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.
Babes 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
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
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
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 DONT LIKE IT. YOU CAN ALSO DIVIDE IT INTO 4 SECTIONS AND USE DIFFERENT TOPPINGS FOR ALL 4.
One of my favorite desserts is the Key Lime Pie. This recipe makes two pies and it doesnt 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. Thats 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.
The Pioneer Woman cooking show from Food Network.
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.
Thank you ... and you’re right on both counts!!
I have followed her blog for a long time. So glad she got a show. Her cinnamon roll recipe is the BEST anywhere ever.
I love her website.. i’ve been going there for a long time.
The step by step pictures of everything she makes look great.
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.
pioneer woman is great.. also can follow her on Facebook
You’re a good mom!
Nice job on the cake. Looks yummy! :)
I used to watch Food Network almost exclusively, but stopped watching at all when it turned into a food oriented game show channel.
Do you have a link for the frittelle recipe? Most of the ones I found online are sweet, not savory.
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:
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.
Thank you very much!
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!
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.
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.
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.
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
Next week’s thread (Dec 24th)
Here is the inspirational pic:
Please add me to your Recipe thread ping list.
(just getting ready to post this week’s thread - just got under the wire :>)