Skip to comments.Free Republic Weekly Recipe Thread for Nov 16, 2013
Posted on 11/16/2013 9:24:16 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.
National Fast Food Day ~November 16
National Baklava Day - Homemade Bread Day ~November 17
National Vichyssoise Day ~November 18
Carbonated Beverage with Caffeine Day ~November 19
National Peanut Butter Fudge Day - Noveau Beaujolais Day ~November 20
Gingerbread Day ~November 21
National Cashew Day ~November 22
Ping to the Recipe Thread
Recap of last weeks posts:
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
thx for posting this.....between the garden threads and the cooking threads I keep my blood pressure in check.....
Would you add me to your list please?
Here’s something fun. I got it this morning in a “Redneck” email.
Take some hotdogs (Oscar Meyer Bacon Hotdogs would be nice!)
Slice them into 1 1/2” pieces.
Poke dry spaghetti noodles through them
Boil just like regular pasta.
Add your favorite sauce.
Thawed/frozen pound cake cut in layers; iced w/ tub chocolate icing.
Carefully cut layered/iced pound cake (leave top plain) on the diagonal w/ knife handle hanging off table edge. Cut at 45 degree angle--right top to left bottom of cake. As you get to the end, move hand to bottom end to hold it steady, just dont press down too hard and ooze icing.
FINAL Tip the top layer over on end---push halves together---sharp ends up--to form triangle. Frost allover.
A nice holiday dessert---makes you an expert pastry chef---amazingly easy to do.
Please add me the list.
Thanks, Liz. That’s awfully close to a Noel log, don’t you think? I’ve never had the courage to make one.
I usually do apple & pumpkin pie at both Christmas and Thanksgiving - as well as import mince pies, the English way.
1 cup butter
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup xxxx sugar
Cream butter and sugar gradually. Stir in dry ingredients (
which have been sifted together)
Roll dough til 1/4 inch thick and cut into desired shapes.
I press mine into a 9 inch cake pan with a removable bottom and prick over with a fork
Bake 350 for 20 to 25 minutes or til lightly brown
I have a peach dump cake in the oven. There are different versions but people were saying that the crockpot one was soggy. Mine is in a 9 X 13 pan.
Will probably eat for breakfast with real whip cream.
If it turns out well, I will post the recipe.
No-Knead Sweet Potato Dinner Rolls
Emma Christensen for The Kitchen
These soft and airy sweet potato rolls are very nearly fool-proof. You can also substitute regular potatoes, yams, or pumpkin for the sweet potatoes.
The dough can be made the day ahead, refrigerated, and made into rolls the next morning. You can also make them ahead of time and freeze the baked rolls.
3/4 cup (6 ounces) warm water
1 scant tablespoon (1 package) active-dry yeast
1 cup (9 ounces) mashed sweet potatoes (see note below)
1 cup (8.5 ounces) milk - whole or 2% preferably
1/4 cup (2 ounces) unsalted butter - melted
2 Tablespoons brown sugar
2 teaspoons kosher salt
4 cups (20 ounces) all-purpose flour
Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it’s easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.
When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
For extra richness, brush the tops with melted butter or egg yolk before baking.
These rolls can also be frozen if you’re making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes.
I LOVE and droll over this thread. Thanks all for your contributions
Kinda looks like a yule log—now that you mention it.
“Comb” the icing to look like tree bark...add a few meringue mushrooms, marzipan woodland creatures...few sprigs of holly....et voila.
A few years ago I was looking at some German food websites...my Grandmother made great food and used no recipes (hence none were left for me to follow). Anyway, I came upon this German green bean dish which IMO is clearly the original inspiration for green bean casserole.
Since then, we have made it upon occasion (it is absolutely wonderful); but had never made it for Thanksgiving thinking that people would be disappointed if they didn’t get the usual canned soup version.
Last year my husband insisted that we serve it on Thanksgiving...people went NUTS. The children went for seconds, I kid you not. WARNING: It is a fast to make, but MUST be made at the last minute...so you will be sharing the stove with whoever is making the gravy! I would strongly suggest a practice run or three before you try to pull it off at a party.
German Green Beans
1/4 cup onion, finely chopped
1 cup fresh mushrooms, sliced
4 TBSP butter
1-1/2 TBSP granulated sugar, to taste
2 TBSP cider vinegar (I use white wine vinegar)
2 TBSP fresh parsley, finely chopped
1/4 cup cream
1 lg. bag frozen green beans, pre-cooked to your liking and drained well.
3/4 cup chicken stock
1 cup sour cream
Cooked crumbled bacon (optional) I do not use bacon; I used chopped cashews.
2 TBSP (more or less) of all-purpose flour
In a large skillet, melt butter and saute onions and mushrooms until tender.
Whisk in flour and sugar and vinegar until blended well.
Add parsley, cream, chicken stock, and whisk until blended. Salt and Pepper to taste. I also add 1/4 tsp. dried dill weed upon occasion.
Cook until slightly thickened over medium heat.
Stir in beans and sour cream and cook until heated through; do not bring to boil or sauce may break.
Remove from heat and sprinkle with bacon. Again, I use coarsely chopped cashews instead of bacon.
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 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 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
;) I know...I know...but try this brand before judgment
Idahoan REAL Premium Mashed Potatoes
OK, I believe you. The tartlets picture looks . . . appetizing