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FReeper Weekly Recipe Thread (Feb 25, 2012)
FreeRepublic Cooks | Feb 25, 2012 | libertarian27

Posted on 02/25/2012 6:53:27 AM PST by libertarian27

Welcome to the 12th 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 two- 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
Navigation: use the links below to view more comments.
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Food Holidays for this week:

February 25 - National Chocolate Covered Peanuts Day

February 26 - National Pistachio Day

February 27 - National Kahlua Day

February 28 - National Chocolate Souffle Day

March 1 - National Peanut Butter Lover's Day

March 2 - National Banana Cream Pie Day

Month of March Food Holidays:

• Maple Sugar Month

• National Nutrition Month

• National Frozen Food Month

• Great American Meatout Month (you know there'll be articles on this :(

• National Peanut Month

• National Sauce Month

• National Flour Month

• National Noodle Month

• International Hamburger & Pickle Month

1 posted on 02/25/2012 6:53:30 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Recipe Thread Ping List
(to be added/deleted - contact me)

Recap of last week’s recipes:

Cake _ Post#` 3 _ Chocolate-Fudge Pudding Cake
Cake _ Post#` 4 _ Pink Lemonade Cake

Pasta _ Post#` 5 _ Pioneer Woman’s Best Lasagna Ever
Pasta/Grains _ Post#` 10 _ Asiago Serrano Polenta

Pies _ Post#` 14 _ Buttermilk Pie

Poultry _ Post#` 11 _ Yuja Chicken (Citrus)
Poultry _ Post#` 12 _ Chinese Orange Chicken with Spring Peas

Link
http://www.freerepublic.com/focus/chat/2848332/posts?page=20#20


2 posted on 02/25/2012 6:55:55 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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(techie question: lately when I post to the ping list I keep getting proxy errors (the ping post does show up though)- wondering if I should split up the list (it’s large) and post two separate? Hoping everyone gets pinged)


3 posted on 02/25/2012 7:00:24 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

bump-er-roni


4 posted on 02/25/2012 7:00:40 AM PST by VRW Conspirator (Neo-communist equals Neo-fascist)
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To: VRW Conspirator
bump-er-roni

Sounds Yummy - do you have the recipe handy? :>)

5 posted on 02/25/2012 7:02:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

PECAN CRUSTED ARTICHOKE DIP

1 stick butter or margarine
1/2 medium onion, chopped
2 cloves garlic, minced
1 bag (6 oz) fresh baby spinach (finely chopped, stems removed)
1 can (13 3/4 oz) artichoke hearts (drained & chopped)
1 (8 oz) pkg cream cheese, cubed
1/2 cup quality mayonnaise
3/4 cup (3 oz) shredded parmesean cheese
1 (8 oz) pkg Kraft Classic Melts (Cheddar, Jack & American - shredded)
2/3 to 3/4 finely chopped pecans
1/2 to 3/4 cup herb-seasoned stuffing mix (I use Pepperidge Farm & keep leftovers in freezer and use year long)

In non-stick pan saute’ onion & garlic in 3/4 stick butter or margarine
Add spinach & cook over medium heat for 3 minutes
Add artichoke hearts, cream cheese, mayonnaise and all cheeses, stirring until cheeses melt.
Spoon into a greased 2 quart baking dish
Combine remaining butter, pecans & stuffing mix
Mix until blended (may need to add more butter if it is too dry)
Sprinkle all over the top and bake at 350 for 30 to 35 minutes

Serve with Wheat Thins - yummy!


6 posted on 02/25/2012 7:06:56 AM PST by demkicker (My passion for freedom is stronger than that of Democrats whose obsession is to enslave me.)
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To: libertarian27

I apologize if this has been posted already, but it is good and a cleaver way to control how much you want to make. Cooking an entire cake often involves waste or eating to much of it! You can serve several people or just one (you)!

THE 3, 2, 1 CAKE:

These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!

INGREDIENTS:

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp. Water

Makes 1 serving.

DIRECTIONS:

In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and
mix it with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!

KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.

Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need
to remember is:

“3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!”

TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!

NOTES:

The best thing is, you open both cake mixes into a gallon
storage bag, one that ‘zip locks’ or ‘self-seals’, or a
container that seals tightly. Shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you CANNOT
serve this recipe.


7 posted on 02/25/2012 7:20:48 AM PST by demkicker (My passion for freedom is stronger than that of Democrats whose obsession is to enslave me.)
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To: libertarian27

Add me to the list please!


8 posted on 02/25/2012 7:27:48 AM PST by freemama
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To: freemama

You’re added :)
Happy Cooking


9 posted on 02/25/2012 7:41:10 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Could you add me too? Thanks!


10 posted on 02/25/2012 7:44:36 AM PST by miss marmelstein
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To: miss marmelstein

Added!
Now....Give up your recipes!!! :>)


11 posted on 02/25/2012 7:54:58 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: demkicker
I have a bag of the mix in my cabinet now. I like the little cakes. Not too sweet.
I won't forget to oil the little baking dish again. :)
12 posted on 02/25/2012 7:57:08 AM PST by carenot (We'd rather hold on to the myth than fight for the reality)
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To: libertarian27

Thanks! Will do.


13 posted on 02/25/2012 7:58:49 AM PST by miss marmelstein
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To: demkicker

Do you know if you can mix the cake mix from scratch and mix it with the Angel Food cake and get the same result? I don’t use boxed cake mixes because of all the trans fats. Same with frozen whipped toppings and pre made frostings. Ciurse you have to read the labels because some angel Food cakes also use hydrogenated oils/TRANS FATS.

Anyway, I was just curious if you have ever tried it by making the cake mix from scratch?


14 posted on 02/25/2012 8:01:39 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: libertarian27

SANTA FE SOUP
Brown 2 pounds ground beef with 1 small onion chpd
In 10 to 12 quart pot add:
1 can each: black beans,red beans,kidney beans, rotel tomatoes
and 1 large can diced tomatoes
2 cans shoepeg corn and 2 cups water.
Mix in 2 envelopes taco seasoning and 2 envelopes ranch dressing seasoning.
Simmer 2 hours
Serve with sour cream, chopped green onions and grated cheddar cheese (to add on top of soup)
Enjoy


15 posted on 02/25/2012 8:50:22 AM PST by Bizzy Bugz
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To: libertarian27

SANTA FE SOUP
Brown 2 pounds ground beef with 1 small onion chpd
In 10 to 12 quart pot add:
1 can each: black beans,red beans,kidney beans, rotel tomatoes
and 1 large can diced tomatoes
2 cans shoepeg corn and 2 cups water.
Mix in 2 envelopes taco seasoning and 2 envelopes ranch dressing seasoning.
Simmer 2 hours
Serve with sour cream, chopped green onions and grated cheddar cheese (to add on top of soup)
Enjoy


16 posted on 02/25/2012 8:51:36 AM PST by Bizzy Bugz
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To: Bizzy Bugz

Sorry about the double post


17 posted on 02/25/2012 8:53:16 AM PST by Bizzy Bugz
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To: libertarian27
Sounds Yummy - do you have the recipe handy? :>)

I have one recipe that I am dyin' to try tomorrow:

Red Neck Eggrolls
Credit to Tommy's Bar-B-Que in Ocala, Florida for the inspiration and name.
Ingredients
Bar-b-qued pulled pork (homemade or store bought)
Grilled cabbage (I am using packaged cole slaw mix)
-chopped cabbage, fried in a skillet with Bacon grease (yes I capitalized "Bacon")
-optional , grill chopped onions or minced garlic
-salt and pepper to taste
Egg roll wraps
Your favorite bar-b-que sauce
Cooking oil

Take about two tablespoons of pulled pork and about two tablespoons of grilled cabbage and make an egg roll
And for the love of all good things, repeat until you run out of one of the ingredients
Fry the egg rolls in the cooking oil until the egg roll is done
Place cooked egg roll on a paper towel and plate to let it cool some and absorb some of the oil
Serve with bar-b-que sauce and any left over grilled cabbage

Ok, libertarian27, how'd I do?

18 posted on 02/25/2012 9:43:32 AM PST by VRW Conspirator (Neo-communist equals Neo-fascist)
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To: VRW Conspirator

Awesome!

Another great use for that bagged cole slaw mix!

I will sometimes fry the mix up with bacon and eat it as a side dish...
I’ve got leftover pork from last night - hmmmmm
- eggrolls!


19 posted on 02/25/2012 10:07:41 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Easy Shrimp Pasta

6 - 8 shrimp/person (I use 20/25 per lb size)

Couple of squeezes Frozen pureed lemon grass (to taste)

Couple squeezes Frozen pureed ginger (to taste)

1 tbs. minced garlic

8 - 16 oz. pasta (your choice) cooked as directed

2 tbs. butter

Emeril’s spicy southwest seasoning to taste

Fry shrimp in butter until pink. Add the lemongrass, ginger, garlic, and Emerils seasoning. Salt and pepper to taste, if desired. Stir well and serve over cooked pasta.

This is so simple and so good....enjoy!


20 posted on 02/25/2012 10:16:46 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Where do you get/how do you make/ Frozen pureed lemon grass and ginger?
Sounds interesting.


21 posted on 02/25/2012 10:19:51 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

This is the brand we use and they have basil and other frozen herbs as well. Best part is they last forever.

http://www.gourmetgarden.com/us/


22 posted on 02/25/2012 10:26:43 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Homemade Pork Breakfast Sausage

2 lbs ground pork 1-1/2 tsp pepper
1-1/2 tbsp ground sage 1/2 tsp cayenne
1-1/2 tsp salt 1 tsp brown sugar
1-2 tbsp ice water

Mix all ingredients in a bowl, shape into 3 inch patties
and fry over medium heat until browned or no longer pink
in the center.

I’ve been getting ground pork for $1.49 lb until recently Fred Meyer raised the price to $1.99 lb but it’s still cheaper than Jimmy Dean or something similar, without the additives.


23 posted on 02/25/2012 10:31:50 AM PST by dainbramaged (I nearly threw my pit bull at the television.)
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To: demkicker

Yum!


24 posted on 02/25/2012 10:33:17 AM 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: illiac

Neat, I’ve never seen them before.

I don’t shop the stores on their ‘store locator’ page....will need to pop into one of them and pick up some of the varieties...
something like Lemon Grass would be neat to have on hand - even the ‘fresh’ ginger already peeled and ready to go...’fresh’ basil too.


25 posted on 02/25/2012 10:38:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: dainbramaged

We like sausage in our chili. Usually we use Jimmy Dean or Bob Evans. I will try your recipe next time.


26 posted on 02/25/2012 10:38:52 AM 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: libertarian27

Well worth the stop....they are really good products.


27 posted on 02/25/2012 10:41:44 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
This is a pretty standard pressure cooker Jambalaya recipe I made for Ash Wednesday dinner. Never did it in a pressure cooker before but it turned out great.

It's based on the recipe HERE. My alterations are noted.

This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.

Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Ingredients:

1 Tbsp. vegetable oil

1/2 lb. boneless skinless chicken breasts, cut into 1" pieces (I used a pound of fresh Amish boneless, skinless chicken breasts.

1 lb. Lil Smokies suasages. (When our kids were young they liked lil smokies so we started using them when we made Zatarans jambalaya. Otherwise use 1/2 pound or more fully cooked andouille sausage, sliced. I also put in a sliced Johnsonville beef brat I had cooked the day before but didn't get eaten.)

1/2 lb. uncooked shrimp, peeled and deveined (Sometimes I include this but I didn't this time.)

2 tsp. Emeril's Bayou Blast seasoning. Emeril's Original Essence or Tony Chachere Original Creole Seasoning are also great and save you the time of putting together your own. Whatever you like or have on hand. Use sparingly or to taste.)

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped(Mrs p6 doesn't like green bell peppers so I used an orange one. if you feel like it mix with yellow and red for great color.)

3 stalks celery, sliced

1 cup long grain white rice (I used Uncle Ben's ORIGINAL)

16 oz. canned chopped tomatoes, undrained (This time I used a larger can, IIRC 28 oz but it was just what I had on hand. My personal favorite is to use Ro-Tel chopped tomatoes with jalapeno but that's too hot for Mrs p6.)

1 cup chicken stock

3 Tbsp. fresh parsley, minced

Preparation:

Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp if you have it. Sprinkle meats with half the Creole seasoning. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning to pressure cooker. Cook 4-5 minutes, stirring frequently until vegetables are crisp-tender.

Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings. Mine made a bit more.

28 posted on 02/25/2012 10:53:37 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: libertarian27

Today is also national clam chowder day!!!!!


29 posted on 02/25/2012 11:04:24 AM PST by Gabz (Democrats for Voldemort.)
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To: libertarian27
Here is another bagged cole slaw recipe my family asks for over and over....

Mu Shu Pork

For the marinade:

Soy sauce
Rice wine vinegar
Honey
Sesame oil
Minced garlic
Chili oil
Usually 1 tbs. corn starch

I just eyeball it so that the marinade has a sweet and salty taste.

For the filling:

Pork loin cut into 1/4” strips

2 bags bagged cole slaw

Bean sprouts

Wrapper:

Flour tortillas

To prepare:

Marinate the pork loin strips in the marinade for 3-4 hours. Drain the pork loin. Put a little olive oil in a pan or wok and let it get hot. Add the pork loin strips and fry until done. Add one bag of cole slaw and heat until cabbage is warm. Add second bag cole slaw and the bean sprouts and heat until just warm. Serve in warm flour tortillas.

Measurements of all the ingredients depend on how many are eating. This recipe makes a large amount of filling and it usually disappears in one meal.

30 posted on 02/25/2012 11:04:59 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27; All

Does anyone have a recipe for old fashion flour tortillas?

My great Aunt used to make the best, yet when she died many, many years ago so did the recipe.


31 posted on 02/25/2012 11:23:56 AM PST by ColdOne (I miss my poochie... Tasha 2000~3/14/11)
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To: ColdOne

http://www.texasrollingpins.com/tortillarecipe.html


32 posted on 02/25/2012 11:27:17 AM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas gerit ;-{)
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To: Gabz
My son used to be a sous chef at a waterfront restaurant in Seattle. They made 40 gallons of this a day and it sold out every day. He whittled the recipe down for a home sized version for us. It is VERY good. Not for the diet conscious.

Clam Chowder

1 gallon half and half
1 pound butter
1 cup flour
1 package smoked bacon (crispy and diced)
5 ribs celery (finely diced)
5 shredded carrots
1 large can baby clams (1/2 - 1 gallon can)
Johnny's seasoning salt to taste
12 large potatoes (diced)
Parsley for garnish

Boil 1/2 of the potatoes until soft, then add the rest of the potatoes. Add the celery and carrots and boil for 5 minutes. Add half and half. (There should only be 1/3 as much water as the half and half.

Melt butter in sauce pan and add enough flour until you get a very thick roux.

Add the clams and bacon to the half and half mixture and bring to a boil, stirring frequently. Reduce heat. Slowly add the roux using a wire whip until desired thickness occurs.

Simmer for 20 minutes, stirring frequently. Add Johnnies seasoning salt and, if desired, a couple of dashes of tabasco sauce.

They would sometimes also add fresh steamer clams as well.

I have made this several times for large gatherings and it disappears.

33 posted on 02/25/2012 11:33:06 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: JoeProBono

Thank you so much for that link. I will try it.


34 posted on 02/25/2012 11:48:30 AM PST by ColdOne (I miss my poochie... Tasha 2000~3/14/11)
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To: illiac

Mine is very similar, except I make my roux in the bacon fat and I also add both whole kernel and creamed style corn.

I’ve been getting a really good deal lately on fresh local chowder clams. I use what I need the day I get them and then bag up and freeze the rest. My husband says that shucking them frozen is a dream to do because it is so simple, they pop right open and none of the liquor is lost. We like lots and lots of clams in ours and I can usually get the chowder sized ones at $10 for 100. I can’t resist that price.


35 posted on 02/25/2012 12:04:16 PM PST by Gabz (Democrats for Voldemort.)
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To: Gabz

I wish sometimes that I still lived in the Seattle area. Miss the fresh seafood and great prices. We are currently landlocked, but do travel to the Seattle area as much as we can.

Your price on those clams are some of thest I have ever seen...


36 posted on 02/25/2012 12:08:28 PM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

I live just a few miles in either direction from the Atlantic coast and the Chesapeake Bay and have pretty easy access to great fresh seafood at really excellent prices. I have another friend who farms steamer clams and those are $20 for 100. I also get my oysters from the same friend with the chowder clams and they have been dirt cheap this season. We’ve actually laid off them for the past couple weeks because we had been eating so many. But I do plan on picking some up for dinner tomorrow.


37 posted on 02/25/2012 12:14:42 PM PST by Gabz (Democrats for Voldemort.)
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To: Netizen

I don’t see why not, but I haven’t made any from scratch.


38 posted on 02/25/2012 12:57:13 PM PST by demkicker (My passion for freedom is stronger than that of Democrats whose obsession is to enslave me.)
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To: illiac

Do you know if we can buy Gourmet Garden spices at the grocery store or do they have to be ordered through the website?


39 posted on 02/25/2012 1:06:49 PM PST by demkicker (My passion for freedom is stronger than that of Democrats whose obsession is to enslave me.)
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To: prisoner6

Good grief!

I meant Fat Tuesday not Ash Wednesday! When I posted I was prepping an English roast with onions, red potatos and carrots for dinner and using a tablet to type. The tablet is great for storing recipes, but not the easiest to type on.


40 posted on 02/25/2012 1:34:07 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: dainbramaged

I started doing that when my wife was pregnant and needed to reduce her sodium intake. I of course omitted the salt, and salted my own once it was cooked.


41 posted on 02/25/2012 1:46:35 PM PST by magslinger (If I wanted to vote for a Commie I would vote for Obammie. He has a chance of winning.)
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To: demkicker; illiac

http://www.gourmetgarden.com/us/contents/view/store-locator
(Store Locator Page)


42 posted on 02/25/2012 2:53:59 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
I made this a couple weeks ago & hubby loved it. Plus it's really quick & easy. :)

Taco Calzones

1/2 lb. ground beef, browned
1/2 pkt taco seasoning
13 oz. can refrigerated pizza dough
1 cup shredded cheddar
salsa
sour cream

Cook ground beef. Stir in 1/4 c water and 1/2 pkt taco seasoning. Cook 4 minutes & set aside. Divide dough into 2 squares. Divide meat & cheese on each; fold over and seal. Bake on cookie sheet @375 20-25 minutes. Serve with salsa & sour cream. (Serves 2)
43 posted on 02/25/2012 4:22:08 PM PST by stylecouncilor (Some minds are like soup in a poor restaurant...better left unstirred.-PG Wodehouse)
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To: libertarian27

I made Peking Pork Chops for dinner tonight. It was so good I had to make a second batch while the pans were still dirty. The sauce would work well with a number of things, deep fried or not, and there are substitutions for ingredients that might not be readily available, such as sherry or marin for the wine and balsamic vinegar for the black vinegar. I tried to copy and paste the recipe but the formatting got lost. This one is a keeper:

http://rasamalaysia.com/peking-pork-chops/2/


44 posted on 02/25/2012 8:47:25 PM PST by pops88 (Geek chick over 50)
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To: illiac
"I have made this several times for large gatherings and it disappears."

It sounds wonderful. About how many servings would this rendition make? I should be able to freeze leftover soup in ziploc bags, right?

45 posted on 02/25/2012 10:38:53 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: Flotsam_Jetsome

It will make about 20 - 30 servings and freezes very well....thanks


46 posted on 02/26/2012 7:33:40 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

I would not worry about your large ping list creating that proxy error. Same thing happened on the Weekly Gardening thread when it got large. Even with the proxy error the ping list has always posted. I just ignore it. Every one does get the ping.

How many FReepers on your list?


47 posted on 02/26/2012 8:28:58 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

I don’t know - a bunch -(I tried counting once...once![Movie:Johnny Dangerously line]...lol) list is on my profile page (in white type)Your gardening ping list is much bigger!

That’s good to know though - ‘everyone gets the ping’- I was worried maybe it was cutting off midstream - Thanks


48 posted on 02/26/2012 8:44:30 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

You have 240 FReepers on your list. Pretty darn good for just a little over a year.

The weekly gardening thread is at 505. It has taken a number of years to grow to that number


49 posted on 02/26/2012 9:27:50 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

You’re a good counter! I kept losing my place :)

There’s two lists there - top on is the weekly and bottom one is hungariangypsy’s kitchen pinglist that she gave over.(I keep them separate)


50 posted on 02/26/2012 9:44:30 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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