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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)
Did you have this at Christmas?
http://likealightbulb.blogspot.com/2008/06/lychees-and-logans.html
This site explains the difference somewhat. In the photo, the peeled lychee (sp?) looks like an eyeball. The peeled longan looks rather unappetizing, too. I think the longan is the dragon’s eye. I buy them canned in syrup when we travel because we don’t live near an oriental market any more. Third can in pantry was coconut milk. (Brain failing rapidly lol!) I bet you’ll like longans if you like lychees.
That sounds good.
I made this pineapple pound cake yesterday. Yum.
• 1 can (20 ounces) crushed pineapple, undrained, divided
• 1/2 cup vegetable shortening
• 1 cup butter or margarine (2 sticks)
• 2 cups granulated sugar
• 6 large eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup butter or margarine
• 1 1/2 cups confectioners’ sugar
Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
Glaze: Combine butter, confectioners’ sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.
Yes! It turned out well!
They really do look like eyeballs, lol! My husband loves lychees and I’ve seen some of these items fresh in my local (very good) market.
I’m now making my Chicken & Daikon. Keeping my fingers crossed to make sure it works out. In case of disaster, I’m making rice and peas as a supplement!
Love your description of leeks! Filet mignon, indeed!
My recipe is easy- cleanup is a fork and a meas. cup!
No creaming, no fluffing, no pan greasing- just mix it in the ungreased cooking pan.
Perfct for this old bachelor.
But I bet yours IS even tastier...
Invite me over when you make it and I’ll do it proud!
That’s the beauty of having a big dog. I used to give my dogs all my culinary misadventures and they pretty much liked whatever I gave them. You have to be careful not to give them chocolate, onions, grapes and some other things, though.
I used to bake them dog biscuits, so they were used to getting things that came straight out of the oven.
I’m sure your chicken and daikon will be wonderful—bon appetite!
Re: #8. Forgot to mention the grated zest of one orange. (I’ve loved the combination of chocolate and orange since I first tasted Baskin Robbins’ mandarin chocolate sorbet about 40 years ago.
The Jellied Sangria isn’t a drink. Its a jello mold - dessert.
Has anybody ever done a Prime Rib in a slow cooker?
I want to put it on beore I go to work and have dinner waiting when I get home.
My late, great black lab ate everything, too. He was especially good at swiping food off the counter. He ate light bulbs and staples and never looked back.
The chicken & daikon turned out very well. Daikon must be a very mild radish - it soaked up all the broth and almost tasted like potato. But the star anise made the dish!
I like the idea of easy cleanup. I don’t make that pound cake very often because I like few ingredients and easy mixing, but you are invited the next time I make it.
We were at a restaurant last night and my husband decided to order dessert. He had decided on something (don't remember what), when he wondered aloud what "oatmeal pie" was.
I had completely forgotten about that type of pie! My Grandmother made it, and I hadn't had it for probably 25 years.
We ordered it, and it was as spectacular as I remember...like a warm half-done oatmeal cookie topped with ice cream!!
My grandmother (nor her daughters, all great pie makers) did not make oatmeal pie so I had not heard of it. I googled it & found a recipe for Old Fashioned Oatmeal pie on Food.com ...... so I will be checking it out. It looks like the ultimate ‘comfort food’ dessert.
Beef Barley Lentil Soup
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer. Yield: 10 servings.
Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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What I did was brown the beef in a 6 qt Dutch oven. I used Mrs. Dash instead of the lemon-pepper seasoning. Then added the rest of the ingredients to the pan. I think I increased the barley to 1 cup. I used 4 cups beef broth and 4 cups water. I also used 1 can stewed tomatoes with basil, oregano and garlic and one can no salt added diced tomatoes. I left out the bouillon and salt. Brought it to a boil then reduced heat to a simmer and let simmer for an hour or until the barley, lentils and potatoes were tender, then I added a 16 oz bag of frozen mixed veggies and let it simmer till the green beans were tender.
Hubby loved this soup. I wasn’t sure how he would like lentils, so thought this might be a good way to find out. :)
Made this on Sunday.
Slow Cooker Pulled Beef
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons olive oil
1 large onion, halved and sliced
1 large sweet red pepper, sliced
SAUCE:
1 can (8 ounces) tomato sauce
1/3 cup packed brown sugar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
5 garlic cloves, minced
4 teaspoons balsamic vinegar
3/4 teaspoon salt
Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.
In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles. Yield: 6 servings.
Nutritional Facts 3/4 cup (calculated without noodles) equals 571 calories, 29 g fat (9 g saturated fat), 147 mg cholesterol, 1,604 mg sodium, 31 g carbohydrate, 2 g fiber, 47 g protein.
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I only used 1/4 tsp of barbeque seasoning since the one I have is from Penzey’s and is very, very salty. I didn’t have fresh red and green pepper on hand so I used some dehydrated ones.
I didn’t make the sauce above but instead used about half a cup of a favorite bbq sauce (we like Famous Dave’s) then added about 1.4 cup of reduced sugar catsup and stirred it then put that on top of the meat and vegetables. After about 7 hours I rotated the meat then continued cooking for a total of 9 hours.
After shredding the meat in a foil pan I then poured the juice into the pan. We add more bbq sauce/catsup mixture to our sandwiches as we make them. We use Thomas’ light multi grain english muffins instead of buns. More fiber, less calories and they don’t get so soggy.
4 oz. unsweetened chocolate 12 Tbl. margarine 1 1/2 cup granulated sugar 5 eggs 3/4 cup cocoa powder 1. Grease bottom and sides of an 8" square pan. Place a sheet of wax paper in bottom and grease the top of the wax paper. 2. Preheat oven to 350. 3. In a double boiler, melt chocolate and margarine. Remove from heat and mix in sugar. 4. When chocolate mixture cools somewhat, add eggs, one a time, whisking in. 5. Whisk in cocoa powder and pour batter into prepared pan. 6. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
For low-carb diets: substitute the sugar with your choice of low-carb or no-carb sweeteners -- the entire recipe has 32 net carbs plus whatever sweetener you add. (E.g., 1 1/2 cups of Splenda would add 36 net carbs. I personally recommend a mixture of sweetened liquid fiber and granulated sugar alcholols.)
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