Skip to comments.FReeper Weekly Recipe Thread (March 3, 2012)
Posted on 03/03/2012 9:46:42 AM PST by libertarian27
Welcome to the 13th 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 three- 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)
National Cold Cuts Day
March 4 National Pound Cake Day
March 5 National Cheese Doodle Day
March 6 National Frozen Food Day
National White Chocolate Cheesecake Day
March 7 National Crown Roast of Pork Day
National Cereal Day
March 8 National Peanut Cluster Day
March 9 National Crabmeat Day
Weekly Recipe Thread Ping List
(to be added/deleted - just contact me)
Recap of last week’s recipes (Feb 25th)
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
To add on to the thread from last week, here’s another use for cabbage/cole slaw mix. This is surprisingly good - even my picky eater SIL like it and asked for the recipe. I’ve seen the recipe in a couple of places .... can’t tell whose it is so I’m just posting it. You could also easily use your own favorite cole slaw recipe and add the shrimp to that.
Shrimp Cole Slaw
½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon sugar
pepper to taste
4 cups cabbage, finely chopped (1 small head)
1 cup finely chopped celery
1-1/2 tablespoons finely chopped onion
2 cups fresh or frozen small shrimp, cooked and deveined (or 2 cups canned shrimp, drained and rinsed)
In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper & stir until well blended.
In a large bowl, combine cabbage, celery, onion and shrimp; add mayo mixture and stir until well blended.
Refrigerate until serving time.
PORK-TENDERLOIN and SWEET-POTATO STEW
Serves 4 +
1 Tablespoon Cooking Oil
4 Small Onions Pealed and quartered
5 Cloves Garlic Minced
1 Tablespoon Flour
½ Cup Dry White Wine (used a table wine)
1 Pound Sweet Potatoes, peeled and cut into ½ inch chunks
28 oz Canned Tomatoes, drained and chopped
2 Cups Low sodium chicken broth or homemade stock
1 teaspoon Dried Thyme
1 Bay Leaf
¾ teaspoon Salt
1 ½ Pounds Pork Tenderloin, cut into 1 ½ inch cubes
¼ teaspoon Fresh-ground Black Pepper
3 Tablespoons Chopped Flat-Leaf Parsley
In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened (about 7 minutes). Stir in the garlic; cook for an additional minute. Add the flour and cook, stirring, for 1 more minute.
Add the wine and bring to a boil, scrape the bottom and sides of the pan to dislodge any of the brown bits important flavor sources! Add the sweet potato cubes, drained tomatoes, chicken broth, thyme, bay leaf, and salt. Cover and simmer for 20 minutes (the sweet potato will be fork tender).
Add the pork cubes. Cover and simmer until the meat is done (about 10 more minutes).
Remove the bay leaf. Stir in the pepper and parsley.
Serve with corn bread or a good multi-grain bread and either a Gamay- or Cabernet-Franc Red Wine. Any other light, fruity red wine with plenty of acidity will balance the stews basic taste.
Pansies are my favorite to do. They come out beautiful! For whatever reason kids seem to get a big kick out of them, too.
I love pansies, such gorgeous colors .... in a pot blooming or on a plate! :-)
I took a fruit salad to a function once. It was just cut fruit, a bit of lemon juice, a splash of Grand Marnier, and edible flowers. It looked very elegant and was quite a hit.
Hazelnut Crusted Pork Tenderloin
2 Pork Tenderloins (trimmed)
2 cups chopped hazelnuts (more if you need it)
2 tsp. olive oil
4 sprigs chopped rosemary
HEAT oven to 400°F.
Brush meat with oil; coat evenly with nuts and rosemary.
PLACE tenderloins, side-by-side, in foil-lined 13x9-inch pan.
BAKE 30 to 35 min. or until done (150ºF).
Easy and simple, but sooo good.
I made this last weekend — very quick and very good!!
Makes 2-4 servings
6 tbsp. melted butter or margarine
1 cup flour
1 cup milk
1 can of apple pie filling (or your choice of flavors)
Maple syrup, whipped cream or powdered sugar, optional
Spray 11 x 7 pan with nonstick spray; preheat oven to 400 degrees.
Melt butter and pour into pan and set aside. Place milk into mixing bowl. Gradually whisk flour into milk and then eggs, one at a time, making sure all lumps are gone and batter is smooth. Pour batter into pan but dont stir batter into melted butter just pour over the top. Spoon pie filling on top of batter.
Bake at 400 degrees for 30-35 minutes or till pancake is well puffed up and browned around the edges. Cut into squares and dust with powdered sugar or serve with maple syrup or whipped cream. (If using apple pie filling, you may want to add a teaspoon or so of cinnamon to the batter.)
1 8-count can of crescent rolls
1 medium tart apple (I use Granny Smith)
3/4 cup butter
3/4 cup sugar
1 tablespoon cinnamon powder
12 oz. can of diet lemon-lime soda or diet ginger ale
While heating the oven to 360 degrees ...
Using a combination apple-corer/slicer, section/core the apple into 8 sections. Leave the peel on, or peel the apple and then section/core it into 8 sections. Either way works great.
Open the can of prepared crescent roll dough.
Lay out a crescent on a flat surface, pat thin. Lay a section of apple across the narrow end, then roll up toward the wide end. Fold the loose flaps of dough over the ends of the apple section and gently pinch the dough closed all round the section of apple. Repeat with the other seven sections of apple.
Lay in a deepish baking dish (glass or ceramic works best) that will just hold the eight sections.
Place the butter in a microwave dish, pop in the microwave on high to thoroughly melt it (30 to 45 seconds). Add the sugar and cinnamon. Stir with a spoon until well mixed. Pour over the dumplings in the baking dish. Pour the 12 ounces of soda or ginger ale over the dumplings.
Bake uncovered at 360 degrees for 45 minutes. Remove and serve while hot, spooning sauce over the tops of the dumplings after dishing them up.
1. The tops of the dumplings will be toasty brown and crisp, the bottoms gooey sweet from cooking in the butter/sugar/soda sauce, the centers hot and appley. Yum!!
2. A serving is two dumplings, unless the diner doesn't have a sweet tooth, in which case one dumpling will do.
3. The recipe scales nicely for larger crowds. The first time I made this, it was for a wedding rehearsal dinner for 20 people. I made 56 dumplings (seven apples, seven cans of crescent rolls). Men always ate two, sometimes three; many women ate only one.
4. Servings go furthest if a scoop of vanilla ice cream or vanilla custard is added over the dumplings when served.
5. Don't skimp on the soda! It reduces while baking and is critical for creating sufficient dumpling sauce at the end of baking.
6. Using diet soda or diet ginger ale helps keep the calorie count down without depriving the desert of flavor or sweetness.
For a dynamite dessert, prepare the wrapped apple sections and place in baking dish while preparing dinner. Just before sitting down to eat, add the sugar/butter and soda and begin baking. By the time diners have finished eating and the table is cleared, the piping hot dumplings will be coming out of the oven.
My first contribution:
Cake: 1 1/2 cups of flour
1 cup superfine sugar
1 tsp baking poweder
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1 1/2 sticks unsalted butter, soft
2 large eggs
2/3 cup sour cream
Set oven to 350. Put all the ingredients in a food processor and process until smooth and thick. If too thick, add a little milk to loosen. Spoon into two 8 inch cake pans (Wilton makes these). Slip into oven for 25-30 minutes.
Let cakes cool on a rack.
3/4 stick unsalted butter
6 oz semisweet chocolate
2 1/2 cups confectioners’ sugar
1 tbls light corn syrup
1/2 cup sour cream
1 tsp vanilla extract
Melt the butter and chocolate bits in a saucepan on low or in a bowl over a simmering pot of water. Once melted, remove from heat and let cool. Sift confectioners’ sugar in a separate bowl. To the chocolate, add corn syrup, sour cream and vanilla to combine. Whisk in the sugar. The frosting will be quite thick. Spread a third of the frosting on the bottom layer and place top layer over it. Put the rest of the frosting on top of the cake and coat the top and sides, making nice swirls. If you have tiny flowers made of sugar (also sold by Wiltons), place them around the top of the cake. Enjoy!
1/4 cup ground flax seed
1 tsp baking powder
2 tsp Cinnamon
1 tsp Coconut oil
1 packet of Stevia
Mix all together in a cup. Put in Microwave for 50 seconds.(I spray inside of cup with a little EVOO).
Turn cup upside down on plate till it releases. This is a high protein meal with fiber, that helps keep sugar regulated and your energy up and hunger down.
I think the cinnamon called for in the recipe is too much, so I reduced it to about 1/4 a Tablespoon, and made up the difference with a little added ground flax and brown sugar(reduced stevia). I have also added cranberries or raisins and almonds or pecans.
Sooo quick and easy. The flax has protein and vegetarian omega 3’s. Whole eggs also contribute to the “good” cholesterol(HDL).
It’s been a weird day. I was looking at the name of the recipe I posted & wondering .... was it originally Cold slaw (which made more sense to me) & how did it the name ‘Cole’ slaw come about. So ... I finally quit thinking about it and looked it up. Here’s the link and the answer:
Coleslaw was probably consumed, in its earliest form, in the times of the ancient Romans. Since then, it has been popularly adopted in many countries, including (but not limited to) the United Kingdom, the United States, Germany, Belgium, and Spain. However, the mayonnaise variety of coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term “cole slaw” arose in the 18th century as a partial translation from the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. It was commonly called cold slaw in Britain until the 1860s when “cole” (meaning cabbage) was revived. “Cole” originates from the Latin, colis, meaning “cabbage”, and is the origin of the Dutch word as well. In addition to calling it “coleslaw,” U.S. Southerners also refer to it as “slaw.” Today, coleslaw generally refers to the variation of the recipe with a mayonnaise-based dressing on the shredded cabbage and other vegetables.
Oh, thank you, thank you! I’m always on the lookout for good non box cake and frostings from scratch!
We have similar minds :>)
My only caveat with this recipe is that if the batter seems too stiff, add some milk to loosen, OK?
I was watching Giada last weekend; she made a Potato/Yam Gratin. Yes, it sounds a bit odd at first blush...BUT, a local restaurant has featured a similar dish for years, and I have always wished I could make it at home, since said restaurant is otherwise simply awful (I was recently served rare chicken there if that gives you any idea)!!
I tried the recipe on Tuesday, and am thrilled to report that it is fantastic....blows regular scalloped potatoes away.
I had asiago on hand, but used gouda in place of both of the others...it turned out great!
This may be making a debut at our Easter lunch - thanks!
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