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Old 12-04-2010, 11:51 AM   #1
Sweet Tooth
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Default December Iron Foodie Challenge

I made a list in my mind of all the things that speak "holiday season" to me and, sadly, most were already used at some point. So, let's try this and hope everyone has some great ideas....

"Packaged" foods. No, not pre-packaged stuff. I'm thinking things that you cook in an edible [think pasties, etc.] or non-edible [think fish in parchment, etc.] wrappings. Consider it a holiday gift to the rest of us!




Past Iron Foodie Challenges

2006
Dec - Oranges

2007
Jan - Cream Cheese
Feb - Soda pop
Mar - Recipes containing a can of soup
Apr - Shrimp
May - Eggs
Jun - Liquor
Jul - Pasta/couscous etc Salads
Aug - Zucchini
Sep - Quick breads / Muffins
Oct - Cheese
Nov - Cranberries
Dec - Fudge

2008
Jan - Slow Cooker Recipes
Feb - Potatoes
Mar - Garlic and Mushrooms
Apr - Chicken
May - Lemons
Jun - 30 min Hot Weather Recipes
Jul - Preserves - Jams, Chutneys, Relishes etc
Aug - Coffee
Sep - Tofu / Cottage Cheese
October - Pumpkin
November - Sweet Potatoes/Yams
December - Mint

2009
January - Soup
February - Pork
March-Mexican Food
April - Cereal
May- Berries
June-Yogurt
July - Corn
August - Asian
September - Breakfast foods
October - Nuts
November - Onions
December - Meat in Casings

2010
January - Side Salads
February - Spinach
March - Beans
April-hot sandwiches
May-Soy Sauce
June - cookies
July - Sour Cream
August - (Summer Break)
Sept - BBQ Foods.
October - Southern cuisine
November - Peanut butter
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Old 12-04-2010, 12:14 PM   #2
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Bacon Wrapped Water Chestnuts
*because what could be better than a gift wrapped in Bacon??*





1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce

16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained


Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
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Old 12-04-2010, 09:52 PM   #3
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Oooh, I love packages and presents. This recipe is my fave packaged food item...

Egg Rolls

2 pkgs egg roll wrappers (find them in the produce aisle)
4 pork chops
1 head napa cabbage
1 head bok choy - greens and thin stalks
1/2 lb mushrooms
1 onion
4 stalks celery
2 cans sliced water chestnuts
1 pkg fresh bean sprouts (approx 1/2 lb)
6 tbsp butter
6 tbsp creamy peanut butter
soy sauce
salt & pepper
vegetable oil for deep frying

Saute the pork chops til cooked through. Remove bones and excess fat. Set aside to cool.
Remove the core from the napa cabbage, take it apart and remove the thickest part of the stalk from each leaf. Discard the stalk parts, they're too tough to use. Shred the leaves. Prepare the bok choy the same way, discarding the thickest parts of the stalk and shredding the greens. Finely chop the onion, celery, mushrooms, pork chops and water chestnuts. I use a food processor for this, just don't process it too much. The filling should not be chunky, but also not slush. Just finely chopped. Add the bean sprouts and mix thoroughly so everything is evenly mixed. In a glass dish or coffee cup, melt the butter and peanut butter together and pour over the vegetables, mixing well. This is what binds the ingredients together. Season with salt, pepper and soy sauce to taste.

Heat the oil til a piece of the wrapper dropped in it turns brown and bubbly.

To roll, place the wrapper on the counter with a point toward you. Place a full spoonful of filling on the wrapper halfway between the point and the center of the wrapper. Fold the point into the middle and snug it down against the filling. Fold the sides in toward the middle, snugging it down and totally encasing the veggie mix. Roll it away from you to complete the package, dip your finger into water and use it to "glue" the free corner down.

Gently set the rolls into the oil and fry til golden brown. Serve with your favorite sauce.

Variations are endless. Any meat or vegetable can be used. We also use the wrappers to roll up stuff for home-made hot pockets. Italian sausage, mozzarella and a bit of tomato sauce and you have pizza rolls. We also make ham and swiss rolls, bacon & cheddar rolls. Another fave is to fill the wrappers with apple pie filling, fry, then roll them in cinnamon/sugar and top with whipped cream MMMMMM
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Old 12-05-2010, 04:17 PM   #4
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Misty's Stuffed Poblanos


2-4 large poblano peppers-1 per person
1 lb ground beef or ground turkey
taco seasoning of your choice
1 can rotel tomatoes with chilis
1 can refried beans
3 cups of shredded cheese-divided
Sour cream-for garnish


1. Preheat oven to 400 degrees
2. Rinse peppers and place on cookie sheet
3. Roast peppers for 15-20 minutes-Let cool
4. Cut a small slit in each pepper to create a pocket
5. Remove seeds

Meanwhile, brown ground beef or turkey and drain. Add taco seasoning and prepare as directed.

Drain rotel and combine with the meat mixture and 1/2 can of the refried beans. Add 1.5 cups of cheese and stir to combine. Add more beans or cheese if desired.

Spoon mixture into peppers. Stuff as much as desired. Top with remaining cheese and place in the oven for 15 mins or until cheese is melted.

Garnish with sour cream, fresh cilantro *if you like it*, olives, etc.

Here is a picture of it plated!




****As an aside, I didn't peel my peppers..they were tender without removing the skin. You may want to peel yours.***

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Old 12-08-2010, 11:29 AM   #5
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I hope cookies aren't the "generic" packaged food...but cookies always make a great gift. These cookies are excellent

Attachment 88035

2 cups unsifted cake flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter
1 tsp vanilla
1/2 tsp strawberry (or other) extract
1/2 tsp (or more) rose food coloring
2 tbsp unsifted cake flour
1 1/2 cups multicolored decors (for decoration )

Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.

Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 ◊ 8 1/2 inches by 1/8 inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.

Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 ◊ 13-inch pan.

Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.

When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you donít get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.

After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).

Heat oven to 325į. To bake, slice the log into 1/8- to 1/4-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

Last edited by FatAndProud; 01-23-2012 at 10:26 PM.
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