Posted on 01/28/2012 9:09:53 AM PST by libertarian27
Welcome to the 8th 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 eight- 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)
January 28 - National Blueberry Pancake Day
January 29 - National Corn Chip Day
January 30 - National Croissant Day
January 31 - National Brandy Alexander Day
February 1 - Baked Alaska
February 2 - Heavenly Hash
February 3 - Carrot Cake Day
~Ping List~
(to be added/deleted - please contact me on thread or PM)
Last week’s recipes (1/21/12)
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
Link
http://www.freerepublic.com/focus/chat/2835880/posts?page=32#32
If you’ve ever eaten at an Olive Garden and enjoyed their Toscana Soup, you will love this recipe. It’s a great way to get some kale into your diet. It’s a very satisfying soup and it’s great for a rainy day.
Toscana Soup
Ingredients: 2 and 3/4 cups chicken stock or broth, 1/4 cup heavy cream, 1 medium russet potato (scrubbed clean), 2 cups chopped kale, 1/2 pound spicy Italian sausage, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper flakes.
Procedure: Combine stock and cream in a large pot over medium heat. Slice unpeeled potato into quarter-inch slices, then cut slices into quarters and add to soup. Add kale to soup. Grill or saute sausages. When cooked and cooled, cut at an angle into slices about a quarter of an inch thick. Add sausage to soup. Add salt and red pepper flakes and simmer 2-4 hours until potato and kale are cooked. Stir occasionally.
This is an old recipe given to us by a friend years ago. It is really delicious, great for company & versatile for any season. I’ve used it when having friends at the Lake in the summer & we used it for a family buffet when my niece got married in November. I do use two cans of tuna when I make it. The flavor combinations are wonderful. Enjoy!
SEA ISLAND SALAD
1 (8 oz.) box macaroni (creamettes or shells - small shells work well)
1 (7oz.) can tuna - drain well (use 2 cans if desired)
1 (17 oz.) can of small green peas (drained)
3/4 cup diced cheddar cheese (mild)
1 Tablespoon diced pimentos
8 oz. package cooked shrimp (frozen, thaw as directed & drain well)
1/2 cup diced celery
2 Tablespoons minced green peppers
*1/2 cup Hellman’s mayonnaise
*1/2 cup sour cream
*2 - 3 tsp. sugar (use more if needed)
*1/2 tsp celery salt
*black pepper if desired
Cook maccaroni.
Stir in all ingredients except *items (seasonings, sour cream & mayonnaise) which are to be mixed & poured over salad last.
Mix by folding lightly.
Chill before serving (needs some time for the flavors to really blend - good recipe for making a day ahead).
Keeps 2-3 days.
(Note: the recipe is so old that the actual ounces of the can sizes might not be exactly the same as what is on the shelves today.)
Although I do love stuffed blueberry pancakes, I’m focused this weekend on paella. I’m going to do two batches but not do the shrimp since it would put the cost over the top. I’m having my entire extended family tomorrow for the 100th anniversary of my dad’s birth. So it will involve short grain rice, onions, garlic, olive oil, calamari, choroza sausage, and I’ll probably do a bag of mussels for the brave and put them in a side bowl. Mr. Mercat has already done a batch of his amazing chili which is more of a vegetable soup with beans, corn, butternut squash, leeks, tomatoes and turkey sausage. Being brought - cornbread, salad and, of course, birthday cake.
Although I do love stuffed blueberry pancakes, I’m focused this weekend on paella. I’m going to do two batches but not do the shrimp since it would put the cost over the top. I’m having my entire extended family tomorrow for the 100th anniversary of my dad’s birth. So it will involve short grain rice, onions, garlic, olive oil, calamari, choroza sausage, and I’ll probably do a bag of mussels for the brave and put them in a side bowl. Mr. Mercat has already done a batch of his amazing chili which is more of a vegetable soup with beans, corn, butternut squash, leeks, tomatoes and turkey sausage. Being brought - cornbread, salad and, of course, birthday cake.
I have probably posted this one before, but I am proud of it, so here it is again:
Mylife’s Yucatan Pork-chops
Ingredients:
4-6, 1” thick bone in pork chops, or boneless butterflied loin chops.
Bufalo brand chilpotle sauce.
4-6 Mexican limes.
Salt
Cayenne pepper (optional)
Salsa Verde (green tomatillo sauce)
Method:
Zest one lime, reserve the zest.
Slice that lime and squeeze it over the chops. (hint, if you roll the uncut lime with the palm of your hand against the counter while pressing down it will yield more juice)
Rub the chops with the chilpotle sauce on both sides.
Season with salt and cayenne pepper to taste and the lime zest.
You will need to zest the other limes at this time to have enough for all the chops.
You may zest them directly over the chops on both sides.
At this point you may wish to let them marinate for 30 min or you can go directly to the grill or pan fry.
You could bake them if you like, but I have never tried them that way.
I like the sear.
After they are cooked, let them rest on a tented plate for 5-10 minutes.
While they rest,
juice the remaining limes, add sugar and water to taste to make limeade. pour into ice filled glasses.
Plate the chops and serve with salsa verde over the top or to the side.
You could mix a little chopped Serrano pepper and cilantro to some store bought potato salad as a side dish.
Enjoy!
THEMOM’S KICKASS ENCHILADA’S
Ingredients needed:
Corn tortillas
Hamburger meat
Cooking oil
Enchilada Sauce (pick your spice level)
Cheddar Cheese, grated
Lettuce, chopped
Tomato, chopped
Eggs
Fry hamburger meat, season with salt, pepper, garlic powder, onion power. Drain.
Fry corn tortillas in oil until crisp.
Place tortillas in an oven safe dish (I use glass pie plates), cover with hamburger meat. Pour enchilada sauce over hamburger meat (one enchilada uses about ½ to ¾ can). Cover with cheese.
Cook at 350 until cheese is melted.
Here is the secret – right before you take the enchiladas out of the oven, fry an egg. Take enchiladas out of oven, add lettuce and tomato, then place the egg on top.
To start with use one corn tortilla per person – that normally is enough.
PINTO BEANS .
Keep in mind that the garlic powder, onion powder, and jalapeño measurements can be changed to adjust to your taste. I have always eyeballed the measurements, so what you have below is not an exact science.
1 lbs Pinto Beans
12 oz pack of Salt Pork cut into cubes (Do Not buy the pre sliced)
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 Tbls Pepper
1/2 Cup Jalapeños & juice
Remove rocks and imperfect beans, wash well and drain.
Place beans in water about 2” above beans.
Put all other ingredients in crock pot.
Cover and cook on high for 2 hours. Then turn to low for 8 hours.
Watch the water level, if it gets to low add more water.
I serve this with rice and corn bread.
BUTTERMILK PIE
2 Sticks melted butter (do not use margarine)
3 ¾ cups sugar
½ flour
6 eggs
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350
Mix flour and sugar real well (use a sifter is possible)
In a separate bowl mix together other ingredients
Add to flour/sugar mixture
Pour into two 9” pie crust
Bake on bottom rack of oven for 45 minutes
cpdiii’s Shrimp Creole:
Someone wanted the recipe for the Creole. The following is what I would use for a pot of Creole i.e. about 4 quarts. Adjust the quantities to you desired amount of finished creole. I like left overs for work. I freeze what is left in portion sized containers.
1. About 2 lbs of cleaned shrimp
2. Two large bell peppers or 3 or 4 small ones chopped
3. Two large onions chopped
4. Italian Seasoning 1-2 tablespoons to your taste
5. 1 to 2 tablespoons of Chili powder to your taste
6. 2 cups of water
7. 3 large green chili peppers or a can of them (Moutainpass or Hatch is the best brand.) I put mine in a blender with about 1/2 cup of water and it turns them into a paste. This enhances the flavor.
8. Tomato Sauce that would equal about two quarts which is two of those large cans I think they are 32 ounce cans.
9. Salt and pepper about a 1/2 teaspoon of each and a tablespoon of garlic powder. The Tomato sauce will have quite a bit of salt in it also so you may want to omit the salt depending on your taste
10. 2 cups of water.
Saute bell peppers lightly and then saute the onions and set both aside. Bring the water to a boil and add all the spices and turn off the burner for about 15 minutes. The boiling water will pull the flavor out of the spices and into the water.
Add all the ingredients together except the shrimp. Bring to a low boil actually a low simmer for about 30 minutes.
Add water as necessary to make it the right consistency. Taste the sauce and if it needs something according to your tastes, add it.
Add the shrimp to the mix and once it is starts to simmer shut off the fire and let it sit there for about 15 minutes.
Serve over rice or without. It is good either way. Some people like it hot so have cajun seasoning available to add to your bowl or the chili of your choice. The above can also be used as a recipe for chicken, sausage, or crab creole. I did put some chicken in the one that I made.
Also from cpdiii:
Uncle Julio’s fajita marinade.
Ingredients for approximately 2 pounds of skirt steak.
1/2 cup of olive oil
1/3 cup of soy sauce
1/4 cup of lime juice, freshly squeezed... basically two whole limes.
6-8 garlic cloves, minced through a garlic press
5 green onions including the green part, cut into thirds to fit in the Cuisinart
3 tablespoons of dark brown sugar
1/2 teaspoon of cumin
1/2 teaspoon of ground red pepper
In a Cuisinart or blender blend and purée entire contents well so the green onion is chopped as finely as possible. Skirt steak should have as much fat removed as possible, especially on the top and bottom. Cut into 8 to 10 inch pieces and split down the middle. Marinate in a large plastic baggie for 2 to 4 hours, I like three hours the best. Massage bag periodically. Drain off excess marinade before cooking to prevent flareups, try not to burn. High heat works the best but you must babysit so they don’t burn up.
These pinto beans ROCK!
Checking in! Been too busy to post since the holidays but mrs p6 and have been playng with a new pressure cooker and a couple of other thngs.
Now we have more weight to loose!
I like to make a seafood salad similar to that, minus the macaroni and cheese, spoon it into avocado halves.
Squeeze of lemon, enjoy!
Its great in the summer as a nice refreshing lunch.
I LOVE avocados ... will definitely give this a try. Thanks!
Pennsylvania Dutch Chicken Pot Pie
Mix flour, salt, and baking soda; cut in shortening. Add egg and stir in enough milk to make soft dough. Roll out dough (using flour) until thin. Let sit 30 minutes. Cut into 2 inch squares.
Cook 1 whole chicken with pinch of saffron, 2 packs Herbox chicken broth, parsley, salt, and pepper until chicken falls off the bones. Remove chicken and put in quartered potatoes (you may have to add some water). Bring to a boil. When mixture starts boiling, drop in one 2 inch square of dough at a time. Then put in shredded chicken and cook until potatoes and dough are done. Add flour or cornstarch to thicken.
Yum! I grew up on that stuff!
I like to add Veg-All to mine.
You will like the way it works with seafood salad.
You will like the way it works with seafood salad.
I had this for the first time in Toulon France.
Its so simple and refreshing.
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.