Skip to comments.FReeper Weekly Recipe Thread (March 17, 2012)
Posted on 03/17/2012 1:58:03 PM PDT by libertarian27
Welcome to the 15th 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 five- 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)
Corned Beef and Cabbage Day March 17
Oatmeal Cookie Day March 18
Poultry Day & National Chocolate Caramel Day March 19
Bock Beer Day & National Ravioli Day March 20
California Strawberry Day March 21
Coq Au Vin Day March 22
National Chip and Dip Day & National Melba Toast Day March 23
(Corn Beef Point Simmering on the stove as I Type:)
Weekly Recipe Thread Ping List***
(to be added/deleted - please contact me)
Recap of last weeks recipes:
Appetizers _ Post#` 09 _ Cream Cheese Roll-Ups (various)
Appetizers _ Post#` 15 _ Ham Roll-Up
Appetizers _ Post#` 32 _ Cream Cheese Roll-up
Breads _ Post#` 13 _ Sweet Potato Bread
Breads _ Post#` 44 _ Lemon Apricot Tea Bread
Desserts _ Post#` 46 _ Rhubarb Dessert Recipes (various)
Pasta _ Post#` 17 _ Spaghetti for Lent (Panamanian-Style)
Pies _ Post#` 08 _ Key Lime Pie
Soups & Stews _ Post#` 25 _ My Grannys NC Brunswick Stew
Vegetables _ Post#` 06 _ Southern Three Bean Salad
kids are off of school here Mon guess it is for choc caramel day
Sounds like a good reason to me! Yum
I am looking for a good corn bread recipe. I gave tried a lot and can’t find what we are looking for. We like the sweeter one like that served at Famous Dave’s Restaurant. The boxed Jiffy mix is good but it has trans fats so I prefer to make it myself.
Does anyone have a recipe that is sweet and tastes like the boxed Jiffy mix or Famous Dave’s, and doesn’t use lard/shortening/trans fats?
The kids are off so when they decide to have some choc caramel, the local school Food Police can’t grab them and ruin their lives with a charge of violating MO’s food Laws.
Is corned beef salty? I’m curious because I was looking around online and see that corned beef is just brisket that has been preserved in salt.
Just wanted to tell y’all how much we’ve enjoyed Groom’s Peanut Butter Pound Cake posted by Netizen. It stands alone—doesn’t need the chocolate ganache.
It’s funny/peculiar: I’ve never gone out of my way for peanut butter, but it’s transformed into heavenly goodness with a good cake recipe!
Sorry, can't help you on the cornbread.
Yes, the Boiled Dinner Corned Beef Meat is very salty - I just checked my package - a no-name Corned Beef Point- and it states 1100mg sodium for a 4oz serving....I don’t cook one that often - I think I might go for 2,000mg tonight!
I love Beets along with the dinner too - whether cooked or cold with vinegar - flavors really work well together. (I prepare them separately - not in the big ‘ole pot)
Never used corned beef, but use to buy a small picnic ham and put it in a pot with a chopped up head of cabbage, cook until the rind comes off the ham. Can add any veggie you want to the pot..Picnic hams use to be real cheap when I was raising my family...the ham would just fall off the bone. It was tasty...
I may have to take a stab at that cake. It intrigues me just enough. lol
Yes the Corned Beef can be salty. That is how it is cured - in a salt water brine. If you soak it in water for about 30 minuets per pound before cooking the soaking helps to reduce the saltiness - use the water it was soaking in to boil your veggies for the flavor.
The term corned beef or just the term “corned” comes from the British. In the “Olden” days before refrigeration they used very coarse salt pellets that looked like and were about the same size as a kernel of corn and covered the beef or other meats in the salt pellets to preserve it. Thus the term “Corned”. In the US we mostly use a salt water brine to “corn” the beef.
My wife and I are having a corned beef supper tonight with cabbage, small new potatoes, carrots and onions - I am cooking the beef in a pressure cooker right now!
During Lent Famous Dave’s has been having all you can eat fish on Fridays. Not a thick battered fish, but a seasoning type batter. Its pretty good, if you have a FD in your area.
I use Miracle Maize that I buy at Kroger. I buy the sweet. It reminds me of Famous Dave’s.
Only ingredients in it are Wheat Flour, Cornmeal, Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.
I was given some deer steak and burger, anyone have any good bbq recipes?
Thanks. That’s a day’s worth of salt right there! lol Ok, can you make the corned beef using a brisket and your own seasonings to avoid the salt preservation aspect, or wouldn’t it be the same? Would that just be a brisket dinner or do they use different seasonings?
I understand buying the corned beef with the seasonings already in the bag for ease.
Thanks! I’ll have to check that out. We don’t have any Kroger stores near us, but there is one a little over an hour away and we pass it on our way to visit our son or pick him up from college. We have to go next Fri or Sat, so maybe we can stop and check see if they have it there and get a few.
I’m not sure about the trans fats (will check the next time I go to the grocery store), but the best cornbread mix I’ve come across is Marie Callender’s. Slightly sweet, but not overly so, rises higher and is fluffier than Jiffy.
Yes you can make your own. There are web sites that have instructions for Corning your own Brisket for Corned Beef. Most all of them use coriander as one of the herb ingredients. Other herbs are up to your tastes. It can take quite a bit of time to corn the beef or other meat (Turkey, Pork, Chicken) a week? So you must plan on corning ahead to the cooking / serving day.
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