Posted on 05/25/2013 8:22:02 AM PDT by 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.
Barbeque–it’s the only type of cooking a “real” man will do. When a man volunteers to do the ‘BBQ’ the following chain of events are usually put into motion.
The woman goes to the store.
The woman fixes the salad, vegetables, and dessert.
The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drink in hand.
The man places the meat on the grill.
The woman goes inside to set the table and checks the vegetables.
The woman comes out to tell the man that the meat is burning.
The man takes the meat off the grill and hands it to the woman.
The woman prepares the plates and brings them to the table.
After eating, the woman clears the table and does the dishes.
Everyone praises man and thanks him for his cooking efforts.
The man asks the woman how she enjoyed ‘her night off’ and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women.
~Ping~ to the recipe thread
Happy Memorial Day Weekend
Last threads recipes:
~Beef~ _ Post# 20 _ Corned Beef
~Beef~ _ Post# 39 _ Corned Beef
~Cakes & Cupcakes~ _ Post# 58 _ Apple Pie Cupcakes
~Candy, Fudge & Truffles~ _ Post# 57 _ Crock Pot Candy Bars
~Cookies & Brownies~ _ Post# 29 _ Chocolate Chip Cookies
~Cookies & Brownies~ _ Post# 47 _ Chocolate Chip & Walnut Blondies
~Pasta & Grains~ _ Post# 7 _ Mushroom Lasagna
~Pasta & Grains~ _ Post# 10 _ Pancetta Leek Mushroom Pasta
~Poultry~ _ Post# 14 _ Pan Fried Chicken Cutlets
~Poultry~ _ Post# 19 _ Chicken Tacos
~Poultry~ _ Post# 25 _ Chicken Breast Fillet
~Seafood~ _ Post# 9 _ Low Country Boil
~Seafood~ _ Post# 41 _ Salmon Cakes
~Seafood~ _ Post# 55 _ Salmon Croquettes
~Seafood~ _ Post# 56 _ Salmon Croquettes
~Soups, Stews & Chili~ _ Post# 37 _ Creamy Asparagus Soup
Link
http://www.freerepublic.com/focus/chat/2992848/posts?page=59#59
EZ Ribs
Get ribs, baby or whatever.
Dry rub, wet rub of your choice
Coals and smoke’m for an hour-hour/half, low heat.
Continue for low heat another hour, basting with sauce.
Eat.
Eat.
Any type of ribs (I like baby back)
Dales liquid fajita seasoning
BBQ Sauce
Get a deep container to bake the ribs in and cut slabs into workable pieces (I usually cut each slab into three pieces).
I marinate the ribs in liquid fajita seasoning overnight but this isn't necessary. put ribs into pan, they can overlap, and cover with foil. Bake on a low heat, 250 or so, for about 2 1/2 hours. About every 45 minutes take them out and turn, rearranging them so the ones on top occasionally touch the liquid in the pan). When they are beginning to look like meat is pulling a bit away from bone they are ready. At this point either transfer to a grill, apply bbq sauce and allow to brown a bit, or drain off the liquid and brown under the broiler.
A friend loaned me “The Cajun Gourmet - Afloat and on the Road”. The first recipe I have to share, as written:
Clovice’s Hiding Sauce
A Good Hiding Sauce for Bad-Tasting Food
Calorie count - who cares?
De definition of dis sauce is de Creole method of hidin’ bad-tastin’ food.
Ingredients:
2 c. white roux
2 c. white wine (for me)
1 c. tabasco sauce
1 bunch of half-bombed guests
1 bunch of appetizers
1 bunch you owe money to
Combine ingredients. Bring to a boil. Serve guests as many appetizers and drinks as possible. Fill dem wit liverwurst, ham and all ‘kinda stuff. Lead dem to de table. Place large portions of bad tastin’ food on deir plate. You don’t want any leftovers anyway. Cover generously wit de a’bove sauce and watch dem fools say de meal was good.
My wife uses the medium blade of the food processor (or dice finely)
celery
carrot
onions
garlic (to taste)
Squeeze out juice and mix together
Roll up in won ton wrappers and deep fry
THAT'S the basic ... NOW add browned ground beef, or small shrimp, or pork or whatever to make a meat Lumpia.
WARNING:
Make a couple of hundred for a party of 4 or more .. trust me ... they get eaten fast.
Make a sweet and sour dip with;
(the same medium process or fine dice;
a large can of crushed pineapple
a minced medium onion
a grated carrot (or two)
a tablespoon of minced ginger
1/2 cup apple cider vinegar
a Crushed (dried) hot chile pepper
1/4 cup sugar
1/2 TSP salt
2 TBSP corn starch disolved in 4 TBSP hot water
Combine all in saucepan except corn starch
heat and simmer 5 min
slowly add corn starch mixture
another 5 min
cool to room temp
Anyone have a good recipe for crab/lobster stuffed portabello on the BBQ?
Ribs:
I use a dry rub for my ribs:
Garlic powder
Onion Powder
Natural Tenderizer
Ground pepper
Salt to taste, right before I cook
Optional - Chile powder, mustard powder, cumin
After grilling, I let the ribs cool before cutting (very important) and then, I brush on the glaze:
Apricot all fruit (or preserves) 1/2 a jar
Lemon juice (can use lime) 2 tablespoons
Favorite bar-b-q sauce 1/2 cup
Cayenne pepper to taste (just for a little heat)
-heat is a sauce pan until it bubbles
You FReepers are lucky that you have me, I’m telling you.
I have made this dessert twice in the past month. Both times there were no left overs.
Chocolate Lasagna
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Mmmm ... MM!!!
Sounds good.
Sounds good - I use various things but just wanted to give an easy “non smoker” recipe for those who don’t have access. Your glaze sounds good!
Yes I do! Saute a finely diced onion, some chopped bacon, a little garlic (really anything you want can be added) then melt in a brick of cream cheese - add the crab/lobster and gently stir to warm just a bit - at this point you can put smoked gouda cheese in the mushroom (optional) then pile in the cream cheese/crab mixture - sprinkle top with bread crumbs or leave untopped - I pour just a bit of white wine or water into the pan - bake 30 minutes or so until mushrooms are soft. Basically any ingredients to flavor the meat and then add cream cheese - I like to use the large portabella mushrooms but this works as a good stuffing for any type.
Also..the amount of milk you're adding to the pudding is almost TWICE what's usually called for on the box. Is that on purpose?
Lastly...any preference as to semi-sweet or bittersweet for the chips? I may try is with Reese's pieces or Heathbar chips..
FOR LATER
http://texascookin.blogspot.com/2012/04/if-you-like-schlotzskys.html
Maybe not a Memorial Day bbq but here’s a great recipe for a Schlotzsky’s original sandwich which would be good for a picnic along side that bbq. I’ve been making these for a few months and they turn out perfect each time. The sourdough recipe is super simple and doesn’t require kneeding. I don’t add the genoa salami because it’s not sold here but I can’t tell the difference without it. I calculate that for the cost of one store bought medium Schlotzsky sandwich, I can make 4 at home for the same price.
Sourdough Starter
1 C warm water (110 degrees F)
1/2 T active dry yeast
1/2 t sugar
1 C flour
Combine water, yeast, & sugar. Let sit until the yeast becomes foamy, about 5 minutes.
Add flour & stir briskly. Cover loosely & let rest in warm, draft-free place for 8 hrs.
Sandwich Bun - Makes 5 med sandwich buns (I spoon out the dough into five little 6” pyrex pie plates but you could use whatever baking dish and adjust accordingly.)
2 t sugar
1/4 t baking soda
3/4 C lukewarm milk
1/2 t salt
2 C bread flour
2 T corn meal
1 recipe sourdough starter
Wisk together sugar, baking soda, milk & starter. Add flour slowly until mix smooth.
Prepare 5 small pie or cake pans w/ non-stick spray & scatter the bottom of the pans w/ corn meal. Divide dough between prepared pans. Spray top of each bun w/ cooking spray, cover & let rise for 1 hr. in warm spot for one hour.
Once dough has risen, spray top w/ cooking spray. Bake in preheated 375° F 20 mins.
Creamy Garlic Dressing
1 C mayonnaise
2T minced parsley
1 T vinegar 1 T milk
1/2 t powdered garlic 1/2 t sugar
1/2 t salt
Whisk together. Keep in refrigerator. Makes about a cup
Filling:
Parmesan cheese, grated
1 C mozzarella cheese, shredded
1 C cheddar cheese, shredded
2 oz. cotto salami, sliced very thin
2 oz. genoa salami, sliced very thin
2 oz. boiled ham, sliced very thin
yellow mustard
6 rings of onion, sliced thin
tomatos, sliced
lettuce, shredded
1/2 C black olives or marinated black olives
Slice open the buns. Apply garlic dressing on each bun. Add Parmesan cheese, roughly 5-6 shakes to lightly dust both entire buns.
Distribute cheddar cheese on bottom buns & mozzarella on the top buns. Put buns in a toaster oven at 375 degrees to barely melt cheese to bubbling a bit. Take out & spread cheese evenly.
On the buns with the cheddar put the olives, then slices of boiled ham covering the entire sandwich overlapping each ham slice. Keep warm.
On the top buns, place cotto salami laid out the same as the ham, then the slices of Genoa salami even spread out on top of the cotto salami, finishing with rings of yellow mustard. Put the top salami bun in the oven and take out the bottom bun and get ready to dress it. On the bottom bun add first shredded lettuce, sparingly just enough to cover the bottom meat. Next, add your slices of tomato and thinly sliced onions.
That stuff is scary good!
And now for something different....used to be a store with the same name on Maui where you could buy these ribs and toss them on the BBQ. Due to the advancing age of the family, the store is no longer in business, but here is the recipe...
Azeka Style Ribs
Your choice of ribs
MARINADE:
Soy sauce
Honey
Rice wine vinegar
Sesame Oil
Minced garlic
Minced ginger
Cornstarch
The amounts vary with the number of pounds of ribs you want to use. The marinade should have a salty, sweet, smoke sesame taste. If it does not, adjust to get that taste. Mine tends to the salty from soy sauce, so I add more homey.
Cut ribs into two bones each and place in marinade overnight or up to 4 days. The longer, the more intense the Asian flavor.
Place on BBQ grill and cook over low heat until the meat begins to fall off the bone. This time will vary depending on the amount of time they were marinated.
While the ribs are cooking, boil the remaining marinade for 5 - 10 minutes and use as additional sauce to pour over the ribs when serves. The cornstarch will thicken the sauce a little. Don’t use too much sauce as a little goes a long way.
These tend to disappear in our family. Enjoy!
It really is delicious.
You crush the entire Oreo, icing and all. It is not as big of a blob as you might think.
When I first made this dessert I bought the big boxes of pudding (this recipe uses the small ones), so I followed the recipe on the box. But if I’m not mistaken a small box calls for two cups of milk, so this recipe calls for less milk.
I use semi-sweet chocolate chips. If you try it with the Reese’s pieces let me know how that turns out ~ cause it sound yummy.
10-4 on that.
One Sunday rain prevented cooking the bay backs on the grill. Fortunate.
My wife put them in a covered roasting pan w/a little cola (I think). Slow roasted about 3 hrs at 250. Basted w/ sauce the last 1/2 hr. They come out falling off the bone tender.
I don't bother w/ grilling them anymore.
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