Skip to comments.FReeper Recipe Thread (September 2012)
Posted on 09/01/2012 8:18:49 AM PDT by libertarian27
Welcome to the FReeper Recipe Thread for September 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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 Biscuit Month
Better Breakfast Month
National Chicken Month
National Honey Month
National Mushroom Month
National Papaya Month
National Potato Month
National Rice Month
(Historically manufacturers will put their items on sale during their 'celebration' months - keep an eye out:)
Recipes from the August 2012 Thread:
Cakes _ Post#` 15 _ Black Devils 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 Gartens 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
Threads with Recipes in August:
Looking for a Datil Pepper Sauce recipe
Recipes for the Post-Apocalypse: How and Why to Eat Rat Meat
Thanks for the links. I really wish I’d spent a little more of my summer to e off cooking or grilling ... But it was just too hot and humid.
Whipping Cream Biscuits
2 cups self rising flour
1 teaspoon sugar
1 cup whipping cream
Combine all ingredients. Mix well. Dough will be stiff. Turn out onto a lightly floured surface and knead 10 to 20 times. Roll dough to 3/8 inch thickness. Cut with a 2 inch biscuit cutter. Place them on a lightly greased baking sheet. Bake at 450 degrees for 10 to 20 minutes. Makes a dozen and a half biscuits.
These biscuits are easy and tasty.
The Honey Cake My Mama Used To Bake
1 cup sugar
3 cups sifted flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 cup honey
1 cup strong coffee
¾ cup oil
1 teaspoon vanilla
Sift all dry ingredients into a large bowl. Make a well and add all liquid ingredients. Mix together well. Bake at 350 degrees for 50 to 60 minutes in a well-greased tube pan.
post 1 thru 6 sound racist !
Here is an interesting video for anyone looking for a new way to separate the yolk from the whites. The presenter has a strange accent but that doesn’t detract from the illustration.
what do you all use to fry oysters, bread crumbs, cracker crumbs or something else?
Why would anyone want to destroy a perfectly good oyster by frying it?
Make some steel-cut oatmeal, on the thick side. Pour it into a rectangular pan & let it sit overnite in the fridge.
Next day, or any day thereafter, slice ~1/2” thick slabs & fry in whatever grease you want - I use bacon or sausage grease. Some recipes say to roll the slabs in flour first, I suppose to give it a crusty edge and absorb some tasty grease.
Fry, moving the slabs frequently to avoid sticking, and flipping occasionally, until both sides are crispy. Careful - they’re pretty delicate.
Eat with whatever condiment or sweetener you like.
I’m one of those weirdos who has dozens of browser windows holding dozens of tabs in them, and rarely close any of them for days.
However, I have one from the 28th that might fit this recipe thread:
Instructions [on how to cook] Steak like a Restaurant
Sounds pretty noms. Hope the meat prices go down after the election so I can try it.
Any ideas for pork chops other than pan frying them? I’m not shy about cutting the meat off the bone.
(I missed that one - oops)
Cruz Farms Buttermilk Pound Cake
For the cake
3⁄4 cup butter, plus more for greasing the pan
3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
3⁄4 cup solid shortening
4 large eggs
2 teaspoons vanilla extract
1 cup cultured buttermilk (see note)
Juice of 1 lemon, strained
For the glaze:
2⁄3 cup sifted confectioners sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest.
1. Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
2. In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
4. Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
5. Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. Its even better the next day.
My mother used to make something called Spanish Spaghetti with pork chops. I rarely make it but my family likes it.
Fry up the pork chops with some salt and pepper. (bone in). Then add some canned tomato sauce. A little salt, pepper, garlic salt and I add about a tsp of sugar. Let simmer for a while. Then serve with angel hair pasta and a crusty loaf of bread and salad. Very simple, easy and not bad in a pinch.
“Any ideas for pork chops other than pan frying them? Im not shy about cutting the meat off the bone.”
I found a recipe my picky daughter loved, but couldn’t find it again recently for my other daughter. It was great. From memory:
1:1 onion powder, garlic powder, salt, and pepper as a rub (guestimate amount needed for rubbing your amount of chops. I now keep this on hand in a shaker for burgers, too, using 1/2 the salt and pepper.)
sear chops in olive oil, then add about an inch of water, cover and cook about 20 minutes, or until tender. It’s really only half frying, but the chops end up very tender and flavorful. This is now my “go to” recipe.
My other recipe involves apricot jelly, curry, vinegar and I couldn’t do it from memory. It’s a Zen thing. LOL.
I made up this this pork chop recipe a while back, but there are other similar recipes floating around.
Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney
2 thick-cut pork chops
1 tbsp olive oil
1 tbsp butter
Stuffing (stuffs 2 chops)
2 small figs
1/8 cup bread crumbs
1/8 cup goat cheese
1 tsp. honey
2 tbsp butter
1 tbsp ev olive oil
¼ cup veal stock
¼ cup apple cider vinegar
1 tbsp honey
½ tbsp roux
1 Brunoise 2 small figs, reserve.
2 Brunoise the whole apple and ½ onion, saute them in 1 tbsp butter and the olive oil
3 Combine ½ of apple/onion mix with the rest of the stuffing ingredients, reserve the other ½ of the apple/onion mix.
4 Cut slots in chops and stuff, closing with toothpicks, then season the outside with salt and pepper.
5 Saute pork chops both sides only until nicely browned, then transfer to braising pan; save saute pan as is.
6 Bake until done but not overdone, between 15 and 30 minutes; typical 1 chops should be 25 minutes at 300 F.
7 Sauce: deglaze saute pan by adding the apple cider vinegar and veal stock.
8 Add the reserved apple/onion mix, the remaining tbsp butter, honey, thyme and rosemary.
9 Reduce 50% to ¼ cup, seasoning with salt and pepper, strain, then thicken with roux.
10 When pork chops are done, remove, rest 5 minutes, sauce and serve.
I chose the following accompaniments:
Saute in equal parts of butter and olive oil, along with about a tablespoon or two of bacon fat.
Boil, set aside.
Saute in butter at last minute.
Thanks to both of you. Sounds good.
Basically spaghetti with pork. That’s an idea.
I’ve made this Eggplant Chutney twice this week: it is delicious served with chicken. I must credit the NYTs with the recipe:
1 Eggplant, peeled, cut into thin planks
Kosher salt & pepper
1/2 Red onion, finely or roughly chopped
3 Tablespoons of brown sugar
1/4 Cup of cider vinegar
Rub the eggplant with some olive oil and sprinkle with salt and pepper. Take a grill pan and cook the eggplant for several minutes (until the grill marks are nicely browned). Remove, and dice.
In a separate pan, heat some vegetable oil until hot. Add the onion and cook until it is slightly colored. Return the eggplant to the pan, add the sugar, vinegar, salt and pepper and cook, stirring frequently for several minutes.
Can be served hot or cold. I plan to can this chutney before the summer is over. It is truly delicious with all the things that makes chutney so nice: sweet, sour, salty and thoroughly carmelized.
First time - crispy chicken skins. mmmmm. Some say - better than bacon.
I saved the skins from thighs. First. put on paper towels and roll them up to absorb moisture. Then get a baking sheet (with edges).
Put a sheet of parchment in there and arrange the skins as flat as possible. I salted and peppered. Some bbq rub might work as well.
Lay another sheet of parchment on the skins then another baking sheet on top. Put a heavy skillet on top.
Check after 20 minutes . They may need to go longer depending on thickness.
That sounds Wicked!!!
Definitely trying that with chicken skins (thighs in the fridge)
I bet Duck Skin Cracklings would be awesome this way too!
If I can find my tube pan, I am making that.
So grease pan only? No flour?
...oooh Yes.... Thin cut pork chops (breakfast cut) coat with dry rub and put on charcoal grill-—2 minutes per side... I’m saying wow....BBQ Heaven.......
Oops, I should point out some things on those pork chops. Some has to do with clarifying terms, some is corrections to the recipe.
The saute step is just to sear the outside of the chops so juices are retained; it’s quick and the chops are by no means done.
Step 6 is the braising step, baking is the wrong term. Braising is covered with moist heat, the default braise would be done in a shallow amount of stock, not covering the chops, but having them sitting in about 2/3 their height in stock. Since the you cover the pan while it’s in the oven, the chops are cooked by moist heat.
Well, the steps are in the wrong order. I deglazed the pan before I started the braise - the sauce elements - except for the roux - then went into the braise. If you have a real braising pan (round, shallow, with two handles and lid), you do the saute right in it, deglaze, cover and put the whole thing in the oven.
When the braising was done, the liquid was then reduced and then thickened with roux.
Of course, the oven needs to be preheated.
Braising is fantastic for that “one pan” type of meal, and using cheap cuts of meat that come out very tender and with very concentrated flavor. It’s the concentration of flavor that nowadays mostly only chefs know about and the home cook has “lost”. We largely don’t even know that our food is mostly very bland - and this blandness is most of the reason so many people get started in the “cycle” of chronic overeating. Without concentrated proteins and fats we never get the “full” message in our brain and keep going long after we’ve had too many calories of carb in our natural quest for taste.
That, or it’s so good we want s’mores!
No flour necessary. If you don’t find your tube pan you can use two loaf pans or 9 by 12 baking pan, but I wouldn’t use a bundt pan because it might be too hard to get the cake out in one piece. Just remember, the less spread out the batter is (in whatever pan you use), the greater the cooking time.
It’s a flexible recipe. I vary the spices depending on what’s on hand. No ground cloves? Use more of what you have. Sometimes I add a little vanilla extract. The cake is a moist spongy sweet cake an no icing is needed. A dusting of powdered sugar looks nice on it. Bon appetit.
Oops I meant to say “more vanilla”.
Please print out the recipe in post 6
More vanilla? Are you saying more than a tsp?
Slice and fry, serve with scrambled eggs and toast.
My old German grandmother from Cincinatti called it Goetta.
Baked it early this morning. Used the 9 x 13 glass. Completely missed adding vanilla. Forgot the oil until I had poured the batter - I poured it back in the mixing bowl add added the oil(.
Perhaps we could have a “failures” thread if anyone wants to be honest). I believe anyone who spends time in the kitchen would have something to contribute.
Also, I think I baked it just a bit too hot.
But - it turned out pretty good. Not sure if omitting the vanilla affected this, but, to me, it needed more spice.
I made a lemon glaze. Sifted confectioner’s sugar and juice and zest of two large lemons - I guess about two cups of sugar.
I’m glad it turned out well. The thing about this cake is it’s so little trouble to make. I’m sure if you increase all of the spices as well as the vanilla and it would be a nice cake. The lemon glaze sounds good.
Nestled inside LV's The Palazzo Resort, is the Italian Restaurant, Lavo serving great Fried Oreo Zeppole with a side of Vanilla Milkshake---deep fried Oreos---like at a county fair.
The server brought out a long, narrow plate with six warm deep-fried battered Oreos dusted with confectioners. The milkshake was served in a fluted sundae glass topped w/ an Oreo.
The warm Oreos paired perfectly with a quick dip in the cold milkshake. The deep-fried Oreos soften in the fried batter w/ a soft, almost chewy texture. Easy to see why these are a favorite.
Make them at home---just dust the Oreos w/ flour, dip in a light tempura-like batter, then deep-fry golden.
PREP Wax paper-line bottoms 2-8x1-1/2" round cake pans; grease/flour-dust pans.
PREP Combine 2 c toasted nuts, 2 tbl flour, 2 1/2 tea b/powder.
BATTER Blender/combine 4 eggs, 3/4 cups sugar; then cover/blend smooth. Add prepared nut mixture. Cover/blend smooth. Spread evenly in pans. Bake 350 deg 20-25 min (spring back when lightly touched---centers may dip slightly). Cool on wire racks 10 min. Liftout layers to cool on racks.
FINAL Spread cooled layers w/ Mocha Frosting; stack layers; frost top and sides. Apply chopped nuts to sides. Loosely cover; chill frosted cake 2-24 hours.
SERVE topped w/ chocolate curls garnish.
FROSTING In chilled small bowl dissolve tsp instant coffee crystals in cup h/cream; add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 tsp vanilla. Elec/mixer on medium just til stiff peaks form (tips stand straight).
Layers of meat, cheese, and wontons in muffin tins---baked into
little cupcakes. Cut wontons in rounds or leave square for rustic look. These freeze nicely for quick meal later.
METHOD Layer in sprayed muffin tins wonton wrapper pressed into bottom; grated Parm; dollop seasoned ricotta, shredded mozzarella; tblspoon browned/seasoned grnd beef; fave pasta sauce. Repeat layers, end w/ sauce. Then top w/ Parm, shredded mozzarella.
Bake 375 deg 18-20 min (edges are brown). Cool on counter 5 min. Loosen edges w/ knifepoint; liftout to server.
SERVE garnished w/ basil sprig.
I am glad to have found this thread. If there is a ping list for it, please add me.
I need to find a nice recipe that is for an entrée that can be served in very small portions, like a small appetizer size for sampling. I am thinking some sort of casserole would be best way to go. But since my husband has never liked casseroles, I have very few of my own recipes to choose from.
Thanks for any help and glad to have found some cooking conservatives!
The pound cake sounds delicious can’t wait to try it after I lose a few pounds ;(
You’ve been added to the ping list
(right now it’s monthly - hoping to get back to weekly -hopefully by next month)
For small portion entrees - that recipe idea the post up sounds great! with the lasagna cupcakes...I was thinking stuffed shells too.
Maybe look at appetizer recipes and expand them with more protein and make them larger.
I like the idea of using cupcake forms for meals - why just use them for cupcakes!
This link below is for the 2011 cookbook thread - check that out too for some ideas.
I was thinking the lasagna in cupcake form would be really cute and easy to serve and eat. Casserole-type dishes can get pretty messy and unappetizing if they aren’t cut cleanly. Another lady is making a lasagna though, so I might look into doing some other recipe in the cupcake tin.
Stuffed shells and an expanded appetizer are good ideas too.
Thanks for the suggestions and the link.
Those are adorable - thanks for the idea and recipe.
Recap of this thread:
Beef _ Post#` 12 _ Steak Restaurant Technique
Breads _ Post#` 5 _ Whipped Cream Biscuits
Breads _ Post#` 11 _ Fried Oatmeal
Cakes _ Post#` 6 _ Honey Cake My Mama Used to Bake
Cakes _ Post#` 15 _ Cruz Farms Buttermilk Pound Cake
Cakes _ Post#` 36 _ Mocha Torte
Pasta _ Post#` 37 _ Lasagna Cupcakes
Pork _ Post#` 16 _ Spanish Spaghetti
Pork _ Post#` 17 _ Braised Pork Chops
Pork _ Post#` 18 _ Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney
Pork _ Post#` 32 _ Goetta Breakfast Sausage
Vegetables _ Post#` 21 _ Eggplant Chutney
Newest thread (Nov 10. 2012)
Oooooo, I made those (call them fat crisps). I just put the chicken skins on a baking sheet and threw them in the oven.
TO DIE FOR!!!