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FReeper Recipe Thread (August 2012)
FreeRepublic Cooks | August 1, 2012 | libertarian27

Posted on 08/01/2012 2:24:57 PM PDT by libertarian27

Welcome to the FReeper Recipe Thread for July 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Food Celebrations for the Month of August:

National Catfish Month

National Peach Month

National Brownies at Brunch Month

(National Chick-Fil-A Month :>)

1 posted on 08/01/2012 2:25:04 PM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Recap of July’s Recipes:

Cakes _ Post#` 21 _ Lemon Glazed Monkey Bread

Dessert _ Post#` 6 _ Apple-Blueberry Crisp
Dessert _ Post#` 8 _ Bread Pudding

Ice Cream _ Post#` 17 _ Butter Pecan Ice Cream

Pork _ Post#` 5 _ Iowa Ham Balls
Pork _ Post#` 9 _ Ham Balls or Ham Loaf

Sandwiches _ Post#` 15 _ “Bradford” a hot dog
Sandwiches _ Post#` 20 _ Vietnamese Banh Mi

Vegetables _ Post#` 19 _ Peeling a hot potato quickly

FR Recipe Threads in July:

http://www.freerepublic.com/focus/chat/2904019/posts?page=1
Red Beans and Rice: A Monday Tradition

http://www.freerepublic.com/focus/f-chat/2911745/posts
I Just Set A Slab of Pork RIbs in Marinate


2 posted on 08/01/2012 2:28:18 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

I discovered these supreme roasted stewed tomatoes from America’s Test Kitchen. Take some time, but they are wonderful. There were no leftovers and only 2 of us.

Note: I baked them in a foil-lined 8” baking pan, then transferred all the contents to a medium saute pan to reduce the sauce. I used 9 medium tomatoes and kept everything else the same. I made sure to stuff them with the sugar/salt/pepper mixture and then distributed the rest of the seasoning on top, followed by the butter. I used Kosher salt and it was fine. I would use less if using table salt. I used ground black pepper. I think a cayenne would work, too. I used salted butter.

8 large tomatoes, peeled and cored
1 cup packed light brown sugar
1 tablespoon salt
1 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/4-inch pieces

Instructions

1. PREP TOMATOES Adjust oven rack to upper-middle position and heat oven to 400 degrees. Arrange tomatoes in large ovensafe skillet, cored side up. Sprinkle with brown sugar, salt, and pepper. Dot with butter.

2. BAKE TOMATOES Bake until tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.

3. FINISH ON STOVETOP Transfer skillet to stovetop. Simmer over medium-low heat, basting every 5 minutes, until sauce is thick and syrupy, 25 to 30 minutes. Serve.


3 posted on 08/01/2012 2:58:32 PM PDT by reformedliberal
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To: All
Now is the time to eat out---support Chick-Fil-a in its courage to defend traditional marriage.

No less a sophisticate than Esquire Mag named Chick-fil-a one of the nation's best sandwiches.

ESQUIRE WROTE You can get a chicken sandwich anywhere, which may explain your low expectations. Boneless breast. Bun. Blah. But down south, there lives an eye-opener.

A come-to-Jesus sandwich.

The Chick-fil-A. Seasoned, breaded breast served on a toasted buttered bun with dill-pickle slices. No mayo. No sauce at all. Deceptively simple, yet transcendent. The hook is the breading: spicy, with an intoxicating crunch. The meat is always juicy, never chewy. The bun is like lingerie -- there, but not, providing delicious support without obscuring the main flavor. The first bite changes everything you think you know about chicken. And about the need for condiments. --Allison Glock

Read more: http://www.esquire.com/features/food-drink/sandwiches#ixzz211NacUiU

Just order a deluxe w/ lettuce, tomato and slice of
cheese, with a side of waffle fries and large lemonade.
Couple containers of the special sauce and you got lunch.

Chick Fil-a Deluxe---with frilly lettuce leaf, cheese slice, and red ripe tomatoes.

4 posted on 08/01/2012 3:07:23 PM PDT by Liz
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To: libertarian27

Fajitas on a Bun

One of my mom’s bridge club favorites:

Ingredients

1 pound(s) 90 percent lean ground beef
3/4 cup(s) chopped fresh cilantro, divided
1/2 cup(s) finely chopped red onion
1/4 cup(s) chopped scallions
2 teaspoon(s) minced garlic
1 tablespoon(s) chili powder, preferably New Mexican
1 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano, preferably Mexican
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1/3 cup(s) reduced-fat mayonnaise
1 tablespoon(s) lime juice
1 tablespoon(s) chopped chipotle chile in adobo (see Ingredient Note)
1 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers
1 cup(s) shredded green cabbage
4 slice(s) tomato
4 thin slices red onion


Directions
1.Preheat grill to medium-high.
2.Place beef, halt the montera jack cheese, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper, and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
3.Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice, and chipotle in a small bowl.
4.Peel the roasted peppers, halve lengthwise, and remove the seeds.
5.Oil the grill rack using a well oiled vegatable oiled paper towel. Salt and pepper the meat to your taste. Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6.Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato, and onion.


5 posted on 08/01/2012 3:13:02 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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I made these last night - so steakhouse restaurant! Almost too rich but loved it! Will make more sauce next time (used 4 red potatoes for the dish)

DELMONICO POTATOES (from Cooks.com)

2 cups potatoes, 3/4 inch cubes
2 cups potatoes, coarsely grated
1 tsp. salt (for boiling water)
1/2 cup evaporated milk
2 tbsp. butter (for sauce)
2 tbsp. flour
2 tbsp. butter (for crumbs)
1 cup plain bread crumbs
1/4 tsp. paprika
1/4 tsp. white pepper
1 tsp. parsley
1/3 cup grated Parmesan, Asiago, Monterey Jack, Cheddar or other cheese
(I used LandOLakes 4 Cheese Italian Blend - I’m addicted)

Wash, pare and cut 2 cups Russet or Yukon Gold potatoes cut into 3/4-inch cubes.

In a saucepan, boil cubed potatoes in 3 quarts of water into which 1 tsp. salt has been added for about 15 minutes or until almost fork tender.

Using a slotted spoon, remove potatoes from water and allow to cool.

Bring potato water to a boil and reduce by half. Measure 1/2 cup of the potato water and discard remaining water.

Return 1/2 cup potato water to the same saucepan and add 1/2 cup evaporated milk (non-sweetened), 2 tablespoons butter, and whisk in 2 tablespoons flour. Stir constantly until sauce comes to a boil and begins to thicken. Remove from heat and allow to cool for 20 minutes. Remove half of the sauce and set aside.

Add the cubed potatoes to the sauce remaining in the saucepan. Pour potato sauce mixture into a buttered casserole or baking dish.

Layer 2 cups raw shredded potatoes over the top. Shred potatoes on the coarse side of a cheese grater or use the coarse shredding disc of a food processor. Spread reserved sauce over the top of the shredded potatoes.

In a skillet, melt 2 tbsp. butter. Add 1 cup bread crumbs, 1/4 tsp. paprika, 1/2 tsp. pepper and 1 tsp. parsley. Toss until mixed and butter coats crumbs.

Sprinkle over the top of the casserole. Spread 1/3 cup grated cheese evenly over casserole.

Bake in a preheated 350°F oven for 45 minutes or until cheese is lightly browned on edges and bubbly.


6 posted on 08/01/2012 3:19:23 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

bttt


7 posted on 08/01/2012 3:21:22 PM PDT by MrKatykelly
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To: Liz

Liz beat me to this “recipe” idea:

- sit in driver’s seat of your car
- open garage
- back out
- drive to Chick fil A
- purchase several Chick fil A sandwiches and waffle fries
- enjoy immediately
- drive home


8 posted on 08/01/2012 3:33:37 PM PDT by pogo101
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To: libertarian27; All
David Dewhurst needs a recipe for crow.

BTW is "blackened crow" an oxymoron?..or should we just offer up some deep fried crow for him to partake?

9 posted on 08/01/2012 3:33:40 PM PDT by ken5050 ("One useless man is a shame, two are a law firm, three are a Congress".....John Adams)
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To: ken5050

It’s Texas. Maybe he’d like his crow barbecued?


10 posted on 08/01/2012 4:04:38 PM PDT by ZirconEncrustedTweezers (EAT MOR CHIKIN)
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To: libertarian27

I made clam chowder or dinner tonight and my husband said it was one of my best..........and I even forgot to put the bacon back into the pot!

3 weeks ago I had 28 teeth pulled and am still not real comfortable with the dentures - so eating - let alone planning meals - is a bit o a challenge.


11 posted on 08/01/2012 4:06:50 PM PDT by Gabz (Democrats for Voldemort.)
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To: Gabz

Would love to see your Clam Chowder recipe!

So sorry you aren’t getting along with your new chompers - they can take a while to get used to....But, on the bright side, looking forward to new soup recipes :)


12 posted on 08/01/2012 4:22:48 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Gabz

Puleeezeee, Gabz! Don’t be a tease.. share the recipe (I have two huge cans of clams that are just waiting...”


13 posted on 08/01/2012 4:31:27 PM PDT by momtothree
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To: libertarian27

Albondigas Soup (Mexican Meatball Soup)

1 white onion, chopped
2 bunches green onions, chopped

Saute in olive oil in a large pot. Add:

1-7 oz can chopped green chilies, mild
1 large can broken tomatoes, fire roasted are good
1 tsp fresh garlic
1 tsp salt
1 tsp cumin
1 quart water

Add to pot and bring to boil.

1 pound lean hamburger
2 eggs
1/4 cup flour
1 tsp salt
1/2 tsp pepper and garlic powder

Mix together, then form into one-inch
balls, added one at a time to boiling
soup.

Turn heat to low and simmer, covered.
Cook 45 minutes, then adjust seasonings.

A little fresh chopped cilantro on each serving.
(Mexican cooks tend to really overdo with the
cilantro.)

Pop a few flour tortillas in the micro for half a
minute, and you have a full meal. Great for when
it is hot out.


14 posted on 08/01/2012 5:17:28 PM PDT by yefragetuwrabrumuy
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To: libertarian27

(chocolate delights)

Black Devil’s Food Cake

2 cups all-purpose flour, plus flour for dusting pan
1-3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 Tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup buttermilk
2 Tablespoons vegetable oil
1 cup strong coffee

Preheat oven to 350F. Spray a 13x9x2-inch pan
with vegetable oil spray. Dust with flour; shake
off excess.

In a large mixing bowl, sift together flour, sugar,
cocoa powder, and baking soda. Whisk in applesauce,
buttermilk, and vegetable oil.

In a small saucepan, bring coffee to a boil over
medium-high heat. Stir gently into batter. Mixture
will be soupy. Pour into pan. Bake 35 to 40 minutes, or
until a toothpick inserted in center comes out clean.
Serve warm or let cool completely.

A dusting of powdered sugar can dress up the top.

**************************************
Chocolate Cheese

1 lb Velveeta Cheese
1 lb Butter
4 lb Confectioners Sugar
1 c Cocoa
2 tsp Vanilla

In large saucepan, slowly melt cheese and butter
together. Sift sugar and cocoa together. Add to
melted cheese mixture, stir until completely dissolved.

Mixture will be stiff. Pour into greased 9x13 pan.
Allow to cool in refrigerator, frost.

Frosting:
8 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. Vietnamese Cinnamon (regular cinnamon will
work, but not be as spicy)
1 tsp. Grand Marnier

**************************************
Aztec cocoa

6 ounces unsweetened baking chocolate
6 teaspoons vanilla
4 cup boiling water
ground chili pepper to taste

Grate the unsweetened chocolate into a
bowl and cover it with a little of the
boiling water. Mash the mixture into a
paste. Add the rest of the water and
vanilla and mix. When cool, beat with
an electric mixer until frothy. Add the
chili pepper to liven up the drink.

The chocolate will not totally dissolve
and will have a grittiness to it.


15 posted on 08/01/2012 5:36:05 PM PDT by yefragetuwrabrumuy
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To: libertarian27

We tried out the bread pudding from Allrecpies daily mailer and it was great. made it twice and got back good reports from all who tried it.

Bread pudding II

Original Recipe Yield 1 - 8 inch square pan

Ingredients
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped


16 posted on 08/01/2012 5:51:28 PM PDT by rightly_dividing (We are Scott Walker.)
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To: rightly_dividing

Your bread pudding sounds good.

I make mine a little differently using left over biscuits.

Put about 1 tbsp. margarine in microwavable bowl.
Microwave on high a few seconds until melted.
Crumble 5-6 biscuits into bowl.

In separate bowl, cream 3 eggs, 1/3 c. brown sugar, and
1/3 c. white sugar. Add a pinch of salt and 2 ½ c. milk and 1 tsp. vanilla. Mix well and pour over crumbs.
Let soak a few minutes. Sprinkle with nutmeg.

Microwave 25 minutes at medium speed. Chill.


17 posted on 08/01/2012 6:27:53 PM PDT by Library Lady
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To: momtothree; libertarian27

(please excuse typos - my “f” and “x” keys are giving me its and I don’t always catch where they are missing.)

I wasn’t trying to be a tease, I just don’t exactly have a “recipe” so to speak.

I had 8 chowder clams in the freezer and also 2 10oz cans of whole baby clams. Freezing the clams makes for much easier shucking for any kind of clam dish.

1/2 pound bacon - diced
1 large onion - diced
2 - 4 tablespoons flour

Cook bacon in dutch oven - strain out bacon leaving grease, add 1 or 2 tablespoons o butter and saute onions. Spinkle with flour to make a roux.

Milk
Heavy cream

Start adding your milk and cream, adding more as it thickens -I used about a cup of each - and add any accumulated juices from fresh clams and from the canned clams if using.

Today I cheated and used 2 cans (15oz each) of diced potatoes - but parboiled diced potatoes is what I normally use (about 2 pounds).

Add 1 can of creamed corn and simmer the entire mess or about 15 minutes.

Then it is time to start seasoning - I use cayenne, Chrystal hot sauce, Worcestershire sauce, black pepper, and celery seed - all to taste. And a second can o creamed corn i you like corn in your chowder (I do)

Let simmer another 10 minutes or so.

If using fresh clams (chopped) add them and all juices now and simmer 5 minutes, then add canned clams. Simmer 5 minutes more then take of heat and cover - let sit for 10 minutes. Enjoy.

It is always better the next day!


18 posted on 08/01/2012 6:50:31 PM PDT by Gabz (Democrats for Voldemort.)
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To: libertarian27

Ina Garten’s Rum Raisin Rice Pudding

Super rich and creamy!

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.


19 posted on 08/01/2012 7:06:00 PM PDT by randita (Either the politicians fix our fiscal insanity, or the markets will.)
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To: libertarian27

Looks great! Thx for the recipe.


20 posted on 08/01/2012 7:09:43 PM PDT by what's up
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To: libertarian27

Salsa for a grilled steak or chicken burrito:

One cucumber (seeded)
Two halapeno peppers (seeded)
1/2 large onion
juice of two lemons
1/2 cup of celantro

Mince the veggies and celantro, and toss with lemon juice.

We use Mexican spice rub on the grilled steak, cut it in slices and wrap it up in a burrito shell with lots of salsa. Yum.


21 posted on 08/01/2012 8:39:04 PM PDT by SaraJohnson
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To: Library Lady

That does sound good. There are many ways to make bread pudding. That was one of the things that made it popular. A quick easy snack made from leftovers, much like rice pudding.


22 posted on 08/02/2012 3:44:46 AM PDT by rightly_dividing (We are Scott Walker.)
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To: libertarian27

I have a Krupp cappuccino maker that I have tried over and over and just don’t like the results. Does anybody have a better recipe or tips on using this thing?

I like the gas station cappuccino but not the homemade, something just not right with this picture.


23 posted on 08/02/2012 6:54:05 AM PDT by rightly_dividing (We are Dan Cathy.)
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To: libertarian27

I don’t know if I posted this before, but had some of this for chinese dinner last night using store bought preseasoned fajita pork. I’ve learned that the preseasoned fajita meats (our store sells this in beef, pork and chicken) works well in chinese dishes. I’ve tweaked the Yang Chow Slippery Shrimp recipe (horrible title) which is a coating for the meat rather than a sauce. You can use any type of meat - beef, chicken, pork, shrimp, catfish or even preseasoned meat. The ingredient amounts aren’t set in stone so can be varied to taste.

Chinese meat coating:

2 lbs. raw meat cut into bite size pieces
corn starch
veg oil
2 t garlic powder
1 t powdered ginger
1 t cayenne
4 T ketchup
3 T white vinegar
3 T water
3 T sugar
1/4 C chopped green onion
salt to taste (if using preseasoned meat, omit the salt)

Toss the meat pieces in corn starch to coat. Fry in the veg oil. Set aside.

In a small sauce pan, combine the remaining ingredients and heat through. Pour over cooked meat and stir to coat.


24 posted on 08/02/2012 7:02:15 AM PDT by bgill
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To: ken5050; ZirconEncrustedTweezers
David Dewhurst needs a recipe for crow.

Good one! Indeed he does.

For those who don't know, Dewhurst (RINO)is long time TX Lt. Gov. who was running for R US Senator. Dewhurst ran a nasty lie ad campaign against opponent Cruz (Palin supported). Cruz stayed out of the mud slinging and came out the winner with 57% of the vote this week. That should send a wake up call to Austin and Washington RINOs.

25 posted on 08/02/2012 7:23:48 AM PDT by bgill
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To: Gabz

You are a doll, Gabz!! I personally think the best recipes are the ones that aren’t “written out” completely. Your recipe sounds divine and I truly thank you. I also hope you get to feeling better and super soon. Hugs to you, Mom


26 posted on 08/02/2012 9:27:01 AM PDT by momtothree
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To: momtothree

Well, now this one is finally written out! I really need to start writing some of them down, it always seems my best dishes are the ones that I make up on the fly - and then can’t duplicate them.

Thank you for the well wishes. It is getting a bit better each day - though I don’t imagine eating corn on the cob any time soon! It was something I had to do, but kept putting off - then my brother who I hadn’t seen in nearly 20 years contacted me about going to Florida to surprise our dad on his 75th birthday. The day we finalized our plans (he foot the entire bill for me and my daughter) the check to cover the dental costs arrived in the mail from my father. I made the decision then and there to get it done before I went to Florida - which is a good thing because I probably still would be finding excuses to put it off.


27 posted on 08/02/2012 11:06:20 AM PDT by Gabz (Democrats for Voldemort.)
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To: libertarian27; carlo3b
Ping to Carlo. I still have my signed copy of The Clinton Legacy Cookbook. It was so much fun when you compiled it. Do you want to share some Freeper recipes from your book?
28 posted on 08/06/2012 6:33:49 PM PDT by Jean S
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To: All

EASY THAI PEANUT SAUCE
Microwave til easy to stir 45 sec: combined 1 1/2 cups peanut butter, 3 tbl light soy sauce, 2 tbl lime juice,
tbl each fish sauce, Tabasco, minced fresh ginger-root, toasted sesame oil, white sugar. Stir/serve.

Try this instead of tomato sauce on spinach ravioli.

Also nice over salad of cold cooked noodles mixed w/ shredded fresh vegetables.


29 posted on 08/18/2012 5:20:26 AM PDT by Liz
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To: All

Irish Coffee / Buena Vista Cafe, San Francisco, Calif, serves 2000 of these per day.

PREPARE CREAM IN ADVANCE Fridge heavy cream 2 days, then half-whip when ready to serve.

METHOD Heat Irish Coffee glass w/ with very hot water, then empty out water. Pour hot coffee into hot glass three-quarters full. Drop in two sugar cubes. Stir/dissolve. Add full jigger of Irish Whiskey for proper taste and body. Top w/ collar of lightly whipped (half-whipped) heavy cream gently poured over spoon. Enjoy it piping hot.

=========================================

THE IRISH COFFEE STORY / thebuenavista.com

On the night of Nov 10, 1952, then-BV owner Jack Koeppler, challenged intl travel writer Stanton Delaplane to help re-create a highly touted "Irish Coffee" served at Shannon Airport in Ireland.

They began to experiment---stirring and sipping--acknowledging two problems: taste wasn't "quite right," cream would not float. Jack pursued the elusive elixir with religious fervor, even making a pilgrimage to Shannon Airport. Upon his return, experimentation continued.

The problem of the cream was taken to San Francisco’s mayor, a prominent dairy owner. It was discovered that when cream was aged 48 hours and frothed to a precise half whipped consistency, it would float as delicately as a swan on the coffee's surface.

Success was theirs and a sparkling clear, six-ounce, heat-treated goblet was chosen for service. Finally, the perfect-tasting Irish whiskey was selected. Soon the Coffee's fame spread throughout the land.

Today, it’s still the same delicious mixture, in the same clamorous, cosmopolitan Buena Vista. Both…....delightful experiences.

30 posted on 08/18/2012 1:53:46 PM PDT by Liz
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To: All
Grasshopper Pie in an Ice Cream Cone. An extra-tasty treat on a hot summer day.

Clone of NYC's Emack & Bolio’s "Grasshopper Pie" (creme de menthe ice cream with Oreo cookies.

ICE CREAM Simply add bit creme de menthe, dark chocolate flakes and crumbled Oreos to store-bought mint chocolate chip ice cream. Scoop onto fancy sugar cone.

FANCY SUGAR CONE dip inch of sugar cone in marshmallow fluff, then roll in crumbled Oreos.

31 posted on 08/20/2012 3:44:27 PM PDT by Liz
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To: All

Recap of the August 2012 Recipe Thread:

Cakes _ Post#` 15 _ Black Devil’s Food Cake

Dessert _ Post#` 15 _ Chocolate Cheese with Frosting
Dessert _ Post#` 15 _ Aztec Cocoa
Dessert _ Post#` 16 _ Bread Pudding II
Dessert _ Post#` 17 _ Biscuit Bread Pudding
Dessert _ Post#` 19 _ Ina Garten’s Rum Raisin Rice Pudding

Drinks _ Post#` 30 _ Irish Coffee

Ice Cream _ Post#` 31 _ Grasshopper Pie Ice Cream Cone

Sandwiches _ Post#` 5 _ Fajitas on a Bun

Sauce/Marinades _ Post#` 21 _ Salsa for Grilled Burritos
Sauce/Marinades _ Post#` 24 _ Chinese Meat Sauce/Coating
Sauce/Marinades _ Post#` 29 _ Easy Thai Peanut Sauce

Soups _ Post#` 14 _ Albondigas Soup (Mexican Meatball)
Soups _ Post#` 18 _ Clam Chowder

Vegetables _ Post#` 3 _ Roasted Stewed Tomatoes
Vegetables _ Post#` 6 _ Delmonico Potatoes


32 posted on 09/01/2012 8:12:34 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

September 2012 Thread:
http://www.freerepublic.com/focus/chat/2925379/posts?page=2


33 posted on 09/01/2012 8:25:00 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Thanks!


34 posted on 09/01/2012 11:09:36 AM PDT by I still care (I miss my friends, bagels, and the NYC skyline - but not the taxes. I love the South.)
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