My ideal...
Posted on 12/22/2012 5:57:17 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.
Merry Christmas
~Nicholas Breton, English poet (1555-1626)~
National Date Nut Bread Day- December 22
National Pfeffernuesse Day- December 23
National Egg Nog Day- December 24
National Pumpkin Pie Day- December 25
National Candy Cane Day- December 26
National Fruit Cake Day- December 27
National Chocolate Candy Day- December 28
~Recipe Thread Ping~
~Recipe Thread Ping~
Love these threads!
http://www.freerepublic.com/focus/chat/2966892/posts?page=51#51
Recap of the last thread’s recipes:
Appetizers & Sandwiches _ Post#` 23 _ Bacon Wrapped Olives
Appetizers & Sandwiches _ Post#` 46 _ Easy Chili Cheese Tomatoes
Appetizers & Sandwiches _ Post#` 47 _ Zucchini Oven Chips
Beef _ Post#` 18 _ Slow Cooker Beef and Tomatoes
Beef _ Post#` 31 _ Shepherd’s Pie
Drink _ Post#` 21 _ Limoncello
Drink _ Post#` 29 _ Krupnikas (Boilo)
Pasta _ Post#` 13 _ Shrimp macaroni Salad
Pasta _ Post#` 49 _ Spaghetti Bake
Pies _ Post#` 8 _ Betty Jean’s Chocolate Pie
Pork _ Post#` 26 _ Pulled Pork Butt
Soups/Stews/Chilis _ Post#` 24 _ Chicken, Sausage, Oyster and Shrimp Gumbo
Vegetables _ Post#` 16 _ Boston Baked Beans
Vegetables _ Post#` 22 _ Tomato and Bell Pepper Salad
Vegetables _ Post#` 50 _ Crockpot Peas
Here’s a book suggestion:
Piece of Cake - one bowl, no-fuss, from-scratch cakes
by Camilla V. Saulsbury
This is a 285 page, spiral bound book with color photos.
{ note to French chefs and purists don't jump me because this isn't authentic Cajun— I'm just making something to eat here...OK?}
Roux : equal amounts of fat and flour cooked over low heat, stirring constantly, until it is brown. Heat 4 tsp. [2 tsp bacon fat and 2 tsp. olive oil] of oil in a large pot.
Add 2 Tbs flour stir until light brown.
Add chopped onion, Bell pepper and celery, cook until onion is starting to turn clear.
Pour in 1 can of Chicken and Rice soup and one can of water.
Salt, pepper,onion powder, garlic powder, dash of wostershire sauce, dash of hot sauce.
Add chopped okra.
Simmer one hour, add water if it needs, then turn heat up and add shrimp.
In about 3 minutes if shrimp is done serve over rice with garlic toast or hush puppies.
Who are you kidding? If you can make a good roux, YOU can cook! Thanks for the recipe, and Merry Christmas to you!
I make a simple appetizer every year that gets rave reviews. It is a seafood stuffed mushroom which calls for three ingredients.
Fresh mushrooms- cleaned and de-stemmed
Kajun Krab dip (found at Kroger’s in the seafood dept near the sushi)
White American cheese (the one in the plastic individual wrapper or you could use maybe parmesan cheese)
Use teaspoon to fill each cap and place on greased baking sheet. Place a small piece of cheese on top of each- enought to cover the seafood dip. Bake at 350 degrees for about fifteen minutes or until the mushrooms are baked through.
I am not a fan of ‘redneck cooking’ (combining precooked or premade items and presenting it as a culinary masterpiece) but these get rave reviews from EVERYONE.
FrdmLvr——I can’t take credit. I really can’t cook but I can watch Alton Brown and follow his instructions......psssst (wispering) He says start the roux in a cast iron skillet, stir until lightly brown then put the skillet in the oven at 250F. Every 15 min. stir and in 45 min. it will be coffee color brown. Yeah it works....(don’t tell anyone its our secret)
I use whip cream for roux. If calories were sin we’d burn...
Roux,roux,roux your boat
gently down the stream
Merrily merrily, merrily
you forgot the sour cream
Found this on Pinterest, thought it looked delicious and super-easy to make. I’m making it this weekend to take for Christmas. It’s from Trisha Yearwood’s cookbook.
Crock-Pot chocolate candy
“My cousin Donna Paulk is a great cook. She kindly gave us several great recipes for this collection, including chicken soup, macaroni and cheese, beignets, and this candy. I love this kind of recipe: The candies look so pretty and appear really hard to make. People will think you’re a genius cook — which is almost embarrassing, considering how easy they are to make. Just layer everything in the cooker and wait!”
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.
Read more: Recipes from Trisha Yearwood - Crock-Pot Chocolate Candy - Redbook
Beleve it or not, I found this recipe a couple weeks ago while cleaning out under one of my kitchen drawers. It was on a 3x5 card and it wasn’t in my handwriting, so I am assuming it came from a previous and unknown occupant of our house. I tried it out and they are VERY good!
Santa Surprise Cookies
2 sticks butter, softened
1 cup creamy peanut butter ( I use Adams)
I cup brown sugar
1 cup regular sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 bag Snickers Miniatures (not Fun Size. If you can’t find Minis, take a Fun Size, cut it in half, and use 1/2 per cookie.)
Combine the flour, baking soda, and salt in a bowl and set aside.
Mix the butter, sugars, and peanut butter on medium until they are light and fluffy. Add the vanilla, then the eggs one at a time until completely blended. Gradually add the flour mixture until completely mixed. Cover and refrigerate for 2-3 hours.
Preheat oven to 325.
Unwrap the candy bars (duh.). Take about a tablespoon of the chilled dough and flatten it out to about 1/8 inch. Place a candy bar in the center and gently fold the dough around the bar. Once it’s sealed inside, place it on a cookie sheet. (I coat mine with cooking spray. You can do that or use parchment paper.) I put no mare than 12 at a time on the pan. Bake at 325 for 10-12 minutes. When they’re done, let sit for about 3-4 minutes then transfer to a cooling rack.
The recipe also called for a chocolate drizzle over the top (done by melting a bunch of Dove chocolates in a double boiler), but I skipped that and they were fantastic anyway.
That was bad, dude. Really, really bad.
Never minf FrdmLvr, we don’t need sour cream, we have hoagy.
d
I am going to try this recipe.. thanks, Hoagy62! I wanted one or two more “new” Christmas cookie ideas and you filled the bill. One question... you wrote to fold the dough around the mini. Does the cookie look more round or somewhat square before placing it in the oven?
A quick roux is possible, without burning all the hair off your hand and arm, if you can obtain a silicon cooking gauntlet. It is slightly longer than a typical padded cooking glove, and is ideal for making a quick roux over high heat.
Cooking oil smoke points:
http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
I made the recipe for *No Fail Fudge* from on the jar of Marshmallow-Fluff. What could go wrong, eh? It did! LOL
It didn't set properly...we're eating it with a spoon. I plan want to make another batch to use as hostess gifts.
Any suggestions? This is the recipe I used
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.
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
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.
Did you use a candy thermometer?
Sounds like the temp didn’t get high enough....
....but runny fudge is yummy too :>)
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.
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.
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.
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!
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.
Check out this site on fudge...I’ve made a bunch of recipes from here and there’s technique hints too.
http://oldtymefudgerecipes.com/
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
Hot Spiced Apple Juice
1 T red hots candy
1 mug of apple juice
Nuke 2 minutes.
;)
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.
My ideal...
Great link! Thanks.
When it says *milk*....do you use evaporated milk....or whole milk?
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!
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.
We thought to eat it the same and I must say we did with some of it....then the idea stuck me to make chocolates....
Digging thru Mom’s old recipe box....found this (she always made this at Christmas and was popular back during WWII due to lack of eggs, milk, and butter).
A 75-yr-old friend remembers eating cake much like this one, only she says they called their version of it “Depression Cake.”
2 cups sugar
2 cups raisins
1 tsp ginger
2 cups water
1 cup lard
1 tsp cloves
2 cups raisins
1 tsp cinnamon
Boil one minute and let cool. Then add 3 ½ cups flour and one teaspoon soda. Bake until done. (Editor’s Note: Other War cake recipes call for pouring batter into greased tube pan or loaf.) Bake for one hour at 325F. Place a toothpick into the cake and if it comes out clean, then it is done. Remove from oven and let cool upside down until sides pull away from the pan.
Icing: 2 cups brown sugar ½ cup cream ½ cup butter
Cook until it forms a ball in cold water. Then stir until ready spread. Ice cake in pan as it will not turn out of pan. Use a large loaf pan and this makes a large cake.
Coffee cake
Sour Cream Coffe Cake
1 package yellow cake mix (or Lemom)
1 package lemon instant pudding mix
1 cup sour cream
½ cup Wesson oil or vegiable oil
3 eggs
¼ cup milk
2 tsp. cinnamon
¼ cup sugar
Mix cake mix, pudding mix, sour cream, vegirable oilk, eggs, and milk together and beat right minutes (at least). Pourhalf of the batter into a bunt or angel food cake pan (greased and floured). Mix together 2tsp. cinnamon an ¼ cup sugar and spinkle half of this mixture on the batter in the pan. Pour remaining batter on top and sprinkle remainig cinnamin and sugar mixture on top. Bake at 350° for 50 minutes. Cool for 10 minutes.
I gather that at the time, liquor made an effective currency.
In very rural farms, if farmers had surplus crop or the distance to market was far, or the price of the crop was low, conversion of the crop to liquor made great sense.
It was highly valued, easy to transport, and was very fungible for sale or trade. It also had the added benefit of being much more trustworthy to consume than drinking water.
So a wealthy man like Washington spent a lot of time brewing and distilling as liquid assets. To make such an elaborate eggnog let all his guests know that he was wealthy.
Typical Colonial liquor was ubiquitous, and had names like Rattle-Skull, Stonewall, Bogus, Blackstrap, Bombo, Mimbo, Whistle Belly, Syllabub, Sling, Toddy, and Flip. Added to these were the still popular Hard Cider, wines, beers, rums and whiskeys.
Thomas Jefferson imported lots of French wines, John Hancock was accused of smuggling wine, Patrick Henry worked as a bartender, and there is still a popular Samuel Adams beer.
I would serve it over ice cream or make chocolate milk or hot chocolate with it. Sounds like something went wrong with the temperature. Fudge making is tricky. It can turn sugary or not set up. My mother-in-law always used the same recipe you’re you’re using and her fudge always turned out beautifully. So give it another try. You’ll have success and you’ll love it!
Hahaha! It’s Christmas! It’s all good!
Thanks for the history! Eggnog (homemade) is a personal favorite of mine ... love the stuff and I like it generously spiked. ‘Syllabub’ .... always loved that name and like it as a recipe as well.
Bacon & Egg Pie:
1 can light tuna. Mash it up.(not white)
3-4 tablespoons good quality mayonnaise
1 finely minced shallot (or half of really small onion or 2 white part only scallion)
1 good tablespoon of chili Powder...yes chili powder!
Mix all ingredients set aside and refrigerate for 2 hours.
If too dry add mayo by half teaspoon at a time. If too tuna add one quarter teaspoon at time
Use as dip or mound on your favorite crackers.
I've been fooling non fish eaters for years!
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