Posted on 06/04/2011 5:29:55 AM PDT by libertarian27
Welcome to the 26th 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 two - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
“Does the caramel syrup make them a little moister?”
Ever so slightly, but enough to notice, and make a difference to the tooth. The Carmel flavor goes quite well with the PB making an exceptional cookie we think.
Mrs. RQSR says her opinion is they are chewier than the standard crumbly PB cookie. I agree.
Big Mac-ity Salad certainly sounds better than just nuking left over ground beef and eating it with mayo and ketchup. We regularly have cooked ground beef on hand to heat up for quick dishes. Thanks for sharing that.
The dried onion is the trick. Fresh onions just aren’t the same.
You guys are added to the Cooking Thread Ping List
*Go Forth and Cook!*
(and get back in here and post your recipes :>)
Easy Foiled Potatoes
1 C cubed style frozen hash brown potatoes
2 T frozen mixed peppers and onions pepper stir fry)
salt and pepper to taste
1 T butter
Place ingredients on heavy duty foil in order given and do a drugstore wrap. Cook on grill for about thirty minutes until spuds are soft. That makes one serving. I usually make more servings than there are dinner guests. If they don't get eaten, they reheat well.
For a change of pace,
Italian Style Easy Foiled Potatoes.
Same as above except substitute olive oil for butter and add Italian seasoning with salt and pepper.
I usually use fresh ingredients, but if you have a bunchalotta friends coming over for a cookout, the frozen potatoes and peppers cut way down on prep time.
What a great word!
What a quick and easy recipe!
We tried the fried tomato chips and they were wonderful. I sliced them as thin as possible but never could get them crisp in the skillet before burning them. Even turned down the heat. This is so good that I’m still going to work on getting them down. I’m thinking patting them dry and maybe baking them until crisp. Maybe hauling out the dehydrator this evening.
I used garlic salt but they may not need any seasoning.
This is one of my favorite side dishes and great to take to a BBQ, etc. as it’s served cold:
Green Beans with Feta
1 1/2-2 pounds thin green beans, trimmed
1/2 cup sliced red onion (or one small)
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoons dried oregano
salt and freshly ground black pepper
1/4 cup crumbled feta cheese
1/2 cup toasted walnuts
Place the olive oil and oregano in large mixing bowl and stir to combine. Season with salt and pepper to taste. Set the seasoned olive oil aside.
Bring a large pan of water to a boil over high heat. Add the green beans and 1 teaspoon of salt and cook, uncovered, until the beans turn bright green and are crisp but tender, about 3-4 minutes. Drain the beans immediately and run cold water over them to cool them quickly. Drain well and pat the beans dry with paper towels. Set them aside.
Place the onion in the bowl with the seasoned olive oil and stir to combine. Stir in the balsamic vinegar and toss in the beans. Toss well to coat. Add Feta and toss gently.
Toast walnuts in 400 degree oven for about 5-7 min. stirring several times to be careful they don’t burn.
Just before serving, top the salad with the toasted walnuts.
Note: There are a number of variations of this recipe, primarily with the vinaigrette. Some use a vinaigrette with white wine, champagne, or tarragon vinegar. I prefer avocado oil to olive oil, but it’s too expensive in the U.S. for me to use. I also don’t waste a paper towel on the beans. I just drain them well. Of course the amount of cheese can be increased and seasonings adjusted to personal taste.
/
She just gave me a dissertation on skillet frying with some tips. After I clean up from working in the garden, I will type up what she had to say. We have been out there staking and feeding the garden patch in the 100* sun, but it is starting to look good.
With that recipe, individually frozen hamburger Patties, buns, the makings for a salad, plenty of suitable beverage and a couple of people to help, I can slap together dinner for 8 in about an hour and a half from the time someone says “Let’s cook out!” I try to keep all of that on hand all summer long.
Humph, is there any other than an old cast iron skillet? It cooks up good and is a great snake killer.
Just came in from watering the garden. Yeah, I know it’s dark but it was too hot earlier. The bean vines went from healthy green to brown and withered just since yesterday. The wind here has been blowing for a month. Never seen anything like it. So, between the wind and the heat, it’s a wonder anything can survive. Although, I did see the first baby cuke.
I just cannot say enough for drip irrigation watering. My neighbor stopped by while we were in the garden and remarked that we really need some rain. I came right back to him and said I don't. Hehe. Mine gets rain twice a day! I spent the rest of my outdoor time today putting drip irrigation line into three of my wife's ornimental beds. Now all I have to do is to do the same on the front of the house. The house that we moved out of in Al. had all the irrigation work done front and rear, and all on timers, then we moved...
Recap of this week’s (June 4, 2011) Recipe Posts
Appetizer* 9 Shrimp Dip
Dessert* 6 Rhubarb-Strawberry Crisp
Dessert* 6 Strawberry Pie
Dessert* 6 Strawberry Freezer Jam II
Dessert* 38 Wheatless Chocolate Torte
Dessert* 53 Classic Peanut Butter Cookies
Drink* 57 Red & White Sangria
Ingredient* 42 Thousand Island Dressing
Meal* 15 Tomato Sandwich :)
Meal* 35 Merlot Mushroom Ragout
Meal* 42 Big Mac-ity Salad
Side* 5 Hamburger Bean Dish
Side* 65 Easy Foiled Potatoes
Side* 68 Green Beans with Feta
(please don’t add any new recipes to this thread - this week’s thread (June 11th) coming up)
I make a similar version (w/just the first three ingredients, plus dehydrated onion), but I think I’ll try yours, with the added sugar and vinegar.
Thanks for sharing!
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