Posted on 02/04/2012 9:50:08 AM PST by libertarian27
Welcome to the 9th installment of the FReeper Weekly Recipe Thread 2012.
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.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
I didn’t think you could freeze eggs? So you freeze the whites separately from yolks?
WOW! Thanks for those tips - I never thought to used the ice cube trays or muffin tins to freeze broth - even though I use both for freezing other things.
I hate carrots, won’t touch them with a ten foot asparagus, but I Love this recipe as does every one I make it for. It’s my most asked for recipe.
COPPER CARROTS
2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste
Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.
Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*.
*Best made a day or two ahead.
Serve - Can be served warmed-up or left cool, your choice.
This is great for a crowd and very easy to make. I made them for a potluck dinner for my trail club & the meatballs disappeared in jiffy. To transport dishes to events, I purchased a crockpot (Hamilton Beach ‘Stay or Go’) with a locking top - best money I’ve spent in a while!
SWEET & SOUR MEATBALLS (Crock pot)
For a crowd:
5 lb. bag meatballs (like Armour)
3 (12 oz.) jars of chili sauce (like Heinz)
1 (32 oz.) jar of grape jelly
Put grape jelly & chili sauce in a sauce pan and heat on the stove until the jelly has melted and combined with the chili sauce.
Put the frozen meatballs in the crock pot & pour the sauce over them.
Heat thoroughly on high.
This recipe can be scaled back for a smaller group:
1 bag meatballs
1 (14oz.) jar chili sauce
1 (10 oz.) jar of grape jelly
Right now, there are three bowls of sauce out. I guess she and her sister are experimenting this year.
One recipe is basically Frank's Hot Pepper Sauce and butter (recipe on their webpage)
One is a Martha Stewart recipe, probably too much "to do" for something that won't be as good as Frank's. Again, she took it from Martha's site.
Third one is from "Simply Recipes", and again appears to have been printed from online.
Soooo... I'd love to post them, but I think there's copyright issues with that. OTOH, I practically gave you the Franks recipe.
Yes, you can! The problem is people try to nuke them or run them under hot water to thaw them which only cooks them. Just thaw them at room temp or in the fridge and they’re like fresh.
You can freeze them yolk with white, or white only or yolk only. I like taking advantage while freezing to separate them for use in recipes like pound cake that require separations. Once frozen in the ice cube trays, pop them out and store them in baggies in the freezer. A cube equals one whole egg.
Kool! thanks for that info... I will start to freeze them.
Sounds yummy, illiac. Thanks.
Our grocery store tends to give a dozen eggs free with other purchases. Couldn’t always take advantage of it because there were plenty at home.
This is great! Thanks for posting it. :o)
There was a Chili-Beer Hot Wings on the Create channel yesterday, along with a blue cheese dip for them. Sounds like fun and looked really good.
Here’s hoping they turn out for you all.
I have two jars of PB that have or will soon expire so your PB cake is perfect.
I haven’t executed the recipe yet (planning to do it today). I hope you enjoy it! The reason that it grabbed me is that it’s the first PB cake I ever had that I actually *liked!*
You’re very experienced w/freezing. Our freezer is about 30 years old. How big is yours? We have two humans (in the family, not in the freezer.) Do you have a reliable source of power? How about a generator? Would appreciate all input.
Libby, is this hijacking? If so, please excuse and will PM from now on. Just thought that maybe someone else might have same questions.
Re: #19
Love curry and have been looking for ways to use turkey since grain and, therefore, beef prices seem to be skyrocketing.
Hope you enjoy it....one of my favorites....
I’m well versed in freezing - I just don’t thaw out well - lol
Any time something is getting close to expiration I stick it in the freezer - months go by and I keep shoving stuff into the recesses of that thing - I don’t take out-thaw-and use as I should.
During our last power outage (October-5 days) I lost everything in the freezer - as pathetic as it sounds I had meat in there with a 2007 date on it - ick! I really-really don’t like to thaw out stuff:>) Most packages get lost in that thing - who knows, I bet there’s some ‘one socks’ in there too:>)
The ‘homemade soup day’ holiday got me to take around 5 carcasses out of the freezer - still simmering the bones today....I’ll be putting most of it into the muffin tins to freeze as broth for recipes (saving $1 per the can stuff) - and soup for a day or two with the rest.
I have used the excuse that a full freezer is more efficient - I heard it somewhere and I’m sticking to it :>)...Slowly I am getting better at Thawing....and Spring is right around the corner!
What I wouldn’t give for a generator but convincing non-prepper hubby is too difficult.
Our 20 year old freezer went out a couple years ago but we we have family around, coolers and got another delivered that afternoon. I don’t know the specs on it but the outside measures 66” tall x 32” wide. It’s smaller than what I’m used to but with the kids gone, it’s fine for the two of us. Living out in the country it’s easier to grocery shop in the freezer than drive into town so you might want a smaller one.
I like uprights rather than chests. Chests are just too much trouble digging down to the bottom corner for something and you never know what needs to be used. With an upright, it’s easier to organize - top shelf is chicken and fish, second shelf is beef, third is pork, forth for stuff like stocks or vegetables and the basket (a MUST HAVE) for all those little odd shaped things like cheese and sausage. Another must have is shelves on the door for flour, juice cans and vegetables.
Hope that helps.
Thank you!
Thank you!
Recap of recipes from this week:
Appetizer _ Post#` 07 _ Anchor Bar Buffalo Chicken Wings
Beef _ Post#` 24 _ Sweet & Sour Meatballs
Bread _ Post#` 20 _ Pita Bread
Cake _ Post#` 16 _ Stantonville Yummy PB Cake
Frosting/Icing _ Post#` 16 _ Peanut Butter Frosting
Poultry _ Post#` 19 _ Turkey Curry
Soup _ Post#` 13 _ Chicken Tortilla Soup
Vegetables _ Post#` 23 _ Copper Carrots
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.