Skip to comments.Free Republic Recipe Thread
Posted on 03/02/2013 10:16:23 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 Celery Month
National Flour Month
National Frozen Food Month
National Nutrition Month
National Noodle Month
National Peanut Month
National Sauce Month
Chocolate Chip Cookie Week Second Week
National School Breakfast Week Second Week
American Chocolate Week Third Week
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Recap of the last recipe thread:
~Appetizers~ __ Post # 06 __ Maryland Blue Crab Cakes
~Appetizers~ __ Post # 07 __ Maryland Crab Cakes
~Appetizers~ __ Post # 17 __ Pizza Muffins
~Appetizers~ __ Post # 21 __ General Joes 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
For you Texans, bone in chicken breast is $1.00 a pound at HEB.
Went to buy some ribeyes this week. That $9.00 ribeye is now $15.00. The cows are right.... Eat more Chikin.
Obama = Recipe for Disaster.
Made this the other day....got all eaten up...
8 ounces sliced mushrooms (your choice)
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups half & half
1.1 ounces all-purpose flour (about 1/4 cup)
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1. Preheat oven to 350°.
2. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add mushrooms, salt and pepper (to taste), 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives.
3. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. , 2 3/4 cups half & half, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup half & half and flour in a small bowl; stir with a whisk. Add flour mixture to half & half mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
4. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
Does anyone have the exact recipe for Gordon Ramsay’s mushroom and leek pasta recipe? I’ve seen it on television but he does not give any amounts for ingredients. I suppose it would be simple to figure but I like having a recipe to start with. It simply is not available for download. Go figure...Ol’ Gord wants to sell cookbooks.
I just discovered Low Country Boil. There are lots of variations out there, but the Paula Deen one is basic and delicious. Very easy to prepare. I’ve seen other recipes that add beer, onion, and even king crab legs (just add on top toward the end of the cooking time).
Crab boil (Old Bay or similar), 2 teaspoons per quart of water
12 red new potatoes
6 (4-inch) smoked sausage link sausage
6 ears corn (frozen is fine)
3 pounds fresh shrimp, unpeeled
Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.
Found this link..although it also has pancetta in it...
So, what's the refrigerated shelf-life of a hard boiled egg? I've tossed it out..but am curious.
How can you eat when everyone in the country just lost their job? (Mad Maxine sez so.)
7 days according to this link:
Hope that helps...
Buy chicken breasts and cut length ways into thirds with a dull knife.
Put eggs, garlic and a little milk into a batter for the chicken.
Use Progresso or some Italian bread crumbs.
Take the breaded chicken cutlets and place them in a non stick pan with a little olive oil and grill a bit and repeat as you turn the cutlets.
Take a large plate and tin foil. Put foil on the plate and then as chicken is done, line them around on the plate. Add another layer of foil, repeat ending with a last piece of foil as a cover.
Low calorie, tasty, quick moist, stays for a party and one of the best ways to ever make chicken.
Mouth watering good.
I just have to ask....why a “dull” knife?
If the boiled egg white has turned yellow and ugly looking, it's a goner. If the white is still white looking and doesn't smell, it's ok. (I know all this from experience, having discovered one or two old boiled eggs in my fridge myself.)
PS, love your tag line ... It reminds me of what my dad use to say to me when I was a child and has gotten into some mischief with my friends, "One girl is a whole girl, two girls is half a girl, three girls is no girl at all."
I’m thinking of making my own corned beef for Mr. RightField for St. Patrick’s Day. I know my mother and grandmother made it, but I have no idea how. Anyone have a tried and true recipe for a small piece of brisket?
Not at our HEB. Here, the sales at HEB are 88 cents for whole chicken and $1 for boston butt. But here’s a new recipe I tried this week that’s a keeper:
Cut up some chicken into small bite sized pieces (I used 3 thighs)
1 C lemonade
2 T oil
1 T lime juice
1/2 t worchestershire
1/2 t garlic powder
1 bay leaf
salt and pepper, cayenne and cumin to taste
Marinate chicken pieces in the lemonade for an hour. Add chicken and marinade to hot oil and cook about halfway done. Add the remaining ingredients and cook until done.
Serve on tortillas with your choice of taco fixin’s or as a salad.
We’ve corned beef (and ham) ourselves before. It involves soaking the meat submerged in a brining liquid for as long as a week. The brine recipe varies according to regional and individual tastes. Here’s Alton Brown’s mixture:
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
- See more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html#sthash.cUh1gqoP.dpuf