Just pipe on the yellow kernels and green husks atop baked cupcakes.
Posted on 04/14/2012 4:12:40 AM PDT by libertarian27
Welcome to the 19th installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or seven- 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)
Have you ever tried low fat ricotta cheese mixed with unsweetened powdered cocoa and artificial sweetener? Add a drop of two of vanilla or almond flavoring if you want. Top with sugar free whipped cream, if you want.
This is a concoction I learned about while following Atkins. It satisfies the craving for something rich.
Another good one is fresh berry parfait (any kind of berries) layered with sugar free vanilla pudding or vanilla yogurt (make your own from plain and add vanilla and Splenda) and topped with sugar free whipped cream. You could crumble up a graham cracker or two between the layers, if you want.
This is making me hungry.
I’m trying to remember if I even like ricotta cheese as I don’t usually buy it. I make (made) lasagne with it.
The second suggestion sounds great! Thanks!
I'll try to find the recipe, think it was in a diabetic cook book.
I’m a shepherds pie freak...always make it after big meals when leftover mashed potatoes are kicking around.
Shepherds pie with hamburger instead of lamb is called cottage pie...but I always call it shepherds too :)
..back to work...smartphones are neat!
That sounds heavenly!
Per person:
Dice:
One avocado
One red, orange or yellow bell pepper
One apple of your choice (I like Gala)
Toss w/balsamic vinaigrette and serve on a bed of your favorite greens.
If you’ve ever had cannoli, the sweet filling is made w/ricotta. (They’re tube-shaped pastries w/the filling piped in—sometimes candied fruit bits and mini choc chips, and the ends are dipped in chopped pistachios. This thread makes me hungry.)
It’s a great combination - I always made it with everything fresh ... mint, real lemon juice, garlic .... the smell hits you first (in a good way!) and the taste is excellent.
Here’s a salad that is not so ‘ordinary’. I just got in from mowing ‘the park’ (very large lawn including a small field) & noticed the fig bush has baby figs on it. We got quite a few figs last year - just delicious. Seeing the little figs reminded me of this salad:
TOMATO, AVOCADO AND FETA SALAD WITH FIG VINAIGRETTE
Start to finish 25 minutes
Makes 6 servings
6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
2 tablespoons olive oil, plus ¼ cup
1 teaspoon garlic powder
Salt & ground black pepper
2 tablespoons red-wine vinegar
1 clove garlic
3 tablespoons fig jam
1 tablespoon white wine or water
3 large tomatoes, cut into wedges
2 avocados, pitted, peeled & cubed
1 bulb fennel, trimmed and chopped
6 ounces crumbled feta cheese
3 cups arugula
Heat oven to 400.
In a large bowl, toss the bread with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and 1/4 teaspoon pepper.
Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden. Let cool.
Meanwhile, in a blender, combine the remaining ¼ cup olive oil, the red-wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt & pepper. Set aside.
In a large bowl, gently toss together the tomatoes, avocados, fennel and feta.
When the bread has cooled, add it to the vegetables.
Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
Place ½ cup of the arugula on each of the 6 serving plates. Top each with the salad mixture.
I have a great recipe I want to share but it will have to wait until later when I'm at work and have some free time.
More immediate is a problem I'm having with my bread machine. Our family loves bread machines. We have had several and once even had bread machine races with our three kids. So you would think we would know how to adjust simple recipes. Nope, LOL!
In our trusty, Old Welbilt A4000 I make Italian bread but it's only a 1 and a half pound loaf. The recipe didn't come from the Welbilt manual. I'm using one from our long gone Regal machine manual.
8-9 oz water
1 1/4 tsp salt
1 1/2 tsp vetg oil
3 cops bread floud
1 tsp sugar
2 tsp active dry yeast
I set the machine to the 2-3 cup setting and let it go, about 3 hours. The 1 1/2 loaf comes out perfect. So what's the problem?
I'd like to increase the recipe to a 2 lb loaf. I have given up trying to figure it out. Doubling a 1 lb recipe seems wrong because I would be using 4 1/2 tsp of yeast. That has to be too much.
BTW I'd prefer NOT to use egg whites as some recipes suggest but it really doesn't matter.
Does anyone have any suggestions?
If not I'll have to go back to multiple machines because 6 hours for making two loaves of bread isn't going to work.
Thanks in advance.
Hey, I really like her! She posts a lot on Facebook and everything I’ ve made so far is great!
Just pipe on the yellow kernels and green husks atop baked cupcakes.
Pumpkin Ravioli with Salted Caramel Whipped Cream 
Sweet twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce.
FILLING Elec/mixer smooth on low 6 oz cr/cheese, 1/2 c canned pumpkin. Add egg yolk, 1/2 tea vanilla, 1/4 c sugar, 3 tbl flour, 1/2 tea pumpkin pie spice. Stir in 1/3 c minus 4 tea chp pecans.
CRUST Unroll crescent dough on floured surface short side facing you. Press into 14x12" rectangle. With paring knife, lightly score dough in half horizontally. Lightly score bottom half into 12 squares (3x2 1/4" each).
ASSEMBLY Center each crust square w/ heaping tbl Filling. Gently lift unscored half over Filling. Form top fold edge, press handle of wooden spoon firmly between mounds, along edges of filling to seal. W/ toothpick, vent small hole in tops. Cut between each; place inch apart on 2 large sheetpans brushed w/2 tbl melted butter. Repeat w/ rest. Brush w/ melted butter. Bake golden 375 deg 9-14 min. Remove; sprinkle with 2 tbl cinnamon sugar; turn. Sprinkle with rest.
CARAMEL CREAM elec/mixer cup h/cream and 1/8 tsp salt to soft peaks. Beat in 2 tbl caramel syrup to stiff peaks; cover/chill in server.
PLATING place 2 ravioli on 12 dessert plates. Drizzle each with Caramel Syrup; sprinkle w/ chop pecans.
SERVE warm w/ dollop Caramel Cream.
Ricotta is used in Italian style cheesecakes.
Most of yunz here will probably already know this and think it's very basic but for folks like me this was amazing.
This is the link to the basic recipe from davey4557 on You Tube.
Greatest Spaghetti Sauce in the World EASY and GOOD !!!
At first I was skeptical but after trying it and adding a bit I am convinced! I'm already planning on making and freezing this.
Here is the recipe with my additions. My additions/alterations are in parentheses.
2 lbs lean ground beef. Dave used the beef in a tube, I am using regular ground beef or turkey.
1 28 oz can of whole peeled tomatoes. (I think this was key. You can used diced or crushed but I used whole peeled tomatoes. No acid aftertaste and I didn't have my usual heartburn - WOO HOO!)
2 6 oz cans of tomato paste
6 oz of water
1 medium yellow onion, diced
1 bay leaf
1 clove of garlic pressed (We don't have a press so I used a knife then diced the fairly large clove. While we like garlic it was a bit much. Next time I'll use a smaller clove)
4 tsp white sugar (after the sauce had simmered I added a tbsp of brown sugar)
2 tsp oregano (I also added 1 tsp of Italian seasoning)
2 tsp salt
1/8 tsp cayenne pepper (I didn't have any so I substituted 1/4 tsp of Emeril's Bayou Blast seasoning which has cayenne in it)
If you want mushrooms, peppers or whatever put them in now
Cover and simmer for about an hour, just watch to make sure it doesn't cook down too much. Check and stir often! (Mine was done after 45 minutes. Then I turned the heat down to low and let it go until it was time to eat. In my case that was another hour so I ended up adding water to keep it from thickening too much. I enjoy the smell of the cooking more than the eating so I like to let things go for awhile.)
While the sauce was finishing I was making Italian bread in the bread machine.
Bottom line was that it turned out FANTASTIC! Everyone liked it and the sauce didn't have any acid aftertaste.
Best thing is that it can be made with items from a Dollar Store. Tasted way better than Prego, Ragu or other commercial sauces.
It didn't make as much as I thought it would but it was more than enough for 6-8 servings.
I will be making more this week and freezing it. Check out Dave's video, I enjoy his simple cooking!
Lox and Cream Cheese Roll-Ups
8 oz. cream cheese, softened
1 pkg. (4 oz.) thinly sliced lox (smoked salmon), roughly chopped
1 tsp. minced garlic
1 bunch green onions, washed, trimmed and sliced
2 tsp. lemon or lime juice
Mix all ingredients until smooth and no lumps of cheese remain. Spread about 1/4" thick on flour tortillas. Roll up and place, seam side down, on plate. Cover with plastic wrap and refrigerate until serving time.
You can either slice the rolls crossways about 3/4" thick and serve as appetizers, or leave unsliced and serve as a "sandwich".
One package of dry yeast equals 2.25 tsp. I don’t think you need to double the yeast in a 2 lb recipe just add a little more flour. 2.25 tsp of yeast would be fine. How many cups of flour would you use for a 2 lb loaf? 4 cups? Watch your water also I would not double may be go to 1 or 2 oz. more. I bake bread all the time using a stand mixer to knead and then bake in an oven. I would up your sugar to 2 tsp. I use 2 Tbs sugar per 3 - 4 cups flour.
Increase your ingredients by 75%. Easiest way is to multiply all your amounts by 1.75. This would make your yeast amount 3 1/2 tsps, for example.
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