Skip to comments.FReeper Weekly Recipe Thread (March 10, 2012)
Posted on 03/10/2012 11:31:36 AM PST by libertarian27
Welcome to the 14th installment of the FReeper Weekly Recipe Thread for 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)
Oatmeal-Nut Waffles Day March 11
National Baked Scallops Day March 12
Coconut Torte Day March 13
National Potato Chip Day March 14
National Pears Helene Day March 15
National Artichoke Hearts Day March 16
Ping to the Weekly Recipe Thread:
Recap of recipes from last week (March 3rd)
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
Just as a matter of curiosity, do left-wing forums ever have things like this recipe thread, or the weekley gardening thread, or anything fun? Since I never go to one I wouldn’t know.
Probably not......the left’s idea of fun is whining about the right! They have no interests beyond navel gazing.
Southern 3 Bean Salad
1 16 oz. can cut green beans, drained
1 16 oz. can cut yellow beans, drained
1 16 oz. can red kidney beans, drained
1/4 cup chopped green bell pepper
1/4-1/2 cup sliced purple onion
1/2 cup cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon pepper
Dump beans in colander and rinse, drain well. Combine beans, green pepper, and sliced onion. Mix the remaining ingredients in a bowl, whisk together then pour over bean mixture. Toss well and chill for at least 4 hours. Store in refrigerator.
Serves 10 to 12.
* Note, I usually double the recipe because it’s even better leftover. It lasts well for up to 5-7 days covered tightly in the refrigerator.
You made me go over to DU and look....:(
Nope, they do have group forums for off-socialist stuff and one there for cooking but no one has posted in that area for months.
This is such an easy and very delicious recipe for those of us who LOVE key lime pie!
Key Lime Pie
1 (9 inch) prepared graham cracker crust (or a regular pie crust, if you prefer)
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup Key lime juice (not everyone has Key limes available, but regular limes will do. Fresh-squeezed, strained is best)
1 tablespoon fine-grated lime zest
Preheat oven to 350 degrees F.
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake for 25 to 30 minutes, or until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Top with whipped cream if desired.
I was over at Church earlier, setting the Altar for the morning, and discovered no one was signed up for “coffee hour” so I’m going to hit up my tried and true roll ups.
Cranberry & Feta, Onion & cheese, Blue cheese and nuts, and cream cheese and lox. All use flour tortillas. Burrito size are quicker and make bigger rolls, but any size will do. I’m going to be using fajita size (little ones) because I forgot to buy the larger ones when I was picking up cheese.
Cranberry & Feta:
8oz cream cheese (room temperature)
4-6oz crumbled feta (room temp)
6oz bag dried cranberries(chopped)
Cream the cheeses in a mixer or food processor and mix in cranberries. spread on tortillas and roll tight. wrap in saran and refrigerate or freeze (will keep for 3 months in freezer.) 15 minutes before serving unwrap and slice.
Blue Cheese & nuts
8oz cream cheese (room temp)
4oz crumbled blue cheese (room temp)
4 oz chopped nuts (walnuts or pecans)
Chopped apple (optional)
Same as above
Cream Cheese & Lox
8oz cream cheese (room temp)
3-4tbs sour cream
3-4oz smoked salmon/lox (chopped)
1-2 TBS of capers (drained & chopped if large)
1-2tsp lemon juice
Same as above
Cheese and onion
3 large onions - chopped
1 stick butter
8oz cream cheese - cut in pieces
6-8oz shredded swiss cheese
Put onions and butter in frying pan and saute for about 20 minutes until they are limp, but not burned. Stir in cheeses until melted. Spread on tortillas and roll tightly. Wrap in saran and refrigerate overnight.
To serve: Preheat oven to 375. Grease baking sheet. Cut rolls into 1 inch slices. Place upright on baking sheet and bake for 10 minutes or until lightly browned.
So sorry, SAJ. My 13yo daughter has already claimed them. Bless her heart, if I tell her I will be making them she is willing to help out making all the other ones. If I’m not making those, I’m on my own. needless to say, I usually include them!!!!
thanks for looking. they didn’t strike me as people who could let go of the negativity long enough to enjoy recipes or gardening.
I wish we still had the kitty thread. the horse thread is gone too.
well if I weren’t so lazy I should re-start one or the other myself.
tweaked another recipe and made this a couple weeks ago and was waiting to post it. It has a nice flavor and is rather light, not heavy like most loaf quick breads. I didn’t add pecans but they’d be good in it. One of those larger cans of sweet potatoes would make double the recipe. This is a keeper.
Sweet Potato Bread
2 C canned sweet potatoes, mashed
2/3 C juice from the canned sweet potatoes
2 C sugar
1/2 C oil
3 1/2 C flour
2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t cinnamon
1 C chopped pecans (optional)
Pour into 1 sprayed large loaf pan or 2 smaller ones. Bake at 350 for 55 minutes or until done.
It keeps for several days in the frige wrapped.
Those sound awesome!
The Cheese and Onion one especially, anything with a stick of butter in it - I’m all over it! and I love Swiss!
They all look pretty easy and wicked tasty for party foods - love the variations.
Where can you get Key lime juice?
I don’t know if I’ve posted this but here’s a
Ham Roll Up
diced ham (use either leftover cooked ham or luncheon slices)
diced spring onions (the tops make it prettier but you could just use regular onions)
cream cheese, room temperature
Stir first three ingredients together. Spread onto tortillas and roll up. Refridgerate. Slice into pinwheels.
Espaguetis para la Cuaresma (Spaghetti for Lent, Panamanian-style).
1 lb thin spaghetti
6 oz button mushrooms, roughly chopped
6 oz medium black olives, pitted and sliced
4 large eggs
(optional) 4 large cloves fresh garlic, well chopped
2 TBSP capers (surfine or nonpareil size)
4 TBSP butter
2 TBSP e-v olive oil
1 tsp dried rosemary
1-2 tsps dried thyme
ground red pepper, to taste
ground black pepper, to taste
Worcestershire sauce (salsa ingles), to taste
Put 4-5 quarts water into large pot or saucepan. Add 2 TBSP fresh ground black pepper (NOT salt) to water, stir well and bring to boil.
In 2-quart saucepan, add butter, olive oil, mushrooms, chopped garlic if used, capers and rosemary. Mix well with spoon and bring to a light simmer, just melting the butter, and stirring gently every minute or two.
In a large bowl, put eggs, black olives, Worcestershire (I like about 2 TBSPs, btw) and thyme. Whisk well to mix and set aside.
When water boils, add spaghetti. When water returns to a boil, cook for 7-8 minutes. After 5 minutes, turn up the heat on the butter/oil/mushroom pan so that the butter/oil mix is just short of boiling.
When spaghetti is done, AS QUICKLY AS YOU CAN, 1) drain spaghetti in colander (or, a VERY CLEAN tennis racket works great for speed!), 2) add spaghetti to egg/thyme bowl, 3) add butter/oil/mushroom mix to egg/thyme bowl.
Sprinkle a little ground red pepper and ground black pepper as you like into the bowl, toss thoroughly but quickly with tongs until well mixed and the pasta is shiny all through.
If you fancy ground Parmesan, sprinkle on generously.
Serve IMMEDIATELY. The pasta WILL cool off more quickly than you imagine. For health paranoiacs (about raw eggs), don't fret -- the hot pasta and hot oil/butter will cook the eggs very nicely, same principle as carbonara but without the bacon oil.
If the recipe seems "too oily" to your taste, feel free to use less, but do keep in mind the mushrooms will absorb quite a lot of the oil/butter.
Please note that there is NO salt added to this dish. The only salt present comes from the Worcestershire, olives and capers. If you prefer more salt, I would recommend adding seasoned salt to taste to the cold egg/thyme bowl before adding the pasta.
I usually use a brand called Nellie & Joe’s — it’s in a yellowish bottle and is available in the grocery store, Walmart, some liquor stores carry it, or you can get it online.
That’s the brand I use also. Nellie & Joes’s Key Lime Juice. I want to go out and get the ingredients to make one now!
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