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FReeper Weekly Recipe Thread (Jan 28, 2012)
FreeRepublic Cooks | Jan 28, 2012 | libertatrian27

Posted on 01/28/2012 9:09:53 AM PST by libertarian27

Welcome to the 8th 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 eight- 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
National Food Holidays for this week:

January 28 - National Blueberry Pancake Day

January 29 - National Corn Chip Day

January 30 - National Croissant Day

January 31 - National Brandy Alexander Day

February 1 - Baked Alaska

February 2 - Heavenly Hash

February 3 - Carrot Cake Day

1 posted on 01/28/2012 9:10:02 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping List~
(to be added/deleted - please contact me on thread or PM)

Last week’s recipes (1/21/12)

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

Link
http://www.freerepublic.com/focus/chat/2835880/posts?page=32#32


2 posted on 01/28/2012 9:13:03 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

If you’ve ever eaten at an Olive Garden and enjoyed their Toscana Soup, you will love this recipe. It’s a great way to get some kale into your diet. It’s a very satisfying soup and it’s great for a rainy day.

Toscana Soup

Ingredients: 2 and 3/4 cups chicken stock or broth, 1/4 cup heavy cream, 1 medium russet potato (scrubbed clean), 2 cups chopped kale, 1/2 pound spicy Italian sausage, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper flakes.

Procedure: Combine stock and cream in a large pot over medium heat. Slice unpeeled potato into quarter-inch slices, then cut slices into quarters and add to soup. Add kale to soup. Grill or saute sausages. When cooked and cooled, cut at an angle into slices about a quarter of an inch thick. Add sausage to soup. Add salt and red pepper flakes and simmer 2-4 hours until potato and kale are cooked. Stir occasionally.


3 posted on 01/28/2012 9:55:50 AM PST by Melian ("Where will wants not, a way opens.")
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To: All

This is an old recipe given to us by a friend years ago. It is really delicious, great for company & versatile for any season. I’ve used it when having friends at the Lake in the summer & we used it for a family buffet when my niece got married in November. I do use two cans of tuna when I make it. The flavor combinations are wonderful. Enjoy!

SEA ISLAND SALAD

1 (8 oz.) box macaroni (creamettes or shells - small shells work well)
1 (7oz.) can tuna - drain well (use 2 cans if desired)
1 (17 oz.) can of small green peas (drained)
3/4 cup diced cheddar cheese (mild)
1 Tablespoon diced pimentos
8 oz. package cooked shrimp (frozen, thaw as directed & drain well)
1/2 cup diced celery
2 Tablespoons minced green peppers

*1/2 cup Hellman’s mayonnaise
*1/2 cup sour cream
*2 - 3 tsp. sugar (use more if needed)
*1/2 tsp celery salt
*black pepper if desired

Cook maccaroni.

Stir in all ingredients except *items (seasonings, sour cream & mayonnaise) which are to be mixed & poured over salad last.

Mix by folding lightly.

Chill before serving (needs some time for the flavors to really blend - good recipe for making a day ahead).

Keeps 2-3 days.

(Note: the recipe is so old that the actual ounces of the can sizes might not be exactly the same as what is on the shelves today.)


4 posted on 01/28/2012 10:05:04 AM 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

Although I do love stuffed blueberry pancakes, I’m focused this weekend on paella. I’m going to do two batches but not do the shrimp since it would put the cost over the top. I’m having my entire extended family tomorrow for the 100th anniversary of my dad’s birth. So it will involve short grain rice, onions, garlic, olive oil, calamari, choroza sausage, and I’ll probably do a bag of mussels for the brave and put them in a side bowl. Mr. Mercat has already done a batch of his amazing chili which is more of a vegetable soup with beans, corn, butternut squash, leeks, tomatoes and turkey sausage. Being brought - cornbread, salad and, of course, birthday cake.


5 posted on 01/28/2012 10:15:03 AM PST by Mercat
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To: libertarian27

Although I do love stuffed blueberry pancakes, I’m focused this weekend on paella. I’m going to do two batches but not do the shrimp since it would put the cost over the top. I’m having my entire extended family tomorrow for the 100th anniversary of my dad’s birth. So it will involve short grain rice, onions, garlic, olive oil, calamari, choroza sausage, and I’ll probably do a bag of mussels for the brave and put them in a side bowl. Mr. Mercat has already done a batch of his amazing chili which is more of a vegetable soup with beans, corn, butternut squash, leeks, tomatoes and turkey sausage. Being brought - cornbread, salad and, of course, birthday cake.


6 posted on 01/28/2012 10:15:34 AM PST by Mercat
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To: libertarian27

I have probably posted this one before, but I am proud of it, so here it is again:

Mylife’s Yucatan Pork-chops
Ingredients:

4-6, 1” thick bone in pork chops, or boneless butterflied loin chops.

Bufalo brand chilpotle sauce.

4-6 Mexican limes.

Salt
Cayenne pepper (optional)

Salsa Verde (green tomatillo sauce)

Method:

Zest one lime, reserve the zest.

Slice that lime and squeeze it over the chops. (hint, if you roll the uncut lime with the palm of your hand against the counter while pressing down it will yield more juice)

Rub the chops with the chilpotle sauce on both sides.

Season with salt and cayenne pepper to taste and the lime zest.
You will need to zest the other limes at this time to have enough for all the chops.
You may zest them directly over the chops on both sides.

At this point you may wish to let them marinate for 30 min or you can go directly to the grill or pan fry.
You could bake them if you like, but I have never tried them that way.
I like the sear.

After they are cooked, let them rest on a tented plate for 5-10 minutes.

While they rest,
juice the remaining limes, add sugar and water to taste to make limeade. pour into ice filled glasses.

Plate the chops and serve with salsa verde over the top or to the side.

You could mix a little chopped Serrano pepper and cilantro to some store bought potato salad as a side dish.

Enjoy!


7 posted on 01/28/2012 10:23:12 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: libertarian27; TheMom

THEMOM’S KICKASS ENCHILADA’S

Ingredients needed:

Corn tortillas
Hamburger meat
Cooking oil
Enchilada Sauce (pick your spice level)
Cheddar Cheese, grated
Lettuce, chopped
Tomato, chopped
Eggs

Fry hamburger meat, season with salt, pepper, garlic powder, onion power. Drain.

Fry corn tortillas in oil until crisp.

Place tortillas in an oven safe dish (I use glass pie plates), cover with hamburger meat. Pour enchilada sauce over hamburger meat (one enchilada uses about ½ to ¾ can). Cover with cheese.

Cook at 350 until cheese is melted.

Here is the secret – right before you take the enchiladas out of the oven, fry an egg. Take enchiladas out of oven, add lettuce and tomato, then place the egg on top.

To start with use one corn tortilla per person – that normally is enough.

PINTO BEANS .

Keep in mind that the garlic powder, onion powder, and jalapeño measurements can be changed to adjust to your taste. I have always eyeballed the measurements, so what you have below is not an exact science.

1 lbs Pinto Beans
12 oz pack of Salt Pork cut into cubes (Do Not buy the pre sliced)
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 Tbls Pepper
1/2 Cup Jalapeños & juice

Remove rocks and imperfect beans, wash well and drain.
Place beans in water about 2” above beans.
Put all other ingredients in crock pot.
Cover and cook on high for 2 hours. Then turn to low for 8 hours.
Watch the water level, if it gets to low add more water.

I serve this with rice and corn bread.

BUTTERMILK PIE

2 Sticks melted butter (do not use margarine)
3 ¾ cups sugar
½ flour
6 eggs
1 cup buttermilk
1 tsp vanilla

Preheat oven to 350
Mix flour and sugar real well (use a sifter is possible)
In a separate bowl mix together other ingredients
Add to flour/sugar mixture
Pour into two 9” pie crust
Bake on bottom rack of oven for 45 minutes


8 posted on 01/28/2012 10:33:56 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: libertarian27; cpdiii

cpdiii’s Shrimp Creole:

Someone wanted the recipe for the Creole. The following is what I would use for a pot of Creole i.e. about 4 quarts. Adjust the quantities to you desired amount of finished creole. I like left overs for work. I freeze what is left in portion sized containers.

1. About 2 lbs of cleaned shrimp
2. Two large bell peppers or 3 or 4 small ones chopped
3. Two large onions chopped
4. Italian Seasoning 1-2 tablespoons to your taste
5. 1 to 2 tablespoons of Chili powder to your taste
6. 2 cups of water
7. 3 large green chili peppers or a can of them (Moutainpass or Hatch is the best brand.) I put mine in a blender with about 1/2 cup of water and it turns them into a paste. This enhances the flavor.
8. Tomato Sauce that would equal about two quarts which is two of those large cans I think they are 32 ounce cans.
9. Salt and pepper about a 1/2 teaspoon of each and a tablespoon of garlic powder. The Tomato sauce will have quite a bit of salt in it also so you may want to omit the salt depending on your taste
10. 2 cups of water.

Saute bell peppers lightly and then saute the onions and set both aside. Bring the water to a boil and add all the spices and turn off the burner for about 15 minutes. The boiling water will pull the flavor out of the spices and into the water.

Add all the ingredients together except the shrimp. Bring to a low boil actually a low simmer for about 30 minutes.

Add water as necessary to make it the right consistency. Taste the sauce and if it needs something according to your tastes, add it.

Add the shrimp to the mix and once it is starts to simmer shut off the fire and let it sit there for about 15 minutes.

Serve over rice or without. It is good either way. Some people like it hot so have cajun seasoning available to add to your bowl or the chili of your choice. The above can also be used as a recipe for chicken, sausage, or crab creole. I did put some chicken in the one that I made.


9 posted on 01/28/2012 10:37:39 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: libertarian27

Also from cpdiii:

Uncle Julio’s fajita marinade.

Ingredients for approximately 2 pounds of skirt steak.

1/2 cup of olive oil
1/3 cup of soy sauce
1/4 cup of lime juice, freshly squeezed... basically two whole limes.
6-8 garlic cloves, minced through a garlic press
5 green onions including the green part, cut into thirds to fit in the Cuisinart
3 tablespoons of dark brown sugar
1/2 teaspoon of cumin
1/2 teaspoon of ground red pepper

In a Cuisinart or blender blend and purée entire contents well so the green onion is chopped as finely as possible. Skirt steak should have as much fat removed as possible, especially on the top and bottom. Cut into 8 to 10 inch pieces and split down the middle. Marinate in a large plastic baggie for 2 to 4 hours, I like three hours the best. Massage bag periodically. Drain off excess marinade before cooking to prevent flareups, try not to burn. High heat works the best but you must babysit so they don’t burn up.


10 posted on 01/28/2012 10:39:13 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: All

These pinto beans ROCK!


11 posted on 01/28/2012 10:40:47 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: libertarian27

Checking in! Been too busy to post since the holidays but mrs p6 and have been playng with a new pressure cooker and a couple of other thngs.

Now we have more weight to loose!


12 posted on 01/28/2012 10:43:20 AM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: MissMagnolia

I like to make a seafood salad similar to that, minus the macaroni and cheese, spoon it into avocado halves.
Squeeze of lemon, enjoy!

Its great in the summer as a nice refreshing lunch.


13 posted on 01/28/2012 10:45:46 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

I LOVE avocados ... will definitely give this a try. Thanks!


14 posted on 01/28/2012 10:49:12 AM 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: mylife

Pennsylvania Dutch Chicken Pot Pie


1 whole chicken
2 c. flour, unsifted
1 tsp. salt
1 egg
3 tbsp. shortening
1/2 tsp. baking powder
1/4 to 1/2 c. milk

Mix flour, salt, and baking soda; cut in shortening. Add egg and stir in enough milk to make soft dough. Roll out dough (using flour) until thin. Let sit 30 minutes. Cut into 2 inch squares.

Cook 1 whole chicken with pinch of saffron, 2 packs Herbox chicken broth, parsley, salt, and pepper until chicken falls off the bones. Remove chicken and put in quartered potatoes (you may have to add some water). Bring to a boil. When mixture starts boiling, drop in one 2 inch square of dough at a time. Then put in shredded chicken and cook until potatoes and dough are done. Add flour or cornstarch to thicken.


15 posted on 01/28/2012 10:49:49 AM PST by varina davis (A real American patriot -- Gov. Rick Perry)
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To: All
ZZ Top, Poke Chop Sandwich
16 posted on 01/28/2012 10:58:47 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: varina davis

Yum! I grew up on that stuff!


17 posted on 01/28/2012 10:59:48 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: varina davis

I like to add Veg-All to mine.


18 posted on 01/28/2012 11:03:52 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: MissMagnolia

You will like the way it works with seafood salad.


19 posted on 01/28/2012 11:05:24 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: MissMagnolia

You will like the way it works with seafood salad.

I had this for the first time in Toulon France.
Its so simple and refreshing.


20 posted on 01/28/2012 11:06:32 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife
I might just give the Buttermilk Pie recipe a try. I have some buttermilk, which I don't always keep on hand, and need something to take somewhere this evening.

It looks like a nice basic recipe to keep around!

21 posted on 01/28/2012 11:23:48 AM PST by susannah59
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To: varina davis
Thanks for posting the Chicken Pot Pie recipe. It sounds really good, although I'll add some carrots along with the potatoes.
Making it for Sunday dinner.
22 posted on 01/28/2012 11:27:32 AM PST by mickie
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To: susannah59

That is the one recipe I posted that I have not tried, but I trust theMom as a good cook.

You can ping her if you have any questions.


23 posted on 01/28/2012 11:45:37 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Been looking for a good pinto bean recipe - thanks. Also, the shrimp creole looks interesting. My mom used to buy a frozen creole when I was a little tyke. When she would make it, it was always a special treat and I really miss it - never found anything to compare. Your recipe looks like it might come close so I’ll for sure have to try it.


24 posted on 01/28/2012 1:08:20 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: mylife

Me too, my grandmother was of Pennsylvania Dutch descent. so there was a lot of that and plenty of southern style cooking, too, ‘cause my Dad was a Georgia/Florida native.


25 posted on 01/28/2012 2:01:06 PM PST by varina davis (A real American patriot -- Gov. Rick Perry)
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To: null and void

oh ping, nom nom nom!


26 posted on 01/28/2012 2:42:05 PM PST by Shimmer1 (No matter how cynical I get, I just can't keep up.)
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To: All

Baked Leftover Beef Sandwich
This is so good and transforms leftover beef into a new dish.

Remove inside crumb from heated sub roll. Leave the roll hinged.

Fill w/ leftover chopped roast beef which was blended w/ your fave Ragu Sauce. Place the filled open-face roll on baking pan.

Top w/ Parmesan, olive/oil drizzle, Provolone cheese slices. Bake till cheese and bread edges are lightly browned.

Can eat with knife and fork with a side of salad and steamed vegetables.

Or close and eat as a sandwich.


27 posted on 01/28/2012 7:08:27 PM PST by Liz
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To: All

Apple Cinnamon Tea—4-6 Servings
Steep 4 min: 5 teaspoons loose tea, 2 cups boiling water, broken cinnamon/stick. Add in/stir to dissolve 3 tablespoons brown sugar. Add 2 cups warm apple cider.

Strain into pretty teapot and serve.


28 posted on 01/28/2012 7:18:01 PM PST by Liz
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To: libertarian27
Before I forget...

Since it's Carnival time with only a few weeks to Mardi Gras does anyone have any favorite, preferable home made/traditional NOLA/Carnival/Mardi Gras/Cajun/Creole, recipes to share?

Mrs p6 made outstanding King Cakes last year, IIRC I posted them with pics.

This year I intend to make my own Po Boys and even though I - unlike Mrs p6 - am NOT a shrimp fan I'm going to try my hand using them in my jambalya/gumbo. Well at least a few, LOL!

29 posted on 01/28/2012 8:03:12 PM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: mylife

Thanks! Didn’t see this until after I had posted asking for creole/cajun foods for carnival. Mrs p6 will like the shrimp version as long as it’s not too spicey. I’ll try some with chicken and hot, hehehe.


30 posted on 01/28/2012 10:01:16 PM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: prisoner6

Its a darn good recipe.


31 posted on 01/28/2012 10:05:54 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: MissMagnolia

I giggled a bit when I read your salad recipe. When I was a teenager, I “made up” a recipe that is quite similar. I use two hard boiled chopped eggs, and no shrimp. I grew up in Iowa..shrimp was only seen covered in bread crumbs...LOL!

Other than that, it has identical ingredients. I still make it to this day; it is a perfect “lunch” in the summer.


32 posted on 01/28/2012 10:24:22 PM PST by garandgal
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To: garandgal

My sister-in-law usually has chickens and is trying to give the eggs away ..... I’ll have to give eggs a try in this salad since they are much more plentiful around here than shrimp & cheaper, too! Thanks for the idea.


33 posted on 01/28/2012 10:28:20 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 don’t know if I’ve posted this or not but using buttered bread slices is a quick and super easy way to make a cobbler if you don’t want to mess with a rolled out crust. A quick cobbler is also great for using up fresh fruit that’s getting old.

Sliced Bread Crust Cobbler

In a 7x11 baking pan, dump in a canned fruit filling or fruit slices with sugar and cinnamon or your own spices.

5-6 slices of white bread - spread thickly with butter, slice quarter strips and place on top of the fruit. Sprinkle with sugar and cinnamon or spices to your taste.

Bake at 350 for 30 minutes or until bread is golden toasted.


34 posted on 01/29/2012 6:41:36 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: mylife

Back in the day, we could get salt pork but like brains, moutain oysters and sweet breads, it’s all but impossible to find.

Fried Salt Pork

Slice the salt pork like you would thick bacon. Soak it in water for 30 minutes to get rid of some of the salt. Change the water and soak another 30 minutes. The longer it’s in water, the more salt is taken out. Pat dry and fry like bacon. Yumm!


35 posted on 01/29/2012 6:50:23 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: libertarian27; Mrs. Don-o

I never cared much about French Toast. The wife makes it once in a while, but this morning I had a hankering and found this technique which turned out well.

Preheat oven to 375

2 eggs
1/2 C milk
cinnamon
allspice
salt

Blend ingredients and soak bread. I used 4 slices of French bread. Melt some butter in skillet and lightly brown bread on both sides - 2-3 minutes. Transfer to baking sheets and 15 minutes in the oven.

I’m also baking a loaf of cheese bread from a recipe I found on the bag of King Arthur flour. If it turns out, will share that later.


36 posted on 01/29/2012 8:27:39 AM PST by don-o (He will not share His glory and He will NOT be mocked! Blessed be the name of the Lord forever.)
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To: All

Recap of Recipes for this thread (1/28)

Appetizers _ Post#` 08 _ TheMom’s Kickass Enchilada’s

Beans _ Post#` 08 _ Pinto Beans

Beef _ Post#` 27 _ Baked Leftover Beef Sandwich

Chicken _ Post#` 15 _ Pennsylvania Dutch Chicken Pot Pie

Drink _ Post#` 28 _ Apple Cinnamon Tea

Pancakes/Waffles _ Post#` 36 _ French Toast

Pies _ Post#` 08 _ Buttermilk Pie
Pies _ Post#` 34 _ Sliced Bread Crust Cobbler

Pork _ Post#` 07 _ Mylife’s Yucatan Pork-Chops
Pork _ Post#` 35 _ Fried Salt Pork

Salad _ Post#` 04 _ Sea Island Salad

Sauce/Marinades _ Post#` 07 _ Salsa Verde
Sauce/Marinades _ Post#` 10 _ Uncle Julio’s Fajita Marinade

Seafood _ Post#` 09 _ Cpdiii’s Shrimp Creole

Soup _ Post#` 03 _ Toscana Soup


37 posted on 02/04/2012 9:42:59 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

Recipe Thread for Feb 4, 2012
http://www.freerepublic.com/focus/chat/2842443/posts?page=2


38 posted on 02/04/2012 9:56:45 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: mylife
I have never tried pinto beans in the crock pot, I've always soaked them overnight and cooked on the stove top. . .Your recipe is great! Thanks for posting.
39 posted on 02/05/2012 4:05:02 AM PST by beethoven
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To: mylife

Your recipe for making the pinto beans in the crock pot is great! I’ve always soaked the beans overnight and cooked on the stove top. . .Thank you for posting!


40 posted on 02/05/2012 4:15:31 AM PST by beethoven
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To: beethoven

Sorry for the double post! The first “comment” just sat there for so long I thought my computer was “stuck”. . .so I tried it again! Well, at least you know I really did love the recipe!!!


41 posted on 02/05/2012 4:18:50 AM PST by beethoven
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