Skip to comments.Free Republic Recipe Thread
Posted on 10/26/2013 8:23:28 AM PDT 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.
Let's get cooking!
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Last recipe thread:
Post# 07 ~Appetizers~ _ Lumpia
Post# 25 ~Appetizers~ _ Easy Poppers
Post# 26 ~Appetizers~ _ Easy Shrooms
Post# 16 ~Breads, Muffins & Cereals~ _ Sourdough Starter
Post# 16 ~Breads, Muffins & Cereals~ _ Sandwich Buns
Post# 32 ~Cakes & Cupcakes~ _ Best Ever Carrot Cake Cupcakes
Post# 10 ~Candy, Fudge & Truffles~ _ Chocolate Lasagna
Post# 04 ~Marinades, Sauces & Glazes~ _ EZ Ribs
Post# 05 ~Marinades, Sauces & Glazes~ _ Oven Baked Ribs
Post# 06 ~Marinades, Sauces & Glazes~ _ Clovices Hiding Sauce
Post# 09 ~Marinades, Sauces & Glazes~ _ Rib Rub & Glaze
Post# 16 ~Marinades, Sauces & Glazes~ _ Creamy Garlic Dressing
Post# 18 ~Marinades, Sauces & Glazes~ _ Azeka Style Ribs
Post# 43 ~Marinades, Sauces & Glazes~ _ The Nancy Dish - Pasta Sauce
Post# 45 ~Marinades, Sauces & Glazes~ _ Chipotle Honey Ribs
Post# 28 ~Poultry~ _ Sesame Chicken Fingers with Plum Sauce
Post# 16 ~Sandwiches ~ _ Schlotzskys original sandwich
Post# 21 ~Vegetables~ _ Southern Style Turnip Greens
Post# 21 ~Vegetables~ _ Fried Okra
Post# 31 ~Vegetables~ _ Mashed Cauliflower
Post# 44 ~Vegetables~ _ Checkerboard Beans
Post# 46 ~Vegetables~ _ Roasted Cauliflower
They’re call Nasty Dogs.
Two Hot Dogs, any type,
Two buns, preferably top split,
At least 6 slices of bacon,
A block of Sharp Cheddar Cheese,
An oven at 350 degrees F.
Put the dogs in the buns, put long slices
of cheddar equal to the length of the dog/bun,
wrap in 3-4 pieces of bacon around the bun/dog.
Put in a greased pan at 350 degrees for about 45 minutes or until the cheese oozing out turns near a browner, brown..
Greasy, caloric and the best damn dog you ever tasted.
Add me please
The holidays are coming, the holidays are coming!
Please add me to this ping list. Thank you!
Please add me! Thank you!
The Nancy Dish, after a much loved aunt:
2 cans spaghetti
1 lbs ground turkey or beef to taste
2 chopped green peppers
1 chopped onion
Sautee peppers and onion slightly in a large pan, then add s’getti and meat.
Heat ‘em up. “Yum, yum. Eat ‘em up.”
Thanks for the opportunity.
Best Flan you will ever have
2 cans carnation evaporated milk
2 cans carnation condensed milk
1 teaspoon vanilla
1 cup sugar
7 cup size ovenware dishes
deep pan to hold dishes
1/2 gallon hot water
Place sugar in small pan on stove heat sugar on high while stirring sugar will turn caramel colored and easy to pour,
being very careful pour about 1 tablespoon of syrup into one cup at a time swiring around to cover bottom and about half inch of sides.
setcups aside to cool
into an 8 cup pitcher empty all the condenseed and evaporated milk, in separate bowl break eggs and wisk together once blended, add to pitcher along with 1 teaspoon vanilla, stir everything together.
At this point you need a strainer fine meshed, holding over cups pour through strainer the flan mixture into each cup.
place all filled cups into deep pan and place in oven, pour 1/2 gallon hot water into pan, in essence a bain marie,
at 350 degrees bake for 1 hour or until toothpick comes out clean.
Remove from pan, set aside to cool, refrigerate til cold,
when ready to serve, run knife between pudding and cup, place saucer on top of cup, invert and shake to loosen from cup.
I came across Dr. Maurice Codds rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the lab I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesnt taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, dont skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, thats best. Sure throw in some wood chips or whatever if you want.
This part is important: dont put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really dont need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It wont help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you dont want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
My cardiologist's nightmare!
Glad to see the recipes back. . .lightens the heavy burden of reading the news!
I quit buying the full bacon and have gone to Oscar Mayer Ready to Serve Real Bacon Bits with Hickory Smoke Flavor Added. I use it to make my bacon egg and cheese sandwich in the morning adding salba chia and putting everything on toasted and buttered salba bread. Not a health nut per se (I do add two pieces of cheese).
I said all the above to suggest that the bacon bits could be used on your Nasty Dogs. . .perhaps the recipe then should be called Somewhat Nasty Dogs :)
You guys are added to the ping list!
Stir/dissolve cup sugar (moreorless) into gallon boiling water. Add 15 tea bags; steep to desired strength.
Stir in 12 oz can frozen cranberry juice concentrate; cool.
SERVE over ice in stemmed goblets with a slice of fresh orange.
Recipe thread is fun——a nice respite from the news.
Thanks for the add!
Add me please! Thanks, Helen
Doing a calzone roll today. Made some pizza dough in the food processor (flour, olive oil, salt, yeast water).
Once I pound it down once, I’ll let it sit a little longer. Then roll it out into a rectangle and spread ricotta on it. Follow that with thawed frozen spinach, genoa salami, ham, and provolone.
Roll it up, give it an egg wash, and bake it! Yum!
Also making wings later for the PSU/OSU game
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, serrano, or habanero pepper
1 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
I also add habanero powder, but only to keep some of the heat from the peppers that cooks off.
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
Update on my #16 from the link to the last thread:
The Schlotzskys Sandwich recipe - imo, 5 buns is just a weird number to make so add another <1/4 C flour to get 6 sourdough buns. This recipe is now a staple and is a no fail. Top of my fav list.
So glad to see the Recipe Threads back..Thanks so much.
One thing I do what might seem a bit odd is when I am heating up some eggs I will throw some blueberries into the skillet. It will change the color of your eggs a bit but the warmed up blueberries with the eggs tastes really good.
Baked Eyeballs Casserole
By: Campbell's Kitchen
This image courtesy of campbellskitchen.com
With mozzarella cheese and black olive "eyeballs," this cheesy pasta bake is not your average dinner dish. Perfect for Halloween, this crowd-pleasing dish from Campbell's Kitchen looks spooky but tastes delicious. There's nothing quite like wowing your dinner guests with wild and wacky easy casserole recipes like this one!
Serves: 8 (about 1 1/4 cups each)
Preparation Time: 15 min
Cooking Time: 25 min
Vegetable cooking sprayInstructions
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives
1. Preheat oven to 400 degrees F.Notes
2. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
3. Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
4. Bake for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
This is the very best pie crust I have ever used.
2 1/2 cups f;our
1/2 teaspoon salt
1 1/2 sticks butter - very cold
1/2 cup shortening - very cold
4 to 6 tablespoons water
Mix in processor just til holding together
dump out and gather into a ball. wrap in cling wrap and chill for 1 hour.
Roll out and place in pie dish and fill with your favorite filling and bake
I don’t really like apples too much, but this was very good.
2 lbs Granny Smith apples, peeled, cored and thinly sliced
3/4 C cranberries
1/4 C white sugar
3 tsp ground cinnamon
1 tsp ground nutmeg
Mix in large bowl & pour into 8x8 glass baking dish sprayed with baking spray
1/3 C quick cooking oats
1/3 C AP flour
1/2 C brown sugar
1/4 C butter
1/2 C chopped pecans
Cut with butter, sprinkle on top of apple mixture
Bake @ 375 for 45 minutes
Eat alone or with ice cream, whipped cream
I bumped into a great Meatball recipe this week.
1 cup fresh breadcrumbs
1/3 cup whole milk
8 ounces ground beef
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk.
(I found it impossible to squeeze breadcrumbs - so thosed the whole mess in) Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer.
Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
Best meatballs I ever made.
greeneyes and I were talking on another thread about cooking in a thermos. I was telling about my favorite morning cereal mix. Greeneyes has been experimenting with thermos cooking for past few days, and has a wowzer recipe for her favorite homemade “hamburger helper” and it works great in a thermos!
I get snack-sized ziplocks and put one serving portions of the following into them [with calorie designations]. I will make 2-3 weeks’ worth ahead of time:
ONE SERVING OF TEXOKIE’S MORNING MIX:
1 tbsp. rolled oats 25 cal
1/2 tbsp. chia seeds 30 cal
2 tbsp. rolled barley 20 cal
1 Tbsp. oat or wheat bran 15 cal
1 tsp. bee pollen 20 cal
1 tbsp. ground flax 30 cal
TOTAL CALORIE COUNT FOR MIX 140 cal
Most days I will add a tbsp. (30cal) of coconut flour for the extra protein and medium chain triglycerides. [http://coconutketones.com/] Also a tsp. of coconut oil (30 cal)for the medium chain triglycerides.
I flavor it up with stevia, a little bit of vegesal, and cinnamon and add a 1/4 of a banana diced (approx. 25 cal).
Over this I will pour boiling water, stir, and cover with a saucer. About 15 minutes later, the chia and other grains have taken in the water and expanded and is hot and ready to eat.
For variety, I will use in addition or substitute the following ingredients:
rolled quinoa 1 tbsp. = 30 cal
rolled spelt 1 tbsp. = 20 cal
rolled rye [Ive lost my piece of paper with that cal count
I think it is in the 25-30 cal range per tbsp.]
I havent done it yet, but recently I was able to obtain a grain flaker and I have plans to try rolling my amaranth seed and see how that works in my cereal mix.
All of this would work fine in a thermos as well, but it also works surprisingly well just in a bowl with the boiling water! 15-20 minutes after putting the saucer lid on!
I suspect if I wanted to cook the Scottish/steel cut oat meal, that would require the thermos.
Mmmm look like a “what’s for dinner tonight” recipe for sure!
Quick and easy BBQ Pork Chops......pat each chop with dry rub (you can use bought rub but its easy to make a dry rub with brown sugar and spices ) place on outdoor grill, after three minutes flip and you’re done. you won’t believe how good these are and so simple...
You all are added to the recipe ping list.
(for past FR recipe collections just click on my nickname and my profile page has them all - with the 2011&2012 Cookbook wrap-up posts)
I'd never made it until I read that page, have EVERYTHING at hand and stir, stir, stir!
No more jar gravy for this boy! Got chixleg quarters in the electric skillet, the juice makes great gravy, give it a go!
Thank you thank you thank you. This thread has always been a favorite.
CABBAGE PATCH STEW
1 head cabbage (chopped
1 yellow onion (sliced)
1 pound ground beef
1 can Ranch Style Beans (brand name)
1 can tomatoes
Brown beef, and saute cabbage and onions in the fat remaining in the skillet. Combine the mixture with the canned tomatoes and beans. Add favorite seasonings (salt,pepper, red pepper flakes, cumin,chili powder, garlic powder,your choice of spices along with beef broth and a little water or V8/tomato juice. I usually peel and chop potatoes at this point and add those or use elbow macaroni. Let it simmer and age....it does age well. Serve with bread, cornbread or crackers.
BEEF BEANS AND RICE
Brown 1 pound ground beef, add cumin, garlic powder, onion powder, cook till done. Add 1 can Ranch Style Beans (brand name) undrained, a bag of cooked boil in minutes instant rice. Allow to simmer till hot. This can been eaten as is with chips and a side dish of fruit or can be wrapped with tortillas or put on chips for with cheese and jalapeno peppers for nachos.
Lemon Glazed Sweet Potato
total time: 55 min
Oven temp 350
3 medium sweet potatoes
1 tablespoon unsalted butter (salted works just fine)
3 tablespoons dark-brown sugar
1/2 cup fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1. Preheat oven to 350 degrees. Peel sweet potatoes and cut into 1 inch thick slices. Keep slices in water until ready to place in cooking dish. Butter a 13/9 glass baking dish and arrange sweet potatoes in a single layer Place in single layer in a glass dish.
2 Mix brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.
3 Remove foil, turn each slice of sweet potato over, and bake 5- 10 minutes longer for the glaze to become syrupy.
Serve immediately or let cool and store in the refrigerator, reheat in a warm oven.
I like to add bite size pieces of Aidells Chicken & Apple smoked chicken sausage or turkey ham to fill the spaces between the sweet potato slices.
Great!!! I’ve missed the recipe thread. I get a lot of ideas for the wonderful cooks on FR.
Thank you for the thread! It warms my heart. : )
I threw this together this morning:
Chilaquiles con Pollo
Corn tortillas, cut into 1/2” strips (2 tortillas per serving)
Leftover chicken enchilada filling (mine was shredded chicken, canned stewed tomatoes, garlic, onion, chipotles, green chilies, chili powder, cumin, s & p) (3/4 cup per serving)
Fry tortillas in oil until just a little crispy. Stir in ench filling and heat through. Sprinkle cheese on top. While the cheese is melting, fry the eggs and season with salt and pepper. Top the chilaquiles with the egg and serve with your favorite hot sauce or salsa.
Leftover roast pig butt
Fried Green Tomatoes
I had to clear out the garden earlier this week due to freezing temps. I now have a good 15lbs of green tomatoes. here's my grandmother's recipe (which means it probably from my great grandmother) for fried green tomatoes.
Green tomatoes, sliced 3/8" thick (discard the ends)
2 to 1 mixture of flour to cornmeal
salt to taste
Lard (I am using leftover bacon grease)
Slice tomatoes and soak in buttermilk for an hour or so.
Mix cornmeal and flour and ground pepper (pepper is to taste, and you only need enough cornmeal and flour to dust the tomatoes.
Heat a cast iron skillet over medium-high heat and add enough lard that when it melts it is a little more than 1/4" deep. (you can use a healthy oil, but it won't taste right)
Take the tomato slices from the buttermilk and cover with cornmeal-flour mixture, then place into skillet.
Fry until golden one the bottom, then turn and fry until golden on the other side.
Remove from skillet and immediately salt to taste; place on a platter lined with paper towels. (hint: Don't put into oven to keep warm or they will get soggy. Eat immediately.
I used this trick to make pumpkin crumble, and while the recipe still needs tweaking, it tasted great. I could taste the squash, but it wasn't cloying or insipid like squash desserts usually are.
Here’s an easy rib recipe if you like cabbage...even if you don’t, it’s still good.
Rack of pork ribs
garlic to taste
Large jar of cabbage poured over the ribs and garlic with a 1/2 cup water to boot.
Cover with foil and bake at 300 for 3 hours. Fall apart deliciousness.
Not sure of Carlo is on the ping list, but I have enjoyed his recipes and advice for the past 10 - 15 years.
My wife and I will be trying out multiple recipes for soups and stews for Sunday cooking. Will try the Cabbage patch Soup above.
That’s a very healthy Mix!
These are some cookies I made following the recipe for cookies and icing at sweetsugarbelle.com easy autumn leaves cookies
I printed out that recipe when you originally posted it. Finally, now that the weather is getting cooler, I will get to try it out.
Add me please.. Thank you booster, tell mom I will try to put up a Thanksgiving thread for old times sake.. :) Carlo
FAMILY FRIENDLY FAVORITE CHICKEN
This is one of those rare recipes that you go to when you want a sure thing. Those rotisserie chickens from the supermarket are a busy cook’s best friend. When you have time to plan ahead, make your own—in your slow cooker!
1 lemon, cut in half
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 whole chicken, (about 4 1/2 pounds)
Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker.
Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.
In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.
Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.
Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.
Cross the legs of the chicken, then tie them together with cotton kitchen string.
Place the chicken in the slow cooker, atop the inverted dish.
Coat the top of the chicken with cooking spray.
Spoon the remaining herb mixture over the top and sides of the chicken.
Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.
Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones..
Spicy Garlic Shrimp..
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, thinly sliced
1 hot pepper, thinly sliced
1 pound medium shrimp, deveined
Heat a large skillet over medium-high heat. Add the olive oil and the butter. When the butter has melted, add the garlic and peppers. Saute for two minutes, then add the shrimp. Cook until the shrimp are cooked through, and the tails curl toward the heads.
Serve over thin pasta..
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