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Weekly Cooking Thread *recipes* July 16, 2011
FreeRepublic Cooks | July 16, 2011 | libertarian27

Posted on 07/16/2011 8:45:09 AM PDT by libertarian27

Welcome to the 31st installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your next favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cookery; cooking; food; recipes; weeklycookingthread
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"Never eat more than you can lift" - Miss Piggy -

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July 16 - National Corn Fritters Day - Ice Cream Sundae Day- July 16 - Fresh Spinach Day - National Ice Cream Day

• July 17 - National Peach Ice Cream Day

• July 18 - National Caviar Day

• July 19 - National Daiquiri Day

• July 20 - National Lollipop Day - National Ice Cream Soda Day - Fortune Cookie Day

• July 21 - National Junk Food Day - National Ice Cream Day - National Creme Brulee Day

• July 22 - National Penuche Fudge Day - Maple Syrup Day

• July 23 - National Vanilla Ice Cream Day - National Hot Dog Day

1 posted on 07/16/2011 8:45:15 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Oops, I messed up - It’s the 32nd week of the thread.

(HEY - July 21st is Nat’l Junk Food Day!!!! Celebrate!!!)

~ Weekly Cooking Thread Ping List ~

Recap of recipes on the July 9th thread:

Dessert* 4 Berry Pie
Dessert* 7 Strawberry Glaze
Drink* 6 FROZEN SOUTHERN TEA
Meal* 5 “SALMON WITH TOO MUCH GINGER”
Meal* 13 Italian Fennel Sausage
Meal* 14 Cajun Andouille Sausage
Meal* 15 Marinara Sauce With Italian Sausage
Meal* 21 Chorizo (Mexican Sausage)
Meal* 30 Italian Meatballs and Spaghetti with Tomato-Garlic Sauce
Meal* 34 boeuf-bourguignon
Side* 18 Green Tomato Salsa Relish

July 9th link:
http://www.freerepublic.com/focus/chat/2746019/posts?page=39#39


2 posted on 07/16/2011 8:49:13 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Oops, I messed up - It’s the 32nd week of the thread.

(HEY - July 21st is Nat’l Junk Food Day!!!! Celebrate!!!)

~ Weekly Cooking Thread Ping List ~

Recap of recipes on the July 9th thread:

Dessert* 4 Berry Pie
Dessert* 7 Strawberry Glaze
Drink* 6 FROZEN SOUTHERN TEA
Meal* 5 “SALMON WITH TOO MUCH GINGER”
Meal* 13 Italian Fennel Sausage
Meal* 14 Cajun Andouille Sausage
Meal* 15 Marinara Sauce With Italian Sausage
Meal* 21 Chorizo (Mexican Sausage)
Meal* 30 Italian Meatballs and Spaghetti with Tomato-Garlic Sauce
Meal* 34 boeuf-bourguignon
Side* 18 Green Tomato Salsa Relish

July 9th link:
http://www.freerepublic.com/focus/chat/2746019/posts?page=39#39


3 posted on 07/16/2011 8:50:28 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Yum! Creme Brulee or a variation thereof...

CHEESECAKE BRULEE

16 oz. Cream cheese
½ cup plus 4 tbsp sugar
2 tbsp sour cream
2 eggs
¼ cup heavy cream
1 tbsp vanilla paste
1 Cup graham cracker crumbs
4 tbsp (1/2 stick) unsalted butter, melted & cooled
2 tbsp brown sugar

Preheat oven to 325 degrees; have a pot of boiling water ready. In bowl of an electric mixer, combine cream cheese, ½ cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.

In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended and divide mixture among four mini-springform pans. Line outside of pans with heavy duty aluminum foil, shiny side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of springform pans.

Bake until filling is set, 35 – 40 minutes. Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle 1 tbsp sugar over each surface. With a kitchen torch move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.


4 posted on 07/16/2011 8:51:03 AM PDT by Twotone (Marte Et Clypeo)
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Sorry for the double ping - I had a ‘Proxy Error’ the first time.....But think of it as ‘second helpings’! :>)


5 posted on 07/16/2011 8:52:04 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Found this recipe a couple of years ago - it sounds crazy, but is very good (in honor of national hotdog day)

Monte Cristo Hot Dog

Ingredients
1 tablespoon butter
1 all-beef hot dog
1 hot dog bun
1 slice Swiss cheese
2 tablespoons strawberry jam

Directions
1. Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog length-wise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with the slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.


6 posted on 07/16/2011 9:00:20 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

That does sound crazy and great at the same time!

I wonder how it would taste dipped in Maple Syrup
(an even crazier thought - Love Monte Cristos dipped in syrup)

Reminds me of that holiday cocktail weenie recipe of just cooking jam and mustard together for a dipping sauce...hmmmm


7 posted on 07/16/2011 9:08:38 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27
Celebrate July 21st Nat’l Junk Food Day with the real thing.

Pizza Burgers, served w/ side of Deep Fried Lasagne


8 posted on 07/16/2011 9:09:58 AM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: All
Glazed donut bacon burger to celebrate Nat’l Junk Food Day.


9 posted on 07/16/2011 9:13:48 AM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: libertarian27

Bump for later reading... I’m working midshift and have to get to bed.


10 posted on 07/16/2011 9:17:59 AM PDT by hattend (Its a matter of public record that I did not go to Harvard Law School, but I can add. - Sarah Palin)
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To: Liz

Deep Fried Lasagna?!!!!!

Be still my heart! :>)
(I wonder if there’s a recipe :>)


11 posted on 07/16/2011 9:21:51 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Here is a link to Paula Deen’s deep fried lasagna

http://www.foodnetwork.com/recipes/paula-deen/deep-fried-lasagna-recipe/index.html


12 posted on 07/16/2011 9:24:22 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
Here's our family's favorite:

Fudgy Brownies

Recipe courtesy of my godmother

4 eggs

2 cups sugar

½ tsp salt

1 tsp vanilla

2/3 cup butter

5 tbsp cocoa

1 ½ cup flour

2 cups chopped walnuts or pecans

DO NOT BEAT.

Beating introduces air into the batter, and results in dry brownies

Beat eggs lightly with spoon.

Stir in sugar, salt, and vanilla

Stir in shortening and chocolate

Stir in flour and nuts

Pour batter into greased 9x13 glass baking dish (or line pan with parchment paper)

Bake at 325° 30-35 minutes

13 posted on 07/16/2011 9:25:42 AM PDT by knittnmom (Save the earth! It's the only planet with chocolate!)
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To: knittnmom

What do you do with the butter?


14 posted on 07/16/2011 9:28:32 AM PDT by don-o (Abolish FReepathons. Be a monthly donor.)
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To: illiac; libertarian27
A gourmet hot dog, now a gourmet hamburger...

Ol' Potty Mouth's Ultimate Hamburger

1 lb ground sirloin
1/2 lg yellow onion, minced
1 TBSP ketchup
1 TBSP sun-dried tomato, minced
6-8 lg cloves garlic, finely chopped, or 6 tsp prepared chopped garlic in oil
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp brown or Dijon mustard

Combine all ingredients, mix WELL, and patty. The bottom of a salad plate is a great tool for pattying burgers, btw. Cook as desired and serve on soft buns gently warmed. Should turn out exceptionally juicy.

I cannot guarantee that this is Gordon Ramsay's actual recipe...but it's very close. If grilling, oil the grill very well; there is a bit of a tendency for these patties to stick.

15 posted on 07/16/2011 9:28:32 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ

I recall the TV show when Gordon made burgers as the feature item from a restaurant he was saving.

Question for the group: How do you mince an onion?

Also, this recipe seems like it would produce more like a meat loaf. Doesn’t it?


16 posted on 07/16/2011 9:32:31 AM PDT by don-o (Abolish FReepathons. Be a monthly donor.)
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To: SAJ

That hamburger recipe makes my mouth water!


17 posted on 07/16/2011 9:33:02 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: don-o

OOPS! That’s the “shortening”. Mom used to make the recipe with Crisco shortening. I like it better with butter.


18 posted on 07/16/2011 9:33:45 AM PDT by knittnmom (Save the earth! It's the only planet with chocolate!)
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To: knittnmom

So do you melt the butter or just soften it until it will mix?


19 posted on 07/16/2011 9:36:01 AM PDT by don-o (Abolish FReepathons. Be a monthly donor.)
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To: don-o
"How do you mince an onion?"

Very well, thank you...< rimshot >

Fastest way to mince an onion is to cut into chunks, say 4-6 per onion, then pulse in a food processor until desired size of onion pieces is reached.

I've made these burgers many times, not "meat loafy" at all. The Tabasco and mustard conspire to prevent this sort of side effect...   ;^)

20 posted on 07/16/2011 9:37:31 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: Liz

Bert’s Krispy Creme grilled doughnuts

Take one cast iron skillet and melt a generous portion of butter (not margarine, butter)

Heat until the butter bubbles slightly, put Krispy Creme’s in the skillet. After a few moments mash with a spatula, turn over. Repeat.

When done, the doughnuts will be a darker brown and slightly crunchy. one indication of doneness is fine strings of sugar glaze as they are removed from the skillet

Serve and eat.


21 posted on 07/16/2011 9:38:18 AM PDT by bert (K.E. N.P. +12 ....Flash mobs are trickle down leftwing REDISTRIBUTION))
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To: Twotone

What is “vanilla paste”?


22 posted on 07/16/2011 9:39:37 AM PDT by afraidfortherepublic
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To: SAJ

I’ve also used an old fashioned foord grater (not as fast, but as effective)....


23 posted on 07/16/2011 9:41:20 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac
Quite right. Somehow graters don't get along well with my knuckles, though!

;^)

24 posted on 07/16/2011 9:43:05 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: SAJ

Ain’t that the truth.....


25 posted on 07/16/2011 9:45:48 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
Great thread. Can you add me to your list to be notified when you have future posts?

Thanks.

26 posted on 07/16/2011 9:47:02 AM PDT by A Cyrenian (Bush caused problems. Obama & his liberals never tried to fix them. Only cause more of their own.)
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To: afraidfortherepublic

What is Vanilla Bean Paste?

When I first heard about vanilla bean paste, all I could picture was that white paste that you eat (umm.. glue with) in Kindergarten mixed with some bean specks. I found lots of pictures of the vanilla bean paste bottle online but no pictures of the actual vanilla bean paste itself. I had heard that it was vanilla extract, but with the beans in it. I began to picture a liquid with some specks.

It turns out that vanilla bean paste is much thicker than vanilla extract. It’s actually a thin syrup. While I would never drink vanilla extract straight up, I have been known to lick my fingers if they get some vanilla bean paste on them. It’s still a bit strong (not to mention expensive) to, for example, pour on your pancakes


27 posted on 07/16/2011 9:47:33 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: A Cyrenian

Every Saturday morning, m’FRiend.


28 posted on 07/16/2011 9:51:19 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: libertarian27

Hello libertarian27,

Could you please add me to your ping list?
My GF loves these threads.
Thanks


29 posted on 07/16/2011 10:21:07 AM PDT by mowowie
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To: libertarian27
Maple syrup is GREAT for justabout ANYTHING!

I've used it mixed with ground beef to make hamburgers. If I grill them I also baste them with maple syrup.

Here is a recipe I tried recently that turned out prettykinda OK! I may have posted before but what the hey.

Maple Syrup Marinade

from http://southernfood.about.com/od/bakedchicken/r/bl80312i.htm

salt and pepper
1/2 cup maple syrup
2 tablespoons chili sauce
2 tablespoons ketchup
2 to 3 tablespoons lemon juice
2 tablespoons grated onion
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper

(Note from Cap'n Obvious: Works for about 8-10 pieces of meat. Since I was making quite a bit more I used more marinade.)

I didn't have any chili sauce so I increased the ketchup and also the maple syrup to about double the amount and added >a litte< chili powder because Mrs 6 and youngest son aren't hot food fans.

The Maple Syrup Marinade then worked for several hours (refrigerated) on chicken legs and thighs. Some were grilled outside and some oven cooked.

Both were great but I would have preferred a little more "kick."

One thing I noticed though. The chicken was great right off the grill or out of the oven BUT a couple of days later I took leftovers and nuked them at work. NOT THE SAME - not even close!

30 posted on 07/16/2011 10:26:39 AM PDT by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: afraidfortherepublic

Here’s a link for you...

http://www.beanilla.com/beanilla-vanilla-paste-2fold-p-121.html

Sort of like almond paste, only from vanilla beans.


31 posted on 07/16/2011 10:31:05 AM PDT by Twotone (Marte Et Clypeo)
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To: libertarian27

Curry Chicken Salad

four boned chicken breasts
six chopped green onions
two chopped celery stalks
1/4 cup of sliced almonds (or cashews)
fifty seedless grapes cut in half

Sauce:
1/4 - 1/2 cup of mayo
Half of the grapes - pureed
three tablespoons of curry
salt to taste
(You can use white grape juice to sweeten the sauce more.)

Bake the chicken and then chop into cubes. Place in a bowl with chopped onions, celery, half of the grapes and nuts. Mix in the curry, mayo sauce.

Taste and add more curry, grapes puree or white grape juice, etc. as needed. Some like grated carrots in this dish. You can serve this chicken salad on a bed of lettuce or on rolls.

I am one of those cooks who does not measure so I am guessing here. I hope it works! This is a family favorite. If you try it, let me know how it worked out!


32 posted on 07/16/2011 10:31:43 AM PDT by SaraJohnson
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To: libertarian27
The other day, I was looking for a way to stretch two large baking potatoes to serve 3 of us, so I found this recipe. Since I didn't have a regular onion, I substituted a bunch of cleaned and sliced green onions (with tops), used some spicy cajun seasoning instead of the salt, sprinkled chopped parsley over the top, and used a glass casserole dish, sprayed with nonstick spray, with a lid instead of using aluminum foil. The leftovers were reheated for breakfast the next day. Yummy!

Creamy Potatoes Au Gratin

Ingredients
• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

33 posted on 07/16/2011 10:40:16 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

Better celebrate junk food day while you still can, before the Obama’s ban if for the ‘peons’. /s


34 posted on 07/16/2011 10:40:34 AM PDT by Netizen
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To: libertarian27

later


35 posted on 07/16/2011 11:43:22 AM PDT by varina davis (Life is not a dress rehearsal)
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To: Liz
Deep Fried Lasagne

Is Lipitor and Plavix in the ingredients?

36 posted on 07/16/2011 11:59:10 AM PDT by Proud2BeRight
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To: prisoner6

ooohhhh, that sounds great!!


37 posted on 07/16/2011 12:18:00 PM PDT by Ann Archy (Abortion is the Human Sacrifice to the god of Convenience.)
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To: Proud2BeRight

I’m already on those...so I guess I can eat away.....


38 posted on 07/16/2011 12:26:52 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Twotone

Thank you. Amazing! I’ve never heard of it before. I feel like I did the day that I discovered that the chef back in the kitchen did not make those raspberry and vanilla sauces that they use to draw flourishes and pictures on the plate holding your cheesecake in fancy restaurants. Those sauces are pre-made and are part of the chef’s arsenal of embellishments behind the scenes in the pantry — sort of like flour and sugar.


39 posted on 07/16/2011 1:07:15 PM PDT by afraidfortherepublic
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To: libertarian27

Paula Deen’s Deep-Fried Lasagna.

Make Paula’s or your fave lasagna. Refrigerate overnight so that it is very firm. Cut into squares. Pass through three breading stations in the following order: flour, beaten eggs, plain bread crumbs to coat. Deep fry in heated peanut oil about a minute until golden brown.


40 posted on 07/16/2011 1:26:06 PM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: bert

Mmmmm-—that sounds delicious.

Actually this is very good: broil/brown stale plain donuts and smear them with butter and jam.


41 posted on 07/16/2011 1:37:57 PM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: afraidfortherepublic

I think vanilla paste is the vanilla that you scrape from the inside of the vanilla bean. You see the chefs/cook on tv scrape the inside of the vanilla bean all the time.


42 posted on 07/16/2011 1:44:16 PM PDT by Netizen
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To: afraidfortherepublic

I got curious. Here is what the cup cake project dot com has to say about vanilla paste

http://www.cupcakeproject.com/2008/03/why-you-should-buy-vanilla-bean-paste.html

What is Vanilla Bean Paste?

When I first heard about vanilla bean paste, all I could picture was that white paste that you eat (umm.. glue with) in Kindergarten mixed with some bean specks. I found lots of pictures of the vanilla bean paste bottle online but no pictures of the actual vanilla bean paste itself. I had heard that it was vanilla extract, but with the beans in it. I began to picture a liquid with some specks.

It turns out that vanilla bean paste is much thicker than vanilla extract. It’s actually a thin syrup. While I would never drink vanilla extract straight up, I have been known to lick my fingers if they get some vanilla bean paste on them. It’s still a bit strong (not to mention expensive) to, for example, pour on your pancakes.

I also found a recipe for making your own.

Vanilla Paste - how to make it

http://www.mixingbowl.com/content/NonniezCorner/recipe/10032928/Vanilla-Paste-—how-to-make-it

Ingredients:
Four vanilla beans
4 tablespoons corn syrup, more or less as needed
Flat baking pan
Parchment paper
Sharp paring knife
Spice or coffee grinder

Directions:
step 1 - Lay a piece of parchment paper over a baking or cookie sheet. If air drying, find a dry place with low humidity to allow the beans to dry, or preheat oven to 175 to 200 degrees, depending on how low the oven will go. The temperature should be warm but not hot.

Step 2 - Place each vanilla bean on a flat work surface or countertop. Using a small paring knife, split the vanilla bean in two. This is done in one of two ways. The first is to hold the vanilla bean firmly down with one hand and in the other take a paring knife and work the tip of the knife down the vanilla bean, working right to left if you are righthanded. The second is to hold the vanilla bean on the right side, place the knife parallel to the work surface and cut the vanilla bean in two by going left to right. Repeat with remaining vanilla beans.

Step 3 - Place the cut vanilla bean halves on the parchment-lined baking sheet and spread them out to avoid touching.

Step 4 - If letting air dry, let the beans dry out for several days until brittle and completely dry. If drying out in an oven, place the vanilla beans inside and bake for about 30 minutes. Check every 10 to 15 minutes thereafter and remove when completely dried and brittle. Remove and allow the beans to cool to room temperature.

Step 5 - Break up the beans into smaller pieces and place several broken-up vanilla beans in the bowl of a spice grinder or a thoroughly cleaned coffee grinder. Pulse until the vanilla beans have been pulverized into a powder. Open up the top and pour out into a mixing bowl. Repeat with remaining vanilla bean pieces.

Step 6 - Measure the corn syrup one tablespoon at a time and add enough to get the desired consistency. Add only enough to make a paste that will be easy to scoop. The amount of corn syrup will depend on the amount of powder from grinding the vanilla beans.

Step 7 - Use in sauces and batters to flavor, giving them a rich, true vanilla flavor and visual texture. Mixture will keep for a week in the refrigerator.

Which makes me ask, what are they calling the stuff they scrape from inside of the vanilla bean then? To me there is a big difference between syrup and paste. Oh well.


43 posted on 07/16/2011 1:56:49 PM PDT by Netizen
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To: All

Obama’s comment about everyone having to eat our peas, reminded me of a pea salad my mother used to make a lot when I was a child, and every once in a while I see it at our local deli as well. I made the salad for my family to try this last week and while one person in the family doesn’t like peas and wouldn’t even try it, the other four of us all liked it quite well. In fact, they liked it so much I have had to make two more batches of it since. So here is the green pea salad.

Green Peas
Crumbled bacon, or finely chopped ham
Small cubes of cheddar cheese or shredded cheddar cheese
Mayonaise
Seasonings

Fold everything together and enjoy!

I did not list measurements as this is the kind of salad that you make based on how many peas you have on hand. I thawed a 12 oz. package of frozen peas, one 1/4 inch slice of cheddar cheese cut into small cubes, and two slices of deli ham one time, and the other times used about three slices of cooked bacon. About 1 tablespoon of mayonaise, and seasoned it to taste.


44 posted on 07/16/2011 3:15:01 PM PDT by Flamenco Lady
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To: Flamenco Lady

This is what’s for dinner later in the week when some of my leftist friends are over, hehehehe!


45 posted on 07/16/2011 3:36:09 PM PDT by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: libertarian27

This week, I made 3 quarts of rhubarb syrup.

19 cups chopped rhubarb
4 pounds sugar
1 cup light local honey
2 TBS orange zest*
1 tsp orange extract*
1/2 tsp powdered ginger*
9 cups water

*adjust to personal taste.

Mix all ingredients, and slowly bring to a full boil, stirring constantly.

Reduce heat, and simmer about 25 minutes, until rhubard is fully reduced to pulp, and all juice is extracted.

Drain thoroughly through colander, discarding pulp.

Strain juice through jelly bag, adjust sweetness to taste, then slowly simmer until reduced to prefered thickness.

Bottle and process as for jelly; or bottle, allow to cool, then freeze: leave plenty of head space.

Be sure to beep a bottle handy in the fridge for use on pancakes & waffles, or drizled over strawberry ice cream.

Can also be added to juices or drinks, like Italian soda syrups.


46 posted on 07/16/2011 4:18:07 PM PDT by ApplegateRanch (Made in America, by proud American citizens, in 1946.)
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To: All

Might as well kickback and have a few Texas Tumbleweeds.

Blender smooth 3 scoops best vanilla ice cream, oz each Kahlua, vodka, Creme de Cacao. Now add some HalfnHalf.

Sip from tall glasses by the pool.


47 posted on 07/16/2011 4:40:48 PM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: libertarian27
Ross me onto this ping list.

I remember the great threads from when Chef Carlos was still aboard.

48 posted on 07/16/2011 5:13:38 PM PDT by texas booster (Join FreeRepublic's Folding@Home team (Team # 36120) Cure Alzheimer's!)
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To: Liz
Don't just tease us with pictures of a pizza burger - please share a recipe for it suitable for teenagers.

Wait - make sure that it is edible by adults as well - teenagers can eat some food that is ... questionably heart attack inducing for folks on Lipitor.

49 posted on 07/16/2011 5:20:53 PM PDT by texas booster (Join FreeRepublic's Folding@Home team (Team # 36120) Cure Alzheimer's!)
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To: ApplegateRanch

I made Rhubarb Strawberry Crisp last week, but am keeping your syrup recipe for next year when I’ll be able to harvest my first batch of rhubarb. :)

I’ll probably leave the zest and extract out. Not a fan of zest. Do you think I should swap vanilla extract for the orange?


50 posted on 07/16/2011 5:32:15 PM PDT by Netizen
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