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FR Weekly Cooking Thread *Recipes* Nov 19, 2011 - 5 days to T-Day
FreeRepublic Cooks | Nov 19, 2011 | libertarian27

Posted on 11/19/2011 8:53:38 AM PST by libertarian27

Welcome to the 50th 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 nine- 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.

TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cookery; cooking; food; recipes; weeklycookingthread
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Happy Thanksgiving Everyone!

"Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often." ~Johnny Carson~

May your stuffing be tasty May your turkey plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs! ~Anonymous~


November 19 - Carbonated Beverage with Caffeine Day

November 20 - National Peanut Butter Fudge Day

November 21 - National Stuffing Day

November 22 - National Cranberry Relish Day

November 23 - National Cashew Day

November 23 - National Eat A Cranberry Day

November 24 - National Espresso Day

November 25 - National Parfait Day

1 posted on 11/19/2011 8:53:41 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)

Recap of recipes from November 12th thread:

Appetizers * 18 * Crostini en tapenade
Appetizers * 28 * Mushroom Appetizers
Appetizers * 57 * Bacon Wrapped Dates

Bread * 24 * Burger Buns
Bread * 52 * Beautiful Burger Buns
Bread * 53 * Homemade Burger Buns
Bread * 77 * Hamburger Buns

Cake * 14 * Sweet Potato Cheesecake w/ Praline Sauce
Cake * 32 * Apple Cake
Cake * 50 * Apple Cinnamon Cake
Cake * 63 * Apple Coffee Cake
Cake * 64 * Easy Apple Cake
Cake * 66 * Apple Dapple Cake

Drink * 67 * Magslinger’s Cure for Crummy Tummy

Gravy * 136 * Tempting Turkey Gravy

Meal * 94 * Stacked enchiladas

Pasta * 5 * Riverbend Shrimp and Pasta

Pastry * 113 * Apple Pockets
Pastry * 117 * Chocolate Cheese danish

Pie * 54 * Pumpkin Pecan Bourbon-Cream Pie

Pizza * 30 * Kimchi Pizza
Pizza * 46 * Low Carb Pizza Crust

Sausage * 23 * Sausage, Rice, and Squash Bake

Vegetable * 9 * Copper Carrots
Vegetable * 120 * Homemade Roasted Pumpkin Puree

Nov 12th Thread link:

2 posted on 11/19/2011 8:57:29 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Anyone have a southern recipe for cornbread and sausage struffing, other than the fictional mayor of New York on the Blue Bloods?

3 posted on 11/19/2011 8:59:54 AM PST by MIchaelTArchangel
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Did You Know?

The Current FReepathon Pays For The Current Quarters Expenses?

Now That You Do, Donate And Keep FR Running

4 posted on 11/19/2011 9:04:31 AM PST by DJ MacWoW (America! The wolves are here! What will you do?)
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To: MIchaelTArchangel

Cornbread/Sausage Stuffing

Courtesy: My Grandmother




Conversion chart

1 pound(s) sweet Italian turkey sausage, (about 4 links), casings removed
2 cup(s) finely chopped onion
1 1/2 cup(s) finely chopped celery
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
2 pound(s) prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup(s) chopped fresh parsley
1 tablespoon(s) chopped fresh sage
2 1/4 cup(s) reduced-sodium chicken broth

1.Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2.Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3.Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4.Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

5 posted on 11/19/2011 9:06:32 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

THANKS....will try it!

6 posted on 11/19/2011 9:10:05 AM PST by Dudoight
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To: libertarian27

So, how was the prime rib last week?

7 posted on 11/19/2011 9:12:06 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27

Bacon Brussel Sprouts

Our grandsons favorite (they love veggies)

12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 pounds Brussels sprouts, trimmed and halved, if desired
Coarse salt and freshly ground black pepper
Sugar, optional


In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

8 posted on 11/19/2011 9:15:07 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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Prime Rib was yummy - potatoes were great too....a pad of butter -some onions....wrap in aluminum foil and bake for an hour or so....then let them sit for awhile so they look ‘grey’-steam in the foil - so moist! don’t even need butter!

9 posted on 11/19/2011 9:17:33 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Those potatoes bring back memories.

When I was a young kid (before dirt was invented), we used to go camping a lot. Mom would make hamburger steaks, salt and pepper them, place a slice of onion on the top, then put a pad of butter on top of the onion, then a potato. Wrap in foil and cook right in the campfire....boy, they were good!

10 posted on 11/19/2011 9:37:17 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: MIchaelTArchangel

I do a semi homemade sausage dressing using a package of cornbread stuffing. I use 1 can of fat free chicken broth instead of water and a half stick of margarine. If its a little dry I add some water and then I fry up some country sausage with onions and mix it up with black olives and mushrooms. Sprinkle a little Tony Chechere on top and bake it in a baking dish according the instructions on the bag. Mighty dang tasty.

11 posted on 11/19/2011 9:41:17 AM PST by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
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To: MIchaelTArchangel

I have been making Sausage and Apple stuffing for years. When almost done frying up the sausage I add cubes of apples (1 or 2 apples) to get them just a bit golden and then throw them into the breading, etc. It’s requested every year.

When making your favorite sausage stuffing - throw some apple chunks in too - gives a sweet and delicate difference and cuts the fattiness/heaviness of the sausage on the taste buds.

12 posted on 11/19/2011 9:53:01 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: illiac

How did the bouillabaisse turn out?

13 posted on 11/19/2011 9:59:14 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27

Some ideas for Thanksgiving from Past Threads:

Week 01/08/11 __ Post # 40 __ Baked Custard Pie
Week 07/09/11 __ Post # 04 __ Berry Pie
Week 01/29/11 __ Post # 28 __ Brown Bag Apple Pie
Week 02/12/11 __ Post # 15 __ Butter Milk Pie
Week 08/20/11 __ Post # 35 __ Coconut Cream Pie
Week 01/29/11 __ Post # 49 __ Dutch Apple Pie
Week 06/25/11 __ Post # 05 __ Key Lime Pie with Cocoa Meringue
Week 07/23/11 __ Post # 22 __ Lattice top peach pies in a jar
Week 12/18/10 __ Post # 60 __ No-Bake Pumpkin Pie
Week 02/26/11 __ Post # 162 __ No-Bake Pumpkin Pie
Week 01/29/11 __ Post # 49 __ Pat In Pie Crusts
Week 03/19/11 __ Post # 11 __ Soda Cracker Pie
Week 06/04/11 __ Post # 06 __ Strawberry Pie
Week 08/20/11 __ Post # 11 __ Summer Squash Pie
Week 08/27/11 __ Post # 20 __ Tomato Pie

Weekly Thread links are on my profile page.
(ex: if you are interested in checking out the ‘Butter Milk Pie’....go to my profile - click on February 12, 2011 and go to post #15 on that thread...Easy as Pie!)

14 posted on 11/19/2011 10:02:11 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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Really GREAT! Used a bag from Costco of clams, mussels, and shrimp (they always have them here this time of year), and some halibut cheeks. Used some saffron as well (just a pinch). I think our biggest eating son had four gallons of it....thanks for your tips...

15 posted on 11/19/2011 10:05:56 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
Here's bread recipe that is quick and easy. The name comes from the container traditionally used to cook it in - 2 one pound coffee containers.

Due to the incredible shrinking size of containers (other wise referred to as hidden inflation) and other concerns, I just use standard loaf pans.


4 C flour (Mix 1&1/2C flour with yeast;retain rest)
1 pkg. yeast
1/2 C water (Combine next 5 ingredients;heat till warm)
1/2 cup oil
1 tsp salt
1/2 cup milk
1/4 cup sugar (Add warm mix to yeast mix;beat till smooth)

2 eggs (Stir in eggs & add rest of flour)

Beat well with wooden spoon till smooth & elastic.
Spoon into greased baking containers, cover with plastic and let rise in warm area approximately 35 minutes.

Dough should rise almost to the top. Remove lid;bake @325 degrees for 35 min. Let cool till bread turns loose from sides. Turn out and slice.

16 posted on 11/19/2011 10:07:39 AM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: illiac
Glad to hear it!

I stopped making bouillabaisse a couple of years ago; my recipe, frankly, is a pain in the butt and takes forever.

Any chance you could post yours? TIA, if so!

17 posted on 11/19/2011 10:09:12 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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Egg Bread (Challa) This is EXACTLY how I have been baking Challa bread. Measure quantities, don't eyeball it.

4 1/2 Cups of All Purpose Flour

1/2 Cups of Wheat Brown Flour

(The Wheat Brown Flour is OPTIONAL and you can just use 5 cups of All Purpose Flour)

1 teaspoon of Kosher salt (no iodine)

5 1/2 Tablespoons of butter or margarine (salted or unsalted, your choice)

1/3 heaping Cup of white sugar

1 Cup of milk (Not Skim milk)

2 Medium or Large Eggs

Between 2 teaspoons to 1 Tablespoon of Quick Rise Yeast

Heat Milk and Sugar is Pyrex measuring cup to NO WARMER than 105 F degrees. Test with your clean finger. The mixture must NOT be warmer than 105 F degrees. And then add the Yeast to the mixture and stir gently. Cover and let it sit for 10 to 15 minutes.

In the meantime;
Add the Flour(s) to the butter (or margarine) and the salt and the two eggs.

Thoroughly mix.

After 15 minutes the Yeast mixture should have a foam on top (its been "proofed"). Now add the milk, sugar, Yeast mixture to the other ingredients and thoroughly mix and knead the dough for at least 15 to 20 minutes. (Sure, its a good workout ! :) ) I heard that a BREAD-MACHINE will mix and knead the dough just as well. However, bake the result in an oven for far superior results.

Place the dough in a very LIGHTLY olive oiled large bowl and cover the bowl with a slightly damp clean tea towel. Let the dough rise for 1 hour and 30 minutes in a draft-free, warm place such as an oven --NOT HOT. The dough will approximately double in size. After the time for the FIRST rise is up, punch to dough down to let out the gas that has formed and then knead the dough no more than 15 times add small amounts of flour to the surface to prevent the dough from sticking. (This should take about 2 minutes).

Cut the dough ball in two parts. Then cut each half into 12 small pieces. Roll each of the twelve pieces into a ball and place into -=] LIGHTLY GREASED [=- bread baking pans.

Place the bread baking pans into a -=] SLIGHTLY WARMED [=- oven. The oven should NOT be hot. The inside oven temperature should never be above 95 F degrees. The oven can have a half filled tin foil pie tin of water to keep the inside of the oven air humid. Let the punched down dough balls rise a SECOND TIME in the warm oven for about one hour and 30 minutes. The dough balls should rise to well above the bread pans.

Use an EGG YOLK ONLY mixed with 3 Tablespoons of milk in a cup to GENTLY brush the egg wash on to the dough balls and cover the tops with the mixture. You only need a thin coating of the egg wash but its necessary.

Preheat the oven to 350 F degrees. Bake the Challa bread for 14 to fifteen minutes. After baking for seven minutes rotate the bread pans to evenly bake both sides and bake the bread for the remaining seven or eight minutes.

Now the IMPORTANT part. Its tough the first few times. :)

After the 14 or fifteen minutes REMOVE the baked buns from the oven and let them sit (DO NOT TOUCH THEM) for at least five full minutes.

After five minutes cooling, turn the baked Challa upside down so the tops are on a wire rack to cool the bottom part for another 10 minutes. This prevents soggyness and really does assist with releasing the bread from the pans.

After 10 minutes upside down, GENTLY remove the still very hot bread from the bread baking pans.

The cooling down of bread using the above method is just as important to the entire process as the actual baking of the bread. Its vital to let the bread alone to cool properly.

Now that you have removed the bread baking pans, you can enjoy very warm (near hot) baked bread with butter, margarine, raspberry jam or some honey. Plastic bag and refrigerate the buns when they have cooled to room temperature. Don't leave the bread out of the refrigerator.

The above has worked for me, each and every time I have followed this method and this method has faithfully produced enjoyable inexpensive bread for over 50 years.

18 posted on 11/19/2011 10:16:07 AM PST by pyx (Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
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To: libertarian27
Here's what we're doing with our left over turkey. I can hardly wait! These are so delicious and easy. Picture at link.

KENTUCKY HOT BROWNS (Southern Living - May 2011)


4 thick white bread slices

3/4 pound sliced roasted turkey

Mornay Sauce - (recipe at link)

1 cup (4-oz.) shredded Parmesan cheese

3 plum tomatoes, sliced

8 bacon slices, cooked


1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.

2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.

3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

19 posted on 11/19/2011 10:17:41 AM PST by FrdmLvr (culture, language, borders)
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To: libertarian27


1 16oz pkg fresh Cranberries
1 cup sugar
1 cup Chanbord Liquer

Medium heat and saucepan dissolve sugar, add berries, simmer until 50% of the berries pop open, crush a few.

Let chill or serve warm

20 posted on 11/19/2011 10:34:36 AM PST by BOOHA
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