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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
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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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