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Weekly Cooking Thread - April 2, 2011
FreeRepublicCooks | April 2, 2011 | libertarian27

Posted on 04/02/2011 6:57:56 AM PDT by libertarian27

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I come from a family where gravy is considered a beverage.

~Erma Bombeck ~

* Happy PB & J Day! *

~~~~~~~~~~~~~~~~~~~~~~~~~~

April 2 National Peanut Butter & Jelly Day

April 3 National Chocolate Moose Day

April 4 National Cordon Bleu Day

April 5 National Caramel Day & Raisin and Spice Bar Day

April 6 Fresh Tomato Day & National Caramel Popcorn Day

April 7 National Coffee Cake Day

April 8 National Empanada Day

1 posted on 04/02/2011 6:57:59 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Cooking Thread Ping List
(to be added/deleted ~ post on thread or drop me a FReep mail)

Bread* 21 White Bread - machine
Bread* 23 Poulsbo Bread
Bread* 71 Whole Wheat Sourdough Crackers
Bread* 79 Mustard Wheat Rye
Bread* 87 Honey Buttermilk Bread - machine
Bread* 87 Sourdough Bread - machine
Meal* 4 Ham Roll Ups
Meal* 5 PERFECT CHICKEN POT PIE
Meal* 12 Chicken/Turkey Curry
Meal* 18 Ham and Cheese Rollups
Meal* 26 favorite ham roll ups
Meal* 48 BBQ baby-backs
Meal* 51 Greek Chicken
Side* 25 Pinto Beans
Side* 75 Easy Baked Beans
Side* 75 Boston Baked Beans
Side* 75 Baked Beans
Side* 79 Spicy Hot Pintos
Side* 82 Pinto Beans
Side* 90 Three Grain Pilaf
Soup* 10 Lentil Soup
(most recipes are tried n’ true - some are reference)

http://www.freerepublic.com/focus/f-chat/2694984/posts?page=102#102


2 posted on 04/02/2011 7:00:51 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
Absolute Best Liver and Onions


3 posted on 04/02/2011 7:02:31 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: libertarian27

For those who make their own home made pizza, please, use only King Arthur bread flour and whole milk mozzarella...and for God’s sake, don’t use too much sauce. You can thank me later.


4 posted on 04/02/2011 7:07:15 AM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27
April 3 National Chocolate Moose Day !!!!?? :)
5 posted on 04/02/2011 7:13:30 AM PDT by Free State Four
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To: gorush

You must have gone over someones house last night for their famous and healthier homemade pizza....lol

I’m in agreement - King Arthur is the Best and always whole milk cheese!


6 posted on 04/02/2011 7:14:10 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
"You must have gone over someones house last night for their famous and healthier homemade pizza....lol"

I would hesitate to call myself a cook except for pizza which has been my specialty for 45 years.

7 posted on 04/02/2011 7:19:05 AM PDT by gorush (History repeats itself because human nature is static)
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To: gorush

Do you bake it on a stone? Give us your secret to a thin, crispy yet slightly chewy and tender crust.


8 posted on 04/02/2011 7:28:48 AM PDT by FrdmLvr (Death to tyrants)
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To: JoeProBono

I always hated liver (thank goodness my mother did too - it was never forced on us) But I love liverwurst and pate.

Here’s my favorite liver pate recipe - made some again this week.

Chicken liver pate:

3 cups water
1 pound chicken liver
1 onion, sliced

1/4 cup chopped onion
3 tablespoons cooking sherry (I used vermouth this time)
3/4 cup butter, softened and pre-cut in pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace

(Optional additions: one+ hard boiled egg, a clove or two of minced garlic or finely chopped bacon{stirred in at the end})

In a saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 15 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.

Place cooled livers in a food processor, and process until smooth. Add chopped onion, sherry, butter , salt, black pepper, and mace; pulse to blend. Spatula the pate into a buttered bowl/ramekin. Chill for at least 1 hour before serving.

Best with crackers but have used this pate for Beef Wellington too - yummy.


9 posted on 04/02/2011 7:32:47 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Yea well I put my wifes broth, whatever one she’s cooking, in a coffee cup and enjoy!! so there. she does make outstanding stock.


10 posted on 04/02/2011 7:33:22 AM PDT by VaRepublican (I would propagate taglines but I don't know how. But bloggers do.)
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To: gorush
I would hesitate to call myself a cook except for pizza which has been my specialty for 45 years.

That calls for a Homemade pizza recipe request! Please!

11 posted on 04/02/2011 7:35:35 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: FrdmLvr
"Do you bake it on a stone?"

Yes, I do. Build the pizza on parchment paper and slide it onto the preheated stone (I start out at 410 degrees) I actually use two stones. I place one near the bottom of the oven and one one or two notches above it, leaving just enough room to place the pizza on the bottom rack. The top stone prevents the cheese from browning too quickly. Monitor the crust bottom while cooking and place the pizza on the top rack if the crust is browning too quickly. I also turn the heat down to 360 about 2/3rds of the way through, although that may be superstition.

12 posted on 04/02/2011 7:36:50 AM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27
For the sauce I use one 8oz can of tomato sauce and one 6oz can of tomato paste. I add garlic, salt, pepper and oregano. This makes about six pizzas (I freeze the rest in individual containers for next time). Two tablespoons of sauce for one 15" dia. crust. is plenty. I put a thin layer of shredded Parmesan cheese on the sauce and then add ingredients and cover with about a pound of shredded mozzarella. Sausage and pepperoni are the only ingredients that go on top of the mozzarella (pepper slivers are ok on top for beautification).

Ingredients are depending upon personal taste, but if you've never tried, put diced shrimp on about 1/2" thick for a seafood delight. Canadian bacon, pineapple and sliced peppers are another personal favorite but I know pineapple offends the sensabilities of many.

13 posted on 04/02/2011 7:49:17 AM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27
Since we're talking about pizza, here's something different -- I'm making this for dinner tonight:

Upside Down Pizza

Ingredients:

1 pound sweet Italian sausage links
15 oz. can tomato sauce
1-2 cloves garlic, chopped
¾ - 1 cup water
2 pkgs. Spaghetti sauce seasoning mix (I used McCormick Extra Rich & Thick)
1-2 teaspoons Italian herb seasoning or oregano and/or basil, if desired
1 onion, chopped (I used a bag of frozen chopped onions, thawed)
1 medium green pepper, chopped (about 1 or 1-1/4 cups)
1 small can sliced black olives – about 3 oz.
1 can sliced mushrooms
1 small can chopped jalapeno peppers, if desired
1 package sliced pepperoni (I used turkey pepperoni)
16 oz. mozzarella cheese, shredded
1-1/2 cups Bisquick
1-1/2 cups milk
3 eggs
Chopped parsley for garnish, if desired

Procedure:

Spray 9 x 13 baking dish with nonstick spray; set aside.

Slice sausage links into rounds and place on microwave safe plate lined with paper towel. Cover sausage slices with another paper towel and microwave on medium heat about 4 minutes. Remove from microwave and drain off grease.

Mix together chopped garlic, spaghetti seasoning mix, Italian seasoning (if using), tomato sauce, water (starting with about ¾ cup) and chopped onions, in microwave safe bowl. If mixture seems too thick, add a little extra water (but not too much). Microwave on medium heat about 2-1/2 minutes. Stir.

In another bowl, stir together green pepper, black olives, mushrooms and jalapeno peppers (if using).

Preheat oven to 350 degrees.

Construct in this order:
Pour tomato sauce-onion mixture into greased 9 x 13 baking dish.
Arrange sausage slices evenly on top of sauce.
Arrange pepperoni slices evenly over sausage.
Sprinkle green pepper-olive mixture evenly over meat.
Sprinkle shredded cheese over top.

(Note: this completely filled up my 9 x 13 baking dish. In order to have room for the crust mixture, once the cheese was on, I pressed everything down with the back of a spoon.)

In mixing bowl, beat together Bisquick, eggs and milk until almost smooth and few small lumps remain. Pour over all. Sprinkle top with chopped parsley if desired.

Bake at 350 degrees about 35-40 minutes or until golden. Makes about 8 generous servings.
14 posted on 04/02/2011 7:56:07 AM PDT by Fast Moving Angel (If he has nothing to hide, why is he spending so much $$$ hiding it?)
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To: libertarian27
For the crust, I use 3 cups of King Arthur bread flour and 1/2 cup of smelly Lena flour (semolina), 1 cup warmish water, 1/4 cup of EVOO, 2 tablespoons of honey, 1/4 teaspoon of salt and 2 tablespoons of yeast (yes, I know that sounds like a lot). This goes into the bread maker on the dough setting. Add water or flour to get the correct consistency. Knock it down at least twice.

This makes two crusts, I freeze one for next time.

15 posted on 04/02/2011 7:56:29 AM PDT by gorush (History repeats itself because human nature is static)
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To: gorush

ps When preheating the stone to 410 deg. F, don’t assume that the stone is heated completely as soon as the oven signals that the oven is up to temp. Allow another 15 minutes at least to insure that the stone is hot.


16 posted on 04/02/2011 8:11:45 AM PDT by gorush (History repeats itself because human nature is static)
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To: JoeProBono

That looks good, but my mom made the best liver and onions, with gravy.


17 posted on 04/02/2011 8:24:15 AM PDT by Netizen
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To: JoeProBono

I love liver and onions. We rarely have it, unfortunately.


18 posted on 04/02/2011 8:26:39 AM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Netizen


19 posted on 04/02/2011 8:28:35 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: gorush

Got to agree, too much sauce will ruin a pizza. I realize its cheaper than the meats and cheeses but I want to taste the meat and cheeses, not have a mouth full of sauce when I bite into it!


20 posted on 04/02/2011 8:35:17 AM PDT by Netizen
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To: Netizen

Sauce should be highly flavored and minimally used. There is nothing worse than all of the ingredients sliding off the crust when you’re just trying to get a bite. Too much sauce is also the major cause of the dreaded skin removal from the roof of the mouth.


21 posted on 04/02/2011 8:38:50 AM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27

I always hated liver...”

I always made my children eat liver once a year. When they were small, my oldest asked if we could have liver for New Year’s Day dinner. When asked why, he responded, “So we can get it over with for this year.”


22 posted on 04/02/2011 8:48:56 AM PDT by Grams A (The Sun will rise in the East in the morning and God is still on his throne.)
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To: libertarian27

My baking group is supposed to make calzones for tomorrow’s meeting. I have lots of recipes, but I need some advice from cooks who have made them before. What kind of fillings are really good? Thanks for the help.


23 posted on 04/02/2011 9:34:08 AM PDT by mschalock
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To: gorush; libertarian27
I used to use King Arthur bread or Lancelot flour for my pizza until they downsized their bags and raised the prices. Believe it or not Wal-Mart carries a brand of flour called “Wheat Montana” that is excellent. Their prairie gold is a high protein flour at 13.75. It's much cheaper and in my opinion just as good. http://www.wheatmontana.com/index.php
24 posted on 04/02/2011 9:34:35 AM PDT by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: libertarian27

I am making shrimp tonkatsu tonight. I have made shrimp burgers many times, but this time it will be like chicken fried. Working on the sauce as I don’t like ketchupy tonkatsu and have some of that asian tabasco I am going to build it around.


25 posted on 04/02/2011 9:38:14 AM PDT by doodad
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To: doodad

Please write it down or jot some notes as you are experimenting to post a recipe here.

There have been way too many times when I made something with a bunch of tweaks and it came out better but I forgot what I did...oops....back to the drawing board.....lol


26 posted on 04/02/2011 9:43:40 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: ladyvet

I’ll keep an eye out for WheatMountain next time I’m at Wally-world...I do love my King Arthur but if there’s something out there just as good or better + cheaper....I’m all over it :)


27 posted on 04/02/2011 9:45:35 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: mschalock

I’ve experienced several exotic calzones in my day. Here’s a list of ingredients you can try: Spinach, Broccoli, BBQ chicken, BBQ ribs, Chicken-Eggplant-Meatball Parm, Veal and Peppers, Meat and Cheese, Chicken and Mushrooms, Ham and Cheese, Pepper Steak, Chicken Cacciatore, Philly cheese steak, and my favorite.....fajita.

Another one of my favorite combos is chicken, mushrooms, roasted red pepper and a dollop of pesto. The pesto blends with the ricotta to make a yummy mixture ;-)


28 posted on 04/02/2011 9:48:48 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Grams A
I always made my children eat liver once a year.

Meanie....:>)

When they were small, my oldest asked if we could have liver for New Year’s Day dinner. When asked why, he responded, “So we can get it over with for this year.”

Smart Kid!

Actually, New Years Eve at 11:55pm would be ideal - finishing off the meal at 12:05am - knock off two years with one sitting....

29 posted on 04/02/2011 9:49:36 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: mschalock
My baking group is supposed to make calzones for tomorrow’s meeting.

That's neat, how do you guys go about organizing a menu and meeting, etc?
Sounds like a lot of fun.

Wonder if we here at FR could do something like that - like the Book reading threads where everyone comments about the chapter of the week - or book of the week - we could grab a category of recipes and run with that for a thread...hmmmm, or better yet, Mmmmm

30 posted on 04/02/2011 9:58:55 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Fast Moving Angel

Bump for later reading


31 posted on 04/02/2011 10:28:57 AM PDT by hattend (Obama got his 3am call about Egypt. The call went right to the answering machine.- Sarah Palin)
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To: gorush

Thanks! I’m going out to Blood Bath and Beyond to purchase two pizza stones!


32 posted on 04/02/2011 11:09:14 AM PDT by FrdmLvr (Death to tyrants)
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To: Netizen

Your mom probably braised it. That’s how my mother in law made liver and onions and it was the most tender liver I’ve ever had. She dregged it if flour, browned it quickly on both sides, including the onion, then added water to cover and put a lid on it and braised it slowly for maybe a half hour. It made the best gravy, too.


33 posted on 04/02/2011 11:15:54 AM PDT by FrdmLvr (Death to tyrants)
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To: FrdmLvr

Don’t forget the parchment paper.


34 posted on 04/02/2011 11:19:08 AM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27

I’m in!


35 posted on 04/02/2011 11:19:28 AM PDT by FrdmLvr (Death to tyrants)
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To: libertarian27
There have been way too many times when I made something with a bunch of tweaks and it came out better but I forgot what I did...oops....back to the drawing board.....lol

Thats why my computer has become a cooking tool. I put all recipes that I want to try on a Word doc, then I just print a copy for kitchen use. Afterwards, I make notes at the bottom of the doc on results and possible chages or subsitutions next time. I put my wife's recipes on there now becaue she doesn't and forgets just how she did it and has trouble duplicating her results. She now comes to me to print a copy of HER recipe. LOL

36 posted on 04/02/2011 11:36:12 AM PDT by rightly_dividing (1 Cor. 15, 1-4)
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To: illiac; Netizen
Updates:

illiac- My wife is making your 40 Clove Garlic Chicken from two weeks ago as I type.

Netizen- We attempted your Sourdough Bread recipe yesterday from last weeks thread, but our bread machine is not working properly, I will be taking it apart this afternoon to see if I can save it.

37 posted on 04/02/2011 12:03:41 PM PDT by rightly_dividing (1 Cor. 15, 1-4)
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To: rightly_dividing

Please let me know what you think of the 40 clove chicken.....always nice to have some feeback....


38 posted on 04/02/2011 12:08:36 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: doodad

This is a good tonkatsu sauce I found....seems pretty good when I have made it in the past....

INGREDIENTS:

1 cup chili sauce
1/2 cup fish sauce or worsteshire sauce
1/2 cup sake
3 tablespoons ginger
2 tablespoons minced garlic
1/4 cup sugar
1/4 cup mirin


39 posted on 04/02/2011 12:21:06 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Since you posted that April 3rd is National Chocolate Moose Day, I will post a recipe for a pseudo Chocolate Mousse we make in my family from time to time. I have no idea where we picked up this recipe, but we have been making it for years and it is a great recipe for kids to help with.

Easy Chocolate Mousse
1 cup semisweet chocolate chips
1 large fresh egg
1 teaspoon vanilla extract
1 cup heavy cream, heated
Sweetened whipped cream for garnish

1. Place chocolate chips, egg and vanilla into the container of electric blender and blend for 30 seconds.

2. Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture. (We have substituted with whole milk and it has come out just fine, but it is better when you use the cream. We heat the milk or cream in a glass measuring cup in our microwave.) Blend until well mixed and chocolate chips are melted.

3. Pour into parfait or wineglasses. Refrigerate until set.

4. Serve garnished with a dollop of sweetened whipped cream. (Kids especially like to add sprinkles, nuts, shaved chocolate or any other decorative small candy to top off the whipped cream.)

Makes 4 servings.


40 posted on 04/02/2011 12:30:06 PM PDT by Flamenco Lady
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To: illiac

Will do!


41 posted on 04/02/2011 12:51:28 PM PDT by rightly_dividing (1 Cor. 15, 1-4)
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To: libertarian27

Our baking group focuses on baked goods and we meet once a month. We pick something most of us have never made and then we all make it and bring some of what we made to the next meeting. It isn’t a whole meal. In the past months we have made ciabata bread, angel food cake, croissants (lots of work), Danish pastries, bagels, big pretzels, scones, pate a choux, and apple turnovers.

The fun is in the eating and talking. I have learned so much. We often all use the same recipe, but it never turns out the same. This leads to lots of discussion about what kind of ingredients and techniques were used. I always thought I was a pretty good cook, but I now realize how much more there is to learn.

I think it would be fun to have a FR thread for cooking and learning. The discussion would be interesting and there are so many things I have never cooked. It wouldn’t have to be limited to baked goods.

What do you think?


42 posted on 04/02/2011 12:57:24 PM PDT by mschalock
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To: libertarian27

Cheap Chop Suey

2 cups cubed pork
1 cup sliced onion
2 tablespoons oil
1-1/2 cups diced celery
1/2 teaspoon salt
2 teaspoons worcestershire sauce
1-1/2 cups finely chopped cabbage
2 teaspoons soy sauce
1 tablespoon corn starch

Brown meat and onion in oil.
Add celery, salt, worcestershire sauce and 2 cups water, simmer for 20 minutes.
Add cabbage and soy sauce, cook for about 4 minutes until cabbage is almost tender.
Mix corn starch and water into a slurry, add to chop suey and cook until clear.
Serve over crisp noodles or rice, 5 to 6 servings.


43 posted on 04/02/2011 1:28:27 PM PDT by dainbramaged ( I was really too honest a man to be a politician and live-Socrates)
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To: mschalock

I think a theme cooking/baking GROUP thread could be neat!

Or maybe just continue off of each of these thread weeks - by mid-week these threads are mostly inactive except for people chiming in on if they tried a new recipe they found here or the like.

Hmmm, maybe something like pulling off a theme from the weeks previous thread (or even out of the blue - or a national holiday dish)- like last week there were definitely two distinct threads running through it - machine breads and beans. Maybe grab one of those - ie beans - I’ve got every threads recipe title on an excel sheet and I can post the listing of FReeper recipes for that particular ‘theme of the week’ from all the past weeks (as long as my old computer is still putting along I’ll always have that list to grab easily:)

Maybe something to do on a Tuesday or Wednesday - a re-ping to the week’s thread? (although people might get upset at a re-ping)

I don’t think having a theme every week when this thread starts would be good - it would strangle the wide variety of favorite recipes everyone is posting now.

But a Group Theme FReep-Chat back and forth on same-type recipes could be really neat.

(Thinking out loud and typing here....)


44 posted on 04/02/2011 2:24:42 PM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
(although people might get upset at a re-ping)

Don't even think that. Over on the weekly garden thread, Red Devil 232 pings whenever there is something on FR that gardeners would be interested in reading. It is much appreciated there, and would be here.

45 posted on 04/02/2011 2:40:21 PM PDT by rightly_dividing (1 Cor. 15, 1-4)
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To: ladyvet

Thanks for the heads up...I’ll look for it.


46 posted on 04/02/2011 3:06:12 PM PDT by gorush (History repeats itself because human nature is static)
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To: libertarian27

We are already sort of doing this by sharing our ideas and cooking techniques in addition to our recipes with eachother each week. Perhaps we could all post ideas for recipe themes we would like more information on and then we could come up with a list and add them one by one to the first post each week along with the other information posted in the opening thread each week.


47 posted on 04/02/2011 4:05:19 PM PDT by Flamenco Lady
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To: FrdmLvr

That sounds a lot like it! We used to ask for it. :) We all had our favorite dinners and she would make them for our birthdays, along with the desert or cake of our choice.


48 posted on 04/02/2011 4:06:58 PM PDT by Netizen
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To: gorush

I was wondering, do you press your dough out to shape it or do you pull your dough out from underneath and stretch it, or do you actually toss yours?


49 posted on 04/02/2011 4:09:31 PM PDT by Netizen
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To: Netizen

It depends on the consistency of the final product...whatever works best...sometimes you are even required to roll it.


50 posted on 04/02/2011 4:13:31 PM PDT by gorush (History repeats itself because human nature is static)
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