Skip to comments.Free Republic Recipe Thread (Super Bowl Weekend)
Posted on 02/02/2013 9:57:21 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 Food Holiday Dates:
February 1 - Baked Alaska
February 2 - Heavenly Hash
February 3 - Carrot Cake Day
February 4 - Homemade Soup Day
February 5 - National Chocolate Fondue Day
February 6 - National Frozen Yogurt Day
February 7 - National Fettucine Alfredo Day
February 8 - National Molasses Bar Day
February 9 - National Bagels and Lox Day
Free Republic Recipe Thread ~Ping~
Free Republic Recipe Thread ~Ping~
Last Recipe Thread’s Recap
~Appetizers~ __ Post # 07 __ Bourbon Lil Smokies
~Appetizers~ __ Post # 22 __ Brie with Walnuts
~Appetizers~ __ Post # 41 __ Deviled Eggs
~Appetizers~ __ Post # 47 __ Deviled Eggs
~Appetizers~ __ Post # 51 __ Chili Cheese Pie
~Appetizers~ __ Post # 63 __ Angeled Eggs
~Beef~ __ Post # 80 __ Spare Ribs
~Cakes & Cupcakes~ __ Post # 33 __ Picnic Cake
~Candy, Fudge & Truffles~ __ Post # 76 __ Almond Paste
~Condiments, Spreads & Dips~ __ Post # 06 __ Salsa Recipe for Dummies
~Condiments, Spreads & Dips~ __ Post # 14 __ Salsa
~Drinks~ __ Post # 91 __ Carrot Margarita
~Ham~ __ Post # 10 __ Ham Supper
~Marinades, Sauces & Glazes~ __ Post # 15 __ Jallab Syrup
~Marinades, Sauces & Glazes~ __ Post # 37 __ Vodka Sauce
~Pancakes & Waffles~ __ Post # 52 __ Banana Cream Pancakes
~Pies & Pastry~ __ Post # 24 __ Green Tomato Pie
~Salads, Sides & Rice~ __ Post # 23 __ Moms Famous Oyster Dressing
~Salads, Sides & Rice~ __ Post # 92 __ Macaroni Vegetable Salad
~Soups, Stews & Chili~ __ Post # 72 __ Turtle Soup
~Veal, Lamb, Venison & Game~ __ Post # 48 __ Roast Leg of Lamb
Maryland Blue Crab Cakes -— delicately fry with very little binder....it’s a CRAB cake...w/ Old Bay seasoning.
Go Ravens !
And here is an awesome Super Bowl Quality dish that is Low Carb for Diabetics. It’s to die for.
MARYLAND CRAB CAKES:
1/4 cup mayonnaise
1 tsp Old Bay or Wye River
1/2 tsp ground white pepper (or black if you have it)
2 tsp Worcestershire Sauce
1 tsp dry mustard
1 lb lump crab meat (go through it with fingers to remove any shell)
1/2 cup plain bread crumbs (not the Italian)
3-4 tbs vegetable oil
In a mixing bow, combine eggs, mayonnaise, Old bay and pepper. Add Worcestershire sauce and mustard: whisk well until blended. Add crab meat and mix well. Stir in the bread crumbs. The trick here is to blend with your hands without crushing the crab.. it should be blended but the lumps of crab visible. Shape crab into 6 patties or 12 if you are making small appetizers.
In a large skillet.. heat to medium high heat. We always use our cast iron skillet. Add the vegetable oil and wait till hot. Place the patties into the pan and fry until browned (usually about 4-5 minutes on each side). Flip onto other side and brown the same way.
Baltimore drink of choice: Natty Bo. If you don’t drink alcohol, a half and half.
Simple smoked fish dip.
1 lb. (hand flaked) smoked king or spanish makereal
1/2 tsp. pimento in a jar
1 8oz. block of cream cheese
2 tbls. of miracle whip or mayo.
Let cream cheese soften on counter until pliable
hand flake fish removing any bones and skin.
dice scallions add to bowl with the pimentos and fish
1 shake of garlic powder add miracle whip and cream cheese
start stirring until all is blended.
top with a shake of paparika.
serve on a good cracker. (captains wafers)
Sorry, rb! I was writing out a post and didn’t see yours. Hugs, Mom
My wife makes the Crabcakes, so I don’t have a recipe.
My wife makes the Crabcakes, so I don’t have a recipe.
Enjoy the game.
Each Marylander I know has their own recipe. I posted a general one for all those non-crab cake makers. I have seen verbal fights over Old Bay vs Wye River. I should probably post a Maryland crab soup recipe (or a she-crab soup) but I don’t want to start a Civil War. LOL!!
Looks like I’ll be doing Philly steaks (sliced rib eye) and wings. When I put that partially frozen hunk of rib eye on the slicer, I feel happy.
If only I could get Amaroso rolls in FL.
I do have a good, but complex wing sauce recipe that I developed over the years that I can post.
Better than the Thirsty Turtle wing sauce
My own concoction...
1/2 lb.salted butter
24 oz. Frank’s Red Hot Sauce (no substitutions here. It has to be Frank’s)
1/4 cup minced garlic
1/4 cup minced sweet onion
1/4 cup minced jalapeno/habanero pepper
1/2 tlb. cayenne pepper
1/2 tlb. black pepper
1/2 tlb. white pepper
1/2 tlb. cumin
1.5 tlb. crushed red pepper
1 tlb. lemon juice
1/4 cup honey
3 tlbs. ketchup
Add butter and Red Hot Sauce to a saucepan over medium heat.
Stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic, onion, and jalapeno.
Simmer for 20 minutes
Drop heat to low.
Add lemon juice, ketchup, and honey.
Let that sit for about 10-15 minutes on low.
Put the saucepan in the fridge for about 4-6 hours.
Cut the butter fat out with a knife and discard.
You should be left with a very thick sauce underneath.
Re-heat and toss with deep fried wings
A lot of the heat cooks off in this recipe. I use a LOT of habaneros and it doesn’t come out that hot. I need to add a few drops of a designer hot sauce to make it hot.
Oh... pooh, FlJoePa. I searched and searched for an Amaroso roll homemade recipe for you. Couldn’t find one... must be a well guarded secret.
12 (1 pkg) english muffins
1 jar pizza sauce
1 pound browned ground beef
1 package shredded mozzarella cheese
Brown 1 Lb ground beef (extra lean)
Split muffins into halves and arrange on cookie sheet
spread pizza sauce on each muffin half
sprinkle ground beef and top each halve with mozzarella cheese and Italian herbs
Bake in oven at 400 for 20 minutes or until cheese is melted and muffin edges are crisp.
Offense sells tickets, but defense wins championships.
If you're inviting another person, the recipe may be doubled.
It isn’t a Philly Steak if it isn’t on an Amaroso roll. Just an undeniable fact of life.
Start with about two pounds of boneless chicken breasts.
Get one packet of McCormick Grill Mates Mesquite marinade mix and one jar of McCormick's Jamaican Jerk Seasoning (No, I don't work for, nor receive royalties from McCormick's.)
Cut the chicken into fingers, about 1" x 1" x 3-4".
Prepare the marinade with the manufacturer's instructions, and liberally add some McCormick Jamaican Jerk seasoning and a few dashes of Tobasco to taste. The instructions generically say to use "1/4 cup of oil." I've found that olive oil or peanut oil work better than regular vegetable oil.
Soak the chicken in the marinade (refrigerated) for about 24 hours, then prepare on a grill. I normally use a George Foreman and get terrific results as it seems to seal a lot of the moisture into the chicken by simultaneously grilling on both sides. An outdoor grill will do fine, but you're not really gaining anything since the mesquite already has a wonderful smokiness to it.
On a George Foreman it takes about 3-4 minutes, and your General Joe's chicken fingers are ready to go!
Don't make me come on this thread and post my prize-winning kicked-up guacamole recipe (which you kindly included, I think, in your master FReeper recipe list from 2011).
I'm warnin' yuh.... ;^)
I love Jersey Mike’s subs. Mike’s way, of course.
Crab Dip: serve w/crackers &/or raw veggies.
1 can of crab meat (get the one that says “claw meat”, tuna can size)any brand..
Drain the crab meat and add to cheese spread/dip, I get either Allouette or Boursin brand of their veggie cheese spread 5 or 6 oz size.
Mix it up and then add a little celery salt to taste...it’s best if you make it ahead and let it sit in the fridge for a few hours.
It is so easy...and yummy....enjoy!!!!!
Beer marinated Brats (Johnsonville or make your own)
I’m ready. Broncos aren’t in the game so I don’t have a team but since I dislike the Raven more than the Niners...go 49ers!
It's the bread.
BTW I know two people who started out as sandwich makers later to own their own franchises.
It's an All American Company.
I triple-dog-dare ya’ :>)
Post it up lol
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
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.
Guacamole del Rey:
3 large avocados, ripe
3 medium/large cloves fresh garlic, or to taste, minced
1/2 Roma tomato, chopped fine
2 slices Bermuda onion, chopped fine (use yellow onion for more bite
1/4 cup chopped leaf cilantro (or parsley does nicely)
6-8 rashers bacon, trimmed of excess fat and chopped into Risk-sized pieces
1/2 tsp fresh ground cumin
salt, fresh ground pepper to taste (perhaps 1/8 tsp each)
juice of 1/2 Persian lime
optional: 8 slices Velveeta or equivalent
Cook bacon in skillet until done. Some like to overcook the bacon to make it crispy. Whatever works for you.
Seed the avocadoes and spoon the flesh into a bowl. Add tomato, onion, garlic, cilantro (chop this VERY finely, btw), cumin, salt and black pepper. Mix well with a fork (and ONLY a fork) until desired texture is reached (some like it chunkier than others do).
The Velveeta is OPTIONAL: if you don't like it, leave it out, and ignore the steps below that mention it.
Melt Velveeta in a saucepan. Assemble the dish as follows:
In another bowl, put down one layer of the guac, sprinkle lightly with lime juice, then add a layer of the velveeta. Repeat until nothing left to add (typically 2-3 layers of guac/Velveeta).
Some like to squeeze a bit more lime juice on top right now, to prevent the colour from turning when heated. Your choice; I simply don't care. Put oven on lowest setting of warm (no hotter!). Place bowl into oven until ready to serve. Serve warm with chips or 'party' rye bread.
If you like more tomato and onion, add it -- what the heck. I'm a cumin freak, and I use quite a bit more cumin than specified. This is a VERY adjustable recipe.
Happy SuperBowling (or however that goes...)
...nyah, nyah, Libby...
Chicken Nachos ... easy and good..
grill 1 lb. of chicken in a pan , low to medium heat , do not overcook , cube after cooking
chips , 1 lb. bag
medium salsa 12 oz. jar
cheese salsa 12 oz. jar
Jalapeno’s sliced ,pickled 8-12 oz. can
in a metal pan suitable for serving
layer in chips , about 1/3rd of the bag , add cheese , salsa , jalapeno’s and chicken
repeat until ingredients are done.
bake at 350 until the chips start to cook and you can clearly smell the oil baking out of the chips.
add a big dollop of sour cream on top and serve
have hot sauce ready for those that want it
We have been making these for years, very similar to your recipe. Very easy, convenient and the kids always loved them. My daughter always wanted to make them for her sleep-overs and birthday parties. We use pepperoni, mushrooms, onion, peppers, black olives. What ever toppings you want. They’re fun to make, too.
“We have been making these for years”
Yes me too and everybody always loves them. I used to make them every year for either my Superbowl party or the one I was going to.
Do you mean there will be fights at the tailgate?
Believe it or not, the Baltimore fans are very well behaved, fun loving tailgaters. The verbal fights I have witnessed are from white haired older gals that have been making crab cakes since “before you were born”. I went to a July 4th party at the shore... and did I get an earful. “Don’t even try Mildred’s crab cakes.. she uses that fertilizer called Wye River”. Of course, Mildred comes back... “Gloria wouldn’t know a good crab cake if it slapped her in her face’. Needless to say... I made up some quick LIE about crab breaking me out in hives. I’m no dummy.. if I tried both, I would have had to say which one was better. No way, no how!
LOLOLOL — I understand they are looking for a good diplomat for the State Dept. You should apply.
LOL! With my luck, the conversation would be, “Don’t try Achmed’s goat cakes.. he uses that fertilizer dirka dirka” and Achmed would reply, “Hazeem wouldn’t know a good goat cake if it kicked him in the face”. Then I would have to say that goat cakes break me out in hives! LOL
We’ll be having
Grilled shrimp with mango salsa
Home made potato chips
Garlic, Mozzarella and artichoke chicken sausage
Riverbend Prime Rib (in cookbook)
Pecan Pie Ice Cream
What time should my husband and I come over? :>)
You’re always welcome - at any time!!
My wife tried quoting me Martha Stewart about carmelizatipn and flavor, and I was trying to tell her, yes, but amber ale, bock or lager all all going to affect the flavor more. And no beer is labeled "amber" and most of the bottles are dark in color so you can't really tell if you aren't a regular drinker (which outside of summer ball games and an occasional Irish pub, I'm not).
METHOD Cook cup white rice in 2 cups chicken broth. Fluff
w/fork; add tbl lime juice, garlic/clove, pinch salt, 1/2 c shredded
cilantro, 14 oz can Hatch green enchilada sauce. Mix well w/ fork.
Recap of this thread’s recipes:
~Appetizers~ __ Post # 06 __ Maryland Blue Crab Cakes
~Appetizers~ __ Post # 07 __ Maryland Crab Cakes
~Appetizers~ __ Post # 17 __ Pizza Muffins
~Appetizers~ __ Post # 21 __ General Joe’s Chicken
~Appetizers~ __ Post # 31 __ Chicken Nachos
~Cakes & Cupcakes~ __ Post # 29 __ Sour Cream Coffee Cake
~Condiments, Spreads & Dips~ __ Post # 08 __ Smoked Fish Dip
~Condiments, Spreads & Dips~ __ Post # 15 __ Better that Thirsty Turtle wing sauce
~Condiments, Spreads & Dips~ __ Post # 24 __ Crab Dip
~Condiments, Spreads & Dips~ __ Post # 30 __ Guacamole del Rey
~Pasta & Grains~ __ Post # 05 __ Chicken Riggies
~Pasta & Grains~ __ Post # 43 __ Cilantro Lime Rice
March 2, 2013 thread
Would this be the Thirsty Turtle in Juno?
Crusty Italian Bread
1 package (2 teaspoons) active dry yeast
4 cups warm water (105-115°)
3 cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil cornmeal for dusting
Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a “yeasty” smell.
Add the remaining flour, sugar and salt and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny.
Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap or a wet tea towel and place in a warm spot until the dough has doubled in volume — 45 minutes to an hour or more, depending on temperature.
Punch down the dough, roll into desired loaf shape, cover with plastic again and allow to rise until doubled in volume.
Place a bowl of water in the stove and pre-heat to 425°. Turn down to 400 when you put the bread in. Bake 20-30 minutes, depending on shape of loaves. Bread is finished when it makes a hollow sound when you thump on the bottom with your thumb.
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