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.
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The holidays are coming, the holidays are coming!
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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 :)
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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.
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Add me please! Thanks, Helen
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