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Weekly Cooking Thread March 5, 2011
FreeRepublic Cooks | March 5, 2011 | libertarian27

Posted on 03/05/2011 6:12:41 AM PST by libertarian27

Welcome to the 13th installment of the FR Weekly Cooking Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two 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: cookery; cooking; food; recipes; weeklycookingthread
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To: EQAndyBuzz

You’re Pineapple Chicken ‘Woked’ wonderfully late last night.

We had the dish over Oriental flavored Ramen Noodles and I added a bit of Soy Sauce to the mix....Oh, and some maraschino cherries-love those with pineapple. A definite keeper!

(Next time I will cut up the chicken before I go out:>))


51 posted on 03/06/2011 6:09:20 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Flamenco Lady

Thank you! I can’t wait to try these!


52 posted on 03/06/2011 6:09:49 AM PST by stylecouncilor (What Would Jim Thompson Do?)
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To: libertarian27

I am glad you liked it. I would think adding the cherries would give it another level of sweetness.

Thinking about it, maybe green pepper to add a different level. And a hot pepper for spiciness.

Hmmm...


53 posted on 03/06/2011 6:25:17 AM PST by EQAndyBuzz (The way to beat a terrorist is to terrorize him.)
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To: EQAndyBuzz

It’s the perfect dish to whip up late at night - it’s quick.

While we were out hubby said “Let’s get Chinese to go” and I said “We ARE having Chinese- let’s go” ...lol.

Green peppers would be great! Onions, Mushrooms, Water Chestnuts.....whatever you got! Just throw it all in there!

Cheaper than paying for Chinese take-out - faster and better!

(would highly suggest pre-cutting anything you have to before hand - the knife was being difficult at midnight - lol)


54 posted on 03/06/2011 6:50:48 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Gatún(CraigIsaMangoTreeLawyer)

Here’s a couple. If nothing else it will give you variations. ;)

* 1/2 cup red wine vinegar
* 1/2 cup cold water
* 2 tablespoons kosher salt
* 1 tablespoon sugar
* 2 to 3 really good shots hot sauce (recommended: Tabasco)
* 1 red onion, sliced into very thin rings

In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.

http://www.foodnetwork.com/recipes/anne-burrell/chicken-milanese-with-escarole-salad-and-pickled-red-onions-recipe/index.html


Pickled Red Onions Recipe
Print Options

* Print (no photos)
* Print (with photos)

Ingredients

* 1 lb red onions (about 2 med or 1 large), thinly sliced
* 1 1/2 cups white vinegar
* 1/2 cup sugar

Spices

* 1/2 cinnamon stick
* 5 cloves
* 1 bay leaf
* 1 star anise
* Dash red pepper flakes

More spices (optional): Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds
Method

1 Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.

2 While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.

3 Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.

4 Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.

Makes 1 1/2 pints.

http://simplyrecipes.com/recipes/pickled_red_onions/


* 1 pound red onions
* ¾ cup water
* 6 tablespoons red wine vinegar
* 3 tablespoons sugar
* 6 tablespoons extra-virgin olive oil
* Coarse sea salt
* Freshly ground black pepper
* 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
* 1 teaspoon finely chopped fresh chili pepper
* 2 to 3 roasted red peppers (from a jar), sliced into 1-inch-wide strips

Peel onions, leaving stem-end intact; cut into sixths (or eighths, if large). In a medium nonreactive saucepan, combine onions, water, vinegar, sugar, 3 tablespoons oil, 1½ teaspoons salt and generous pinch pepper. Bring to a boil and cook, stirring often, for 5 minutes. Remove from heat. Let onions cool in liquid.

In a blender, puree remaining 3 tablespoons oil, capers, chili and generous pinch salt until blended.

Using a slotted spoon, transfer onions to a serving bowl; discard cooking liquid. Toss onions with dressing and roasted red peppers.

Note: Can be made up to 3 days ahead. Store covered and chilled.

http://lacucinaitalianamagazine.com/recipe/insalata_di_cipolle_rosse_allaceto


55 posted on 03/06/2011 10:43:48 AM PST by Netizen (Day 15 of the Wisconsin legislature held hostage., and yet another deadline is issued...)
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To: Gatún(CraigIsaMangoTreeLawyer)

I meant to ask before, your screen name, Mango Tree Lawyer? What’s that about? Just curious. :)


56 posted on 03/06/2011 10:46:03 AM PST by Netizen (Day 15 of the Wisconsin legislature held hostage., and yet another deadline is issued...)
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To: Netizen
Kinda like shade tree mechanic, only opines, rather than professing to turn a wrench.

:-)

57 posted on 03/06/2011 10:50:58 AM PST by going hot (Happiness is a Momma Deuce)
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To: going hot

I’ve never heard that before. Cute. :)


58 posted on 03/06/2011 11:08:20 AM PST by Netizen (Day 15 of the Wisconsin legislature held hostage., and yet another deadline is issued...)
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To: Netizen

He is Greg Craig, that shyster lawyer who is great buds with the Clintons and sent Elian Gonzalez back to Cuba.

A mango tree lawyer is a wonderful West Indian expression. These are shysters who setup their “offices” under mango trees near government buildings and snarl into their web unsuspecting folks who seem lost and need of help. Mango tree lawyers are the lowest of low. .....


59 posted on 03/06/2011 12:17:51 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Netizen

Thank you so much for those recipes. I am very appreciative of your time. I will certainly try them.


60 posted on 03/06/2011 12:24:08 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)
I may try a few of the recipes myself. This is a recipe I use a lot.

Homemade Pickles

12 cups thinly sliced pickling cucumbers (about 4 pounds)
4 cups thinly sliced onion
1 1/2 cups white vinegar
1 1/2 cups water
3/4 cup sugar
3/4 teaspoon salt (optional)
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
4 garlic cloves, thinly sliced


In a large glass bowl, add 3 cups of cucumbers, crowned with 1 cup of onion. Place another layer of cucumbers and another layer of onions on top, continue layering.

In a saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, red pepper, black
pepper, cayenne pepper and garlic. Let boil and cook for 1 minute.

Spoon mixture on top of cucumbers. Wrap with plastic wrap and refrigerate for at least 4 days.  Pickles can be kept chilled for up to one month.

Per Serving— Serves 28, Serving size 1/4 cup Calories: 28, Carbohydrates: 7g, Protein: 0.3g, Total Fat: 0.1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 0.3g, Sodium: 64mg 

I don't care for them to be overly sweet or so tart that you cough on the vinegar, so what I do, is Use half the sugar and half the vinegar and make up the liquid difference with water. I like spicy so I will add other seasonings as I feel like it. If I have fresh habaneros, I'll halve a couple of them to add to the jar.

61 posted on 03/06/2011 9:25:43 PM PST by Netizen (Day 15 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Gatún(CraigIsaMangoTreeLawyer)

I usually layer the pickle slices with the onions is a large glass jar, then dd the liquid and put the lid on and into the refrigerator. Then I rotate it upside down every day so the seasonings get well blended. I had forgotten that the recipe has you putting it into a bowl.


62 posted on 03/06/2011 9:29:22 PM PST by Netizen (Day 15 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Netizen

I just love those refrigerator-pickled cucumbers and onions...Mom used to have them in the fridge most of the Summer. I like them with cottage cheese...a little odd, I know; but that’s how I’ve always eaten them.


63 posted on 03/06/2011 9:48:39 PM PST by garandgal
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To: garandgal

I think I’ve had them with cottage cheese before. At least on the same plate where the juices run together. I like it! lol


64 posted on 03/06/2011 11:02:09 PM PST by Netizen (Day 15 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Netizen

I again apologize for my very late reply.

That recipe sounds wonderful. My question is: What bran of pickles? Are they dill, etc.?

Also, do you have a favorite recipe for dill pickles? Just asking. Please don’t go to any trouble. I know there are recipes out there. I have used one in the past. I was just wondering if you had any particular one you liked.

By the way. I have a great recipe for a hot, hot sauce (lack of a better word) that we make here in Panama. It will blow your brains out both ears. If you have young children, don’t make it; but I would be glad to pass the recipe on to you. You will also need disposable gloves to make it because the hot peppers will burn your hands.

I’m not joking.


65 posted on 03/07/2011 5:58:23 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Netizen

Oh drats!!!

I just embarrassed myself big time!!!

Had I gone down a little further, I would have seen you had already provided me with your Homemade Pickle recipe. Thank you.

I need three spices and renew my cucumber supply. I will be going to the supermarket tomorrow and will pick them up.

Thank you very much.


66 posted on 03/07/2011 6:19:33 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)

Go ahead an post your hot sauce recipe. I use kitchen gloves for hot peppers.

That pickle recipe isn’t all that ‘dill’, but you could probably adapt it by reducing the sugar and adding dill.


67 posted on 03/07/2011 6:59:37 AM PST by Netizen (Day 16 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Netizen

More…..

I see habaneros are in use in the U.S., so no need in a lesson about their heat and how to handle them. Everyone has their own special way. I use pincers because I am too lazy to put on disposable gloves.

The recipe I was going to share with you but was afraid to do so because of the habaneros is as follows…It can’t get anymore simple:

Aji Picante recipe

Take a jar that contained about 1 cup of whatever or less.

Chop up some habaneros…2 or 3 will do...or more of one wishes.
Cover the rest of the jar with chopped up onions.
Add a garlic clove (whole)
Cover with white vinegar.
Let stand for a day.

This does not have to be refrigerated. It will stay for months and months, and more months on your kitchen shelf. I have had some for a couple of years. Just make sure one uses a clean spoon to dip into it. Oh yes…and this important…the mixture will eventually start to turn color (darkish). It does not mean it has gone bad. It is natural. It is as good as the day you made it.

I add mine on the side of stake or swill it around in a good homemade soup like chicken wings.

It can also an be used in recipies calling for tobasco sauce. I am not a lover of tobasco, so I use Aji Picante.

My fear for having it around children was that my nephew (about 3 years of age) bit into an habanero we had growing in the garden. What a scare. But he never did that again.

His father one evening made a batch of Aji Picante. He cut up the habaneros with his bare hands. His hands burned all night long.


68 posted on 03/07/2011 7:20:45 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)

I’ll have to give that a try. I’m not big on Tabasco either. I prefer the heat to come from spices. I have used habaneros in chili, but, yeah, a little goes a long way! lol


69 posted on 03/07/2011 7:44:01 AM PST by Netizen (Day 18 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Gatún(CraigIsaMangoTreeLawyer)

Meant to tell you, you can add a cut habanero to a bottle of vodka for some extra heat. I would think that would make a good Bloody Mary.


70 posted on 03/07/2011 7:45:17 AM PST by Netizen (Day 18 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Netizen

Thanks.


71 posted on 03/07/2011 7:45:31 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Netizen

Thanks.


72 posted on 03/07/2011 7:47:23 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Netizen

That sounds Yummy!!!

Thank you.


73 posted on 03/07/2011 7:52:21 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)
My fear for having it around children was that my nephew (about 3 years of age) bit into an habanero we had growing in the garden. What a scare. But he never did that again.

Did you have him drink milk or eat some ice cream to reduce the heat?

74 posted on 03/07/2011 7:59:38 AM PST by Netizen (Day 18 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: Netizen

Unfortunately no.

If I may, I am still laughing at this scene when I remember it every time. My wonderful brother-in-law was there to take charge as was my sister. They grabbed the child, took him into the kitchen, held him upside down under the faucet, and poured water into his mouth. It is a wonder he didn’t drown.

After a while, he did stop screaming. And no, he was not dead.


75 posted on 03/07/2011 8:32:37 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)

Do you think this pickling would work for ginger — like the kind served in some Asian restaurants?

Am trying the red onion today.


76 posted on 03/07/2011 10:30:49 AM PST by bunster
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To: Gatún(CraigIsaMangoTreeLawyer)

Here is the recipe my family uses for our dill pickles every year. When I was little we used to fill our pantry with these and everyone wanted some throughout the year. We gave them as Christmas gifts as well to family friends.

In each quart jar place the following:

2 chili peppers
2 bay leaves
1 clove of garlic (we like garlic so we usually added two)
1/4 tsp. alum
a handfull of fresh dill

Pack the jar with pickling cucumbers, leaving the rim portion of the jar clear.

Pickling liquid
1 1/2 pints of vinegar (3 cups)
2 quarts water
3/4 cup salt

Pour boiling liquid over the pickles to the very top of the jar, and seal with prepared lids.

We would line up a slew of these jars on our kitchen table and then wait for them to pop to seal the jar and then tighten down the ring on the jar. We left them upright for the first 24 hours and then turned them upside down for 24 hours. We then stored them in the pantry for a miminum of 5 weeks before opening one to eat, so the spices had a chance to really work on the pickles. Usually just before Christmas was the first time we would all taste the new batch of pickles.

This batch is enough for 4 or 5 quarts of pickles.


77 posted on 03/07/2011 10:47:06 AM PST by Flamenco Lady
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To: Gatún(CraigIsaMangoTreeLawyer)

LOL. Water just spreads the heat. Remember the milk for future reference. ;)

They did a show on mythbusters trying various methods and milk was the best.


78 posted on 03/07/2011 11:16:17 AM PST by Netizen (Day 18 of the Wisconsin legislature held hostage, and yet another deadline is issued...)
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To: bunster

“Do you think this pickling would work for ginger — like the kind served in some Asian restaurants?”

I love ginger, but I never gave that any thought. If you try it, let me know.


79 posted on 03/07/2011 12:09:47 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Flamenco Lady

Thank you for your dill pickles recipe.

In the next few coming days, I will try it.

As you said, it does make good gifts.

Yummy!


80 posted on 03/07/2011 12:13:09 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Netizen

I had no idea milk was the best relief. I will never forget your advice.

Thank you!!!


81 posted on 03/07/2011 12:16:42 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: illiac

That sounds delicious. The marinade is a little similar to the spices I use for my yakimandu. I love the taste of garlic, ginger and soy together.


82 posted on 03/07/2011 12:22:54 PM PST by Trillian
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To: Silentgypsy

Last night I fixed a store bought Spicy Chicken Supreme pizza and enhanced it with dabs of whole berry cranberry sauce, trying to emulate one I had abroad a year ago. Oh my, I’m keeping that idea. Maybe add a little extra cheese next time.


83 posted on 03/07/2011 12:28:31 PM PST by IM2MAD
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To: Trillian

We also use this same marinade for baby back ribs. It was on Maui that I first had these ribs (from Azeka’s - which was a food store). They would marinade the ribs for four days (they won’t spoil), and then sell them to the public. They are now out of business, but I managed to reverse engineer their recipe based on ingredients from their label.

This also makes a great marinade for the pork in Mu Shu Pork.


84 posted on 03/07/2011 12:30:16 PM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: Gatún(CraigIsaMangoTreeLawyer)

You’re welcome. Let me know how you like them!


85 posted on 03/07/2011 12:34:43 PM PST by Flamenco Lady
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To: Flamenco Lady

I certainly will.

Thank you.


86 posted on 03/07/2011 12:54:27 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: Gatún(CraigIsaMangoTreeLawyer)

Pickled Ginger. Found this on internet. Similar — but no oil and lots more sugar — but then — who’s going to make 2 lbs of the stuff.
Ingredients:
•2 lb fresh young ginger (shin shoga)
•3 cups rice vinegar
•2 cups sugar
•2 tsps salt
Preparation:
Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.


87 posted on 03/07/2011 2:46:54 PM PST by bunster
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To: bunster

This sounds great. For me, I would shrink down the recipe.

I am a great fan of rice vinegar because of its smooth, soft taste. The recipe sounds like fun since it won’t take long to put together.

Thank you for sharing.


88 posted on 03/07/2011 4:05:45 PM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: illiac

I need to try that on ribs, I just know we’d love them!


89 posted on 03/07/2011 7:40:21 PM PST by Trillian
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To: libertarian27
Cooked Chicken

4 skinless, boneless chicken breast halves (6 or 8 if you want)
olive oil
1 cup water
1 chicken bouillion cube
1 dried pulla pepper (I have used 1 japone pepper)
1 clove garlic, crushed
1/2 teaspoon whole coriander, crushed
1/4 teaspoon dried crushed thyme
Heat pan over high heat and add just enough olive oil to coat pan. Brown chicken on both sides. Add water, bouillion cube and seasonings. Reduce heat to simmer. Cover and simmer twenty minutes until chicken is cooked through.

From here you have an infinity of choices. Serve the breasts as is or in buns with whatever condiments you have. Any recipe you own that calls for 2 cups cooked chicken, chicken salad sandwiches, slice over a lettuce salad.

My wife is making chicken and biscuits tonight. Yes, I am cooking the chicken for it this way.

Of course you may substitute chicken broth or stock for the water. I do when I can, but home made or even store bought doesn't last around here, so I use what I have.

90 posted on 03/08/2011 7:32:38 AM PST by magslinger (What Would Stephen Decatur Do?)
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To: libertarian27

I have got to find the time to try this. It sounds so good!

New Orleans King Cake

Dough
1 Tbs active dry yeast
1 cup warm water
1/2 cup sugar
1/2 cup milk, warmed
4 3/4 cup all-purpose flour
2 tsp salt
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp grated lemon zest
1/2 cup (1 stick) unsalted butter, softened
5 egg yolks

Cream Cheese Filling
1 (8 oz) package cream cheese, softened
1/4 cup sugar
3 Tbs all-purpose flour
1 egg yolk
1 tsp lemon juice
1 tsp vanilla
(makes about 1 1 2/ cups)

1 tiny plastic baby, hard candy or bean
1 egg white
1 Tbs milk

Lemon Icing
4 cups powdered sugar (confectioners’ sugar)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup lemon juice
1 1/2 tsp grated lemon zest
yellow food coloring (optional)

Dissolve the yeast in the water. Add 1 Tablespoon of sugar and the milk. Let sit for 10 minutes.

Dough:
Combine the flour, salt, nutmeg, cinnamon and lemon zest in a food processor or blender (I used my stand mixer). Pulse three to five times to combine.

In a separate bowl, cream the butter and the remaining sugar until fluffy. Beat in the egg yolks. Gradually add the butter mixture to the flour mixture and process until coarse. Then add the yeast mixture. Pulse eight to ten times, until the dough forms a ball. If it is too sticky, add more flour, 1 Tbs at a time. If it is too dry add more water, 1 Tbs at a time. Place the dough in an oiled bowl and cover. Let sit in a warm, dry place for at least 2 hours, until the dough doubles in volume.

To Assemble:
Butter a large baking sheet. When the dough is ready, punch it down a couple of times to flatten it a bit. Divide the dough into three equal pieces. Roll out one piece on a floured work surface to about 12 inches by 4 inches with a thickness of about 3/8 inch. Spread one-third of the cream cheese filling (recipe below) over the dough, leaving a bare 1 inch on all sides. Then roll up the long side of the dough, foring a long cylinder, and pinch the edges to seal. Repeat with the other two pieces of dough.

Braid the three cylinders together then wrap the braid into a circle. Where the ends come together, insert the plastic baby and pinch with ends together to seal, smoothing the dough to hide the seam. Transfer the ring to the prepared baking sheet and cover with plastic wrap. Let sit for 45 minutes, or until the dough doubles in volume.

Bake:
Preheat the oven to 350ºF. Beat the egg white with the milk. When the dough is risen, brush it with the egg white mixture. Place the cake in the oven and bake for 35 - 40 minutes, until golden, or a thermometer reads 200-210ºF. Remove from oven and let cool.

To Serve:
Pour or pipe the lemon icing (recipe below) over the cake. Sprinkle immedieately with colored sugars. Let the topping set before serving.

Cream Cheese Filling
makes about 1 1/2 cups

Combine the Cream cheese, sugar, flour egg yolk, lemon juice, and vanilla in a bowl and mix until smooth.

Lemon Icing
Makes about 3 1/2 cups

Cream the sugar and butter until smooth. Mix in the lemon juice, lemon zest and a drop of yellow food coloring if desired.


91 posted on 03/08/2011 9:19:23 PM PST by Trillian
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To: Trillian

I think you missed the cut-off to post that recipe by 19 minutes and 23 seconds :>)

Have any fish recipes... ;=)


92 posted on 03/09/2011 6:12:37 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Made this tonight - yummy!

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced (I used 3 cloves - why not!)
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper

Mix above ingredients in a sauce pan and cook until thick and bubbly.

12 skinless chicken thighs (I used 6 thighs w/skin)

Cover chicken in sauce and then put in casserole dish
(I just dipped them in the sauce one at a time, to coat completely, in the saucepan and put in the dish)

Cover the dish in foil and cook 350’ for 30 minutes.
Remove foil and cook an additional 30 minutes. or until done.
(Add any remaining sauce at this time)

Sauce is excellent on rice and I bet egg noodles.
It is a tad on the sweet side - but not too sweet for us.
For larger quantities than 6 pieces I would double the sauce just to have it for the sides.


93 posted on 03/09/2011 7:56:04 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Gatún(CraigIsaMangoTreeLawyer)

LOL! Thank you for the laugh! I have a 2 1/2 year old nephew, and I can imagine him (and his parents) in the same scenario!


94 posted on 03/10/2011 7:03:25 AM PST by CarolinaGOP ("Within the covers of the Bible are the answers for all the problems men face." - Ronald Reagan)
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To: CarolinaGOP

Your welcome.

Everytime I think about what happened, I laugh all over again. I can’t shake that scene out of my mind.


95 posted on 03/10/2011 9:30:00 AM PST by Gatn(CraigIsaMangoTreeLawyer)
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To: All

Recap for this weeks recipes:3/5

Appetizer* 14 Norma’s Crackers
Appetizer* 42 Cheesy Bacon Bites
Dessert* 26 CANDIED CITRUS PEELS
Dessert* 91 New Orleans King Cake
Meal* 9 Simple Wok and Woll Pinapple Chicken
Meal* 15 Asian Flank Steak
Meal* 16 MOU SHU PORK
Meal* 22 steak rub
Meal* 68 Aji Picante recipe
Meal* 90 Cooked Chicken
Meal* 93 Baked Teriyaki Chicken
Side* 27 Delicious Avocado Salad
Side* 29 ORANGE AND SPINACH SALAD
Side* 11 Pickled Red Onion Salad
Side* 39 Onion Marmalade.
Side* 55 Pickled Red Onions
Side* 61 Homemade Pickles
Side* 77 dill pickles
Side* 87 Pickled Ginger
Soup* 43 Trillian’s Cream of Cheesy Potato Soup
Soup* 48 Spicy Mexican Minestrone Stew

(Please don’t post new recipes on this thread - this week’s post coming up)


96 posted on 03/12/2011 5:54:00 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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Cooking thread for March 12th

http://www.freerepublic.com/focus/chat/2687671/posts?page=1


97 posted on 03/12/2011 5:59:24 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Trillian

That sounds a lot like a calzone without ricotta cheese.


98 posted on 03/12/2011 5:52:12 PM PST by StarFan
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To: StarFan

Calzone are baked and the calzone I make is very different from the recipes I see online. I guess it’s an Italian regional thing. When I make mine the dough is made with oil and white wine and the filling is sauteed green onion and tomatoes with mushrooms, black olives and mozzarella. It’s baked in a circular dish and it looks almost like a thin pie you can cut into slices.

All the calzone recipes I see online look like baked panzerotti, which are also very good :)


99 posted on 03/13/2011 12:15:28 PM PDT by Trillian
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To: Trillian
Calzone are baked

They seem to be now however when I grew up and attended Italian Street Fairs or even when purchasing them in Pizzerias they were always fried with Ricotta and Mozzarella. When they began to bake them, adding a meat filling along with the Ricotta, I attributed it to a sign of the times where caloric intake was the main concern.

BTW your dough sounds interesting with the addition of wine. Can I assume this is a yeast dough and instead of water, wine is added? If so is it warmed for the yeast to rise?

100 posted on 03/13/2011 3:17:36 PM PDT by StarFan
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