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FReeper Weekly Recipe Thread (March 3, 2012)
FreeRepublic Cooks | March 3, 2012 | libertarian27

Posted on 03/03/2012 9:46:42 AM PST by libertarian27

Welcome to the 13th 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 three- 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
March 3 National Mulled Wine Day

National Cold Cuts Day

March 4 National Pound Cake Day

March 5 National Cheese Doodle Day

March 6 National Frozen Food Day

National White Chocolate Cheesecake Day

March 7 National Crown Roast of Pork Day

National Cereal Day

March 8 National Peanut Cluster Day

March 9 National Crabmeat Day

1 posted on 03/03/2012 9:46:52 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 - just contact me)

Recap of last week’s recipes (Feb 25th)

Appetizers _ Post#` 06 _ Pecan Crusted Artichoke Dip

Beef _ Post#` 42 _ Taco Calzones

Bread _ Post#` 32 _ Tortillas
Bread _ Post#` 52 _ Tortillas

Cake _ Post#` 07 _ 3-2-1 Cake

Pork _ Post#` 18 _ Red Neck Eggrolls
Pork _ Post#` 23 _ Homemade Pork
Breakfast Sausage
Pork _ Post#` 30 _ Mu Shu Pork
Pork _ Post#` 44 _ Peking Pork Chops

Rice _ Post#` 28 _ Jambalaya (pressure cooker)

Seafood _ Post#` 20 _ Easy Shrimp Pasta
Seafood _ Post#` 54 _ Oven Fried Flounder (Fluke)

Soup _ Post#` 15 _ Santa Fe Soup
Soup _ Post#` 33 _ Clam Chowder

http://www.freerepublic.com/focus/chat/2851190/posts?page=58#58


2 posted on 03/03/2012 9:49:19 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; All

To add on to the thread from last week, here’s another use for cabbage/cole slaw mix. This is surprisingly good - even my picky eater SIL like it and asked for the recipe. I’ve seen the recipe in a couple of places .... can’t tell whose it is so I’m just posting it. You could also easily use your own favorite cole slaw recipe and add the shrimp to that.

Shrimp Cole Slaw

½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon sugar
pepper to taste
4 cups cabbage, finely chopped (1 small head)
1 cup finely chopped celery
1-1/2 tablespoons finely chopped onion
2 cups fresh or frozen small shrimp, cooked and deveined (or 2 cups canned shrimp, drained and rinsed)

In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper & stir until well blended.
In a large bowl, combine cabbage, celery, onion and shrimp; add mayo mixture and stir until well blended.
Refrigerate until serving time.

Serves 4.


3 posted on 03/03/2012 10:03:05 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
Here is one of my tried and true recipes that I serve to guests. It is very good; can be doubled, made up of my common ingredients, goes together quickly, doesn't cost that much, and tastes great.

PORK-TENDERLOIN and SWEET-POTATO STEW
Serves 4 +

1 Tablespoon Cooking Oil
4 Small Onions Pealed and quartered
5 Cloves Garlic Minced
1 Tablespoon Flour
½ Cup Dry White Wine (used a table wine)
1 Pound Sweet Potatoes, peeled and cut into ½ inch chunks
28 oz Canned Tomatoes, drained and chopped
2 Cups Low sodium chicken broth or homemade stock
1 teaspoon Dried Thyme
1 Bay Leaf
¾ teaspoon Salt
1 ½ Pounds Pork Tenderloin, cut into 1 ½ inch cubes
¼ teaspoon Fresh-ground Black Pepper
3 Tablespoons Chopped Flat-Leaf Parsley

In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened (about 7 minutes). Stir in the garlic; cook for an additional minute. Add the flour and cook, stirring, for 1 more minute.

Add the wine and bring to a boil, scrape the bottom and sides of the pan to dislodge any of the brown bits – important flavor sources! Add the sweet potato cubes, drained tomatoes, chicken broth, thyme, bay leaf, and salt. Cover and simmer for 20 minutes (the sweet potato will be fork tender).

Add the pork cubes. Cover and simmer until the meat is done (about 10 more minutes).

Remove the bay leaf. Stir in the pepper and parsley.

Serve with corn bread or a good multi-grain bread and either a Gamay- or Cabernet-Franc Red Wine. Any other light, fruity red wine with plenty of acidity will balance the stew’s basic taste.

4 posted on 03/03/2012 10:07:39 AM PST by Nip (TANSTAAFL and BOHICA)
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To: libertarian27; All
I found this really terrific article on edible flowers – lots of info and a comprehensive chart ….. so, what is being cooked not only tastes great, it looks fabulous as well!

Edible Flowers

5 posted on 03/03/2012 10:12:25 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: MissMagnolia

Pansies are my favorite to do. They come out beautiful! For whatever reason kids seem to get a big kick out of them, too.


6 posted on 03/03/2012 10:36:11 AM PST by Irenic (The pencil sharpener and Elmer's glue is put away-- we've lost the red wheel barrow)
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To: Irenic

I love pansies, such gorgeous colors .... in a pot blooming or on a plate! :-)


7 posted on 03/03/2012 10:38:30 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: Irenic

I took a fruit salad to a function once. It was just cut fruit, a bit of lemon juice, a splash of Grand Marnier, and edible flowers. It looked very elegant and was quite a hit.


8 posted on 03/03/2012 10:45:38 AM PST by pops88 (Geek chick over 50)
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To: libertarian27

Hazelnut Crusted Pork Tenderloin

2 Pork Tenderloins (trimmed)
2 cups chopped hazelnuts (more if you need it)
2 tsp. olive oil
4 sprigs chopped rosemary

Make It

HEAT oven to 400°F.

Brush meat with oil; coat evenly with nuts and rosemary.

PLACE tenderloins, side-by-side, in foil-lined 13x9-inch pan.

BAKE 30 to 35 min. or until done (150ºF).

Easy and simple, but sooo good.


9 posted on 03/03/2012 11:13:02 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 made this last weekend — very quick and very good!!

Dutch Pancake

Makes 2-4 servings

Ingredients:
• 6 tbsp. melted butter or margarine
• 1 cup flour
• 1 cup milk
• 4 eggs
• 1 can of apple pie filling (or your choice of flavors)
• Maple syrup, whipped cream or powdered sugar, optional

Spray 11 x 7 pan with nonstick spray; preheat oven to 400 degrees.

Melt butter and pour into pan and set aside. Place milk into mixing bowl. Gradually whisk flour into milk and then eggs, one at a time, making sure all lumps are gone and batter is smooth. Pour batter into pan but don’t stir batter into melted butter – just pour over the top. Spoon pie filling on top of batter.

Bake at 400 degrees for 30-35 minutes or till pancake is well puffed up and browned around the edges. Cut into squares and dust with powdered sugar or serve with maple syrup or whipped cream. (If using apple pie filling, you may want to add a teaspoon or so of cinnamon to the batter.)

Yum!


10 posted on 03/03/2012 12:24:08 PM PST by Fast Moving Angel (Newt's not a perfect candidate but Jesus isn't running this year. - shoff)
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To: libertarian27
Kimchi is not only a Korean side dish, it can also be used as a meat marinade.

Kimchi Dakgalbi

11 posted on 03/03/2012 12:40:10 PM PST by Tamar1973 ("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
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To: libertarian27
SUPER SIMPLE APPLE DUMPLINGS

Ingredients:

1 8-count can of crescent rolls

1 medium tart apple (I use Granny Smith)

3/4 cup butter

3/4 cup sugar

1 tablespoon cinnamon powder

12 oz. can of diet lemon-lime soda or diet ginger ale

Directions:

While heating the oven to 360 degrees ...

Using a combination apple-corer/slicer, section/core the apple into 8 sections. Leave the peel on, or peel the apple and then section/core it into 8 sections. Either way works great.

Open the can of prepared crescent roll dough.

Lay out a crescent on a flat surface, pat thin. Lay a section of apple across the narrow end, then roll up toward the wide end. Fold the loose flaps of dough over the ends of the apple section and gently pinch the dough closed all round the section of apple. Repeat with the other seven sections of apple.

Lay in a deepish baking dish (glass or ceramic works best) that will just hold the eight sections.

Place the butter in a microwave dish, pop in the microwave on high to thoroughly melt it (30 to 45 seconds). Add the sugar and cinnamon. Stir with a spoon until well mixed. Pour over the dumplings in the baking dish. Pour the 12 ounces of soda or ginger ale over the dumplings.

Bake uncovered at 360 degrees for 45 minutes. Remove and serve while hot, spooning sauce over the tops of the dumplings after dishing them up.

Notes:

1. The tops of the dumplings will be toasty brown and crisp, the bottoms gooey sweet from cooking in the butter/sugar/soda sauce, the centers hot and appley. Yum!!

2. A serving is two dumplings, unless the diner doesn't have a sweet tooth, in which case one dumpling will do.

3. The recipe scales nicely for larger crowds. The first time I made this, it was for a wedding rehearsal dinner for 20 people. I made 56 dumplings (seven apples, seven cans of crescent rolls). Men always ate two, sometimes three; many women ate only one.

4. Servings go furthest if a scoop of vanilla ice cream or vanilla custard is added over the dumplings when served.

5. Don't skimp on the soda! It reduces while baking and is critical for creating sufficient dumpling sauce at the end of baking.

6. Using diet soda or diet ginger ale helps keep the calorie count down without depriving the desert of flavor or sweetness.

For a dynamite dessert, prepare the wrapped apple sections and place in baking dish while preparing dinner. Just before sitting down to eat, add the sugar/butter and soda and begin baking. By the time diners have finished eating and the table is cleared, the piping hot dumplings will be coming out of the oven.

12 posted on 03/03/2012 1:08:09 PM PST by Brandybux (Oportet ministros manus lavare antequam latrinam relinquent.)
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To: libertarian27

My first contribution:

Chocolate Cake

Cake: 1 1/2 cups of flour
1 cup superfine sugar
1 tsp baking poweder
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1 1/2 sticks unsalted butter, soft
2 large eggs
2/3 cup sour cream

Set oven to 350. Put all the ingredients in a food processor and process until smooth and thick. If too thick, add a little milk to loosen. Spoon into two 8 inch cake pans (Wilton makes these). Slip into oven for 25-30 minutes.

Let cakes cool on a rack.

Frosting:
3/4 stick unsalted butter
6 oz semisweet chocolate
or chips
2 1/2 cups confectioners’ sugar
1 tbls light corn syrup
1/2 cup sour cream
1 tsp vanilla extract

Melt the butter and chocolate bits in a saucepan on low or in a bowl over a simmering pot of water. Once melted, remove from heat and let cool. Sift confectioners’ sugar in a separate bowl. To the chocolate, add corn syrup, sour cream and vanilla to combine. Whisk in the sugar. The frosting will be quite thick. Spread a third of the frosting on the bottom layer and place top layer over it. Put the rest of the frosting on top of the cake and coat the top and sides, making nice swirls. If you have tiny flowers made of sugar (also sold by Wiltons), place them around the top of the cake. Enjoy!


13 posted on 03/03/2012 2:10:21 PM PST by miss marmelstein
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To: libertarian27
Breakfast in a Cup (Muffin from Dr. Oz's show)

1/4 cup ground flax seed
1 tsp baking powder
2 tsp Cinnamon
1 tsp Coconut oil
1 Egg
1 packet of Stevia

Mix all together in a cup. Put in Microwave for 50 seconds.(I spray inside of cup with a little EVOO).

Turn cup upside down on plate till it releases. This is a high protein meal with fiber, that helps keep sugar regulated and your energy up and hunger down.

I think the cinnamon called for in the recipe is too much, so I reduced it to about 1/4 a Tablespoon, and made up the difference with a little added ground flax and brown sugar(reduced stevia). I have also added cranberries or raisins and almonds or pecans.

Sooo quick and easy. The flax has protein and vegetarian omega 3’s. Whole eggs also contribute to the “good” cholesterol(HDL).

14 posted on 03/03/2012 3:02:22 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: All

It’s been a weird day. I was looking at the name of the recipe I posted & wondering .... was it originally Cold slaw (which made more sense to me) & how did it the name ‘Cole’ slaw come about. So ... I finally quit thinking about it and looked it up. Here’s the link and the answer:

http://wiki.answers.com/Q/Where_did_coleslaw_come_from

Coleslaw was probably consumed, in its earliest form, in the times of the ancient Romans. Since then, it has been popularly adopted in many countries, including (but not limited to) the United Kingdom, the United States, Germany, Belgium, and Spain. However, the mayonnaise variety of coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term “cole slaw” arose in the 18th century as a partial translation from the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. It was commonly called cold slaw in Britain until the 1860s when “cole” (meaning cabbage) was revived. “Cole” originates from the Latin, colis, meaning “cabbage”, and is the origin of the Dutch word as well. In addition to calling it “coleslaw,” U.S. Southerners also refer to it as “slaw.” Today, coleslaw generally refers to the variation of the recipe with a mayonnaise-based dressing on the shredded cabbage and other vegetables.


15 posted on 03/03/2012 5:32:12 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: miss marmelstein

Oh, thank you, thank you! I’m always on the lookout for good non box cake and frostings from scratch!


16 posted on 03/03/2012 6:24:17 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: MissMagnolia

We have similar minds :>)


17 posted on 03/03/2012 9:15:49 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Netizen

My only caveat with this recipe is that if the batter seems too stiff, add some milk to loosen, OK?


18 posted on 03/04/2012 4:05:38 AM PST by miss marmelstein
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To: libertarian27

I was watching Giada last weekend; she made a Potato/Yam Gratin. Yes, it sounds a bit odd at first blush...BUT, a local restaurant has featured a similar dish for years, and I have always wished I could make it at home, since said restaurant is otherwise simply awful (I was recently served rare chicken there if that gives you any idea)!!

I tried the recipe on Tuesday, and am thrilled to report that it is fantastic....blows regular scalloped potatoes away.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/three-cheese-potato-gratin-recipe/index.html

I had asiago on hand, but used gouda in place of both of the others...it turned out great!


19 posted on 03/04/2012 4:47:40 AM PST by garandgal
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To: garandgal

This may be making a debut at our Easter lunch - thanks!


20 posted on 03/04/2012 5:18:18 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: miss marmelstein

Thanks.


21 posted on 03/04/2012 8:19:31 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: All

Recap of this threads recipes

Cakes _ Post#` 13 _ Chocolate Cake

Dessert _ Post#` 12 _ Super Simple Apple Dumplings

Marinades, Sauces _ Post#` 11 _ Kimchi Dakgalbi-Meat Marinade

Muffins _ Post#` 14 _ Beakfast Muffin in a Cup

Pancakes _ Post#` 10 _ Dutch Pancake

Pork _ Post#` 09 _ Hazelnut Crusted Pork Tenderloins

Potatoes _ Post#` 19 _ Three Cheese Potato Gratin

Soup & Stews _ Post#` 04 _ Pork Tenderloin & Sweet Potato Stew

Vegetables _ Post#` 05 _ Edible Flowers
Vegetables _ Post#` 03 _ Shrimp Cole Slaw


22 posted on 03/10/2012 11:29:09 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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March 10th Thread

http://www.freerepublic.com/focus/f-chat/2857329/posts


23 posted on 03/10/2012 11:34:29 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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