Skip to comments.FReeper Weekly Recipe Thread - Dec. 17, 2011
Posted on 12/17/2011 7:45:48 AM PST by libertarian27
Welcome to the 2nd installment of the FReeper Weekly Recipe Thread 2012.
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 latest and greatest favorite recipe.
~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)
Last weeks recipes:(Dec 10th)
Appetizers/Sandwiches __ Post # 07 __ Holidy Ham & Cheese Ball
Appetizers/Sandwiches __ Post # 29 __ Cheese Ball (variations)
Dips/Spreads __ Post # 28 __ Gingersnap Dip
Marinades/Sauces __ Post # 20 __ Bearnaise Butter
Pies __ Post # 13 __ Its Just Apples Darlin (Rum) Cake
Pies __ Post # 16 __ Chess Pie
Link (Dec 10th)
An Online Cookbook from the past:
THE BOSTON COOKING-SCHOOL COOK BOOK
BOSTON: LITTLE, BROWN, 1918
Cranberry Pecan & Greens Salad
(Great for potlucks - easy to transport ingredients separately & put together in a matter of minutes so salad is very fresh)
6 cups mixed salad greens, rinsed & dried
1 cup glazed pecans (you can used plain toasted pecans, but glazed really ‘makes’ the salad)
3/4 cup dried cranberries
1/4 medium red onion, thinly sliced (a lot of people don’t like red onion so you can leave it out or use less if you prefer)
crumbled feta cheese
Raspberry vinaigrette dressing to taste (fat free works fine). Start with 1/4 - 1/3 cup & add more if salad is too dry.
Combine all of salad ingredients except vinaigrette in a large serving bowl. Just before serving, pour raspberry vinaigrette over salad and toss. Salad seems to do better if vinaigrette is cold.
AARGH ... not enough coffee this morning. I posted my cheese ball recipe on the wrong page. Sorry ‘bout that.
That’s OK - post it over here too.
(it won’t be categorized for this week’s recipes if it’s not here and it missed last’s weeks list)
2 8 oz. packages cream cheese, room temperature
8 oz. shredded Swiss cheese
8 oz. shredded Cheddar and/or Monterey Jack cheese
20 oz. can crushed pineapple in juice, well drained
½ green pepper, finely chopped
½ red onion, finely chopped
1 bunch green onions, cleaned, sliced and finely chopped
1 tbsp. Cajun seasoning
Dried parsley flakes
1-1/2 cups chopped pecans, divided (half in cheese mixture, half on outside)
Mix all ingredients together except for half of chopped pecans. Form into ball and freeze 15-20 minutes to allow for easier handling, if desired. Sprinkle parsley flakes all over ball and press remaining half of chopped pecans into ball. Arrange mini pretzels or crackers around ball. Garnish as desired.
Next time, I will probably either cut all this in half or just make two separate cheese balls -- this one is pretty big :-)
Ooooooooooh, I wasn’t hungry ‘til I saw that picture....
Re: Cranberry Pecan & Greens Salad
Do you think raisins or dried blueberries would work? I have a bag of dried blueberries and haven’t found anything appealing to use them in.
Re: coffee. Me, too. I posted a prayer request and forgot to ping the prayer pings. (Left my brain in my other bathrobe.)
Hehe ... this made me laugh. I think we've all had days like this!
I should strongly consider rehydrating cranberries or blueberries here, at least partially, before making this recipe. It's a very easy process, if somewhat time-consuming.
Take your berries, add twice their volume of water in a bowl or large measuring cup, and let stand, covered, for about 2 hours for complete rehydration. Clearly, less than that for partial. Prefer distilled or chemically purified water to tap water.
Can it be servered outside of Cincinnati???
2 Noodle Soup Ingredients: 10 1/2 oz can condensed chicken noodle soup 1 1/4 cup broccoli slivers (broccoli hearts, carrots, red cabbage; I use the Mann's brand) 1 1/4 cup shredded lettuce (such as Garden Express) 1 cup chow mein noodles Directions: Pour chicken noodle soup into microwave-proof quart bowl. Dilute soup with 1/3 can of water. Add broccoli slivers. Further shred lettuce into pieces not larger than 1/2 inch square. Add lettuce to soup. Mix soup, broccoli, lettuce well. Put bowl into microwave oven and heat on high for 2 minutes, 15 seconds. Or, until bowl is hot to the touch and broccoli and lettuce have wilted. Pound chow mein noodles so that noodles are no longer than 1/2 inch. Pour chow mein noodles over soup mixture. Mix well and serve. Makes 4 servings. Nutritional information per serving: Total Soup Lettuce/broccoli Chow mein noodles Calories: 379 37 62 280 Fat calories: 132 12 0 120 Total fat: 15g 1g 0g 14g Sodium: 1032mg 562mg 50mg 420mg Cholesterol: 3mg 3mg 0mg 0g Carbohydrates: 56mg 8g 12g 36g Protein: 13g 3g 4g 6g
I think so. If I were using raisins, I think I would use golden raisins, not the regular ones.The dried cranberries are a little sweet so if the blueberries are a little sweet, I think that would be a nice change ... something 'different'. I did a quick Google search and there are recipes out there for blueberry vinaigrette so there may even be a commercial one you could buy to substitute for the raspberry vinaigrette when you switch to blueberries. This salad is really versatile - a blue cheese lover could use blue cheese instead of feta and I think that would be good, too.
Wow - soccer ball size ...LOL! Seriously, it sounds & looks delicious!!
Working on a birthday dinner menu/recipes/grocery list for my dad and brother. Both were born on the same day (19th) & dad will be 89. We’re doing comfort food - meatloaf, make-ahead mashed potatoes (crockpot), peas w/mushrooms & corn pudding. Dessert will be a holiday cranberry-pear layer cake that I have not made before - the recipe just showed up in our local paper a couple of days ago. Supposedly, it has a very moist crumb with warm, rich flavors (has lots of spices: ginger, cinnamon & cardamom) & the frosting is cream cheese based with the spices repeated in it. I can’t wait to try it. :-)
I just discovered a great cooking show on Food Network: The Pioneer Woman. She has some simple, delicious-looking recipes, she gives exact measurements, cooking times, she has a nice, laid-back natural demenor. Her children are well behaved, respectful and cooperative. She homeschools, goes to church and the scenery and her home are beautiful. I’m actually surprized it’s on Food Network. I’ll have to send them a thank-you email.
CHOCOLATE SIN CAKE:
1 POUND SEMI SWEET CHOCOLATE/BELGIAN PREFERRED
1 STICK SWEET BUTTER CUT UP
4 LARGE EGGS SEPARATED
4 TBSP SUGAR SEPARATED
1 TBSP CORNSTARCH
1 TBSP VANILLA
¼ tsp CREAM OF TARTAR
MELT CHOCOLATE OVER HOT WATER. WHISK IN CUT UP BUTTER. SET ASIDE. WHIP EGG YOLKS WITH 2 TBSP OF THE SUGAR FOR 5 MINUTES UNTIL MARSHMALLOW CONSISTENCY. ADD 1 TBSP CORNSTARCH AND VANILLA AND BEAT WELL FOR 1 MINUTE.
WITH CLEAN HOT BEATERS WHIP EGG WHITES FOR 20 SECONDS. ADD 2 TBSP SUGAR AND BEAT TO MERINGUE CONSISTENCY.
FOLD EGG YOLK MIXTURE INTO MELTED CHOCOLATE MIX FOLLOWED BU EGG WHITES.
USE PREPARED SPRING FORM PAN(BUTTERED AND COATED WITH GRANULATED SUGAR)
BAKE AT 350 FOR 25-30 MINUTES. MIDDLE WILL BE WET. SPRINKLE WITH POWDERED SUGAR WHEN COOL.
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