Posted on 06/25/2011 7:53:28 AM PDT by libertarian27
Welcome to the 29th 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 three - 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.
If you don’t have a can of Eagle Brand, here’s a decent recipe:
SWEETENED CONDENSED MILK
1 1/4 C heavy whipping cream
3 egg yolks
3/4 C sugar (or other sweetener like Splenda)
Combine all in a pan. Heat on LOW, stirring constantly, until thickened. Cool before adding to recipes.
Makes about the same amount as a 14 oz can of Eagle Brand.
If you don’t have a can of Eagle Brand, here’s a decent recipe:
SWEETENED CONDENSED MILK
1 1/4 C heavy whipping cream
3 egg yolks
3/4 C sugar (or other sweetener like Splenda)
Combine all in a pan. Heat on LOW, stirring constantly, until thickened. Cool before adding to recipes.
Makes about the same amount as a 14 oz can of Eagle Brand.
Double Thanks for this recipe. :)
You’re very welcome ... hope you enjoy!! :-d)
Hmmm...what are you in the mood for these days? :)
;^)
Don't suppose you have any recipes that cure detached retinas, do you? (Having surgery next Wed...)
Having seen a number of your recipes, I'd say just "go with what you like", because other FReepers will doubtless like it/them, too. Maybe start with something easy and straightforward, I dunno.
Best to you, and looking forward!
SAJ
Can’t wait to try this!
Well, tonight I made a really simple Bruschetta snack; may be going out later (my beau is actually back in the STATE for a change; he works construction, so he travels all summer) but I wanted a little something in my tummy in case that all falls through...
One finely chopped, large, seeded tomato; place in a bowl.
One generous ‘glop’ of Italian Dressing; any kind, your choice; for me, the spicier the better!
Four shredded fresh basil leaves from the garden (I cut them up with a scissors; works slick!)
Freshly ground black pepper, to taste
Sliced French Baguette
Lite Cream Cheese
Slice the bread, smear with cream cheese, top with the tomato/salad dressing mix, top with shredded basil. Eat. Repeat. Repeat. Repeat. Heavenly! :)
You can use sliced, soft, fresh mozzarella cheese in lieu of the cream cheese, but I didn’t have any on hand...and with G*d as my witness, I shall NEVER let that happen AGAIN! :)
My garden will be bursting with summer squash in the next few weeks; ping me for some creative ways to use that. ‘Zucchini Brownies’ were always a hit with my boys when they were young. Fools. Mama knew how to stuff them with veggies when they weren’t looking, LOL!
BTTT
yep...too much garlic is always in order at our house. When I was in Culinary School, that was a standard quantity used in any recipe calling for garlic...
The Italians say that garlic is as good for you as having two extra Grandmothers....I tend to agree....
Cheers!
Didn’t know you could have too much garlic! We like lots of garlic too. Has anyone tried www.idealmealz.com? I recently signed up for it. Recipes come with a shopping list ...supposed to make you more organized so that it doesn’t take so long to cook. I’ll give it a shot because we need that in my house, but would love to hear from others if you’ve tried this.
I’ve noticed that some of you are in the mood for pork chops, so I’m humbly offering my son-in-law’s recipe.
Beer-Brined Grilled Pork Chops
2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops.
Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
These are very juicy! Thank you all for the pleasure your recipes have given me in the few weeks I’ve been on this ping list!
That sounds REAL good - will have to try!
(if you want to see all the past thread recipes - before you joined the ping list - just go to my profile page and all the weeks recipes are there [the links are the recap posts] - and they are even updated right now, for a change - lol)
Recap of this threads recipes - (June 25th Thread)
Appetizer* 10 Phillie Nachos
Appetizer* 48 Bruschetta
Dessert* 5 Key Lime Pie with Cocoa Meringue
Dessert* 9 CHOCOLATE MACAROON RICE PUDDING
Dessert* 18 Fluffy Peanut Butter Frosting
Ingredient* 41 SWEETENED CONDENSED MILK
Meal* 3 Mojito Marinade for flank Steak
Meal* 6 ROTISSERIE BEEF ROAST
Meal* 52 Beer-Brined Grilled Pork Chops
Side* 32 Asparagus Namul
Soup* 29 Pot Sticker Soup
(please don’t add any new recipes on this thread - this week’s thread coming up)
http://www.freerepublic.com/focus/chat/2743151/posts?page=1
Cooking thread for w/o July 2, 2011
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.