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FReeper Weekly Recipe Thread(March 24, 2012
FreeRepublic Cooks | March 24, 2012 | libertarian27

Posted on 03/24/2012 11:59:31 AM PDT by libertarian27

Welcome to the 16th installment of the FReeper Weekly Recipe Thread for 2012.

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

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

(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
National Chocolate Covered Raisins Day March 24

Pecan Day ~ Waffle Day ~ National Lobster Newburg Day March 25

Spinach Day March 26

National Spanish Paella Day March 27

Something on a Stick Day ~ National Black Forest Cake Day March 28

National Lemon Chiffon Cake Day March 29

Turkey Neck Soup Day March 30

1 posted on 03/24/2012 11:59:46 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Recipe Thread Ping List
(to be added/deleted-please contact me)

Recap of recipes from the March 17th thread:

Beef _ Post#` 28 _ Corned Beef Brisket

Bread _ Post#` 64 _ Golden Sweet Cornbread
Bread _ Post#` 59 _ Famous Dave’s Corn Bread w/ Honey Jalapeno Glaze

Meats _ Post#` 45 _ Venison (various recipes)

Sauces _ Post#` 29 _ Roquefort Dressing with Anchovies
Sauces _ Post#` 59 _ Famous Dave’s BBQ Sauce
http://www.freerepublic.com/focus/chat/2860419/posts?page=65#65


2 posted on 03/24/2012 12:03:19 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Last week, on the Garden Thread, a couple of us were talking about mesclun, various lettuces (other than iceberg), etc. and looking forward to the time when we will have fresh greens for salads. Someone posted a ‘recipe’ (and a picture) for stuffed romaine and it brought to mind one of my favorite books ‘Simple But Perfect Salads – The Taste of Summer All Year Round’. I found it on a bargain rack and got it because the pictures are beautiful and I liked the combinations of ingredients that I was seeing. Some of the recipes are super simple, others are more elegant and would be nicely suited for special company or a dinner party. I’ve made several of the salads and been very pleased.

Someone on the Garden Thread posted back to me that they had ‘ordered the book – thanks!’ That got me curious so I looked it up and found it at Amazon …. then I read the reviews. There were four 5-star reviews and the book was getting wonderful comments so I thought I would share it with the Recipe Thread ….. here’s the link at Amazon:

http://www.amazon.com/Simple-But-Perfect-Salads-Summer/dp/1405492430


3 posted on 03/24/2012 12:33:10 PM PDT by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: libertarian27

Just had bbq pork made in the crockpot.
Cooked butt roast with 12 oz coke on low for 12 hours.
Drained and discarded juices from pot, shredded meat then returned it with 8 oz bbq sauce to crock to cook an additional 5-6 hours.
Easy and not bad tasting. We had sandwiches and potato salad for a late lunch.


4 posted on 03/24/2012 12:33:32 PM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

I was looking for something different to do with canned tuna other than basic tuna salad that I’m sick of. I love spicy tuna roll sushi, so this recipe looked worth trying. It was great, but I used a lot more sriracha sauce because I like the heat:

Spicy Tuna Salad

Ingredients:

1/4 cup mayonnaise

2 teaspoons dark sesame oil

1 teaspoon sriracha sauce, or more to taste

2 cans sold white albacore tuna in water

Instructions:

In a small mixing bowl stir together the mayonnaise, sesame oil, and sriracha. Taste for seasoning.

Serving suggestion- serve on arugula topped with olive oil, lemon juice and avocado.
____________________________________________________________

In a similar vein, here’s a recipe for sauce to kick up your sushi:

Dynamite Sushi Sauce

½ cup (low-fat) mayonnaise
2 tbsp Sriracha hot sauce
¼ tsp roasted sesame oil

Japanese mayonnaise would make it more authentic, but regular mayonnaise works fine.


5 posted on 03/24/2012 12:51:37 PM PDT by pops88 (Geek chick over 50)
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To: pops88

I bet that would be neat rolled up in bib lettuce or iceburg and then cut up to look like sushi rolls
(without the sushi{rice} heck - maybe even with a layer of rice:)


6 posted on 03/24/2012 1:18:12 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: pops88

What is sriracha? Never heard of it.

A friend gave me this sushi recipe years ago. It uses the ‘age’ tofu skins & is a very tasty dish:

Sushi

Rice:
3 cups pearl rice
4 cups water
1 tsp salt
1 tbsp vegetable oil

Bring water to boil, add salt & oil; put in rice. When water evaporates, add Rice Sauce (below), cover & allow to simmer 25 minutes.

Rice Sauce:
1&1/2 cups rice vinegar
1&1/2 cups sugar
½ tsp MSG
1 cup French-sliced green beans
1 cup shredded carrot

Put all ingredients in saucepan together & bring up to medium heat. Add to rice when excess water has evaporated.

Age Sauce:
¼ cup sugar
2 tsp salt,
2&1/4 cup water
1&1/2 tsp MSG
2 tbsp soy sauce

When all ingredients are dissolved put in Age skins (cone sushi) & allow to simmer for about 10 minutes. Then remove skins & allow to cool. Add Age Sauce to Rice mixture & stir thoroughly. When all fluid has been absorbed, stuff rice into Age skins.


7 posted on 03/24/2012 1:41:11 PM PDT by Twotone (Marte Et Clypeo)
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To: libertarian27
Checking in. May not be able to post. Have to work. One thing I'm planing for making this week is a copy of Skyline Chili.

Also variations on grilled cheese sandwiches. Sandwich King had a good show a couple of weeks ago with one made with onions and cheese. Kind of an onion soup sandwich. Looked interesting.

Mrs p6 and I have made a lot of food over the past week or so and some was (surprisingly) REALLY GOOD!

Hope I can post it before the weekend ends.

8 posted on 03/24/2012 1:56:19 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

Kalua Pork.

3-5 lb. pork butt
2 Tbs. Sea salt
2 Tbs. Liquid smoke
2 C water

rub butt w salt
put all into dutch oven
braise 325 degrees about 3-3 1/2 hrs.
add 2 heads coarse chopped cabbage and some small potatoes and cook for another 45 min.
use a turkey baster to wet cabbage a couple of times

Your guests will all think you are a genius.


9 posted on 03/24/2012 2:01:08 PM PDT by MistrX
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To: Twotone
Sriracha is a Thai pepper sauce, which (curiously enough) gained mass-market appeal in the US after a couple of episodes of the old Emeril Live cooking programme some 10-12 years ago.

The origin of this sauce is a little cloudy, It is clearly a traditional (i.e. rurally made and consumed) Thai sauce, possibly originating in the village of Si Racha on the Thai coast (and possibly NOT, too).

The best known preparation of sriracha in the US is made and imported by the Huy Fong company. Packaged in a clear squeeze bottle with their traditional logo of a rooster on the front, in white, it's a very useful and tasty sauce.

By experimentation, I've found that letting the bottle of sauce sit on the counter, vented (twist top open) for a couple of weeks improves the flavour.

Like almost all pepper sauces, one can find a sriracha prepared to any degree of heat, from mild to fiery.

Hope this is of some use to you, and best cooking always!

10 posted on 03/24/2012 3:59:37 PM PDT by SAJ (What is the next tagline some overweening mod will censor?)
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To: SAJ

Thanks very much for the info! I enjoy a nice spicy sauce & will have to give this a try. :-)


11 posted on 03/24/2012 4:14:32 PM PDT by Twotone (Marte Et Clypeo)
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To: libertarian27; All

I have a question about using tomato paste in sauces. For some reason I have always slightly sauteed the paste in a small amount of olive oil before adding to sauces. I read, years ago, that this should be done to intensify it’s flavor.

For some reason I think the paste by itself is intensified enough, does sauteing it have any other benefits?


12 posted on 03/24/2012 4:20:47 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Twotone
It's a chili sauce found in the Asian section of the grocery store, is red and has a rooster on the label. This is from Wikipedia:

Sriracha sauce, labelled in Vietnamese as Tương Ớt Sriracha, is a hot sauce product by Huy Fong Foods. Created by David Tran, founder of the company, it is a distinct variant of Sriracha sauce and has achieved great popularity in the United States. It is also known as rooster sauce or cock sauce because of the rooster featured on its label.[1] It has grown so much in popularity that there are now cookbooks featuring recipes that use it as their main condiment.[2] The Sriracha Hot Chili Sauce recipe has not changed since 1983. It is currently Huy Fong Foods' best-known and best-selling item, easily recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in five languages (Vietnamese, English, Chinese, French, and Spanish) and the rooster logo. The bottle lists the ingredients "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." Huy Fong Foods' chili sauces are made from red jalapeño chili peppers and contain no added water or artificial colors. The company formerly used serrano chilis but found them difficult to harvest. The company has warned customers about counterfeit versions of its sauces.[3] In Dec. 2009, Bon Appetit magazine named this Sriracha sauce Ingredient of the Year for 2010.[4][5
13 posted on 03/24/2012 5:07:22 PM PDT by pops88 (Geek chick over 50)
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To: Red_Devil 232

I have a question about using tomato paste in sauces. For some reason I have always slightly sauteed the paste in a small amount of olive oil before adding to sauces. I read, years ago, that this should be done to intensify it’s flavor.

For some reason I think the paste by itself is intensified enough, does sauteing it have any other benefits?
____________________________________________________________

If you are using cast iron the acid from the tomatoes supposedly will leach out iron from it which is beneficial for health.


14 posted on 03/24/2012 5:13:20 PM PDT by pops88 (Geek chick over 50)
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To: pops88

That brings up another thing I have been told - do not use cast iron for making tomato sauces they can cause ‘pitting’ and oxidation. True?


15 posted on 03/24/2012 5:53:24 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: pops88

Here’s a really nice tuna dip for celery or crackers:

1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something)

Stir together.

If you used the sweet relish with Splenda, it would be low carb.


16 posted on 03/24/2012 6:03:46 PM PDT by bgill
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To: pops88; Red_Devil 232

I made the mistake once of putting some tomato paste or sauce in a cheap metal pan. I don’t know what type of metal it was but the acid in the tomato took the many years of grunge off it and everywhere the sauce touched it was shiny metal. Threw that thing out, pronto!


17 posted on 03/24/2012 6:09:42 PM PDT by bgill
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To: SAJ
Sriracha is good stuff. We discovered it in a Chinese restaurant where it is on the table. Lots of Mexicans eat there and they pour it on. I spied a bottle in the store for a couple of bucks and brought it home for my wife.p>
18 posted on 03/24/2012 6:10:45 PM PDT by rightly_dividing ("You can not put a gun rack in a Volt")
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To: Red_Devil 232

I’ve never had a problem with tomato in a cast iron pan. YMMV.


19 posted on 03/24/2012 6:10:55 PM PDT by bgill
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To: MissMagnolia

I read the Gardening Thread too that spoke about this book. I went to Amazon, checked the reviews and ordered a copy, used condition from Yankee Clipper through Amazon. The book cost 58 cents with $3.99 shipping and arrived a day ago. It is a glorious hard cover, very good condition. I briefly looked at it’s pictures and recipes and I am in love with this book “ Simple But Perfect Salads-The Taste of Summer All Year Round”.
Can’t wait to try some of the recipes! Loads of different ways to use greens with/or without meat/seafood.


20 posted on 03/24/2012 6:46:35 PM PDT by mojo114 (Pray for our military)
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To: prisoner6

MMMM grilled cheese. Hope you find the time to post, if not this weekend we’ll all look forward to when you have the time.


21 posted on 03/24/2012 6:49:28 PM PDT by mojo114 (Pray for our military)
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To: mojo114

I am so glad that you are happy with it - the pictures in the book will definitely make you hungry for salad! The one salad that is haunting my dreams (probably because I had to buy a canteloupe the other day to use as woodchuck trap bait) is the prosciutto with melon & asparagus. It looks like one of the more ‘exotic’ salads, but the dressing is only 3 ingredients. I’ll be buying another canteloupe and trying that one before too much more time passes by.


22 posted on 03/24/2012 7:11:22 PM PDT by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: prisoner6

It’s hard to beat a classic grilled cheese made with Velveeta and white bread. Once in awhile I like to include some crispy bacon and thinly sliced ripe tomatoes with a smear of Dijon mustard on the bread. Sometimes, some pickled jalapenos sneak their way in too.

I’m curious about Skyline Chili. I’ve never had it, but my teenage son thinks noodles and chili would be the perfect combo. Can’t wait to hear how it turned out. :)


23 posted on 03/24/2012 7:17:00 PM PDT by mplsconservative (Impeach Obama Now!)
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To: Red_Devil 232

Yeah, that could be a time issue with the acid contact with the pan for the time required to make the sauce, rather than say just heating up tomatoes/ tomato sauce.


24 posted on 03/24/2012 7:22:39 PM PDT by pops88 (Geek chick over 50)
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To: mplsconservative
Skyline Chili ROCKS. - even if it is from Cincy and I'm from Pittsburgh, LOL! Do a Google or Bing for more info or FReepmail me and I'll let you know how mine worked out. I'll probably post it to the Weekly FReeper Cooking thread too.

I started to make it Thursday but I was also making something else at the time and let the meat brown a bit too much. Now that will be for something else.

Skyline has to be SMOOTH. Kinda like burgoo if you know what that is. Think baby food smooth. BTW BURGOO is another of my favs. If you go to the link make sure to listen to the burgoo song!

25 posted on 03/24/2012 7:43:39 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: prisoner6

Awww! The link for the song doesn’t work, but you did get me googling burgoo. Sounds really yummy. It probably compares a bit to booya here in Minnesota, though the ingredients vary quite a bit as far as veggies. Fire Departments and churches serve booya as a fundraiser, especially in St. Paul, MN.

I’m on the pinglist for the Weekly FR Cooking thread, so I’ll keep an eye out for your post on the Skyline Chili. Time to grab a snack, darnit!


26 posted on 03/24/2012 8:09:56 PM PDT by mplsconservative (Impeach Obama Now!)
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To: bgill

Here’s a really nice tuna dip for celery or crackers:

1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something
___________________________________________________________

That sounds good, but with the current price of cream cheese, I save it for something more special than canned tuna. Thanks, Obama. Most of my cream cheese bought on sale is saved for salmon dip:

SALMON DIP

1 (15 1/2 oz.) can pink salmon, drained well
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. onion, finely chopped
1 tbsp. horseradish
1 tsp. liquid smoke

Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.
Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.


27 posted on 03/25/2012 2:11:47 AM PDT by pops88 (Geek chick over 50)
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To: pops88

I have a very similar recipe for Tuna Roll that omits the liquid smoke. You are supposed to roll it in chopped pecans, but I have never been able to drain the tuna enough for it to be anything but a blob. So I just sprinkle the pecans on top. It is a great dip that I usually make at Christmas.


28 posted on 03/25/2012 4:13:48 AM PDT by Library Lady
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To: mojo114

Another book you might like is Sauces & Salsas by Oded Schwartz. Some recipes are simple, some fancy with lots of good information. http://www.amazon.com/Sauces-Salsas-Hb-Oded-Schwartz/dp/0751307858/ref=sr_1_3?ie=UTF8&qid=1332676805&sr=8-3


29 posted on 03/25/2012 5:04:49 AM PDT by Library Lady
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To: MissMagnolia

I have salad every day:

Two slices of crisp, crumbled cooked bacon
1 diced ripe avocado
1 diced pepper (red, green or yellow)
1 cored, diced Gala apple
2 diced hard-cooked eggs

Toss and drizzle w/Balsamic vinaigrette.

You can jazz it up w/golden raisins, chopped toasted pecans, croutons, whatever floats your boat


30 posted on 03/25/2012 8:03:29 AM PDT by Silentgypsy
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To: Silentgypsy

I like your salad .... all ingredients that are favorites!


31 posted on 03/25/2012 8:20:30 AM PDT by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: MissMagnolia

Thank you! You could always toss in some lettuce, but it’s so satisfying without it....


32 posted on 03/25/2012 10:14:04 AM PDT by Silentgypsy
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To: libertarian27; All

Here’s a recipe I got from our local paper years ago. I lost it when my computer crashed, but I had typed up a copy & given it to my mom .... she just found it today, folded up in an old recipe book ... yay!!

ROASTED CHICKEN SALAD WITH SOUR-CREAM DRESSING

The sour cream dressing can be made up to four days in advance & refrigerated in an airtight container. Keep the chicken salad in a cooler when serving it at a picnic.

1 cup pecan halves (about 3 oz.) broken in half lengthwise
½ cup mayonnaise
2 tablespoons sour cream
¼ cup cider vinegar
Course salt & freshly ground pepper
1 whole roasted chicken (about 3 lbs.) skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, thinly sliced
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves

To Assemble:
Preheat oven to 350 degrees
Spread pecans in a single layer on a rimmed baking sheet
Toast in oven until fragrant, about 10 minutes
Remove from pan; let cool immediately

Meanwhile, make dressing:
Whisk together mayonnaise, sour cream and vinegar in a small bowl
Season with salt & pepper & set aside

Pull chicken meat from the bone and cut into ¾ inch pieces (discard bones)
Transfer to a medium bowl
Add pecans, scallions, celery, raisins & oregano
Season well with salt & pepper
Add dressing & stir to combine

Chill, covered, until ready to serve


33 posted on 03/25/2012 12:26:38 PM PDT by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: MissMagnolia

March 31 thread
http://www.freerepublic.com/focus/f-chat/2866351/posts


34 posted on 03/31/2012 7:13:13 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

March 24th Thread Recap

Pork _ Post#` 4 _ Slowcooker BBQ Pork
Pork _ Post#` 9 _ Kalua Pork
Poultry _ Post#` 33 _ Roasted Chicken Salad w/ Sour-Cream Dressing
Salad _ Post#` 30 _ Tossed Salad
Seafood _ Post#` 5 _ Spicy Tuna Salad
Seafood _ Post#` 7 _ Sushi
Seafood _ Post#` 16 _ Tuna Dip
Seafood _ Post#` 27 _ Salmon Dip


35 posted on 04/07/2012 6:28:43 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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