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.
Did you have this at Christmas?
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.
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
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.
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.)
Just saw your recipe and have all the ingredients plus those for whipped cream topping. Thanks!
Recap of recipes for this week:
Beef __ Post # 38 __ Slow Cooker Pulled Beef
Cake __ Post # 07 __ Dairy Free Pineapple Upside Down Cake
Cake __ Post # 22 __ Pineapple Pound Cake
Cake __ Post # 39 __ Wheat Free Chocolate Cake
Dessert __ Post # 08 __ Cream for Tres Leches
Soup __ Post # 11 __ Baked Potato Soup
Soup __ Post # 17 __ Baszcz- Kielbasa Soup
Soup __ Post # 20 __ Leek and Potato Soup with Kale
Soup __ Post # 37 __ Beef Barley Lentil Soup
Do you think this would work for a Prime Rib?
I won a 30 pound prime rib at bingo and I gut it up into six 5 pound hunks.
Now, I like Prime Rib as much as anybody but I would sure like to throw one of the chuniks in a slow cooker and see what happens.
Beef is beef, right? ;-)
Wow. Lucky you to win all that prime rib! I don’t really see what harm it would do. Might cook a little less time since the prime rib might be more tender. I’m with you though, beef is beef. :)
I’m going to make your lentil soup too!
By the way, I use those crock pot liners, so if you don’t, you might want to spray the inside of your crock pot with non stick spray.
My husband really liked that soup. That soup recipe didn’t have you add seasoning while browning the ground beef and I think I will next time, to flavor the beef more. I think that soup recipe would be good with those bags of 15 beans or whatever they are.
I tried split pea with barley and ham on hubby the other day. He thought he didn’t like split pea. ha He found out he liked that, too!
Are you going to do the soup on the stove on in the slow cooker? You’ll have to let us know if you made changes. I sometimes replace potatoes with some pre cooked macaroni, twists or shells.
I will be cooking the soup in the slow cooker. I don’t have all the ingredients so I’ll have to do some shopping. Hopefully, I can get either the meat or the soup going in the next few days.
I’ve been working 3 weeks straight (people are on vacation) and the last thing I want to do when I get home is cook...so the slow cooker will be ideal!