FR Weekly Cooking Thread *Recipes* Nov 19, 2011 - 5 days to T-Day

FreeRepublic Cooks | Nov 19, 2011 | libertarian27

[libertarian27]

Welcome to the 50th 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 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.

[SortaBichy]

I really enjoyed Blue Bloods yesterday!

:)

[libertarian27]

The basic recipe is on the Ocean Spray bags:

2 cups cranberries (@ 1 bag)
1 medium orange, quartered
3/4-1 cup sugar

Food Grinder is the best but a food processor works, just not the same

The rind gives the extra kick and texture, I quarter them and take out the seeds, make it a day or two or more in advance...and excellent spread addition in leftover turkey sandwiches too (Mayo, relish, turkey and stuffing between two slices of bread...Heaven... (my husband thinks it's gross~what does he know....:>)

[pops88]

When I lived in NZ a local pub served corn fritters (pancakes) topped with avocado, some strips of cooked chicken (not breaded strips) and served it with sweet chili sauce. It was really good and I started making corn fritters at home, but usually just with the chili sauce. It’s a great combination.

This is a basic, simple recipe, but there are also kicked up variations online:

http://allrecipes.com.au/recipe/8594/nz-corn-fritters.aspx

[pops88]

Thai Sweet Chili sauce is very different from the U.S. standard Heinz Chili sauce. I wouldn’t consider them interchangeable at all.

[Red_Devil 232]

Had to Bookmark that NZ corn fritter recipe! Thanks!

[magslinger]

I just posted this one on the Annual Thanksgiving Recipe thread of the gardening ping list. I'm told it is pretty good.

Twice Baked Sweet Potatoes

3 pounds sweet potatoes, baked, cooled peeled and mashed.*
3/4 cup unsalted butter (DAW), divided
1/4 cup heavy cream
2 eggs
1/2 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon freshly ground allspice (You can use pre ground this time, but get a pepper mill to dedicate to grinding it fresh for next time, OK?)
A pinch each salt and pepper 1/4 cup chopped pecans

Reserve 1/4 cup butter, 1/4 cup brown sugar and the pecans for the topping. Mix together the remaining ingredients and spoon into a greased casserole dish. Top with cubes of the reserved butter, sprinkle with the reserved brown sugar and pecans. Bake @ 375 until puffy and topping is GB&D.

I have used this recipe to convert sweet potato hating heathens.

*You can use DRAINED canned sweet potatoes in a pinch, but it won't be quite as good. Not quite as good is still pretty tasty. Not draining the sweet potatoes will also be good, just kind of soupy I've been told.

Bake the sweet potatoes a day ahead. With them peeled and mashed in the fridge, it is a relatively simple recipe to make.

[mojo114]

Finally found a recipe that uses Chambord. I’ve had that liqueur for year’s and never used it.
When does the Chambord get added?

[BOOHA]

dissolve the sugar with the chambord over heat when sugar dissolves add the berries, etc

OR

You can send me the chambord.

It's great over vanilla ice cream

[sockmonkey]

So glad you posted this pic last week. Today I got all the stuff to make the oreo turkeys. It was hard finding candy corn. Everyone already has the Christmas Candy out. Finally found some at the third stop-CVS pharmacy.

Also, found a recipe for cute pilgrim hats made with fudge stripe cookies, and marshmallows at this site: oreo turkeys and cookie pilgrim hats

[Netizen]

Yeah, very different sauces. That’s why I posted the ones I did, since the poster mentioned brown sugar.

I like Thai food and I wouldn’t interchange the sauces either.

[texas booster]

Welcome to the Thanksgiving Recipe thread!

[garandgal]

Here is a chili sauce that I have made a couple of times...it’s from the Ball Blue Book of Preserving and I think it will be close to what you are after:

Chili Sauce (yld 6 pints)

4 quarts chopped, peeled, cored tomatoes
2 c. chopped onion
2 c. chopped sweet red peppers
1 hot red pepper, finely diced
1 c. sugar
3 TBS salt
3 TBS mixed pickling spices
1 TBS celery seed
1 TBS mustard seed
2-1/2 c. cider vinegar

Combine tomatoes, onions, peppers, sugar & salt in large saucepot. Simmer 45 minutes. Tie spices in spice bag and add to mixture. Simmer until reduced by half...stirring frequently as it thickens....splashes all over the place, and generally makes a mess of your stove (my editorial comment...LOL!). Add vinegar and simmer until it reaches your desired consistency. Remove spice bag.

Ladle into hot jars leaving ¼ inch head space; cap, and process 15 minutes in boiling water bath.

[hattend]

Mmmm, sounds great. I have a BUNCH of Brussels Sprouts that I think will get cooked tonight.

[bgill]

Cute hats! Thanks for the link as I hadn’t seen them.

[SAJ]

Many thanks, Lib27, for the details!

That sandwich sounds dandy, too...(slurp...)

[Siena Dreaming]

Thanks!

[libertarian27]

I heard of a weird sandwich last night....mash potato and cheese sandwich on toast....sounds...a-hem...interesting:>)

- just looked to see if there were any recipes on the net...and there are....who knew?

http://www.food.com/recipe/bacon-and-mashed-potato-sandwich-84236

OK - it’s got bacon in it - it must be great :>)

[SAJ]

Well, the presence of bacon excuses pretty much everything...but I’ll leave **that** sandwich to you. (blechhh)

[Netizen]

I was just reading about one like that that also has a polish sausage in it. Called a Junkyard or something.

[Netizen]

I like mashed potatoes, but, I’m not sure about putting them on a sandwich. I know there are hot beef sandwiches with the potatoes on the side, but that’s not quite the same thing.