Skip to comments.FReeper Weekly Recipe Thread (Jan 7,2012)
Posted on 01/07/2012 9:14:01 AM PST by libertarian27
Welcome to the 5th 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 five- 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.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Recipes from last week’s thread (Dec 31, 2012)
Appetizer __ Post # 64 __ Bacon Wrapped Cheese Dogs
Appetizer __ Post # 24 __ SAJs Breakfast Cheese Ball
Appetizer __ Post # 12 __ Stuffed Potato Skins
Appetizer __ Post # 23 __ Wicked Wienies
Bread __ Post # 48 __ Artisian Bread
Bread __ Post # 20 __ Orange Nut Bread
Cookies __ Post # 74 __ Chocolate Brownie Oatmeal Cookies
Cookies __ Post # 42 __ Chocolate Chip Cookies (Monster)
Cookies __ Post # 62 __ Perfect Chocolate Chip Cookies
Cookies __ Post # 54 __ Pink Champagne Cookies
Cookies __ Post # 82 __ White Chocolate Macadamia Nut Cookies
Drink __ Post # 40 __ Queen Elizabeth II Cocktail
Soup __ Post # 17 __ Sicilian Cod Stew
Regretfully, Mr. Firefighter forgot to ask Mrs. Firefighter for her legendary peanut butter cake. When I asked Mrs. Firefighter for the recipe at the fish fry last evening, she said she’ll try to remember but she’s not too good at remembering things like that.
Getting desperate enough to try Martha’s elaborate recipe.
1 cup Brown Sugar
2 Tbl Flour
1/2 tsp Mustard
1/8 tsp Cinnamon
3 Tbl Dry Sherry
3 Tbl Vinegar
3 Tbl Water
Mix all (no need to heat but mixes better with heat) Brush on Ham a few times 30-45 minutes before done. Heat remainder and use as sauce.
(recipe was a bit watery for me - would cut down the water amount next time - nice tasting)
I also pour Ginger Ale over ham -leaving it in the pan- before baking....cuts down on the saltiness.
We need that recipe!
My Mom made a peanut butter cake when I was a kid - once - it was great but she never made another :>(
Om nom nom.
MJ’s Pasta Salad
It’s colorful, delicious and keeps well.
This makes a lot, and it’s even better the next day. By the 3rd day, the tomatoes get a little mushy, so what I do is divide the salad into 2-3 different containers, then just add the grape or diced tomatoes to each container when we are ready to eat it. It’s good for up to a week in the refrigerator IF you don’t drown it in dressing.
2 boxes of multi color pasta
2 Green peppers diced
2 red peppers diced
2 yellow peppers diced
2 batches of green onions diced
5 or more stalks of celery hearts diced
1/4 C diced onion(Vidalia preferably)
2 small jars of Pimentos
2 jars of marinated Artichoke hearts
1 large can of Hearts of Palm
1 small jar of pitted green olives
1 can of whole pitted black olives
2-3 tomatoes diced or 1-2 packages of grape tomatoes
Make your dressing:
Mix up 2 packages of Good Seasons brand Italian Dressing( I use half olive oil and half Crisco oil and balsamic vinegar or wine vinegar.)You can Use regular, mild or zesty Italian, your choice. I prefer the regular.
Boil water for pasta, add 2tsp. of sea salt to the water. Boil the pasta about 2 minutes less than it says on the package. It needs to be al dente. Drain well and rinse with cold water in colander. Let is sit and drain well for 15 minutes or so.
Put WELL drained pasta in large bowl. Dump all of the above ingredients into bowl filled with pasta. Pour on dressing. Don’t go overboard, you can always add more. Keep tasting for a couple of hours. Then add sea Salt and pepper. Cover and refrigerate.
This peanut butter take is getting Proustian! I’ve never had one and I’m starting to long for one.
My cooking idol, Nigella Lawson, has one on her cooking site:
The measurements are metric but she has an excellent conversion chart on the same page. And “cornflour” is cornstarch.
Peanut Butter Cake, is it? Well, I've a recipe for a wheatless Peanut Butter Torte. Will that do?
In fact, you already have the recipe. Last year, SAJ posted the recipe for a wheatless chocolate torte (also happens to be Kosher, too). I can't find the dang thing by looking through your dandy virtual FR cookbook, kwap!
If you can locate this recipe, you can easily convert it to a Peanut Butter Torte (cake, whatever, although technically it IS a torte): swap equal amount of peanut butter chips for the chocolate chips in the recipe, and add two TBSP of smooth peanut butter. Other than that, just follow the recipe as is. Should work well (and has in the past)!
Not sure if the substitution de-Koshers the recipe or not.
Happy leguming (is that a word?) ;^)
Thank you for all you do. I appreciate all of your hard work organizing these recipes. Just WOW!
When we had a foreign exchange student, I asked that his mom send some of his favorite recipes so he would feel more at home. She send a non-English cookbook of dishes he'd never heard of. Between the language and the metric measurements, it was never used.
Not all of Nigella’s recipes are in metric form. She has wide appeal in America (and she’s an America-lover) so many of her books and recipes are also in Imperial.
I had to look up Proustian....*snicker*...Great word I'll need to work it into my vocabulary.
SilentGypsy has been trying to get a coveted Peanut Butter Cake recipe for a while now, it must be gotten!
I'm pining for it and now I'm Proustian for it!
I trust your judgment implicitly, so count me in w/the rest of the Prousts. (Proustians?)
I have a microwave peanut butter dessert like your brownie one. Haven’t tried it yet but will report on it if I don’t get a cake recipe soon. (Can you say “OCD?)
Nigella rocks! Will scope it out and submit report. Thank you!
Just checked it and it has chocolate in it. I love the chocolate and PB combo, but the PB holy grail is straight PB—no chocolate. *Sigh*
Thanks! Will search for it.
Got it. Thanks, L27!
Wheatless Chocolate Torte, for our gluten-free friends
10 oz. bittersweet chocolate
3/4 cup (6 oz.) unsalted butter or unsalted pareve margarine (for our friends who keep Kosher)
2 tsp vanilla extract
5 large eggs at room temp
1 cup granulated sugar
Preheat oven to 350 F. Grease a 9” springform pan and put a circle of parchment paper on the bottom.
In a heavy saucepan (a double boiler is better) on low or medium-low heat, combine the chocolate and butter, whisking until smooth. Whisk in the vanilla. Turn heat to lowest setting or remove from heat entirely.
In a large bowl, combine eggs and sugar and beat at high speed for about 5 minutes or until mixture roughly triples in volume. Fold the chocolate/butter mixture into the egg/sugar mixture, gently but thoroughly.
Pour (and scrape) into springform pan and bake for 40-45 minutes. The top will form a light crust, and the torte is done when the traditional toothpick stuck into the centre comes out with JUST a bit of batter on it (if the toothpick is clean and dry, the torte is overbaked, sorry)
Remove from heat and run a small sharp knife around the edge of the pan, then let the torte cool. Top with berries and/or whipped cream and/or non-dairy whipping and/or anything else you like. Serves 10-12 (unless my friend Jerry Levin is there, in which case it MIGHT serve four, counting him...)
38 posted on Saturday, June 04, 2011 12:12:23 PM by SAJ (Zerobama — a phony and a prick, therefore a dildo)
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