Skip to comments.FReeper Weekly Recipe Thread (Feb 25, 2012)
Posted on 02/25/2012 6:53:27 AM PST by libertarian27
Welcome to the 12th 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 two- 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)
I started doing that when my wife was pregnant and needed to reduce her sodium intake. I of course omitted the salt, and salted my own once it was cooked.
(Store Locator Page)
I made Peking Pork Chops for dinner tonight. It was so good I had to make a second batch while the pans were still dirty. The sauce would work well with a number of things, deep fried or not, and there are substitutions for ingredients that might not be readily available, such as sherry or marin for the wine and balsamic vinegar for the black vinegar. I tried to copy and paste the recipe but the formatting got lost. This one is a keeper:
It sounds wonderful. About how many servings would this rendition make? I should be able to freeze leftover soup in ziploc bags, right?
It will make about 20 - 30 servings and freezes very well....thanks
I would not worry about your large ping list creating that proxy error. Same thing happened on the Weekly Gardening thread when it got large. Even with the proxy error the ping list has always posted. I just ignore it. Every one does get the ping.
How many FReepers on your list?
I don’t know - a bunch -(I tried counting once...once![Movie:Johnny Dangerously line]...lol) list is on my profile page (in white type)Your gardening ping list is much bigger!
That’s good to know though - ‘everyone gets the ping’- I was worried maybe it was cutting off midstream - Thanks
You have 240 FReepers on your list. Pretty darn good for just a little over a year.
The weekly gardening thread is at 505. It has taken a number of years to grow to that number
You’re a good counter! I kept losing my place :)
There’s two lists there - top on is the weekly and bottom one is hungariangypsy’s kitchen pinglist that she gave over.(I keep them separate)
I used them both to get the 240 count. Actually I did not do a physical count. I copied your list(s)into an Excel spreadsheet - it shows up as all in one row. I then transposed it into one column and just scrolled down to get the count. From this point it could be sorted alphabetically but on quite a few names on your list have spaces in front of them and it would take some time to remove them. the spaces screw up the sort.
I have one that’s pretty similar to the link. Don’t know if you consider them old fashion but they’re good.
6 cups flour
2 tsp baking powder
3 tsp salt
4 tbsp lard
2 cups warm water
Mix flour, powder, salt. Add lard and blend with hands. Add warm water. Knead. Divide into 20 balls. Roll out and cook on hot griddle for 2 to 3 minutes.
thank you for both of your recipes. I think it is the lard that makes these taste better. In California used to be able to buy Lard pretty easy back in the day before food police.
in honor of the ever so easy Sandra Fluke:
a meal fit for Rush Limbaugh
oven fried fluke filets
I am going to eliminate the how to catch, filet part...and I wont bore you with what to do when the sparkplugs on your outboard get oil soaked...
make a dip with four eggs,a little water, parsley flakes, fresh ground pepper, salt and garlic to taste.....(lots of salt and garlic and pepper for me...the parsley is up to you...)
line a cookie sheet with aluminum foil to avoid the mess...and spray it liberally with pam....mix up your egg dip...in a plate put a bunch of UNFLAVORED BREAD CRUMBS..
dredge the filets well in the eggmix and cover them completely with UNFLAVORED BREAD CRUMBS(you flavored the egg..remember.....
lay them on the pammed pan...now spray the crud out of the tops of the filets with the pam....
preheat your oven to 450°F(yeah...HOT)
put em in once it reaches temp....set a timer for 10 minutes
pull em out of the oven at that time and check for fakeyness...if still clear anywhere in the middle cook em somemore...I usually go another 5 minutes after the first 10
serve em up with tartar sauce and/or lemon....and cold beer.
Excellent - Thanks for the Recipe!
I love fresh fluke flounder from CT and Long Island Sound - just off the hook!
thats where I trailer my boat to...Stony Brook(LI) ramp into stony brook harbor, into Smithtown Bay of Long Island Sound and around Cranes neck to the mouth of flax pond on the outgoing tide with either squid/spearing for bait or live killiefish.
I find the real big fluke filets need to be sliced thin, in half almost like making 2 filets outta 1 or they dont cook right if they are too thick...
have you had Blackfish? my uncle John would say ‘dey sweet’
Never had Blackfish - I heard they are good - but tricky to catch - darn nibblers.....
Recap of this week’s recipes:
Appetizers _ Post#` 06 _ Pecan Crusted Artichoke Dip
Beef _ Post#` 42 _ Taco Calzones
Bread _ Post#` 32 _ Tortillas
Bread _ Post#` 52 _ Tortillas
Cake _ Post#` 07 _ 3-2-1 Cake
Pork _ Post#` 18 _ Red Neck Eggrolls
Pork _ Post#` 23 _ Homemade Pork
Pork _ Post#` 30 _ Mu Shu Pork
Pork _ Post#` 44 _ Peking Pork Chops
Rice _ Post#` 28 _ Jambalaya (pressure cooker)
Seafood _ Post#` 20 _ Easy Shrimp Pasta
Seafood _ Post#` 54 _ Oven Fried Flounder (Fluke)
Soup _ Post#` 15 _ Santa Fe Soup
Soup _ Post#` 33 _ Clam Chowder
Thread for March 3, 2012
Oh my gosh I love it! Just copied it and send to others!
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