[libertarian27]

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

[Silentgypsy]

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.)

[mrsmith]

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.

[pnut22]

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.

[the lastbestlady]

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

[Free Vulcan]

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.

[hattend]

Has anybody ever done a Prime Rib in a slow cooker?

I want to put it on beore I go to work and have dinner waiting when I get home.

[MissMagnolia]

I love pies - pretty much any kind will do. I am fascinated with "old" pies, especially those that my grandmother & her parents made in the Shenandoah Valley. While browsing around, I found this article on some old-fashioned sort of pies that I thought you might enjoy:

Shoofly and Other Pies from Pennsylvania

[Netizen]

Beef Barley Lentil Soup

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer. Yield: 10 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

—

What I did was brown the beef in a 6 qt Dutch oven. I used Mrs. Dash instead of the lemon-pepper seasoning. Then added the rest of the ingredients to the pan. I think I increased the barley to 1 cup. I used 4 cups beef broth and 4 cups water. I also used 1 can stewed tomatoes with basil, oregano and garlic and one can no salt added diced tomatoes. I left out the bouillon and salt. Brought it to a boil then reduced heat to a simmer and let simmer for an hour or until the barley, lentils and potatoes were tender, then I added a 16 oz bag of frozen mixed veggies and let it simmer till the green beans were tender.

Hubby loved this soup. I wasn’t sure how he would like lentils, so thought this might be a good way to find out. :)

[kevkrom]

I see you had a wheat-free chocolate torte last week. I just made a similar cake for a birthday party where some of the guests were on a GFCF diet, but it was a little different:

4      oz.   unsweetened chocolate
12     Tbl.  margarine
1 1/2  cup   granulated sugar
5            eggs
3/4    cup   cocoa powder

1. Grease bottom and sides of an 8" square pan.  Place a sheet of wax paper in bottom and grease the top of the wax paper.

2. Preheat oven to 350.

3. In a double boiler, melt chocolate and margarine.  Remove from heat and mix in sugar.

4. When chocolate mixture cools somewhat, add eggs, one a time, whisking in.

5. Whisk in cocoa powder and pour batter into prepared pan. 

6. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.

For low-carb diets: substitute the sugar with your choice of low-carb or no-carb sweeteners -- the entire recipe has 32 net carbs plus whatever sweetener you add. (E.g., 1 1/2 cups of Splenda would add 36 net carbs. I personally recommend a mixture of sweetened liquid fiber and granulated sugar alcholols.)