Skip to comments.FReeper Weekly Recipe Thread (Jan 14,2012)
Posted on 01/14/2012 8:39:05 AM PST by libertarian27
Welcome to the 6th 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 weeks thread (Jan 7th)
Beef __ Post # 22 __ Mock Steak
Brownies __ Post # 06 __ Three Minute Brownies
Cake __ Post # 20 __ Wheatless Chocolate Torte
Cake __ Post # 31 __ Grooms Peanut Butter Pound Cake
Cake __ Post # 37 __ Pineapple Upside Down Cake
Drink __ Post # 39 __ Jellied Sangria
Glazes __ Post # 04 __ Ham Glaze
Icing __ Post # 41 __ Peanut Butter Butter Cream Frosting
Pasta __ Post # 07 __ MJs Pasta Salad
Jan 7th link:
Good morning, All!
Today, here’s a lesson in what not to do.
Visualize a plain, yellow, made-from-a-mix cake.
Then, make a tres leches mixture of condensed milk, evaporated milk and heavy cream. Add the twist of dissolving Nutella in the heated cream before pouring the warm milk mixture over the cubed cake.
*Way too sweet*! We’re talking sugar-coma sweet. (It did taste good, though.)
I love this thread. I know I rarely post, but that doesn’t mean I don’t read - and learn!
I do miss your listing of the weekly food holidays! Could you once again give me the URL for the site where you got them from - I lost all my bookmarks to a crash. Thanks!
Here’s the food holiday link
(such a weird name for a site)
Still trying to figure out something to post weekly like those food holidays -they were a hoot. I was thinking an old cookbook a week - but a lot of the site links I have are funky.
Sounds wonderful! Anything with nutella is wonderful!
Today I’m making a recipe from the NYTs food section called “Sesame Braised Chicken in a pot with Shitake, Daikon and Ginger.” Really, simply a stew with unusual ingredients. I just bought the “daikon” which is an asian radish - very long, very white and suposedly with a very mild flavor.
Wish me luck!
DAIRY-FREE PINEAPPLE UPSIDE DOWN CAKE
Plus it’s cheap and easy
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 cup pineapple juice and water
4 pineapple slices
(use just under half of a can of pineapple slices- eat the one or two slices left over)
In a 4 cup meas. cup add sugar, baking soda (stir), flour (stir).
Pour it in an ungreased 8 x 8
In the meas. cup add almost a 1/4 cup of veg. oil, half the juice in the can , water.
Pour it in the 8 x 8 and stir.
stick in the slices
bake at 350 for 40 min.
I *love* daikon and dragon’s eye fruit. Had the fruit in a fruit salad in the back part of a Cantonese restaurant where only the Chinese ate. (My kung fu teacher had the students do the Lion Dance and demos, so we got to eat the real deal.) The fruit salad had some sort of heavy cream dressing—simple but wonderful.
CREAM for Tres Leches dessert:
1 (14 oz.) can condensed milk
1 sm. can evaporated milk
1 1/2 c. heavy cream
3 egg yolks
Put all in a blender and blend. With a knife, pierce the cake all over and pour the cream so it penetrates in all the holes and all over. It should be evenly soaked.
I heated Nutella and heavy cream (used 3/4 cup heavy cream and a couple of big gobs of Nutellano egg yolks) in the microwave to combine them.
That is a must-try! I had a dismal failure with a fruit cocktail cake that didn’t have a lot of complicated ingredients. It was pretty soggy, so I must have done something wrong or maybe the originator likes soggy cake.
Anyone have a good recipe for potato soup .. like grandma used to make. Rich, creamy and satisfying? I have tried many recipes and was never really happy with them. She was a simple cook and used basic ingredients, but I just can’t get mine to bring back that mmmmmm feeling.
This is one we have tried and our family loves it...
Baked Potato Soup
4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt, garlic powder, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.
Am I on the ping list???
Sounds yummy. Thanks.
Dragon eye fruit looks a little like leechee to me. Taste similar?
I can’t tell the difference. I have three cans of fruit that look like dragon’s eye: one is called long-something. They’re all from different countries. I’ll go out to the pantry, take a look at them, research, and get back to you on it tonight.
No, do you want to be? ;>)
Baszcz (Kielbasa Soup)
2 lbs fresh Kielbasa (pierce Kielbasa before boiling)
2 lbs smoked Kielbasa (sliced into ¼ pieces)
2 tbs flour
1 tbs vinegar
1 beaten egg
1 cup sour cream
1 fine chopped onion
1 pkg chopped fresh mushrooms
1 sliced hard boiled egg per serving
Boil fresh Kielbasa for 1 hour
Allow liquid to cool ½ hour
Slice the cooked Kielbasa into ¼ slices and add back into broth
Mix flour, vinegar, beaten egg and sour cream together in a separate bowl
Fry mushroom and onions in butter add to the broth and mix well
Add mix from the bowl to the broth and reheat mixing well
Serve with hard boiled eggs and smoked Kielbasa added as desired
I loves me some Polish cooking.
I grow all the vegetables and herbs in this, and in the late fall/early winter on a real nasty day I love to make this soup. Leeks are the filet mignon of the onion family. It’s pure comfort food, not good for the arteries or your waist.
Leek and Potato Soup with Kale:
1 lb of bacon, chopped into 2 inch chunks
6 medium leeks (the storebought ones are usually large, 3 of those are enough)
1-2 tbsp dried celery leaves
6 medium sized potatoes, diced
3 cups chopped kale
1/2 cup ground parmasean cheese
Pepper to taste
In a stock pot or similar size soup pot cook bacon chunks on low-medium till done but not completely crispy. While cooking bacon clean and prepare leeks by splitting them in half long ways then slicing 1/4 in. thick. Add to bacon when done and cook for a few minutes. Dice the potatoes 1/2 to 1 in., your choice. Chop the kale down to 1” or so pieces.
Add pepper to taste, then half-n-half, diced potatoes, kale, and parmasean. Add extra milk if needed to cover. Bring to a boil for about 5 minutes, turn off and let sit for 1/2 hour to soften the potatoes and kale, then serve.
I dry my own tomatoes and peppers, you can crush about a quarter cup of each and add when you put in the leeks. You can also include a 1/2 dozen leaves or so of fresh sage with that. and/or a few stalks of chopped celery when you put in the potatoes instead of kale. You can sub 1-2 pounds of sausage for the bacon.
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