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FR Weekly Cooking Thread *Recipes* Sept 10, 2011
FreeRepublic Cooks | Sept 10, 2011 | libertarian27

Posted on 09/09/2011 9:18:07 PM PDT by libertarian27

Welcome to the 40th 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 two- 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: cooking; food; recipes; weeklycookingthread
A nickel's worth of goulash beats a five dollar can of vitamines.  ~Martin H. Fischer~

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September 11 - National Hot Cross Bun Day

September 12 - National Chocolate Milkshake Day

September 13 - National Peanut Day

September 14 - National Cream-Filled Donut Day

September 15 - National Creme de Menthe Day

September 16 - National Cinnamon Raisin Bread Day

1 posted on 09/09/2011 9:18:14 PM 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 here or PM me)

Last weeks recap of recipes (Sept 3rd Thread)

Appetizer* 52 Baked Fontina Cheese
Dessert* 9 STARBUCKS VANILLA CREME
Dessert* 33 mud pie
Dessert* 34 Mom’s Peanut Butter Shake
Dessert* 55 Watermelon Bombe
Dessert* 56 Rachel Ray’s Tiramisu Ice Cream Cake
Meal* 7 Grilled Salmon / Thai Salsa
Meal* 8 Slow Cooker Kalua Pig
Meal* 17 Creamy Bacon & Zucchini Carbonara
Meal* 19 Riverbend Labor Day Prime Rib
Meal* 22 Sausage and Kraut
Meal* 24 sauerkraut & Kielbasa
Meal* 32 Babootie, a South African dish,
Meal* 53 Pork Roast Braised with Milk and Fresh Herbs
Side* 15 Asparagus Cheese Strata
Side* 39 Easy Easy Squash with Creamed Greens

http://www.freerepublic.com/focus/chat/2773046/posts?page=58#58

(Off to a wedding tomorrow - extreme early ping)


2 posted on 09/09/2011 9:21:56 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Just tried something new tonight -

made my regular chocolate cookie recipe, but used mint extract in place of vanilla, to make a mint chocolate chip cookie.

They smell good; I liked the dough; waiting for them to cool.


3 posted on 09/09/2011 9:25:16 PM PDT by Persevero (Homeschooling for Excellence since 1992)
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To: Persevero

You MUST report back :>)


4 posted on 09/09/2011 9:26:12 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Looking online for a recipe to give you ... can’t find it.

Take six chicken breasts and put them in a baking dish.
Cover them with real swiss cheese slices.
Slather over a can of cream of mushroom soup.
Dump and spread a box of Stove top Stuffing.
Melt and pour a stick of butter.

Cover tight with tin foil and bake at 325 for an hour.

Yum.


5 posted on 09/09/2011 9:37:03 PM PDT by Winstons Julia (when liberals rant, it's called free speech; when conservatives vent, it's called hate speech.)
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To: Persevero

You actually wait for them to cool?


6 posted on 09/09/2011 9:38:03 PM PDT by FrdmLvr (culture, language, borders)
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To: libertarian27
Made tomato soup from scratch tonight. Mmmmm...

8 cups chopped fresh tomatoes

1 large onion, chopped

About 2 cloves garlic, chopped

8 whole cloves

4 cups chicken broth

Salt and Pepper to taste (leave out here if making roux)

Basil to taste

Thyme to taste

If desired for roux:

4 tablespoons butter

4 tablespoons all-purpose flour

1 teaspoon salt

Black pepper to taste

4 teaspoons white sugar, or to taste

Directions

1.In a large pot, over medium heat, saute' onion and two-three cloves of garlic in small amount of olive oil until tender. Add chopped tomatoes, bring to boil. Add chicken broth and bring to a boil, gently boil for about 20 minutes to blend all of the flavors. (I didn't do this, thought it was waste of good fiber)Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

WHAT I DID: I used the whole tomatoes--mixture of Roma and Big Boy, minus the cores,included the skins, and chopped into pieces. Did not run through food mill, but instead cooled soup slightly and put through a blender until smooth. I didn't need the roux, it was thick enough for our tastes. Didn't need the sugar either.

2. ROUX:In the now empty soup pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

7 posted on 09/09/2011 9:38:48 PM PDT by madison10
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To: libertarian27

Love your weekly threads, can you add me to your ping list.


8 posted on 09/09/2011 9:58:55 PM PDT by Grazie (Serving those who served)
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To: libertarian27

Shrimp Chowder

¼ Cup chopped green onions (Scallions)
1 clove garlic minced
1/8th teaspoon cayenne pepper
I tablespoon of butter
2 cans of Campbell cream of potato soup
1 8oz package of cream cheese softened
1 and ½ soup cans of milk
2 cups of cleaned raw shrimp
1 can whole kernel corn undrained

In a saucepan sauté onions, garlic, pepper in butter until tender
Blend in soup, cream cheese and milk
Add shrimp and corn
Bring to a boil
Reduce heat
Add 1/8teaspoon cayenne pepper
Cover and simmer for 10 minutes
Stir occasionally

Makes about 7 cups


9 posted on 09/09/2011 10:00:09 PM PDT by Grazie (Serving those who served)
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To: libertarian27

Ok, I like these.

If offering them at a pot luck or something, I’d put a sign up “mint chocolate chip cookies” so that people don’t get surprised.

But mint instead of vanilla is a nice twist. I might wish to put chocolate discs instead of chocolate chips, too, just to get a different look.


10 posted on 09/09/2011 10:14:36 PM PDT by Persevero (Homeschooling for Excellence since 1992)
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To: loboinok

mark


11 posted on 09/09/2011 10:54:51 PM PDT by loboinok (Gun control is hitting what you aim at!)
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To: libertarian27

Try the field pea cornbread cakes with y’all come sauce at www.butfirst.wordpress.com...spectacular!!!


12 posted on 09/09/2011 10:57:11 PM PDT by dunblak
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To: libertarian27

National Cinnamon Raisin Bread Day. YUM!


13 posted on 09/09/2011 11:23:40 PM PDT by GreatRoad (O < 0)
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To: libertarian27
Add me to your ping list, please!

A friend posted this to Facebook and I tried it this week because I'm a sucka for easy-peasy crock pot recipes, and it was quite good:

Chili Coke Roast

Sear roast. Place in crockpot, pour in other ingredients, cook 7 to 10 hours. (I cooked mine on High for abt. 7 1/2 hrs and the meat just fell apart. But it was a small roast.) Serve over mashed potatoes. Presto!

14 posted on 09/09/2011 11:26:53 PM PDT by ponygirl (Okay, so you're not a racist. Who are you going to vote for in 2012 to prove you're not an idiot?)
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To: libertarian27

goulash (quick and easy version)

1Lb box macaroni
1lb lean ground beef
1 large onion
1 14 oz can diced tomatoes
1 can kid tolerable veggies (green beans or corn for mine)
grated cheese

Boil macaroni til tender I throw the can of veggies in to warm
Brown ground beef and chopped onion pour off excess fat
drain macaroni and return to pot add ground beef/onion mix and can of diced tomatoes stir well add choice of seasonings and serve with a little grated cheese on top
The kids like this one (two teenagers in my house) will actually eat leftovers of it when in fridge recipe is double-able after that you will need a very big pot


15 posted on 09/10/2011 3:49:54 AM PDT by scottteng (Proud parent of a Life scout)
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To: libertarian27

Easy Bar-B-Q Apricot Glaze

Half a jar of low sugar apricot preserves
Two tablespoons of favorite Bar-B-Q sauce
Tablespoon or so of lemon Juice
Cayenne pepper to taste
Sugar to taste

I just eyeball the portions, mostly preserves
Slow cook on a stove until bubbling
Brush on favorite grilled meat

Yummy!


16 posted on 09/10/2011 6:18:33 AM PDT by VRW Conspirator (The unemployment problem only can be solved when Obama is unemployed.)
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To: Winstons Julia
Thanks! Looks like our Sunday dinner is set!

Melt and pour a stick of butter.

Paula Deen?

17 posted on 09/10/2011 7:42:02 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: prisoner6

http://foodnetworkhumor.com/img/fark-fn-2.jpg

(This website is hilarious; I didn’t scroll back that far but a couple days ago they had Pawwwwllaaah in a pic standing by at least 50# of butter.)


18 posted on 09/10/2011 9:17:00 AM PDT by GnuHere
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To: GnuHere

Thanks and saved for Mrs p6. Going to go check out the site!


19 posted on 09/10/2011 9:29:16 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: libertarian27

Thanks so much for these weekly threads! I read every recipe.

I’d like a good fried chicken recipe and some advice on oil, temp, etc. Every time I’ve tried to make fried chicken it turned out to be a greasy mess.


20 posted on 09/10/2011 11:07:59 AM PDT by Jean S
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To: libertarian27
There are three recipes for the price of one if you click on all the links. :)

Peanut ssamjang (쌈장) a.k.a. satay sauce

Peanut Ssamjang (쌈장)
2 cups kalbi marinade (Korean drama superstar Bae Yong Joon's or mine)
4-6 tablespoons peanut butter, creamy/smooth or chunky
2-6 tablespoons water (optional)

1. Put two cups of kalbi marinade into a saucepan and bring to a boil for a couple of minutes. Turn the heat down to a simmer.
2. Add 4-6 tablespoons of peanut butter, and mix until the marinade and peanut butter are combined.
3. Add water until the sauce is the consistency you want. If you want a thicker sauce, like a ssamjang, you might exclude the water completely.

21 posted on 09/10/2011 11:15:24 AM PDT by Tamar1973 ("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
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To: scottteng

Other than the “kid friendly veggies”, this is similar to a recipe my late grandmother used to make.


22 posted on 09/10/2011 11:17:19 AM PDT by Tamar1973 ("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
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To: VRW Conspirator
I know a lady who has a recipe for this sauce and we used it to glaze meatballs we served up at her daughter's wedding. We hand-formed over 600 meatballs for that dish!

Your recipe reminded me how exhausting that was.

23 posted on 09/10/2011 11:18:50 AM PDT by Tamar1973 ("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
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To: Jean S

This is our go-to for fried chicken:

INA’S AWARD WINNING FRIED CHICKEN

2½ – 3 pounds chicken – natural or organic – cut into 8 pieces
½ gallon buttermilk
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
3 quarts trans fat-free oil
Coating:
4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground

Wash the chicken and trim any visible fat.

Mix the garlic powder, salt, and pepper into the buttermilk.

Put the chicken into a 1 gallon self-closing plastic bag and pour in the buttermilk. Close the bag, place on a cookie sheet or into a bowl and refrigerate for 2 hours or overnight.

Into a large, heavy 6 quart pot put the oil and heat over medium heat until it reaches 250°F, using a thermometer.

While the oil is heating, remove the chicken from the bag and place on a rack to drain.

For coating, combine flour, garlic powder, salt and pepper into a 1 gallon self-closing plastic bag and shake to mix. Pour flour mixture into pie tin. Dredge and press the chicken into the flour mixture. Shake off any excess flour. Re-dredge if any part is missing coverage.

CAREFULLY AND SLOWLY put the chicken into the hot oil SKIN SIDE UP.
Leave it alone (I’m not kidding!) for 10 minutes. Then you can gently turn the pieces to keep them separate.

Cooking times:

Wings: 13–15 minutes, Legs: 15–17 minutes, thighs: 18–20 minutes, Breasts: 20–25 minutes

If you’re not sure the chicken is done, use the tip of a sharp knife and poke to see if the juices run clear or use an instant-read thermometer,
which should read 160°F.

Courtesy Ina Garten


24 posted on 09/10/2011 11:43:10 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Thanks iliac! I will try it this week.

Here’s a good recipe if you have any leftover buttermilk.

Lemon-Buttermilk Sorbet
Makes about 2 ½ cups

2 cups buttermilk
1 cup sugar
¼ cup fresh lemon juice
1 T. lemon zest, minced
½ t. vanilla extract

Whisk together all ingredients in a bowl; chill until cold.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, cover, and freeze until firm, at least 3 hours.


25 posted on 09/10/2011 12:12:28 PM PDT by Jean S
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To: Jean S

We love anything lemon.....we’re going to the store today and will pick this up and make it...THANKS!!!


26 posted on 09/10/2011 12:14:01 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

My grandson loves the lemon and this too.

Raspberry Sorbet
Fresh raspberries are best here, but frozen work too. Be sure to use berries that come in bags, not in boxes with syrup. For a super-smooth sorbet, strain the seeds from the puree in a fine mesh strainer. (not necessary imo)
Makes about 2 ½ cups.

1 lb. Fresh or frozen raspberries
¾ cup sugar
¼ cup fresh lime or lemon juice

Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon. Let stand at least 30 minutes, or until berries release their juice. (If using frozen berries, let the mixture stand until thawed. Transfer berries and juices to a food processor and blend until smooth; strain puree if desired, then chill until cold.

Freeze puree in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, and freeze until firm, at least three hours.


27 posted on 09/10/2011 12:24:27 PM PDT by Jean S
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To: Tamar1973

My ex would load stuff up with veggies that the kids did not like still does when they go over there for dinner. She then wonders why they pick at their food. Grandma had the right idea I got it from my mom. The other thing that mom used to make is tuna and peas with cream sauce I just do not seem to have the knack for the cream sauce so have to resort to tuna helper.


28 posted on 09/10/2011 3:16:08 PM PDT by scottteng (Proud parent of a Life scout)
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To: libertarian27
I made this for dessert last night - turned out great and very little was left over.

Quick & Easy Fruit Crispy Cobbler

2 cans fruit, drained and cut into bite-sized chunks, if necessary (I used 1 can of peaches and 1 can of apricots)
1 box Jiffy white or yellow cake mix, or ½ box regular cake mix
1 stick butter, cold
½ cup oats, uncooked

Topping:
2/3 cup shredded/flaked coconut
1-1/2 tsp. cinnamon
1 cup chopped pecans
¼ cup packed brown sugar

Preheat oven to 375 degrees.

Mix topping ingredients in small bowl until well blended and set aside.

Spray 11 x 7 pan with nonstick spray. Spread drained fruit in pan. Sprinkle cake mix evenly over fruit. Sprinkle oats over cake mix. Cut butter into thin slices and lay over oats. Sprinkle topping mix evenly over all, spreading to edges of pan.

Bake uncovered in preheated 375-degree oven for about 20-25 minutes or till top is lightly browned, filling is bubbly and pecans are toasted. Serve warm or cold with whipped cream or a scoop of vanilla ice cream. Makes about 6-8 servings.


29 posted on 09/11/2011 6:59:34 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: All
Meringues in the shape of White Asparagus w/ Lemon "Hollandaise" Dip.

This is so elegant.

30 posted on 09/14/2011 8:46:07 AM PDT by Liz (The rule of law must prevail. We can’t govern ourselves by our personal point of view.)
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To: All
PUMPKIN CAKE

2 bundt cakes layered for pumpkin. Frost in buttercream, then cover in rolled fondant.

Chocolate covered ice cream cone for stem. Leaves are fondant. Everything painted with luster dust.

31 posted on 09/14/2011 8:55:57 AM PDT by Liz (The rule of law must prevail. We can’t govern ourselves by our personal point of view.)
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To: All
GINGERBREAD LANTERNS (from Swedish web site)

Before baking gingerbread, cutout shapes in center--place several
colored or clear Life Savers in cutout (they melt and form "glass").

32 posted on 09/14/2011 9:00:25 AM PDT by Liz (The rule of law must prevail. We can’t govern ourselves by our personal point of view.)
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To: All; Grazie; ponygirl; ladyL

Recap of this thread’s recipes (9/10/2011)

Dessert* 25 Lemon-Buttermilk Sorbet
Dessert* 27 Raspberry Sorbet
Dessert* 29 Quick & Easy Fruit Crispy Cobbler
Meal* 5 Chicken Casserole
Meal* 14 Chili Coke Roast
Meal* 15 goulash
Meal* 16 Easy Bar-B-Q Apricot Glaze
Meal* 21 Peanut Ssamjang - Satay Sauce
Meal* 24 INA’S AWARD WINNING FRIED CHICKEN
Side* 12 field pea cornbread cakes 
Soup* 7 tomato soup
Soup* 9 Shrimp Chowder

(please don’t add any new recipes to this thread - Sept 17th thread coming up)

*you 3 guys are added to the ping list :>)*


33 posted on 09/17/2011 7:04:01 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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Sept 17th thread
http://www.freerepublic.com/focus/f-chat/2779806/posts


34 posted on 09/17/2011 7:32:25 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Some great recipes here...could you add me to your ping list? Thanks!


35 posted on 09/17/2011 7:40:57 AM PDT by johnsmom (I must be dreaming 'cause this can't be real)
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To: libertarian27

How do I find the Chicken casserole recipe?


36 posted on 09/17/2011 2:20:01 PM PDT by JustAmy
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To: JustAmy

***Meal* 5 Chicken Casserole***

It’s comment #5 on this thread

The number after the recipe is the comment # where you can find that recipe.


37 posted on 09/17/2011 3:14:06 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Thank you.


38 posted on 09/17/2011 3:43:28 PM PDT by JustAmy
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