Skip to comments.Free Republic Weekly Recipe Thread for Nov 9, 2013
Posted on 11/09/2013 8:26:58 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.
Nov 9th is: National Scrapple Day & Cook Something Bold & Pungent Day
National Vanilla Cupcake Day - November 10
National Sundae Day - November 11
Chicken Soup for the Soul Day & National Pizza With Everything Day (Except Anchovies)- November 12
National Indian Pudding Day - November 13
National Guacamole Day & National Pickle Day - November 14
National Raisin Bran Cereal Day & National Bundt Day - November 15
Ping to the Weekly Recipe Thread
Last weeks recipes:
Post# 40 ~Appetizers~ Olive Cheese Balls
Post# 63 ~Appetizers~ Bacon Wrapped Turkey
Post# 86 ~Appetizers~ Stuffed Mushrooms
Post# 86 ~Appetizers~ Microwave Spiced Nuts
Post# 86 ~Appetizers~ Spinach Brownies
Post# 86 ~Appetizers~ Baked Zucchini Chips
Post# 86 ~Appetizers~ Caprese Appetizer
Post# 86 ~Appetizers~ Broccoli Chicken Roll
Post# 89 ~Appetizers~ Chocolate Chip Cheese Ball
Post# 24 ~Beef~ Eye of Round Roast-High Temp
Post# 32 ~Beef~ Biltong
Post# 13 ~Breads, Muffins & Cereals~ Banana Bread to Die For
Post# 51 ~Breads, Muffins & Cereals~ Flax Muffins
Post# 86 ~Breads, Muffins & Cereals~ Buttermilk Corn Fritters
Post# 91 ~Breads, Muffins & Cereals~ Potato Rolls
Post# 91 ~Breads, Muffins & Cereals~ Downeast Maine Pumpkin Bead
Post# 91 ~Breads, Muffins & Cereals~ Pumpkin Gingerbread
Post# 70 ~Candy, Fudge & Truffles~ Cold Fudge
Post# 41 ~Condiments, Spreads & Dips~ Bacon Double Cheeseburger Dip
Post# 47 ~Condiments, Spreads & Dips~ Smoked Salmon Spread
Post# 86 ~Condiments, Spreads & Dips~ Artichoke Dip
Post# 86 ~Condiments, Spreads & Dips~ Cranberry Fruit Conserve
Post# 86 ~Condiments, Spreads & Dips~ Pumpkin Dip
Post# 86 ~Condiments, Spreads & Dips~ Cranberry Dip
Post# 86 ~Condiments, Spreads & Dips~ Fruit Salsa & Cinnamon Chips
Post# 91 ~Condiments, Spreads & Dips~ Cranberry Walnut Relish
Post# 91 ~Condiments, Spreads & Dips~ Spiced Apples
Post# 100 ~Condiments, Spreads & Dips~ Cheesecake Spread
Post# 16 ~Drinks~ OJ Lemonade
Post# 86 ~Drinks~ Hot Mulled Crockpot Punch
Post# 91 ~Drinks~ Luscious Slush Punch
Post# 91 ~Drinks~ Warm & Spicy Autumn Punch
Post# 09 ~Eggs & Quiche~ Muffin Eggs
Post# 20 ~Eggs & Quiche~ Egg & Olive Spread
Post# 43 ~Eggs & Quiche~ Quiche Lorraine
Post# 91 ~Eggs & Quiche~ Breakfast Bake
Post# 91 ~Eggs & Quiche~ Pickled Eggs and Beets
Post# 91 ~Ham~ Honey Glazed Ham
Post# 10 ~Marinades, Sauces & Glazes~ The Cure
Post# 21 ~Pasta~ Franks Baked Ziti
Post# 30 ~Pies & Pastry~ Pie Crust & Tips
Post# 91 ~Pies & Pastry~ Caramel Apple Pie
Post# 91 ~Pies & Pastry~ Double Layer Pumpkin Pie
Post# 48 ~Poultry~ Turkey Burgers
Post# 49 ~Puddings, Crisps & Dumplings~ Ina Gartens Rum Raisin Rice Pudding
Post# 86 ~Puddings, Crisps & Dumplings~ Ambrosia Fruit Salad
Post# 46 ~Salads, Sides & Rice~ Grapefruit-Pineapple Congealed Salad
Post# 91 ~Salads, Sides & Rice~ Slow Cooker Stuffing
Post# 98 ~Salads, Sides & Rice~ Old Fashioned Celery & Sage Stuffing
Post# 17 ~Seafood~ White Clam Sauce
Post# 07 ~Soups, Stews & Chili~ Taco Soup
Post# 19 ~Soups, Stews & Chili~ Savory Pork Stew
Post# 67 ~Soups, Stews & Chili~ Tomato-Basil Bisque
Post# 29 ~Veal, Lamb, Venison & Game~ Deer Burgers
Post# 91 ~Vegetables~ Thanksgiving Spinach Salad
Post# 91 ~Vegetables~ Horseradish Beets
Post# 91 ~Vegetables~ Broccoli Casserole
Post# 91 ~Vegetables~ Cheesy Green Bean Casserole
Post# 91 ~Vegetables~ Whipped Sweet Potato Casserole
Post# 91 ~Vegetables~ Orange Sweet Potatoes
Post# 91 ~Vegetables~ Orange Spiced Carrots
Post# 91 ~Vegetables~ Corn Casserole
Post# 91 ~Vegetables~ Cajun Spiced Corn
Post# 91 ~Vegetables~ Almond Cranberry Squash
Post# 99 ~Vegetables~ Raisin, Apple & Sweet Potato Casserole
Link to thread
Cucumber Shrimp soup.
Broth, chicken, a mix a chicken and pork is good, even Won Ton soup base works well.
A few slices of Ginger
Slice a cucumber lengthwise, and scrape out the seeds with a spoon, cut into THIN slices
A few nice-sized shrimp.
Bring broth, with Ginger slices to simmer, add cuke slices and shrimp
When shrimp are done, soup is done.
Don’t overburden the soup with the cuke slices though.
Mash potatoes thoroughly. Add egg yolks, salt, cinnamon and butter. Mix well. Mold mixture around marshmallows forming 6 balls. Beat egg whites til foamy. Roll balls in egg whites and then cornflake crumbs. Place on baking sheet.
Bake 350 degrees for 10 to 12 minutes. Or til golden brown
Great with glass of wine
cut white bread in rounds
3/4 cup grated parmesian cheese
3/4 cup Hellmans Mao
dash worchestershire sauce
Mix and spread lightly on bread rounds
Add a little finely chopped onion in the center of each one.
Dust lightly with paprika
Broil til golden brown
Um Um good
OLD FASHIONED CELERY AND SAGE DRESSING
2 loaves sliced white sandwich bread (1 pound each), dried, and torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon (level) poultry seasoning
1 teaspoon celery seed
3 1/2 cups (29 ounces) low-sodium chicken broth
Substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.
To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately.
Step 1 Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a re-sealable plastic bag at room temperature, up to 1 week.)
Step 2 In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Step 3 Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
That looks interesting..thanks...
Thanks for the tomato soup recipe last week as it gave me an idea what to do with some canned tomatoes that I didn’t like so were getting old. I happened to have had one can of olive oil and garlic tomatoes and another can of tomatoes with oregano, basil and parsley or some such. Since they were practically the same seasonings in your soup, I gave them a whirl. Added cream, nutmeg and subbed brown sugar for the molasses because I couldn’t find the jar I know I just bought. Five minutes later, yum.
You brought up Trader Joe’s 21 Seasoning Salute on last weeks thread, I was intrigued and finally got to a somewhat close Trader Joe’s (never went in before), grabbed a bottle of the ‘21’ and a jar of Cookie Butter (saw a bunch of site threads talking about it) and a Jar of Coconut Oil...the 21 Seasoning Salute smells wonderful - can’t wait to shake it up :)
Wow! I sometimes don’t get a chance to read the column so thank you for summarizing! I have GOT to add some things of my own. Best to everyone who has contributed already..these look yummy!
Scrapple is an abomination of organ meats and corm meal mush based on the original German breakfast food called Goetta:
1 lb. ground beef
1 lb. ground pork
8 cups water
2.5 cups pinhead oatmeal
1 large onion
4 bay leaves
3 teaspoons salt
1 tablespoon Sage
1/2 teaspoon ground cloves
A pinch of ground pepper
Put water into pan,when boiling add salt, pepper and oatmeal.
Cook two hours,stirring often, keep lid on while cooking low heat.
Add meat, onion,bay leaves and spices, mix well.
Let cook one hour, stirring often.
Pour into bread pans. When cool place in refrigerator. Freeze if you don't eat it all for 10 days.
When ready to use, slice the loaf of goetta into 1/2 - 3/4 inch slices and put into a pan in which there is a little hot bacon fat. Fry until well-browned. Serve with scrambled eggs and rye toast.
This sounds like my mom’s dressing - except that now she uses the Pepperidge Farm packaged cubed bread. It might be even better. Her dressing is the best! I still remember her putting out the slices of bread on the stove and countertop to dry out before she made the stuffing.
I love Scrapple!
(I don’t care what’s in it :>)
It’s real hard to find in my area now - even frozen.
I love fried Scrapple with a little bit of Maple Syrup on top...yum
Will give your recipe a go some time.
I use basically the same recipe but substitute Pepperidge Farm stuffing mix. A very long time ago I fried up a tube of Jimmy Dean sausage, added that and it became our favorite! LOVE sage in stuffing!!!
Throw some cubed up apples at the near end of frying up the sausage to add to your stuffing mix....tasty!
I recently bought some goat cheese at Costco just to try it out. I like it but the texture was a little different. Kind of crumbly. I took some and added a small amount of butter and mixed it and it was a lot smoother to spread on crackers. What are some other uses for it besides spreading on crackers or toast?
Thanks! Never thought of that. Will definitely try that this year!
I love it in salads and sliced or crumbled on top of hot-off-the-grill, seasoned chicken breasts. Yum.
Carrabbas does a chicken dish similar to what I'm talking about...it's called Chicken Bryan Texas, I believe.
Well it does seem to go with chicken. I’m eating some right now on “Chicken in a Bisket” crackers. Tommorow I’ll try it instead of cream cheese on my onion bagel.
Good thinking, and glad you liked it!!
It’s bread dressing, either way, my favorite for sure.. :)
I haven’t tried it with Jimmy Dean sausage, sounds like something I might love.. Thanks for the tip.. :)
RE: goat cheese.
It’s used in finger foods a lot. As a stuffing, topping, or dip.
Almost always welcome in a salad, and occasionally on a burger.
On a burger sounds good. I think I’ll try that for dinner tonight.
Late to the party, but I wanted to share a recipe for spiced nuts. Can’t remember where I got the recipe, but it’s not originally from me. Recipe is for small batch, but can easily be multiplied for larger batches.
4 oz nuts- whole pecans or walnuts are my favorite
3/4 Tbls. Unsalted Butter(melted)
1 Tbls. Maple Syrup
1/4 Tlbs. Brown Sugar
1/4 tsp Thyme
1/4 tsp coarse salt
1/16 tsp cayenne pepper
Preheat oven to 375 degrees.
Place all ingredients in bowl, and toss to mix.
Spread onto baking sheet in single layer on non-stick sheet
Bake and stir till browned (about 12 minutes)
Let cool. May be stored for up to a week in airtight jar.
I only make a small batch, because once I taste them, I crave them. Once I made a big batch, and put into jelly jars with a festive ribbon for take home Christmas Treats.
Scrapple was always my favorite....we’d have it once in a great while when we were kids....as an adult, I can find it at the base commissary and I treat myself....
Short re-cap for this thread
(the scrapple must of scared everyone away :))
Post# 05 ~Appetizers~ Parmesian Rounds
Post# 26 ~Appetizers~ Spiced Nuts
Post# 11 ~Beef~ Goetta Breakfast Loaf
Post# 03 ~Soups, Stews & Chili~ Cucumber Shrimp Soup
Post# 04 ~Vegetables~ Sweet Potato Balls
Mini Brie and Apple Quiches
30 (two 1 9/10-ounce packages) mini phyllo shells Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.
1/2 medium apple, peeled and finely diced
5 large eggs
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1 pinch(s) freshly ground pepper
1 pinch(s) ground nutmeg
4 ounce(s) (1/2 small wheel) Brie, cut into 30 squares
1. Preheat oven to 350 degrees F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper, and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted, and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 tsp. finely grated lemon zest
1 tsp. lemon juice
1/8 tsp. freshly ground black pepper
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 small zucchini or yellow squash, cut into 3-inch matchstick-thin strips
1 small red pepper, cut into 3-inch matchstick-thin strips
1. Heat the oven to 400°F. Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. Cut off a 2-inch strip crosswise to make a 10-inch square, reserving the strip. Cut the pastry square into 25 (2-inch) squares. Cut the reserved pastry strip crosswise into 25 strips.
3. Place about 1 1/2 teaspoons cheese mixture in the center of each pastry square. Arrange the vegetables diagonally on the pastry squares on top of the cheese mixture. Fold 2 opposite corners to the center over the filling and press to seal. Place the pastry strips crosswise across the center of the filled pastries. Wrap the ends of the strips around the pastries to meet in the back and press to seal. Place the pastries, vegetable-side up, onto 2 baking sheets.
4. Bake for 15 minutes or until the pastries are golden brown
ONION POTATO TARTLETS
1 cup prepared instant mashed potatoes
1/2 cup sour cream
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup crushed French fried onions
2 tbsp. finely chopped chives
1/2 tsp. garlic powder
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1. Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
3. Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.
5. Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.