Posted on 10/15/2011 9:39:16 AM PDT by libertarian27
Welcome to the 45th 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 five- 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.
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(On Dec 10th I'll be posting a thread with all recipes for this past year - 52 weeks of recipes - as a sort of online Cook Book. The recipes will be sorted by type and referenced to the week that it was posted. If you have a recipe you'd like to get onto the "Free Republic Cooks Cookbook" Post for this year, get 'em in now - 2 months to go :>)
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October 15 - National Roast Pheasant Day / Mushroom Day
October 16 - World Food Day- Oatmeal Day
October 17 - National Pasta Day
October 18 - National Chocolate Cupcake Day
October 19 - National Seafood Bisque Day
October 20 - National Brandied Fruit Day
October 21 - National Pumpkin Cheesecake Day
Recap of recipes from last week (Oct 8th Thread)
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 06 __ Lemon Baked Chicken Wings
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 29 __ Roasted Seeds
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 45 __ Trillian’s Arancini Di Riso
Beans __ Week 10/08/11 __ Post # 47 __ Beans with Tequila
Cake __ Week 10/08/11 __ Post # 43 __ Chocolate Mousse Cake
Cookies __ Week 10/08/11 __ Post # 28 __ Fluffernutter Cookies
Glaze/Icing/Sauce __ Week 10/08/11 __ Post # 43 __ Easy Chocolate Ganache
Ice Cream __ Week 10/08/11 __ Post # 03 __ Popsicles
Marinades/Sauces __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Relish
Pies __ Week 10/08/11 __ Post # 48 __ Utterly Deadly Southern Pecan Pie
Pizza __ Week 10/08/11 __ Post # 09 __ Super Bowl Sausage Pizza
Rice __ Week 10/08/11 __ Post # 21 __ Cranberry Brown and Wild Rice
Rice __ Week 10/08/11 __ Post # 30 __ Lemon Pilaf
Salad __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Mold
Salad __ Week 10/08/11 __ Post # 12 __ Layered Cranberry Salad
Vegetable __ Week 10/08/11 __ Post # 35 __ Baked Acorn Squash
Vegetable __ Week 10/08/11 __ Post # 51 __ Corn on the Cob
Vegetable __ Week 10/08/11 __ Post # 52 __ Stuffed Tomatoes
Waffles/Pancakes __ Week 10/08/11 __ Post # 07 __ Johnny Cakes
http://www.freerepublic.com/focus/chat/2789791/posts?page=53#53
*****Ping to the FR Weekly Cooking Thread Ping List*****
(to be added/deleted - please post here or PM me)
I changed up the formatting for the recap above - it looks a bit funky but will help me when I post up the Online Cookbook here in December.
(I hope I get all the categories right:>)
Redneck sushi.
Take a slice of ham. I just like the Oscar Meyer chopped ham that’s rectangular shaped.
Spread Philly Cream Cheese on it.
Roll a Vlasic or (refrigerated, good) pickle spear in it.
Put in fridge to chill.
Slice the rolls so that the pieces look like sushi on a plate.
Sounds like a good tailgate appetizer!
Really cute idea. And if you felt like making it a bit more upscale (although red neck is good), you could change around a few ingrediants and still come up with the good taste and the right look.
We used to be part of a group that did soup and sandwich sermons with alternating churches providing the food. Someone sent in cream cheese with chopped black olive sandwiches - I thought it looked weird until I tasted it - great for tailgating too!
I really like cream cheese with chopped green pimento stuffed olives on good crackers or preferably served on the thin pumpernickel cocktail bread.
Cool. I call that the Atkins Special. I do the same thing with Nova Lox, cream cheese and capers. If you put another layer of cream cheese on the outside and then roll it in crushed pork rinds you have what I like to call a protein bomb.
Olive Cheese Balls
2 C shredded cheddar cheese
1 1/4 C flour
1/2 C butter, melted
36 small pimento olives (well drained, blotted dry)
Mix cheese and flour; mix in melted butter, slightly cooled. Mold about 1 tsp. dough around each olive. Shape into ball. Place 2” apart on ungreased cookie sheet. Cover and refrigerate at least 1 hr. Bake at 400 degrees until set, about 15-20 min.
That sound like something I would enjoy.
They’re like cheese crackers. Very good and very rich. Good with cocktails, wine or beer.
Eggs Madison -- as prepared at St. Louis C. C., St. Louis, MO.
2 English muffins, sliced and buttered
4 large eggs
8 oz. smoked salmon, sliced thinly
medium capers, to taste
Hollandaise sauce (fresh-made is best, but bottled isn't bad)
Warm the Hollandaise gently. Lay out the sliced muffins on plates, and place 1/4 of the smoked salmon on each muffin. Warm the plates in an oven set to bake/warm.
Poach the eggs, medium. If using a pot or sauce pan to poach, add 1 TBSP white vinegar to each 2 qts water, to prevent the eggs from scattering. If using an egg poacher, the vinegar is not needed.
Remove plates from oven. Place 1 egg, ideally w/o breaking, onto the centre of each muffin. Spoon Hollandaise generously over the egg/muffin. Garnish with capers (more is better, imnnho!) and serve immediately.
Makes 4 servings.
Wild Pig Ham
In a large tub mix 2 teaspoons per ten pounds Curing Salt (Pink Salt)
3/4 cups Kosher Salt, and 1 cup of brown sugar. Fill tub with about 2 liters of water (enough to cover ham) add the whole ham and let sit. It will take the cure about 2 lbs per day to work so a 10 pound ham will take 5 days.
After the curing is done, take out the ham and rinse with cold water and pat dry. Rub with your favorite rub and smoke or bake the ham until the temperature at the bone is 165 deg. F.
I suppose you could use a farm pig, if you can stand the taste. Wild pig is better.
I just received my TOH Simple and Delicious Oct./Nov. issue and thought this looked like a winner. As I haven’t made it yet, I can’t vouch for it, but it looks great, and fairly easy to make. It received 5 stars in the on-line edition. I’m planning on trying it for the holidays, probably Christmas.
Chocolate Cannoli Cake Roll
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling
Ingredients
1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 eggs
FILLING:
2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside.
In a large bowl, combine the cake mix, water, oil and eggs; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
prepared pan.
Bake at 350° for 12-14 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a small bowl, beat the cheeses, confectioners’ sugar, vanilla and
cinnamon until smooth; stir in chips. Unroll cake; spread filling
over cake to within 1/2 in. of edges. Roll up again. Place seam side
down on a serving platter. Refrigerate for 2 hours before serving.
Yield: 12 servings.
Nutrition Facts: 1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.
Children love to make their own treats and after school snacks and cream cheese is one of those great foods that can easily make bite size snacks kids can make themselves. My children used to make these with me in the kitchen as appetizers and finger foods for holiday gatherings, game day parties, after school snacks, etc.
Using softened cream cheese mixed with one or more of the following ingredients, roll into balls (so the children can play with the food). These combinations also make great spreads to serve with crackers if you don’t want to roll it into balls. The finished balls can be rolled in other ingredients as well for a pretty presentation, so I will list some of our favorites below.
Ingredients for combining with the cream cheese (use one or more)
Black olives, green olives, stuffed olives, or just about any kind of olive or even an olive tapinade as long as it is drained of any excess liquid.
Diced pimentos, or any finely diced peppers (jalepenos are great for a spicy version)
Any thinly sliced and chopped lunch meat
Any kind of shredded cheese
Any kind of pickles finly chopped and drained of extra juice.
Crumbled Bacon
Vegetables such as finely chopped celery, carrots, onion or even zucchini
Pickled vegetables finely chopped and drained of excess liquid
Ideas for rolling the balls:
Sessame seeds
Chopped nuts
Crushed crackers
Crushed pork rinds
Crushed potato or tortilla chips
Crushed dry cereal (not sweet ones but Corn flakes and cheerios and chex work well)
Finely chopped herbs such as parsley, dill, or basil or a combination of your favorite fresh herbs
“Olive Cheese Balls”
Wondering what kind of critter these come from?
Today is also Nation Chicken Cacciatore Day
From animal171. Watch out, you’re next! ;)
Yum!
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