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FReeper Recipe Thread
FreeRepublic Cooks | Nov 10, 2012 | libertarian27

Posted on 11/10/2012 9:57:03 AM PST by libertarian27

Welcome to the FReeper Recipe Thread (back up and running!)

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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
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To: drbuzzard

Copied!!

Sounds great.


21 posted on 11/10/2012 11:10:15 AM PST by Bon of Babble (The Road to Ruin is Always Kept in Good Repair)
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To: libertarian27

WTG! Just in time for the holidays! Thanks.


22 posted on 11/10/2012 11:11:23 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: libertarian27

Just started using a pressure cooker last month. Made the mistak eof buying an aluminium one, so I found a stainless steel bowl insert that allows me to pressure cook with food in the steel bowl. Using a steamer insert, also. Anyone have suggestions regarding stuff for pressure cooking?


23 posted on 11/10/2012 11:13:37 AM PST by MHGinTN (Being deceived can be cured.)
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To: youngidiot

oooo, now that is evil! Tempting an icecreamaholic with that recipe is just EVIL!


24 posted on 11/10/2012 11:15:28 AM PST by MHGinTN (Being deceived can be cured.)
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To: Gabz

No problems weather-wise in my neck of the woods this year, hope you were spared the weather wraths....the other wraths....none of us were spared.


25 posted on 11/10/2012 11:41:04 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: MHGinTN

I’ve been pressure cooking for awhile and do my beef stew in i and roast, corned beef, ribs. Beans,endless ideas. Everything just turns out so tender.


26 posted on 11/10/2012 11:47:22 AM PST by coconut47
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Oatmeal Peanut Butter Choc Chip Cookies
(from - Amish & Mennonite Kitchens cookbook)

1 cup white sugar
1 cup packed brown sugar
1 cup shortening
1 cup peanut butter
3 eggs
1 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp vanilla
2 cups quick oats
1 cup chocolate morsels or raisins

*Cream sugars and shortening. Add eggs and peanut butter and beat well
*Gradually add flour, salt, soda. Add vanilla. Stir in quick oats and chocolate morsels or raisins
*Drop by heaping teaspoon onto cookie sheet. Bake 350’ for 15 minutes.

3 cookies in 1
Made a batch this week - yum


27 posted on 11/10/2012 11:47:40 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: MHGinTN
Don't you love it? I used to use mine a lot. One thing I made frequently was chop suey.

Plug it in, let it get hot, and throw a couple of lbs. of cubed pork, a handful at a time. Brown well. Add some onion after you brown the pork and saute it in the residual pork fat for a few minutes. To the onion, add the chopped celery, bean sprouts, water, soy sauce, garlic, and pork. Use the recipe you'd normally use but make sure your liquid level is safe according to the manufacturer's directions. It cooks in half the time or even less and comes out extremely good; the pork is tender and the veggies are thoroughly cooked but aren't mushy. Once it's done, take off the lid, turn the heat up, make a flour or corn starch slurry, and add it back into the liquid, letting it thicken, a couple of minutes will do it.

Beef stew is great in the pressure cooker, too, using the same basic technique as the chop suey. Brown the meat right in the hot pressure cooker first. Add everything else and use the proper amount of water. Cooks in no time.

28 posted on 11/10/2012 12:08:32 PM PST by FrdmLvr (culture, language, borders)
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To: Badabing Badablonde

Here is a similar recipe that our family loves:

One box carrot cake mix
I can pumpkin
I pkg. Butterscotch chips

Mix all together and drop by spoonfuls on greased cookie sheet, bake for 15 minutes @ 350 degrees. You can add walnuts or pecans if you choose. This makes s soft cookie that is wonderful with coffee or tea!
I don’t normally care for pumpkin anything but love these cookies.


29 posted on 11/10/2012 12:10:31 PM PST by TXLady
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To: libertarian27

Not recipes but tips that don’t cost a dime during emergency situations when you know a few hours in advance that bad weather might cause the water and electricity to go down.

Fill every container you have with water - pans, pitchers and saved clean soda bottles and plastic ice cream buckets. The gallon sized ice cream buckets store easily as they stack inside each other until time to use. Mixing bowls of water can be covered with platic wrap. Make up koolaid and tea and put in the fridge as it will stay cool for several hours after the power goes. Put any bottled juice and other beverages in the fridge. If you need your coffee but don’t mind the temperature, turn on the coffee maker as soon as the storm approaches.

Cook the raw meat from the fridge so it doesn’t spoil. When the power is gone, it’s easy to grab a piece of chicken or make a cold meatloaf sandwich so you’re not having to worry about cooking. Of course, home canning is an option for some.

Besides cooking up your raw meats, it’s time to do some baking. Use up those eggs and dairy products in cakes and cookies because those items don’t need refrigeration. If the power outage is short or doesn’t happen then package those goodies for the freezer and you’re ahead of the game.

Clean and slice up fresh veggie sticks or salads so those are ready to eat without any further preparation. Remember, the fridge will only stay cool a day so you’ll have to discard everything after that.

The freezer will stay safe for 3-4 days so foods you know you won’t be able to eat that first day need to be put into the freezer in plenty of time so that it has the hours to freeze solidly. Fill any empty spaces with containers of water as those will freeze and help extend the cool temps and it gives you more drinking water if needed.

Ice cream will be the first to begin thawing so make it an ice cream party the first night. Frozen concentrate juice will also thaw quickly so make that. Don’t open the fridge or freezer more than you have to and be quick about it. Arrange them beforehand and put the ice cream and juice up front so it’s a quick grab.

Wash the dishes and clean and sanitize your kitchen before the power or water goes out because you may not have the means to do so later. Set out any bottles of hand sanitizer you have so the family will remember to clean their hands.

Canned veggetables and tuna is just fine to eat straight from the can. If you don’t have a manual can opener, you’ll have to work at the cans with a flat head screw driver and a hammer.

Please, don’t forget to fill plenty of water containers for the pets - buckets, kiddy pools, etc.

Don’t end up like those Katrina and Sandy folks who were starving the minute the storm passed (somehow I’m not believing that). Even if you don’t have advance notice, if you’re in the middle of some serious weather, start filling up containers of water.

In case someone doesn’t know, the toilet will flush with a gallon of water poured into the bowl so fill the tub and set a container (the ice cream container that have a handle work well) beside the toilet.


30 posted on 11/10/2012 12:15:02 PM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: libertarian27

Hi! Checking in directly from Hurricane Sandy!

For a nice autumn treat: buy one Trader Joe’s gingerbread mix. Preheat your oven to 350.

Dump the contents into a bowl. Crack one large egg into the mix and add 1/6 of a cup of vegetable oil and 1/6 of a cup of Crosby’s Molasses from Maine (or any nice molasses.) As an alternative, you can forget the vegetable oil and the molasses, and simply add 1/3 of a cup of vegetable oil or melted butter.

Add to that 3/4 cup of water or milk. Stir and then pour into a loaf pan. The batter will be quite wet. Bake in the oven for about 30 minutes.

Test and if it’s still wet in the center, bake for 10-15 minutes more.

Serve with vanilla ice cream or whipped cream.


31 posted on 11/10/2012 1:56:00 PM PST by miss marmelstein
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To: TXLady

These sound great. Thanks for the recipe!


32 posted on 11/10/2012 1:57:53 PM PST by miss marmelstein
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To: Gabz
Steak Aphrodite

Pulling out all the stops. This is a gourmet French recipe, Tornadoes de boeuf, celebrated in honor of a Grecian sex Goddess, Aphrodite, and adding a Chinese aphrodisiac, Shiitake, enhanced by an Italian Chef . . . how in the heck can you miss?

4 (3 oz) split Filet Mignons, thawed (center cut beef tenderloin medallions)

1/8 tsp. Salt

1/8 tsp. Freshly ground pepper

2 Tbs. Butter

1 tsp. Dijon style mustard

2 Tbs. Shallots, minced

1 Tbs. Butter

1 Tbs. Fresh Lemon juice

1/8 tsp. Fresh Garlic, minced

1 1/2 tsp. Worcestershire sauce

4 med. Shiitake mushrooms, sliced to 1/8 in. (if dried, reconstitute in 1/2 cup hot water for 20 min, retain water)

1 Tbs. Fresh chives, minced

2 Tbs. Sherry

1 tsp. Brandy or Cognac (optional)

1 Tbs. Fresh parsley, minced

********************************************************

1) Season both sides of steak with salt and pepper.

2) Melt butter in a heavy skillet; add mustard, and shallots. Sauté over medium heat 1 minute.

3) Add steaks, cook approximately 4 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.

4) Add to pan drippings, 1 Tbs. butter, lemon juice, Sherry, 2 Tbs. mushroom water and mushrooms, Worcestershire sauce, and chives. Cook for 3 minutes.

5) If you wish to Flambé*, tilt the pan slightly, and pour the Brandy or Cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the Brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Present on pre warmed plates, and sprinkled with parsley.

May I suggest a full bodied vintage Burgundy wine, as in Vosne Romanee.

Serves 1 pulsating sultry maiden, and 1 burgeoning lover. * * *

*Flambé, means to ignite foods that have liquor or liqueur added. This is done to add a dramatic effect, and to develop a deep rich flavor. Use an 80-proof Brandy or Cognac. Liquors that are higher, 140 and 100 proof are a bit too volatile when lit, the pyrotechnics should be left for the restaurant dining room pros.

Heat the Brandy (or liquors and liqueurs, in the case of fancy desserts) in a saucepan, just until bubbles begin to form around the edges. May also be heated in a microwave oven by heating 30 to 45 seconds in a microwave proof dish at 100 percent power.

NOTE; Never pour liquor from a bottle into a pan that is near an open flame—the flame can follow the stream of alcohol into the bottle and cause it to explode. Ignite with a long match.

Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Tip for the adventurous mushroom gatherers: A precaution from Marion Harland in her 1873 classic, Common Sense in the Household: A Manual of Practical Housewifery: "Boil gathered mushrooms with a white onion while stirring them with a silver spoon," she cautioned, "if the onions turn black or the spoon darkens, throw everything away." Still, she offered this comprehensive observation, as she remained suspicious, insisting that the poisonous types "sport all colors and are usually far prettier than their virtuous kindred." . . .sheeesh!

33 posted on 11/10/2012 2:22:20 PM PST by carlo3b (Less Government, more Fiber..)
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To: TXLady

Chicken Soup with Loads
of Vegetables

From the Clinton Legacy Cookbook.. Yeee Haaa!

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 tablespoons chopped fresh parsley
1 rutabaga, peeled and quartered
6 carrots, peeled and left whole
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

Add the marrow bones, if using, and the onions, parsnips, celery, turnip, kohlrabi, and parsley. Add three-quarters of the rutabaga, 4 of the carrots, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2-1/2 hours, adjusting the seasoning to taste.

Strain, remove the chicken, and reserve, discard the vegetables, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Skim the fat from the soup.

Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips, as well as a few pieces of chicken. Simmer about 15 minutes, or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or matzo balls. Jewish chicken vegetable soup is usually served with thin egg noodles or with matzo balls.

Tip: Make a chicken salad with the remaining chicken pieces.

If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above. Makes about 10 servings


34 posted on 11/10/2012 2:28:07 PM PST by carlo3b (Less Government, more Fiber..)
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To: TXLady

Love that!...can’t wait to try it.


35 posted on 11/10/2012 3:20:40 PM PST by Badabing Badablonde (New to the internet? CLICK HERE)
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To: libertarian27

Got this one when we used to go to New Orleans for Mardi
Gras back in the seventies. Mardi Gras Brunch: take a pack of frozen hash brown potatoes. Thaw them and press them into a pie plate. Fry up some sausage in a skillet, poor off the grease, and put it into the pie plate on the hash browns. mix up about 8 eggs with a little milk or cream and pour them over the sausage and potatoes. Put it in the oven at 350 for about 30 minutes. Voila! Mardi Gras Brunch. Serve with Mimosas. {Champagne and Orange Juice}. Enjoy.


36 posted on 11/10/2012 3:55:04 PM PST by Desparado
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To: libertarian27

So happy to hear.

Compared to some other folks around here we fared will with Sandy. Only 38 hours without power. Had 6 inches of water in the barn (what a shame all the guns were in there wink wink.) The transmission went on my car and the breaks went on my husband’s, and the power surge when it was restored killed the water pump, so another 3 day without water or heat.

But we still have a home, we know far too many that can’t say that. There are towns/communities near us that are half gone. Of course the MSM is not reporting any of it, heck most of Virginia doesn’t even know how much damage we had here. I’ve actually had folks on face book in other parts of Virginia tell me that if it wasn’t for my postings they wouldn’t know Sandy caused any damage here. Go figger.


37 posted on 11/10/2012 5:04:51 PM PST by Gabz (Democrats for Voldemort.)
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To: bgill
In case someone doesn’t know, the toilet will flush with a gallon of water poured into the bowl so fill the tub and set a container (the ice cream container that have a handle work well) beside the toilet.

And remember the 60s water shortage mantra:

Blue is new;
Green is keen;
Yellow is mellow;
Brown is down!

38 posted on 11/10/2012 5:07:44 PM PST by ApplegateRanch (Love me, love my guns!©)
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To: MHGinTN
oooo, now that is evil! Tempting an icecreamaholic with that recipe is just EVIL!

Try it and let me know! I bet it's the best damn chocolate ice cream you've ever had.
39 posted on 11/10/2012 5:08:53 PM PST by youngidiot (God help us.)
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To: carlo3b

I KNEW that was going to be a Carlo recipe, before I finished the description! ;-) Thanks for posting it; copied & stored.


40 posted on 11/10/2012 5:11:04 PM PST by ApplegateRanch (Love me, love my guns!©)
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