Skip to comments.FReeper Weekly Recipe Thread (April 14, 2012)
Posted on 04/14/2012 4:12:40 AM PDT by libertarian27
Welcome to the 19th 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)
National Pecan Day April 14
National Glazed-Spiral Ham Day April 15
National Eggs Benedict Day April 16 Day of the Mushroom April 16
National Cheeseball Day April 17
Animal Crackers Birthday April 18
Garlic Day April 19 National Amaretto Day April 19
National Pineapple Upside Down Cake Day April 20 Lima Bean Respect Day April 20
Ping to the Weekly Recipe Thread Ping List
(to be added or deleted please contact me)
Last week’s thread:
(Another busy Saturday-will update recipe lists in future)
My sourdough starter went moldy and I’m pretty ticked. I was going to make sourdough crackers today. I’d love a great whole wheat bread recipe if anybody has one. Today I’ll be making a few batches of shepherds pie. For each batch:
2 lbs ground beef sauted with 1 tsp fresh thyme, salt pepper to taste. Add 1 c each carrots and onion and saute till soft. Add 1/2 c frozen pees and when warmed through add 1/4 c flour. Cook 1-2 min until the flour is no longer raw. Add a bottle of Guinness and stir until thick. Pour into 8 x 13 baking dish & top with mashed potatoes. I make those by peeling and boiling about 2 lbs pots. When fork tender drain and add 1/4 c butter, 1/2 c whole milk (1/2 & 1/2) if you have it, 1 c sour cream. Combine and spread on top of meat mixture. A little runny is good so it will spread better. Bake 375 for 25-30 mins or cool, seal and freeze. Sheps pie is traditionally made with lamb but I like the flavor and price of beef better.
Good morning, on early today. Excuse me while get some coffee, maybe I can then remember a new recipe then to post.
Thanks for the ping.
If anybody has a favorite diebetic dessert/snack I’d love to see it.
Ummm...diabetic, of course
In the Summer, I am a salad eater, please if anyone has a great salad recipe, please post it!!
Greek Salad is one of my favorites and can be varied:
Mixed greens (spring mix, baby spinach, romaine)
Feta cheese, crumbled
Roasted red peppers, sliced
Salt/pepper to taste
Drizzle with EEOV and red wine vinegar and toss
Sounds great! Love shepherd’s pie - it’s on every menu at pubs here in NYC so I generally don’t make it myself. I’m relieved to see you don’t pipe the mashed potatoes onto the pie!
This salad looks fairly standard; however, the dressing is what ‘makes’ it - all fresh, really, really good. I made this for a family reunion (doubled it & had it in a foil roasting pan to serve) & it was such a hit that I made it for large gatherings several more times and was asked fairly often for the recipe. I use the grape/cherry tomatoes - if they are large, you can cut them in half - of course if you have fresh, homegrown tomatoes & other veggies, that’s a gamechanger & would only make this salad that much better.
1 romaine lettuce heart
1 green bell pepper
1 red bell pepper
4 tomatoes (grape or cherry tomatoes are a good substitute & look pretty, too)
1 red onion
8 ounces feta cheese, crumbled
black olives, to garnish
For the dressing;
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
salt & ground black pepper
To Assemble Salad:
Chop the lettuce into bite-size pieces.
Seed the peppers, remove the cores and cut the flesh into thin strips.
Chop the cucumber and slice or chop the tomatoes.
Cut the onion in half, then slice finely.
Place the chopped lettuce, peppers, cucumber, tomatoes and onion in a large bowl.
Sprinkle the feta over the top and toss lightly.
Whisk together the olive oil, lemon juice and garlic in a small bowl.
Stir in the chopped fresh parsley and mint and season with salt and ground black pepper to taste.
Pour the dressing over the salad, toss lightly and serve at once, garnished with a handful of black olives.
I have to ask...what is EEOV? Extra extra olive virgins?
I tried a new bread recipe and we found it pretty tasty. I thought I would share it for anyone who likes a slightly sweet bread. The slices were superb with ham slices, used as french toast or just regular eating with a nice cup of coffee.
HAWAIIAN SWEET BREAD:
7 to 7 1/2 cups all purpose flour
3/4 cups of mashed potato flakes
2/3 cup sugar
2 packages of active dry yeast
1 tsp salt
1/2 tsp ground ginger
1 cup milk
1/2 cup water
1/2 cup butter (softened)
1 cup pineapple juice
2 tsps vanilla
In a large bowl, combine 3 cups of the flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 to 130 degrees.(I didn’t use a thermometer... just nice and warm). Add to dry ingredients; beat until moistened. Add eggs, and beat until smooth. Beat in vanilla. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease the top. Cover and less rise until doubled (about 1 hour to 1.30 hours). Punch dough down. Divide into thirds and shape each into a ball. Place in three greased 8 or 9 inch round pans (I used a 9 inch cake pan). Cover and let rise until doubled (about 45 minutes to an hour). Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
This recipe was not as sweet as the store bough Hawaiian bread. You don’t really taste any hint of pineapple juice unless it is toasted. I hope you enjoy it! Hugs, Mom
Yum, thank you!!
I’ll save the dressing recipe, thanks!
never even been kissed olives—super virgins
I’ve been eating one of Dr. Furman’s GOMBS anti-cancer salads once a day, as often as I can. GOMBS stands for greens, onions, mushrooms, beans (legumes) and seeds or nuts.
uummmm.... your oregano adds tons of anti-oxients to that great sounding salad!
I lived with Arab students for a while - radicals which I did not know at the time I moved in (that’s another story in and of itself) in college in the 70’s and they always used dried mint, oregano, and they drizzled fresh squeezed lemon juice and olive oil over their salads. Delicious and refreshing!
This is interesting: I posted the fact that middle eastern people used dried mint and lemon juice on their salads before I read your delicious sounding Turkish salad!
“I have to ask...what is EEOV? Extra extra olive virgins?”
LOL. I don’t know what I was thinking-hadn’t had coffee yet.
Forgot the calamata olives for the Greek salad. Yum. Or regular black olives are fine if you don’t like calamata.
Have you ever tried low fat ricotta cheese mixed with unsweetened powdered cocoa and artificial sweetener? Add a drop of two of vanilla or almond flavoring if you want. Top with sugar free whipped cream, if you want.
This is a concoction I learned about while following Atkins. It satisfies the craving for something rich.
Another good one is fresh berry parfait (any kind of berries) layered with sugar free vanilla pudding or vanilla yogurt (make your own from plain and add vanilla and Splenda) and topped with sugar free whipped cream. You could crumble up a graham cracker or two between the layers, if you want.
This is making me hungry.
I’m trying to remember if I even like ricotta cheese as I don’t usually buy it. I make (made) lasagne with it.
The second suggestion sounds great! Thanks!
I'll try to find the recipe, think it was in a diabetic cook book.
I’m a shepherds pie freak...always make it after big meals when leftover mashed potatoes are kicking around.
Shepherds pie with hamburger instead of lamb is called cottage pie...but I always call it shepherds too :)
..back to work...smartphones are neat!
That sounds heavenly!
One red, orange or yellow bell pepper
One apple of your choice (I like Gala)
Toss w/balsamic vinaigrette and serve on a bed of your favorite greens.
If you’ve ever had cannoli, the sweet filling is made w/ricotta. (They’re tube-shaped pastries w/the filling piped in—sometimes candied fruit bits and mini choc chips, and the ends are dipped in chopped pistachios. This thread makes me hungry.)
It’s a great combination - I always made it with everything fresh ... mint, real lemon juice, garlic .... the smell hits you first (in a good way!) and the taste is excellent.
Here’s a salad that is not so ‘ordinary’. I just got in from mowing ‘the park’ (very large lawn including a small field) & noticed the fig bush has baby figs on it. We got quite a few figs last year - just delicious. Seeing the little figs reminded me of this salad:
TOMATO, AVOCADO AND FETA SALAD WITH FIG VINAIGRETTE
Start to finish 25 minutes
Makes 6 servings
6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
2 tablespoons olive oil, plus ¼ cup
1 teaspoon garlic powder
Salt & ground black pepper
2 tablespoons red-wine vinegar
1 clove garlic
3 tablespoons fig jam
1 tablespoon white wine or water
3 large tomatoes, cut into wedges
2 avocados, pitted, peeled & cubed
1 bulb fennel, trimmed and chopped
6 ounces crumbled feta cheese
3 cups arugula
Heat oven to 400.
In a large bowl, toss the bread with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and 1/4 teaspoon pepper.
Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden. Let cool.
Meanwhile, in a blender, combine the remaining ¼ cup olive oil, the red-wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt & pepper. Set aside.
In a large bowl, gently toss together the tomatoes, avocados, fennel and feta.
When the bread has cooled, add it to the vegetables.
Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
Place ½ cup of the arugula on each of the 6 serving plates. Top each with the salad mixture.
I have a great recipe I want to share but it will have to wait until later when I'm at work and have some free time.
More immediate is a problem I'm having with my bread machine. Our family loves bread machines. We have had several and once even had bread machine races with our three kids. So you would think we would know how to adjust simple recipes. Nope, LOL!
In our trusty, Old Welbilt A4000 I make Italian bread but it's only a 1 and a half pound loaf. The recipe didn't come from the Welbilt manual. I'm using one from our long gone Regal machine manual.
8-9 oz water
1 1/4 tsp salt
1 1/2 tsp vetg oil
3 cops bread floud
1 tsp sugar
2 tsp active dry yeast
I set the machine to the 2-3 cup setting and let it go, about 3 hours. The 1 1/2 loaf comes out perfect. So what's the problem?
I'd like to increase the recipe to a 2 lb loaf. I have given up trying to figure it out. Doubling a 1 lb recipe seems wrong because I would be using 4 1/2 tsp of yeast. That has to be too much.
BTW I'd prefer NOT to use egg whites as some recipes suggest but it really doesn't matter.
Does anyone have any suggestions?
If not I'll have to go back to multiple machines because 6 hours for making two loaves of bread isn't going to work.
Thanks in advance.
Hey, I really like her! She posts a lot on Facebook and everything I’ ve made so far is great!
Just pipe on the yellow kernels and green husks atop baked cupcakes.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Sweet twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce.
FILLING Elec/mixer smooth on low 6 oz cr/cheese, 1/2 c canned pumpkin. Add egg yolk, 1/2 tea vanilla, 1/4 c sugar, 3 tbl flour, 1/2 tea pumpkin pie spice. Stir in 1/3 c minus 4 tea chp pecans.
CRUST Unroll crescent dough on floured surface short side facing you. Press into 14x12" rectangle. With paring knife, lightly score dough in half horizontally. Lightly score bottom half into 12 squares (3x2 1/4" each).
ASSEMBLY Center each crust square w/ heaping tbl Filling. Gently lift unscored half over Filling. Form top fold edge, press handle of wooden spoon firmly between mounds, along edges of filling to seal. W/ toothpick, vent small hole in tops. Cut between each; place inch apart on 2 large sheetpans brushed w/2 tbl melted butter. Repeat w/ rest. Brush w/ melted butter. Bake golden 375 deg 9-14 min. Remove; sprinkle with 2 tbl cinnamon sugar; turn. Sprinkle with rest.
CARAMEL CREAM elec/mixer cup h/cream and 1/8 tsp salt to soft peaks. Beat in 2 tbl caramel syrup to stiff peaks; cover/chill in server.
PLATING place 2 ravioli on 12 dessert plates. Drizzle each with Caramel Syrup; sprinkle w/ chop pecans.
SERVE warm w/ dollop Caramel Cream.
Ricotta is used in Italian style cheesecakes.
Most of yunz here will probably already know this and think it's very basic but for folks like me this was amazing.
This is the link to the basic recipe from davey4557 on You Tube.
At first I was skeptical but after trying it and adding a bit I am convinced! I'm already planning on making and freezing this.
Here is the recipe with my additions. My additions/alterations are in parentheses.
2 lbs lean ground beef. Dave used the beef in a tube, I am using regular ground beef or turkey.
1 28 oz can of whole peeled tomatoes. (I think this was key. You can used diced or crushed but I used whole peeled tomatoes. No acid aftertaste and I didn't have my usual heartburn - WOO HOO!)
2 6 oz cans of tomato paste
6 oz of water
1 medium yellow onion, diced
1 bay leaf
1 clove of garlic pressed (We don't have a press so I used a knife then diced the fairly large clove. While we like garlic it was a bit much. Next time I'll use a smaller clove)
4 tsp white sugar (after the sauce had simmered I added a tbsp of brown sugar)
2 tsp oregano (I also added 1 tsp of Italian seasoning)
2 tsp salt
1/8 tsp cayenne pepper (I didn't have any so I substituted 1/4 tsp of Emeril's Bayou Blast seasoning which has cayenne in it)
If you want mushrooms, peppers or whatever put them in now
Cover and simmer for about an hour, just watch to make sure it doesn't cook down too much. Check and stir often! (Mine was done after 45 minutes. Then I turned the heat down to low and let it go until it was time to eat. In my case that was another hour so I ended up adding water to keep it from thickening too much. I enjoy the smell of the cooking more than the eating so I like to let things go for awhile.)
While the sauce was finishing I was making Italian bread in the bread machine.
Bottom line was that it turned out FANTASTIC! Everyone liked it and the sauce didn't have any acid aftertaste.
Best thing is that it can be made with items from a Dollar Store. Tasted way better than Prego, Ragu or other commercial sauces.
It didn't make as much as I thought it would but it was more than enough for 6-8 servings.
I will be making more this week and freezing it. Check out Dave's video, I enjoy his simple cooking!
Lox and Cream Cheese Roll-Ups
8 oz. cream cheese, softened
1 pkg. (4 oz.) thinly sliced lox (smoked salmon), roughly chopped
1 tsp. minced garlic
1 bunch green onions, washed, trimmed and sliced
2 tsp. lemon or lime juice
Mix all ingredients until smooth and no lumps of cheese remain. Spread about 1/4" thick on flour tortillas. Roll up and place, seam side down, on plate. Cover with plastic wrap and refrigerate until serving time.
You can either slice the rolls crossways about 3/4" thick and serve as appetizers, or leave unsliced and serve as a "sandwich".
One package of dry yeast equals 2.25 tsp. I don’t think you need to double the yeast in a 2 lb recipe just add a little more flour. 2.25 tsp of yeast would be fine. How many cups of flour would you use for a 2 lb loaf? 4 cups? Watch your water also I would not double may be go to 1 or 2 oz. more. I bake bread all the time using a stand mixer to knead and then bake in an oven. I would up your sugar to 2 tsp. I use 2 Tbs sugar per 3 - 4 cups flour.
Increase your ingredients by 75%. Easiest way is to multiply all your amounts by 1.75. This would make your yeast amount 3 1/2 tsps, for example.
OOPS. Just found an error in my quick and dirty math. You should multiply by 1 1/3 or 1.33. If you multiply 1 1/2 lbs by 1 1/3 your answer will be 2 lb loaf, for example.
Sorry, I didn’t read my numbers correctly on the first go round.LOL.
The problem is volume versus weight.
Professional chefs go by weights. For some obscure reason flour is counted as 100%. And the other ingredients are a ratio of flour weight to ingredient weight.
So, I use about 750 grams of bread flour, 12 grams of yeast, 18 grams of salt, 18 grams of fine caster sugar, 22 grams of oil for my daily bread.
Water, yeast, sugar and oil to begin, proof, then add flour and salt. Mix on 3.5 with a KitchenAid(tm) mixer for 8 to 10 minutes, rise, shape, slash and cook per normal, adding water as required for local conditions.
I start with 160 grams of water and adjust as required depending on flour, weather, etc.
Don't go by volume measurements. Go by weight. I've cooked bread for me and 1500 of my best friends for a long time, and still make my own daily bread (purchased bread need not apply).
I still drag out the scales. Digital these days. I do still check calibration with an old 1 oz silver piece that I carry in my pocket.
New thread will be up tomorrow - Sunday
The recipe for my next salad. And I can’t wait for it. Thanks much.
Thank you! Looks like I’ll be getting a new digital scale. Old one died a LONG time ago, LOL!
Recap of this weeks recipes: (April 14th thread)
Appetizer _ Post#` 38 _ Lox & Cream Cheese Roll-Ups
Beef _ Post#` 3 _ Shepherds Pie
Bread _ Post#` 12 _ Hawaiian Sweet Breads
Pasta _ Post#` 35 _ Pumkin Ravioli with Caramel Whipped Cream
Sauce _ Post#` 37 _ Greatest Spaghetti Sauce
Salad _ Post#` 8 _ Greek Salad
Salad _ Post#` 10 _ Turkish Salad
Salad _ Post#` 16 _ Dr. Furman’s Salad
Salad _ Post#` 26 _ Avocado Salad
Salad _ Post#` 29 _ Tomato, Avocado & Feta Salad
April 22nd thread