Skip to comments.FReeper Weekly Recipe Thread (Jan 21, 2012
Posted on 01/21/2012 11:58:45 AM PST by libertarian27
Welcome to the 7th 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 seven- 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)
Glad to hear they are so good! Mom’s recipe was from a magazine in 1981 so it’s been around for a while.
LIZ’S GINGER MANGO QUENCHER / easy and good
Place 2-3 scoops Haagen Dazs mango shetbert into tall glass. Pour in chilled ginger ale. Mix a minute to combine. Sip through straw.
4 Tblsp. Butter
2 1/2 C. rice (not instant)
1/2 C. white vermouth (or use white cooking wine from the grocery store near salad dressings)
4 1/4 C. chicken broth
1 1/2tsp. salt
Grated zest of 2 lemons
1/4 C. chopped fresh parsley
Melt butter, add rice and stir to coat.
Add vermouth, broth, salt and pepper, bring to a boil.
Reduce heat and simmer 20 min.
Toss with lemon zest and parsley, and serve immediately.
I halve this recipe because it makes a lot. I used dehydrated lemon zest I buy online at TheSpiceHouse.com, and I used about a tablespoon for the half recipe and soaked it in warm water for about an hour beforehand.
I also use the full quarter cup of fresh parsley for the half recipe.
If you don’t keep dried lemon zest on hand, go buy some! It is so useful to have around.
Nutella and Peanut Butter Brownies
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
Pinch of salt
4 tbsp (1/4 cup) peanut butter
4 tbsp (1/4 cup) Nutella
Preheat oven to 350°F. Line 8×8 inch pan with baking parchment paper.
Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.
Stir the sugar into the melted butter. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients and mix until combined.
Put the Nutella and peanut butter in a small bowl and microwave until runny (about 30 seconds). Fold into brownie mix.
Pour batter into pan and bake for 20-25 minutes, until top forms a crust.
Kahlua and Caramel Chocolate Chip Cookies
10 Tablespoons Browned Butter
2 Tablespoons Hazelnut Oil
1/3 cup Dark Brown Sugar
1/2 cup Light Brown sugar
2/3 cup Sugar
2 large eggs
1 teaspoon Vanilla
1 1/2 Tablespoons Kahlua
1 Bar Ghiradelli Milk Chocolate & Caramel, chopped
1 Bar Ghiradelli Dark Chocolate, chopped
1 1/2 cups Ghiradelli Dark Chocolate Chips
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
Once butter is browned and slightly cooled, add butter and hazelnut oil to sugars and mix well. Add the eggs, salt, vanilla and Kahlua to the batter and mix thoroughly. Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.
Place balls of dough on prepared cookie sheet w/ parchment paper, leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.
Well, that certainly looks good. I’ll have to add that to my folder and try it sometime.
I did something a little different Sunday. We go through a fair amount of dill slices, spears or zesty garlic sandwich sliced pickles and I hate throwing out the juice. So, I kept the juice thinking I'd mix some with olive oil for a salad dressing and then I thought, why not boil potatoes in it the next time I make potato salad. It turned out great. I see no reason why I couldn't boil pasta in it for a chilled pasta salad or cook rice in it as well.
|Country Potato Salad
|1 1/4 pounds potatoes, cooked, peeled and diced
1 hard-cooked eggs, chopped
1 T thinly sliced green onions
1 T finely chopped green or sweet red pepper
1 T minced fresh parsley
1/4 small garlic clove, minced
1 1/2 slices bacon, cooked and crumbled
1/4 teaspoon celery seed
|1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon ground pepper
3 T mayonnaise
1/2 teaspoons sour cream
1/4 teaspoon horseradish
1/4 teaspoon Dijon mustard
In a large salad bowl, combine the potato and eggs. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours. Yield: 5 servings. Serving size: 3/4 cup
1 1/4 pounds = 18 small red potatoes
Per serving: Calories: 150, Fat: 8g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 210mg, Carbohydrates: 16g, Dietary Fiber: 1g, Protein: 3g
I boiled my potatoes in the pickle juice adding a small amount of water to make sure they were covered. I used russet instead of red and just scrubbed them, didn't peel them, since they were what I had on hand. I think next time I will add an extra egg. Didn't have fresh peppers so I used dehydrated ones about 1T, rehydrated. Left the bacon out. Used celery powder. Left out the dill weed and salt and horseradish and used yellow mustard.
Baking in muffin cups gives perfect ratio of chewy crust to creamy truffle-like centers. Use good quality chocolate. So fudgy, they will want to stick to the bottom of the muffin cups. To fully release: coat buttered pan generously with cocoa, avoid underbaking, cool completely before removing. Disposable plastic knife run around edges is more flexible and won't scratch non-stick surface. Can use cupcake liners. Use standard sized 12-cup nonstick muffin pan.
Haven't made these yet---but I'd say a dollop of whipped cream or chocolate mousse would be nice in those indentations.
INGREDIENTS NEEDED 6 tablespoons unsalted butter, plus extra for greasing pan, 1/2 cup cocoa for dusting pan, 10 ounces bittersweet chocolate, finely chopped, 4 ounces milk chocolate, finely chopped, 1/2 teaspoon instant espresso powder, 2 large eggs, 2 tablespoons granulated sugar, 1 tablespoon all purpose flour, 1/4 teaspoon salt, teaspoon vanilla
Adjust oven rack to middle position; pre-heat to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.
In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth. Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 min. Cool in pan on rack hour or more. Run knife around each brownie and remove from pan.
There’re some real good ones here! Thanks maggief, for pointing me to this forum. The 1,100th comment on an eligibility thread is about the last place I expected to find a link to recipe info! ;)
Recap of this week’s recipes (1/20/12)
Beef _ Post#` 10 _ BBQ Beef Patties
Beef _ Post#` 18 _ Easy Pot Roast
Bread _ Post#` 07 _ Homemade Bread
Brownies _ Post#` 24 _ Nutella & Peanut Butter Brownies
Brownies _ Post#` 29 _ Chocolate Truffle Brownie Bites
Cake _ Post#` 04 _ Nancy Kelly’s 2-Day Memphis Coconut Cake
Cookies _ Post#` 02 _ Oreo Truffles
Cookies _ Post#` 11 _ Miracle Peanut Butter Cookies
Cookies _ Post#` 25 _ Kahlua & Caramel Chocolate Chip Cookies
Drink _ Post#` 22 _ Liz’s Ginger Mango Quencher
Rice _ Post#` 23 _ Lemon Rice
Salad _ Post#` 27 _ Country Potato Salad
Soup _ Post#` 12 _ Taco Soup
Current Weekly Thread
that pot roast recipe looks like a great idea! Thanks!!!!
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