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)
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
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
(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)
bump-er-roni
Sounds Yummy - do you have the recipe handy? :>)
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!
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.
Add me to the list please!
You’re added :)
Happy Cooking
Could you add me too? Thanks!
Added!
Now....Give up your recipes!!! :>)
Thanks! Will do.
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?
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
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
Sorry about the double post
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?
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!
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!
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