Free Republic
Browse · Search
General/Chat
Topics · Post Article


1 posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
[ Post Reply | Private Reply | View Replies ]


To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

I didn’t have time to experiment with anything this week, but here are two recipes I want to try soon - especially the Spaghetti recipe, which looks great for those of us who just like Spaghetti for its own sake, without needing tomato or other sauce.

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT


2 posted on 03/02/2016 4:09:46 PM PST by Jamestown1630
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

Got some beef ribs going in the oven, too rainy to fire up the smoker. Rice, baked beans, cole slaw.


6 posted on 03/02/2016 4:28:07 PM PST by dainbramaged (Get out of my country now)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

I made Pasta Carbonara Monday night.
So easy, so simple, so yummy....
I need to make it more often :>)

Merged these two recipes together:
https://www.youtube.com/watch?v=oYeWU0dyanY
https://www.youtube.com/watch?v=3AAdKl1UYZs
I used cream and a combo of bacon and minced panchetta.
(lots of stores carry packages of minced panchetta in the meat dept/cheese case)


7 posted on 03/02/2016 4:29:41 PM PST by libertarian27 (FR Cookbooks - On Profile Page)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
Sorry I've been AWOL and should be now writing some checks to pay bills. Ugh.

Last week, I was going to post my 50's pink fluff salad with my fine tuning. Maybe I'll post what I saved below.

I didn't know that was Chef John's last name! I would have to say he is probably my favorite, too. I saw that recipe on the side bar. My favorite non-Italian spaghetti my Jewish friend gave me long ago. It's just cooked spaghetti, tomatoes depending on amt of spaghetti, and the secret is lots of onions, salt and pepper, she topped with a little milk, I cover and cook long and slow in the oven at 275. I made a huge batch in my turkey roaster years ago, and I and my kids couldn't get enough of it.

I also have enough clams and clam juice to make linguini only I would use up the rest of my big box of spaghetti. I just haven't been hungry for it yet.

That hot stuff doesn't sound too good to me. I may have mentioned it. Set a block of cream cheese in a dish, open and drain a can of quality crab meat (I have since substituted cut up artificial crab with good results) and cover liberally with shrimp dip made with Heinz chili sauce, a little ketchup, lemon juice to taste and I like lots of horseradish. It makes a meal for me actually. I especially like it on the Keebler longer and narrow buttery crackers.

Here's my recipe I use for pink fluff. I went to the link where I got it and got attacked with adware with a long window and nowhere to close it, also activated the speaker with a voice that drove me nutz. The voice said to call the number for a mac support team. I knew it was bad news, couldn't quit from the task bar, but did get it closed from the apple menu on the top bar (sometimes I can't even get to that). I made a screen grab and looked it up and verified it was malicious adware.

9 posted on 03/02/2016 4:36:14 PM PST by Aliska ("No bank is too big to fail, and no executive is too powerful to jail." HRC 1/24/16)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

I’ve been fed this in Sicily by my husband’s family. It’s served as a late night snack - Sicilians whip up this up (I call it Al Yo Yo after hearing them pronounce it) in something like two minutes. They don’t use butter. Just olive oil, garlic and cheese. Delicious!

My current favorite is Spaghetti Carbonara with bacon, peas and an egg cracked into it. My husband makes it very nicely. We made it with rigatoni about a week ago and that worked well too.


11 posted on 03/02/2016 4:49:14 PM PST by miss marmelstein (Richard the Third: With my own people alone I should like to drive away the Turks (Muslims))
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
I decided to make a new post. I really combined two separate recipes as I often do. It's Pink Cloud, Pink Fluff, Glorified Rice Salad

3/4 cup Arborio rice (only use that) cooked and cooled
One 16 to 20 oz can crushed pineapple drained
10 maraschino cherries drained and cut in quarters
1/4 or a little more maraschino cherry juice
1 medium can fruit cocktail
up to 1/4 cup miniature marshmallows (to soak up more juice as it sits in fridge, lasts 3 or 4 days)
1 large carton of Cool Whip Extra Creamy

Mix the cooled, stuck together Arborio rice (will be about 1-1/2 cup) with the drained pineapple with a whisk, gently, break apart the rice and the pineapple mixes in. Add the rest of the ingredients except Cool whip and gently toss together. Add Cool Whip. Some said 2 containers but one was fine. The extra creamy works well for this.

I remember my mom made it a couple times in the 50's, and we liked it then. When I found the recipe on the web in the last year, I've made it a couple times, and my daughter just loves it. Her favorite salad was the 5-ingredient fruit salad, pineapple tidbits, mandarin oranges, sour cream, coconut, can't remember any more of it, maybe cherries?

Oh, I have a new craving.

Chef's John's hot chocolate mix (used his link to Guittard cocoa rouge at Amazon, pricey) I make with Nestles Fortificada powdered milk (I always hated powdered milk but this is wonderful, made in Mexico, full cream milk). I got it at Walmart online. They say (did I post this before?) check the Mexican Aisle. It's a little expensive, $15 a large can makes 3 gallons, just right for me. Also got some Cremora. Sometimes I make the hot chocolate with my home brew Starbuck's coffee chopped up in a ziplock bag and blunt side of a meat tenderizer hammer. I heat water (or can use milk) to boiling, remove from heat. Add a couple smallish handfuls of chopped coffee beans (I keep them in the freezer). Cover and let steep for one hour, make it a little on the strong side, strain with very fine strainer, store in fridge. If you drink coffee, use that and mix the powdered milk in (it mixes best in lukewarm liquid).

What I eat with that but don't dunk is some wonderful bread I get at the store. It's expensive and I buy 2 at a time. Foccacia just covered with Asiago cheese mixed with something to make it stick. I cut four slices, brush on melted butter and toast in a 425 oven just until the edges are nicely browned and the inside just beginning to brown. Then when toasted, brush with a little more melted butter. It is so yum.

I'm trying to figure out how to make that bread and shape it right so the slices come out like what I have, doubt if I can pull that off unless the store gives me the recipe.

I also want to make Phyllis Stokes' square hamburger buns for that chicken cordon bleu when I get my Panini Press. It still in my amazon cart if they haven't taken it out. I'll get to it when I'm ready.

12 posted on 03/02/2016 5:07:26 PM PST by Aliska ("No bank is too big to fail, and no executive is too powerful to jail." HRC 1/24/16)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
"‘Spaghetti Aglio e Olio’"

I make it with grilled sweet red pepper (julianne) and artichoke hearts.

Parmesan and fresh basil leaves are mandatory.

I also recommend a shift to whole wheat pasta, for both taste and health.

15 posted on 03/02/2016 5:25:18 PM PST by Mariner (War Criminal #18)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

“This is a very simple recipe – in fact, the recipe is much easier to make than pronounce. You know a recipe name is hard to say when you can’t even come up with a respectable phonetic spelling. It’s something close to “ah-leoh-oh-leoh.” Give it a couple tries, and if you can’t do it, feel free to just call it garlic spaghetti. “

That’s funny, since I just started a crash-Italian course for a trip we’re taking this summer & the first thing they said was Italian was a phonetically pronounced language. :-) That being said, the recipe sounds terrific!


17 posted on 03/02/2016 5:30:52 PM PST by Twotone (Truth is hate to those who hate truth.)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

While pasta with EVOO and/or butter is fine, I like a big, meaty Bolognese, and made Ann Burrell’s recipe two Sundays ago. Worth the time and effort, really good stuff, all agreed.

In general, foodnetwork.com is really pretty darn good for recipes, I find.

Pasta Bolognese
http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe.html

I just used ground beef and a couple of spicy Italian sausages.


23 posted on 03/02/2016 6:05:34 PM PST by FreedomPoster (Islam delenda est)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

Got a homemade pizza in the oven w/ sweet Italian sausage & black olives. I mix a big spoonful of pesto into my sauce before I spread it. So good!

Italian in laws,so we have lots of pasta. So delicious & simple.


24 posted on 03/02/2016 6:07:31 PM PST by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
Add some sage and butternut squash to the Spaghetti Aglio e Olio.

Best to roast the squash first.

So yummy.

29 posted on 03/02/2016 6:19:08 PM PST by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

Plain spahgetti dishes...did anyone say fresh lemon juice yet?

Actually, in Chicago and KC it’s also a’la Caruso. Tomato Sauce and Chicken Livers with lots of oregano.


45 posted on 03/02/2016 7:10:40 PM PST by KC Burke
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
I have an old Better Homes & Gardens (OK, shoot me) Italian cookbook I drag out now and then that has a great recipe for leftover pasta.

Pretty much just garlic minced up, parsley, olive oil, and crushed red pepper, heat. I always make it too spicy for the wife, but I love if for leftover pasta.

BH&G called it some sort of favorite Italian late night snack. Does sit easy on the stomach with no tomato sauce, which is Prisolec time for me. Not that I let that stop me.

48 posted on 03/02/2016 7:24:55 PM PST by doorgunner69
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

That spaghetti does look pretty good. I think I will have to try it, and I probably can have all the ingredients on hand. So thank you for featuring that.


53 posted on 03/02/2016 7:29:45 PM PST by Aliska ("No bank is too big to fail, and no executive is too powerful to jail." HRC 1/24/16)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

Yum.

I love pasta...


90 posted on 03/03/2016 4:49:52 AM PST by Eric in the Ozarks (Baseball players, gangsters and musicians are remembered. But journalists are forgotten.)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

The spaghetti in that pic looks heavenly.


93 posted on 03/03/2016 5:59:09 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630

I love that dish. It was comfort food growing up.
Sometimes I like to sauté a little bit of bread crumbs in olive oil and pour it over the top. Adding broccoli is good too :)


115 posted on 03/03/2016 4:26:17 PM PST by Trillian
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Jamestown1630
A Lone Ranger Campfire Cake
123 posted on 03/04/2016 7:37:52 PM PST by Trillian
[ Post Reply | Private Reply | To 1 | View Replies ]

Free Republic
Browse · Search
General/Chat
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson