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Free Republic Recipe Thread
FreeRepublic Cooks | March 2, 2013 | libertarian27

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.


TOPICS: Hobbies; Reference
KEYWORDS: cookery; cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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“In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.” ~Barbara Costikyan~

March is:

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

1 posted on 03/02/2013 10:16:34 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Recipe Thread Ping~


2 posted on 03/02/2013 10:17:50 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Recipe Thread Ping~


3 posted on 03/02/2013 10:18:31 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: All

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 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
http://www.freerepublic.com/focus/news/2984607/posts?page=44#44


4 posted on 03/02/2013 10:19:23 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27

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.


5 posted on 03/02/2013 10:24:11 AM PST by EQAndyBuzz (Got a problem? Nothing a drone strike can't fix.)
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To: All

Obama = Recipe for Disaster.


6 posted on 03/02/2013 10:25:40 AM PST by BipolarBob (Happy Hunger Games! May the odds be ever in your favor.)
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To: libertarian27

Made this the other day....got all eaten up...

Mushroom Lasagna

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)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation
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.


7 posted on 03/02/2013 10:26:36 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

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.


8 posted on 03/02/2013 10:37:58 AM PST by Bloody Sam Roberts (Here once the embattled farmers stood... And fired the shot heard round the world.)
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To: libertarian27

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).

Ingredients

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

Directions

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.


9 posted on 03/02/2013 10:39:08 AM PST by randita
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To: Bloody Sam Roberts

Found this link..although it also has pancetta in it...

http://caloriecount.about.com/gordon-ramsays-pancetta-leek-mushroom-recipe-r255340


10 posted on 03/02/2013 10:40:14 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
Question, please. More than a month ago, I hard boiled a dozen eggs..put them in the fridge to cool, as I was making some salads the next day for a church pot luck. Yesterday morning, while digging out something at the back of the refrigerator shelf, I came up with an egg..one of the little buggers must have rolled out.

So, what's the refrigerated shelf-life of a hard boiled egg? I've tossed it out..but am curious.

11 posted on 03/02/2013 10:40:14 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: libertarian27

How can you eat when everyone in the country just lost their job? (Mad Maxine sez so.)


12 posted on 03/02/2013 10:43:27 AM PST by Libloather (The epitome of civility.)
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To: ken5050

7 days according to this link:

http://www.eatbydate.com/hard-boiled-eggs-shelf-life-expiration-date/

Hope that helps...


13 posted on 03/02/2013 10:44:23 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

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.


14 posted on 03/02/2013 10:46:31 AM PST by A CA Guy ( God Bless America, God Bless and keep safe our fighting men and women.)
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To: illiac

Many thanks.....


15 posted on 03/02/2013 11:08:18 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: A CA Guy

I just have to ask....why a “dull” knife?


16 posted on 03/02/2013 11:10:27 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: ken5050
So, what's the refrigerated shelf-life of a hard boiled egg? I've tossed it out..but am curious.

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."

17 posted on 03/02/2013 11:25:51 AM PST by RightField (one of the obstreperous citizens insisting on incorrect thinking - C. Krauthamer)
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To: libertarian27

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?


18 posted on 03/02/2013 11:29:30 AM PST by RightField (one of the obstreperous citizens insisting on incorrect thinking - C. Krauthamer)
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To: EQAndyBuzz

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:

Chicken Tacos

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.


19 posted on 03/02/2013 11:50:35 AM PST by bgill
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To: RightField

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

Read more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html?oc=linkback


20 posted on 03/02/2013 11:52:43 AM PST by Pentagon Leatherneck
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To: RightField

My dad used to tell me to watch out for “fast cars and faster women..”


21 posted on 03/02/2013 11:57:24 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: All

A favor to ask of all my FRiends here before I start doing google searches: I trust you all more than strangers...

I was hoping for something that I haven’t had for DECADES, a dish a dear departed Aunt used to make every week...

Salmon Croquets.

I found a restaurant that has them, and they were awful! I remember my Aunt using canned salmon for the recipe, and I’ve got a can, but would REALLY appreciate any suggestions.

This is old time comfort food to me.

Thanks!

Mark


22 posted on 03/02/2013 12:04:41 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: RightField
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?

I LOVE Jewish deli corned beef, so this might not be what you're looking for... Years ago on FoodTV, Emeril had a show featuring Jewish Deli foods, and he brought on one of the owners of the 2nd Avenue Deli, and he gave their recipe. I got all excited and was writing down the ingredients for their brine, then came the procedure: "Fill a container with the brine, covering the brisket, and weight it down to keep it fully submerged. Then leave it in the refrigerator for TWO WEEKS!

I simply couldn't wait that long, but every now and then I do think about doing it...

I'm sure you can find the recipe on-line.

Mark

23 posted on 03/02/2013 12:15:08 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: libertarian27; All
ATTENTION: FELLOW FREEPER URGENTLY NEEDS FOOD ADVICE..

FR thread: What can I do with dozens of eggs?

24 posted on 03/02/2013 12:26:46 PM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: libertarian27
Albion Wilde's Quick, Easy and Mouth-Watering
Chicken Breast Filets

This is a fast-moving, quick preparation. The trick to delicious results is to read all the instructions first, assemble everything needed and be ready to respond immediately to the look and smell of the ingredients in the pan.

Makes 2 servings of 1 breast and 1 tender apiece

2 chicken breasts with tenders
1/2 stick butter
1 clove garlic (optional)
1/3 cup flour
1/3 cup fresh squeezed lemon juice
2 lemon wedges -- or make 1 tsp lemon zest -- for garnish

-Bone the breasts and separate the tenders from behind the breasts.
-Pound the breast meat to the same thickness as the tenders. (Do not skip this step, or the meat will cook unevenly and become tough.)
-Spread the flour on a plate and dredge the chicken pieces so they are just lightly coated both sides.
-Start melting the butter in the skillet very gently on low.
-Chop the garlic and sprinkle it in the pan with the butter for 1-2 minutes -- but AVOID browning.
-Leaving the butter in the pan, scoop out the garlic pieces and sprinkle them on your serving platter.
-Raise the skillet temperature to medium high.
-Immediately as the butter starts to brown, lay the floured filets in the butter without overlapping.
-Sauté for 1-2 minutes on each side, or until a small cut reveals that the center is just cooked. There should be slight browning on the filets here and there.
-Remove the filets AS SOON AS cooked (tenders first) and arrange over the garlic on the platter.
-Raise the skillet temperature to high. Pour in the lemon juice, grasp the skillet handle with a potholder and use a whisk or a fork to stir rapidly, loosening all flour/chicken residue into the juice.
-Keep stirring rapidly over high heat until the liquid thickens to a transparent brown sauce, 1-2 minutes or so. You might have to tip the pan to let it reduce down to one area of the pan over the burner; but don't overdo it!
-NOTE: You may have to add a little more butter or lemon juice, depending on how large or juicy your pieces of chicken were, to get a good sauce consistency.
-The INSTANT the sauce is a good, brown thickness without overbrowning, remove it from heat and immediately drizzle it from the skillet onto the filets.
-Garnish the filets with lemon wedges or lemon zest.
-Serve immediately with steamed fresh green beans without any seasoning. They taste wonderful in whatever sauce is left on the plate from these lemony chicken filets.

25 posted on 03/02/2013 12:34:33 PM PST by Albion Wilde (If you're too busy to duck hunt or catch fish, you're too busy. --Jase Robertson, Duck Dynasty)
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To: ken5050
More than a month ago, I hard boiled a dozen eggs...one of the little buggers must have rolled out... what's the refrigerated shelf-life of a hard boiled egg? I've tossed it out..but am curious.

In the summer I hardboil a half-dozen at a time, mark them with a pencil so I don't confuse them with the raw ones, and eat them from the refrigerator one a day. I keep raw eggs for a month, and the heat of preparation kills any bacteria, as long as the shells weren't cracked in any way. But the problem with boiled eggs is that small cracks can let in bacteria, and then there's no heat to kill them. So I think you did the right thing.

26 posted on 03/02/2013 12:40:44 PM PST by Albion Wilde (If you're too busy to duck hunt or catch fish, you're too busy. --Jase Robertson, Duck Dynasty)
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To: illiac

Thanks. The pancetta recipe is quite different. I have the recipe down as I saw it but...ya know.


27 posted on 03/02/2013 12:42:10 PM PST by Bloody Sam Roberts (Here once the embattled farmers stood... And fired the shot heard round the world.)
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To: MarkL; Pentagon Leatherneck
Thanks for the info. The Alton Brown recipe looks delicious.

March 17th is coming up fast, so I better get started on this.

28 posted on 03/02/2013 1:06:05 PM PST by RightField (one of the obstreperous citizens insisting on incorrect thinking - C. Krauthamer)
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To: libertarian27

Chocolate Chip Cookies

Ingredients:

2 cups of flour
2 ½ cups of instant oatmeal (or oatmeal chopped in blender)
1 cup of white sugar
1 cup of brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
2 eggs
1 cup of margarine (melt in microwave but not too hot or it will melt the chocolate chips!)
1 teaspoon of vanilla (optional)

Mix, then add:
2 chopped up DARK chocolate bars
1½ cups of chopped nuts (optional)
Mix well, then make golf-ball sized balls, flatten them onto an ungreased baking tray or tray lined with wax paper.
Bake in a 190 degree (C) [350 F] oven for 6-10 minutes.

Notes:
When you remove them from the oven, be sure to use a VERY THIN metal spatula or you will ruin the shape of the cookies.
If you use hot butter or mix the batter too thoroughly, the chocolate chips will melt and you will not have any chips in your cookies!


29 posted on 03/02/2013 1:58:50 PM PST by Bon mots (Abu Ghraib: 47 Times on the front page of the NY Times | Benghazi: 2 Times)
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To: ken5050

The dull knife is because you are cutting length wise through the chicken breast into thinner pieces and if you had a sharp knife it could cut your hand.
You WILL have the blade at some point contacting your hand cutting a chicken breast this way, so use maybe a not so sharp knife works best.


30 posted on 03/02/2013 2:00:27 PM PST by A CA Guy ( God Bless America, God Bless and keep safe our fighting men and women.)
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To: libertarian27

Should add - to my chocolate chip recipe above...

If you do not use butter or use non- dairy margarine or plant shortening as well as dark chocolate chips or chocolate bars that do not contain milk, these cookies are LACTOSE FREE!


31 posted on 03/02/2013 2:01:52 PM PST by Bon mots (Abu Ghraib: 47 Times on the front page of the NY Times | Benghazi: 2 Times)
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To: MarkL

Sorry Mark, I don’t have the recipe you seek, but I recall those Salmon Croquettes well from the fifties, and the sixties as they too were one of my favorites. I believe they must have come from a publication that was popular at the time such as Good Housekeeping, or the likes of that. Many delicious memories were started by those magazines way back then.

I would look for the recipe in an old Betty Crocker cookbook search online, and since you brought up those Croquettes, that’s precisely where I’m going next. I want to relive those days with that recipe myself.

If I find it, I’ll get the link for you.


32 posted on 03/02/2013 7:00:36 PM PST by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
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To: MarkL

WE looked, and looked throughout our extensive collection of cookbooks from Betty Crocker, to Joy of Cooking, to California Cooking Academy A-Z, and online, but did not find what we would believe to be that recipe from that particular era that we remember was so good.

WE, that’s Mrs. RQSR, and myself believe the ingredients of that era would have been minced onions, perhaps minced celery, crushed Saltines as they were a biggee back then in so many recipes, egg(s) slightly beaten, salt, and pepper, perhaps some lemon juice, but will take some experimentation to come up with the proper amounts of the individual ingredients. We believe the croquettes were sauteed in a skillet on top of the stove in those days, and finished off in the oven.

We found Salmon Croquettes of all sorts, but none of them were very exciting, or seemed to be the sort of recipe we would have had sixty years ago as interest in cooking was really just taking off about then.

Kraft Foods, General Mills with their Betty Crocker Brand, Campbell Soup Company, Kelloggs, and other big name producers of food products were instrumental in experimentation to create recipes promoting their product lines. Those recipes would be published in every Home Making Magazine of the era, so which one is anybody’s guess.


33 posted on 03/02/2013 8:38:58 PM PST by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
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To: rockinqsranch

My mom used to make salmon patties out of canned salmon. Salmon, crushed crackers, egg, salt and pepper pan fried in Crisco shortening. Pretty simple and good food!


34 posted on 03/02/2013 8:45:48 PM PST by freemama
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To: freemama; MarkL

Thanks for your response freemama. That sounds more like what we believe the Salmon Croquettes of Yore were.

What we found in our search involved flour, Bisquick, and ingredients that would have made the croquettes heavier, more laden with breading, etc. than we recall of those croquettes we enjoyed in the fifties, and sixties.

We also know our parents were not into deep frying anything as so many recipes in our search called for with the croquettes, and we remember too the hot cast iron skillet with the vegetable oil browning those coquettes prior to them going into the oven.

I’m really wound up on this, and I’m going to play with it until I figure this out. I’ll post results someday down the road.


35 posted on 03/02/2013 9:06:10 PM PST by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
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To: rockinqsranch

I have an old “Farm Journal” cookbook from the 40’s. No croquette recipe, but there was one for “Salmon Loaf” with the exact ingredients you described...plus minced green pepper.


36 posted on 03/02/2013 9:09:51 PM PST by garandgal
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To: libertarian27

So, I was watching the Cooking Channel the other day, and Melissa d’Arabian made an asparagus soup. One of the restaurants here makes a FANTASTIC version that I had never been able to replicate. So, I used some of her techniques and added what I thought it needed to make it “right” in my book...I loved the end result. So, in honor of Spring:

Creamy Asparagus Soup

1 lb. fresh asparagus
1 can chicken broth
1 Tbs. minced parsley
Salt & Pepper
1/3 c. heavy cream
Sour Cream for garnish

Remove woody ends from asparagus, arrange on cookie sheet (on aluminum foil so you don’t have to clean the pan, of course!) Drizzle with about 1 Tbsp. olive oil. Roast in 400 degree oven for about 10 minutes until just soft.

Blend (in blender) the roasted asparagus, parsley, and chicken broth. Add a little more broth if it seems to thick (but mine was “just right” using one can). I used the “puree” setting and blended it for 1-1/2 minutes until it was entirely smooth.

Transfer soup into sauce pan & heat on medium until it comes to a low boil..turn to “low”, cover until ready to serve. Just before serving, stir in heavy cream; salt & pepper to taste. Garnish with a nice dollop of sour cream!


37 posted on 03/02/2013 10:05:40 PM PST by garandgal
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To: A CA Guy
Aha!..you're talking about butterflying the chicken breasts.

However, my friend, you are still wrong..a dull knife is inherently dangerous..that's what causes accidents. The best way to butterfly a breast is to put it in the freezer for 30 minutes BEFORE cutting it..far easier to cut..or if it's frozen, do not defrost completely before slicing..

38 posted on 03/03/2013 8:37:39 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: RightField; MarkL; Pentagon Leatherneck
Try this corned beef recipe and video from America's Test Kitchen

I've made it several times...wonderful corned beef..

Do let me know how it turns out..

39 posted on 03/03/2013 8:42:13 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: garandgal
I've made asparagus soup that way for year's..a delicious and fool-proof recipe.

One small suggestion. Cut the tips off the asparagus..about 1/2" before you put in the blender..then arrange the tips on top of the dollop of sour cream..makes an elegant presentation..

BTW..it's also delicious chilled...on a hot day..

40 posted on 03/03/2013 8:59:07 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: MarkL; rockinqsranch

I’ve got some old Good Housekeeping’s booklets from the 50’s
Here’s some Salmon recipes from them:

(from 500 delicious dishes from leafovers - 1952)
Fish Cakes
1 cup flaked cooked fish
1 tea minced onion
1 tea lemon juice
pepper
1 egg slightly beaten
1 cup cold mashed potatoes
2 T flour
1/4 cup fat

Combine fish, onion, lemon juice, seasonings, egg and potatoes. Form into cakes, coat with flour and saute in hot fat. serves 4

(from 250 different fish and seafood recipes - 1953)
Savory Salmon Loaf
1/2 cuop buttered bread crumbs
2 eggs slightly beaten
1/2 cup milk
1 (1 lb) can salmon, flaked
1 tea lemon juice
1/2 tea salt
dash pepper
1/2 tea sage
2 tea finely chopped onion
1 T chopped parsley
1 T melted butter

Combine ingredients in order given. Pack firmly into buttered loaf pan and bake in moderate oven (350’)30-40 minutes. Turn out onto platter and garnish with sliced hard-cooked eggs and sliced pickles. Serves 6

There’s a bunch more Salmon recipes - fish rolls-salmon custard-salmon in rice nest-salmon rarebit-salmon rice loaf-salmon souffle-fish puffs-fish mold piquante, etc.
If any of those sound good to you guys- I’ll post them.
I have 11 of these booklets - covering the food chain - if anyone is looking for something from the 50’s I may have it. They range from 1952-58


41 posted on 03/03/2013 9:49:50 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: MarkL
I was hoping for something that I haven’t had for DECADES, a dish a dear departed Aunt used to make every week...
Salmon Croquets.

Croquettes, in my research here, looks to be either done with mashed potatoes or a heavy white sauce as the binder. Do you remember if she used any of those ingredients? I've got some '50's recipes using other meats that you could swap out maybe.

42 posted on 03/03/2013 10:03:50 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27
Croquettes, in my research here, looks to be either done with mashed potatoes

My Aunt used mashed potatoes in the recipe, I'm positive, because even though she didn't serve them with the Croquettes, she was known throughout the family with making some of the most delicious mashed potatoes.

Thanks!

Mark

43 posted on 03/03/2013 11:50:12 AM PST by MarkL (Do I really look like a guy with a plan?)
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To: libertarian27

Thanks for all your efforts!

Mark


44 posted on 03/03/2013 11:52:28 AM PST by MarkL (Do I really look like a guy with a plan?)
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To: rockinqsranch

thanks for all your efforts! I recall that these were made in a skillet, but I don’t know if they were also baked in an oven (my Aunt may have just heated them before serving), but they did spend some time in a skillet, due to the crust.

And I’m pretty sure they had mashed potatoes in them: My Aunt made the most AWESOME mashed potatoes!

Mark


45 posted on 03/03/2013 11:57:27 AM PST by MarkL (Do I really look like a guy with a plan?)
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To: MarkL
My Aunt made the most AWESOME mashed potatoes!

OK. now you have an assignment :>)
See if you can find out her recipe/technique
And report back here!

All this Croquette-talk and reading those 50's recipes....now I've got a craving for Chicken Croquettes.:)

46 posted on 03/03/2013 12:09:55 PM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27

Made these tonight - yummy!

http://www.marthastewart.com/336484/blondies-with-chocolate-chips-and-walnut?czone=food/cookies-cnt/everyday-favorites&center=276956&gallery=275401&slide=256870

Ingredients

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
_________
I made adjustments because of the comment section on the link
Baked for 25 minutes - just right
Sprinkled brown sugar on bottom and top
Used 1/2 instead of a full teaspoon of salt
Used less than 1 cup nuts total
(didn’t use choc chips because DH doesn’t really dig them unless in choc chip cookies)

Keeper recipe


47 posted on 03/03/2013 9:03:00 PM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: MarkL
FWIW, I've been reading old cookbooks from Gutenberg.org.

In Paper-bag Cookery (1911), for Salmon Croquettes, it suggests to mix in a tablespoon of chopped cucumber (English tin of salmon was at the time. No idea if it's an English cuke.).

48 posted on 03/05/2013 10:20:21 AM PST by Calvin Locke
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To: ken5050
I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

49 posted on 03/05/2013 11:49:16 AM PST by A CA Guy ( God Bless America, God Bless and keep safe our fighting men and women.)
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To: ken5050
I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

50 posted on 03/05/2013 11:49:16 AM PST by A CA Guy ( God Bless America, God Bless and keep safe our fighting men and women.)
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