Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Cooking Thread *Recipes* July 30, 2011
FreeRepublic Cooks | July 30, 2011 | libertarian27

Posted on 07/30/2011 7:53:35 AM PDT by libertarian27

Welcome to the 34th installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 121-135 next last
To: reformedliberal

I will have to look for some of that Dawn Power Dissolve. Have not noticed it before and could use it when I leave rice to cook to long!


61 posted on 07/30/2011 10:25:19 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 59 | View Replies]

To: Red_Devil 232

LOL You can also peel it, slice it lengthwise, run a spoon don the center to remove the seeds then slice it and make a mock apple pie. Can’t even tell the difference. or:

Zucchini Oatmeal Cookie

1 1/2 c. sugar
1 c. butter
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 eggs
1 tsp. vanilla
3 c. flour
1 c. raisins
2 c. grated unpeeled zucchini
1 c. nuts, optional
3 1/2 c. oatmeal

Cream together sugar, butter, eggs, salt, and vanilla; mix together flour, baking soda, cinnamon, oatmeal. Add to creamed mixture and mix well.

Add raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake in 350 degree oven for 10-12 minutes. Makes about 70 cookies.


62 posted on 07/30/2011 10:25:28 AM PDT by Netizen
[ Post Reply | Private Reply | To 51 | View Replies]

To: WhyisaTexasgirlinPA

Just a note: The ingredients for the Cream Cheese Filling don’t print when one prints out the recipe at the link.

Need to print the ingredients list off the page before clicking on Print.

The only item we noted that can’t be determined by reading the prep list is how many eggs. So need that information as other recipes one might assume similar are double the amount of eggs as those recipes don’t require egg separation.


63 posted on 07/30/2011 10:36:05 AM PDT by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
[ Post Reply | Private Reply | To 4 | View Replies]

To: Liz

Now I love corned beef hash. Do you put the heavy cream on top of the uncooked egg?


64 posted on 07/30/2011 10:39:40 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 57 | View Replies]

To: rockinqsranch

3 eggs for the sponge cake and two eggs for the filling. From the ingredients list.


65 posted on 07/30/2011 10:54:45 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 63 | View Replies]

To: illiac

Thanks for sharing this recipe. I had stuffed pepper soup a few years back and have been meaning to make it ever since. It was wonderful. I’ll be making up a batch this coming week.


66 posted on 07/30/2011 11:22:16 AM PDT by pops88 (Geek chick over 40)
[ Post Reply | Private Reply | To 11 | View Replies]

To: libertarian27

This recipe has become a “go to” for me and is great for a snack. I pair with a sauce for dipping so the rolls aren’t soggy. They’re very quick and easy to make. There are too many possible combinations to list:

http://chaosinthekitchen.com/2009/10/pizza-or-anything-egg-rolls/

Pizza Egg Rolls (or any flavor egg rolls)

makes as many as you like, prep 10, cook 10-15 min
1 package egg roll wrappers (usually refrigerated in the produce section of the grocery store)
any combination of filling ingredients you like
water
a matching dip
Preheat oven to 400°F.
Lay egg roll wrapper on your workspace like a diamond.
Place about 1/3 cup of filling ingredients in the center.
Dip you index finger in water and wet the edges of the wrapper.
Fold the bottom corner up to make your diamond a triangle.
Fold the side corners in and roll the egg roll up to the top to seal.
Repeat for all remaining egg roll wrappers.
Spray a cookie sheet with oil and place egg rolls seam side down on the sheet and lightly mist the tops with oil.
Bake rolls 10-15 min, turning half way, or until golden brown on both sides.
Serve with dip or allow to cool, then place in freezer bags and freeze.
The reheat from frozen, bake for approximately 10 minutes at 400°F.


67 posted on 07/30/2011 11:32:29 AM PDT by pops88 (Geek chick over 40)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

bumping...


68 posted on 07/30/2011 11:36:37 AM PDT by redhead (Don't bother to impeach the miserable SOB, ARREST him!)
[ Post Reply | Private Reply | To 2 | View Replies]

To: rockinqsranch
Thanks - My parents lived in Brooklyn for a few months when they first married and would "gaze" in the window of Juniors longingly - they couldn't afford luxuries at the time.

I found a wonderful cookbook/history of Juniors and gave to my Mother for Christmas one year. It is a great book with lots of other recipes in it!

69 posted on 07/30/2011 11:44:01 AM PDT by WhyisaTexasgirlinPA (Going into Rehab means never having to say you are sorry....)
[ Post Reply | Private Reply | To 63 | View Replies]

To: Red_Devil 232

Yes, I know, thanks.


70 posted on 07/30/2011 12:16:40 PM PDT by rockinqsranch (Dems, Libs, Socialists, call 'em what you will, they ALL have fairies livin' in their trees.)
[ Post Reply | Private Reply | To 65 | View Replies]

To: bgill
I just got my copy of Williamsburg Art of Cookery down from the shelf and the price tag is still in it. I paid $2.95 for it in 1960. If I don't use it soon it will be $2.95 wasted. LOL!
71 posted on 07/30/2011 12:20:11 PM PDT by Ditter
[ Post Reply | Private Reply | To 31 | View Replies]

To: bgill
6 lb. Jamaica pepper (I’m guessing that’s a hot pepper)

I googled it and found that Jamaica pepper is nothing more (or less) than the king of spices, my beloved allspice. If I had to limit myself to one spice, I would take allspice even over black pepper.

Mostly used as a sweet spice, it is also in most corned beef spice packets. It gets along very well with beef and other meats. Try dropping a dozen of the berries (contained in a spice ball or cheesecloth) in bean or pea soup.

I have a pepper mill I have dedicated to the grinding of whole allspice berries, which I would think is what I am sure they are talking about.

If they meant dried Jamaican peppers, they would mean chiles, and six pounds of those would be a huge amount.

72 posted on 07/30/2011 12:25:47 PM PDT by magslinger (How do you say 'Forward Operating Base' in Arabic? 'Mosque.')
[ Post Reply | Private Reply | To 20 | View Replies]

To: Red_Devil 232

Just checked my bottle: Dawn Power Dissolver. I love it. It even cleans up from potstickers.


73 posted on 07/30/2011 12:34:07 PM PDT by reformedliberal
[ Post Reply | Private Reply | To 61 | View Replies]

To: reformedliberal

I’m going to have to score me some of that power dissolver - although I still cling to my copper scrubbers and mr. clean magic erasers- this could add to the arsenal:)


74 posted on 07/30/2011 12:51:58 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
[ Post Reply | Private Reply | To 73 | View Replies]

To: reaganaut; Red_Devil 232; Sacajaweau

"Where's the CHEESE?"

75 posted on 07/30/2011 12:55:09 PM PDT by ApplegateRanch (Made in America, by proud American citizens, in 1946.)
[ Post Reply | Private Reply | To 8 | View Replies]

To: reformedliberal

Probably work nice on a class cook top stove too.


76 posted on 07/30/2011 1:09:52 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 73 | View Replies]

To: magslinger

Thanks for that info. I had thought a hot pepper since Jamaica is known for it’s hot spicy food. Wonder why they called it a pepper though.


77 posted on 07/30/2011 1:35:40 PM PDT by bgill
[ Post Reply | Private Reply | To 72 | View Replies]

To: Red_Devil 232

Yes-—dribble it on the raw egg right before the final bake.

In my version I left it off -— to lessen the calories.


78 posted on 07/30/2011 1:39:57 PM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
[ Post Reply | Private Reply | To 64 | View Replies]

To: bgill

Ah Ha, I think I found out why
http://greekfood.about.com/od/herbsspices/p/allspice.htm
((Allspice (Pimenta dioica) was discovered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Chanca. It was introduced into European and Mediterranean cuisines in the 1500s.
The “Jamaica pepper” - another name for allspice - continues to be grown primarily in Jamaica, though a few other Central American countries produce allspice in comparatively small quantities....))

Probably called it ‘pepper’ because they look like peppercorns.


79 posted on 07/30/2011 1:50:12 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
[ Post Reply | Private Reply | To 77 | View Replies]

To: magslinger

http://home.acceleration.net/2000/HotPeppers/peppers.htm

8th one down


80 posted on 07/30/2011 1:58:22 PM PDT by Netizen
[ Post Reply | Private Reply | To 72 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 121-135 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson