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4th of July Recipes (Vanity)

Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth

The 4th of July weekend will be here in a week and I thought that its now time for Freepers to post their favorite summertime recipes.

Here's mine:

Crock Pot Pork Shoulder

1 or 2 pork shoulders (depending upon the size of your crockpot )

*Maple Grove Farms of Vermont Low Carb Sugar Free Hickory Marinade and Basting Sauce

Place pork in a greased crockpot and pour entire bottle (if using 2 shoulders; half bottle if using 1) over the pork.

About twice an hour spoon the sauce over the pork. Cook for about 6 hours (approx).

*For those of you who don't like the sugary sweet bbq sauce made by the major brands, this is a GREAT sauce. I stumbled across it at Target. Its not sweet at all even though it contains Splenda. If you would like their website address, email me.

BTW, if you have a good creamy coleslaw recipe, please email it to me. I'm looking for one without sugar.


TOPICS: Miscellaneous
KEYWORDS: food; picnic; recipes
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1 posted on 06/25/2006 8:40:37 AM PDT by proudofthesouth
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To: proudofthesouth; onyx; Howlin; Peach; doodlelady

I need a really good recipe for a July 4th outdoor Pot luck dinner party...any suggestions??? (I'm not the cook in the family, obviously!).


2 posted on 06/25/2006 8:48:16 AM PDT by Hildy (Change calls the tune we dance to.)
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To: proudofthesouth
Tropical Slaw
1 1/2 lb. jicama, peeled & julienned
2 medium-size zucchini, trimmed & julienned
1/2 yellow bell pepper, cored & cut in fine slivers
1/2 red bell pepper, cored, & cut in fine slivers
1 small green bell pepper, & cut in fine slivers
1/2 medium-size sweet onion, sliced thin
1 jalapeño chili, sliced thin
Juice of 3 limes
3/8 tsp. ground cumin
3 T. extra virgin olive oil
Salt and freshly ground black pepper
1. Place jicama, zucchini, bell peppers, onion and jalapeño in large bowl.
2. Mix lime juice with cumin. Beat in olive oil. Pour over jicama mixture, and toss. Season to taste with salt and pepper, and serve.

Fennel Slaw
2 large fennel bulbs
1 small red onion, sliced paper-thin
1 T. grated horseradish, preferably fresh
1 c. plain fat-free yogurt
2 T. white wine vinegar
1 T. minced flat-leaf parsley
Salt and freshly ground black pepper
1. Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
2. Slice fennel very thin, and place in bowl. Mix with onion.
3. Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Yield: 4 servings.

3 posted on 06/25/2006 8:50:12 AM PDT by Sisku Hanne (*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
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To: proudofthesouth

Since I am on a diet I will share my diet recipe.
2 parts Coke Zero.
1 part Jack Daniels.
Enjoy!


4 posted on 06/25/2006 9:03:22 AM PDT by Dudesdad (It is only funny until someone gets hurt. Then it is hilarious)
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To: Hildy
This recipe from Allrecipes.com is a favorite at our cookouts. I often use turkey bacon instead of regular bacon. Sometimes I add some chopped red sweet peppers and shredded carrots.

Broccoli Tortellini salad

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar (you may use a sugar substitute)
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
-------
DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

5 posted on 06/25/2006 9:05:19 AM PDT by Sisku Hanne (*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
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To: Hildy

One large bucket KFC.

{ It's still legal, isn't it? }


6 posted on 06/25/2006 9:06:11 AM PDT by b9 ("the [evil Marxist liberal socialist Democrat Party] alternative is unthinkable" ~ Jim Robinson)
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To: Hildy
Do you want a desert recipe, a side dish or the entree?
7 posted on 06/25/2006 9:06:21 AM PDT by Peach (Iraq/AlQaeda relationship http://markeichenlaub.blogspot.com/2006/06/strategic-relationship-between.)
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To: Hildy

3/4 of a head of cabbage, cored..if it's small use the whole head

boil and drain

1 can cream of mushroom soup
1 stick butter

melt those two together

layer: cabbage
soup/butter
cabbage
soup/butter

end with soup/butter layer

shred mild cheddar cheese on top

then crushed Ritz crackers

350 degress - 15 minutes with lid on, 15 minutes lid off!

OR


Chinese Cole Slaw

16 oz. Package cole slaw mix (shredded cabbage and carrots)
1 bunch green onions
1 package Beef Ramen Oodles of Noodles
½ c slivered almonds
½ c sunflower seeds
2 T Margarine

Dressing: 3 T sugar
½ t each salt and pepper
3 T vinegar
½ c oil
Beef flavor packet from
Oodles of Noodles

1* Saute broken noodles and almonds in 2T
margarine until almost brown. Let cool.
2. Mix together salad dressing ingredients*
3. Pour dressing over cabbage mix and onions,
toss
4* Mix in noodles, almonds and sunflower seeds,
serve immediately.

Note: Prepare all ingredients, wait until just before serving
to mix it all together (noodles will soften if they sit too long).


May add shredded cheese


OR


Scalloped Pineapple

2 20-oz cans chunk pineapple (I use the kind in its own juice, not heavy syrup) - Drain and reserve 6 Tb juice
6 Tb flour
1 1/2 cup sugar (I use Splenda)
1-2 cups shredded sharp cheddar cheese
2 cups Ritz crackers - crushed
1 stick Butter - melted (real butter, not margarine works best)

Combine juice, sugar and flour in a large saucepan over low heat. Cook until the sugar melts and the mixture thickens a little. Remove from heat.

Add the drained pineapple and cheese. Mix well. (I add some of the crackers too)

Pour into a baking dish. Top with crushed Ritz crackers and drizzle melted butter on top.

Bake @ 350 degrees for 20-25 minutes.


8 posted on 06/25/2006 9:06:42 AM PDT by Howlin
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To: Peach

Side dish.


9 posted on 06/25/2006 9:10:00 AM PDT by Hildy (Change calls the tune we dance to.)
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To: Howlin

Yummmm! Scalloped pineapple!!


10 posted on 06/25/2006 9:10:22 AM PDT by Sisku Hanne (*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
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To: proudofthesouth


11 posted on 06/25/2006 9:11:18 AM PDT by Extremely Extreme Extremist (Undocumented FReeper)
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To: Sisku Hanne

No kidding! Yum yum!

But try that cabbage casserole; people who HATE cabbage LOVE that casserole -- especially men!


12 posted on 06/25/2006 9:11:21 AM PDT by Howlin
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To: proudofthesouth

Low fat, low carb, low calorie cole slaw!

Ingredients:

1 cup Fat Free Miracle Whip (or fat free whipped salad dressing)
6 packets of Splenda
8 cups of finely chopped cabbage
1/4 cup of carrots, finely minced
2 tablespoons onion, minced

Combine Splenda and Fat Free Miracle Whip in a large bowl capable of being covered. Use an electric mixer to completely combine Splenda and Miracle Whip. Add cabbage, carrots, and onion. Toss well to firmly coat vegetables. Cover and place in the refrigerator for 24 hours. Do not eat prior to full refrigeration of 24 hours (not a health concern, but definitely a taste concern).

Last time I checked, a 3/4 cup serving had something like 55 calories, 3 grams of carbs and 0 grams of fat.


13 posted on 06/25/2006 9:15:39 AM PDT by Sunshine55 (What's the difference between Hillary and God? God doesn't think he's Hillary.)
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To: Howlin
Here's mine for Buffalo Wings:

First
Get a buffalo and some Crazy Glue.......

14 posted on 06/25/2006 9:16:28 AM PDT by Focault's Pendulum (Durka Durka Mohammed Jihad Sherpa Sherpa Bak Allah)
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To: Hildy

These are a breeze to make:

Tortilla Rollups

12 - 6 inch flour tortillas
2 cups finely shredded cheddar cheese
8 ounces softened cream cheese
1 teaspoon good hot sauce
1 small can finely diced black olives
thinly sliced turkey or ham (optional)

Mix together the cheeses, hot sauce and olives. Spread the cheese mixture on a tortilla. Add a slice of meat if desired. Roll up like a jelly roll and wrap in saran wrap. Chill for at least a couple of hours. (Can be made the night before and served the next day).

When ready to serve, remove from wrapping and slice into 1 inch pieces.


15 posted on 06/25/2006 9:18:47 AM PDT by proudofthesouth (Mao said that power comes at the point of a rifle; I say FREEDOM does.)
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To: Focault's Pendulum

16 posted on 06/25/2006 9:18:48 AM PDT by Howlin
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To: Howlin

Yowwzzzir!!!


17 posted on 06/25/2006 9:19:59 AM PDT by Focault's Pendulum (Durka Durka Mohammed Jihad Sherpa Sherpa Bak Allah)
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To: Hildy

Let me look at a few recipes and I'll post something.


18 posted on 06/25/2006 9:21:45 AM PDT by Peach (Iraq/AlQaeda relationship http://markeichenlaub.blogspot.com/2006/06/strategic-relationship-between.)
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To: Hildy

KFC Cole Slaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar

Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate overnight in the refrigerator.

I always use this recipe & the family loves it!


19 posted on 06/25/2006 9:21:49 AM PDT by tiredoflaundry (The right wants victory, the left wants surrender. It's that simple.)
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To: proudofthesouth

Bump to check back later for more recipes! Thanks.


20 posted on 06/25/2006 9:24:20 AM PDT by Library Lady
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To: Howlin
You and I should have a birthday party next month. I just checked our sign on dates. We're almost twins...or sumpin.
21 posted on 06/25/2006 9:26:06 AM PDT by Focault's Pendulum (Durka Durka Mohammed Jihad Sherpa Sherpa Bak Allah)
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To: proudofthesouth

1 lb. ground meat
1 med. onion
3-4 garlic buds
2 jalapeño or serrano chili peppers
1 6-oz. can tomato paste
1 c. water
1 tsp. salt
1 tsp. paprika
1 tsp. cumin (Fresh ground cumin seeds are best!)
1 tsp. oregano
1/2 tsp. black pepper
1/2 tsp. coriander (fresh ground coriander seeds!)
1/4 tsp. turmeric

This recipe is 1000 times better with fresh ingredients and freshly ground spices instead of packaged chili powder!

For more hotness, use more jalapeño or serrano peppers. For less hotness, use fewer. The difference between jalapeño and serrano peppers, jalapeños are larger; serranos are smaller.

Remove stems and seeds from chili peppers.
Chop onion, garlic and chili peppers and brown in about 2 Tbsp. olive oil. Add the ground meat, crumble with a wooden spoon, and sauté until the meat is browned.

Put the ground meat mixture in a flaishig food processor with the can of tomato paste, add the spices and blend all together. Return to saucepan, add water as needed, and simmer for about 45 minutes.

Serve over hot dogs with mustard and chopped red onions.


22 posted on 06/25/2006 9:26:36 AM PDT by Alouette (Psalms of the Day: 140-144)
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To: doodlelady

"One large bucket KFC. { It's still legal, isn't it? }"

Please remember this from the chickens of the world:
to YOU, he's Colonel Sanders. To THEM, he's Adolf
Eichmann.


23 posted on 06/25/2006 9:27:10 AM PDT by righttackle44 (The most dangerous weapon in the world is a Marine with his rifle and the American people behind him)
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To: Hildy

This is easy, delicious, colorful, feeds a large crowd and everyone loves it in the summertime.

Marinated Vegetables

Marinade:
1/2 cup white vinegar
1/4 cup oil
1 teaspoon salt and pepper each
3/4 cup sugar

Heat together over low heat until sugar dissolves, then cool.

Vegetables:

1 cup chopped green bell pepper
4-5 chopped green onions
1 cup chopped celery
1 can white corn, drained
1 can French style green beans, drained
1 jar (small) chopped pimentos
1 can leseur baby peas

Drain canned vegetables and pimento. Add chopped vegetables. Cover with marinade and let marinate 24 hours before eating. Use a glass dish only to serve.

* Best made the day before
** Drain a little of the juice from the serving bowl before serving onto a plate and use a slotted spoon to serve.

If this recipe doesn't sound like what you had in mind, let me know and I'll post something else.


24 posted on 06/25/2006 9:27:13 AM PDT by Peach (Iraq/AlQaeda relationship http://markeichenlaub.blogspot.com/2006/06/strategic-relationship-between.)
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To: proudofthesouth

Chicken Shwarma

2 lb boneless chicken breasts

1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. black pepper powder, salt
(Or 1 tsp. garam masala spice)

4 cloves garlic, crushed
1 onion, finely chopped
1/4 cup lemon juice
1/2 cup water
1/8 cup white vinegar
1/8 cup olive oil

Slice chicken very thinly (or pound) into circles about 4-1/2 in.
Mix marinade ingredients and pour over chicken.

Remove chicken from marinade and arrange slices on the grill.

Grill, turning once, so it is browned on both sides.

Serve in pita with salad and hummus!


25 posted on 06/25/2006 9:27:58 AM PDT by Alouette (Psalms of the Day: 140-144)
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To: doodlelady

KFC....girl, you got the right "KISS" idea!

My family walks across the street an hour or so before dark, loaded down with blankets, chairs, and goodies to eat on the golf course. We plop ourselves down with assorted neighbors, and eat till the club fireworks display starts. This simple, close to home celebration is very old fashioned, and very meaningful for all of us.

Food is always for fingers

One year I had boiled shrimp, one year club sandwiches, one year we grilled brats on sticks. This year we're having buffalo wings and lemon pepper wings. Dessert? fresh pineapple spears, strawberries, cool whip and sugar cookies. A big hit one year was several ice cream flavors and cones, but everyone's favorite is always cold watermelon.

(For fun, I'm taking several bottles of Diet Coke and plenty of Mentos)


26 posted on 06/25/2006 9:29:02 AM PDT by YaYa123
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To: Hildy; rdb3

Whip two eggs and a cup of milk together. Add to that chicken bouillion, Accent, and pepper.

Now make two separate bowls of flour, paprika, thyme, oregano, black pepper, and Lawry's Seasoned Salt. Toss your fryer pieces into the first bowl of flour.

From there, dip them in your mixture of eggs and milk. Then place them in your last bowl of flour. Fry until golden brown.

This is Tre's Slap Yo Mama fried chicken. Of course, I would have marinated the chicken first. Oh, save some grease for your gravy.




11 posted on 07/30/2005 6:15:12 PM CDT by rdb3 (You'd PAY to know what you REALLY think.)
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27 posted on 06/25/2006 9:30:53 AM PDT by onyx (Deport the trolls --- send them back to DU)
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To: Hildy

I make this pasta salad alot. I use 7 Seas Viva Italian dressing.


Supreme Pasta Salad is an easy, richly flavored addition to any picnic, cook-out, or party. It is sure to get compliments.

Prep Time: 15 minutes
Chill: at least 4 hours
Cook Time: 15 minutes
Makes 10 (one-cup) servings



Ingredients:
16 ounces rotini, fusilli, or shell pasta
1 bottle (8 ounces) Italian or ranch-style salad dressing
4 tablespoons McCormick® Salad Supreme Seasoning
5 cups assorted raw vegetables (tomatoes, carrots, broccoli or red onions)


Directions:
1. Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well.
2. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.

3. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently.

4. Cover and refrigerate at least 4 hours.


28 posted on 06/25/2006 9:34:55 AM PDT by tiredoflaundry (The right wants victory, the left wants surrender. It's that simple.)
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To: Extremely Extreme Extremist

The winner!!!


29 posted on 06/25/2006 9:35:13 AM PDT by bfree (Liberalism-the yellow meat)
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To: proudofthesouth
This is the first time I've attempted to write about something I cook so here it goes!

Spicy Steak Kabobs

Mix 1 cup of A1 Bold & Spicy and 1 Cup of Bullseye BBQ Sauce.

Cut a Top Sirloin Steak into strips and marinate in the mixed sauce for at least an hour.

Cut 4 Large Red Onions into quarters, leaving all of the layers in tact.

Cut 4 Green Peppers into square pieces.

Add the Peppers, Onions, and steak onto the kabobs. I fold the steak strips and put them on the kabobs folded. I always place them in a rotation. Onion, steak, green pepper....

After putting them all together brush on the left over sauce from the marinade before putting on the grill, and brush occasionally with what's left over while cooking.

It takes around 45min turning regularly, so you don't over cook them on one side.

Of course you can use a different kinds of steaks, and vegetables. This how I do it.

It always turns out to be VERY tasty. A bit spicy, but not overly hot. I also ONLY use charcoal.

30 posted on 06/25/2006 9:35:26 AM PDT by KoRn
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To: proudofthesouth

My favorite.

Fillet Mignon.

Heat the grill. Put it on. Take it off when done.

Some wrap it in bacon, some add salt and pepper, but there's nothing to cooking it and it almost always turns out great! The fillet is such a great cut of meat almost nothing needs to be done for it to turn out right. Less is more for the fillet.


31 posted on 06/25/2006 9:38:45 AM PDT by KoRn
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To: proudofthesouth

Bachelor pizza

1 phone book
2 $20 bills
1 delivery boy

Serves 8


32 posted on 06/25/2006 9:45:27 AM PDT by Dr._Joseph_Warren
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To: Hildy

Hildy, a thunderstorm is all around us so I'm logging off for a while. If you need another recipe, I'll respond when the storm has passed.


33 posted on 06/25/2006 9:46:30 AM PDT by Peach (Iraq/AlQaeda relationship http://markeichenlaub.blogspot.com/2006/06/strategic-relationship-between.)
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To: Dr._Joseph_Warren

LOL! That's my Friday night's recipe!


34 posted on 06/25/2006 9:47:10 AM PDT by proudofthesouth (Mao said that power comes at the point of a rifle; I say FREEDOM does.)
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To: Hildy
Here's a very easy Asian-style pork tenderloin. Great at picnics and potlucks (heck, most everyone else is going to bring some type of casserole...go for the gusto!)

1/2 cup soy sauce
1/4 cup fresh orange juice
2 tbsps honey
2 tbsps rice wine vinegar (plain rice vinegar is good, too)
1 tbsp sesame oil
2 tbsps chopped fresh ginger (or 1 tbsp ginger oil)
1/4 cup chopped green onions or scallions
1/4 cup chopped red onion (about 1 good slice of large onion)
1/4 cup fresh cilantro leaf
2 tbsps five-spice powder
2 tbsps chopped garlic
1 tsp to 1 tbsp crushed red pepper, per your taste
2 pork tenderloins (about 2.5 pounds total)

Marinade:
Combine all the ingredients except the tenderloins in a food processor and puree them. Several good pulses should do the trick. Put the tenderloins in a large Ziploc-type bag and pour in the marinade. Seal bag and refrig for 3 hrs (overnight is better still).

Prep:
Preheat oven to 400 F.

Heat a large nonstick skillet (ceramic works best, btw). When the skillet is fully hot, add the tenderloins and sear each side about 1 minute. Pour remainder of marinade over the tenderloins, insert skillet into oven. Cook for 20 minutes, or until an instant-read thermometer inserted in the end of a tenderloin part reads 140 F.

Remove from the oven and let rest for 5 minutes. Note: test each tenderloin separately: if they're different sizes, even 4-6 oz difference, guess what, they'll cook at different rates.

Alternately, you could heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 degrees F. Remove from the grill and let rest for 5 minutes.

Slice tenderloins on a bias, 1/4'' to 3/16''thick and serve on rounds of rye bread. If there's any marinade left, it makes a tasty dip (or you could make more, leaving out the red pepper). A dipping sauce of not-too-hot Chinese-style mustard is also excellent with this.

Note on red peppers and marinades: the longer you marinate, the more 'heat' is accepted by the pork. Therefore, a full tbsp of red pepper marinated overnight might come out a bit too spicy for you. If this is a concern (it isn't with me), use less red pepper or reduce marinating time.

Note on pork and temperature: first, the tenderloins will keep cooking a bit after being removed from heat. Second, anyone who follows the USDA diktat about 165 F will wind up with VERY overcooked and very dry pork tenderloin. By removing at 140 F, you will have lightly pink and very juicy tenderloin.

These are A-1, believe me; they'll absolutely vanish ... unless, of course, you and friends happen to be orthodox...    ;^).

Buon appetito!

35 posted on 06/25/2006 9:52:03 AM PDT by SAJ (x)
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To: proudofthesouth
Greek Orzo salad (feeds a crowd)

1 box orzo pasta
1/2 c. finely chopped flat leaf parsley
1 box grape tomatoes, halved
1/4 c. finely chopped Vidalia onion
1 c. crumbled Feta cheese

Dressing:
1/2 c. good quality extra virgin olive oil
Juice of two lemons
1/4 t. salt
1 clove garlic, finely chopped or pressed
1/4 t. oregano

Cook pasta according to package directions. Drain and rinse with cold water until room temperature. Mix with other ingredients in large bowl. Mix dressing ingredients well and combine with pasta mixture. Serve at room temperature.

36 posted on 06/25/2006 9:52:10 AM PDT by Dems_R_Losers (Meet the new dictatorship of America.....James Risen, Eric Lichtblau, and Dana Priest)
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To: proudofthesouth

AMERICAN AS APPLE PIE

2 unbaked pie crusts
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch thick
1 tablespoon butter
1 teaspoon sugar
1/2 cup whipping cream

Heat oven to 400 degrees. Combine all filling ingredients (except apples), 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Place second pie crust dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Remove pie from oven and run knife though slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream. Cool pie 30 minutes; serve warm. Store refrigerated.


37 posted on 06/25/2006 9:53:38 AM PDT by varina davis
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To: Focault's Pendulum

We are!

Here's my original sign up:

http://www.freerepublic.com/~stalker/index?U=http%3A%2F%2Fwww.freerepublic.com%2Ffocus%2Ff-news%2F1655305%2Fposts%3Fpage%3D21


38 posted on 06/25/2006 9:54:14 AM PDT by Howlin
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To: varina davis

RED, WHITE & BLUE SLAW

6 cups shredded red cabbage
3 cups cauliflower florets
1 cup crumbled blue cheese
1-1/2 cups coleslaw dressing

Combine all ingredients and toss gently. Chill until ready to serve. 16 servings


39 posted on 06/25/2006 9:55:51 AM PDT by varina davis
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To: proudofthesouth
Well! I like a Romulan Ale Martini...

To make a Romulan Ale Martini:
1 1/2 oz 100 Proof white Tequila
1 oz Blue Curacao
6 drops Tabasco sauce
1 grain salt
Shake or stir in ice, then pour into a chilled martini glass...

Then you can watch the JUly 4th Car Washing Contest in comfort...

Shut your mouth about... my Lucille!

40 posted on 06/25/2006 9:56:11 AM PDT by Bender2 (Gad! The inmates have control... And I'm trying to quit smoking!)
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To: carlo3b

ping-a-ding-ding!!


41 posted on 06/25/2006 9:56:57 AM PDT by paulat
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To: proudofthesouth
Two of my favorite appetizer/fingerfood recipes for parties.

Honey glazed grilled chicken wings.

My family and friends go nuts over this simple grilled chicken wing recipe. Just be careful when grilling, the sugar content in the honey will make them burn quickly if you don't watch.

1 5lb pack of chicken wings, tips removed and discarded, joints split into 2 pieces (as for buffalo wings)
2 cups honey
1 cup soy sauce
1 tsp red pepper flakes or 1/2 tsp group Cayenne pepper
1 3inch piece of ginger peeled and grated (I use a microplane for this it works wonderfully)
4 garlic toes grated.
Few shakes of sesame oil (or to taste)


Mix the marinade ingredients together and reserve 1/2 cup of marinade. Mix remaining marinade into chicken wings and leave for at least 4 hours refrigerated or overnight.

Remove the wings from the marinade and shake off excess. Throw away used marinade. On a low grill, grill the wings, turning frequently until done.

In the meantime, heat the reserved marinade on med-low heat for 10 minutes to incorporate the flavors and thicken the marinade.

Serve the wings with the heated marinade/sauce for dipping.


Shrimp Dumplings (Courtesy PF Changs)

1lb Peeled and defined medium shrimp, washed and dried.
2 Tbl minced fine carrot
2 Tbl minced fine green onion
1 tsp. minced fresh ginger
2 Tbl oyster sauce
1/4 tsp. Sesame oil.
1 Pkg Wonton Wrappers

Sauce
1 cup soy sauce
1 oz white vinegar
1/2 tsp chili paste
1 oz sugar
1/2 tsp minced fresh ginger
sesame oil to taste
1 cup water
1 tbl cilantro leaves

Take 1/2 lb of shrimp and mince fine in a food processor. Take the other 1/2 lb and dice small. Combine rest of ingredients.
With a small spoon, place about 1/2 oz of mixture into wonton wrapper. Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like a cross. Place on a plate covered in refrigerator until ready to serve.
Combine sauce ingredients and mix very well.

Fill soup pot with water. Bring water to boil, then down to slight boil.
Line bottom of Chinese bamboo steamer (or a flat steamer) with coating of non-stick spray.
Place dumplings in steamer. Cover and steam 7 to 10 minutes. Dumplings should be firm with internal temperature of 160 degrees.

Serve with dipping sauce and enjoy!!!

(Quick hint on this sauce, I've found if I use hot water when making the sauce the sugar dissolves easier and the flavors meld better. I make the sauce at least an hour before the dumplings and leave it on the counter until ready to serve.
42 posted on 06/25/2006 9:57:30 AM PDT by Brytani (Someone stole my tagline - reward for its return!!!)
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To: proudofthesouth

I love recipe threads! Save my seat! :)


43 posted on 06/25/2006 9:58:43 AM PDT by Chena (I'm not young enough to know everything.)
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To: KoRn
My favorite.

Fillet Mignon.

Heat the grill. Put it on. Take it off when done.

LOLOLOL!!! The simplest things are the best!!!

44 posted on 06/25/2006 10:00:17 AM PDT by paulat
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To: Brytani
Now those sound fantastic!

OFF to the store...

;^)

45 posted on 06/25/2006 10:01:02 AM PDT by SAJ (x)
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To: HungarianGypsy

ping-a-ding-ding!!


46 posted on 06/25/2006 10:01:18 AM PDT by paulat
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To: proudofthesouth
ALABAMA WHITE TRASH CAKE easy and delicious

Box of ice cream sandwiches (10-12)
jar of caramel topping
jar of chocolate topping
pecans, bits of chocolate or any kind of sprinkles
large cool whip

Layer ice cream sandwiches in bottom of 9x13 glass dish
pour toppings over ice cream
sprinkle bits of something
top with Cool Whip and more sprinkles

Freeze and cut into squares. WONDERFUL and everybody loves it.
47 posted on 06/25/2006 10:05:55 AM PDT by ladyL
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To: proudofthesouth
1) Long early morning ride on my Duc
2) Enough BBQ and fixins to make me unbutton my pants
3) Adult libations
4) 45lbs. of fireworks from 'South of the Border'

God willing I'll be here to post on the 5th. LOL
48 posted on 06/25/2006 10:07:12 AM PDT by 11Bush
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To: Extremely Extreme Extremist
Beer Bread

3 c. self-rising flour (3 c. all purpose, 3 tsp. baking powder & 1 1/2 tsp. salt)
3 T. sugar
1 (12 oz.) beer
PH oven to 375. Mix all ingredients and pour into a lightly greased loaf pan. Brush top with melted butter and bake for 1 hour. Best bread ever.

49 posted on 06/25/2006 10:07:18 AM PDT by Sisku Hanne (*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
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To: proudofthesouth
Sorry about that lousey posting. As I was saying... I like a Romulan Ale Martini...

To make a Romulan Ale Martini:
1 1/2 oz 100 Proof white Tequila
1 oz Blue Curacao
6 drops Tabasco sauce
1 grain salt
Shake or stir in ice, then pour into a chilled martini glass...

Then you can watch the July 4th Car Washing Contest in comfort...

Shut your mouth about my Lucille!

50 posted on 06/25/2006 10:07:24 AM PDT by Bender2 (Gad! The inmates have control... And I'm trying to quit smoking!)
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