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!
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!)
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.
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.
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.
It’s okay for kids since the alcohol cooks off.
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?
“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.
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)
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
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?
You know I was pokin fun.... just alerting the bourbon ping list to this travesty.
“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
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
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.
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.
I have to get some Irish Creme to go with the Godiva liqueur my husband gave me for Christmas - chocolatinis!!!
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.
Ok folks, all I want to know is who has the best deviled eggs?!?
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.
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.
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