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FReeper Weekly Recipe Thread (May 5. 2012
FreeRepublic Cooks | May 5, 2012 | libertarian27

Posted on 05/05/2012 10:19:47 AM PDT by libertarian27

Welcome to the 22nd 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 two- 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Upcoming Food Holidays:

National Chocolate Custard Day * National Hoagie Day * Oyster Day -May 5

National Crepes Suzette Day * International No Diet Day -May 6

National Roast Leg of Lamb Day -May 7

National Empañada Day -May 8

National Butterscotch Brownie Day -May 9

National Shrimp Day -May 10

Eat What You Want Day -May 11

1 posted on 05/05/2012 10:19:57 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 ping me here)

Recap of last week’s recipes:(April 28, 2012)

Spread _ Post#` 14 _ Homemade Chocolate Butter

Seafood _ Post#` 8 _ NE Lobster Roll

Vegetable _ Post#` 12 _ Escalloped Salsify

Link
http://www.freerepublic.com/focus/chat/2877541/posts?page=27#27


2 posted on 05/05/2012 10:22:48 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

national oyster Day!!!

That fits perfectly around here as it is the Annual Chincoteague Seafood Festival!


3 posted on 05/05/2012 10:28:09 AM PDT by Gabz (Democrats for Voldemort.)
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To: libertarian27

Bet on a Mudder for the Derby.

Almost 2 inches of rain here last night.. Storms predicted for the afternoon.


4 posted on 05/05/2012 10:29:05 AM PDT by TASMANIANRED (We kneel to no prince but the Prince of Peace)
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To: Gabz

Today being ‘International No Diet Day’ and May 11th being
‘Eat What You Want Day’ ...it’s a fabulous No-Nanny Week!


5 posted on 05/05/2012 10:34:30 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

I love weeks like this!!!!


6 posted on 05/05/2012 10:37:06 AM PDT by Gabz (Democrats for Voldemort.)
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To: All

MINT JULEP / kentuckyderby.com

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Early Times Kentucky Whisky has been privileged and honored to be a part of that tradition. The Early Times Mint Julep Ready-to-Serve Cocktail has been “The Official Mint Julep of the Kentucky Derby” for more than 18 years.

Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. That’s a feat that requires more than 10,000 bottles of Early Times Mint Julep Ready-to-Serve Cocktail, 1,000 pounds of freshly harvested mint and 60,000 pounds of ice.

The Early Times Mint Julep Ready-to-Serve Cocktail is a staple at the track the rest of the year as well. You can also find the Early Times Mint Julep Ready-to-Serve Cocktail at your local retailer. The commemorative bottles have become collectors’ items for many, capturing the mood and spirit of the famous Churchill Downs track and Kentucky Derby race. If the Early Times Ready-to-Serve Cocktail is not available from your local retailer, you can make your own with this time-honored recipe:

The Early Times Mint Julep Recipe
•2 cups sugar
•2 cups water
•Sprigs of fresh mint
•Crushed ice
•Early Times Kentucky Whisky
•Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint. The best times are enjoyed responsibly.

Early Times Distillery Co., Kentucky Whisky. 40 percent Alc. By Volume. Louisville, KY 2006.


7 posted on 05/05/2012 10:39:26 AM PDT by Liz
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To: libertarian27

Tonight I’m making roast loin of pork cooked with apple cider and rum. I’ll add onions and bay leaves to the pan as well as rubbing the pork with garlic, thyme, sage and rosemary seasoned with kosher salt and pepper. I may add sweet potatoes to the pan.

Dessert: homemade Devil’s Food Cake decorated with sugar roses.


8 posted on 05/05/2012 11:50:45 AM PDT by miss marmelstein
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To: Liz

Do you have a bet on a horse?


9 posted on 05/05/2012 11:53:01 AM PDT by miss marmelstein
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To: miss marmelstein

Ah, pork and kosher salt. A marriage made in heaven!


10 posted on 05/05/2012 12:01:32 PM PDT by HenpeckedCon (What pi$$es me off the most is that POS commie will get a State Funeral!)
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To: miss marmelstein
How much cider and how much rum?

Sounds good...I may try it.

11 posted on 05/05/2012 1:10:27 PM PDT by what's up
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To: what's up

If you google “Loin Pork” recipes, it will come up. I thought up the rum but decided to use Apple Jack which I just happened to have in the house. The recipe called for about 2 quarts of cider (!!) because it’s to be used to make applesauce. I’m not making the applesauce, so I just put in about 2 cups along with about 1/4 cup of the booze.

The pork is supposed to develop a crust but with the liquid in the pan, I’m afraid it will just braise. It should be good, though.


12 posted on 05/05/2012 2:13:15 PM PDT by miss marmelstein
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To: what's up

If you google “Loin Pork” recipes, it will come up. I thought up the rum but decided to use Apple Jack which I just happened to have in the house. The recipe called for about 2 quarts of cider (!!) because it’s to be used to make applesauce. I’m not making the applesauce, so I just put in about 2 cups along with about 1/4 cup of the booze.

The pork is supposed to develop a crust but with the liquid in the pan, I’m afraid it will just braise. It should be good, though.


13 posted on 05/05/2012 2:25:44 PM PDT by miss marmelstein
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To: miss marmelstein

Your 2 cup - 1/4 cup rati sounds right.

Thanks!


14 posted on 05/05/2012 2:36:40 PM PDT by what's up
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To: libertarian27; All

I posted this on the gardening thread also. Has anyone made an earth (cob) oven? We are going to be making one by our patio and I thought it might be a good idea to get suggestions and advice from those who have made one before we begin. THANKS.


15 posted on 05/05/2012 4:24:52 PM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

Oops, sorry. I accidentaly posted this on last week’s thread.

Four-Cheese Scalloped Potatoes

Ingredients
• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese

Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.


16 posted on 05/05/2012 7:18:59 PM PDT by Jean S
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To: miss marmelstein

No, I dont bet-—although once I did win 50 cents when I made an idle KD bet with a friend several years ago.

Today, while reading the news crawl at the bottom of the screen——politically-minded me was thinking-—my, my what oddly-named candidates-—wondering whether they were Repub or Dems.

Finally dawned on me-—they were KD winners. ROTFL


17 posted on 05/06/2012 5:13:12 AM PDT by Liz
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Decided to make a cake last night - and re-decided to make cupcakes
(because you can get 24 of those compared to just one cake:)

The question was the frosting for my devil food chocolate cupcakes...I checked the net and bumped into this recipe and remembered my MIL used to put this same type of frosting on her Red Velvet cake that everyone requested at family functions.

This is weird sounding but very, very yummy.

Flour Frosting

Ingredients
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar)

Instructions
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very, very thick. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla when cool.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left.(this took a long time with my mixer on high) Then add the completely cooled milk/flour/vanilla mixture and beat it on high speed. Beat it until it all combines and resembles whipped cream.

Spread it on a cooled cake or cupcakes, etc.

Taste great right out of the bowl and it’s awesome cold
(I put the cupcakes in the fridge)


18 posted on 05/06/2012 12:38:22 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; All

I made this today and I wish you could have smelled it baking - heavenly! If you love cinnamon buns but don’t have time for all of the dough ‘risings’ & ‘rollings’ that go with making cinnamon buns from scratch, then this will be the next best thing ..... and depending on your preferences, it might be THE ‘best thing’!

One Dish Cinnamon Swirl

Ingredients:

Cooking spray
1-1/2 cups flour
1/4 sugar
1/4 teaspoon salt
2 envelopes rapid rise yeast
2/3 cup very warm milk (120 - 130 degrees)
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 egg

Cinnamon Mixture:
3 tablespoons butter or margarine, softened
3/4 cup light brown sugar
1-1/2 teaspoons cinnamon

Icing:
1 cup confectioners sugar
1-2 tablespoons milk
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla

Directions:

Mix batter ingredients in a pre-sprayed 8 x 8 baking dish; let rest for 10 minutes (note: I used a mixing bowl & mixer to make sure I got the ingredients combined well, then put it in the baking dish).
Combine cinnamon mixture in a small bowl by mixing with a fork.
Top batter evenly with cinnamon mixture.
Using fingers, poke topping thoroughly into batter.
Bake by placing in a COLD oven; set temperature to 350 degrees.
Bake 30 - 35 minutes, until lightly browned and firm in the center.
Cool 10 minutes.
Combine icing ingredients and drizzle over warm cake.
Makes 9 servings.

Source: Virginia Wildlife Magazine, Joan Cane


19 posted on 05/06/2012 7:10:16 PM 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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The sugar for the dough should be 1/4 cup which I left out.
20 posted on 05/06/2012 9:02:06 PM 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

My grandmother used to put that frosting on red velvet cake too. Now all you get is cream cheese which I don’t like because it doesn’t taste “right” to me.


21 posted on 05/06/2012 9:08:41 PM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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Recap of this week’s recipes:

Post#` 7 _ Mint Julep
Post#` 16 _ 4-Cheese Scalloped Potatoes
Post#` 18 _ Flour Frosting
Post#` 19 _ One Dish Cinnamon Swirl


22 posted on 05/13/2012 11:53:57 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

new thread

http://www.freerepublic.com/focus/f-chat/2883300/posts


23 posted on 05/20/2012 10:58:52 AM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come.)
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