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FReeper Weekly Recipe Thread (Jan 14,2012)
FreeRepublic Cooks | Jan 14, 2012 | libertarian27

Posted on 01/14/2012 8:39:05 AM PST by libertarian27

Welcome to the 6th installment of the FReeper Weekly Recipe Thread 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five- 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)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
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1 posted on 01/14/2012 8:39:17 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)

Recipes from last week’s thread (Jan 7th)

Beef __ Post # 22 __ Mock Steak

Brownies __ Post # 06 __ Three Minute Brownies

Cake __ Post # 20 __ Wheatless Chocolate Torte
Cake __ Post # 31 __ Groom’s Peanut Butter Pound Cake
Cake __ Post # 37 __ Pineapple Upside Down Cake

Drink __ Post # 39 __ Jellied Sangria

Glazes __ Post # 04 __ Ham Glaze

Icing __ Post # 41 __ Peanut Butter Butter Cream Frosting

Pasta __ Post # 07 __ MJ’s Pasta Salad
Jan 7th link:
http://www.freerepublic.com/focus/chat/2829924/posts?page=46#46


2 posted on 01/14/2012 8:41:27 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Good morning, All!
Today, here’s a lesson in what not to do.
Visualize a plain, yellow, made-from-a-mix cake.
Then, make a tres leches mixture of condensed milk, evaporated milk and heavy cream. Add the twist of dissolving Nutella in the heated cream before pouring the warm milk mixture over the cubed cake.
*Way too sweet*! We’re talking sugar-coma sweet. (It did taste good, though.)


3 posted on 01/14/2012 8:54:43 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: libertarian27

I love this thread. I know I rarely post, but that doesn’t mean I don’t read - and learn!

I do miss your listing of the weekly food holidays! Could you once again give me the URL for the site where you got them from - I lost all my bookmarks to a crash. Thanks!


4 posted on 01/14/2012 9:11:36 AM PST by Gabz (Democrats for Voldemort.)
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To: Gabz

Hi Gabz!

Here’s the food holiday link
(such a weird name for a site)
http://www.gone-ta-pott.com/national_food_holiday_directory.html

Still trying to figure out something to post weekly like those food holidays -they were a hoot. I was thinking an old cookbook a week - but a lot of the site links I have are funky.


5 posted on 01/14/2012 9:18:29 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Silentgypsy

Sounds wonderful! Anything with nutella is wonderful!

Today I’m making a recipe from the NYTs food section called “Sesame Braised Chicken in a pot with Shitake, Daikon and Ginger.” Really, simply a stew with unusual ingredients. I just bought the “daikon” which is an asian radish - very long, very white and suposedly with a very mild flavor.

Wish me luck!


6 posted on 01/14/2012 9:25:35 AM PST by miss marmelstein
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To: libertarian27

DAIRY-FREE PINEAPPLE UPSIDE DOWN CAKE

Plus it’s cheap and easy

1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 cup pineapple juice and water
4 pineapple slices
(use just under half of a can of pineapple slices- eat the one or two slices left over)

In a 4 cup meas. cup add sugar, baking soda (stir), flour (stir).
Pour it in an ungreased 8 x 8
In the meas. cup add almost a 1/4 cup of veg. oil, half the juice in the can , water.
Pour it in the 8 x 8 and stir.
stick in the slices
bake at 350 for 40 min.


7 posted on 01/14/2012 9:33:53 AM PST by mrsmith (It's 2012 now. Have you found a Tea Party nominee for your House seat yet?)
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To: miss marmelstein

I *love* daikon and dragon’s eye fruit. Had the fruit in a fruit salad in the back part of a Cantonese restaurant where only the Chinese ate. (My kung fu teacher had the students do the Lion Dance and demos, so we got to eat the real deal.) The fruit salad had some sort of heavy cream dressing—simple but wonderful.

CREAM for Tres Leches dessert:

1 (14 oz.) can condensed milk
1 sm. can evaporated milk
1 1/2 c. heavy cream
3 egg yolks
Put all in a blender and blend. With a knife, pierce the cake all over and pour the cream so it penetrates in all the holes and all over. It should be evenly soaked.

I heated Nutella and heavy cream (used 3/4 cup heavy cream and a couple of big gobs of Nutella—no egg yolks) in the microwave to combine them.


8 posted on 01/14/2012 9:58:00 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: mrsmith

That is a must-try! I had a dismal failure with a fruit cocktail cake that didn’t have a lot of complicated ingredients. It was pretty soggy, so I must have done something wrong or maybe the originator likes soggy cake.


9 posted on 01/14/2012 10:01:45 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: libertarian27

Anyone have a good recipe for potato soup .. like grandma used to make. Rich, creamy and satisfying? I have tried many recipes and was never really happy with them. She was a simple cook and used basic ingredients, but I just can’t get mine to bring back that mmmmmm feeling.


10 posted on 01/14/2012 10:09:10 AM PST by pnut22
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To: pnut22

This is one we have tried and our family loves it...

Baked Potato Soup

Ingredients
4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

Directions
•Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
• In a large saucepan, melt butter; stir in flour, salt, garlic powder, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.


11 posted on 01/14/2012 10:23:32 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: Silentgypsy

Am I on the ping list???


12 posted on 01/14/2012 10:24:22 AM PST by ExCTCitizen (If we stay home in November '12, don't blame 0 for tearing up the CONSTITUTION!!)
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To: illiac

Sounds yummy. Thanks.


13 posted on 01/14/2012 10:26:21 AM PST by pnut22
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To: Silentgypsy

Dragon eye fruit looks a little like leechee to me. Taste similar?


14 posted on 01/14/2012 10:44:06 AM PST by miss marmelstein
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To: miss marmelstein

I can’t tell the difference. I have three cans of fruit that look like dragon’s eye: one is called long-something. They’re all from different countries. I’ll go out to the pantry, take a look at them, research, and get back to you on it tonight.


15 posted on 01/14/2012 10:48:36 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: ExCTCitizen

No, do you want to be? ;>)


16 posted on 01/14/2012 11:35:43 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
Here is a soup recipe from my family. It seems weird...but, it is great!

Message body
Soup

Baszcz (Kielbasa Soup)

Ingredients:

2 lbs fresh Kielbasa (pierce Kielbasa before boiling)

2 lbs smoked Kielbasa (sliced into ¼” pieces)

2 tbs flour

1 tbs vinegar

1 beaten egg

1 cup sour cream

1 fine chopped onion

1 pkg chopped fresh mushrooms

1 sliced hard boiled egg per serving

Procedure:

Boil fresh Kielbasa for 1 hour

Allow liquid to cool ½ hour

Slice the cooked Kielbasa into ¼” slices and add back into broth

Mix flour, vinegar, beaten egg and sour cream together in a separate bowl

Fry mushroom and onions in butter add to the broth and mix well

Add mix from the bowl to the broth and reheat mixing well

Serve with hard boiled eggs and smoked Kielbasa added as desired

17 posted on 01/14/2012 12:57:40 PM PST by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: the lastbestlady

I loves me some Polish cooking.


18 posted on 01/14/2012 12:59:45 PM PST by dfwgator (Don't wake up in a roadside ditch. Get rid of Romney.)
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To: dfwgator
Very Polish! My next-door neighbor in Montana (big eater) thought is was too weird. He tried it...and he is hooked.
19 posted on 01/14/2012 1:03:10 PM PST by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: libertarian27

I grow all the vegetables and herbs in this, and in the late fall/early winter on a real nasty day I love to make this soup. Leeks are the filet mignon of the onion family. It’s pure comfort food, not good for the arteries or your waist.

Leek and Potato Soup with Kale:

1 lb of bacon, chopped into 2 inch chunks
6 medium leeks (the storebought ones are usually large, 3 of those are enough)
1-2 tbsp dried celery leaves
2qt half-n-half
6 medium sized potatoes, diced
3 cups chopped kale
1/2 cup ground parmasean cheese
Pepper to taste

In a stock pot or similar size soup pot cook bacon chunks on low-medium till done but not completely crispy. While cooking bacon clean and prepare leeks by splitting them in half long ways then slicing 1/4 in. thick. Add to bacon when done and cook for a few minutes. Dice the potatoes 1/2 to 1 in., your choice. Chop the kale down to 1” or so pieces.

Add pepper to taste, then half-n-half, diced potatoes, kale, and parmasean. Add extra milk if needed to cover. Bring to a boil for about 5 minutes, turn off and let sit for 1/2 hour to soften the potatoes and kale, then serve.

I dry my own tomatoes and peppers, you can crush about a quarter cup of each and add when you put in the leeks. You can also include a 1/2 dozen leaves or so of fresh sage with that. and/or a few stalks of chopped celery when you put in the potatoes instead of kale. You can sub 1-2 pounds of sausage for the bacon.


20 posted on 01/14/2012 1:16:24 PM PST by Free Vulcan (Election 2012 - America stands or falls. No more excuses. Get involved.)
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