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FReeper Weekly Recipe Thread (Happy Easter)
FreeRepublic Cooks | April 7, 2012 | libertarian27

Posted on 04/07/2012 6:43:36 AM PDT by libertarian27

Welcome to the 18th 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 seven- 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
Happy Easter

Food Holiday's for the week:

Coffee Cake Day April 7

National Empañada Day April 8

Chinese Almond Cookie Day April 9

National Cinnamon Crescent Day April 10

National Cheese Fondue Day April 11

Grilled Cheese Sandwich Day - National Licorice Day April 12

National Peach Cobbler Day April 13

1 posted on 04/07/2012 6:43:44 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

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

Recap of recipes from March 30th Thread:

Dessert _ Post#` 17 _ Easy Sticky-Toffee Pudding
Sauces _ Post#` 3 _ Homemade Mayonnaise
Seafood _ Post#` 6 _ Crabmeat Au Gratin
Soup _ Post#` 10 _ Grandpa Bagby’s Rocking Tater Soup
Vegetables _ Post#` 14 _ Cheesy Broccoli

http://www.freerepublic.com/focus/chat/2866351/posts?page=22#22


2 posted on 04/07/2012 6:46:07 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

Looking for something different to make for Easter Dinner?

Check out the Free Republic Online Cookbook Thread from last year for great recipes:

http://www.freerepublic.com/focus/chat/2818541/posts


3 posted on 04/07/2012 6:54:51 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

We are making this for supper tomorrow. We are having friends over and they are dying to try it out. It will only be the second time we’ve made it - it’s still experimental cuisine.

Tur-Bac-Hen

Origin of the recipe:

We had a bacon-themed potluck at my workplace for St.Patrick’s Day (March 16th, since the actual holiday fell on a weekend this year). When it was first announced, a coworker and I had a brief discussion about what to bring (Bacon ice cream? Bacon-wrapped bacon?).

I jokingly suggested Tur-Bac-Hen, inspired by Turducken. After further consideration, I decided to go ahead and make it, since my wife and I both enjoy experimenting in the kitchen. I settled on using a single breast of turkey, layered with a filling and bacon, and a chicken breast, also stuffed the same way.

Serendipitously we ended up with some accidental home-made yogurt cheese when a batch of yogurt didn’t quite turn out. It is very much like Feta cheese, which can most likely be substituted in this recipe.

This dish was also deceptively easy to prepare, which is never a bad thing.

Ingredients:
1 turkey breast (boneless or de-boned)
1 boneless chicken breast
1 bunch of cilantro
8-10 cloves garlic
1 cup yogurt cheese or Feta cheese (packed)
1 lb bacon
1 tsp sea salt

To Do List:

Cook all but 4 slices of bacon until lightly crisp and blot the grease. Set aside the other 4 uncooked slices for later.

Blend garlic and cilantro in a food processor until well chopped. Add cheese and mix again until well blended or mix by hand.

Split both breasts across the middle, so when you lay them out flat they look like hearts.

Cover inside of breasts with cheese mix, sprinkle salt on them, then lay cooked bacon on them. It may be necessary to break the bacon strips in half to make them fit (you don’t want them hanging out in the oven, as they may get overcooked).

Lay the chicken breast inside the turkey breast, then fold the whole thing over, like closing a book.

Cover with the 4 pieces of uncooked bacon in a criss-cross pattern.

Place in a small casserole dish and cover in foil (remove for last 45 minutes or so of baking, so the bacon and the turkey breast get browned). Make sure the dish has substantial sides, as a fair amount of juice will collect at the bottom.

Bake in 325 degree oven until inside temp reaches 180 degrees.

Note on baking: due to time constraints the day we made this, we had to ratchet up the temperature to hurry the process along, so we don’t have the exact figures on cook times. Just figure on fussing over it for a couple of hours.


4 posted on 04/07/2012 7:17:51 AM PDT by Disambiguator
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To: libertarian27
This Marinate is great on kabobs as well.

Rosemary, dijon, garlic leg of lamb

5 posted on 04/07/2012 7:44:48 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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Good week for rabbit stew?? :)


6 posted on 04/07/2012 7:46:05 AM PDT by Keith in Iowa (Willard Romney, purveyor of the world's finest bullmitt. | FR Class of 1998 |)
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To: libertarian27; All
First, a Happy and Joyous Easter and Passover to all.

Have two things I'd like some help/advise with.

1. About 4 weeks ago, I hardboiled a bunch of eggs. Put them in the fridge, as I was making egg salad for a picnic the next day. Yesterday, as I was looking for something in the back of the fridge, voila, I found an egg..it must have rolled off the plate. Any clue as to how long it's good for? I'm going to toss it out...but am curious as to how long a hard boiled egg ( in the shell ) can stay refrigerated.

2. Now the biggie. I've made matzoh ball soup for years..everything from scratch..and it's usually just about perfect..my recipe serves 8..makes 16 matzoh balls. They're always floaters, not sinkers..light, not dense. Well, this past Tuesday, my parish held a seder, so I voluntered ( with lots of help) to make matzoh ball soup for 120..I scaled up the recipe, but some of the matzoh balls were, well, dense..We were cooking them in four big pots..but I do think that there were MORE balls in each pot than I'd normally do..because of the large number we needed. So, should I have boiled them longer?

Many thanks

7 posted on 04/07/2012 7:57:44 AM PDT by ken5050
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To: mylife

MMMMMmmmmmm, sounds delicious!


8 posted on 04/07/2012 7:57:55 AM PDT by EverOnward
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To: EverOnward

It is delicious!


9 posted on 04/07/2012 7:59:37 AM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: Disambiguator

That sounds like a keeper to me. There are only the two of use, so this scaled down and modified Tur-Bac-Hen is on target for us. Also, we are Southern by birth so we use lots of bacon in cooking.


10 posted on 04/07/2012 8:17:13 AM PDT by rightly_dividing
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To: libertarian27; All
We have our Easter family lunch tomorrow at 1:00. I am blessed with a wonderful family so these get-togethers over a potluck meal are pure gold to me – my very favorite thing these days. Today, I am opening up a bottle of wine I got for a present, pouring myself a nice glass, and working on my dishes for tomorrow. A lot can be done ahead and with an early morning breakfast/church service to attend, the more I can get done today, the more relaxed tomorrow will be.

The menu is making my mouth water already. My SIL is having ham and making her cheesey hash brown potato casserole (I don't have the recipe, but I want it!!). She's also doing a relish tray and deviled eggs. Her mom is bringing a fruit bowl. I am bringing green beans with bacon/onions, a Whipped Cream Salad, a carrot souffle, and a Spinach & Edamame salad ( a healthier alternative for my youngest brother who strictly watches what he eats). For dessert, my SIL is having a pie & I am making an Apple & Pear Crisp (Ina Garten recipe) that is supposed to be really good. I have some good cake recipes, but for whatever reason, I am just not in the mood to bake a cake.

A note regarding the wine ….. saw a little saying “I tried cooking with wine for the first time last night. Afer five glasses, I forgot why I was in the kitchen.” Nope, I'm not that bad, but when I'm working on a major meal, a sip now and again keeps me a happy cook. :-)

Links:

Apple & Pear Crisp
Spinach & Edamame Salad
Carrot Souffle
(I read the comments on the souffle and will take posters' advice on cutting back on the sugar & using the blender to get all the chunks out of my carrots)

11 posted on 04/07/2012 8:56:08 AM PDT 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

Homemade Ketchup

1 can 6-oz. no salt added tomato paste
1/4 cup water
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 Tablespoons apple cider vinegar

Mix ingredients well. Add more spices if needed to taste. Store in the refrigerator in a capped glass jar or an old squeeze ketchup bottle.

Add your favorite hot sauce for hot ketchup.

Recipe can be doubled or more.

Keep refrigerated. Toss after a month or so.

Notes:

I used Hunt’s Tomato Paste and, after adjusting the spices, it came very close to tasting like Hunt’s Ketchup.


12 posted on 04/07/2012 9:09:23 AM PDT by HoneysuckleTN (Where the woodbine twineth...)
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To: rightly_dividing

Let me know what you think if you end up making it.


13 posted on 04/07/2012 9:37:53 AM PDT by Disambiguator
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To: libertarian27

My 93 year old mom will be the only one joining us this year as our son scheduled his son’’s birthday party for tomorrow. We figure mom has limited ime which is a treasure to us. She lives in an assisted living center and is tired of fish, pork, and chicken and just wanted finger foods. To that end, we’ll hve the following:

Shrimp cocktails
Tomato/mozzarella and basil stacks drizzled with basil olive oil
Two different typws of melon wrapped in proscuitto
Aspargus roasted in proscuitto
Cheese and cracker tray
Lemon bars
A few toddies

And watch the Masters together

Happy Easter all!!!


14 posted on 04/07/2012 9:59:51 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Disambiguator

I will, but it will be a week or two before we do it.


15 posted on 04/07/2012 10:55:34 AM PDT by rightly_dividing
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To: libertarian27
Since April 12 is supposed to be Grilled Cheese sandwich day, here's a fun grilled cheese option.

Kimchi grilled cheese sandwich.

16 posted on 04/07/2012 11:21:37 AM PDT by Tamar1973 ("Never care what the other guy has, it is not yours and someone always has more."--isthisnickcool)
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To: Disambiguator

Here’s something that has bacon & looks pretty good!!

http://www.freerepublic.com/focus/chat/2869204/posts?page=4#4


17 posted on 04/07/2012 11:23:09 AM PDT 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

I remember that thread.

Maybe I’ll post pictures of my dish when it comes out of the oven tomorrow.


18 posted on 04/07/2012 12:17:24 PM PDT by Disambiguator
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To: libertarian27

Hi, Libertarian27! I tried a new recipe this week and it is great. Just wanted to pass it on to Freeper bakers

BURGER BUNS:
3/4 to 1 cup lukewarm water
2 tbsp butter
1 large egg
3 1/2 cups all purpose, unbleached flour
1/4 cup sugar
1 1/4 tsp salt
1 Tbsp instant yeast
Topping: 3 tbsp melted butter

Directions: Mix and knead all of the dough ingredients (by hand, mixer or bread machine). I went old fashioned and did it by hand. Make a soft, smooth dough (I kneaded about 5-7 minutes). Cover the dough and let rise for 1-2 hours or until it has doubled in bulk. Deflate the dough gently. Divide into 8 pieces. Shape each piece into a round ball, flatten to about 3” across and place them on a lightly greased or parchment lined baking sheet. Cover and let rise for about an hour or until noticeably puffy. Brush the buns, gently, with half the melted butter. Bake in preheated over at 375 degrees until golden. Remove from oven and brush with remaining butter (the butter gives an extra richness and pretty satiny crust)

***These buns will hold up to your juiciest burgers, pulled pork barbecue, or even piled high lunch meat. We really enjoyed it and I hope you do as well. Hugs, Mom


19 posted on 04/07/2012 12:38:27 PM PDT by momtothree
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To: ken5050

4 weeks? I’d toss it

I have eaten eggs that were a week to 10 days past their expiration and they were fine, I imagine they last longer if they have been cooked.

I’d smell it before I ate it but I still think 4 weeks is a risk and I’d just toss it.


20 posted on 04/07/2012 12:58:41 PM PDT by hattend (Jesus wants me to make churches pay for abortions. - Barack Obama)
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To: ken5050

Hard-boiled eggs do not keep nearly as long as raw eggs, which can last three to five weeks in the refrigerator. One week for hard boiled.

Why raw eggs keep longer: There is a good reason for this. When a hen lays an egg, it puts a naturally protective coating on the outside of the shell. The bad news is, during the washing and sanitizing process before packaging, eggs lose that coating. But the good news is, processors replace it with a tasteless, natural mineral oil coating.

Boil the egg and that coating is removed.


21 posted on 04/07/2012 5:21:27 PM PDT 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: libertarian27; All
Happy Easter to ALL!

Wish I could contribute something this week but it's just not possible with all that my family and I have going on. New grand kids, working on cars, and just plain working, LOL!

I have made a few things over the past couple of weeks but didn't keep track of the recipes as I should.

The only thing that comes to mind is something I may have posted before. It's an unintentional variation on a recipe from Betty's Kitchen from YouTube.

Gooey Butter Cake

18.25-ounce package yellow cake mix
1 egg
1 stick butter (1/2 cup), melted and cooled
8-ounce package cream cheese, softened
2 additional eggs
1 teaspoon vanilla extract
1 additional stick butter (1/2 cup), melted and cooled
16-ounce box confectioner's sugar (powdered sugar or icing sugar)
cooking oil spray

In a mixing bowl, combine the yellow cake mix, 1 egg, and 1 stick melted butter. Mix with an electric mixer until fully mixed. Press this mixture firmly and evenly into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Set aside.

In a mixing bowl, beat 8 ounces of cream cheese until light and fluffy. Add 2 eggs, 1 teaspoon vanilla, and 1 stick of melted butter. Beat until fully mixed.

Add 1 box confectioner's sugar and beat well. Spread mixture evenly over the cake mixture and bake in a 350 degree (F) oven for 40 to 45 minutes.

Remove from oven and allow to cool. Cut into squares of desired size and serve.

The variation is that I started to make this without checking my cupboard. Used white cake mix instead of the yellow and it was 16 oz instead of 18oz IIRC.

Everything else was the same so the ratios were a bit off. Plus instead of a 13x9 pan the mixture seemed too thin so I put it in a bread loaf sized Pfaltzgraff stoneware.

Needless to say there was WAY more "icing" than what was needed HOWEVER it turned out GREAT! Thicker than it should have been and probably a lot sweeter but it was gone before I knew. Everyone loved it. All that was left for me was only about a one inch square piece.

22 posted on 04/07/2012 6:07:28 PM PDT by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: rightly_dividing; MissMagnolia; libertarian27
Here are a couple of pictures of the dish during preparation.

I accidentally shorted myself on raw bacon, but that's ok. The cross is more appropriate for Easter - kind of like a hot cross bun made of meat. I doubled the recipe and my mad math skillz failed me.

Here are the breasts and the innards:

Here they are ready to toss in the oven:

I'll put up a picture of the finished goods tomorrow, if I remember. We are having guests, so I'll be distracted.

23 posted on 04/07/2012 10:24:48 PM PDT by Disambiguator
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To: Disambiguator

That looks great. Not a criticism, but I think for me I’d play with different stuffings because I’m not a big fan of cilantro. I’m thinking a little mayo, Parmesan, cream cheese and garlic, or maybe cranberry, pecans and a mild, buttery cheese. So many possibilities! I see it in my future. Thanks for sharing and for the pictures.


24 posted on 04/08/2012 12:37:26 AM PDT by pops88 (Standing with Breitbart for truth.)
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To: pops88

We lived in New Mexico for 12 years, so cilantro is a staple for us. Mixed with garlic, you can’t go wrong (in our opinion). For sure, any stuffing that works for you would be fine. That’s the beauty of experimental cuisine - you can do whatever you want.


25 posted on 04/08/2012 6:19:34 AM PDT by Disambiguator
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To: Disambiguator

That’s Beautiful!

Happy Easter!

(would love to see a picture of it cut too- to see the stuffing goodness:>)


26 posted on 04/08/2012 6:36:55 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Red_Devil 232
Many thanks for the advice, and the info.

And a Happy and Jyous Easter to you and yours..

27 posted on 04/08/2012 8:03:35 AM PDT by ken5050 (The ONLY reason to support Mitt: The Mormon Tabernacle Choir will appear at the WH each Christmas)
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April 14th thread
http://www.freerepublic.com/focus/f-chat/2871966/posts


28 posted on 04/14/2012 4:40:39 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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Recap of this thread’s recipes:

Breads _ Post#` 19 _ Burger Buns

Cakes _ Post#` 22 _ Gooey Butter Cake

Condiment _ Post#` 12 _ Homemade Ketchup

Poultry _ Post#` 4 _ Tur-Bac-Hen

Sandwiches _ Post#` 16 _ Kimchi Grilled Cheese Sandwich


29 posted on 11/17/2012 9:33:08 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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