Skip to comments.FReeper Weekly Recipe Thread (Happy Easter)
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)
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
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 Bagbys Rocking Tater Soup
Vegetables _ Post#` 14 _ Cheesy Broccoli
Looking for something different to make for Easter Dinner?
Check out the Free Republic Online Cookbook Thread from last year for great recipes:
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.
Origin of the recipe:
We had a bacon-themed potluck at my workplace for St.Patricks 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 didnt 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.
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 dont 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 dont have the exact figures on cook times. Just figure on fussing over it for a couple of hours.
Good week for rabbit stew?? :)
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?
MMMMMmmmmmm, sounds delicious!
It is delicious!
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.
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. :-)
Apple & Pear Crisp
Spinach & Edamame Salad
(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)
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.
I used Hunt’s Tomato Paste and, after adjusting the spices, it came very close to tasting like Hunt’s Ketchup.
Let me know what you think if you end up making it.
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:
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
A few toddies
And watch the Masters together
Happy Easter all!!!
I will, but it will be a week or two before we do it.
Here’s something that has bacon & looks pretty good!!
I remember that thread.
Maybe I’ll post pictures of my dish when it comes out of the oven tomorrow.
Hi, Libertarian27! I tried a new recipe this week and it is great. Just wanted to pass it on to Freeper bakers
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
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.
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.
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 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.
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.
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.
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.
(would love to see a picture of it cut too- to see the stuffing goodness:>)
And a Happy and Jyous Easter to you and yours..
April 14th thread
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
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.