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Weekly Cooking Thread (Happy New Year) Jan 1, 2011
FreeRepublic | Jan 1, 2011 | libertarian27

Posted on 01/01/2011 8:11:53 AM PST by libertarian27

Happy New Year!

Weekly cooking thread to start the new year. What was your favorite recipe in 2010? Please share and make it a fellow FReepers favorite recipe for 2011.

What are you making this week? Have a favorite left-over recipe idea for all those roasts and big dinner leftovers? Trying something new, need a new tried and true recipe?

Let's get cooking.

TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: baking; cookery; cooking; food; recipes; weeklycookingthread
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To: Bean Counter

Awesome - looks like an excellent marinade!

101 posted on 01/03/2011 4:38:28 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: tubebender


BTW, that’s one of your best X00’s.

102 posted on 01/03/2011 4:54:09 PM PST by glock rocks (Wait, what?)
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To: glock rocks

Thank You Very Much GR but it was my second one today and there is still 7 hours to go. Ask your close relative for the rest of the photos...

103 posted on 01/03/2011 5:02:41 PM PST by tubebender (The coldest winter I ever spent was a summer in Eureka...)
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To: libertarian27

I brought these to a Christmas party. Well received! I used Al Fresco brand sausage, but there are other brands - ?Aidan?


“These sausage bites make a quick and easy appetizer to prepare for a party or get-together. I used chicken and apple sausage, but other smoked sausage would work as well.” (From - Southern Food)


•8 ounces chutney, such as apple cranberry chutney, mango chutney, or other fruit chutney

•1/2 cup chili sauce

•3 packages (12 ounces each, about 12 large links) chicken and apple sausage, cut in 1-inch lengths

•2 small onions, halved and sliced

Combine all ingredients in a slow cooker; stir to blend well.

Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.

Serve hot from the slow cooker.
Makes about 60 smoked sausage bites.

104 posted on 01/03/2011 5:19:17 PM PST by Exit148 (Founder and active member of The Loose Change Club. An easy way to save for Freepathons!)
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To: Exit148

Sounds good! The apple and chicken sausages are really good. We get them every time we go to Costco.

105 posted on 01/03/2011 5:23:02 PM PST by Netizen
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Comment #106 Removed by Moderator

To: All

ReCap of this week’s recipes:

Meal* 5 Squirrel a la francais :)
Meal* 7 Left Over Prime Rib Stroganoff
Meal* 16 Mama’s meatballs.
Meal* 36 BBQ Rub
Meal* 42 Spaghetti Carbonara
Meal* 45 Spinach Mushroom Lasagna
Meal* 53 White Chili:
Meal* 56 Arroz con Pollo
Meal* 84 Canning Chicken - Method
Meal* 87 Canning Meats - Method
Meal* 92 Beef Chili
Meal* 95 Beef Guinness
Meal* 99 Spicy Jerk Marinade for Seafood, Pork or Chicken
Pets* 11 Vegetable Pet Treats
Side* 14 mashed potatoes with cheese and green/red chiles
Side* 17 Quick and Easy Panzanella Salad
Side* 25 Abuelo’s Papas con Chile™
Soup* 6 Split Pea Soup

107 posted on 01/08/2011 8:09:43 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: piroque

marked,, usda,,recipe

108 posted on 01/08/2011 9:58:02 AM PST by piroque (Southern born and Raised,Love "G R I T S")
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To: piroque

I love marrow. One of my guilty pleasures. This one was off the top of my head this morning. I first ate Osso Bucco when I was a kid. I loved it and always wanted to make it.

So I did. It tasted pretty dang good. Is it a traditional recipe? I have no idea. I am sure I am missing a bay leaf here, a sprig of something there, a spice maybe.

6 beef shanks - both sides salted.
Can of tomato paste
Can of diced tomatoes
1/2 onion chopped
4 celery stalks chopped
1 beef bullion cube, melted down in a little water.
3 carrots chopped
3 cups red wine

Heat dutch oven, add olive oil and brown shanks on both sides. Remove from pot and add celery, onion, carrot. Cook that down for 5-6 minutes, adding salt and pepper.

Add tomato paste, diced tomatoes, stir still smooth. Add shanks back into pot. Cover with wine, bullion and if not fully covered, add water.

Cook the heck out of it. Once at boil, turn it down to simmer and let it go for 3 hours, stirring every now and then. When meat falls off shank bones, it is done. Take the marrow out of the bones and don’t tell anyone.

I serve mine over rice. What I do is strain the veggies over the shanks, take the liquid and cook rice in it. That is rich. Add whatever you want to the rice, or just make rice normally.

Serve it up and enjoy.

If someone has a better recipe for this let me know please.

109 posted on 01/08/2011 5:49:42 PM PST by EQAndyBuzz ( Happy Freeping New Year)
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To: EQAndyBuzz
Weekly Cooking Thread. January 8, 2011
110 posted on 01/09/2011 1:20:57 AM PST by Netizen
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