Free Republic Recipe Thread (Happy New Year)

FreeRepublic Cooks | Dec 29, 2012 | libertarian27

[libertarian27]

Welcome to the FReeper Recipe Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.

Happy New Year!

[Silentgypsy]

Lol and thank you for producing this thread!

[Silentgypsy]

Squishing the egg yolks in the plastic bag and then cutting a corner off it is sheer genius! Thank you for saving me a dish to wash!

[rightly_dividing]

We have modified the deviled eggs by using yolk, mayo, mustard, shredded Monterrey jack cheese and real home made bacon bits, diced green onion, finely chopped celery.

Being Christian, we were having nothing Deviled at our holidays, we call this recipe Angel Eggs.

[beaversmom]

Banana Cream Pancakes

That sounds really good Carlo!!! I'm going to save that one. :)

[beaversmom]

Cut off one corner of the bag, and squeeze into the egg halves.

That's a great idea!

[houeto]

Thank you tons txhurl!!!

[garandgal]

I have a lot of green tomatoes from the garden and was looking for ways to use them up.

My Grandmother never let ANYTHING go to waste. She used her green tomatoes (after making the usual relish, etc.) to make "Green Tomato Bread."

It's simply Zucchini Bread using the ground up flesh of the tomato (skin and scoop out the seeds before grinding) instead of zucchini. Raisins, nuts, whatever. That was Grandma...she could make anything FROM anything...sometimes it was best NOT to ask what we were eating...LOL!

I assume you have a zucchini bread recipe; if not, I think I have her Green Tomato Bread recipe someplace. The great thing is that it freezes really well, so you can make lots of loaves to eat later if you like it.

[knittnmom]

I can’t claim credit for that part - it was in one of those “helpful hints” mass-e-mails that gets forwarded a hundred times. :-)

[DollyCali]

Thanks so much for the thread and all the work you do weekly to get us nice information and a place to share “whatevers” along the way. I regularly lurk & hope to have more time to share a bit. Missed last weeks thread so much do a little catch up. Happy New Years to all the culinary FRiends here!

[Silentgypsy]

Well, a big thank you anyway from one who isn’t in the eloop!

[bgill]

Excellent idea with that not-zucchini bread. I’ll be making two loaves today and freeze one. Thanks. We must have had the same grandmother. I learned at her knee. She’d pickle her green tomatoes and make chow-chow but we’re not fans of those. However, her tomato preserves were the best. I think I posted a long time ago about using years old preserves as the insides of “filled cookies” (old Betty Crocker book). Sort of like pop tarts but so much better and using tomato preserves is over the top.

[libertarian27]

Species8472, your recipe ping is here! This has to be the longest ingredient recipe I've ever seen!! Looks yummy :) Turtlle soup Ingredients: 2 pounds boneless turtle meat 3 cups water 1 medium onion, quartered 1 stalk celery, coarsely chopped ½ large bell pepper, coarsely chopped 2 bay leaves ⅛ teaspoon cracked black pepper 1 teaspoon minced garlic 2 tablespoons butter 1 cup chopped onion ½ cup chopped bell pepper ½ cup chopped celery 2 tablespoons minced garlic 1 teaspoon dried thyme 2 tablespoons tomato paste 1 14-ounce can diced tomatoes 1 8-ounce can tomato sauce 5 cups reserved turtle stock ½ cup red wine ¼ cup dry sherry 1 teaspoon salt 1 teaspoon hot sauce ¼ teaspoon cracked black pepper 2 bay leaves 2 tablespoons Worcestershire sauce 2 tablespoons butter 3 tablespoon flour ¼ cup minced parsley ¼ cup minced green onions 2 boiled eggs, peeled & chopped 4 tablespoon dry sherry Directions: Combine turtle meat, water, quartered onion, celery, bell pepper, 2 bay leaves, ⅛ teaspoon cracked black pepper, and 1 teaspoon minced garlic in a 4-quart pot. Bring to boil, lower fire to medium and simmer for 1 hour and 15 minutes. Drain stock through mesh strainer, reserving stock in bowl. Allow meat to cool, then separate from rest of ingredients discarding everything but the turtle meat. Coarse chop the meat and set aside. Heat butter in pot, add onions, celery, bell pepper and garlic. Sauté for 10 minutes over medium fire. Add thyme, tomato paste, and diced tomatoes and continue to cook until water from tomatoes evaporates. Add tomato sauce, 5 cups reserved turtle stock, red wine, sherry, salt, hot sauce, cracked pepper, bay leaves and Worcestershire sauce. Cover pot and simmer for 30 minutes over medium fire. In small sauté pan heat butter until melted over medium-low fire. Place melted butter in a bowl and stir in flour until completely blended. Whisk butter-flour roux into soup and allow soup to simmer for 1 minute until blended and soup thickens slightly. Add turtle meat, cover pot and cook for additional 30 minutes, stirring occasionally. Mince boiled eggs and set aside. Stir parsley and green onions into turtle soup. Divide turtle soup between 4 bowls and top each with minced egg and 1 tablespoon dry sherry. http://www.freerepublic.com/focus/news/2973415/posts?page=45#45

[Silentgypsy]

Hi, Chef Carlo,

Do you have any cookie recipes made with almond meal and Splenda? (Hubby is diabetic and I’ve been craving cookies.) Would appreciate any assistance. Was thinking Thumbprints w/fruit filling. Do cookies turn out edible if you omit all sugar?
Thanks!

[carlo3b]

You request is interesting, and a bit specific because you are seeking an answer to real problem.. I haven’t any recipes that contain those two ingredients but, GOOGLE, or other search, is a real treasure..

If you place the item that you wish to make, in this case “COOKIE” and the ingredients that you wish they contain, in this case, “almond meal, Splenda”, and the restriction that an illness that it pertains to, “diabetic”, you can get the results you want...

Thus; in the GOOGLE search box..”diabetic, cookie, almond meal, Splenda, recipe”, the results will direct you to several links with those results;

http://www.bing.com/search?q=cookie%2Calmond%20meal%2C%20Splenda%2C%20recipe&pc=conduit&ptag=ACEDC037E028446C297F&form=CONMHP&conlogo=CT3210127&ShowAppsUI=1

http://www.yummly.com/recipes/almond-butter-cookies-splenda

[Silentgypsy]

Thank you for your trouble!

Just off the top of your chef’s hat, can you think of a way to convert almond meal to a marzipan filling for a rich tart dough cup (I have some sitting in the freezer). That would be nice with chocolate ganache or Nutella topping, don’t you think?

I’m off to search now, and if I find something and try it and it turns out well, will remit.

Happy cooking!

[carlo3b]

How to Convert Almonds to Almond Paste

Things You’ll Need

2 cups whole almonds
1 cup sugar
1/2 cup water

Instructions

Boil some water and pour the water on the almonds. Cover the container for a minute and let the almonds soak.
Drain the almonds and peel off the skin.

Heat an oven to 250 degrees Fahrenheit.

Add 1/2 cup of water, 1 cup of sugar and 2 tbs. light corn syrup to a saucepan and cook on the stove until the mixture is 235 degrees Fahrenheit.

Add a few drops of almond extract to the pan.
Put the soaked almonds in a food processor and grind them up until smooth. You may need to add a tablespoon or two of water to make the mixture smooth.

Slowly add the heated pan mixture into the food processor and run the processor until the entire mixture is a consistent, smooth texture.

Remove the paste from the processor, put it into a closed container and refrigerate.

[carlo3b]

Don’t concern yourself about the sugar.. Here is the conversion to Splenda;

SPLENDA® No Calorie Sweetener, Granulated

It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener

1cup Sugar, equals 1cup = SPLENDA® Granulated Sweetener

[Silentgypsy]

Thank you very much!

[momto6]

Please, I love bbq ribs but have never been able to make them so that they are REALLY good. In a restaurant I like the long thin ribs but not sure what they are called. I would like a bbq sauce that is thick but has that vinigary taste. I want to make some with sauerkraut but every time I have tried it turns out just barely ok. Can you help?

[carlo3b]

A typical commercial rack of Spare Ribs, has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”. Avoid Baby Back if you want longer ribs..

Here is a recipe that I play with, by adding more Cider Vinegar, if I want a bit of a tinge of tart;

Ingredients

Loin ribs, pork, 3 Pound
Chili Sauce, 1 Cup (16 tbs)
Ketchup, 1/2 Cup (16 tbs)
Vinegar, 6 Tablespoon
Honey, 1/2 Cup (16 tbs)
Soy sauce 2 Tablespoon
Vegetable oil, 1 Tablespoon
Worcestershire sauce, 2 Teaspoon
Onions, 2 Medium, quartered
Garlic, 2 Clove (5gm)

Directions
Put pork ribs into a 13x9x2-inch (33x23x5 cm) baking pan.
Assemble Blender.

Put remaining ingredients into blender container.
Cover and process 3 or 4 cycles at BLEND, or until onion is finely chopped.

Pour over ribs.
Bake at 325°F (160°C) for 1 1/2 hours.

Cover pan with foil and bake an additional 30 minutes, or longer at a lower temperature (250) for a greater tenderness..