Free Republic Recipe Thread (Merry Christmas)

FreeRepublic Cooks | Dec 22, 2012 | libertarian27

[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.

Merry Christmas

[yefragetuwrabrumuy]

Broccoli and Cauliflower 4-Cheese Soup

(I use a pot steamer for the broccoli and cauliflower,
and a Ziplock Zip ‘n’ Steam bag for the carrot and onion.)

Steamed florets from 2-3 broccoli heads and half a
head of cauliflower
1 chunked and steamed carrot
1 diced and steamed onion
2 tsp crushed garlic
2-3 tbsp butter
1/4 cup flour
2 cans chicken stock
1 cup milk
1 cup heavy cream
1 cup shredded Longhorn cheddar
1 cup shredded Mozzarella
1 cup shredded Queso Blanco
3 tbsp shredded Parmesan
Salt and Pepper to taste

Blend broccoli, cauliflower, carrot and onion with 1 can
chicken stock. Add to pot with garlic. Melt butter and
mix with flour until smooth, add to pot. Add milk, cream,
and 2nd can of chicken broth.

Then add shredded cheddar, mozzarella, queso blanco and
Parmesan. More flavorful cheese can be substituted for the
queso blanco.

Heat slowly but do not boil.

[yefragetuwrabrumuy]

George Washington’s Eggnog Recipe

Blend

1 Pint Brandy
1/2 Pint Rye Whiskey
1/4 Pint Rum
1/4 Pint sherry

1-1/2 Cups Sugar
1 Quart Cream
1 Quart Milk
12 Eggs

[txnativegop]

Goodness! If I drank that eggnog, I’d be four sheets to wind very, very quickly; the holidays are no fun when you’re smashed.

[skinkinthegrass]

drinking...*spin*
*spin*
*spin*
*spin*
*spin*
*spin*
*spin*
fall on @$$ / sickness....ain't drinkin' no more. :-)

[libertarian27]

Did you use a candy thermometer?
Sounds like the temp didn’t get high enough....

....but runny fudge is yummy too :>)

[yefragetuwrabrumuy]

Ginger Apple Honey

1 cup finely very finely chopped fresh ginger root
5-6 large apples (tart-sweet crisp ones such
as Prima or Jonagold)
2 cups water
6 cups sugar
1 tsp fresh powdered ginger

Peel ginger root and chop very fine. Peel and core
apples and cut in slices.

Pressure cook ginger root, apples and water for 10
minutes. Then mash. Add sugar and stir well until
sugar is dissolved. Cook (uncovered) on high for at
least another 20-30 minutes or until jam stage is
reached at 220F to 222F, with a candy thermometer.

Add powdered ginger and stir.

Let cool completely. Ladle into small containers, seal
and freeze any that you are not using immediately.

Makes about 8 cups. Is amazingly good on hot, fresh
bread.

[yefragetuwrabrumuy]

Here is a good non-alcoholic holiday drink, for those of us
who do not have George Washington’s constitution.

Wassail Punch

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

In a slow-cooker or a large pot over low heat, combine
apple cider, orange juice and lemon juice. Season with
cloves, ginger and nutmeg. Bring to a simmer. If using a
slow cooker, allow to simmer all day. Serve hot.

Here we come a-wassailing
Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.

REFRAIN:

Love and joy come to you,
And to you your wassail too;
And God bless you and send you a Happy New Year
And God send you a Happy New Year.

[yefragetuwrabrumuy]

Tomato Aspic

1 can tomato pieces
1/2 cup water
1 small package lemon jello
2 small or 1 large stick celery
1/2 onion
Worcestershire sauce
Garlic powder

Puree tomatoes and water in blender. Heat gently in
saucepan until warm. Add jello and stir for 2+ minutes
until dissolved.

Put chunked celery and onion in blender, add tomato
puree, Worchestershire sauce and garlic powder and
blend.

Chill until firm.

[illiac]

I did the same...first batch came out perfect. The second batch did not set....so I chilled it, used a melon baller to scoop it up, and made chocolate crème filled chocolates...they were great!

[yefragetuwrabrumuy]

An Easier Figgy Pudding, with sauce

1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed,
chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream

In an electric mixer, cream the butter until fluffy.
Add the eggs and molasses and beat again. Add the
figs, lemon peel, buttermilk, and walnuts. Blend
1 minute.

Add the flour, baking soda, baking powder, salt,
cinnamon, and nutmeg. Blend until everything is
incorporated.

Grease and flour and 8 by 4-inch souffle dish and
pour in the batter. Bake in a 325-degree F. oven for
1 hour, or until a toothpick inserted in the center
comes out clean.

Spoon the pudding out onto plates or cut it into
wedges. Garnish with sauce and whipped cream.

Sauce

3 tablespoons butter
1/3 cup brown sugar
3/4 cup 35% cream
2 tablespoons dark rum

Melt butter in a medium sized saucepan over medium
heat. Add the brown sugar and continue to cook 3 to 4
minutes until bubbly and slightly thickened. Add the
cream and rum. Continue to cook 7 to 9 minutes until
thick and syrupy.

[libertarian27]

Check out this site on fudge...I’ve made a bunch of recipes from here and there’s technique hints too.

http://oldtymefudgerecipes.com/

[bgill]

Never ever use anything but the original fantasy fudge recipe with the marshmallow fluff stuff. The newer recipes don’t work. Cut your batch in small one bite pieces and eat the pieces straight from the freezer.

http://www.christmas-cookies.com/recipes/recipe191.fantasy-fudge.html

[bgill]

Hot Spiced Apple Juice

1 T red hots candy
1 mug of apple juice

Nuke 2 minutes.

;)

[MissMagnolia]

So .... this eggnogg anti-freeze is probably how George kept kept from freezing solid at Valley Forge? ☺

[MissMagnolia]

We made this last weekend for an open house .... it was a big hit but caution ... very refreshing and easy to quickly drink too much before you ‘feel’ it!! We had a little left over, just put it in an empty ginger ale bottle & enjoyed it the next day - not as good as fresh, but still tasty. I also made an ‘ice’ ring ... used a circular jello mold, poured in a quarter inch of ginger ale and spaced lime slices/frozen strawberries around the ring and let it freeze, added some more ginger ale, froze & repeated until the whole ring was full. It was beautiful in the punch bowl!

Champagne Punch:

1 (12 ounce) can frozen lemonade concentrate, thawed (small can)

1 (12 ounce) can frozen orange juice concentrate, thawed (small can)

1 (12 ounce) can frozen limeade concentrate, thawed (may use 1 small can pineapple juice concentrate, thawed)- we used limeade.

1 (2 liter) bottle ginger ale, chilled

1 (2 liter) bottle champagne, chilled

MIX the juice concentrates in punch bowl (do not add water).

STIR in the Ginger ale then add the Champagne (do not stir after adding the champagne!)

** Note ** The Ginger ale and Champagne should be equal volumes.

[Daffynition]

That may be the case, precisely. I have a candy thermometer around here somewhere...I'm determined to conquer this!

My ideal...

[Daffynition]

Great link! Thanks.

When it says *milk*....do you use evaporated milk....or whole milk?

[Daffynition]

Clever...you’re much more creative than me.....we’re barbarians....eating it out of the pan with a spoon! It’s been chilling in the 30* back porch.

Well, I’m off to get a few ingredients and am inspired to try again!

[illiac]

My 94 year old mom asked for BBQ ribs this Christmas....so many great recipes for them.

Will also be doing an eye of round roast from Paula Dean that we have had before, but make a horseradish crème with sour crèam and horseradish.

Here is her recipe...Merry Christmas to all!!

Ingredients

Creamy Herb Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh rosemary
1 teaspoon Dijon mustard

Roast:
1 cup beef broth
Nonstick cooking spray
2 teaspoons dried crushed rosemary
2 teaspoons kosher salt
2 teaspoons ground black pepper
One 5-pound boneless top loin roast or eye of round roast, trimmed
3 tablespoons olive oil
Fresh rosemary, as garnish, optional

Directions

For the creamy herb sauce: In a small bowl, combine the mayonnaise, sour cream, rosemary and mustard and mix well. Cover and chill for up to 3 days.

For the roast: Preheat the oven to 250 degrees F. Line a roasting pan with aluminum foil. Pour the beef broth into the roasting pan. Place the rack over the broth, and spray with nonstick cooking spray.

In a small bowl, combine the rosemary, salt and pepper. Rub the mixture evenly over the roast.

In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook until browned, 2 to 3 minutes per side. Place the roast on the prepared rack in the roasting pan. Cover tightly with aluminum foil. Bake for 45 minutes to 1 1/2 hours (depending on the shape of the roast), or until a meat thermometer inserted in the center of the roast reads 125 degrees F.

Remove from the oven and let stand for 20 minutes before slicing. Serve with the creamy herb sauce and garnish with rosemary if desired.

[skinkinthegrass]

STOP IT!
STOP IT!
STOP IT!
STOP IT!
...baiting (please ;) us w/ these horrid pictures / images! :-D
i'll take 2 dozen.