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FReeper Weekly Recipe Thread (May 21, 2012)
FreeRepublic Cooks | May 21, 2012 | libertarian27

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.


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

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

1 posted on 05/21/2012 1:41:29 PM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

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

Link
http://www.freerepublic.com/focus/chat/2883300/posts?page=34#34


2 posted on 05/21/2012 1:43:36 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Hope to post a recipe when I get home.

Who has a great brisket recipe?

Grape Popsicle day? really?


3 posted on 05/21/2012 1:50:07 PM PDT by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: libertarian27
My Favorite chicken

Ingredients:
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

Method:
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 – don’t 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.

4 posted on 05/21/2012 1:52:21 PM PDT by FatherofFive (Islam is evil and must be eradicated)
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To: libertarian27

Lizzy Warren has a couple of plagarized recipes in the “pow wow chow” cookbook, you may wanna take a peek!


5 posted on 05/21/2012 1:58:18 PM PDT by rockabyebaby (We are sooooooooooooooooooooooooooooooooo screwed!)
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To: libertarian27

Did this recipe from Paula dean for a party....it was an immediate sell out!

Bobby’s Hot Tomato, Jack and Crab Dip

Ingredients
Nonstick spray
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
2 avocados
Crackers or crusty bread, for serving

Directions

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


6 posted on 05/21/2012 2:02:51 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: hattend
Creamsicle Day I can understand!


7 posted on 05/21/2012 2:04:18 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: rockabyebaby

LOL

Disclaimer: The FReeper recipe thread may contain posters recipes gleaned from other sources; whether attributed or not :>)


8 posted on 05/21/2012 2:05:28 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

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 :-(


9 posted on 05/21/2012 2:09:42 PM PDT by Gabz (Democrats for Voldemort.)
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To: hattend

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.


10 posted on 05/21/2012 2:11:13 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Red_Devil 232

We found out the Schwanns has an ice cream that tastes just like these - really brings back good memories.


11 posted on 05/21/2012 2:12:52 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Thanks!

That’s a keeper!


12 posted on 05/21/2012 2:24:07 PM PDT by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: FatherofFive

My mouth is watering


13 posted on 05/21/2012 2:25:21 PM PDT by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: libertarian27

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....

Southwestern Marinade

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.)


14 posted on 05/21/2012 2:32:06 PM PDT by Silentgypsy
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To: hattend

Brisket

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.


15 posted on 05/21/2012 2:48:52 PM PDT by Tammy8 (~Secure the border and deport all illegals- do it now! ~ Support our Troops!~)
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To: illiac

I know what I’m making this week...along with a nice potato salad!


16 posted on 05/21/2012 2:49:14 PM PDT by FrdmLvr (culture, language, borders)
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To: Tammy8

I’m saving your recipe as well. Yum!


17 posted on 05/21/2012 2:56:17 PM PDT by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: illiac

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.


18 posted on 05/21/2012 3:02:06 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: illiac
I forgot they looked like this.


19 posted on 05/21/2012 3:14:26 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: Red_Devil 232

Push up pops

Loved those as a kid.

Even days, had fudgecicle, odd days, Push up


20 posted on 05/21/2012 3:45:36 PM PDT by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: libertarian27

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

Salt
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.


21 posted on 05/21/2012 5:23:45 PM PDT by randita
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To: randita

How do you think balsamic vinegar would go w/that? I love balsamic.


22 posted on 05/21/2012 8:02:36 PM PDT by Silentgypsy
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To: Silentgypsy

I think balsamic would be great. Try it.


23 posted on 05/22/2012 5:25:35 AM PDT by randita
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To: illiac

Made your dip. Yum!


24 posted on 05/22/2012 9:25:22 AM PDT by Silentgypsy
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To: Silentgypsy

Thanks for the feedback - it will become a go to recipe for us....


25 posted on 05/22/2012 9:29:35 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Please add me to your Weekly Recipe Thread. Thanks!


26 posted on 05/23/2012 12:46:35 AM PDT by carriage_hill (All liberals & most demoncraps think that life is just a sponge bath, with a happy ending.)
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To: carriage_hill; All

carriage, you’re added to the ping list :)
*****************************
recap of this week’s recipes:

Appetizers _ Post#` 6 _ Bobby’s 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


27 posted on 05/26/2012 7:47:53 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

May 26th thread
http://www.freerepublic.com/focus/f-chat/2888275/posts

(oops, even though I labeled it 27th :)


28 posted on 05/26/2012 7:57:13 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Thank you! Something smells good in the Kitchen!


29 posted on 05/26/2012 12:00:35 PM PDT by carriage_hill (All liberals & most demoncraps think that life is just a sponge bath, with a happy ending.)
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