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FR Weekly Cooking Thread *Recipes* Nov 12, 2011
FreeRepublic Cooks | Nov 12, 2011 | libertarian27

Posted on 11/12/2011 9:05:46 AM PST by libertarian27

Welcome to the 49th 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 nine- 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.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
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To: Ladysmith
Going to have to try this one, too.

If you're going to try the bun recipe I posted, reduce the amount of bread flour by 1/2 cup.
I did this yesterday, and the buns turned out perfect, soft and fluffy.

They were also gone within 24 hours.
121 posted on 11/13/2011 5:37:57 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Red_Devil 232

Let me ask about some gravey that you made a few years ago with turkey wings, lottsa vegies and roasted it till it fell apart, strained it and made a gravy for you holiday meals, a bird maybe. Could you link me to that thread or describe it here. Walmart had huge turkeys for 58cnt per lb and I bought one, a 21 pounder. I haven’t cooked a whole turkey in a while.


122 posted on 11/13/2011 5:59:59 PM PST by rightly_dividing (1st Cor. 15:1-4)
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To: illiac

I made your mom’s Apple Cake recipe last night and it turned out very good! I cut the am’t of oil back to 1/2 cup and reduced the sugar, using 1 3/4 cup plus the 1/2 cup that was mixed with the apples & cinnamon. (Used home-canned applesauce that was slightly sweetened.) Definitely a keeper recipe. Thank you for posting it.


123 posted on 11/13/2011 6:10:20 PM PST by elli1
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To: Bizzy Bugz

Thanks. The yeast is still good until next year. I always keep it in the freezer, and let it get to room temperature before adding it into the mix.


124 posted on 11/13/2011 7:36:09 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Trillian

Thanks for the link.


125 posted on 11/13/2011 7:40:27 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Rio

I figured it out. I reduced the amount of flour by 1/2 cup, and used milk at 100 degree temps. They turned out perfectly.


126 posted on 11/13/2011 7:41:57 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Netizen

Thanks for the recipe, which reminded me to get some all purpose flour on my way home from work tomorrow morning.


127 posted on 11/13/2011 7:45:06 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Netizen
What kind of flour are you using?

Bread flour.
128 posted on 11/13/2011 7:46:03 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: Red_Devil 232
Don’t use instant yeast!

Got it. Thanks.
129 posted on 11/13/2011 7:48:34 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: bgill
Slightly warm = baby bottle warm

I figured it out. I make the milk to 100 degrees, mix in the egg with the thermometer needle and pour it into the bread machine. Then, I add the dry stuff on top and the yeast in a dry hole at the center. After reducing the flour by 1/2 cup, they turned out perfectly.

Thanks.
130 posted on 11/13/2011 7:52:48 PM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: texas booster

I thought I read or heard that a Campbell cheese soup had been discontinued. I did a search and see that a local store does carry the Campbell cheese soup. It was called for in the crockpot scalloped potatoes in one of the recipes from that first link you gave.


131 posted on 11/13/2011 9:41:57 PM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: Red_Devil 232

Question:
What’s the difference between regular all purpose flour and King Arthur’s? I found it at the store and got some.


132 posted on 11/14/2011 5:40:05 AM PST by RandallFlagg (Look for the union label, then buy elsewhere.)
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To: rightly_dividing
I forget where I got the actual recipe for the turkey gravy. But I remember I had bought two huge turkey wings and used them along with carrots, onions, garlic and maybe some green peppers. These were baked in a slow oven (200F) for a couple of hours until everything looked ready. As in the picture I took below.

Photobucket

I then removed all of the ingredients and deglazed the pan every thing then went into a huge pot of water and I let it simmer until I figured all the goodness was extracted from the ingredients. I then strained it and used just the liquid to make the gravy. Came out real good. This can be done a couple of days before you will need to use the liquid for the gravy.

133 posted on 11/14/2011 8:38:30 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

That looks very tasty! :)


134 posted on 11/14/2011 8:43:09 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: Red_Devil 232

Three bulbs of garlic, or did I miss one?


135 posted on 11/14/2011 8:50:08 AM PST by magslinger (To properly protect your family you need a Bible, a twelve gauge and a pig.)
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To: rightly_dividing
Ok this is where I got the recipe except I did everything in the oven not just the turkey wings. I did reduce the temp of the oven so I would not burn the veggies to a crisp.

Video - Tempting Turkey Gravy

136 posted on 11/14/2011 9:01:57 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: magslinger

I think it was only two bulbs cut in half one half fell apart in the lower right hand corner. I remember I also had celery in there.


137 posted on 11/14/2011 9:07:22 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Thanks for your effort. I remember how good the picture looked and how good it sounded. We have not had turkey in a few years, but I bought a couple of them at Walmart the other day for this year’s holidays.


138 posted on 11/14/2011 12:06:32 PM PST by rightly_dividing (1st Cor. 15:1-4)
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To: rightly_dividing

I prefer ham during the holidays - so much easier to deal with. But every once in awhile we get a craving for turkey and the fixings.


139 posted on 11/14/2011 12:27:11 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: RandallFlagg

I have used King Arthur’s flour and don’t know the difference except for price. I usually just buy 25 lb bags of all perp. and Bread flour at Sam’s. Works fine for me. I keep them in 5 gal. food grade buckets. Same with the rice I buy.


140 posted on 11/14/2011 12:37:07 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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