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Keyword: cookery

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  • A deficiency of dietary omega-3 may explain depressive behaviors

    01/30/2011 10:47:40 AM PST · by decimon · 42 replies
    Neuroscience of nutritionHow maternal essential fatty acid deficiency impact on its progeny is poorly understood. Dietary insufficiency in omega-3 fatty acid has been implicated in many disorders. Researchers from Inserm and INRA and their collaborators in Spain collaboration, have studied mice fed on a diet low in omega-3 fatty acid. They discovered that reduced levels of omega-3 had deleterious consequences on synaptic functions and emotional behaviours. Details of this work are available in the online version of the journal Nature neuroscience, which can be accessed at: In industrialized nations, diets have been impoverished in essential fatty acids since the...
  • Weekly Cooking Thread - January 29, 2011

    01/29/2011 7:09:07 AM PST · by libertarian27 · 89 replies
    FreeRepublicCooks | January 29, 2011 | libertarian27
    Welcome to the 8th installment of the FR Weekly Cooking Thread. Looking for something new to make or made something new that came out great? Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites? Here's the place to share and explore your next favorite recipe.
  • 10 Food Trends on the Rise

    01/05/2011 7:09:10 AM PST · by Diana in Wisconsin · 22 replies
    JS Online ^ | January 4, 2011 | Staff Writer
    Some trends are almost impossible to miss. It wasn't hard to notice that zombies out-spooked vampires and werewolves in 2010 as the new fantasy bad guys - thanks to the ghoulish success of AMC's "The Walking Dead." Certain food trends were just as easy to spot. The rise of the mighty farmers market was among the year's biggest trends. For 2011, cupcakes are definitely out. We don't know what will replace them, but the finalists are pie, whoopie pies and French-style macarons (see related story). Here's one we didn't see coming: Italian food. More than one trend watcher, including The...
  • Spicy Jerk Marinade for Seafood or Chicken

    01/02/2011 5:44:00 PM PST · by Bean Counter · 27 replies
    1/2/11 | Self
    I started with a couple of recipes I found online, and modified and combined them to come up with this marinade. It's just outstanding with fish; I fixed tilapia with it tonight, and it's also great with shrimp and scallops... In a blender, combine the following: 1 large red onion, peeled, rough chopped 1 large shallot, peeled, rough chopped 2 large garlic cloves, peeled, rough chopped 1 large red bell pepper, cored, seeded, rough chopped 1 large jalapeno pepper, cored, seeded, rough chopped 1 1/2 tsp Dry Thyme Juice of 1 lemon (or lime) 3 tsp Kosher Salt 1 tsp...
  • Joe's Burger Search

    01/01/2011 12:10:18 PM PST · by wizkid · 217 replies
    Joe's Burger Search ^ | 12/31/2010 | WizKid
    Welcome to my search for the perfect burger. My mission is to search and inform one burger at a time.
  • From 1879, Christmas Wild Game Recipes

    12/24/2010 8:10:40 PM PST · by Copernicus · 5 replies · 1+ views
    John Jacob H’s RKBA Commentary ^ | 12/24/10 | John Jacob H’s RKBA Commentary
    As I advised John Richardson over at No Lawyers, Only Guns and Money, (CLICK LINK HERE)I have been reliably informed the key to high volume readership of a gun blog is—Cookie Recipes. Thus, for my New Year’s Resolution, I am determined to sprinkle more selections from the Culinary Arts and other Branches of Domestic Economy into this blog after the fashion of David Codrea’s THIS DAY IN HISTORY. My contributions will be entitled THIS DAY IN GASTRONOME. Sadly, as I perused my copy of Housekeeping In Old Virginia, (Copyright 1879) I realized in 1879 very few Housekeepers focused their attention...
  • Forever Foods: 10 Cooking Staples That Can Outlast You

    12/21/2010 5:10:20 AM PST · by Diana in Wisconsin · 90 replies
    Mother Nature Network ^ | December 17, 2010 | Laura Moss
    Now that the holiday season has begun, many people are making extensive grocery lists in preparation for parties, dinners and cookie swaps. But before you shop, Janice Revell, co-founder of, says "Look in your pantry and your cabinets and check whether the items really do need to go. You'll be shocked by what you really don't need to throw away." So before you throw out that years-old sugar or replace that bottle of vanilla that's been gathering dust, consult our list of "forever foods." You may be surprised how many of your kitchen staples have a shelf life of...
  • Nazarean Lamb Stew

    07/28/2010 7:38:04 AM PDT · by jay1949 · 16 replies
    Backcountry Notes ^ | July 28, 2010 | Jay Henderson
    I developed this recipe in 2002 while reading a book about the life of Jesus in the context of Nazareth two millennia ago. The author mentioned foods and spices that would have been available in that place and time and I was inspired to experiment with ingredients as authentic as possible -- this recipe is the result.
  • Why You Can't Lose Those Last 10 Pounds(BS ALERT)!

    07/22/2010 8:58:58 AM PDT · by US Navy Vet · 18 replies
    "Shine" via Yahoo ^ | Jul 7, 2010 | by Stephen Perrine and Heather Hurlock
    On May 11, the White House announced it was targeting a new threat to America’s health and security. It wasn’t some rogue nation or terrorist organization, or a newfound disease or environmental threat. It was a class of chemicals that are making Americans fat. They’re called endocrine disrupting chemicals, or EDCs. And chances are you’re eating or drinking them right now.
  • Anyone else use a pressure cooker? (vanity)

    05/31/2010 6:46:20 AM PDT · by 2aberro · 166 replies · 2,095+ views
    05.31.2010 | Me
    I'm a single guy that does almost all my own cooking. Mostly beans, soups, and chicken. These pressure cookers, (at sea level) speed up the cooking times dramatically!. Also, for reheating leftovers, its great!Last night, I found a store bought rotisserie chicken that was half eaten and 6 days old in the frig, most would throw it out. Not me! Pop it in the pressure cooker, add a little water, can of Mushroom soup, bring up to pressure (15psi) for 5 mins, damn it was good!
  • What's in the pot today?

    05/29/2010 8:37:47 AM PDT · by Hotmetal · 50 replies · 637+ views
    29 May 2010 | Hotmetal
    What's cookin' today? My friend gave me 2 heads of fresh cabbage and a bag of new potatos out of his garden. I put them in a pot with some cajun smoked sausage and it will be ready soon.
  • Lighter Chicken Burritos Burst with Flavor

    05/12/2010 8:18:29 AM PDT · by StopBigGovt · 33 replies · 911+ views
    Hot Cookin' ^ | 5/12/10 | Kelly Estes
    In the mood for takeout? Try this tasty Mexican dinner.
  • Crockpot Beef Pot Roast, Earthy and Delish

    05/05/2010 11:27:55 AM PDT · by StopBigGovt · 35 replies · 918+ views
    Hot Cookin' ^ | 5/4/10 | Kelly Estes
    Pot roast so tender it falls off the fork...try this crockpot recipe with no dried soup mix needed; only spices, veggies and a little vino to add to the roast!
  • Chipotle Shrimp Tacos

    05/05/2010 7:34:40 AM PDT · by Patriot1259 · 13 replies · 296+ views
    The Cypress Times ^ | 5/5/10 | Chef Nettie
    Ingredients * 1 (12 ounce) package bacon, cut into small pieces * 1/2 onion, diced * 2 pounds large cooked shrimp - peeled, deveined, and cut in half * 3 chipotle peppers in adobo sauce, minced * 12 corn tortillas * 1 cup chopped fresh cilantro * 1 lime, juiced * Sea salt to taste (optional)
  • Spinach and Mushroom Quesadillas

    05/05/2010 7:39:52 AM PDT · by Patriot1259 · 5 replies · 269+ views
    The Cypress Times ^ | 5/5/10 | Chef Nettie
    Yummy and no meat !!!! Ingredients * 1 (10 ounce) package chopped spinach * 2 cups shredded Cheddar cheese * 2 tablespoons butter * 2 cloves garlic, sliced * 2 portobello mushroom caps, sliced * 4 (10 inch) flour tortillas * 1 tablespoon vegetable oil
  • Mexican Wedding Cookies

    05/05/2010 7:43:28 AM PDT · by Patriot1259 · 9 replies · 266+ views
    The Cypress Times ^ | 5/5/10 | Chef Nettie
    Ingredients * 1 cup butter * 1/2 cup white sugar * 2 teaspoons vanilla extract * 2 teaspoons water * 2 cups all-purpose flour * 1 cup chopped almonds * 1/2 cup confectioners' sugar
  • Pico de Gallo

    05/05/2010 7:45:15 AM PDT · by Patriot1259 · 10 replies · 304+ views
    The Cypress Times ^ | 5/5/10 | Chef Nettie
    Ingredients * 1 medium tomato, diced * 1 onion, finely chopped * 1/2 fresh jalapeno pepper, seeded and chopped * 2 sprigs fresh cilantro, finely chopped * 1 green onion, finely chopped * 1/2 teaspoon garlic powder * 1/8 teaspoon salt * 1/8 teaspoon pepper
  • Spanish Rice

    05/05/2010 7:46:41 AM PDT · by Patriot1259 · 16 replies · 377+ views
    The Cypress Times ^ | 5/5/10 | Chef Nettie
    Ingredients * 1 cup chicken broth * 1 cup tomato sauce * 6 slices bacon * 2 onions, diced * 1 cup uncooked white rice * 2 tomatoes, diced * 2 green bell peppers, diced * 1/2 teaspoon chili powder * 1/2 teaspoon salt and pepper to taste * 1 (10 ounce) can sliced black olives, drained (optional) * 1 (10 ounce) can whole kernel corn, drained (optional)
  • Cookin' With The Canteen Presents: Fresh Recipes Of Spring

    04/28/2010 6:00:32 PM PDT · by MS.BEHAVIN · 568 replies · 3,236+ views
    Canteen Crew
    Cookin’ with the Canteen presents: Fresh recipes of Spring! Spring is here! Time for new and lighter recipes made with fresh ingredients, and lots of wonderful spices! Mojo! Would you give us a hand here please? Sheesh! No Ma, really! You don’t have to help..thanks anyway! Ahem! Okay, lets’s get started! Steamed Baby Bok Choy with Broiled Salmon and a Warm Roasted Tomato and Lemon Vinaigrette Recipe courtesy Emeril Lagasse, 2006 2 cups cherry tomatoes, halved 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon fresh marjoram leaves 1 teaspoon lemon zest 2 1/2 teaspoons salt 3/4 teaspoon...
  • Can the Jewish Deli Be Reformed?

    04/15/2010 2:17:47 PM PDT · by nickcarraway · 39 replies · 821+ views
    New York Times ^ | April 13, 2010 | JULIA MOSKIN
    WHEN a Jewish deli decides to stop serving salami, something is wrong in the cosmos. At Saul’s Restaurant and Deli in Berkeley, Calif., the eggs are organic and cage free, and the ground beef in the stuffed cabbage is grass fed. Its owners, Karen Adelman and Peter Levitt, yanked salami from the menu in November, saying that they could no longer in good conscience serve commercial kosher salami. “It’s industrially produced meat that gets blessed by a rabbi,” said Mr. Levitt, who came to Saul’s two decades ago from Chez Panisse, just down the street. “We all know that isn’t...