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
You’re added to this ping list!
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.
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