Skip to comments.Free Republic Recipe Thread
Posted on 12/08/2012 9:50:35 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.
National Scrapple Day ~ Cook Something Bold & Pungent Day November 9
National Vanilla Cupcake Day November 10
National Sundae Day November 11
Chicken Soup for the Soul Day ~ National Pizza With Everything Day (Except Anchovies) November 12
National Indian Pudding Day November 13
National Guacamole Day ~ National Pickle Day November 14
~FReeper Recipe Thread Ping~
~FReeper Recipe Thread Ping~
Recap of last week’s recipes:
Appetizers & Sandwiches _ Post#` 18 _ Fried Pickles
Appetizers & Sandwiches _ Post#` 36 _ Veggie Tray Christmas Tree
Appetizers & Sandwiches _ Post#` 42 _ Chicken Enchilada
Beef _ Post#` 08 _ Easy Cheeseburger Pie
Beef _ Post#` 28 _ Boneless Beef Ribs (pressure cooker)
Cookies & Brownies _ Post#` 32 _ Jam-Filled Butter Cookies (Split Seconds)
Cookies & Brownies _ Post#` 46 _ Striped Christmas Merigues
Drinks _ Post#` 21 _ Egg Nog
Marinades/Sauces/Glazes _ Post#` 17 _ Greek Seasoning
Marinades/Sauces/Glazes _ Post#` 30 _ Pizza Sauce
Pastry _ Post#` 30 _ Pizza Crust
Pies/Pastry _ Post#` 26 _ Italian Brioche (Casatiello)
Poultry _ Post#` 10 _ Sauted Chicken and Mushrooms
Poultry _ Post#` 29 _ Tuscan Chicken
Salads/Sides/Rice _ Post#` 11 _ Red Grape Salad
Salads/Sides/Rice _ Post#` 23 _ Zucchini, Rice and Cheese Casserole
Sausage _ Post#` 06 _ Cast Iron Cornbread with Sausage
Seafood _ Post#` 12 _ Salmon Patties
Soups/Stews/Chilis _ Post#` 27 _ Chicken Chili
Soups/Stews/Chilis _ Post#` 43 _ White Turkey Chili
Vegetables _ Post#` 45 _ Cedrics Cabbage Casserole
Vegetables _ Post#` 49 _ Lazy Stuffed Cabbage
If anyone can get their hands on some Royal brand Toasted Coconut Pudding, please FreepMail me.
Will you add me to your ping list please?
Uh, you’re a month behind on your dates.
Tried this one a week ago and loved it:
Betty Jean’s Chocolate Pie
Betty Jean was born and raised in Lubbock, Texas and had a flair for southern cooking.
1/3 cup Corn Starch
1 cup sugar
3 cups milk
1 1/2 tsp vanilla extract
1 tablespoon of butter or margarine
3 oz. unsweetened chocolate (I use the Hershey’s unsweetened cocoa powder)
Separate egg yolks and mix them in a bowl-set them aside. Set the egg whites aside in a separate bowl if you wish to make meringue topping.
Mix sugar, corn starch, chocolate and milk in a medium saucepan. Bring to gentle boil, mixing often until mixture becomes thick and bubbly. Filling should be thick enough to stick to the mixing spoon or beaters. Remove from heat and mix for two more minutes.
Take a cup of the hot chocolate filling and mix it into the egg yolks you have set aside. Then return the mixture to the saucepan, returning saucepan to heat. Bring again to gentle boil, mix often.
Remove from heat again. Mix butter and vanilla extract into filling. Mix for 2 more minutes.
Pour filling into graham cracker pie crust (or whichever type of crust you prefer).
If topping with meringue, see meringue recipe and instructions below.
Let cool in refrigerator for 4-6 hours. Top with whipped cream only when pie has cooled the proper amount of time.
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup whipping cream
Mix ingredients together in a chilled bowl using beaters or electric mixer on medium speed until soft peaks form.
Meringue for pie
4 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tablespoons sugar
In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beath with an electric mixer on medium speed for 1 minute or until soft peaks form. Gradually add sugar one tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff peaks and sugar dissolves.
Immediately spread meringue over pie, carefully sealing to edge to prevent shrinkage. Bake in a 350 degree oven for 12 to 15 minutes or until golen. Cool on a wire rack, then cool in refrigerator for 4-6 hours before serving.
You know, the older you get the faster time flies...I'm apparently still in November.:>)
National Chocolate Brownie Day December 8
National Pastry Day December 9
National Lager Day December 10
National Noodle Ring Day December 11
National Cocoa Day December 12
Ice Cream and Violins Day December 13
National Bouilabaisse Day December 14
This may help....69 cents a package....
1 box of elbow mac
8oz. jar of Helsmanns mayo
can of small cleaned shrimp (or reg shrimp diced up)
2 stalks of celery (diced fine)
tsp of vinegar
Red Pepper flakes
prepare the mac...drain good, in a bowl, mix in the tsp of vinegar put in the fringe, rinse the shrimp put in a separate bowl in the fringe to chill, dice up the celery (I like fine)it’s own bowl in fringe...after 30 mins ready to mix. I start with the mayo, then add the celery and shrimp, mix it real good..(the vinegar should have kept the mac from clumping, some use oil or both).....now add the red pepper flakes (to taste..mix, then I usually sprinkle just a touch more red pepper flakes on top) Cover with plastic wrap, in the fringe for at least two hours. Great with baked beans, some sliced ham,potato salad, etc
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I’d rather just watch Laura Calder!
You must have grown up in Maine, that's the only place I've seen those - and I agree - they are great!
Baked Beans, Hot Dogs and Canned Brown Bread was my Mother's standard Saturday meal, and we all looked forward to it every week...and Friday was Fish... we weren't even Catholic :>)
Just made up a new recipe and it turned out really great.
I called it: “Beef and Tomatoes”
I started with a small carton of onions and celery (about 1 cup) - already cut up (from my grocery store). You can cut your own if you want.
Heat 1 Tbsp - Olive oil - place onions/celery into heated oil and saute until onions are just soft. I added 1/2 tsp of Garlic Salt w/parsley already in it. I also added 1/2 tsp of basil and 1/2 tsp oregano.
After cooking for a little while, I added 2 pieces of bacon (cut into pieces) into the skillet, and after the bacon was cooked - I drained it and broke it into smaller pieces.
I heated my crockpot (high) while I was finishing cooking the onions/celery. As soon as they were done, I placed them in the bottom of the crockpot.
Next, I used 2 - 6 oz steaks and braised them in the skillet which still contained a small amount of olive oil. I sprinkled them with a small amount of tenderizer (on both sides) as I was cooking them. As soon as they were done, I placed the two steaks into the crockpot on top of the onion/celery mixture.
On top of the steaks I poured a can of Hunts, no salt added, diced tomatoes, juice and all, over the steaks. The tomatoes also help to tenderize the meat.
Then, I put 2-3 Tbsps of water into the skillet and scraped the drippings forming a great beef broth. I poured the broth over the beef and tomatoes - making sure the tomatoes still cover the steaks.
I set the crockpot on LOW and just let it simmer.
After 2-3 hours, I removed the steaks to a cutting board and cut them into bite-sized pieces. I then replaced the meat into the crockpot and added another HALF-can of tomatoes, and stired the mixture.
The mixture continued to cook for another couple of hours.
I did not add any extra salt or seasoning to the mixture.
I had a visitor stop by - and had him sample the mixture. He was very happy with the taste combination.
Of course, you can make it go further, if you scoop the mixture over rice or pasta. If pasta, I would suggest mostiochelli (sp?) or rotelli pasta.
I love this taste combination, and it was so good I will be making it again very soon.
If you have questions, just ask.
Ping for later. Thanks for the recommendation.
Chef friend (former executive chef at Pinehurst) shared his Limoncello recipe with me. Haven’t tried it yet, but I have some friends that are in the process now.
Zest from 11 lemons (just the yellow part - no white pith), 1 bottle grain alcohol (use vodka if you can’t get grain) combine these in a glass container or stainless steel pot and let sit in a cool dark spot for 2 weeks.....
Then make a simple syrup with 5 cups water and 2 1/2 - 3 cups sugar.....bring to a boil and then cool completely.....add to grain and lemons
Then cover and let sit like at least another 2-3 weeks....the longer the better
Then strain lemon peels out and bottle the limoncello back up and keep in the freezer
This is a recipe for one 750 ML bottle of grain. You need to at least double it. Also, don’t use vodka. Use Everclear.
I had some tomatoes and peppers from the garden this week so threw together this salad. The picky eaters here say it’s a keeper. The little bit of leftovers held up for the next day so that’s a plus. There are no measurements other than enough equal parts sugar to vinegar to cover veggies. It would be easy and pretty enough with the red and green colors for a Christmas pot luck. Add a yellow or orange bell pepper and it’d be festive enough for Mexican night.
Tomato and Bell Pepper Salad
1/2 C sugar
1/2 C vinegar
salt and pepper
small onion thinly sliced
several tomatoes, bell peppers and banana peppers cut into chunks
I get a jar of jalopeno and garlic stuffed olives at Costco and wrap the olives with bacon and bake at 400 for about 35 min. Great appetizers .I do soak the olives in water overnight so they aren’t so salty.
1/3 cup + 1 Tablespoon olive oil
1/2 cup all purpose flour
2 celery stalks, chopped
4-5 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
1 can (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless, skinless chicken thighs
1 lb. chorizo (or andouille) sausage, cut into 1/4-inch rounds
1 cup dark beer or water
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 lb. medium shrimp, shelled & deveined
3 large fresh tomatoes or two 14.5 oz. cans of stewed tomato (drained)
1 lb okra frozen or fresh- sliced
2-3 jalapeno peppers or 5-6 fresh Tabasco peppers
1 pint raw oysters and juice
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. This is the roux.
Mix the chicken and beef broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 1 cup of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add okra 20 minutes prior to finish.
Add the oysters and shrimp, and continue to simmer, uncovered, for 5 minutes or until the shrimp turn opaque. Shrimp will continue to cook from residual heat. Do not cook shrimp too long!
Oh yeah, could you add me to the ping list? :)
Thanks and I’ll make a contribution. My BBQ grill is out of commission so I’ve been using the oven to make this:
Pulled Pork Butt
5 lb pork butt
chipotle pepper powder
Season all sides of pork butt liberally (One of the very few liberal things allowed in the house :) )
Put in roasting pan and into 400* oven for about 30 minutes until top and sides and nicely browned.
Pull pan out of oven and pour 12 oz. apple juice and 12 oz. beer over top.
Wrap entire roasting pan & roast in aluminum foil and seal tightly.
Reduce oven temp to 325* and cook pork butt for about 4 hours or until internal temp is 185 and bone slips out easily.
Pour all liquid from roasting pan into a pot. Remove as much of the fat that floats to the top as possible. Add about a cup of ketchup, 2 Tbsp of mustard, 2 Tbsp of worchestire sauce, a dash of liquid smoke and about 3/4 cup of dark brown sugar. Mix well, I use an immersion blender and bring to a slow boil to reduce liquid by about half.
Pull the butt roast while the sauce is cooking and when sauce is done pour over meat.
Love your number 18...my husband came up with something similar after having the Chianti braised short ribs at Olive Garden. He adds about 1/4 c. of Chianti to the drippings, and uses a little beef broth (if he has it on hand) instead of the water.
Sometimes he uses short ribs, but they are a little expensive around here...so it’s perfect for a less costly cut of meat. I will second your opinion that it is an excellent flavor combo, and perfect to put in the crock pot on a Saturday or Sunday afternoon. Olive Garden charges like $18 per plate for it!
Three cheese Rice-a-Roni is just AWESOME with it...how horrible is that? Take all of the time to make this lovely beef, and serve it with Rice-a-Roni...but it’s really a good combo...LOL!
Be careful, Limoncello is addictive! Believe me I know. I tried this recipe a couple of years ago after a cruise...Believe me I would drink this stuff every day if possible. VERY good taste.
I made krupnikas (vyritos) (aka boilo) last year. I’m not sure I did a good job. The first sip tastes like honey, the aftertaste is of old socks. I’ll have to try again.
Basic recipe is grain alcohol (you can use whiskey, I used Everclear), orange peel, lemon peel, honey, and spices. You boil together the fruit peel and spices with some water, add the honey, cook it, strain it, then add the alcohol (use an area with good ventilation and away from direct heat or flame). Then bottle it and let it age for a few weeks. Keep pouring off the clear stuff as it floats to the top and bottle that, discard the cloudy stuff at the bottom.
Maybe the cloudy stuff (after a number of weeks) gave it the “old socks” flavor.
I’ll have to re-try this; I know I goofed up somewhere.
I’m making Boston baked beans tomorrow! Glad I saw your recipe.
I was raised eating the canned variety (B&M brand, with B&M Brown Bread straight from the can). However, the homemade version is heavenly.
You need to have a six-hour commitment to keep an eye on that slow oven.
The other day I decided I wanted Shepherd’s Pie.
I decided to try it the easy way.
I sauted 1 lb of beef stew meet, small chunks in a bit of grapeseed oil in a large oven proof stainless steel kettle.
Meanwhile I used a food processor to mince 1 onion and 4 cloves of garlic.
I added it to the meat and sauted a few moments. Then I added a few stalks of chopped celery with leaves and some shredded carrots.
Then I added enough hot water to cover and about 1 T apple cider vinegar and some old red wine I had in my pantry.
I allowed this mixture to simmer while I cooked the potatoes.
I washed and cut up (w/ skins) about 8 small white potatoes and boiled them with about 2 tsp salt until they were tender. I drained them and added some butter, 1/2 package of cream cheese and a little milk and pepper. I whipped this mixture with my electric hand mixer till smooth.
I made 2 cups of gravy by making a roux with 1/4 c butter and 1/4 c flour cooked and mixed slowly for about 5 minutes. After the roux was cooked I added 2 c beef broth and cooked until smooth and thickened. Then I added to the beef mixture.
When my beef was tender (about 3 hours) I added some corn and peas to the mix, added some extra spices to taste. Then I added the gravy and mixed it in. (splash of brandy or whatever....
Turn off heat and preheat oven to 350.
Spoon potatoes over the top of beef mixture and cook in oven for about an hour.
About 8 servings which I made sure to stash 4 in the freezer as individual servings for future enjoyment.
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Ha! Remember when (some) people used to have a set menu—braised beef on Tuesday, chicken fricassee on Wednesday, or whatever—every week?
Yes! My mom always had ‘Franks,Beans & Brown Bread’ every Saturday and Fish and Chips on Friday. My DH’s parents had the same menu those 2 days :)
For a while, I myself was into the habit of what we called “Poultry Sunday”...chicken, duck or turkey for Sunday dinners - but I shook that repetitive menu habit...even though it was anticipated every week for years, we just ‘grew’ out of it I guess...
We need to do the ‘Franks, Beans & Brown Bread’ more often at our house - especially the Brown Bread, Yum.
I think many of us grew up with a ‘set’ weekly menu. One of the scenes in “A Christmas Story” rings ‘home’ to so many is the narration of the many meals and concoctions of Cabbage :>)
One of my best friends’ family did the franks and beans and brownbread—and homemade coleslaw!—every Saturday night and I loved it. Always understood it to be an especially New England thing, it was a very common church dinner.
But there you go, cabbage together with weekly franks and beans!
It must be! Our families are from New England - as we still are (drat!)
'Bean Suppers' are still big in rural areas and liberal 'look how quaint we look' areas :>)
When you say you need to double it....are you saying you need double capacity to store it? ....not that the recipe needs to be doubled, right?
That’s right—’supper’, not dinner!
It was actually copy/pasted from an e-mail I had sent a friend. HE needed to double it because he does a lot of entertaining.
Seems like a lot of trouble to go through for just one bottle.
You probably already know it’s been discontinued, but I read that on ask.com.
I found this link to discontinued items that may help people but I don’t see the pudding you wanted on here....so who knows????
Sorry that link was for the letter T. This is the home page one.
There was a lot of discussion on a PSU football message board earlier in the fall on Boilo.
It’s gone now and not archived unfortunately.
The one thing I remember is that the hard cores insisted that nothing was to be used but Four Queens 101 proof whiskey.
If I can dig up anything else, I’ll freepmail you.
Glad you liked the combination.
I seldom have wine in the house that is usable for cooking. I like a sparkling Bellini (made with grape wine and white peaches from Italy).
Thanks for the recipe. I am going to try this one as soon as I can.
EASY CHILI CHEESE TOMATOES-—nice side for company
From actress Linda Evans Cookbook-—Recipes for Life
Place on sheetpan thick slices of 3 blanched tomatoes dropped in boiling water a min. Cover w/ sour cream mixture, then 2 c shredded Cheddar. Broil/melt 4” from heat 4 min.
SOUR CREAM TOPPING Mix cup sour cream, s/p, tablespoon flour, 2 tbl ea chp scallions, green chilies.
ZUCCHINI OVEN CHIPS
A Cooking Light recipe——oven-baked but taste fried.
Healthy substitute for French fries or potato chips.
SEASNONED BREAD CRUMBS Whisk 1/4 c ea breadcrumbs (or panko), Parm, 1/4 tsp ea seasoned salt, gar/powder, 1/8 tsp pepper.
METHOD Dip 1/4” thick slices zucchini in beaten egg/milk mixture; then dredge in Seasoned Crumbs.
Brown/crisp 425 deg 30 min on sprayed wire rack set on sheetpan. Flip once.
ANTIQUING GLASS CHRISTMAS ORNAMENTS
MARTHASTEWART.COM This simple technique lends new, shiny glass ornaments the muted, authentic appearance of antique mercury glass in. NOTE: As authentic mercury glass ages, it loses some of its luster and tends to darken in spots. DIY'ers will need a little paint and small sponges to get the effect.
Tools and Materials--- 1 small tube of white gouache paint, 1 small tube of black gouache paint, 2 small natural sponges, Tissues
1. Place tea each white/black paint in separate bowls. Dilute with water droplets til consistency of heavy cream. 2. dab entire surface with sponge dipped in white gouache cream. 3. While still wet, use tissues to gently dab creating a mottled look. 4. W/ 2nd sponge, lightly and sparingly dab a few places with black gouache. 5. Use clean tissues to lighten and blur the black spots, creating the appearance of flaked mercury glass. 6. Let dry for at least 1 hour.
Sources---Gouache paint in zinc white (No. 00801-1032) and ivory black (No. 00801-2252), by Winsor Newton, from Blick Art Materials. Silver balls on wire, from B&J Florist Supply, 212-564-6086
Page 89 - The ultimate comfort food (pg 89 is where it is in my 4 recipe cookbook)
16 oz spaghetti
1 lb ground beef
54-56 oz spaghetti sauce (spag sauce usually come in cans of 26 or 28 ozs)
8 oz shredded cheese (I use sharp cheddar, but you will choose the cheese you prefer)
(optional garlic bread)
prep time ~ 1 hr
0. preheat oven to 350 degrees
1. brown ground beef
2. prepare spaghetti
3. heat spaghetti sauce
4. mix all three in a large bowl and pour in a casserole dish
5. bake for 15 mins, remove and top w cheese put back in oven for 15 mins
6. remove and if you’re smart you’ll bake some garlic bread. This gives the casserole a few minutes to cool off
7. be a pig
Remember the old English nursery rhyme about eating peas? These are the peas used. They were dried and stored like beans--