Posted on 12/07/2013 9:49:27 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.
This recipe is a keeper.
Another other recipes that you have that are “old world”, made from the days before we had ever heard of a calorie?
Let me know if you need any help with this recipe.. I hope you enjoy.. :)
recap of this threads recipes:
Post# 58 ~Appetizers~ Grapefruit basket fruit cups
Post# 06 ~Beef~ Beef au jus French Dip Sandwiches
Post# 16 ~Beef~ Boef de Beaune
Post# 77 ~Beef~ Steak Dinner in a CrockPot
Post# 11 ~Cakes & Cupcakes~ Black Bottom Cupcakes
Post# 69 ~Cakes & Cupcakes~ Christmas Plum Pudding
Post# 90 ~Cakes & Cupcakes~ Tequila Christmas Cake :)
Post# 91 ~Cakes & Cupcakes~ Panforte - Italian Christmas Cake
Post# 03 ~Candy, Fudge & Truffles~ Chocolate Toffee Bark
Post# 37 ~Candy, Fudge & Truffles~ Christmas novelty treats
Post# 41 ~Candy, Fudge & Truffles~ Candy Crunch
Post# 45 ~Candy, Fudge & Truffles~ Lollipop Tree
Post# 29 ~Cookies & Brownies~ Mommee’s Pecan Date Cookies
Post# 30 ~Cookies & Brownies~ Seed Cakes
Post# 35 ~Cookies & Brownies~ Christmas Bars
Post# 35 ~Cookies & Brownies~ Easy Chocolate Drops
Post# 35 ~Cookies & Brownies~ Chocolate Mini Brownies
Post# 35 ~Cookies & Brownies~ Bonbon Cookies
Post# 42 ~Cookies & Brownies~ Laura Bush’s Cowboy Cookies
Post# 43 ~Cookies & Brownies~ Reindeer Antler Cookies
Post# 44 ~Cookies & Brownies~ Chocolate Covered Brownie Bites
Post# 48 ~Cookies & Brownies~ Forgotten Kisses Cookies
Post# 49 ~Cookies & Brownies~ Simple Macaroons
Post# 51 ~Cookies & Brownies~ Suspiros Cookies
Post# 56 ~Cookies & Brownies~ 12 Days of Christmas Cookies (12)
Post# 74 ~Cookies & Brownies~ Woolworth’s Ice Box Cheese Tort
Post# 95 ~Cookies & Brownies~ Macaron Method
Post# 47 ~Drinks~ Peppermint Stick Meringues
Post# 15 ~Marinades, Sauces & Glazes~ Quick Roux
Post# 19 ~Marinades, Sauces & Glazes~ Au Jus
Post# 23 ~Marinades, Sauces & Glazes~ Russian Dressing
Post# 08 ~Pies & Pastry~ Angus Barn’s Chocolate Chess Pie
Post# 12 ~Pies & Pastry~ Apple Dumplings
Post# 81 ~Pies & Pastry~ La Madeleine Pumpkin Pie
Post# 99 ~Pies & Pastry~ Lemon Meringue
Post# 04 ~Poultry~ Chicken Cacciatore
Post# 76 ~Poultry~ Chicken & Dumplin’ Casserole
Post# 13 ~Seafood~ Clam Cakes
Post# 85 ~Soups, Stews & Chili~ Oriental Hot Pepper Soup
Post# 88 ~Vegetables~ Crumble-Topped Sweet Potato Souffle
Looking at past recipe threads I came across your recipe for Macarons. I taught myself to make them when DIL requested them for her and son’s wedding. I was having a hard time getting consistant results until I followed the instructions in Jill Colonna’s book “Mad About Macarons”. I get good results 90% of the time now. Those cookies are really good! I especially love the macs filled with Dark Chocolate ganache and I’ve made up my own like Black Walnut macarons with maple buttercream filling. Wish I had time to do some but have other Christmas baking to do!
I hope it was a small wedding! The Black Walnut Macarons with Maple Buttercream sound heavenly. I have two bags of almond flour I need to use. Your post to me was a reminder I need to do something with them.
I do miss the Weekly Recipe Threads. Not sure why they stopped. One of my favorite sites for decorated sugar cookies is Sweet Sugarbelle. An Airbrush for cookies or a KopyKake are two things on my Christmas Wish List.
Lol, When I just replied to you I saw my pic at post #101 of my Decorated Sugar Cookies from last year. I had forgotten how cute they were.
Apparently memory lane is getting shorter in my old age!
“cheeseburger pie last night”....Well, it has cheese so there’s only one thing left to try and that’s put some chili on top.
I’ll check it out!
Wow ... 362 days later. That has to be a record for a response for one of my posts.
Well, by now you probably figured out it needed chili by yourself. Right?
Thanks for posting your Chicken Cacciatore recipe. My father used to make this back in the 1960s, and it was one of my favorite things. My husband and I have *almost* recreated Daddy’s version; and we’re going to try yours.
Someone recently told me that this useful thread had been neglected, so I’m attempting to revive it with a question:
My husband makes the tastiest ‘barbecued’ pork chops. They are actually baked in the oven, with a wonderful sauce. But they frequently come out very DRY.
I’m wondering if anyone tries bbq pork chops in the crockpot, and if you have a recipe. I was thinking that the crockpot might keep them moist, without diminishing the wonderful sauce. (I’ve got very little experience with crockpot cooking.)
Thanks for any responses, and Happy Holidays!
=JT
My husband does smothered pork chops which come out moist and tender. Do they have to be BBQ’d and/or done in crockpot? If not, I can ask him for his method....
Please tell me how your husband does it! Our problem is just keeping the chops moist during cooking. (We’ve already got a great sauce, but hubby is an ‘eyeball’ cook; and I have a hard time getting him to write recipes down :-)
Thanks very much, and Merry Christmas,
JT
He says his cookbook, one of the America’s Test Kitchen volumes, tells you how to avoid overcooking the pork which seems to cause the dryness. The trick to cooking a thin cut of pork without overdoing it is to use two levels of heat: start with medium high temp so the outsides get seared; then flip the meat and reduce the heat. Test the meat with a paring knife in the middle—it should be just a little pink in the middle. Remove from heat and let the residual heat will allow the completion of cooking (at the point of 135 degrees by thermometer at dead center of pork.) For smothered chops, sear as above; remove from pan and proceed to make gravy; return pork to pan and allow to simmer in gravy (low heat) for about 30 minutes. Hope this helps!
Thanks, I will try it. We had pork chops last night, with the bone in; I think they’re always better with the bone.
The one time we made them absolutely PERFECT was an evening when we started them in the oven, remembered an errand we had to run, turned off the oven, and came back an hour later to finish them off. Not dry at all, and wonderful. We’ve never been able to reproduce that.
-JT
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