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Free Republic Recipe Thread (Happy New Year)
FreeRepublic Cooks | Dec 29, 2012 | libertarian27

Posted on 12/29/2012 10:10:36 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.

Happy New Year!


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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~When I thought about the evils of drinking in the New Year. I gave up thinking~

~My friend and I agreed to go on a diet together for our New Years Resolution this year. I said “That's so wonderful, this way when I get a craving for a burger and fries I’ll call you first.” She said “Great, I’ll drive!”~

Food Holidays for the Week:

Pepper Pot Day- December 29

National Bicarbonate of Soda Day- December 30

National Champagne Day- December 31

Bloody Mary Day-Apple Gifting Day- January 1

National Cream Puff Day- January 2

Chocolate-Filled Cherry Day- January 3

National Spaghetti Day- January 4

1 posted on 12/29/2012 10:10:44 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

*Free Republic Recipe Thread Ping*


2 posted on 12/29/2012 10:12:27 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; ...

*Free Republic Recipe Thread Ping*


3 posted on 12/29/2012 10:12:56 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

Recap of last week’s thread (Dec 22nd)

http://www.freerepublic.com/focus/chat/2971363/posts?page=73#73

Appetizers & Sandwiches _ Post#` 9 _ Seafood Stuffed Mushrooms
Appetizers & Sandwiches _ Post#` 50 _ Tuna Dip

Beef _ Post#` 39 _ Eye of Round Roast with Sauce

Breads _ Post#` 67 _ Eggnog Quick Bread

Cakes _ Post#` 42 _ Depression Cake
Cakes _ Post#` 44 _ Sour Cream Coffee Cake

Candy, Fudge _ Post#` 13 _ Crock-Pot Chocolate Candy
Candy, Fudge _ Post#` 20 _ No Fail Fudge
Candy, Fudge _ Post#` 32 _ Fantasy Fudge
Candy, Fudge _ Post#` 52 _ Mamie Eisenhower’s Fudge
Candy, Fudge _ Post#` 53 _ 2-Minute Microwave Fudge

Condiments/Spreads/Dips _ Post#` 26 _ Ginger Apple Honey
Condiments/Spreads/Dips _ Post#` 28 _ Tomato Aspic

Cookies _ Post#` 14 _ Santa Surprise Cookies
Cookies _ Post#` 63 _ Grandma Betty’s Gingersnap Cookies

Drink _ Post#` 22 _ George Washington’s Eggnog
Drink _ Post#` 27 _ Wassail Punch
Drink _ Post#` 33 _ Hot Spiced Apple Juice
Drink _ Post#` 35 _ Champagne Punch

Fun _ Post#` 69 _ Baked Potholder - :>)

Pastry _ Post#` 65 _ Baklava

Pudding _ Post#` 30 _ An Easier Figgy Pudding, with Sauce

Quiche _ Post#` 49 _ Bacon & Egg Pie

Sausage _ Post#` 72 Sausage and Cheese Grits Casserole

Seafood _ Post#` 7 _ Shrimp Gumbo

Soups/Stews/Chilis _ Post#` 21 _ Broccoli and Cauliflower 4-Cheese Soup


4 posted on 12/29/2012 10:15:56 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; Ellendra; Diana in Wisconsin; DonkeyBonker

LOL!


5 posted on 12/29/2012 10:19:23 AM PST by knittnmom (Save the earth! It's the only planet with chocolate!)
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To: libertarian27
AUTiger83’s Salsa Recipe for Dummies (non-cooks)

3 14.5oz cans of diced tomatoes

1 bunch of fresh cilantro (usually located next to the parsley in the produce section)

1 large red onion

1 lime

1 small can of chopped green chile peppers (found in the Mexican food section)

1 ½ teaspoons of salt

1 teaspoon of sugar 1 small clove of garlic, pressed.

jalapeños to taste (optional) (I never add jalapeños)

Wash cilantro under tap water. WARNING: Cilantro appears to be grown in sand . . . lots of sand . . . There is always sand down in the bunch that washing doesn’t remove. Trust me (from experience), gritty salsa is not good. You must remove the rubber band and separate the bunch before washing. Then, roughly chop the leafy part of the cilantro about ½ way down to where the rubber band originally was. Discard the stems.

Using a food processor (or a blender), combine 1 can tomatoes and the cilantro and blend (do not puree’ since the objective is to have slightly chunky salsa). Dump into very large bowl.

Roughly chop the onion.

Again with your food processor, combine a can of tomatoes and the onion and blend until slightly chunky. Don’t puree it, you want it to be chunky. Dump it into your large bowl.

Cut the lime in half around the circumference (grapefruit style). Squeeze each half into your food processor. Then take a tablespoon and completely scoop out ALL of the lime down to the rind and fibrous section walls. You want every bit of the juice and pulp from that lime in your food processor.

Again with your food processor, combine a can of tomatoes with the lime juice/pulp, pressed garlic, salt, and sugar. Blend. Dump in your large bowl.

Add the can of chopped chile peppers (and chopped jalapeños if desired) to your large bowl. Note the peppers don’t go in the food processor. Stir the whole mess together. Refrigerate until chilled and serve.

NOTE: This recipe make a LOT of salsa. Be prepared to share it with friends.

NOTE: This salsa is good the day it’s made and the day after. It’s ok the 3rd day. Then it gets a vinegar type taste to it. So don’t prepare it more than one day ahead of time. Oh . . . and don’t even try to freeze it.

WARNING: The garlic flavor increases exponentially as it ages (trust me), so use a LOT less if you’re preparing it a day ahead of time.

6 posted on 12/29/2012 10:21:24 AM PST by AUTiger83
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To: libertarian27; All

Bourbon Lil’ Smokies - absolute winner for a party, etc.
So easy, so tasty people want to drink the sauce.

1 14 oz. Ketchup
1 cp. packed brown sugar
1 cp. Bourbon
4-5 packages (5 1/2 ounce Lil’ Smokies)

Combine ketchup, brown sugar and bourbon in large saucepot. Use medium high heat until it boils, then cook over low heat until sauce is thick (you determine how thick you want it; the longer it cooks the thicker it gets). Add Lil’ Smokies and heat until hot. Can put in chafing dish to keep warm for a group or if just for family leave it in the pot on the stove with “warm” setting for family to get Smokies and sauce out of pot.

It’s okay for kids since the alcohol cooks off. If you make this, you will make it forever from now on.


7 posted on 12/29/2012 10:45:07 AM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: libertarian27

Happy New Year!


8 posted on 12/29/2012 10:47:32 AM PST by Gabz (Democrats for Voldemort.)
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To: Marcella

Anything that combines bourbon and li’l weenies gets my vote for Recipe of the Decade!


9 posted on 12/29/2012 10:59:57 AM PST by bigbob
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To: libertarian27; All
So, you bought a big ham for Christmas. This is easy and delicious for left over ham:

HAM SUPPER - use 1 regular size can (#2 can) pineapple chunks.
Cut 2 cups ham into bite pieces. Brown in 2 Tablespoons butter in large skillet. Add 1 package Uncle Bens original recipe long grain and wild rice mix with seasonings.

Drain and keep pineapple juice from can. Add water to juice to make 2 1/2 cups. Stir it into the skillet, cover and cook until liquid is absorbed. Add pineapple chunks and heat until chucks are warm - doesn't take long. Delicious.

10 posted on 12/29/2012 11:00:23 AM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: bigbob

“Anything that combines bourbon and li’l weenies gets my vote for Recipe of the Decade!”

It is the finest sauce ever made.

Men go nuts over this. My husband’s sister was here one Christmas and I made this. Now, my husband loved this stuff. There was a bit left over, so put it in the fridge. Husband was looking forward to eating the rest the next day. However, his sister got up before he did and, unknowing to me, she ate it. Husband was crushed. The next year she was here again, so I put another package of Lil’ Smokies in it so they could gorge all they wanted.


11 posted on 12/29/2012 11:06:12 AM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: Marcella

12 posted on 12/29/2012 11:08:54 AM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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To: JoeProBono

Thanks, Joe, anything with bacon is delicious.


13 posted on 12/29/2012 11:10:59 AM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: AUTiger83

A friend gave me the following salsa recipe. It came out a little thin, so I added a small can of tomato paste to thicken it. I canned most of it & also froze some. Very good!

Salsa, please adjust according to your liking:

Roast the tomatoes on the stove top until they are soft, the outside will be charred, you can use any pan but don’t oil it, cast iron works well, medium heat, turn the tomatoes often. While I roast the tomatoes I also roast the Jalapeños and or Serrano chilies. They also will be charred on the outside but not too much, you just want the peel charred. Then you can put some onion in the blender with a clove of garlic, some cilantro and a touch of oregano. Add salt, then put the tomatoes and chilies in the blender and blend away. I like to blend for a minute or two so that all the flavors blend together.

I usually use this amount

2 tomatoes
6 chilies
1/4 regular or small onion yellow or white
1 clove of garlic if it is large
a handful of cilantro, the leaves more than the stems
a pinch of oregano fresh is better but dried works fine
and as much salt as enjoyed (a spoon or two)


14 posted on 12/29/2012 11:19:49 AM PST by Twotone (Marte Et Clypeo)
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To: libertarian27

More an ingredient to recommend than a recipe: Jallab Syrup, which is sold in most middle eastern markets or on amazon at http://www.amazon.com/Jallab-Syrup-Ziyad-27oz-770g/dp/B000LRKODK/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1356808066&sr=1-1-catcorr&keywords=Jallab+Syrup

What is it? Depends on the brand. The one I buy combines raisins, dates, and rosewater in a sugar syrup. Great over shaved ice or as a tea flavorant. Serve that with toasted pine nuts: yum!

Better yet, grill up some steaks in a Lodge cast iron skillet on your stove, then deglaze the pan with a reduction of some red drinking wine, equal parts of Jallab and balsamic vinegar, and some oregano. Makes a meat sauce my guests have fought for in order to get more.


15 posted on 12/29/2012 11:19:56 AM PST by earglasses (I was blind, and now I hear...)
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To: bigbob
Anything that combines bourbon and li’l weenies gets my vote


16 posted on 12/29/2012 11:28:53 AM PST by fattigermaster
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To: Marcella

We made scalloped potatoes with ham.

Yummy.


17 posted on 12/29/2012 11:39:46 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: AUTiger83

“Cilantro appears to be grown in sand...”

Parsley has a lot of grit as well. Here is a trick that works: Fill the sink with water and table salt. Remove the band and swirl in the water. I even let it soak for a minute or two. For some weird reason, salted water removes sand/grit much better than regular water. Oh.. rinse the cilantro bunch (or parsley bunch) with plain water to remove any added salt flavor.


18 posted on 12/29/2012 11:40:22 AM PST by momtothree
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To: momtothree; AUTiger83

Cornmeal also works well, without the possibility of saltiness.


19 posted on 12/29/2012 11:51:51 AM PST by Gabz (Democrats for Voldemort.)
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To: Marcella; All
So, you bought a big ham for Christmas

Freeze the bone in a baggie. Next time you start a pot of beans, throw it in for flavoring.

20 posted on 12/29/2012 11:53:02 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: Gabz

Do you use the dry cornmeal or do you add it to water? I am also looking for new ways to get rid of the sand (whether it is cilantro, parsley, fresh spinach, etc...) Just me but biting into sand sort of ruins the dish (and after all that work!)


21 posted on 12/29/2012 11:55:36 AM PST by momtothree
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To: libertarian27

Brie with Walnuts.

While the brie is heated in a 500 degree oven for about five minutes, mix 1/2 cup dark brown sugar, 1 TBSP brandy, 1/2 cup of walnuts, and a small dab of butter in a bowl. If necessary, add a bit more brandy. After five minutes remove the brie and cover the top with the sugar and walnut mixture. Return to oven for about three minutes. Serve with crusty warm bread and white wine.


22 posted on 12/29/2012 12:07:54 PM PST by DugwayDuke
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To: libertarian27

Mom’s Famous Oyster Dressing

Growing up in West Virginia in the 1950’s, Mom’s special dressing with oysters was a rare treat. Oysters were a seasonal delicacy, experienced twice a year during Thanksgiving and Christmas.

Here’s how to add something special to your next holiday meal.

Ingredients (for a 10 # turkey)

1 ½ cup boiling water
½ cup butter
½ cup minced onions
¼ teaspoon pepper
1 teaspoon poultry seasoning
1-2 teaspoons sage
1 ½ teaspoons salt
2 tablespoons parsley
3 stalks ( 1 ½ cup ) celery
3 quarts bread crumbs
2 tablespoons dried or prepared mustard
1 pint oysters, select or stewing

Preparation

1. Combine water, butter, and onions in a large kettle. Simmer for 5-10 minutes on high heat until onions are tender.
2. Add remainder of ingredients (except the oysters) and stir well.
3. Add oysters and juice.

Notes

Stuff in bird for extra flavor. Increase oysters for an even richer feast.


23 posted on 12/29/2012 12:08:03 PM PST by patriotsblood
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To: libertarian27

I have a lot of green tomatoes from the garden and was looking for ways to use them up. Yes, I’ve been letting them ripen and then freeze but they’re getting a bit old now so some aren’t going to ripen well. So, for Christmas dinner, I tried a basic green tomato pie. It’s similar to tomato preserves or mince meat. The family enjoyed it but I think it needs a handful of raisins to give it a little more something. It’s a keeper for next year.

Green Tomato Pie:

3 C sliced green tomatoes (no need to peel)
1 1/2 C sugar
1 T cider vinegar
salt, all spice and cinnamon to taste
1/4 to 1/2 C flour to thicken (depends on how juicy the tomatoes are)
butter to dot
unbaked pie shell

Bake at 350 for about an hour.

I used yellow pear tomatoes (small bite sized fruit) and sliced them in half. Didn’t peel or seed.


24 posted on 12/29/2012 12:08:38 PM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: Marcella

It’s okay for kids since the alcohol cooks off.


Could you include the instructions to recover the alcohol for
freepers like me? :)


25 posted on 12/29/2012 12:19:21 PM PST by txhurl
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To: libertarian27

I bought a charcoal smoker for Christmas and am thinking about smoking a Boston Butt (no Kennedy jokes please :) ) and perhaps a turkey breast for New Year’s Day....any thoughts/recipes/ideas?


26 posted on 12/29/2012 12:30:36 PM PST by 4everontheRight (And the story began with..."Once there was a great nation......")
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To: txhurl

“It’s okay for kids since the alcohol cooks off.”
“Could you include the instructions to recover the alcohol for freepers like me? :){”

Well, the alcohol evaporates from the top of the pot, so stand over the pot and breathe deeply.

I buy cheap bourbon for this, those smaller bottles (were those called “pints” long ago?) and a cup doesn’t take all the whiskey. I’m looking at one I got out of the pantry from the last time I made this and it’s 375 ml, and there’s two inches of bourbon left in the bottle. If I could send it through email to you, I’d send you the two inches.

So, when you make it you will have bourbon left over, so drink it while you hang your head over the top of the pot - maybe both things will make you mellow.


27 posted on 12/29/2012 12:37:35 PM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: momtothree

I toss into a sink or bowl full of water. It’s how we remove sand from clams and oysters, so I decided to try it on the cilantro one day and surprisingly - it worked. Not the same way it works on the seafood (they actually spit out the sand)


28 posted on 12/29/2012 12:38:49 PM PST by Gabz (Democrats for Voldemort.)
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To: Gabz

Thank you, Gabz! I am definitely going to try this one! I think it’s great that cooks share all their “secrets”... it makes us better cooks. Hugs, Mom


29 posted on 12/29/2012 12:42:55 PM PST by momtothree
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To: libertarian27

Haven’t had a chance to post for awhile but it’s great to read these threads!

Mrs p6 spotted a boneless leg of lamb roast on manager’s special for $8. It’s from Australia, not frozen and 2.6 lbs.

I love lamb but it’s usually so expensive here we don’t buy it.

My initial idea is to dry it, rub with olive oil and a few spices but I don’t have a recipe.

Anyone here have any ideas?


30 posted on 12/29/2012 12:52:40 PM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: Marcella; Cletus.D.Yokel

You know I was pokin fun.... just alerting the bourbon ping list to this travesty.


31 posted on 12/29/2012 12:57:52 PM PST by txhurl
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To: txhurl

“You know I was pokin fun.... just alerting the bourbon ping list to this travesty.”

Yes, I was adding to your fun. So, make the Smokies and drink the extra bourbon.

I bought Amaretto and Michaels Irish Creme to have special drinks New Year’s Eve.
Marcella


32 posted on 12/29/2012 1:02:02 PM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: libertarian27

This is a cake my mother used to make. I don’t know where the recipe came from but the copy I have of my mother’s hand written recipe is written on US Army/Air Corps stationary. I included it in the cookbook I made for her grandchildren after my mother passed away. I hadn’t made it in years until recently. My niece’s husband told me it’s his very favorite dessert “EVER!” and I recently made it for my company’s pot luck Christmas luncheon and got several requests for the recipe. It is easy to make and travels well, can be served still a bit warm but I like it best cold.

Picnic Cake:

8 oz package of chopped dates
1 ¼ c boiling water
¾ c butter
1 c sugar
1/3 c sugar
2 eggs
1 ½ c sifted flour
1 tsp baking soda
2 tsp dark cocoa powder
1 tsp cinnamon
½ tsp salt
8 oz package of semi-sweet chocolate chips

Add chopped dates to boiling water and set aside

Cream butter, 1 c sugar until creamy and add eggs one at a time, mix at high speed until thoroughly incorporated

Add the date mixture including the water (and yes it can still be hot when added), mix at low to medium just until blended

Combine the sifted flour, baking soda, cocoa, cinnamon and salt into a bowl and gradually add to the wet ingredients in the mixing bowl and combine at low speed just until incorporated

Pour the mixture into a 9x13 buttered baking pan (and don’t worry if the mixture seems too watery, it will be fine)

Evenly sprinkle the top with the chocolate chips then evenly sprinkle the 1/3 of sugar

Bake at 350 for 30 minutes


33 posted on 12/29/2012 1:07:39 PM PST by MD Expat in PA
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To: momtothree
I think it’s great that cooks share all their “secrets”... it makes us better cooks. Hugs, Mom

Hugs back to you!!!

I do resolve to be a little bit more active in the New Year in this and the gardening threads! I've sorely neglected participation of late.

34 posted on 12/29/2012 1:27:55 PM PST by Gabz (Democrats for Voldemort.)
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To: prisoner6
My initial idea is to dry it, rub with olive oil and a few spices but I don’t have a recipe.

That is my recipe!!! I just use rosemary, but I'm partial to that with lamb.

Good on the Mrs for scoring that roast - awesome price.

35 posted on 12/29/2012 1:31:51 PM PST by Gabz (Democrats for Voldemort.)
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To: Marcella
I bought Amaretto and Michaels Irish Creme to have special drinks New Year’s Eve. Marcella

I have to get some Irish Creme to go with the Godiva liqueur my husband gave me for Christmas - chocolatinis!!!

36 posted on 12/29/2012 1:43:09 PM PST by Gabz (Democrats for Voldemort.)
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To: libertarian27
Vodka Sauce

Ingredients:

5 Cloves of chopped Garlic

3" Yellow Onion, Chopped

1 TBS Red Pepper

1.5 TBS Sea Salt

2 TBS Basil

1/2 Lime

3.5 TBS Turbinado Sugar

1 Bunch of Chopped Parsley

1/2 TPS Black Pepper

5 TBS Olive Oil

10 Oz. Heavy Cream

12 Oz. Vodka

2 Large Cans of Crushed Tomatoes (I prefer Furmanos)

1 Small 12-14 Oz. Can of Large Diced Tomatoes

Saute the garlic and the red peppers until the garlic just starts to turn. Then add all the remaining ingredients except the cream. When selecting the vodka, use the cheapest you can find, and upon, investigation, I have found that there are some remarkably cheap vodkas out there. Simmer uncovered for 30 to 45 minutes, then add the cream, and simmer for another 10 minutes. You can add mushrooms, and small green peas if you like, but if adding peas, put them in at the end with the cream. Once the sauce is done, let it cool, then reheat for serving with penne or rigatoni.

This recipe makes about three quarts, which you can save in mason jars cooled in the refrigerator for later.

37 posted on 12/29/2012 1:51:03 PM PST by PUGACHEV
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To: libertarian27; All

Ok folks, all I want to know is who has the best deviled eggs?!?


38 posted on 12/29/2012 1:54:15 PM PST by houeto (https://secure.freerepublic.com/donate/)
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To: Gabz

Yes, that’s what I was thinking. Simple..just rosemary...not sure about thyme, mrs p6 doesn’t like food I’ve cooked with thyme...tiny, tiny bit of salt and pepper.

She just told me she can get another roast tomorrow. They are vacum packed. Now I’m thinking of a nice lamb stew for the end of January...maybe some scotch broth.


39 posted on 12/29/2012 1:55:57 PM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: Gabz
“I have to get some Irish Creme to go with the Godiva liqueur my husband gave me for Christmas - chocolatinis!!!”

I was out of Amaretto. My sister-in-law’s husband comes here and has half a cup of coffee and fills the rest of the cup with Amaretto. After he emptied my expensive Amaretto into his coffee cups, I stopped buying the expensive stuff. Now, I'm out of the less expensive one due to his filling his coffee cups. Pouring expensive amaretto into a coffee cup and filling with coffee, is a waste of good Amaretto. So, I bought the expensive one for me and I'm hiding it and did not buy the less expensive kind. If he wants to pour away Amaretto, he can bring his own.

My Irish Creme is safe since he is lactose intolerant and can't have the Irish Creme because it has dairy in it. Once opened, that stays in the Fridge but it's safe since he can't drink it.

Enjoy your Irish Creme and Godiva.

40 posted on 12/29/2012 2:00:31 PM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: houeto

My grandson likes to help make deviled eggs this way:
Boil and peel eggs. I usually go with a dozen.
Slice in half, putting the yolks into a zip lock bag.
Add Miracle Whip, mustard, and a little of the juice from sweet or bread and butter pickles, seal the bag, and let the grandson squish until it is all mixed up and smooth. Sorry - can’t tell you the amounts, I go by sight and have no idea how much I use!
Cut off one corner of the bag, and squeeze into the egg halves. Garnish with a sprinkle of paprika, if desired.


41 posted on 12/29/2012 2:08:21 PM PST by knittnmom (Save the earth! It's the only planet with chocolate!)
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To: prisoner6

You are making me drool!!!!!

I absolutely adore lamb. There was a time when I could get ground lamb on a regular basis, and really cheap, but that was a long time ago. Now any time I see it (which is rare) I snap up as much as they have (or my wallet allows.) It’s about the only way to afford lamb around here.


42 posted on 12/29/2012 2:13:58 PM PST by Gabz (Democrats for Voldemort.)
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To: Marcella

My stuff is safe from everyone but me - no one else drinks it.

I do however agree with your stance in regard to the Amaretto - I would do the same under the circumstances.


43 posted on 12/29/2012 2:19:41 PM PST by Gabz (Democrats for Voldemort.)
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To: knittnmom

Igeneous!!!! Your recipe is the same as mine - but I will definitely have to try out your technique!


44 posted on 12/29/2012 2:22:04 PM PST by Gabz (Democrats for Voldemort.)
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To: knittnmom
Sorry - can’t tell you the amounts, I go by sight and have no idea how much I use!

Dang! Typical grandma...hehe. Thanks knittnmom.

45 posted on 12/29/2012 2:25:25 PM PST by houeto (https://secure.freerepublic.com/donate/)
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To: knittnmom

I do the sandwich bag trick too :)
(I mix before I put it in the bag though)
Loads easier than trying to be neat getting those egg whites filled.

I don’t think I’ve ever used a recipe for deviled eggs, they are slightly different every time but the ingredients are always the same: Yolks, Mayonnaise, Mustard, Pickle Juice, Salt and Pepper.

Paprika or Half Olives...the usual fare... on top


46 posted on 12/29/2012 2:33:22 PM PST by libertarian27
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To: houeto

Ok folks, all I want to know is who has the best deviled eggs?!?


Oh, pick me! pick me!

First things first. You need week-old or older eggs because the albumen (white and its membrane) has had time to pull away from the shell. Use fresh eggs and they cannot be peeled.. total waste.

Plan for the water to twice cover the amount of eggs. Put eggs and water in pot, put on high to boil. Once boiling, turn off fire after 8-10 minutes and cover. Let sit for 10-12 minutes.

Strain hot water over other dishes in the other side of the sink to rinse them then fill egg pot with cold water, twice as much again. As the eggs cool, hard-tap each one all over using the side or middle of the sink edge, put back in the cool water. Once all eggs tapped, dump water and refill with more cold water.

Decide if you need to use half mayo and half Miracle Whip: all Mayo - Hellmann’s if you have it - is the best. Now decide if you want to put any sweet or dill relish in them. Also decide if you want to hide a cube of cheese or ham in the egg hollow before filling. And if you want bacon topping, now’s the time to fry it.

Get a good-sized bowl for the yolks: using the sharpest small knife you have, cut each egg in half and dump the yolks in the new bowl. Be gentle, you may have to squeeze around a little. After every egg cut, dip the knife in water to keep yolk from collecting and messing up the clean slice of each egg.

Add salt, pepper (not a whole lot) to the yolks, add in as much mayo or whip as you have yolks. Use a wisk to remove every single lump, add relish if it’s been approved.

If you don’t have a pastry bag, you can take one corner off a freezer ziploc - not yet, wait till you’ve put all the yolks in the bag. Or not, you can just use a spoon to fill the eggs. Fill eggs, top with paprika from a high distance up just barely tapping the paprika jar, serve.


47 posted on 12/29/2012 2:48:27 PM PST by txhurl
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To: prisoner6; Gabz; Monkey Face; Tax-chick; Silentgypsy
Roast leg of lamb is my Husband's specialty.

You need a good roasting pan. In it put some olive oil, pepper, Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril, and/or what ever spices you like, and 1/2 a cup of water.

If the roast has the string like mesh wrap, leave that on to hold the shape. Season with some pepper, and rub in some Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril.(I know, beef flavor on lamb sounds weird, but it works.)

Peel 2-3 large potatoes per person, cut into 2-3” chunks, rinse with water to remove surface starch.

Dump the potatoes into the roasting pan, and mix with your hands to spread the liquid seasoning.

Move the potatoes to the edge of the pan, and place the roast in the center “Fat side down”.

Place in the center of a 350F oven, uncovered. Your 2 1/2 lb piece should cook for at least 2 1/2 hours. Possibly longer.

The only trick is to make sure you have a bit of liquid in the bottom of the pan at all times. Don't let the bottom burn. Add more water at any time when/if needed. Feel free to stir the potatoes and baste every thing a bit if you want, but no more than once an hour.

If there are any left over roasted potatoes, trust me, you won't mind.

48 posted on 12/29/2012 2:51:28 PM PST by fanfan ("If Muslim kids were asked to go to church on Sunday and take Holy Communion there would be war.")
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To: knittnmom
Boil and peel eggs. I usually go with a dozen.

Fresh eggs are harder to peel than older eggs. Add some baking soda to the water, the shell comes off easily.

49 posted on 12/29/2012 2:52:56 PM PST by Focault's Pendulum
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To: txhurl

Your deviled egg recipe - you don’t use bourbon in those eggs?


50 posted on 12/29/2012 2:54:53 PM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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