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Weekly Cooking Thread (your favorite recipes)Dec 12
FreeRepublic | December 12, 2010 | FReepers

Posted on 12/12/2010 10:55:13 AM PST by libertarian27

There's been a bunch of great recipe threads lately and a few FReepers thought it would be great to have a weekly cooking thread....so here it is!

For this charter thread it would be great to dish out one of your favorite recipes for fellow FReepers to enjoy.

Do you have a great recipe planned for the upcoming week or looking for one? Hopefully this thread will get the cooking juices flowing. Planing on making this a weekly thread with post starts on Sat/Sun


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: baking; cooking; desserts; food; recipes; weeklycookingthread
Navigation: use the links below to view more comments.
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To: Judith Anne
*Note: Metal utensils or bowls will inhibit or kill yeast. Adding flour after first rising will discolor bread. After kneading, bread should have a feeling of being “alive” which comes from the multiplication of the yeast. Too much flour gives a dry loaf with less flavor. Too little flour or not enough cooking time gives a loaf that is raw and sticky in the middle.

Your notes are a keeper!
I'm not a great baker and anything with flour I just struggle to get correct.
I made Cuban bread for the first time yesterday and it tasted great but the texture came out just OK -but your Notes clued me into the potential problem (I left the metal spoon in the yeast rising dish-duh)
I don't like the feel of flour on my hands but I'm getting into kneading bread lately - it's like a big huge stress relief ball...lol....Thanks for the notes - it's time to experiment more with bread making.

151 posted on 12/12/2010 8:07:58 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I made bread once every couple weeks for a year before I got a loaf I was happy with. My gram taught me how to make it, and hers was always light, high, smelled yeasty, and tasted perfect. Finally, mine started to get that way. There’s always more to learn, though, and even this past year, I finally became able to predict if a loaf was going to be spectacular or just good, by the feel of in as I stirred the flour/yeast water mix with the wooden spoon.

I have a rough time making decent light biscuits, though. My daughter in law makes perfect ones, effortlessly, it seems. She has found the knack. I need more practice, I’ve rarely made them.

I’m not too bad at pie dough, the secret to that is to not worry if it seems crumbly in the bowl, go ahead and roll it out anyway, pretty much as thin as possible, on a big sheet of plastic wrap (then lift up the wrap, and invert it over the pie pan, gently coax the thin dough off).

The neat thing about bread though, is that the taste IS great. Smells wonderful too, when baking. ;-D Even failures are wonderful, just out of the oven, LOL!


152 posted on 12/12/2010 8:43:49 PM PST by Judith Anne (Holy Mary, Mother of God, please pray for us sinners now, and at the hour of our death.)
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To: Judith Anne

Thanks for your reply - it will keep me going on my baking path...and you are so right! Even if the bread, etc. doesn’t come out just right it smells and tastes wonderful out of the oven.....butter can overcome most mistakes and at the end of the day - there’s always homemade breadcrumbs and bread pudding :)

Oh, and I need to get my wooden spoons out:)


153 posted on 12/12/2010 9:48:41 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: All

FReeper Recipes for Dec 12, 2010 Thread (as of Monday)

Post # - Recipe
8 - Chicken and Vegetable soup
10 - Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
12 - Shepherds Pie (Cottage Pie)
14 - Upside down pear cake with orange sauce
18 - HOME - STYLE MACARONI & CHEESE
20 - Emeril’s Oyster Dressing
28 - Hummingbird Cake
34 - Chicken Riggies
41 - Green Chili Egg Casserole
43 - Squash Soup
50 - Lipton Onion Chicken
53 - Focault’s Chicken Fricasee
56 - Chili’s Chicken Enchilada Soup
60 - Fresh Apple Cake
61 - Whole Wheat Bread
62 - Christmas Roast Goose
75 - Tomato Saltine Salad
88 - Beef Stew Provencal
89 - Jacksonville, Oregon Jubilee Club restraunt Sausage & Bacon gravy.
91 - Lemon Tilapia – with optional Parmesan side
93 - BLACK BOTTOM UGLY CAKE
94 - Old Time Beef Stew
97 - Moms easy goulash
102- Traditional Bread & Beer Bread
125- Glazed Christmas Goose
129- Plain White Bread
131- Country-Fried Steaks
139- TUSCAN SOUP
141- Baked Onions
144- Irish Beef Stew


154 posted on 12/13/2010 8:15:32 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Netizen

Check out the post above - it didn’t take long to gather this recap.

I’ll run a post with recipe lists and update as needed through the week. Weekly ReCap numbered post will also be on my homepage.

Great recipes this week!


155 posted on 12/13/2010 8:23:40 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

May I please be added to the
*Once A Week Ping*
Weekly Cooking Thread?
Thanks,
Kate


156 posted on 12/13/2010 8:31:29 AM PST by KateUTWS (SILENT)
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To: KateUTWS

This sounds good because it doesn’t have those yukky pieces of hard candied fruits:

FRUITCAKE

1 large can chunk pineapple
2/3 cup sugar
3/4 lb. butter
1 lb. (2 1/2 cup) brown sugar
4 cups flour
6 eggs
2 Tablespoons vanilla
Two 8 oz. jars Maraschino cherries, halved
6 oz. pecan halves
1 cup raisins
Instructions:
Candied Pineapple: Drain well one large can chunk pineapple. Combine pineapple but not juice with 2/3 cup sugar and simmer until pineapple turns golden. (about 20 minutes) Cool.
Cake: Mix with mixer: 3/4 lb. butter (not margarine), 1 lb. brown sugar, 4 cup flour, 6 eggs, 2 Tablespoons vanilla.
Fold in two 8 oz. jars Maraschino cherries, halved 6 oz. pecan pieces, 1 cup raisins, and candied pineapple.
Put in well-greased pans. Bake 325 degrees until tests done, about 1 hour. Makes 5 small loaf tins.


157 posted on 12/13/2010 9:05:45 AM PST by varina davis (Life is not a dress rehearsal)
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To: libertarian27

POT ROAST WITH AU JUS

3-1/2 pounds Beef Chuck Roast
10-1/2 ounces, weight Campbell’s Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bullion
1-1/4 ounce, weight Package Of Onion Soup Mix

Preparation Instructions
Season the chuck roast with salt, pepper, garlic powder and onion powder to taste

Place the chuck roast in a crock pot.

Mix onion soup mix in the beef consomme and pour over the chuck roast.

Pour a bottle of beer over the meat. A dark rich beer makes better au jus.

Place the bouillon cubes on opposite sides of the meat.

Cover the crock pot and cook on LOW for 7 to 8 hours.

Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.

Use toasted French bread or po-boy loaves. For sandwiches, melt with provolone cheese on the toasted bread, and perhaps some caramelized onions. DO dip sandwiches nto the au jus.


158 posted on 12/13/2010 9:11:21 AM PST by varina davis (Life is not a dress rehearsal)
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To: varina davis

REALLY EASY HOMEMADE DANISH

Bread Machine Danish Pastries
Ingredients
2-1/4 cups bread machine flour
7/8 cup milk
4 tbsp butter
1 egg beaten for brushing on top
2 tbsp sugar
1/2 tsp salt
2 tsp yeast

Load all the ingredients (with the exception of the beaten egg) into the bread pan and put it on the dough cycle; when beeper sounds, take out and refrigerate dough for 30 minutes.

On lightly floured surface, roll out dough into a 12” x 15” rectangle. Put 1-1/2 tbsp sugar mixed with 1/2 tsp cinnamon on top and roll up jelly roll fashion into a 12” log. Brush seam with beaten egg. Slice into 12 one inch pieces. Place on two greased cookie sheets not touching. Let rise for 30 min or until doubled.

Filling: combine 3 oz softened cream cheese, 1-1/2 tbsp sugar, 1/2 tbsp lemon juice, 1 tsp beaten egg and vanilla; enlarge hole in the center of each bun and drop in 2 tbsp of filling. Brush rolls with remaining beaten egg. Bake in preheated 350 degree oven for 10 to 15 minutes. Frost with confectioners sugar, milk and vanilla extract.


159 posted on 12/13/2010 9:14:30 AM PST by varina davis (Life is not a dress rehearsal)
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To: libertarian27

That list helps. Thank you.


160 posted on 12/13/2010 10:25:13 AM PST by lysie (The heart of the wise inclines to the right, but the heart of the fool to the left- Ecclesiastes10:2)
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To: libertarian27
The updated list will help a lot. Thanks.

We had to go away yesterday for a family gathering. We took:


Baked Beans with Pork

1 (48 oz) jar Randall cooked
Great Northern Beans
1 1/2 lbs chop suey meat
1/2 tsp salt (optional)
Dash of pepper
1 (14 oz) bottle of catsup
3 T prepared mustard
1 1/2 cups brown sugar
1/4 lg onion, chopped
2 T molasses

In a 3 qt casserole, combine all ingredients, mixing well.  Let it marinate in the refrigerator for a couple of hours or overnight.  Bake uncovered at 325 for 4 hours.


They were a huge success.

161 posted on 12/13/2010 11:23:53 AM PST by Netizen
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To: libertarian27

Add me to your list please!

A family favorite:

Spinach Bread

3 packages Pillsbury crescent rolls
2 packages chopped spinach, thawed & well drained
2 eggs
Pinch of salt & pepper
1 large block jack cheese, grated
1 package sliced pepperoni

Mix spinach, eggs, salt & pepper together.
Place 1 ½ packages of rolls in the bottom of a 9x13 greased pan, entirely covering bottom & about halfway up sides to form a bottom crust. Spread spinach mixture on top. Layer on pepperoni, then shredded cheese. Top with remaining rolls to form top crust (seal edges well). Brush top with melted butter or margarine. Bake at 350 for about 40 minutes or until lightly brown.


162 posted on 12/13/2010 11:27:06 AM PST by Raebie
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To: libertarian27

I meant to mention that we used no salt added catsup, didn’t add any additional salt and used dehydrated minced onion. As always, adjust to one’s personal taste preferences.

It will be very loose, but the liquid will cook down. Stir after a couple of hours. We made a triple batch and it needed to cook for a good 7 hours and was stirred every two hours.

Very simple and very good.


163 posted on 12/13/2010 11:30:26 AM PST by Netizen
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To: Netizen

Looks good.

What’s Chop Suey Meat? Never heard of it- Sounds interesting.

I make a Calico Bean recipe with a lb of bacon - who doesn’t like bacon?lol but it has different types of beans in it and too many people overlook it - that’s OK, more for me!

(I was never traumatized by lima beans as a small child:)


164 posted on 12/13/2010 11:58:44 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: bunster

I checked Kroger today. Parsnips are $0.99/lb.


165 posted on 12/13/2010 4:13:03 PM PST by magslinger (Samuel Colt, feminist. Making women equal to men for over 150 years.)
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To: libertarian27

Chop suey meat is cubed pork. Like cubed beef for stew, except its pork. You could also use center cut pork loin chops and cut into cubes.


166 posted on 12/13/2010 4:34:52 PM PST by Netizen
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To: magslinger

I think that confirms my idea that parsnips are “regional”. My mom was a good cook — nothing real fancy but good and healthy — but we never had a turnip or a parsnip as I remember. Maybe, like you, she had her fill of ‘em as a kid. Did you buy a bushel?


167 posted on 12/13/2010 4:43:23 PM PST by bunster
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To: libertarian27
This is what we are having tonight.


Taco Casserole
1 pound ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup water
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
4 ounces ORTEGA Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package ORTEGA Taco Seasoning Mix -
 Regular or 1/3 less sodium or (2T + 1 1/2 tsp. Salt Free)
1 package (4.5 oz) ORTEGA Taco Shells (12 ct), broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional) 
1 can FF refried beans


Preheat oven to 375° F.  Cook beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives, refried beans and seasoning mix. Cook over low heat for 3 to 4 minutes. Layer half of broken taco shells on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and
cheese is melted. Top with remaining olives, tomatoes and green onions.
Serving Size: 8

That is the basic recipe, but, we change it up. We replace the chilies and diced tomatoes with a can of Rotel. We don't like our chips soggy so, we just make the taco sauce and put it into bowls and dip the chips in it, or put the chips on a plate and cover with some of the sauce and cheese and eat it that way. We use the no salt added El Matador tortilla chips. We always double the recipe, because it goes so fast.


Salt Free Taco Seasoning
6 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried basil
1/4 teaspoon white pepper

Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag. or container.  Seal and shake. We use old plastic parmesean cheese containers with the screw off lids.  Then you can find the seasoning mix you need quickly.  When ready to use, shake before using.


Commercial chili powder has some salt in it, but, by making your own salt free taco seasoning you can reduce the sodium even lower than the 1/3 reduced sodium  packages.

168 posted on 12/13/2010 5:27:27 PM PST by Netizen
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To: libertarian27

Thanks for the add.


169 posted on 12/13/2010 5:41:11 PM PST by Hotmetal (An Irishman is not too drunk if he can hold on to a blade of grass and not fall from earth.)
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To: bunster

Oh hail no! I would have to be a lot hungrier than we were back then to eat that many of them. They are a strong flavored vegetable and a few go a long way.


170 posted on 12/13/2010 6:06:15 PM PST by magslinger (Samuel Colt, feminist. Making women equal to men for over 150 years.)
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To: libertarian27

Bean and Sausage Soup

1 pound Kielbasa
1-1/2 Cups Dried Beans
1 28 oz. can Plum Tomatoes
2 tablespoon dried thyme
1 teaspoon salt
1 tablespoon course ground black pepper
1 large yellow onion sliced
1 Cup carrot sliced
1 Cup celery sliced
1 Tablespoon Liquid Smoke
1 teaspoon Crystal Hot Sauce
2 Cups Beef Stock
2 Bay leaves

Add the beans to a stock pot and cover with water. Soak for a few hours.
Fry sausage in iron frying pan. Slice into ¼ thick slices. Add to stock pot.
Add the rest of the ingredients to the stock pot and simmer for 2 hours.


171 posted on 12/13/2010 6:23:43 PM PST by CJinVA
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To: libertarian27

ping


172 posted on 12/13/2010 6:27:21 PM PST by jetson
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To: libertarian27
A soup idea we like.

Cook any basic soup... chicken, bean, asparagus...any soup will do. ( and remove the fat). We like to line the bottom of the bowel with mashed potato, or sweet potato, or cooked mashed squash. Pour the soup over the top and top the soup with avocado slices and a good yogurt. Some grated dry jack or Parmesan with a touch of hot sauce. a good simple, cheap hearty soup for the winter.

173 posted on 12/13/2010 6:37:00 PM PST by jetson
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To: libertarian27

*Once a week Ping*

*****************

Hi there. Please add me to your ping list! Thanks.


174 posted on 12/13/2010 7:39:31 PM PST by JouleZ (You are the company you keep.)
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To: varina davis

Hi - I’m trying your recipe out tomorrow just two quick questions.

I do NOT brown meant first. Right?

And, “fluid” beer? — Am I missing something there? Is there another kind? I bought Newcastle — thought it better than a can of Bud in the frig.

Looks yummy.


175 posted on 12/15/2010 12:32:06 PM PST by bunster
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To: libertarian27

Day late and dollar short. Please add me to your list.

I will contribute what I learned recently in a pro kitchen. You can take your hottest peppers, such as the habaneros I had out of the garden, and de-hot them so you get all that unique flavor. Blanch and cool them six times in salted water, then use as needed.


176 posted on 12/17/2010 5:19:17 AM PST by doodad
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To: libertarian27

Great! I have been wishing for a weekly foodie thread. Please add me to your ping list.


177 posted on 12/17/2010 6:54:27 AM PST by rightly_dividing (1 Cor. 15:1-4)
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To: libertarian27

Oh geez! Another ping list!

Go ahead and add me! I can’t resist! Will post a recipe when I get home! :-)


178 posted on 12/17/2010 7:00:22 AM PST by sneakers
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To: Netizen

I just copy and paste to a Word doc and file in electronic recipes re: the ones I’m likely to try in the near future.


179 posted on 12/17/2010 7:29:06 AM PST by Silentgypsy
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To: sneakers
Oh geez! Another ping list!

LOL, I hear you! I do like ping lists- on a few myself :) They can get to be too much at times but it makes this place hop!

I'm going to have this 'one time ping' start on Saturday from now on - to get some recipes under our belts before most people go off food shopping.

All threads will be listed on my homepage with the recap comment number for the weeks recipes listed.(I'll be updating this recap list today)

Everyone should be added to the ping list from this week- hope I didn't miss anyone!

180 posted on 12/17/2010 7:41:03 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Will you please add me to the list?

Thank you.


181 posted on 12/17/2010 10:11:16 AM PST by Califreak (November 2008 proved that Idiocracy isn't just a movie anymore)
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To: Silentgypsy

I copy and paste too. That isn’t the issue, lol.

The problem is that after time the threads are going to all look alike. I don’t want to copy and paste all of them! I don’t know now, which ones I may want later.

So, down the road I’m going to have scroll, scroll and scroll some more. Not all of the recipes have titles which will make it even more fun! ha!


182 posted on 12/17/2010 10:27:56 AM PST by Netizen
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To: lysie

That looks delicious! I love pears.


183 posted on 12/17/2010 10:30:58 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: SouthDixie
My sister in law always made this for Thanksgiving and Christmas. It was unbelievable.

She moved to Florida. :(

184 posted on 12/17/2010 10:34:25 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Judith Anne

I never could make decent biscuits or pancakes until I started using self rising flour.


185 posted on 12/17/2010 10:36:24 AM PST by Califreak (November 2008 proved that Idiocracy isn't just a movie anymore)
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To: Netizen

I’m creating an excel sheet with recipe titles, categories and thread date with comment #’s to keep track of all of them for maybe a quarterly or yearly post (which could be huge)

Haven’t figured out how to make individual recipes searchable another way without spending cash for a program and I don’t want this going to an off site - this is everyone at Free Republic to use at Free Republic.

My hope is to post the threads recipes, in categories, at the end of the week on the end of each thread.


186 posted on 12/17/2010 11:46:46 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

That sounds good. I was trying to think of how to do it as well, but wasn’t sure how to do it and keep it on FR.


187 posted on 12/17/2010 7:09:47 PM PST by Netizen
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To: libertarian27

please add me too....nothing like cooking, baking, gardening, etc to take your mind off all the awful things going on....we all need that stress relief.


188 posted on 12/17/2010 7:10:24 PM PST by cherry
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To: Raebie

I made you Spinach Bread tonight - that recipe is a Keeper! My husband and I enjoyed it tremendously. I bet it would make a nice dish to bring to a party too!


189 posted on 12/17/2010 7:59:56 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: All

Inaugural Weekly Cooking Thread Round-Up

Category* Post#* Title*
Bread* 129 Plain White Bread
Bread* 102 Traditional Bread & Beer Bread
Bread* 61 Whole Wheat Bread
Dessert* 93 BLACK BOTTOM UGLY CAKE
Dessert* 60 Fresh Apple Cake
Dessert* 14 Upside down pear cake with orange sauce
Dessert* 28 Hummingbird Cake
Dessert* 157 Fruitcake
Dessert* 159 DANISH, REALLY EASY HOMEMADE
Meal* 41 Green Chili Egg Casserole
Meal* 91 Lemon Tilapia – with optional Parmesan side
Meal* 12 Shepherds Pie (Cottage Pie)
Meal* 88 Beef Stew Provencal
Meal* 131 Country-Fried Steaks
Meal* 89 Jacksonville, Oregon Jubilee Club restaurant Sausage & Bacon gravy.
Meal* 158 POT ROAST WITH AU JUS
Meal* 168 Taco Casserole, salt-free taco seasoning
Meal* 18 HOME - STYLE MACARONI & CHEESE
Meal* 97 Moms easy goulash
Meal* 10 Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Meal* 34 Chicken Riggies
Meal* 62 Christmas Roast Goose
Meal* 53 Focault’s Chicken Fricassee
Meal* 125 Glazed Christmas Goose
Meal* 50 Lipton Onion Chicken
Side* 20 Emeril’s Oyster Dressing
Side* 141 Baked Onions
Side* 75 Tomato Saltine Salad
Side* 161 Baked Beans with Pork
Side* 162 Spinach Bread
Soup* 144 Irish Beef Stew
Soup* 139 TUSCAN SOUP
Soup* 171 Bean and Sausage Soup
Soup* 8 Chicken and Vegetable soup
Soup* 56 Chili’s Chicken Enchilada Soup
Soup* 43 Squash Soup
Soup* 94 Amish Beef Stew

See everyone Saturday for the next thread.
This one was awesome!
(Once I fiddle with HTML codes hopefully these recap lists will be easier to read)


190 posted on 12/17/2010 8:21:41 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

#17 and #173


191 posted on 12/17/2010 9:29:25 PM PST by Netizen
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To: Netizen

Got a neat title for 173? What do you think?

I added 17 to the master list on the puter.

Thanks


192 posted on 12/17/2010 9:50:43 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: azishot

What kind of steaks are you using for your Country-Fried Steaks recipe?


193 posted on 12/18/2010 6:07:09 AM PST 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

What size and type of pan do you use?


194 posted on 12/18/2010 6:08:22 AM PST by Silentgypsy
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To: momtothree

“BLACK BOTTOM UGLY CAKE”
13 x 9 pan?


195 posted on 12/18/2010 6:21:34 AM PST by Silentgypsy
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To: libertarian27

I was thinking, it might be a good idea to add a link to the next thread at the bottom of the previous week.


196 posted on 12/18/2010 6:29:51 AM PST by Netizen
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To: Silentgypsy
Weekly Cooking Thread (Dec 18)
197 posted on 12/18/2010 6:34:11 AM PST by Netizen
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To: VampireStateNY

Paula Deen sandwiches a little mint patty between her sugar cookies and then seals them. The cheesecake pudding mix sounds great w/ fruit filling!


198 posted on 12/18/2010 6:35:41 AM PST by Silentgypsy
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To: libertarian27

I’m so glad you liked it!


199 posted on 12/18/2010 7:13:14 AM PST by Raebie
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To: Silentgypsy

Yes! Oops, I should have included that, huh? I guess I have made this cake so many times that I forgot the most basic detail. Enjoy! My kids actually like to eat it for breakfast sometimes. Life is short, why not? (I think it probably has a lot less sugar than a lot of cold cereals). R


200 posted on 12/18/2010 7:42:04 AM PST by momtothree
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