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FReeper Weekly Recipe Thread (Jan 21, 2012
FreeRepublic Cooks | Jan 21, 2012 | libertarian27

Posted on 01/21/2012 11:58:45 AM PST by libertarian27

Welcome to the 7th 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 seven- 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)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread

1 posted on 01/21/2012 11:58:50 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Ping to the weekly recipe thread

Last week’s recipe re-cap

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

Link
http://www.freerepublic.com/focus/chat/2832959/posts?page=42#42


2 posted on 01/21/2012 12:01:23 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
I don't contribute to this thread often, although I always read it. Here's a really simple cookie that I bought at church last week and found simply delicious (get the pun? simple/simply?)

The youth group was selling baked goods and the young man who sold me these told me they were "really good." He was right. I found many versions and directions on the Web, but this is the one that looked like those that I bought and ate.

Oreo Truffles -- 3 ingredients

3 posted on 01/21/2012 12:32:30 PM PST by afraidfortherepublic
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To: libertarian27

Does anyone have experience with Living Cookbook? I am looking at it (2011 latest version) for a couple of reasons .... for my own recipe management and to put a cookbook together for a club group. It will also take recipes/menus and put them on a grocery list, a really convenient feature, especially since I do it by spreadsheet now.


4 posted on 01/21/2012 12:32:59 PM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: libertarian27
This coconut cake recipe is from the Perfect Party Food cookbook by Diane Phillips. My husband's co-workers were guinea pigs when I first made this to avoid bringing a flop to a family dinner. Now they are addicted guine pigs and I feel like their dealer. They will constantly ask you, "Is it ready yet?" So...you've been warned.

Nancy Kelly's Two-Day Memphis Coconut Cake

Cake ingredients
2 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ¾ cups sugar
¾ cup (1 ½ sticks) unsalted butter, softened and cut into ½ inch bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract


Frosting ingredients
3 cups heavy cream
3 seven ounce packages Baker's Angel Flake coconut
2 cups sour cream
2 cups sugar (I use 1 and 1/2 cup.)
4 cups sliced, fresh fruit (berries, pineapple, kiwi or bananas), optional

1. Preheat oven to 375 degrees. Coat two 9-inch round baking pans with nonstick cooking spray.

2. In a food processor, combine flour, baking powder, salt, baking soda and sugar, and pulse 4 - 5 times until mixed. Distribute the butter over the flour mixture and pulse until the flour resembles small peas.

3. Pour the buttermilk into a 2-cup measuring cup, add the eggs and vanilla, and beat with a fork to break up the eggs. With the food processor running, add the through the feed tube and process for about 45 seconds. Scrape down the sides, the process again for another 30 to 45 seconds, until blended.

4. Divide the batter equally between the 2 prepared pans. Smooth the tops, without pressing down on the batter. Bake until golden and a skewer or cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a rack and let cool for about 10 minutes. Remove from pans, return to rack and let cool completely. Hint: Use either cloth or silicon cake strips to bake evenly. Else you will have to turn both pans several times for even baking.

5. Split each cake layer in half horizontally with a serrated knife or cake cutter. Place strips of waxed or parchment paper around the edge of a serving plate, and center a cake layer on the plate. (I'd also put a good sized towel or paper under the plate because coconut gets everywhere.)

6. With an electric mixer, beat the cream in a large bowl until stiff peaks form.

7. In another large bowl, combine 2 cups of the coconut, the sour cream, and sugar. Fold in whipped cream. Spread some of the frosting over the cake and repeat the layers, ending with cake. Frost the sides and top with remaining frosting. Sprinkle the cake with remaining coconut and gently press onto sides of cake.

8. Cover with plastic wrap and refrigerate for two days. This step is important. Cake tastes best if, it's "marinated" for at least two days. Garnish with fruit before serving is optional.


5 posted on 01/21/2012 1:03:00 PM PST by neefer (If I'd never had a cent, I'd be rich as Rockefeller.)
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To: neefer
My husband's co-workers were guinea pigs when I first made this to avoid bringing a flop to a family dinner. Now they are addicted guine pigs and I feel like their dealer. They will constantly ask you, "Is it ready yet?" So...you've been warned.

LOL. Must be really really good.....

6 posted on 01/21/2012 1:27:27 PM PST by DeoVindiceSicSemperTyrannis
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To: libertarian27

Made my third ever loaf of homemade bread today. Three cups bread flour mixed with one teaspoon OF bread yeast, one teaspoon of salt, two teaspoons of sugar. Mix with spoon. Added 1/3 cup of oil and 1 1/2 cup if really warm water. Mixed until dough becomes a blob. Not sticking to sided.
Kneeded for 8 minutes. Let rest in warm spot for around two hours.
Punched dough to get out air bubbles and kneeded for another couple of hours. Put dough in loaf pan (lined with parchment paper). Let rest again for a hour IR so. Put in oven at 350 for 35 minutes. OMG. SO GOOD.


7 posted on 01/21/2012 1:38:47 PM PST by Donnafrflorida (Thru HIM all things are possible.)
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To: Donnafrflorida

Second kneeding was couple if minutes not hours. Let second rest for a couple if hours. Oooops.


8 posted on 01/21/2012 1:40:52 PM PST by Donnafrflorida (Thru HIM all things are possible.)
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To: Donnafrflorida

Second kneeding was couple if minutes not hours. Let second rest for a couple if hours. Oooops.


9 posted on 01/21/2012 1:41:03 PM PST by Donnafrflorida (Thru HIM all things are possible.)
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To: libertarian27

BBQ Beef Patties
1 1/2 lb Ground Beef
1/2 c Onion; Chopped, 1 medium
1 ts Salt
1/3 c Catsup
1/2 c Chili Sauce
2 tb Brown Sugar
1 tb Lemon Juice
Recipe Instructions:

mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large Skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, Chili sauce, brown sugar, and lemon juice. Pour Sauce over the patties. Cover and simmer for 15 minutes, spooning the Sauce onto the patties occasionally. Serve with the Sauce spooned over the patties.


10 posted on 01/21/2012 2:01:35 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: All

Mom was looking through a folder of old tattered recipes today when she came across this one .... she swears it is the best peanut butter cookie recipe. It is certainly simple enough.

MIRACLE COOKIES

1 cup peanut butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract

Combine peanut butter and sugar; mix well.
Stir in egg and vanilla.
Roll dough into 3/4-inch balls.
Place on ungreased cookie sheet.
Flatten with a floured fork.
Bake at 350 degrees for 10 minutes.
Allow to cool before removing from cookie sheet.
Yield: about 4 dozen


11 posted on 01/21/2012 2:43:44 PM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: libertarian27

I was watching The Pioneer Woman on the Food Channel this morning where she was supposedly using items from the pantry to make chili. Well, here’s my version made from leftovers found in the fridge and pantry today.

Taco Soup

12 oz. ground beef - browned
1 lb. taco flavored bulk sausage - browned
1 can ranch style beans
1 can diced tomatoes
3/4 C cooked white rice
1/2 C corn
dash each of garlic salt, pepper and cumin
1 1/2 C water

Fills a 2.5 qt pot. Bring to boil, then simmer until ready to serve.


12 posted on 01/21/2012 2:51:02 PM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: MissMagnolia

Is there any flour in the pb cookies?


13 posted on 01/21/2012 2:55:53 PM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: bgill

Nope!


14 posted on 01/21/2012 3:36:16 PM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: MissMagnolia

A miracle indeed!


15 posted on 01/21/2012 4:47:29 PM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: Donnafrflorida

You make it sound so easy! I can imagine the aroma now....


16 posted on 01/21/2012 4:59:22 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: MissMagnolia; libertarian27

I can vouch for those. Used to call them “Incredible PB Cookies.” Got the recipe in the late ‘70’s from a coworker who was a whiz in the kitchen. They are moist, chewy, and the best PB cookie I have ever had. So glad you posted it!


17 posted on 01/21/2012 5:02:50 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: libertarian27

Someone probably already posted this somewhere here, maybe not today, but I just tried it this week.

Easy Pot Roast

7-bone blade chuck roast (3.5 - 5 lbs)
12 oz. Coca Cola
1 packet onion soup mix
1/4 cup all-purpose flour
1 large oven roasting bag with tie

Preheat oven to 325 degrees F.

Pour flour in oven roasting bag and shake bag around to coat the inside well.

Place roast in bag and set inside large roasting pan.

Mix Coke and soup mix and pour over roast.

Tie bag and tuck ends into pan. Cut six holes in top of bag to vent.

Bake about 3.5 hours until tender.

Easy and good. I just had to try it!


18 posted on 01/21/2012 5:10:27 PM PST by thecodont
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To: neefer

That looks really good. I love that it is made from from scratch. Going into my recipe folder! :)


19 posted on 01/21/2012 5:17:45 PM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: Netizen

It’s worth the fuss. Be sure to use a large food processor.


20 posted on 01/21/2012 6:46:28 PM PST by neefer (If I'd never had a cent, I'd be rich as Rockefeller.)
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To: Silentgypsy

Glad to hear they are so good! Mom’s recipe was from a magazine in 1981 so it’s been around for a while.


21 posted on 01/21/2012 8:26:43 PM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: All

LIZ’S GINGER MANGO QUENCHER / easy and good

Place 2-3 scoops Haagen Dazs mango shetbert into tall glass. Pour in chilled ginger ale. Mix a minute to combine. Sip through straw.


22 posted on 01/22/2012 3:37:39 PM PST by Liz
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To: libertarian27

Lemon Rice

4 Tblsp. Butter
2 1/2 C. rice (not instant)
1/2 C. white vermouth (or use white cooking wine from the grocery store near salad dressings)
4 1/4 C. chicken broth
1 1/2tsp. salt
Pinch pepper
Grated zest of 2 lemons
1/4 C. chopped fresh parsley

Melt butter, add rice and stir to coat.
Add vermouth, broth, salt and pepper, bring to a boil.
Reduce heat and simmer 20 min.
Toss with lemon zest and parsley, and serve immediately.

I halve this recipe because it makes a lot. I used dehydrated lemon zest I buy online at TheSpiceHouse.com, and I used about a tablespoon for the half recipe and soaked it in warm water for about an hour beforehand.

I also use the full quarter cup of fresh parsley for the half recipe.

If you don’t keep dried lemon zest on hand, go buy some! It is so useful to have around.


23 posted on 01/22/2012 3:38:28 PM PST by Semper911 (When you want to rob Peter to pay Paul, you'll always have the support of Paul.)
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To: libertarian27

Nutella and Peanut Butter Brownies

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
Pinch of salt
4 tbsp (1/4 cup) peanut butter
4 tbsp (1/4 cup) Nutella

Preheat oven to 350°F. Line 8×8 inch pan with baking parchment paper.

Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.

Stir the sugar into the melted butter. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients and mix until combined.

Put the Nutella and peanut butter in a small bowl and microwave until runny (about 30 seconds). Fold into brownie mix.

Pour batter into pan and bake for 20-25 minutes, until top forms a crust.


24 posted on 01/22/2012 10:26:53 PM PST by Trillian
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To: libertarian27

Kahlua and Caramel Chocolate Chip Cookies

10 Tablespoons Browned Butter
2 Tablespoons Hazelnut Oil
1/3 cup Dark Brown Sugar
1/2 cup Light Brown sugar
2/3 cup Sugar
2 large eggs
1 teaspoon Vanilla
1 1/2 Tablespoons Kahlua
1 Bar Ghiradelli Milk Chocolate & Caramel, chopped
1 Bar Ghiradelli Dark Chocolate, chopped
1 1/2 cups Ghiradelli Dark Chocolate Chips
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
pinch salt

Once butter is browned and slightly cooled, add butter and hazelnut oil to sugars and mix well. Add the eggs, salt, vanilla and Kahlua to the batter and mix thoroughly. Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.

Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.

Place balls of dough on prepared cookie sheet w/ parchment paper, leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.


25 posted on 01/22/2012 10:31:34 PM PST by Trillian
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To: Trillian

Well, that certainly looks good. I’ll have to add that to my folder and try it sometime.


26 posted on 01/23/2012 6:05:05 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: kalee
I'm going to give your beef patties a try next time we do patties. I like different variations in the beef patty.

I did something a little different Sunday. We go through a fair amount of dill slices, spears or zesty garlic sandwich sliced pickles and I hate throwing out the juice. So, I kept the juice thinking I'd mix some with olive oil for a salad dressing and then I thought, why not boil potatoes in it the next time I make potato salad. It turned out great. I see no reason why I couldn't boil pasta in it for a chilled pasta salad or cook rice in it as well.


Country Potato Salad
1 1/4 pounds potatoes, cooked, peeled and diced 
1 hard-cooked eggs, chopped 
1 T thinly sliced green onions
DRESSING: 
1 T finely chopped green or sweet red pepper 
1 T minced fresh parsley 
1/4 small garlic clove, minced 
1 1/2 slices bacon, cooked and crumbled 
1/4 teaspoon celery seed 
1/4 teaspoon dill weed 
1/4 teaspoon salt 
1/8 teaspoon ground pepper 
3 T mayonnaise 
1/2 teaspoons sour cream 
1/4 teaspoon horseradish 
1/4 teaspoon Dijon mustard 
Pinch oregano 
Pinch chives 

In a large salad bowl, combine the potato and eggs. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 5 servings.  Serving size: 3/4 cup  

1 1/4 pounds = 18 small red potatoes

Per serving: Calories: 150, Fat: 8g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 210mg, Carbohydrates: 16g, Dietary Fiber: 1g, Protein: 3g




I boiled my potatoes in the pickle juice adding a small amount of water to make sure they were covered. I used russet instead of red and just scrubbed them, didn't peel them, since they were what I had on hand. I think next time I will add an extra egg. Didn't have fresh peppers so I used dehydrated ones about 1T, rehydrated. Left the bacon out. Used celery powder. Left out the dill weed and salt and horseradish and used yellow mustard.

27 posted on 01/23/2012 12:29:56 PM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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Click the red pepper!

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28 posted on 01/23/2012 1:35:15 PM PST by TheOldLady (FReepmail me to get ON or OFF the ZOT LIGHTNING ping list)
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To: All
Chocolate Truffle Brownie Bites / Loosely adapted from Martha Stewart's Chocolate Truffle Cakes

Baking in muffin cups gives perfect ratio of chewy crust to creamy truffle-like centers. Use good quality chocolate. So fudgy, they will want to stick to the bottom of the muffin cups. To fully release: coat buttered pan generously with cocoa, avoid underbaking, cool completely before removing. Disposable plastic knife run around edges is more flexible and won't scratch non-stick surface. Can use cupcake liners. Use standard sized 12-cup nonstick muffin pan.

Haven't made these yet---but I'd say a dollop of whipped cream or chocolate mousse would be nice in those indentations.

INGREDIENTS NEEDED 6 tablespoons unsalted butter, plus extra for greasing pan, 1/2 cup cocoa for dusting pan, 10 ounces bittersweet chocolate, finely chopped, 4 ounces milk chocolate, finely chopped, 1/2 teaspoon instant espresso powder, 2 large eggs, 2 tablespoons granulated sugar, 1 tablespoon all purpose flour, 1/4 teaspoon salt, teaspoon vanilla

Adjust oven rack to middle position; pre-heat to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.

In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth. Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 min. Cool in pan on rack hour or more. Run knife around each brownie and remove from pan.

29 posted on 01/24/2012 3:39:07 AM PST by Liz
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To: libertarian27
I wanna see diced DIMS....roasted RINOS and sauteed socialists
30 posted on 01/27/2012 5:19:46 PM PST by spokeshave (Mitt will release his tax returns when 0bambi releases his Birth Certificate and grades)
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To: libertarian27; maggief

There’re some real good ones here! Thanks maggief, for pointing me to this forum. The 1,100th comment on an eligibility thread is about the last place I expected to find a link to recipe info! ;)


31 posted on 01/27/2012 9:38:33 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: All

Recap of this week’s recipes (1/20/12)

Beef _ Post#` 10 _ BBQ Beef Patties
Beef _ Post#` 18 _ Easy Pot Roast

Bread _ Post#` 07 _ Homemade Bread

Brownies _ Post#` 24 _ Nutella & Peanut Butter Brownies
Brownies _ Post#` 29 _ Chocolate Truffle Brownie Bites

Cake _ Post#` 04 _ Nancy Kelly’s 2-Day Memphis Coconut Cake

Cookies _ Post#` 02 _ Oreo Truffles
Cookies _ Post#` 11 _ Miracle Peanut Butter Cookies
Cookies _ Post#` 25 _ Kahlua & Caramel Chocolate Chip Cookies

Drink _ Post#` 22 _ Liz’s Ginger Mango Quencher

Rice _ Post#` 23 _ Lemon Rice

Salad _ Post#` 27 _ Country Potato Salad

Soup _ Post#` 12 _ Taco Soup


32 posted on 01/28/2012 8:46:19 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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Current Weekly Thread
1-28-12

http://www.freerepublic.com/focus/f-chat/2839309/posts


33 posted on 01/28/2012 9:16:43 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: thecodont; libertarian27

that pot roast recipe looks like a great idea! Thanks!!!!


34 posted on 01/28/2012 10:23:37 AM PST by ColdOne (I miss my poochie... Tasha 2000~3/14/11)
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