Free Republic Recipe Thread (Memorial Day)

FreeRepublic Cooks | May 25, 2013 | libertarian27

[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.

[Islander7]

Southern style turnip greens:

In a large pot (8 qt) sear one slice bacon and a hunk of smoked salt pork till slightly browned. Fill pot half way with water. Place washed and shredded greens in pot, stuffing in as many as you can. Add salt to taste. (Takes quite a bit) Cook over low heat for 1-2 hours.

Fried okra:

Fresh is best, cut in 1/4" pieces. If you use frozen, be certain it is fully thawed. In a medium mixing bowl, add okra and at least 2 heaping tbl spoons of medium ground, plain yellow corn meal. Mix until all okra is coated. Let stand for about 30 minutes and stir again, adding a little more meal until okra is fully covered. Salt and pepper to taste.

In a large black iron skillet, add just enough peanut oil to cover the bottom 1/8" deep. On medium heat, add okra once oil is hot. Allow it to cook until the bottom part is brown; flip it over and cook til the other side is browned. Place in a paper towel lined bowl before serving.

Creamed corn:

Just corn and butter, slow cooked over low heat and stirred continuously.

Grilled pork chops:

Dry rubbed and grilled over high heat. Crispy outside, juicy and tender inside.

Corn bread: (Secret family recipe, can't share....OK, OK, my wife makes the corn bread. Last time I attempted cornbread, we needed a chisel to get it out of the skillet. Contrary your opening remark, it is her only contribution to the meal.)

Wash it down with a big glass of sweet iced tea.

Ice cold watermelon for desert, then a long nap....

[WhyisaTexasgirlinPA]

Yikes I had to go back and look at my post to be sure I had not written "ribs is good" - whew, I correctly wrote the recipe is good.. lol

Of course nothing beats really good smoked ribs but this recipe works in a pinch - I agree. I've also done them in the crock pot in a sort of reverse recipe - I cut into pieces of about 3 ribs in a section - season with a dry rub or overnight in the liquid, then grill until the meat gets a little browning on it - then cut into individual pieces and place in crock and pour bbq sauce over the top - let them cook on low for several hours.

[ken5050]

Thanks..I see now that it calls for TWO packages of the pudding..I misread it at first.

I think one of the ladies at my church probably has a trifle bowl..gonna see if I can borrow it tomorrow, and make it with multiple layers..maybe add some nuts and/or shredded coconut...will let you know how it turns out..

[WhyisaTexasgirlinPA]

Thanks!

[dsrtsage]

Easy poppers

lots of jalepenos. cut in half and seeded
cream cheese
bacon
lil’ smokeys

Fill the jalepeno with cream cheese, put a lil smokey on top of it, and wrap it in a piece of bacon.

Grill

[dsrtsage]

Easy Shrooms

Get a bunch of Portabello Mushrooms, remove stems

place on foil, cover in cheap italian dressing

double wrap in foil

Grill

(these are phenomenally good, you will be surprised how much people like them)

[bgill]

You’re welcome. These are really easy and the taste is perfect.

If you don’t have a bunch of little pie plates to bake the buns, I imagine you could bake it in whatever and then slice it to size. For a “bun” shape, you could bake them in those little old corningware sauce pans with handles or any small size pot that’s oven proof. Or years ago, Schlotsky had a large 12” sandwich that they’d cut into quarters so a couple of regular pie pans should work the same.

[dsrtsage]

This I stole from recipesource.com. Every party I have brought these to, these were the first food items to disappear, always a hit...and not Fried...sesame chicken fingers with plum sauce...

3 lb Chicken breasts, skinless
-boneless
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 t Soy sauce
1 t Paprika
1 t Pepper — freshly ground
1 Garlic clove — minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter — melted
12 oz Plum perserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish

1. If the breasts are whole, split them. Cut each
chicken breast half crosswise into 1/2-inch strips.
In a large bowl, combine buttermilk, 1 T of the lemon
juice, Worcestershire, soy sauce, paprika, pepper, and
garlic. Add chicken strips and toss to coat. Cover
and marinate at room temperater for 1 hour, or
refrigerate overnight.

2. Preheat oven to 350F. Drain chicken well. In a
large shallow bowl, toss bread crumbs with sesame
seeds to mix. Roll chicken in crumbs to coat.
Arrange in a single layer on a greased baking sheet.
Drizzle melted butter over chicken fingers. Bake for
35 minutes.

3. Meanwhile, in a nonalluminum saucepan, combine
plum preserves, mustard, horseradish, and remaining 1
T lemon juice. Melt over low heat, stirring, until
smooth.

4. Serve chicken fingers hot or warm, with plum sauce
for dipping, on the side.

[OldPossum]

Bookmark.

[bigbob]

Meat
Fire

End of recipie

[libertarian27]

I’ve been on a low-carb kick lately and changed my potato addiction to Mashed Cauliflower addiction:)

Mashed Cauliflower (serving for 2-3 sides)
16oz bag frozen cauliflower (or equivalent fresh)
1 Tablespoon butter
4-6 tablespoons Cottage Cheese
2 slices American Cheese
Dash of Nutmeg - Salt & Pepper to taste

Steam cauliflower until falling apart cooked
Drain and put back into same pot
(heat to get rid of any water left and keep on heat)

Add butter, cottage cheese, sliced cheese
Mash with a stick blender (best) or electric mixer
Season to taste

[libertarian27]

You know how you look on the net for “best....recipe”?
I did that for carrot cupcakes - and they aren’t lying.
These are awesome - first batch I didn’t have time to make frosting but it didn’t matter, they became the ‘best ever’ carrot muffins! :)

Best Ever Carrot Cake Cupcakes

Ingredients:

4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, well drained
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots
1 cup chopped pecans

For Frosting:

1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Milk
Toasted pecans, chopped (optional for garnish)

Method:
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecan. Line a muffin tin with cupcake wrappers. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar, vanilla and cinnamon. Beat until the mixture is smooth and creamy. Add milk a tablespoon at a time, if needed to get a smooth consistency. Top with the toasted chopped pecans.

http://half-bakedbaker.blogspot.com/2011/11/best-ever-carrot-cake-cupcakes.html

[USS Alaska]

Start with three fingers of Johnnie Walker Black {or Wild Turkey if you prefer to drink American) pour neat and sip.

When your wife calls you for dinner, it will be fine tasting food, regardless of what is served.

Stay at home and don't drink and drive.

Go Pens.

[fish hawk]

Your recipe is a “guess”. I’ve done that too. Most of us who live here on Maui have tried to copy the Azeka Ribs and like my tries, close is the best we can do. I know the Azeka family and the elders are gone now but some still have the recipe but it is kept a dear family secret. That is why people call their recipe “Azeka Style” ribs as they are not Azeka Ribs true recipe.

[illiac]

I miss their ribs....we go to Hawaii about once every two years....again this October...They used to sell packages of them in Seattle when I lived there, but of course, no more

[illiac]

I also use this recipe on pork tenderloin for mushu pork....works great....

[Little Bill]

Add 1/3 cup vinegar to your starter. Gives it that sour taste.

Give it a 24 hour start.

My Starter: Same as yours plus Vinegar, started 5 years ago, fed with a cup of water and flour weekly to replace what I have used. If you don’t use weekly toss half and feed.

[reformedliberal]

Don’t know where you live, but Genoa Salami is an East Coast nomenclature. It is the same as Hard Salami, which is what it is called here in the Northern Midwest.

[Coldwater Creek]

I'm sorry Ken, but every time I see one of your post, I can't help but think of your years of having the Clinton's for neighbors. I give you my permission to eat the whole bowl. You deserve it.

[Ditter]

save!