Skip to comments.FReeper Weekly Recipe Thread (May 21, 2012)
Posted on 05/21/2012 1:41:10 PM PDT by libertarian27
Welcome to the 24th 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 four- 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.
National Strawberries and Cream Day May 21
National Vanilla Pudding Day May 22
National Taffy Day May 23
National Escargot Day May 24
National Wine Day May 25
National Blueberry Cheesecake Day - National Cherry Dessert Day May 26
National Grape Popsicle Day May 27
National Brisket Day May 28
FReeper Recipe Thread Ping List
(sorry I’m late!)
Last week’s recipes:
Drink _ Post#` 13 _ Truffletini
Pork _ Post#` 4 _ Pork Roast w/ Apples and Onions
Poultry _ Post#` 5 _ Creamy Chicken Thighs
Poultry _ Post#` 11 _ Worlds Easiest Dinner
Poultry _ Post#` 29 _ No-Peek Chicken
Salads _ Post#` 18 _ Central American Slaw
Sandwiches _ Post#` 33 _ Deluxe Grilled Cheese
Soup _ Post#` 28 _ Cream of Mushroom Soup
Hope to post a recipe when I get home.
Who has a great brisket recipe?
Grape Popsicle day? really?
1. 4 boneless chicken breasts
2. Freshly ground pepper and salt if desired
3. 4 tbl butter
4. 1 tsp tarragon
5. 1 finely chopped shallot
6. ¼ cup dry white wine
7. 2 tbl white wine vinegar
8. ½ cup chicken broth
1. Sprinkle the chicken with pepper and salt
2. Heat 3 tbl butter in a heavy skillet and when it is melted add the chicken. Cook about 10 minutes until golden brown on one side. Turn the chicken, sprinkle with the tarragon and cook another 10 minutes. Turn, and cook another 10 minutes, turning occasionally. (Times vary dont overcook!)
3. Remove the chicken to a serving dish and keep warm.
4. Add the shallots. Cook briefly 1 minute and add the wine and vinegar and stir to deglaze the pan. Cook, stirring, until reduced by half. Add the broth and bring to a simmer. Simmer for about a minute.
5. Taste, and add more pepper and salt if desired. Remove from heat, and swirl the remaining tbl butter until just melted.
6. Pour over chicken and serve.
I usually serve this with rice and green beans.
Lizzy Warren has a couple of plagarized recipes in the “pow wow chow” cookbook, you may wanna take a peek!
Did this recipe from Paula dean for a party....it was an immediate sell out!
Bobby’s Hot Tomato, Jack and Crab Dip
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
Crackers or crusty bread, for serving
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.
So good no one would stop eating it
Disclaimer: The FReeper recipe thread may contain posters recipes gleaned from other sources; whether attributed or not :>)
laughing about Escargot Day! Saturday our favorite bartender was having a bad day and hit the wrong button for someone’s lunch order and wound up ordering escargot so gave that mistake to some friends at the bar — unfortunately that occurred an hour before i got there :-(
This is the way my mom used to cook brisket:
Barbecue Beef Brisket
5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce — smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper — coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
Combine all ingredients except brisket in removable liner. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or overnight in refrigerator. Place liner in base. Cover and cook on auto for 8 hours; or low for 9-11 hours; or high for 5-6 hours.
We found out the Schwanns has an ice cream that tastes just like these - really brings back good memories.
That’s a keeper!
My mouth is watering
Thank heaven you’re here!
Mr. Sg used this marinade on a cut of beef (can you tell I’m not very involved in the process?). It was delish....
1/4 cup vegetable oil
2 tbsp. minced fresh cilantro
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili powder
Meat only needs one hour to marinate but can be refrigerated overnight if desired. (This recipe was intended for kebabs.)
Trim nearly all fat- I know people tell you not to do that...trust me on this.
Season it however you like- wrap tight in heavy foil- I like to season mine with sliced onion, mashed garlic cloves, pepper and sometimes green chilies or red chile powder (NM I can’t help it!) Put foil wrapped brisket in roaster with water covering the bottom and roast at 250 for 5-7 hours. Don’t let it go dry, more water is better than not enough but don’t drown it either. Turn foil packet over about half way through cooking. It will get done sooner than time given but needs extra time to tenderize. To check for tender put a fork into thickest part and twist- should twist easy.
I cook mine the day before I need it, refrigerate it after cooking in foil wrap- save the juice you cooked it in. Next day slice AGAINST the grain and on a slant to get larger pieces, place slices in casserole dish, cover with original cooking juice and reheat in oven, allowing it to simmer long enough to suck up quite a bit of the juice while reheating.
Yummy, and I serve it with homemade pinto beans, seasoned with 1 1/2 tablespoons of NM red chile powder added to regular way you cook them. If you make potato salad too you will really be a hero.
I know what I’m making this week...along with a nice potato salad!
I’m saving your recipe as well. Yum!
When I would visit my Grand Parents, way back in the day, there was a little corner store, that we could walk to, run by two old ladies that sold a round push-up-sicle with both an orange and vanilla ice cream. Was fun eats back then.
Push up pops
Loved those as a kid.
Even days, had fudgecicle, odd days, Push up
Good salad for a hot day. Serve alone as a meal or with grilled chicken or fish.
Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
1 lb. fusilli pasta
1 T. extra virgin olive oil
1 8 oz. jar sun dried tomatoes packed in olive oil
2 T. red wine vinegar
1 lg. garlic clove, minced or pressed
1/4 t. salt
1/8 t. ground pepper
1 bunch arugula, washed, dried and torn (about 4 cups)
1/2 cup green olives, pitted and sliced
6 oz. fresh mozz. cheese, cut into 1/2” cubes
1. Cook pasta and 1 T. salt according to package - al dente. Drain, rinsing well with cold water. Transfer pasta to a large bowl and toss with 1 T. oil. Set aside.
2. Drain the tomatoes, reserving oil. Coarsely chop tomatoes. Mix reserved oil with vinegar, garlic, salt and pepper in small bowl.
3. Add the arugula, olives, mozz. cheese, and chopped tomatoes to the pasta. Pour in the vinaigrette, toss gently, and serve immed.
Note: Sometimes I don’t use all the oil from the jar of tomatoes as sometimes it’s more oil than I really want. You can go light on the oil and always add more if you think necessary. Also, you can adjust the amount of olives and mozz. I love olives so always put in more than called for.
How do you think balsamic vinegar would go w/that? I love balsamic.
I think balsamic would be great. Try it.
Made your dip. Yum!
Thanks for the feedback - it will become a go to recipe for us....
Please add me to your Weekly Recipe Thread. Thanks!
carriage, you’re added to the ping list :)
recap of this week’s recipes:
Appetizers _ Post#` 6 _ Bobbys Hot Tomato, Jack and Crab Dip
Beef _ Post#` 10 _ Barbecue Beef Brisket
Beef _ Post#` 15 _ Brisket
Pasta _ Post#` 21 _ Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
Poultry _ Post#` 4 _ My Favorite Chicken
Sauces _ Post#` 14 _ Southwestern Marinade
May 26th thread
(oops, even though I labeled it 27th :)
Thank you! Something smells good in the Kitchen!