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Free Republic Recipe Thread
FreeRepublic Cooks | Dec 1, 2012 | libertarian27

Posted on 12/01/2012 9:35:52 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cookery; cooking; eggnog; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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National Apple Pie Day- December 3

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National Gazpacho Day- ~ Microwave Oven Day- December 6

National Cotton Candy Day- December 7

1 posted on 12/01/2012 9:36:02 AM PST by libertarian27
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To: libertarian27

Recap of Last Week’s Thread:

Appetizer & Sandwiches _ Post#` 5 _ Asian Hot Wings
Appetizer & Sandwiches _ Post#` 6 _ Empanadas
Appetizer & Sandwiches _ Post#` 23 _ Buffalo Blast Chicken Appetizers

Beef _ Post#` 10 _ Crock Pot Cube Steak

Breads, Muffins & Cereals _ Post#` 21 _ Banana Crumb Muffins

Cookies _ Post#` 21 _ Italian Rainbow Cookies
Cookies _ Post#` 21 _ Peanut Butter Cup Cookies
Cookies _ Post#` 21 _ Christmas Wreath Cookies
Cookies _ Post#` 21 _ Chocolate Covered Cherry Cookies
Cookies _ Post#` 21 _ Frosted Nutmeg Logs
Cookies _ Post#` 21 _ Spicy oatmeal Craisin Cookies
Cookies _ Post#` 21 _ Sugared Black Raspberry Tea Cookies
Cookies _ Post#` 21 _ Molasses Sugar Cookies
Cookies _ Post#` 21 _ Spring Lime Tea Cookies
Cookies _ Post#` 21 _ Stained Glass Cookies
Cookies _ Post#` 21 _ Cranberry Pistachio Biscotti
Cookies _ Post#` 22 _ Fruit Roll Up Christmas Decorations

Poultry _ Post#` 14 _ Mrs Potter’s Chicken
Poultry _ Post#` 15 _ Onion Soup Mix Chicken

Seafood _ Post#` 9 _ Bang Bang Shrimp

Vegetables _ Post#` 11 _ Fried Vegetables
http://www.freerepublic.com/focus/f-chat/2962792/posts?page=24#24


2 posted on 12/01/2012 9:37:34 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping to the Recipe Thread~


3 posted on 12/01/2012 9:39:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping to the Recipe Thread~


4 posted on 12/01/2012 9:40:02 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

I like it!!! Not that I find a lot of time for cooking these days...but that doesn’t mean I won’t try some of these. I’d be interested in a ping list, if you have one. Thanks!


5 posted on 12/01/2012 9:42:35 AM PST by SueRae (It isn't over. In God We Trust.)
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To: libertarian27
Cast Iron Cornbread with Sausage Video

One of my favorites

6 posted on 12/01/2012 9:43:38 AM PST by Chuckster (The longer I live the less I care about what you think.)
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To: SueRae

You’re added to the ping list!


7 posted on 12/01/2012 9:43:56 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
The wife was out one night last week, so I tried the Easy Cheeseburger pie recipe on the back of the Bisquick box.

Easy to make, but it was a little plain. However, when I went to the website to get the link, I noticed a bunch of variations on the theme, which could improve it.

First off, I could have baked a vegetable right into it, instead of serving them on the side. And I just saw a recipe that suggested bacon. Well, duh! Everything goes better with bacon! (esp. more bacon!)

Since if was beef and cheddar and bread, I suggested we go with salsa, like on taco night, rather than catsup, like on burger night. (Tee-hee, spell-checker doesn't like that spelling. Just wanted to try it.)

8 posted on 12/01/2012 9:53:25 AM PST by Tanniker Smith (Rome didn't fall in a day, either.)
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To: libertarian27

Sooooo good to see you! Thanks!


9 posted on 12/01/2012 9:53:46 AM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: libertarian27

i do most of the cooking and i am rather good at it. here is a quick chicken dish.

1 package boneless skinless chicken breasts (though lately i have been using chicken tenders as they cook faster)
8oz package of mushrooms (my frau loves mushrooms)

roll chicken in flour and seasonings (depending on my mood i could go mexican using cumin, oregano, smoked paprika OR italian using oregano, rosemary, basel)
brown in skillet
dump in mushrooms ( i sometimes add garlic, chopped onions, jalapenos...)
squirt in a bunch of lemon juice
turn down, cover and simmer for 20min (breasts) or less time for tenders.
sometimes i will remove everything from the pan when it is done and add some flour and make a thick sauce.
serve with rice, flavored or white and a veggie.


10 posted on 12/01/2012 10:07:11 AM PST by bravo whiskey
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To: libertarian27
I don't normally join in, but here is a recipe that both beautiful and yummy:

RED GRAPE SALAD

Clean and Dry Red Grapes Thoroughly.

Combine:

1..8oz pkg. cream cheese.....room temp.

1/2 cup Splenda or sugar of choice.....sweeten to taste. (the 1/2 cup Splenda is plenty, and I found it more agreeable than regular sugar)

1/2 cup Finely chopped celery

1/2 cup chopped Pecans

Mix.......refrigerate until needed.

I tried making this the day before, I wasn't pleased. Now, I mix & add to the grapes about 2 hours before serving.

P.S.: It only took 1/2 pkg.of the cream cheese for a large bowl of grapes. But, you can make it all, use what is needed, and put left over in Frig., use a as dip for other fruits as wanted.

11 posted on 12/01/2012 10:08:02 AM PST by annieokie
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To: libertarian27
Salmon Patties

1 (14.75 ounce) can salmon
1 sleeve Ritz crackers
2 eggs
1 onion
1/2 teaspoon pepper
1 Tablespoon chopped parsley

Drain salmon, remove bones and put fish in large mixing bowl
Place crackers into plastic bag and crumble until they are crumbs
Add crumbs to fish
Add 1/2 teaspoon pepper
Add 1 tablespoon parsley
Add 1 diced onion
Mix/knead thoroughly with hands until ingredients are thoroughly combined
Shape into patties about 3-4 inches round
Fry in 1/4" - 1/2" oil about 5-mins each side (I use olive oil)
Makes about 8 patties

12 posted on 12/01/2012 10:10:36 AM PST by South40 ("Islam has a proud tradition of tolerance." - Barack Hussein Obama - Cairo, Egypt, June 4, 2009.)
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To: libertarian27

Please add me to your ping list. Thanks.


13 posted on 12/01/2012 10:20:44 AM PST by txnativegop (Fed up with zealots)
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To: South40

Gosh darn it! You’re making me hungry and dinner isn’t for some hours yet.

That recipe looks delicious. I will have to try it.

Thanks for posting.


14 posted on 12/01/2012 10:23:52 AM PST by txnativegop (Fed up with zealots)
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To: txnativegop

You’re added.
Each recipe thread link is on my profile page from the past two years, have fun with them, lots of great recipes.


15 posted on 12/01/2012 10:26:00 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Thanks, I will take a look at them and see if I have any recipes that haven’t been posted.


16 posted on 12/01/2012 10:27:37 AM PST by txnativegop (Fed up with zealots)
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To: All
Gift basket for hard-to-please foodies. Arrange in rustic-looking basket---pkg of pita breads, pkg of pine nuts, bottle of Greek olive oil, can of kalamata olives, and a spice bottle of this fantastic homemade Greek seasoning.

GREEK SEASONING / tastes EXACTLY like store bought spice
Attach a label that reads: good tossed w/ chicken, lemon juice, olive oil, then skewered/grilled. Add to vinaigrette poured over Greek salad w/ feta cheese. A good meat seasoning---rubbed on a few hours before roasting. Add to saucer of olive oil to use as bread-dipping appy.

SEASONING: Mix 1 1/2 tea oregano, tea ea dried mint/thyme, 1/2 tea ea dried basil/marjoram/minced onion, 1/4 tea dried minced garlic.

17 posted on 12/01/2012 10:33:31 AM PST by Liz ("Come quickly, I'm tasting the stars," Dom Perignon)
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To: All

I’m deep frying some pickles (BOGO at Publix). Usually I use bread and butter chips and drain them in a colander for an hour or so.

From there into a little baggie with some flour in it for a shaking then into the egg bath, followed by a good dredging in panko.

I’ve been frying almost everything in a cast iron skillet on my grill so as to not smell up my house, and it works fine for something like this. I fry the pickles in shortening.

Once they’re done - back to the strainer on some paper towels and then into some dipping sauce - usually ranch. Once I start eating them, it’s pretty much all over.


18 posted on 12/01/2012 10:37:24 AM PST by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: libertarian27

Heat up in some water.

Serves 1.

19 posted on 12/01/2012 10:38:17 AM PST by martin_fierro (< |:)~)
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To: martin_fierro

In water? THAT’S what I’ve been doing wrong!


20 posted on 12/01/2012 10:48:05 AM PST by CrazyIvan (Obama's birth certificate was found stapled to Soros's receipt.)
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To: libertarian27

Here’s an oldie but a very goodie.

If you like eggnog, or even if you don’t, you’ll love this.

http://www.freerepublic.com/focus/f-news/591391/posts


21 posted on 12/01/2012 10:49:35 AM PST by VMI70
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To: libertarian27

Does anyone have any clues about the - White House White Turkey Chili recipe?

I heard that’s what Romney and Obama had the other day, and my mouth started watering just thinking about it.

Then on FOX, on ‘The Five’ Dana Perino said that she had had some while she was working at the WH, and that it was wonderful, but I haven’t had any luck just doing Bing and Google searches.

Any help would be appreciated. :)


22 posted on 12/01/2012 11:02:58 AM PST by redinIllinois (Pro-life, accountant, gun-totin' grandma - multi issue voter)
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To: libertarian27

Making Zucchini Rice and Cheese casserole for dinner.

1 cup cooked rice (I’m lazy and use Minute Rice)

Slice 2 zucchini (pretty thin). I use 1 green and 1 yellow.

Chop 1 sweet onion and a few garlic cloves.

Fry zucchini, onion and garlic in butter until soft.

Mix rice, zucchini mixture, about 1 cup shredded sharp cheddar cheese, 1/2 cup shredded Parmesan cheese, 2 eggs salt and pepper to taste.

Bake at 350 for @35-40 minutes (9” square greased dish) or until browned a bit on top.

You can add more rice, more zucchini, more cheese, etc. I don’t cook using a lot of precise measurements unless I’m baking.

Tonight I’m adding some leftover ham to the casserole. Sounded good!


23 posted on 12/01/2012 11:31:18 AM PST by azishot (When your life is on the line, lead is worth more than gold.)
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To: redinIllinois

White House White turkey! Racist!


24 posted on 12/01/2012 11:31:18 AM PST by Coldwater Creek (He who dwells in the shelter of the Most High will rest in the shadows of the Almighty Psalm 91:)
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To: redinIllinois

Go to My Recipes.com and you will find more white chili recipes than you ever wanted.


25 posted on 12/01/2012 11:34:01 AM PST by Coldwater Creek (He who dwells in the shelter of the Most High will rest in the shadows of the Almighty Psalm 91:)
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To: libertarian27
Casatiello, an Italian Brioche, as modified by Me.

Sponge.

1/2 cup unbleached bread flour.

1 Tsp instant yeast.

1 Cup whole milk or Butter Milk.

Mix until a pancake like batter is achieved. Let set until it is nice and foamy.

Dough.

1 Pound: Salami, Hot or Mild Italian Sausage, Peperoni,or Portuguese sausage, hot or mild, fried, save the fat.

3 3/4 cups unbleached flour.

1 Tsp salt.

3 Large eggs.

8 Oz butter, unsalted. 1 Pound Sharp Cheese, shredded.

Maybe some ground red pepper for some spice.

Fry meat while sponge is working, cut sausage into small cubes.

Mix sponge and dry ingrediants, add butter, melted and cooled, add egges slightly beaten, add cheese. Mix until smooth with the dough slightly wet and tackey, adjust flour, until it pulls away from the bowel.

Remove from Bowel and kneed in meat until evenly distributed.

Let rise in a spring form pan until the dough tops the pan edge, about 90 min. Bake in a 350 degree oven until you have a 190 degree internal temperature.

Great in the morning with strong coffee.

26 posted on 12/01/2012 11:54:44 AM PST by Little Bill (A)
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To: redinIllinois

I made this recipe from Cooks Illustrated last week and it was wonderful. Perhaps it will hit the spot for you....

SERVES 6 TO 8
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
INGREDIENTS
3pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
1tablespoon vegetable oil
3medium jalapeño chiles
3poblano chiles (medium), stemmed, seeded, and cut into large pieces
3Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2medium onions, cut into large pieces (2 cups)
6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1tablespoon ground cumin
1 1/2teaspoons ground coriander
2(14.5-ounce) cans cannellini beans, drained and rinsed
3cups low-sodium chicken broth
3tablespoons fresh lime juice (from 2 to 3 limes)
1/4cup minced fresh cilantro leaves
4scallions, white and light green parts sliced thin
INSTRUCTIONS
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg


27 posted on 12/01/2012 12:33:35 PM PST by Grammy
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To: libertarian27
Found a big package of boneless beef ribs at Costco the other day.

I seared them wthh flour, salt and pepper in hot peanut oil and threw them in a pressure cooker with an onion, a couple of carrots, chopped tomato, a cup of red wine, half a cup pf pace salsa, half a cup of cider vinegar, clove of garlic and seasoned with cayenne, allspice, brown sugar, ground cloves, coriander, and fresh thyme.

Preferred the cooker up for 35 minutes and made a batch of spatzle - flour, egg, water through a sieve into boiling salted water.

I thickened the sauce in the pressure cooked with a little roux after setting the ribs aside.

Family ate every last morsel.

28 posted on 12/01/2012 12:44:40 PM PST by Species8472 (Stupid is supposed to hurt)
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To: libertarian27

We like this on a cold blustery day.
Tuscan Chicken-serves 4.

2 tbsp flour
salt and pepper
4 skinned chicken quarters
3 tbsp. olive oil
1 red onion, chopped
2 garlic cloves, chopped finely
1 red bell pepper,seeded and chopped
pinch saffron threads
2/3 cup chicken stock or dry white wine
14 oz canned tomatoes, chopped
4 sun dried tomatoes, in oil, drained and chopped
8 oz. sliced portobello mushrooms
2/3 cup chopped pitted black olives
4 oz. lemon juice
fresh basil leaves, to garnish

Place flour on a plate, season with salt and pepper. Coat chicken, shaking off excess. Heat olive oil in large flameproof casserole. Add chicken and cook over medium heat, turning frequently for 5-7 minutes, until golden brown. Remove chicken from the casserole and set aside. Add the onion, garlic and red bell pepper to the casserole and reduce the heat to cook for 5 minutes, stirring occasionally. Stir the saffron into the chicken stock. Stir the tomatoes with their juices, the sun dried tomatoes,mushrooms and olives into the casserole and cook for 3 min, stirring occasionally. Pour in the stock and saffron mixture and the lemon juice. Bring to a boil, then return the chicken to the casserole. Cover and cook in preheated oven (350F) for an hour until chicken is tender. Re-season to your taste. Garnish with chopped fresh basil and serve.

I sometimes serve it with a “gremolata” which is a mixture of fresh bread crumbs, orange (or lemon) zest, chopped parley and chopped garlic-add it before you cover and bake-remove the lid and crisp up the breadcrumbs. I don’t used basil when I serve it this way.

Good with risotto or arborio rice.


29 posted on 12/01/2012 1:45:04 PM PST by pugmama
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To: libertarian27

I have a pizza sauce recipe if you like making pizza from scratch. The entire process takes lots of time. Making the dough requires that you be on hand when it has risen to it maximum so you can turn it into the pizza pan. We have a bread maker which allows one to put the dough on a time table. Here is the recipe which I do hope you will at least try on a store bought crust:

1 quart tomato sauce
3 cloves garlic, chopped
1 large onion minced
1- 6 oz can tomato paste
olive oil for cooking garlic and onions
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon pepper
¼ teaspoon marjoram
½ teaspoon thyme
½ teaspoon oregano
1-½ teaspoon sweat basil
¼ teaspoon sage
1 very small pinch of cinnamon
1 tablespoon grape jelly
sugar to taste (adjust sweetness to compensate for lack of sweetness of tomatoes)
1 carrot pureed with tomato sauce
¼ cup red wine

Pizza Crust for Large 15” Pan:

3 cups Flour
2 teaspoon salt
2 Tablespoons Bread Machine Yeast
1-¼ Cup warm water
½ teaspoon sugar
2 Tablespoons butter (melted)

Proof yeast with sugar and water on bottom of bread machine or large mixing bowl. Add butter, flour, salt. Mix together and kneed, or set bread machine on “first rise” and start. When raised to size of a large grapefruit, lay out on pizza pan and flatten out. Stretch out dough to edges of the pan. In an oven set at 425 degrees, put pan with dough in oven for 4 minutes. This precooks the dough so that the topping does not cause the dough to get gummy. You do not have a professional pizza oven and this step is necessary.

Method for the sauce:
Chop onion and garlic until finely minced in food processor. Sauté onion and garlic in olive oil using the pan you intend to use for simmering the other ingredients. The onion mixture should just start to turn brown. Do this on a low enough heat to keep this browning process under control to keep from burning.
Puree tomato sauce with carrot until smooth (about 4 minutes in food processor). If there are bits of onion and garlic left in the bowl after emptying the minced onion mixture in the pan, these bits can mix in with the tomato sauce. This puree can be used to stop the browning process of the onion at the perfect stage of browning (the browning of the onion and garlic gives this sauce a unique taste). When the onion mixture has browned, add the tomato puree and adjust the heat for simmer. Use the wine to rinse out the food processor bowl to be poured into the tomato sauce in the pan.

Add the other ingredients and simmer in the pot uncovered, stirring every 10 minutes, until the sauce is thick. Add sugar at the moment the proper thickness is reached to give the sweetness desired. I like my sauce on the sweet side, which seems to bring out the rich seasonings found in this recipe.

Enjoy!


30 posted on 12/01/2012 1:56:58 PM PST by jonrick46 (The opium of other people's money.)
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To: jonrick46

A note about my pizza sauce recipe: The sauce will make several pizzas. Use enough sauce to coat the pizza dough. Add the toppings of your choice. I like to make 1/2 Canadian Bacon, pineapple onion and green pepper; with plenty of mozzarella cheese over my sauce. The other half, I top my sauce with plenty of pepperoni, black olives, and mozzarella cheese. MMmmmm. Goood!


31 posted on 12/01/2012 2:05:18 PM PST by jonrick46 (The opium of other people's money.)
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To: libertarian27
Holiday Split Seconds from the Pillsbury Cookie Cookbook…

Lady Bender uses salted butter plus her berry jams

and makes the icing as noted

32 posted on 12/01/2012 2:36:05 PM PST by tubebender (Evening news is where they begin with "Good Evening," and then proceed to tell you why it isn't.)
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To: Tanniker Smith

<Easy to make, but it was a little plain. However, when I went to the website to get the link, I noticed a bunch of variations on the theme, which could improve it.

I have the Bisquick impossible pie book. I love it, but yes, some of the recipes are bland. I take the basic recipe and jazz it up with the spices, onions, etc. that I like. The recipes are easy, the food tasty, and they don’t need any weird ingredients.

I love the reviews on cooking websites. It’s great to see what works and what doesn’t before you make a dish.


33 posted on 12/01/2012 5:00:56 PM PST by radiohead (Taxmaggeddon - are you ready?)
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To: jonrick46

You didn’t REALLY say to put grape jelly in pizza sauce, did you? EWWWWWWWWWWW!


34 posted on 12/01/2012 5:06:41 PM PST by smalltownslick
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To: smalltownslick

Yes. Use Concord grape jelly. The trick came from a gourmet cooking show. The natural sweetness compliments the tomato and the red wine.


35 posted on 12/01/2012 5:29:34 PM PST by jonrick46 (The opium of other people's money.)
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To: libertarian27
good morning everyone!!!!

I have always enjoyed this thread.. problem being the drool over the HP Notebook! LOL

My lack of power/Internet this Summer & Fall made my visits here rare & I lurked briefly

I now am in OKC for winter with Internet, Power and family support for some medical and financial issues so I hope to be a regular.

As I have missed the past threads I am hoping that the things I post might not be repeats but they might be.

I also have a small PRIVATE recipe/entertaining group on Facebook. If any of your are interested we must be friends & I can add you. Just make sure I know who you are etc. About half of the 37 members are FReepers.

My Facebook page to friend me is: Dolly Grlicky Haverkos Howard. We are not big or active like this group but there are some nice ideas shared on occasion. I will post a few of the things here including a few pix w/o recipes but viewing is easy to see what is in it











Here is the link with ingredients and instructions on building the veggie "tray" Christmas Tree.
36 posted on 12/02/2012 5:04:23 AM PST by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
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To: jonrick46

I love experiementing with Italian and Mexican dishes. I have gotten very lazy over the years depending on the oh so good bottled sauces. I used to make my own pizza & marinara sauce with our huge crop of tomatoes. Fun times

Now I find it interesting to see the ideas from those who still love to do scratch cooking

I will try your sauce & crust. I think the idea of the grape jelly is fun. Over the years at good pizza shops I have experienced all different flavors in the sauces. Some more sweet & some with interesting herbs that flavor uniquely. I have really grown fond of fennel in Italian cooking & soups.

Thank you for taking the time to post your own recipes


37 posted on 12/02/2012 5:08:16 AM PST by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
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To: jonrick46

Anytime I make tomato sauce for spaghetti or pizza, I always add sugar. You MUST add a little sugar, maybe a teaspoonful depending, that was my mom’s trick, it’s to counteract the acid and mellow it out. Always taste as you cook, too.


38 posted on 12/02/2012 6:48:27 AM PST by FrdmLvr (culture, language, borders)
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To: DollyCali

Oh, yeah, that just got posted on Facebook for my relatives to see. Here’s wishing you a wonderful crudite this season.


39 posted on 12/02/2012 2:54:02 PM PST by Tanniker Smith (Rome didn't fall in a day, either.)
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To: FrdmLvr

Exactly. In my Post #30 I say to add sugar to taste. I have been using brown sugar. However, I think white sugar gives a cleaner sweetness. The use of Concord grape jelly adds the grape dimension to the sauce, when adding to the wine, compliments the tomato and adds a complexity to the flavor. By a slow cooking process, you can also create a caramelization of the sugars, but do not overdo it. I usually cook this sauce until it has thickened and put it on a pizza, straight away, as soon as it is cool. The remainder, I freeze.


40 posted on 12/02/2012 3:46:47 PM PST by jonrick46 (The opium of other people's money.)
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To: DollyCali

Please tell me how you liked my pizza sauce recipe.

—jonrick46


41 posted on 12/02/2012 3:48:55 PM PST by jonrick46 (The opium of other people's money.)
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To: DollyCali

Mexican? Here is my chicken enchilada recipe:

This is one way to get a chicken in every pot.

My recipe:

For the carne el pollo (chicken meat):

2-1/2 cups shredded chicken
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 bay leaf minced
2 teaspoons cumin
1-1/2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced Serrano pepper
1/2 teaspoon sage
2 tablespoons chili powder
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 cup onion minced
2 green onions chopped

Other ingredients:
1/2 cup olives sliced
1 tomato sliced thin
7 burrito sized flour tortillas
10 oz can Old El Paso enchilada sauce
2 cups medium cheddar cheese grated
Peanut oil for frying

Method:

Put enchilada sauce in fry pan on low heat.
Start peanut oil in another fry pan to 350 degrees.
Fry both sides of tortillas in oil, using fork to deflate bubbles. Dip fried tortillas in enchilada sauce and stack in tray.
Put chicken ingredients in tortilla, fold in sides and roll into burrito type tortillas into baking pan.
Lay out tortillas with wise in pan. Cover with remaining enchilada sauce. Layer with cheese, tomatoes and olives. Put in 350 degree oven until bubbly.

Serve with sour cream, your favorite guacamole sauce, and more chopped green onions.


42 posted on 12/02/2012 4:18:31 PM PST by jonrick46 (The opium of other people's money.)
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To: redinIllinois

I couldn’t find the White House recipe put there are LOTS of White Turkey Chili recipes here:

http://allrecipes.com/search/default.aspx?qt=k&wt=white%20house%20white%20turkey%20chili&rt=r&origin=Home%20Page

The thing I have found when using All Recipes is to read the reviews well - some will mention the same type of things so you get a clue what works well and what doesn’t.

Good luck!


43 posted on 12/02/2012 6:13:17 PM PST by leapfrog0202 ("the American presidency is not supposed to be a journey of personal discovery" Sarah Palin)
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To: leapfrog0202

I love that ‘allrecipes’ site for the same reason - the comments under the recipes!

Recipes float around the net but the comment sections are where it’s at....story-telling recipe blogs too - like the Pioneer Woman’s site, detailed instructions and hints.


44 posted on 12/03/2012 1:44:26 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

This is an easy, inexpensive family-style dish that looks like nothing but is incredibly delicious. Originally printed in 1955/56 Betty Crocker Cookbook. Named for Minnesota personality Cedric Adams.

CEDRIC’S CASSEROLE

METHOD Sweat in skillet medium chp onion, 2 tbl butter (do not brown). Add/saute just done 1/2 lb grnd beef (do not brown). Add S/P.

Cover oven casserole bottom w/ 3 cups cabbage coarsely shredded, then cover w/ beef/onion/butter, end w/ additional 3 cups coarse cabbage.

Pour over 10 1/2 oz can tomato or tomato rice soup, undiluted. Bake covered 350 deg an hour.

SERVE steaming hot w/ fresh hot crusty French bread lavished w/ butter.


45 posted on 12/04/2012 5:07:46 AM PST by Liz ("Come quickly, I'm tasting the stars," Dom Perignon)
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To: All

STRIPED CHRISTMAS MERIGUES----CUTE COOKIE TIP from Martha Stewart TV show. Meringues come out with fanciful stripes. Uses red and green food paste coloring---and peppermint flavoring in meringue batter.

METHOD Using paste food color, paint three thin stripes inside clear plastic pastry bag (keep stripes far apart). Fill bag w/ meringue batter. Press out meringue spirals on parchment. Bake 200 deg 1 1/4 hrs.

SUMMER VARIATIONS--Yellow stripes for Lemon Meringues Orange stripes for Orange Meringues. Add corresponding grated zest flavorings.

46 posted on 12/04/2012 5:23:24 AM PST by Liz ("Come quickly, I'm tasting the stars," Dom Perignon)
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To: Liz

” Add to saucer of olive oil to use as bread-dipping appy.”

Salt, pepper and garlic powder added to the oil kicks it up a notch.


47 posted on 12/04/2012 5:41:19 AM PST by Rebelbase
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To: libertarian27

Add a box of frozen peas and pack of sliced mushrooms.

Gourmet folks add sour cream. :-)

48 posted on 12/04/2012 5:43:57 AM PST by Rebelbase
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To: Liz

That sounds interesting, a ‘lazy stuffed cabbage’.

Another recipe:
http://www.food.com/recipe/lazy-stuffed-cabbage-casserole-72409

I like stuffed cabbage but too ‘lazy’ to make it...Perfect


49 posted on 12/04/2012 5:58:24 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

It’s even better than stuffed cabbage-—when you lift the casserole lid-—the cabbage is all steamy and unctuous from the soup that is now a sauce. Adding the hot crusty bread dripping with butter is a must.


50 posted on 12/04/2012 10:35:36 AM PST by Liz ("Come quickly, I'm tasting the stars," Dom Perignon)
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