Skip to comments.FReeper Recipe Thread (4 days to Thanksgiving)
Posted on 11/17/2012 7:33:11 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
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.
Oh my goodness....
First thing I did last night was find three copycat recipes for Hostess Cupcakes. Are we related?
Do you think the food is really that bad? I have to admit that the blue drink did sound sort of half-ghastly half-lethal.
Instruction error on my cranberry relish. Don’t know what I was thinking. Orange should be cut into 1/8th. Put 4 orange pieces in each food processor batch.Not a disaster if you do it the other way, buteverything is more uniform
One pound of Lump Crab.
Two Cups of bread crumbs, I use the husks of the bread I make.
Butter, at least a 1/4 pound maybe more.
Bunch of green onions. (maybe two)
12 oz, Italian 3 cheese mix, fresh grated. (Your Choice)
A bunch of Mushrooms Stemed and scraped.
Combine Melted butter, bread crumbs, finely copped onions, eggs, and cheese, mix well to the greasy mass stage.
Stuff mushroom caps and bake at 350 on a wire rack until crunchy on top.
Last night I tried my hand at a Philippine dish called Beef Mechado, and while the flavor turned out great, the cubes of beef (used top round roast) are quite tough, despite simmering them for over an hour. Any tips on making/keeping the beef tender in this dish would be hugely appreciated.
FR n00b and cooking n00b. Sheesh!
Lady Bender baked a Pumpkin Cake and made the frosting with Amaretto which really changed the flavor. It was for our son and his employees yesterday and it was gone in minutes after I delivered it...
I’m not fond of sweet potatoes but Mr. Mercat loves them so I make this for him at Thanksgiving. He loves it. Cook several large sweet potatoes in the skins. Allow to cool enough to peal. Mash with a stick of butter and a small can of condensed orange juice. smash into a pan. cover the top with marshmallows. Put into the oven until the marshmallows brown. serve.
Make sure you use the sweet potatoes that aren’t stringy. If you have a sieve that has a rotator thingie (I used to have one but can’t find it now) use that. I just buy young tators and mash the poo out of them. Seems to work.
Boil up your cranberry sauce as normal, cranberries, sugar, orange slices, a touch of orange marmalade and a handful of craisians (for texture). Then add a couple of fresh sliced jalapeño peppers and finish with a touch of grand mariner liquor.
Thanks for the Poteca recipe. I’ve seen pictures of them - and they look fabulous - but have never tried to make one.
Best way to make them tender is to simmer them in beef stock for 2 - 4 hours (depending on size of cubes). 1” cubes 2 hours, 2” cubes, 3 hours.
Use tihs in my picadillo recipies and it always comes out perfect...hope that helps...
Whipped Sweet Potato Casserole
2 pounds sweet potato, peeled and cubed
2 tablespoons orange juice
3/4 cup brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons butter, cubed
1 cup miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C).
1. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
2. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.
Orange Spiced Carrots
2 1/2 cups sliced carrots
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Minced fresh parsley
1. Place carrots in a saucepan; add 1 in. of salted water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.
Slow Cooker Stuffing (saves valuable space in the oven)
Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 18 Ingredients:
1 cup butter or margarine
2 cups chopped onion
3 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoons salt
1/2 teaspoon ground black pepper
2-3 cups chicken broth, (as needed !!)
2 cans of water chestnuts (diced fine)
2 eggs, beaten
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: can sautéed everything the night before and combined it with store bought bread cubes and about 1/4 of the chicken stock and refrigerated it.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).
OPTION: can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries
Honey Glazed Ham
1 (5- 7 pound) ready-to-eat spiral cut ham
1/4 cup whole cloves
1/4 cup dark brown sugar
2 cups honey
2/3 cup butter
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving
. Option.-- I find cooking the ham in a Reynold's cooking bag works well. It provides for self-basting and a moist ham. I also place pineapple slices (with moistened toothpicks)
Option-- used 1/3 c brown sugar, 1/3 cup honey, 1/4 tsp crushed cloves
Orange Sweet Potatoes
8 sweet potatoes
2/3 cup packed brown sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon OR (cinnamon candies)
1 cup orange juice
1/4 cup honey
3 tablespoons butter or margarine
2 tablespoons water
2 tablespoons grated orange peel
1/2 cup chopped walnuts
1. Place sweet potatoes in a Dutch oven or soup kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside.
2. In a saucepan, combine the brown sugar, cornstarch, salt and cinnamon (OR cinnamon candies). Stir in the orange juice, honey, butter, water and orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. Pour the mixture over the potatoes. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.
Warm and Spicy Autumn Punch
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 cups pineapple juice
1. Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes
. 2. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
3. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top
Chocolate Chip Cheese Ball
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips (reserve some for rolling with pecans)
3/4 cup finely chopped pecans
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 2 hour. (though best if overnight, rolls into ball easier)
3. Roll the cheese ball in finely chopped pecans before serving.
4. Serve with chocolate teddy grahams, pretzels, vanilla wafers, cinnamon sugar pita chips, etc option: cover in chocolate buttercream frosting, over the chopped pecans
OR either with heath bar, snickers, butterfinger, toffee, crushed Oreo's pieces, M&Ms etc
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
--substituting half the oil for applesauce and 1/2 cup less sugar. baked at 325 for 90 min. The last 10 min,cover them with foil so they wouldn't burn
1 medium potato, peeled and diced
2 cups water
1 (.25 ounce) package active dry yeast
1/4 cup honey
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 egg, lightly beaten
6 cups all-purpose flour
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F. Mash potato (don't add milk or butter); set aside.
2. In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.
-- Make sure to give yourself plenty of time to proof (rise) the dough twice
substitute 2 oz. envelope of Idahoan instant mashed potatoes
Almond Cranberry Squash Bake
4 cups hot mashed butternut squash
4 tablespoons butter or margarine,softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry
1/2 cup sliced almonds
1/4 cup packed brown sugar
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
OPTION: apple pie filling
1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
1 lb bulk Italian pork sausage
1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)
5 eggs, beaten
1 1/4 cups milk
1/2 cup butter or margarine, melted
1 1/2 cups Gold Medal® self-rising flour
1/2 cup grated Parmesan cheese
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
1. In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
2. In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish. 3. Bake 35 to 40 minutes or until topping is golden brown.
CORN CASSEROLE serves 6-8
1 can whole kernel corn (can use frozen)
1 can cream-style corn
8 oz sour cream
1.5 boxes, Jiffy Cornbread mix (13 oz)
½ cup green onions (chopped)
1 stick butter melted
-- Mix all, pour into 8x8x2 buttered casserole dish,
-- bake at 350 for 40-45 min (lightly/medium browned and toothpick comes out clean).
(Note: After oven, Corn Casserole must set for 12-15 minutes, if served too soon, at the beginning of dinner youll have a version of corn pudding)
Various Options (almost approaching a breakfast bake):
1 Cup crumbled sage sausage ..and/or .
¾ Cup shredded cheddar cheese
bacon bits /chives sprinkled on top ( for last 5-7 min)
CAJUN SPICED CORN
Cook Time: 25 Minutes
Ready In: 25 Minutes
"A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper."
1 sheet (12-inch square) pieces aluminum foil
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
3/4 cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 tablespoon margarine or butter
: 1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 20 to 25 minutes on a cookie sheet in oven.
5. OR grill 12 to 14 minutes in covered grill
LUSCIOUS SLUSH PUNCH
1 & 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage OR Cranberry Splash Sierra Mist soda OR Canada Dry (less sweet)
1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers (two recepies made...) .
2. When ready to serve, place the frozen contents of ONE container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.
NOTE: TO DEFROST SLIGHTLY (SLUSHY), PLACE A FROZEN PUNCH IN REFRIGERATOR 2 HOURS BEFORE NEED
I never thought of using a slow cooker for stuffing/dressing
I’m doing that this year!
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
-- 1 (10.75 ounce) can condensed cream of mushroom soup *(OR cream of broccoli / celery / chicken)
-- 1 cup mayonnaise
-- 2 eggs, beaten
-- 3/4 cup finely chopped onion
-- 1 can water chestnuts (chopped -- we like the added crunch)
-- 1 small can mushrooms (chopped)
-- 3 (10 ounce) packages frozen chopped broccoli
-- 12 ounces shredded sharp Cheddar cheese
-- salt to taste
-- ground black pepper to taste
-- Ritz Crackers (crushed)
-- 2 pinches paprika
1. --Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. --In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg, onion, water chestnuts, and mushrooms.
3. --Steam frozen broccoli until slightly tender (to take the bitter broccoli taste off).
--Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well.
--Sprinkle on cheese, season to taste with salt, pepper and mix well.
--Spread mixture into prepared buttered baking dish, and cover with crushed Ritz crackers and dot with butter and paprika.
4. --Bake for 45 minutes to 1 hour in the preheated oven until bubbling.
CHEESY GREEN BEAN CASSEROLE
-- 1 can (10 3/4 oz) condensed cream of mushroom (OR broccoli) soup
-- 1 cup shredded American-Cheddar cheese blend (4 oz)
-- 1 can water chestnuts (chopped --we like the added crunch)
-- 1 teaspoon soy sauce
-- 1 bag (16 oz) frozen cut green beans, thawed, drained
-- 1 small red bell pepper, chopped (1/2 cup)
-- 1 small chopped onion (1 cup)
-- 1 1/2 cups Cheddar French-fried onions (from 6-oz can)
1. Heat oven to 350F. In 1 ½ quart casserole, stir together soup, cheese blend and soy sauce.
2. Stir in green beans, bell pepper, 1 cup of the onions, water chestnuts.
3. Cover bake about 30 minutes or until beans are tender and mixture is heated throughout.
4. Stir, top with remaining ½ cup onions.
5. Bake uncovered(about 5 minutes longer) or until onions are brown and crisp
CRANBERRY WALNUT RELISH
-- oven baked relish...Orange marmalade / apricot is stirred into cranberries and walnuts --
-- 12 ounces fresh or frozen cranberries
-- 3/4 cup white sugar
-- 1 (6 ounce) orange marmalade
-- 1 (6 ounce) apricot preserves
-- 1 tablespoon lemon juice
-- 3/4 cup chopped walnuts
-- 1 teaspoon orange zest
-- Option: ½ cup shredded apples ..(I like multiple flavors)
1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade, apricot orange zest and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving
Excellent. Thanks so much for the advice!
I wanted to make a Blackberry Cheesecake for Thanksgiving Desert and every recipe I could find was plain cheesecake with Blackberry Topping or at best, blackberry swirled... I wanted a Purple Cheesecake. I have tried a few FREEPER Recipes, So thought I would share what I came up with.
· (1) 6-ounce package Graham Crackers
· (1) stick margarine, melted
· 3 cups Frozen Blackberries thawed, juices reserved
· 3 8-ounce packages cream cheese, room temperature
· 1 cup sugar
· 2 1/2 tablespoons all purpose flour
· 3 large eggs
· 1 tablespoon fresh lemon juice
· 1 teaspoon vanilla extract
Preheat oven to 325°F. In 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind Graham Crackers to coarse crumbs (food processor works great!). Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan.
Puree thawed blackberries with juices as required in processor until about consistance of a smoothie. In Large bowl, Add cream cheese and sugar. Mix until smooth. add in flour, mix. Add eggs; mix only until smooth, scraping down sides of bowl occasionally. Add blackberry puree, lemon juice and vanilla extract; mix until well blended. Transfer filling to prepared crust.
Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
Couple of notes, Mine took an hour and 30 minutes to finish, and I was going to try to remove the blackberry seeds with a metal strainer first, but my wife said skip it and I did not notice too many when eating it, after being puree’d I guess.
Paula Deen's Aunt's Sweet Potato Souffle / foodTV.com
Combine 3 cups cooked and mashed sweet potatoes, cup granulated sugar, 3 eggs, beaten, 1/2 cup milk, 8 tablespoons melted sweet (unsalted) butter, tablespoon vanilla, 1/2 teaspoon salt. Pour into buttered square baking dish. Crumble Topping over. Bake Topping golden 20-25 min 400 deg. Serve hot.
Topping: Combine cup packed light brown sugar, 4 tablespoons cubed sweet butter, 1/2 cup self-rising cake flour, cup chopped pecans.
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