Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

FReeper Weekly Recipe Thread - Dec. 17, 2011
FreeRepublic Cooks | Dec 17, 2011 | libertarian27

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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread

1 posted on 12/17/2011 7:45:58 AM PST by libertarian27
[ Post Reply | Private Reply | View Replies]

To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)

Last week’s 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 __ It’s Just Apples Darlin’ (Rum) Cake
Pies __ Post # 16 __ Chess Pie

Link (Dec 10th)
http://www.freerepublic.com/focus/chat/2818608/posts?page=30#30


2 posted on 12/17/2011 7:48:38 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 1 | View Replies]

An Online Cookbook from the past:

THE BOSTON COOKING-SCHOOL COOK BOOK
FANNIE FARMER

BOSTON: LITTLE, BROWN, 1918

http://www.havaris.ca/info/1/free-cookbooks/06bkc/00.htm


3 posted on 12/17/2011 7:51:40 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 2 | View Replies]

To: libertarian27

Cincinnati-Style Chili


4 posted on 12/17/2011 8:03:28 AM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas gerit)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

Cranberry Pecan & Greens Salad
(Great for potlucks - easy to transport ingredients separately & put together in a matter of minutes so salad is very fresh)

Ingredients:

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.


5 posted on 12/17/2011 8:04:30 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27; SAJ; MissMagnolia

AARGH ... not enough coffee this morning. I posted my cheese ball recipe on the wrong page. Sorry ‘bout that.

http://www.freerepublic.com/focus/chat/2818608/posts?page=32#32


6 posted on 12/17/2011 8:41:55 AM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Fast Moving Angel

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)


7 posted on 12/17/2011 8:44:32 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 6 | View Replies]

To: libertarian27
Thanks :-)

Cheese Ball

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.

Photobucket

Next time, I will probably either cut all this in half or just make two separate cheese balls -- this one is pretty big :-)

8 posted on 12/17/2011 9:00:38 AM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 7 | View Replies]

To: JoeProBono

Ooooooooooh, I wasn’t hungry ‘til I saw that picture....


9 posted on 12/17/2011 9:01:02 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: MissMagnolia

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.


10 posted on 12/17/2011 9:03:29 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 5 | View Replies]

To: Fast Moving Angel

Re: coffee. Me, too. I posted a prayer request and forgot to ping the prayer pings. (Left my brain in my other bathrobe.)


11 posted on 12/17/2011 9:05:50 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 6 | View Replies]

To: Silentgypsy
(Left my brain in my other bathrobe.)

Hehe ... this made me laugh. I think we've all had days like this!

12 posted on 12/17/2011 9:19:15 AM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 11 | View Replies]

To: Silentgypsy
No reason that they wouldn't work in that salad.

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.

Merry Christmas!

13 posted on 12/17/2011 9:34:04 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
[ Post Reply | Private Reply | To 10 | View Replies]

To: JoeProBono

Can it be servered outside of Cincinnati???


14 posted on 12/17/2011 9:46:23 AM PST by ExCTCitizen (If we stay home in November '12... Don't complain if 0 shreds the constitution!!!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: libertarian27
Here's one:

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

15 posted on 12/17/2011 9:50:41 AM PST by upchuck (Let's have the Revolution NOW before we get dumbed down to the point that we can't.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Silentgypsy
Do you think raisins or dried blueberries would work?

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.

16 posted on 12/17/2011 9:51:39 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
[ Post Reply | Private Reply | To 10 | View Replies]

To: Fast Moving Angel

Wow - soccer ball size ...LOL! Seriously, it sounds & looks delicious!!


17 posted on 12/17/2011 9:53:30 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
[ Post Reply | Private Reply | To 8 | View Replies]

To: libertarian27

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. :-)


18 posted on 12/17/2011 10:01:26 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

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.


19 posted on 12/17/2011 10:11:16 AM PST by FrdmLvr (culture, language, borders)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

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.


20 posted on 12/17/2011 10:13:56 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

Babe’s Apple Cake

A healthy cake that is moist and spicy. This cake keeps very well.

2 cups whole wheat flour
¼ cup toasted wheat germ
2 tsp. baking soda
1 tsp. cinnamon
1tsp. salt
½ tsp. nutmeg
4 cups diced, peeled tart cooking apples(approximately 4 large apples, I use Granny Smith)
1 cup granulated sugar
1 cup packed brown sugar
½ cup oil
1 cup chopped walnuts
2 eggs, well beaten
1 tsp. vanilla

Stir together flour, wheat germ, cinnamon, soda, salt & nutmeg & set aside. In large bowl combine apples, sugars, oil, walnuts, eggs and vanilla. Add flour mixture; stir gently with wooden spoon to blend well. Put in greased 13x9x2” pan & bake in preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Cool in pan on rack. If desired sprinkle with powdered sugar


21 posted on 12/17/2011 10:14:49 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

MARSHMALLOW MICROWAVE FROSTING
Will frost a 2 layer cake or a sheet cake. Foolproof, easy and delicious on a chocolate cake.

2 egg whites
¼ t. salt
¼ C sugar
¾ C light corn syrup
1 t vanilla

1. Beat egg whites and salt in small mixing bowl until foamy. Gradually add sugar beating until soft peaks form.
2. Microwave corn syrup on high for 111/2 to 2 minutes. Or until boiling.
3. Slowly pour a thin stream over egg whites beating until stiff and glossy.
4. Beat in vanilla


22 posted on 12/17/2011 10:15:47 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

My favorite cheesecake recipe ever...

Inga’s cheesecake recipe.

You may substitute low fat for all of the cheese but do not use no fat. Need a 9” springform pan.

½ CUP(1 STICK)
16 OUNCES CREAM CHEESE
2 CUPS(16 OUNCES OR 2 8 OUNCE) RICOTTA
4 LARGE EGGS
3 TABLESPOONS CORNSTARCH
3 TABLESPOONS FLOUR
1 TEASPOON LEMON OR LIME JUICE(I USE 2-3 TEASPOONS)
1 TEASPOON VALILLA(I USE 1 TABLESPOON)
1 ½ CUPS SUGAR
2 CUPS(16OUNCES OR 2 8 OUNCE)PLAIN YOGURT(NOT NO FAT) OR SOUR CREAM. YOU CAN USE EITHER

1. PREHEAT OVEN TO 325 DEGREES. LIGHTLY GREASE PAN.
2. MELT BUTTER, ALLOW TO COOL TO ROOM TEMP.
3. IN LARGE MIXING BOWL, BEAT THE ROOM TEMPERATURE CREAM CHEESE UNTIL LIGHT AND FLUFFY. THEN ADD THE RICOTTA AND CONTINUE TO MIX UNTIL COMPLETELY BLENDED.
4. SLOWLY ADD THE EGGS, CORNSTARCH, FLOUR, LIME JUICE, VANILLA, SUGAR AND SOUR CREAM OR YOGURT BEATING WELL AFTER EACH ADDITION. THEN ADD THE MELTED BUTTER, CONTINUING TO BEAT WELL AND SCRAPE THE SIDES OF THE BOWL FREQUENTLY DURING MIXING.
5. POUR THE MIXTURE INTO THE GREASED SPRINGFORM PAN AND BAKE AT 325 DEGREES FOR ONE HOUR(60 MINUTES).
6. THEN.. TURN OFF THE OVEN AND LEAVE THE CAKE IN THE OVEN WITH THE DOOR CLOSED FOR 2 MORE HOURS. AFTER 2 HOURS, REMOVE FROM OVEN AND ALLOW TO COOL TO ROOM TEMPERATURE. REMOVE THE OUTER BAND OF THE SPRINGFORM PAN(YOU CAN DO THIS AFTER REFRIGERATING IF YOU PREFER). COVER WITH FOIL OR SARAN WRAP TIGHTLY AND REFRIGERATE. THIS IS BETTER IF REFRIGERATED OVERNIGHT BEFORE SERVED BUT YOU MAY SERVE IT AS SOON AS IT IS COLD.
7. SERVE PLAIN OR WITH ANY TOPPING OF CHOICE. GOOD ONES ARE BLUEBERRY OR CHERRY CANNED PIE FILLING, KEY LIME GLAZE OR SYRUP, CHOCOLATE SYRUP, LIQUERS, RASPBERRY PRESERVES ETC. WHATEVER YOU WANT TO TRY. ADVICE: WHEN TRYING DIFFERENT TOPPINGS, DO ONE PIECE AT A TIME IN CASE YOU DON’T LIKE IT. YOU CAN ALSO DIVIDE IT INTO 4 SECTIONS AND USE DIFFERENT TOPPINGS FOR ALL 4.


23 posted on 12/17/2011 10:16:55 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

One of my favorite desserts is the Key Lime Pie. This recipe makes two pies and it doesn’t use eggs.
2 8 ounce blocks of cream cheese and I use the 1/3 less fat version(you don’t have to). Let it get soft. Put it in a bowl and add in 2 14-ounce cans of sweetened condensed milk. I use the less fat version of this too. I mix these together with the electric mixer. Make sure there are no lumps. Add a bit more than ½ cup of Key Lime Juice. Yes, you can use the stuff in the bottle. When this is all mixed, fold in 12 ounces of Cool Whip. That’s it. Now I scoop this into two Chocolate Graham Cracker Pie Shells. The regular graham cracker shells work as well.

You may have a little filling left over, depending on size and brand of the pie shells. If you do, just put the rest in little Pyrex bowls or whatever and refrigerate, eat them like pudding.


24 posted on 12/17/2011 10:21:56 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: FrdmLvr

The Pioneer Woman cooking show from Food Network.
http://thepioneerwoman.com/details-on-the-food-network-show/


25 posted on 12/17/2011 10:22:08 AM PST by FrdmLvr (culture, language, borders)
[ Post Reply | Private Reply | To 19 | View Replies]

To: libertarian27

TRIFLE RECIPE

2 LARGE VANILLA PUDDINGS (COOKED NOT INSTANT)
2 8 OZ. CREAM CHEESE SOFTENED
2 POUND CAKES OR LADY FINGERS

FRUITS OF ANY KIND DESIRED. I USE BLUEBERRIES, RASPBERRIES, STRAWBERRIES AND BANANAS. ON THE TOP ADD SOME KIWI TO THE OTHER FRUITS TO MAKE IT LOOK EXTRA PRETTY..
LAYER CAKE , PUDDING, AND FRUIT UNTIL BOWL IS FILLED
REFRIGERATE. USE A CLEAR BOWL IF YOU HAVE ONE BECAUSE THIS IS VERY FANCY LOOKING YET SO EASY.

*NOTE- IF YOU ARE MAKING THIS THE DAY BEFORE OR EXPECT TO HAVE LOTS OF IT LEFT OVER, YOU MAY WANT TO SUBSTITUTE THE BANANAS WITH PINEAPPLE OR ANOTHER FRUIT BECAUSE THEY WILL TURN BROWN.


26 posted on 12/17/2011 10:26:58 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 1 | View Replies]

To: MissMagnolia

Thank you ... and you’re right on both counts!!


27 posted on 12/17/2011 10:54:10 AM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 17 | View Replies]

To: FrdmLvr

I have followed her blog for a long time. So glad she got a show. Her cinnamon roll recipe is the BEST anywhere ever.


28 posted on 12/17/2011 1:01:54 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
[ Post Reply | Private Reply | To 19 | View Replies]

To: FrdmLvr

I love her website.. i’ve been going there for a long time.
The step by step pictures of everything she makes look great.
http://thepioneerwoman.com/cooking/


29 posted on 12/17/2011 3:26:38 PM PST by Trillian
[ Post Reply | Private Reply | To 19 | View Replies]

To: libertarian27
This is what my son requested for his birthday dinner. Frittelle.. dough filled with tomato sauce and cheese and deep fried. I made over 30.

Photobucket

An oreo birthday cake he saw on my food looks funny. Chocolate cake, cream cheese frosting filling with oreos and whipped frosting with mini oreo monsters.

Photobucket

They were all a big hit!
30 posted on 12/17/2011 10:51:30 PM PST by Trillian
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

mouth watering

I grew up in Cleveland & my mom made a form of Western/Texas Chili

Went to college in Kent & dated a fella from Cinti. Went to his home for Thanksgiving vacation & had Cinti chili for first time. Found it unusual & amazing

married to boy from kent & he would make crock pots of it for his office, who also never had it. Now you can readily get it in cans or the package mixes & make your own easily

All the cheese piled on top was great! the 5 way was my style.


31 posted on 12/17/2011 10:55:58 PM PST by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: Trillian

pioneer woman is great.. also can follow her on Facebook


32 posted on 12/17/2011 10:57:03 PM PST by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
[ Post Reply | Private Reply | To 29 | View Replies]

To: Trillian

Super yum!

You’re a good mom!


33 posted on 12/17/2011 11:23:45 PM PST by Daffynition ( *Socialism, has a record of failure so blatant that only an intellectual could ignore it*)
[ Post Reply | Private Reply | To 30 | View Replies]

To: Trillian

Nice job on the cake. Looks yummy! :)


34 posted on 12/18/2011 6:08:09 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 30 | View Replies]

To: FrdmLvr
I will try to watch for the Pioneer Woman.

I used to watch Food Network almost exclusively, but stopped watching at all when it turned into a food oriented game show channel.

35 posted on 12/18/2011 7:08:40 AM PST by PalmettoMason ("The Constitution only gives people the right to pursue happiness. You have to catch it yourself.")
[ Post Reply | Private Reply | To 19 | View Replies]

To: Trillian

Do you have a link for the frittelle recipe? Most of the ones I found online are sweet, not savory.


36 posted on 12/18/2011 10:16:22 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 30 | View Replies]

To: Silentgypsy

Frittelle is like a generic term for fried things. You can use your favorite pizza dough. I always make the recipe by memory.

This is about how it is:

Trillian’s Frittelle

2 1/2 cups of warm water
4 teaspoons of yeast
2 teaspoon of sugar
6-7 cups of unbleached flour
1- 2 teaspoons of extra virgin olive oil
1 teaspoon of salt

In a kitchenaid bowl mix together water, yeast and sugar. Cover and let proof for about 5 minutes in a warm place. Use a kneading hook. Add salt, olive oil and gradually add flour until dough pulls away from bowl and is not too sticky. Turn down out on floured board and knead for a few minutes. Cover and let rest and rise for 30 minutes.

Using a dough scraper, cut dough into 2 - 2 1/2 inch pieces and form into balls. Cover with towel until all are ready to roll. On a floured wooden board roll dough circles out flat (about 1/2 cm thick or so). Fill with tomato sauce and seasonings or your favorite jarred sauce (about 1 teaspoon) and mozzarella. You can fill them with whatever you want. Fold over dough and press down your your fingers closing it. I dip a fork in flour and then make marks around the edges closing it.
Some of my kids like plain ones so just rolling out the dough flat and cutting it into pieces for those. They will puff up when they fry.

When you are done, heat peanut or corn oil to 350 F and deep fry them turning once. Drain on paper towels and salt them.


37 posted on 12/18/2011 12:02:47 PM PST by Trillian
[ Post Reply | Private Reply | To 36 | View Replies]

To: Trillian

Thank you very much!


38 posted on 12/18/2011 12:25:40 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 37 | View Replies]

To: Trillian

It’s ironic. I spent all day online looking up calzone, turnovers, empanadas, pastellillos (sp?) that looked as good as the ones you made, and you had already posted the recipe lol!


39 posted on 12/18/2011 4:28:05 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
[ Post Reply | Private Reply | To 37 | View Replies]

To: Silentgypsy

I hope you like them :) I make them for special occasions and everyone loves them. It’s a tradition in my family to make them on Christmas Eve too so everyone looks forward to that.

The next time I make them i’m going to fill some with a sauteed green onion and tomato mixture with mozzarella. It’s the same filling I put in my calzone.


40 posted on 12/18/2011 4:59:27 PM PST by Trillian
[ Post Reply | Private Reply | To 39 | View Replies]

To: PalmettoMason

Same here. I can’t stand that game show stuff on there, either. All those old cooking shows, like Alton Brown, have moved to the Cooking Channel. I watch that a lot now.


41 posted on 12/18/2011 5:03:56 PM PST by FrdmLvr (culture, language, borders)
[ Post Reply | Private Reply | To 35 | View Replies]

To: FrdmLvr

Alton Brown pulls plug on ‘Good Eats’

May 12, 2011 - 9:11 AM | 0 comments

Alton Brown, the geeky television commercial director who ended up creating the most popular food television of his generation, has announced his main show, “Good Eats,” is over.

http://blogs.buffalonews.com/hungryformore/2011/05/alton-brown-pulls-plug-on-good-eats-is-food-policy-next.html


42 posted on 12/19/2011 9:15:05 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 41 | View Replies]

Recap of recipes for this week - 12/17

Appetizer __ Post # 08 __ Cheese Ball

Cake __ Post # 20 __ Chocolate Sin Cake
Cake __ Post # 21 __ Babe’s Apple Cake
Cake __ Post # 23 __ Inga’s Cheesecake
Cake __ Post # 26 __ Trifle

Icing __ Post # 22 __ Marshmallow Microwave Frosting

Pastry __ Post # 37 __ Trillian’s Frittelle

Pie __ Post # 24 __ Key Lime Pie

Salad __ Post # 05 __ Cranberry Pecan & Greens Salad

Soup __ Post # 15 __ Two Noodle Soup


43 posted on 12/24/2011 6:47:15 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 42 | View Replies]

Next week’s thread (Dec 24th)

http://www.freerepublic.com/focus/f-chat/2824635/posts


44 posted on 12/24/2011 7:02:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 43 | View Replies]

To: Netizen; Daffynition

Thanks!

Here is the inspirational pic:
http://noms.icanhascheezburger.com/2010/09/20/funny-food-photos-ew-who-left-the-cake-uncovered-overnight/?from=recMap2


45 posted on 12/24/2011 7:52:39 PM PST by Trillian
[ Post Reply | Private Reply | To 34 | View Replies]

To: libertarian27

Please add me to your Recipe thread ping list.

Thank you.


46 posted on 01/07/2012 7:29:34 AM PST by Altariel (`)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Altariel

You’re added

(just getting ready to post this week’s thread - just got under the wire :>)


47 posted on 01/07/2012 8:22:52 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 46 | View Replies]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson