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Free Republic Recipe Thread
FreeRepublic Cooks | 11-202013 | libertarian27

Posted on 11/02/2013 9:28:22 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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November is:

Georgia Pecan Month

Good Nutrition Month

National Peanut Butter Lover's Month

National Pepper Month

Raisin Bread Month

Vegan Month

National Fig Week First Week

National Split Pea Soup Week 2nd Week

National Turkey Day 4th Thursday

National Stuffing Day 4th Thursday

National Leftovers Day 4th Friday

1 posted on 11/02/2013 9:28:23 AM PDT by libertarian27
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To: libertarian27

Now I’m getting hungry ...


2 posted on 11/02/2013 9:29:00 AM PDT by Tanniker Smith (Rome didn't fall in a day, either.)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Ping to the Weekly Recipe Thread

To be added/deleted to this ping list
Post here or Freep Mail me.


3 posted on 11/02/2013 9:29:44 AM PDT by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: All

Last week’s recipes: (10-26-2013 thread)
http://www.freerepublic.com/focus/chat/3083913/posts?page=79#79

Post# 29 ~Beef~ Meatballs
Post# 36 ~Beef~ Beef Beans & Rice
Post# 52 ~Beef~ Steak Stir Fry
Post# 30 ~Breads, Muffins & Cereals~ Texokie’s Morning Mix
Post# 59 ~Breads, Muffins & Cereals~ Hot Shredded Wheat
Post# 76 ~Breads, Muffins & Cereals~ Banana Muffins
Post# 67 ~Candy, Fudge & Truffles~ Gumdrop Pumpkin Centerpiece
Post# 46 ~Cookies & Brownies~ Autumn Leaves Cookies
Post# 17 ~Drinks~ Red Lobster Boston Iced Tea
Post# 11 ~Marinades, Sauces & Glazes~ Nancy Dish
Post# 13 ~Marinades, Sauces & Glazes~ Dr Maurice Codd’s Ribs
Post# 22 ~Marinades, Sauces & Glazes~ Wing Sauce
Post# 35 ~Marinades, Sauces & Glazes~ Gravy - Mulitple Recipes
Post# 26 ~Pasta~ Baked Eyeballs Casserole
Post# 27 ~Pies & Pastry~ Pie Crust
Post# 33 ~Pork~ BBQ Pork Chops
Post# 43 ~Pork~ Ribs in Cabbage
Post# 49 ~Poultry~ Family Friendly Favorite Chicken
Post# 74 ~Poultry~ Buffalo Chicken Mac & Cheese
Post# 12 ~Puddings, Crisps & Dumplings~ Best Flan
Post# 28 ~Puddings, Crisps & Dumplings~ Apple-Cranberry Crisp
Post# 4 ~Sandwiches~ Nasty Dogs
Post# 21 ~Sandwiches~ Calzone
Post# 39 ~Sandwiches~ Chilaquiles con Pollo
Post# 50 ~Seafood~ Trampy Scampi
Post# 51 ~Seafood~ Happia Tilapia Italiana
Post# 36 ~Soups, Stews & Chili~ Cabbage Patch Stew
Post# 37 ~Vegetables~ Lemon Glazed Sweet Potatoes
Post# 40 ~Vegetables~ Fried Green Tomatoes


4 posted on 11/02/2013 9:30:52 AM PDT by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27

Yummy + Bump = Yumpy


5 posted on 11/02/2013 9:34:09 AM PDT by VRW Conspirator (Obama is a proven liar.)
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To: libertarian27

Split pea soup..gotta get me a ham bone...


6 posted on 11/02/2013 9:36:46 AM PDT by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: libertarian27

TACO SOUP

Here is a taco soup recipe that is sooooo easy and is good. Something very quick to make

1 lb. or ground meat browned and drained

I package of taco seasoning mix

1 can of homony — use the liquid

1 can whole kernel corn—use the liquid

2 cans of rotel tom. Mild—if you want it real spicy, us can use the hot rotel.

2 cans ranch style bean—use the liquid

Mix all ing. Together and simmer until blended—about 30 min


7 posted on 11/02/2013 9:38:05 AM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: libertarian27

If you have a Trader Joe’s near you, my secret recipe is:

Trader Joe’s 21 Seasoning Salute.

Just put it on or in anything. And don’t be shy about it.


8 posted on 11/02/2013 9:38:33 AM PDT by P-Marlowe (There can be no Victory without a fight and no battle without wounds)
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To: libertarian27

Muffins!!! Egg — EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.

Fill with ANYthing you want: ham & bro...ccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)

Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.

Bake at 425 degrees for approx 20 min.

Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!


9 posted on 11/02/2013 9:39:07 AM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: libertarian27

Happily, I’m not doing Thanksgiving this year..going to friends, but I’m looking for a great appetizer that is somewhat Thanksgiving themed/related...open to suggestions


10 posted on 11/02/2013 9:51:48 AM PDT by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: libertarian27

Okay, here goes - I made two types of pancetta - one with a lamb belly and one with a pork belly.

The Cure (hat tip to The Cure)

- pepper corns (26 g)
- juniper berries (5g)
- kosher salt (31g)
- pink salt, number 1 (10g)
- nutmeg (2g)
- bay leaves (3 medium)
- garlic (5 sm cloves)
- thyme (4 sprigs)
- brown sugar (16 g)

These numbers were for a 3.1 lb pork belly. Adjust your amounts to the size of your belly, using the same ratios.

I use a coffee grinder, but you want it pretty coarse. Apply the rub to all sides of the belly, corners and sides and all!

Place it in a nonreactive container, covered by plastic wrap, or use a 1 or 2 gallon plastic storage bag like I do.

Toss it in the fridge, and put something heavy on it. I use a cast iron skillet. Every day, flip it over, and massage it to evenly coat the rub.

After a week, give or take a day or two, and after it is firm to the touch (more time for thicker pieces, obviously), pull it out!

You can cook it and eat it as is - it’s basically fresh bacon at that point.

I’m on my smart phone, so I’ll finish this later!


11 posted on 11/02/2013 9:52:36 AM PDT by andyk (I have sworn...eternal hostility against every form of tyranny over the mind of man.)
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To: lonestar

Pretty cool - thanks!


12 posted on 11/02/2013 9:53:54 AM PDT by HollyB
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To: libertarian27; All
Three years in the making;
Bread To Die For

In a large bowl

2 cups water
2 very ripe banana's
4 eggs
1 quarter butter
1 1/2 cups sugar
1/4 cup cinnomon

nuke the mess for about two and 1/2 min to melt the butter and warm everything up .. if not warm enough to start the yeast .. nuke a little more

sort'a whisk it all together ... don't worry about getting all the egg broken and etc.

Preheat oven 350

Add:
1/2 cup whole almonds
1/2 cup whole pecans
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup bread yeast (for bread machines)

Mix it all up and start with;

4 cups flour

gradujally add another 4 cups flour

turn out,
knead and separate into six equal sections
knead each section into a small bread shape and place in butter and floured cheap, 3" X 6" aluminum bread tin

melt some butter and brush the tops
sprinkle sugar/cinnomon mix over the top

Shut off preheated stove
place loaves in to rise about 2 hrs (for me and my elevation)

Bake 350 1 1/2 hrs (for my elev., etc.


Yield;

6 fantastic start your day with coffee and toast slathered in butter.

I'll probably die from this stuff, but three years ago I endeavored to make raisin bread and I couldn't stop until now.

13 posted on 11/02/2013 9:55:04 AM PDT by knarf (I say things that are true .. I have no proof .. but they're true.)
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To: knarf; All

OOPS ... forgot 1/2 teaspoon salt somewhere in that mixing things up


14 posted on 11/02/2013 9:56:17 AM PDT by knarf (I say things that are true .. I have no proof .. but they're true.)
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To: lonestar

What a GREAT idea ... THANX !


15 posted on 11/02/2013 9:58:19 AM PDT by knarf (I say things that are true .. I have no proof .. but they're true.)
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To: libertarian27
OJ and Lemonade Juice - makes me think of sunshine, look forward to one big glass a day.

Lots of Vitamin C, could use it for punch using club soda. I like it better than OJ and sour lemonade by themselves.

1 can Minutemaid Orange Juice Original Premium (double the tiny can but not the super size can, I looked it's 12 oz size)
1 can Minutemaid Lemonade Original Premium

1 gallon container or I use a cleaned out gallon milk jug

Thaw, using a funnel, pour the OJ concentrate into jug
Put a scant 1/2 cup superfine sugar (can use regular or sweetener) into the can)
Fill with very warm water and STIR, pour thru funnel.
Add 3 more cans of cold water
Repeat with Lemonade only add 3 cans cold water
Put on cap and shake (carefully) each time before serving, store in fridge.

Adjust water to taste if you like

Kids love it.

It's a pretty color. It's a little more diluted than instructions say. I wasn't drinking orange juice because it's acidic in the morning. To counter that, the doctor told me to drink more WATER. So I drink two cups when i take my meds. Then the acidic juice doesn't usually upset my stomach.

16 posted on 11/02/2013 10:02:49 AM PDT by Aliska
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To: libertarian27

Ever try linguine in white clam sauce? Easy and fast meal.

can of Progresso (or similar) white clam sauce
linguine or some pasta of choice
garlic, olive oil, basil (optional), parmesan, pepper

Saute a clove or 2 of garlic in some olive oil and remove when brown. Add the oil to the clam sauce.
heat up the clam sauce in a small pot for 5 minutes low heat.
boil up the pasta until nearly soft then drain but save a little of the pasta water to add in to the pasta dish if needed for more moisture. Mix in all the above in a larger pot and cook for a few minutes mixing the ingredients frequently. Can even add in a can of albacore white tuna for a more chunky hearty dish. Mix again, add in black pepper, cheese and chopped basil (fresh or dried) to taste.
Mangia——


17 posted on 11/02/2013 10:05:20 AM PDT by tflabo (Truth or Tyranny)
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To: libertarian27

For later.


18 posted on 11/02/2013 10:13:24 AM PDT by Lurkina.n.Learnin (If global warming exists I hope it is strong enough to reverse the Big Government snowball)
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To: libertarian27

I found this recipe online and changed it slightly

Savory Pork Stew
2 lbs pork stew meat
1/4 cup flour
2 tbl olive oil
1 large onion, chopped
1 clove garlic
1 green and 1 red bell pepper, cut in 1 inch pieces
1 15 oz can beef broth
1 can stewed tomatoes
8 red potatoes, cut to desired size
1 can cream of onion soup
1 1/4 cup of milk
1 Tbl Italian seasoning
salt and pepper to taste

Season pork with salt and pepper. Lightly coat pork chunks in flour, then brown quickly in olive oil in a large pot. Add in remaining ingredients, heat to boil and then down to simmer. Simmer for 1 hour.


19 posted on 11/02/2013 10:13:32 AM PDT by Bluebird Singing
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To: libertarian27

Here’s a sandwich filling recipe that is a favorite at our house:

Egg and olive sandwiches:

4-6 hardboiled eggs (depending on how much you want to make.)

A dash of mayo

Enough prepared mustard to suit your taste

1/2 to 1 C pimento stuffed olives. (well drained)

Directions:

Dice the eggs up pretty small

Chop the olives into small pieces

Dash of salt, black pepper to taste.

Use enough mayo and mustard to get a good consistency that will stay on the bread. Store leftovers in a snap-lock container and refrigerate.

This is especially good on Black Bavarian Rye Bread—but is good on any kind of toasted bread.


20 posted on 11/02/2013 10:13:34 AM PDT by basil (2ASisters.org)
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To: libertarian27
My favorite comfort food and easy to make: Frank's Baked Ziti

Ingredients:

1 LB Ziti, 2 eight OZ. sticks extra sharp Cheddar cheese, 1 32OZ can peeled Italian tomatoes.

Directions:

In a pot of boiling water partially cook the Ziti (about 6 min.). Drain.

Slice the Xsharp cheese. Crumble about a stick and a quarter and place in pot with partially cooked Ziti.

Break apart the tomatoes and add to pot with cheese and Ziti.

Stir together and pour into a baking dish.

Layer the remaining cheese slices on top of the Ziti so it is completely covered.

Bake in oven (375 degrees) for 30 minutes with dish covered. Remove cover and continue baking for an additional 15 to 20 minutes.

21 posted on 11/02/2013 10:15:19 AM PDT by deweyfrank
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To: libertarian27

bump for later


22 posted on 11/02/2013 10:16:56 AM PDT by Ditter
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To: libertarian27
I've been saving lots of recipes I find on the internet.

I can't find my giant pearl tapioca. Have a recipe for apple dumplings using crescent rolls, ready to try that.

I make a lot of old fashioned rice pudding using 1/2 medium grain and 1/2 Arborio rice..

Tonight I have some oysters and a few shrimp to deep fry (kitchen too messy to do it last night).

Then a layer yellow cake from scratch (with the frosting it will be a lot of work)

I've been eating a lot less meat but love my chili, want to try a new chicken fried steak recipe, love my regular swiss steak or tenderized, browned, baked plain (makes yummy gravy).

I had been making a lot of that Jello flan using 2 boxes and big bowls. My daughter is crazy about it.

I guess I stay away from exotic things that take a lot of ingredients but I made this yummy Chinese once. It took hours. I never made it again but when I tasted it (receipe in consumer's cookbook) I could not believe I made it.

I found some Pierogi recipes that don't sound like quite as much work as when I saw a Polish lady do it. You can also use wonton skins.

When I have time, I will post my Challah bread recipe. I memorized the 6-braid from a video.

Challah2

23 posted on 11/02/2013 10:27:47 AM PDT by Aliska
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To: libertarian27
High Temperature Eye-of-Round Roast
Ingredients: beef eye of road roast (5 lb is about the limit); salt, pepper or steak seasoning.

Directions:
Preheat oven to 500 degrees F. Season the roast and place in a roasting pan. Do not cover or add water.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 7 minutes per pound and then turn off the oven and let the roast sit in the hot over for 50 minutes per pound. DO NOT OPEN THE DOOR AT ALL DURING THIS TIME!

Remove roast from oven. The internal temperature should have reached at least 145 degrees. Carve into thin slices to serve.

Perfect rare roast beef every time. I was raised a vegetarian, so cooking meat is a challenge. Found this on-line and now I am the go-to person for rare roast beef. I tie the oven door shut and tape up a sign, to keep the curious from opening the door.

24 posted on 11/02/2013 10:28:44 AM PDT by Roses0508
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To: Aliska

Anxiously waiting for that recipe, the bread looks delicious!!!


25 posted on 11/02/2013 10:31:51 AM PDT by Gennie
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To: libertarian27

Please add me to your ping list!


26 posted on 11/02/2013 10:50:59 AM PDT by diamond6 (Behold this Heart which has so loved men!" Jesus to St. Margaret Mary)
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To: libertarian27

Well, it’s that time again, when we old timers dust off the holiday recipes.. Happy Thanksgiving..

http://www.freerepublic.com/focus/f-news/1278039/posts


27 posted on 11/02/2013 10:57:23 AM PDT by carlo3b (RUFFLE FEATHERS, and destroy their FEATHER NEST!)
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To: P-Marlowe

They are just finishing up Boise’s first Trader Joes! We’re all pretty excited.


28 posted on 11/02/2013 10:59:30 AM PDT by andyk (I have sworn...eternal hostility against every form of tyranny over the mind of man.)
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To: libertarian27

I thought all you people that like venison will love this deer burger recipe. The first time I made this I ate two pounds of it, couldn’t put it down. I thought it was a fluke, but was just as good the second time.
Sunset Burger Recipe:
2 lbs deer burger
2 tablespoons of Worchester sauce
1 teaspoon Italian seasoning
1 teaspoon seasoning salt
about a half teaspoon of red pepper flakes (don’t overdo these)
Mix all this together and fry it up.
Serve on toast with tomato and lettuce.


29 posted on 11/02/2013 11:00:13 AM PDT by OftheOhio (never could dance but always could kata - Romeo company)
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To: libertarian27
I've been making pies since I was 14 -- that's more than 40 years. Most people tell me my pie crust is what they like best. I used to make it with Crisco (hydrogenated) or butter, but in the past few years, have switched exclusively to lard. It makes a MUCH MUCH MUCH superior pie crust to any of the others. In terms of health/cholesterol, lard is considerably higher in GOOD cholesterol, which pretty much cancels out its bad cholesterol, than butter; and hydrogenated fat is just plain bad for the body, so Crisco is out if you're truly health-conscious. Lard is the best choice for pie crust, in my considerable pie-baking and pie-serving experience.

For one 9-inch pie crust (double the recipe for double-crust pie such as an apple or peach pie)

1 cup unbleached flour
1 tsp salt
Using long-tined fork, mix salt with flour in large bowl until evenly blended.

1/3 cup plus 1 tablespoon cold lard (store the lard in the fridge, in other words)
Using pastry blender or if you don't have one, two knives will do, cut cold lard into flour until mixture resembles dry oatmeal in texture.

2 tablespoons ice water
Using long-tined fork, toss the mix with dribbled ice water until water is evenly distributed, then using your hands, quickly compress the dough and slap it down on a piece of waxed paper. Cover with another piece of wax paper, and roll the dough flat between the two, lifting wax paper and re-setting it as needed, and turning over as needed. The colder the ingredients, the less likely the wax paper will stick and the flakier the pie crust will be. If the crust beneath the wax paper looks like marble in how the lard is distributed through the flour, then you're looking at a very good crust.

Lift wax paper from one side and replace loosely on top, then flip over and do the same to the other side so dough is loosed from the paper, then take off the top sheet of wax paper and lay dough-side down in pie plate, remove other wax paper sheet from the top. Don't stretch pie crust to fit the plate, but rather lift it and let it fall completely into plate. Do the same trick with the wax paper with the top crust when it's time to lay it on top of the filling.

Other tips: Even if the crust seems dry, at all times RESIST the temptation to add more water. USE ONLY 2 TBLS WATER PER CUP OF FLOUR. Also, do NOT eat the lard pie crust raw!!! If you're like me, you'll get a belly ache (whereas it's perfectly okay to eat Crisco or butter crust raw! Mmmm!). Bake at higher temp, such as 375, to make the crust a beautiful golden brown. Along the edges of the pie crust, where you've crimped it, pat generously with cold water before putting in the oven; this keeps the rim/crimped edge of the pie crust from burning and you don't have to bother with a bunch of tinfoil and junk to cover it. Easier just to pat cold water on it.

Best pie crust ever!!! Roll out leftover pie crust same as before, sprinkle with sugar and cinnamon, and bake as little "treat" cookies. Some of my friends (mostly crust connoisseurs!) like the pie dough "cookies" as much as they like the pie!

Most important, a saying true to four generations of pie-baking women in my family: the lazy cook makes the best pie crust. In otherwords, don't fuss -- make it fast and handle the dough as little as possible. The less you mess with it, the flakier it will be.

Making pies is one of the few things I'm good at. If you have other questions (crimping, trimming, etc.), ask! I can probably help.

30 posted on 11/02/2013 11:00:15 AM PDT by Finny (Thy word is a lamp unto my feet, and a light unto my path. -- Psalm 119:105)
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To: Finny; All

Amendment to pie crust recipe above — 1/2 tsp salt per cup of flour!!! One tsp salt for TWO cups of flour! Sorry about that!


31 posted on 11/02/2013 11:02:10 AM PDT by Finny (Thy word is a lamp unto my feet, and a light unto my path. -- Psalm 119:105)
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To: Aliska

Biltong

10 lb eye of round
1/4 lb kosher salt
1/4 brown sugar
2 quarts vinegar
2 cups whole coriander
2 tbl spoon black pepper

Box fan
4 cheap furnace filters the same size as box fan 1 inch thick or less
2 bungee cords

Cut the meat with the grain into 1/2 to 1 inch thick strips
Scorch the coriander in a pan on the stove till it starts to smoke a bit
In a coffee grinder grind the coriander a bit. ( don’t overgrind )
Mix the dry ingredients well
Sprinkle dry mix in a glass or plastic dish long enough for the meat to lay flat. Put in a layer of meat. Sprinkle liberaly with mix. More meat and repeat till all is in dish. Pour vinegar in the dish to cover meat. Refrigerate overnight.

Place the meat on cookie trays the next day in front of the box fan. Turn meat every 2 hrs or so until the meat surface is relatively dry.
Then lay the bungees in an x. Place a filter on the x. Lay the meat on the filter in line with the pleats till 1 st filter is about 50 to 60% covered. Next filter and repeat till all meat on filters. Put the final filter on top. Lay the fan pointing down on top of the filer stack with the pleats running horizontal. Strap the filters to the fan. Set fan upright. Run for 3 to 5 days till the meat has dried to a soft jerky firmness and dryness.

This makes something to die for. Slice it thin across the grain. The center is supposed to be a little pinkish. Any fat is extremely delish. Eat it as a snack. If you want the worlds best omelet, let some dry on the fan till it is rock hard, and then drop some in a blender. U end up with cotton candy like meat. It’s also awesome on toast or in a quiche.


32 posted on 11/02/2013 11:05:11 AM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: Roses0508

I also use this method. It truly is fool proof and works for all beef roasts. Try it with prime rib. Go with a little less time, cause its a sin to take prime rib to a full medium rare.


33 posted on 11/02/2013 11:13:09 AM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: lonestar

What a cool idea!....We camp a lot and this would be perfect.


34 posted on 11/02/2013 11:13:37 AM PDT by Guenevere (....)
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To: lonestar

Would they freeze well too?


35 posted on 11/02/2013 11:16:48 AM PDT by Guenevere (....)
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To: Gennie
There are lots of recipes out there but I used the one at food.com. You can see where I added my picture. The other pic is just a big fat pretzel lol.

Google easy no-knead challah bread and choose the one from food.com

I used my kitchen aid (7 cups is a lot of flour) bread hook and have to watch the dough climbs up too high. Just stop more often and pull it down, mix on 1 speed (slow) I think helped. I add or subtract just enough flour to where it is just not too sticky to the touch at the mixer stage which makes it easier to work with. They recommend bread flour. Sometimes I get that and sometimes just use regular.

Follow the recipe. Look on you tube for 6 braid challah bread and use that braid. I think my ropes were 22 inches. Tuck in the ends. You will first have to cut in half, then cut six pieces (it wasn't too hard to get them alike, think I shaped the dough into a nice ball then cut in 6 wedges.)

You can tell mine has cracks. That could come from braiding too tight, or not getting the egg wash down in there.

I apply the egg wash liberally with my hands, heck with the brushing which got too tedious.

Be sure to cover while it is rising. The last rise of the braid I covered with that baking paper, can't think of it The left over dough or second one will keep a few days, will rise some in the fridge.

I rolled the ropes on a lightly floured counter.

Slice it on the diagonal.

Let me know if you have any questions. You know some of these new recipes it takes about 3 tries and minor alterations to get so you can have something that is worth making and looks nice. This recipe was just a nice combination of ingredients and don't have to knead it. You could halve it or probably freeze the other half (never thought of that).

36 posted on 11/02/2013 11:17:40 AM PDT by Aliska
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To: Roses0508

Oh, man ... thanks for that recipe!!! I can bake pies ... maybe now I can make good rare roast beef!!!! THANK YOU!!


37 posted on 11/02/2013 11:19:53 AM PDT by Finny (Thy word is a lamp unto my feet, and a light unto my path. -- Psalm 119:105)
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To: Finny

I can vouch for the recipe. It really is completely fool proof and the meat comes out perfect.


38 posted on 11/02/2013 11:27:15 AM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: andyk

Google two buck chuck. Good wine really cheap. Trader Joes has some great products.


39 posted on 11/02/2013 11:29:27 AM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: ken5050

These are always a hit, especially with men.

Olive Cheese Balls

2 C shredded cheddar
1 1/4 C flour
1/2 C butter, melted
36 small pimento-stuffed olives, drained

Mix cheese and flour, mix in butter. Mold 1 tsp. dough around each olive. Careful not to overwork. Shape into ball. Place 2” apart on ungreased cookie sheet. Cover and refrigerate at least 1 hr. Bake at 400 degrees until set, about 15-20 min.

These are delicious with cocktails, beer, and wine. Rich and savory. Good warm.


40 posted on 11/02/2013 11:29:42 AM PDT by FrdmLvr ("WE ARE ALL OSAMA, 0BAMA!" al-Qaeda terrorists who breached the American compound in Benghazi)
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To: libertarian27
This is from Kevin's Closet Cooking site. We spread this on fry bread. Today I'm going to stuff bell peppers with the mixture and bake.

Bacon Double Cheeseburger Dip

Ingredients:
1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Directions:
1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. 2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. 3. Add the onion and saute until tender, about 5-7 minutes. 4. Add the garlic and saute until fragrant, about a minute. 5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish. 6. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

41 posted on 11/02/2013 11:32:06 AM PDT by Silentgypsy (Mondays should be outlawed.)
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To: Guenevere
I never have...but seems like it wouldn't be any different than freezing quiche.

And that reminds me...another great recipe.

42 posted on 11/02/2013 11:32:31 AM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: libertarian27
Quiche Lorraine

Regular pie crust--in 9" pie pan

!/2 lb. Canadian bacon--fried

8 oz. Swiss cheese --(Gruyere's) break it up

Layer bacon, cheese, bacon, cheese, etc., in pie crust

Beat 4 eggs, 1 Tbs. flour, pinch salt, pinch nutmeg

Stir in 1/2 pint cream or half & half

Add 1 1/2 Tbs. melted butter

Pour over cheese

Bake 400 for 10 minutes, then reduce to 350 for 20 or 30 mins. or until set

43 posted on 11/02/2013 11:35:22 AM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: Finny
I watched my MIL and hers rolled into a perfect circle every time with lard. It was a nice flaky crust, but my mom used Crisco and I loved the taste of the crust.

Now they have changed it, took the trans fats out and it doesn't taste the same, never liked buttery Crisco or any other brand. I found a video where the gal just put the ingredients together and folded the dough in quarters to fit it in pie pans. It didn't crack. I've done it once and it worked but need more practice.

http://www.youtube.com/watch?v=ij4alytBP1Q

I use 1/2 cup Crisco and 1/2 cup butter now. And I'm a little fussier about the crust and fluting but that video method works! I do toss with fork and not my hands and don't leave loose dough crumbs in the bottom. Just watch her fold it into quarters though!

I got so mad when I was younger I banged my rolling pin and bent it. Later I developed a pat and press in the pan method and used crumbly dough for the top. My kids balked, then came to love it.

Now I'm back to rolling. I tried everything. Mrs. Winters Wesson oil crust. I want a crust and HATE patching (that one I don't think you can make without patching). Tried my Kitchen Aid recipe (will again since I found a video) and it wouldn't roll out nice (probably overmixed).

So I might try lard somtime and forget all the fussing above.

44 posted on 11/02/2013 11:36:29 AM PDT by Aliska
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To: LesbianThespianGymnasticMidget; Kartographer

Biltong recipe.
What an interesting process.
Just watched some youtube vids on this drying/curing method.

Kart, Might be something that the prepper threads may be interested in.


45 posted on 11/02/2013 11:36:51 AM PDT by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27
Grapefruit-Pineapple congealed salad

Drain grapefruit and pineapple juice together --keeping fruit separate

Boil 1 1/2 cup sugar in 1/2 cup water and add:

2 envelopes plain gelatin dissolved in 1/2 cup water

Add juice from drained fruit to gelatin mixture

8 oz. cream cheese softened (add mild or cream to thin)

In 8 X 10 dish put either fruit and pour 1/2 of gelatim mixture and refrigerate until set.

Add cream cheeze over set fruilt and add 2nd fruit -- pour remainder of gelatim mixture

Refrigerate until set.

46 posted on 11/02/2013 11:38:33 AM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: libertarian27

Another appetizer, but no amounts. Always a hit.

Smoked Salmon Spread

I package smoked salmon- chopped
Cream cheese
Chopped red onion
Capers

Just mix as much as you want of each item, and serve with rye crackers.


47 posted on 11/02/2013 11:41:35 AM PDT by Exit148
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To: libertarian27

I made these awesome Turkey burgers two days ago.

Using sunflower seed oil I sauteed some celery and white onion and when they were near done poured a pile of crimini mushrooms(chopped) in. seasoned with garlic salt, white pepper and Italian seasoning.

Once that was done I set them aside on a baking sheet to let cool.(they are piping hot and I didn’t want to burn my hands)

Next I took three pounds of ground turkey seasoned again with garlic salt, white pepper and Italian seasoning and incorporated the sauteed vegetables.

I then made patties, cooked em and let me tell you “THEY WERE AWESOME!”

Tomorrow I’m going to repeat but, this time with Porcini mushrooms


48 posted on 11/02/2013 12:19:58 PM PDT by Vendome (Don't take life so seriously-you won't live through it anyway-Enjoy Yourself ala Louis Prima)
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To: libertarian27

Ina Garten’s Rum Raisin Rice Pudding

(Delicious and rich!)

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.


49 posted on 11/02/2013 1:19:52 PM PDT by randita
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To: lonestar

I love soups. This one sounds great.

What are ranch style beans?


50 posted on 11/02/2013 1:20:39 PM PDT by randita
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