Skip to comments.4th of July Recipes (Vanity)
Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth
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LOL! Plus there's sugar in ketchup! It's not a South Beach recipe, that's for sure. Hard to believe there's that much sugar hiding in the final product. I'm sure it could be cut back a bit and you'd never notice the difference.
This is a great potato salad b/c you can start it 2-3 days ahead of the event. But double recipe b/c people sneak into the refrigerator for samples.
Real New York Deli Potato Salad
DO AHEAD Do this brining part 1-2 days ahead. Boil 5 minutes, cup white vinegar, 1 1/3 cup water, 3/4 cup sugar, a chopped onion, s/p. Pour hot brine over thin-sliced 2 lb potatoes boiled in their skins, cooled and peeled. Marinate in brine for 24 hours. Next day, drain in colander but not completely dry. Add enough Hellman's mayo to make it as creamy as you like. Prepare to here 1-2 days ahead. Mix well and refrigerate.
DAY OF EVENT The day you plan to serve: Mix 4 cups diced, cold, brined potatoes, 3/4 cups sliced scallions, then add small jar chopped pimentos drained on paper towel (to prevent pink salad). Add 3 chopped hard-cooked eggs. Mix in gently, dressing made with 1/2 cup Hellman's mayo, 3/4 c sour cream, 2 1/2 tbl tarragon-flavored vinegar, 1 1/2 tea salt, 3/4 tea celery seed. Keep refrigerated until ready to serve.
Take one large water melon and slice lengthwise into 8 pieces. Cut each of the 8 section in half.
Watermelon may be chilled in ice water if desired.
From my upcoming book, Beer & Food: An American History:
Red, White and Blue Potato Salad with Lager Beer Dressing
2 bottles (12-oz each) lager (pilsener) beer
4 cloves garlic, smashed with side of knife
4 pounds mixed baby red, white and blue potatoes, quartered
1 tablespoon plus 1/3 cup canola oil
1/4 cup shallots, finely chopped
1/4 cup cider vinegar
2 teaspoons sugar
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 eggs, hard-boiled and chopped
1/2 cup canned sweet corn kernels
1/3 cup scallions, sliced
6 slices bacon, cooked crisp and crumbled
1/4 cup parsley, chopped
In large pot with colander inset, combine beer and garlic cloves.
Bring beer to a boil over medium-high heat. Insert colander or steam basket; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork.
Transfer potatoes to large bowl to cool.
Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.
In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup.
Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.
Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat.
Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)
I buy Aaron's all-beef hot dogs, but the best, absolute best kosher hot dogs are made in Montreal.
Is there a ping list for FReeper recipes?
That sounds goooood!
Up here, we like Sweet Baby Ray's BBQ Sauce (Original) and Famous Dave's BBQ Sauce (original.)
I do venison roasts that way too, to make shredded BBQ sandwiches, so thanks for the reminder. :)
My friend Lynn makes this, and I BEG her to bring it anytime we have a Pot Luck get-together. This one gets Two Thumbs Up, for sure! :)
Psssssssst! Yes, it's still legal, but go to the back door, facing the alley. Knock three times in quick succession.
They will ask you a nonsensical question. The answer is always an emphatic, "PETA SUCKS." ;)
Hey, Howlin? Is that Scalloped Pineapple meant to be a hot cracker dip or a side dish? Sounds delish, but more like a cracker dip to me. Thanks!
7 Layer Mexican Dip
colorful crowd pleaser ~ esp w the feller types
1 can Frito-Lay bean dip (we prefer mild)
couple of avocados ~ lemon juice
couple of small Italian tomatoes (nice to dice)
small can chopped olives
couple of green onions
1 pint plain yogurt
2 or 3 ounces cream or Neufachel cheese
1 t - 1 T Lawry's taco sauce seasoning (depending on now spicy you like)
couple of drops tabasco sauce
In mixing bowl, combine yogurt, cream cheese, taco spice & tabasco sauce.
In flat dip dish or large pie dish, spread bean dip.
top with mashed avocado, mixed with squirt of lemon juice, salted to taste
cover immediately with yogurt combo ~ pour evenly
Can refrigerate til ready to serve, then top with:
chopped olives (be sure to drain well)
chopped green onion
Make plenty, it goes FAST!
Serve with favorite chips or fresh veggies for dipping.
PS ~ the Lawry's taco seasoning is the package mix, dry stuff
Thank you and everybody for their recipes. I'm really going to write them down for future reference!
Yes, names do vary from one part of the country to the other.
In Louisiana, where I am from, shallots are green onions ... not those dried things. And y'all may call 'em green peppers ... but they are really bell peppers!
I should never read these recipe threads when I am hungry. I just opened a new documents entitled 2006 FRecipes or, being from the South ... perhaps I should change it to 2006 FReceipts ... LOL
Google Mississippi Cornbread Salad...I'm too lazy to type it up!
If there is a FRecipe *PING* List, please add me to it. These threads always seem to pop up around holidays and are always wonderful.
Yeah. I learned this crock pot fajita recipe on FR, and I can't find it again.
I memorized it, though.
This recipe is really great and a hit every time my hubby makes it. You could probably substitute splenda for the sugar:
THE ORIGINAL PANTRY'S CREAMY COLESLAW
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, very finely shredded
Yields 8 to 10 servings.
Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour over cabbage in large bowl and toss until cabbage is well-coated.
- "A Treasury of Great Recipes" by Mary Grant Price and Vincent Price.
I have to admit I stole this tip from Emeril.
The perfect pre-fry chicken marinade.
1 part Frank's Crystal Red hot sauce to 1 part buttermilk.
Marinate your cut-up chicken overnight, then batter and fry as you like.
It is delicious.
I plan on taking some USDA Prime filets, trimmed of all fat and silverskin, lightly oiled with some nice olive oil, seasoned generously with fresh ground pepper and sea salt, and searing them over a very hot hardwood fire on my trusty Weber kettle. Rare, in case you're wondering.
I may even liberate one of my favorite petite syrahs from the cellar.
Try this sometime:
Red or White Rose potatoes, cut as you like, boiled in salty water.
Toss while hot with:
(All to taste)
rice wine vinegar unseasoned
Extra virgin olive oil
Let me know what you think.
2 cups milk
2 Tbs corn starch
2 Tbs butter
cook stirring constantly until bubbly and thick
stir in 1 lb shredded extra sharp cheddar
add some parmesan if you like
cook until smooth
mix with pasta
put into buttered cassarole
add oiled panko crumbs last 15 min til brown
rest for 10 min
Re # 15, You can heat those up till lightly browned on top, too.
No they are green peppers!
And what would you call red or yellow peppers?
Well up here we just call that potato salad. Northern style..
A bell pepper is a bell pepper ... a bell pepper is green.
A red bell pepper is red ... and a yellow bell pepper is yellow.
Of course. I don't make this stuff up. It amounts to a colloquialism. The same thing is true for plants and birds, e.g. a great blue heron is a heron in some places and a crane in others.
Your potato salad is very much like mine; however, for my family I omit onions, add chopped celery, substitute sweet pickle for dill, and I certainly agree that the yellow mustard is a must. I have been making this for years and years to raves by family and friends but have never tasted it as I do not eat mayonnaise. I always have to bring in the big bowl and have my wonderful husband taste it and tell me if it needs a dab more of this or that.
I also agree that this is wonderfully simple and that some other recipes are just too much trouble.
Mussels steamed in garlic and wine
3 Dozen mussels
1/2 cup Chopped onion
2 Cloves of garlic, crushed
1 stick Butter
2 cup White wine
2 tb Fresh lemon juice
1/2 cup Chopped parsley
1/4 tsp Pepper
1/2 tsp Dried thyme leaves
2 tbs Soft butter
1 tsp Flour
Throw out any mussels that aren't tightly closed. Scrub remaining mussels and trim off the "beard". Soak the mussels in cold water for a couple of hours, then drain. In a 6-quart kettle, saute onion and garlic in 1/4 stick of butter until golden and tender-about 10 minutes. Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme; bring to a boil. Add mussels; cook over high heat, covered until the shells open. Shake the kettle every minute or so to cook the mussels evenly. Take the mussels out of the pot and return cooking liquid to boil. Stir the butter and flour into the boiling liquid and stir for a couple of minutes. Spoon sauce over mussels; sprinkle with remaining parsley. Sop up the sauce with the bread. Die and go to heaven or watch some fireworks - whatever's your pleasure. :)
I'm gonna check back later
1 quart gallon French Vanilla or Butter Pecan ice cream melted
1 or 2 loaves (depending on size) of Pepperidge Fahm (or similar) Cinnamon Raisin Bread
1 quart Pralines & Cream ice cream (frozen)
Caramel or Butterscotch Topping or Maple syrup
Preheat oven to 250F
Soak the bread in the melted ice cream thenbrown it in a large flat skillet or griddle. Place on cookie sheet and keep warm in oven until all of the bread is browned
Serve immediately topped with a scoop of the Praline & Cream ice cream, and drizzle (or drench depending on taste) with the Caramel or Butterscotch topping or syrup. Serve with a rich roast coffee.
Then go visit your cardiologist.
That's precisely my grandmother's Sunday chicken dinner recipe. Fried chicken, "smashed" potatoes and gravy.
Honey wing recipe sounds delicious but what are garlic toes and how does one grate garlic? I've minced, chopped, diced and put through a press but have never grated it. Are you using a microplane?
Heck, just call that numbskull Simpson broad for a recipe.
Is that the one from TopSecretRecipes.com?
Oops I should have gone to bed hours ago as it just occured to me that toes was a typo.
"ALABAMA WHITE TRASH CAKE"
I LOVE it!
Thanks MistrX. Looks like i've got 3 test batches to cook. A radically different 4th variation might be fun (hint hint freepers)
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.
If you leave the thermometer in the meat and let it sit after you take it out of the oven, you'll find that the temp inside the meat will reach 165F in about ten minutes.
Perfectly hot and juicy, and the built-in alarm that alerts the Socialism...er, ...Nibsh!t...uh, er, ...I mean Science in the Public Interest crazies will never sound!
I made brussel sprouts a few months ago from a recipe found here and I would love to see it again.....so if anybody knows it, please let me know....thx