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Weekly Cooking Thread ~Recipes~ June 4, 2011
FreeRepublic Cooks | June 4, 2011 | libertarian27

Posted on 06/04/2011 5:29:55 AM PDT by libertarian27

Welcome to the 26th 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: Netizen
Kahlua? Yum! You can make the best brownies EVER by using your regular brownie recipe or mix and substituting Kahlua for the water (and don't forget the chocolate chips or chunks in the brownies). Then, make a glaze for the top by mixing a little Kahlua with powdered sugar till it's thickened, then drizzle over the top.

Ditto the above with Bailey's, either works great.

51 posted on 06/04/2011 4:34:46 PM PDT by Fast Moving Angel (If he has nothing to hide, why is he spending so much $$$ hiding it?)
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To: Fast Moving Angel

What made me think of it was that I have a brownie recipe that calls for hershey’s syrup. Swap one liquid for the other...

I like Bailey’s, too. :)


52 posted on 06/04/2011 4:38:38 PM PDT by Netizen
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To: Netizen

Tip from my Mama that I use for Toll House cookies - I use 2-3/4 cups of flour rather than 2-1/2 as the recipe on the package calls for.

Also, when creaming the sugar / butter, I let it sit for a few minutes (10-15) before adding the (room temp) eggs. I got that from Cooks Illustrated - which, of course, had a scientific explanation for what happened. I just know I think I get a better cookie.

Classic Peanut Butter Cookies
from Shirley Sadler - found on allrecipes.com

1 C unsalted butter (properly softened)
1 C crunchy peanut butter (I used smooth)
1 C white sugar
1 C packed brown sugar (I use dark brown)
2 eggs
2-1/2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp baking powder

1. Cream together butter, peanut butter and sugars, Beat in eggs. (I let the butter / sugar stand a while as above)

2. In a separate bowl sift dry ingredients. Stir into batter. Refrigerate for one hour.

3. Roll into one inch balls and put on baking sheets. 375 degree for app 10 minutes. Do not over-bake.Flatten each ball with fork, making a criss-cross pattern. Bake in preheated 375 degree oven app 10 minutes or until cookies begin to brown. Do not over-bake.

That’s a pretty standard recipe, I guess. But I baked them last night and got the best cookies ever. You will want to return the dough to the fridge as batches bake. Also, space dough balls about two inches apart - they do spread out. Let them cool in the pan for 5 minutes before removing to racks to cool and let the pan cool completely before the next batch,


53 posted on 06/04/2011 4:48:12 PM PDT by don-o (Tagline was zotted)
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To: FrdmLvr

I just yesterday I received a gift copy of “Sinkin’ Spells, Hot Flashes, Fits and Cravin’s” which is a follow up to “White Trash Cooking”.

If that recipe is not in there, there are some pretty close to it.

Here’s one: Gaynell’s Tater Toes Casserole.

I think “Toes” (it uses Tater Tots) because it’s in a section about dishes to take to a foot washin’. And if y’all don’t know about foot washins’ - well, bless your heart.


54 posted on 06/04/2011 5:00:30 PM PDT by don-o (Tagline was zotted)
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To: libertarian27

Add me to ping list please?


55 posted on 06/04/2011 5:04:03 PM PDT by don-o (Tagline was zotted)
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To: don-o

I had adjusted my chocolate chip cookies and thought that the next time I would add more flour as well. My recipe isn’t the traditional toll house recipe. I didn’t care for that one, it seemed the cookies were always thin and greasy.

I found my recipe in a newspaper and cut it out back in the late 70’s. But it makes about 6 or 7 dozen good sized cookies. I too keep my dough in the fridge til needed.


56 posted on 06/04/2011 5:15:18 PM PDT by Netizen
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To: Netizen

I got this out of a Country Music Magazine:

Red Sangria:

Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes

1 cup sliced lime and orange
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries
1 (750 ml) bottle Pinot Noir
1 cup brandy
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)

1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately


White Sangria:

Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes

2 cups assorted chopped fruit (apple, pear, pineapple, strawberry)
1 cup assorted thinly sliced fruit (lemon, lime, oranges)
1 (750 ml) bottle Sauvignon Blanc
1 cup elderberry liqueur or 1/4 cup elderflower syrup
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)

1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately


57 posted on 06/04/2011 5:43:09 PM PDT by hattend (Let's all meet Sarah at her last bus stop -- 1600 Pennsylvania Ave in Jan 2013)
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To: hattend

Those look good. Sit and sip on those in the shade and you won’t care how hot it gets! lol


58 posted on 06/04/2011 6:04:03 PM PDT by Netizen
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To: libertarian27; skr; Mama Shawna; Gabz; T Minus Four; vandy; ssaftler; trussell; fnord; ...
Free Republic Chocoholic Ping List
59 posted on 06/04/2011 6:26:46 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set...)
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To: Netizen

Exactly what I was thinking. hahahaha

If only I could get the fresh ingredients here in the Alaska bush

When I head south for the Reno Air Races in September, I will be mixing up some batches.


60 posted on 06/04/2011 6:28:10 PM PDT by hattend (Let's all meet Sarah at her last bus stop -- 1600 Pennsylvania Ave in Jan 2013)
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To: Netizen

“Does the caramel syrup make them a little moister?”

Ever so slightly, but enough to notice, and make a difference to the tooth. The Carmel flavor goes quite well with the PB making an exceptional cookie we think.

Mrs. RQSR says her opinion is they are chewier than the standard crumbly PB cookie. I agree.


61 posted on 06/04/2011 6:43:54 PM PDT by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
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To: bgill

Big Mac-ity Salad certainly sounds better than just nuking left over ground beef and eating it with mayo and ketchup. We regularly have cooked ground beef on hand to heat up for quick dishes. Thanks for sharing that.


62 posted on 06/04/2011 7:31:13 PM PDT by pops88 (Geek chick over 40)
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To: pops88

The dried onion is the trick. Fresh onions just aren’t the same.


63 posted on 06/04/2011 7:35:02 PM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: don-o; Melian; Texas Fossil

You guys are added to the Cooking Thread Ping List

*Go Forth and Cook!*
(and get back in here and post your recipes :>)


64 posted on 06/05/2011 6:49:05 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
Here is a side dish I make when cooking out for friends.

Easy Foiled Potatoes

1 C cubed style frozen hash brown potatoes
2 T frozen mixed peppers and onions pepper stir fry)
salt and pepper to taste
1 T butter

Place ingredients on heavy duty foil in order given and do a drugstore wrap. Cook on grill for about thirty minutes until spuds are soft. That makes one serving. I usually make more servings than there are dinner guests. If they don't get eaten, they reheat well.

For a change of pace,

Italian Style Easy Foiled Potatoes.

Same as above except substitute olive oil for butter and add Italian seasoning with salt and pepper.

I usually use fresh ingredients, but if you have a bunchalotta friends coming over for a cookout, the frozen potatoes and peppers cut way down on prep time.

65 posted on 06/05/2011 11:26:48 AM PDT by magslinger (What Would Stephen Decatur Do?)
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To: magslinger
Bunchalotta !!!

What a great word!
What a quick and easy recipe!

66 posted on 06/05/2011 11:50:30 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: rightly_dividing

We tried the fried tomato chips and they were wonderful. I sliced them as thin as possible but never could get them crisp in the skillet before burning them. Even turned down the heat. This is so good that I’m still going to work on getting them down. I’m thinking patting them dry and maybe baking them until crisp. Maybe hauling out the dehydrator this evening.

I used garlic salt but they may not need any seasoning.


67 posted on 06/05/2011 1:56:20 PM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

This is one of my favorite side dishes and great to take to a BBQ, etc. as it’s served cold:

Green Beans with Feta

1 1/2-2 pounds thin green beans, trimmed
1/2 cup sliced red onion (or one small)
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoons dried oregano
salt and freshly ground black pepper
1/4 cup crumbled feta cheese
1/2 cup toasted walnuts

Place the olive oil and oregano in large mixing bowl and stir to combine. Season with salt and pepper to taste. Set the seasoned olive oil aside.

Bring a large pan of water to a boil over high heat. Add the green beans and 1 teaspoon of salt and cook, uncovered, until the beans turn bright green and are crisp but tender, about 3-4 minutes. Drain the beans immediately and run cold water over them to cool them quickly. Drain well and pat the beans dry with paper towels. Set them aside.

Place the onion in the bowl with the seasoned olive oil and stir to combine. Stir in the balsamic vinegar and toss in the beans. Toss well to coat. Add Feta and toss gently.

Toast walnuts in 400 degree oven for about 5-7 min. stirring several times to be careful they don’t burn.

Just before serving, top the salad with the toasted walnuts.

Note: There are a number of variations of this recipe, primarily with the vinaigrette. Some use a vinaigrette with white wine, champagne, or tarragon vinegar. I prefer avocado oil to olive oil, but it’s too expensive in the U.S. for me to use. I also don’t waste a paper towel on the beans. I just drain them well. Of course the amount of cheese can be increased and seasonings adjusted to personal taste.


68 posted on 06/05/2011 1:57:39 PM PDT by pops88 (Geek chick over 40)
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To: sauropod

/


69 posted on 06/05/2011 1:59:47 PM PDT by sauropod (The truth shall make you free but first it will make you miserable.)
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To: bgill
My wife does a very good job at frying things, she just has the experience and the touch to make them perfect. She does use an old iron skillet, and if you ask, she would prolly tell you it's all in the skillet.

She just gave me a dissertation on skillet frying with some tips. After I clean up from working in the garden, I will type up what she had to say. We have been out there staking and feeding the garden patch in the 100* sun, but it is starting to look good.

70 posted on 06/05/2011 2:45:49 PM PDT by rightly_dividing (1 Cor. 15:1-4 Believe it!)
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To: libertarian27

With that recipe, individually frozen hamburger Patties, buns, the makings for a salad, plenty of suitable beverage and a couple of people to help, I can slap together dinner for 8 in about an hour and a half from the time someone says “Let’s cook out!” I try to keep all of that on hand all summer long.


71 posted on 06/05/2011 2:49:16 PM PDT by magslinger (What Would Stephen Decatur Do?)
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To: rightly_dividing

Humph, is there any other than an old cast iron skillet? It cooks up good and is a great snake killer.

Just came in from watering the garden. Yeah, I know it’s dark but it was too hot earlier. The bean vines went from healthy green to brown and withered just since yesterday. The wind here has been blowing for a month. Never seen anything like it. So, between the wind and the heat, it’s a wonder anything can survive. Although, I did see the first baby cuke.


72 posted on 06/05/2011 9:15:37 PM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: bgill
My wife was taught to cook by a little old black lady from La. when she was young, so an iron skillet was an essential part of cooking at an early age. My mom used a cast iron skillet to make her pineapple upside down cake and I haven't had one as good since.

I just cannot say enough for drip irrigation watering. My neighbor stopped by while we were in the garden and remarked that we really need some rain. I came right back to him and said I don't. Hehe. Mine gets rain twice a day! I spent the rest of my outdoor time today putting drip irrigation line into three of my wife's ornimental beds. Now all I have to do is to do the same on the front of the house. The house that we moved out of in Al. had all the irrigation work done front and rear, and all on timers, then we moved...

73 posted on 06/06/2011 5:32:59 AM PDT by rightly_dividing (1 Cor. 15:1-4 Believe it!)
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Recap of this week’s (June 4, 2011) Recipe Posts

Appetizer* 9 Shrimp Dip
Dessert* 6 Rhubarb-Strawberry Crisp
Dessert* 6 Strawberry Pie
Dessert* 6 Strawberry Freezer Jam II 
Dessert* 38 Wheatless Chocolate Torte
Dessert* 53 Classic Peanut Butter Cookies
Drink* 57 Red & White Sangria
Ingredient* 42 Thousand Island Dressing
Meal* 15 Tomato Sandwich :)
Meal* 35 Merlot Mushroom Ragout
Meal* 42 Big Mac-ity Salad
Side* 5 Hamburger Bean Dish
Side* 65 Easy Foiled Potatoes
Side* 68 Green Beans with Feta

(please don’t add any new recipes to this thread - this week’s thread (June 11th) coming up)


74 posted on 06/11/2011 7:53:10 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: bgill

I make a similar version (w/just the first three ingredients, plus dehydrated onion), but I think I’ll try yours, with the added sugar and vinegar.

Thanks for sharing!


75 posted on 06/11/2011 9:28:10 AM PDT by Joann37
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To: Netizen

Week of June 11 thread

http://www.freerepublic.com/focus/chat/2733234/posts?page=22#21


76 posted on 06/11/2011 11:01:59 PM PDT by Netizen
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