Posted on 02/04/2012 9:50:08 AM PST by libertarian27
Welcome to the 9th 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 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.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
February 4 - Homemade Soup Day
February 5 - National Chocolate Fondue Day
February 6 - National Frozen Yogurt Day
February 7 - National Fettucine Alfredo Day
February 8 - National Molasses Bar Day
February 9 - National Bagels and Lox Day
February 10 - National Cream Cheese Brownie Day
I’m watching my wife prepare wings for the Super Bowl. mmmmmmm....
Weekly Recipe Ping List
(to be added/deleted - FReep-mail me)
Recipe Recap for Jan 28, 2012 (last week’s thread)
Appetizers _ Post#` 08 _ TheMom’s Kickass Enchilada’s
Beans _ Post#` 08 _ Pinto Beans
Beef _ Post#` 27 _ Baked Leftover Beef Sandwich
Chicken _ Post#` 15 _ Pennsylvania Dutch Chicken Pot Pie
Drink _ Post#` 28 _ Apple Cinnamon Tea
Pancakes/Waffles _ Post#` 36 _ French Toast
Pies _ Post#` 08 _ Buttermilk Pie
Pies _ Post#` 34 _ Sliced Bread Crust Cobbler
Pork _ Post#` 07 _ Mylife’s Yucatan Pork-Chops
Pork _ Post#` 35 _ Fried Salt Pork
Salad _ Post#` 04 _ Sea Island Salad
Sauce/Marinades _ Post#` 07 _ Salsa Verde
Sauce/Marinades _ Post#` 10 _ Uncle Julio’s Fajita Marinade
Seafood _ Post#` 09 _ Cpdiii’s Shrimp Creole
Soup _ Post#` 03 _ Toscana Soup
Link
http://www.freerepublic.com/focus/chat/2839309/posts?page=37#37
Recipe Please!
I just want to tell you how much I enjoy this ping!
Link to the 2011 FReeper Cookbook
http://www.freerepublic.com/focus/chat/2818541/posts
Lots of great ideas for Superbowl Appetizers, Chili’s and Slow Cooker creations, etc. to bring to parties.
Go PATS!!!!
(I’m from MA ~slinking away~~~)
We have tried and love these:
Authentic Anchor Bar Buffalo Chicken Wings
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.
There are many Buffalo chicken wing recipes out there, but if you want to taste the “real” thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
•36 chicken wing pieces (one wing makes 2 pieces - the “flat” and the “drum”)
•1 tablespoon vegetable oil
•1 tsp salt
•1 cup all-purpose flour
•1 1/2 tablespoons white vinegar
•1/4 teaspoon cayenne pepper
•1/8 teaspoon garlic powder
•1/4 teaspoon Worcestershire sauce
•1 teaspoon Tabasco sauce
•1/4 teaspoon salt
•6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
•6 tablespoons unsalted butter or margarine
•celery sticks
•blue cheese dressing
Preparation:
Preheat oven to 425 degrees F. 1.If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2.While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3.After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
Since today is ‘Homemade Soup Day’ - I just dumped about 5 Chicken Carcasses from the freezer into pots for Chicken soup and chicken broth.....a nice kick-reminder to make soup.
Manhattan clam chowder, here. Yum.
Used to make turkey broth then put the broth in ice cube trays and freeze for single use later.
Thanks for the recipe. Going to try it tomorrow.
I freeze homemade broth in muffin tins (thanks Alton Brown) great for recipes - each one is half a cup. (freeze-pop them out-into storage bags)
Grandmother’s recipe for.....
Chicken Tortilla Soup
Ingredients:
1 can black beans, drained & rinsed (or equivalent amount of cooked beans)
1 can corn, drained
1 jar salsa, 24 ounces, heat is up to you — I use medium or mild, depending on what’s available
1 can diced tomatoes, 28 ounces
4 cups chicken broth
6 - 12 chicken wings (can use boneless, as desired. for vegetarian, omit chicken, add extra beans, and use veggie broth)
1 onion, diced
1 T. minced garlic (3 - 4 cloves)
1 bag tortilla chips - lime flavor or ranch add a nice kick
2 cups(ish) shredded mexican cheese
2 T. olive oil
1 lime, cut into wedges
You will also need a large crockpot or a big pot to make the soup in. This makes enough soup for 6+ people and/or for leftovers, which freeze well.
Method:
Heat olive oil in large skillet. Add onion and cook until golden brown (about 5 minutes). Add garlic and stir for 30 seconds. Remove onion/garlic mixture from skillet and add to crockpot. Brown chicken wings. Chicken does not have to be cooked through, but cook until the chicken starts to crisp, a few minutes on each side. Remove from skillet, add to pot. Add beans, diced tomatoes, corn, salsa, and broth to pot. Heat throughly. In a crockpot, cook for around four hours before serving. When chicken is cooked thoroughly, remove from pot with tongs and remove meat from bones. Shred meat and add to pot. Heat through.
To serve:
In bowl, crumble handful of tortilla chips in bottom of bowl. Sprinkle cheese on top. Ladle soup into bowl. Squeeze lime juice over the top. Crack pepper as desired.
I freeze broth in the big 3 lb margarine tubs. It’s just right for a big pot of soup. Also, drain canned veggies into a margarine tub and eventually there’s enough for a pot.
If there’s a fantastic buy on eggs (not in any recent memory), separate them and freeze in ice cube trays. Put a couple yolks in each cube. Fill the cubes with whites. Thaw at room temperature if you need “fresh” eggs.
The food Holidays looks delicious...
At last!
Stantonville Yummy PB Cake
1 stick unsalted butter
1 cup H2O
½ cup smooth PB
½ cup veggie oil
1 tsp. vanilla extract
2 cups sugar
2 cups all-purpose flour (she used self-rising and omitted baking soda and salt)
½ cup milk
2 eggs
1 tsp. baking soda
½ tsp. salt
Preheat oven to 325 F.
Bring first four ingredients to a boil in saucepan. Pour into a bowl. Add remaining ingredients and mix until smooth. Pour into greased 9 x 13 baking pan.
Bake for 25 minutes.
Frosting
1 stick butter
1/3 cup milk
½ cup PB
1 tsp. vanilla extract
1 box powdered sugar
Bring butter, milk and peanut butter to a boil in saucepan. Remove from heat. Add vanilla and powdered sugar. Blend well w/hand mixture until smooth. Spread over cooled cake. Serves 12 to 24.
The cake is mildly PB flavored, but the frosting is intense and the combination is divine! Will make it before next weekend and report back. Yay!
No Way-
You Got it?
You Got It!
EXCELLENT!
Congratulations-Finally!
(I have to make this!)
Been waiting for this one! Going to make it for the game tomorrow. THANKS!!!!
A quirky recipe from my ex-mother-in-law
TURKEY CURRY
2 cups diced turkey - dark or white or a combo
2 cans cream of chicken soup
1 can water
Cooked crumbled bacon
Chopped peanuts
1 can diced pineapple
1 - 2 cups cooked rice.
1 - 3 tbsp. mild curry powder (to your taste)
Combine soup, water, turkey, and curry in sauce pan. Heat until hot. Spoon over cooked rice and top with bacon, pineapple, and peanuts. It is really good (if you like curry).
In honor of Homemade Soup Day, I’m having crumbled italian sausage with a can of mixed veggies, 2 cans of diced italian style tomatoes and a handful of elbow macaroni.
I made my first pita bread last week. Some puffed and split like they’re supposed to but others didn’t. I don’t know what the trick to the split is but they were good. Stuffed them with a bbq seasoned chicken salad, yum.
Pita Bread
1 pkg yeast
1 t sugar
1/2 C warm water
3 C flour of your choice
1 t salt
3/4 C to 1 C warm water (adjust water so it’s not too dry or too sticky)
Combine first 3 ingredients and let the yeast do it’s thing.
Add the remaining ingredients. Kneed. Put into olive oiled greased bowl, cover, and let rise about 3 hours or until double
Put an oven rack on the bottom level so the bread cooks quickly and browns nicely. Preheat oven and baking sheet or pizza stone to 500F.
Divide dough into 12 pieces. Roll out fairly thin and place about 4 at a time onto the baking sheet or pizza stone. Bake 4 minutes, flip breads over and bake another 2 minutes.
Cover the hot bread so they don’t dry out. Use a knife and your fingers to help make the split opening.
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