]

~FReeper Recipe Thread Ping~

[Calvin Locke]

Uh, you’re a month behind on your dates.

[concentric circles]

Tried this one a week ago and loved it:

Betty Jean’s Chocolate Pie
Betty Jean was born and raised in Lubbock, Texas and had a flair for southern cooking.

Ingredients

1/3 cup Corn Starch
1 cup sugar
4 eggs
3 cups milk
1 1/2 tsp vanilla extract
1 tablespoon of butter or margarine
3 oz. unsweetened chocolate (I use the Hershey’s unsweetened cocoa powder)

Separate egg yolks and mix them in a bowl-set them aside. Set the egg whites aside in a separate bowl if you wish to make meringue topping.

Mix sugar, corn starch, chocolate and milk in a medium saucepan. Bring to gentle boil, mixing often until mixture becomes thick and bubbly. Filling should be thick enough to stick to the mixing spoon or beaters. Remove from heat and mix for two more minutes.

Take a cup of the hot chocolate filling and mix it into the egg yolks you have set aside. Then return the mixture to the saucepan, returning saucepan to heat. Bring again to gentle boil, mix often.

Remove from heat again. Mix butter and vanilla extract into filling. Mix for 2 more minutes.

Pour filling into graham cracker pie crust (or whichever type of crust you prefer).

If topping with meringue, see meringue recipe and instructions below.

Let cool in refrigerator for 4-6 hours. Top with whipped cream only when pie has cooled the proper amount of time.

Whipped cream

1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup whipping cream

Mix ingredients together in a chilled bowl using beaters or electric mixer on medium speed until soft peaks form.

Meringue for pie

4 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tablespoons sugar

In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beath with an electric mixer on medium speed for 1 minute or until soft peaks form. Gradually add sugar one tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff peaks and sugar dissolves.

Immediately spread meringue over pie, carefully sealing to edge to prevent shrinkage. Bake in a 350 degree oven for 12 to 15 minutes or until golen. Cool on a wire rack, then cool in refrigerator for 4-6 hours before serving.

[PieterCasparzen]

La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking [Hardcover]

If I could only have one book on cooking, this would be it. Very helpful on techniques on cutting poultry, fish, etc., it makes a point of providing "home cook" methods.

"First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.

Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time.

Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike."

[jakerobins]

One of my favorite's from Childhood.......Can't find my personal recipe...... but here is one for Boston baked beans...Combine with some "Red" hot dogs,rolls, and cole slaw. One of my favorite "Comfort food" meals hands down... We call it Sat. Night Beans in our house. Boston Baked Beans Ingredients: •2 cups yellow eye Maine beans •1 white onion, quartered •1/2 cup brown sugar •1/2 cup molasses •1/2 teaspoon salt •Pepper, to taste •1 teaspoon prepared mustard •1/2 teaspoon ground ginger •Chunk of salt pork, 2″ x 2″ (or as much as you’d like) Cover dry beans in liquid, and soak overnight in large bowl. Place onion in bottom of bean pot, drain beans, and add to pot. Mix brown sugar, molasses, salt, pepper, mustard, and ginger with a little hot water, and pour over beans. Add enough hot water to cover beans. Place chunk of salt pork on top. Cover pot, and bake at 325 degrees for six hour. Check often, adding water as needed so that beans remain covered. Remove cover for last hour of cooking

[bgill]

I had some tomatoes and peppers from the garden this week so threw together this salad. The picky eaters here say it’s a keeper. The little bit of leftovers held up for the next day so that’s a plus. There are no measurements other than enough equal parts sugar to vinegar to cover veggies. It would be easy and pretty enough with the red and green colors for a Christmas pot luck. Add a yellow or orange bell pepper and it’d be festive enough for Mexican night.

Tomato and Bell Pepper Salad

1/2 C sugar
1/2 C vinegar
salt and pepper
small onion thinly sliced
several tomatoes, bell peppers and banana peppers cut into chunks

[Lurkina.n.Learnin]

I get a jar of jalopeno and garlic stuffed olives at Costco and wrap the olives with bacon and bake at 400 for about 35 min. Great appetizers .I do soak the olives in water overnight so they aren’t so salty.

[Sarajevo]

Chicken, Sausage, Oyster, and Shrimp Gumbo

1/3 cup + 1 Tablespoon olive oil
1/2 cup all purpose flour
2 celery stalks, chopped
4-5 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
1 can (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless, skinless chicken thighs
1 lb. chorizo (or andouille) sausage, cut into 1/4-inch rounds
1 cup dark beer or water
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 lb. medium shrimp, shelled & deveined
3 large fresh tomatoes or two 14.5 oz. cans of stewed tomato (drained)
1 lb okra – frozen or fresh- sliced
2-3 jalapeno peppers or 5-6 fresh Tabasco peppers
1 pint raw oysters and juice

Instructions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. This is the roux.

Mix the chicken and beef broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 1 cup of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add okra 20 minutes prior to finish.

Add the oysters and shrimp, and continue to simmer, uncovered, for 5 minutes or until the shrimp turn opaque. Shrimp will continue to cook from residual heat. Do not cook shrimp too long!

Oh yeah, could you add me to the ping list? :)

[BikerTrash]

{ping}

[tinamina]

The other day I decided I wanted Shepherd’s Pie.
I decided to try it the easy way.
I sauted 1 lb of beef stew meet, small chunks in a bit of grapeseed oil in a large oven proof stainless steel kettle.

Meanwhile I used a food processor to mince 1 onion and 4 cloves of garlic.
I added it to the meat and sauted a few moments. Then I added a few stalks of chopped celery with leaves and some shredded carrots.

Then I added enough hot water to cover and about 1 T apple cider vinegar and some old red wine I had in my pantry.
I allowed this mixture to simmer while I cooked the potatoes.

I washed and cut up (w/ skins) about 8 small white potatoes and boiled them with about 2 tsp salt until they were tender. I drained them and added some butter, 1/2 package of cream cheese and a little milk and pepper. I whipped this mixture with my electric hand mixer till smooth.

I made 2 cups of gravy by making a roux with 1/4 c butter and 1/4 c flour cooked and mixed slowly for about 5 minutes. After the roux was cooked I added 2 c beef broth and cooked until smooth and thickened. Then I added to the beef mixture.

When my beef was tender (about 3 hours) I added some corn and peas to the mix, added some extra spices to taste. Then I added the gravy and mixed it in. (splash of brandy or whatever....

Turn off heat and preheat oven to 350.

Spoon potatoes over the top of beef mixture and cook in oven for about an hour.

About 8 servings which I made sure to stash 4 in the freezer as individual servings for future enjoyment.
Lucious. Truly.

[InvisibleChurch]

Page 89 - The ultimate comfort food (pg 89 is where it is in my 4 recipe cookbook)
16 oz spaghetti
1 lb ground beef
54-56 oz spaghetti sauce (spag sauce usually come in cans of 26 or 28 ozs)
8 oz shredded cheese (I use sharp cheddar, but you will choose the cheese you prefer)
(optional garlic bread)

prep time ~ 1 hr

0. preheat oven to 350 degrees
1. brown ground beef
2. prepare spaghetti
3. heat spaghetti sauce
4. mix all three in a large bowl and pour in a casserole dish
5. bake for 15 mins, remove and top w cheese put back in oven for 15 mins
6. remove and if you’re smart you’ll bake some garlic bread. This gives the casserole a few minutes to cool off
7. be a pig

[dennisw]

1. Buy some whole dried peas
2. They have fuller taste than split peas
3. soak 24 hours
4. no need to drain and replace the soak water
5. cook and simmer for one hour as a thick soup
6. cook it with some black pepper it really needs it. Fresh ground is best. 
7. also include a little carrot, onion and celery
8. add salt only at the end when the peas are soft
9. you can always put a little pork product in there like diced ham or cooked bacon but...... you don't need much because these whole peas have a fuller taste than split peas
10. This tastes better the next day
11. This will warm you up in cold weather

 

 

Remember the old English nursery rhyme about eating peas? These are the peas used. They were dried and stored like beans--

Pease porridge hot, pease porridge cold,

Pease porridge in the pot, nine days old;

Some like it hot, some like it cold,

Some like it in the pot, nine days old.^[2][