Posted on 03/17/2012 1:58:03 PM PDT by libertarian27
Welcome to the 15th installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five- 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’ve never used a pressure cooker. My mom did, but that was a long time ago and they have changed. Not so scarey now. is there a minimum amount of time that must be set? Could you add the more fragile veggies with about 3 minutes to go?
Got an invite for corned beef and cabbage but too tired out from daughter’s karate tournament to go. NE boiled dinner is pork butt not corned beef as far as my mothers NE roots are concerned boiled with potatoes cabbage and carrots the pork butts in the old days would salt up the whole pot.
http://allrecipes.com/recipe/golden-sweet-cornbread/
Any cornbread recipe can be made sweeter by the addition of extra sugar.
Thanks, I’m keeping that recipe to give it a try. I’ve tried a lot over the years but they either wind up, too dry, not sweet enough, too course, gritty. Appreciate the link! :)
My brother makes the best venison BBQ. He puts whatever venison he is going to use in a crock pot & lets it cook all night (at least) until falling-apart tender. In the morning, he shreds the venison (just uses two forks I think, to pull the meat apart) then adds a bottle (or more) of his favorite BBQ sauce and lets it cook until lunch time. He takes a crock pot of venison BBQ to work a couple of times a year .... his employees gobble it up & ask for more.
Here’s an article with some deer recipes, including one for BBQ (they use a pressure cooker):
This article has some ‘different’ recipes ... they look good!
http://www.fieldandstream.com/node/57022
The cooking time for corned beef in the manual for my cooker said to cook the beef for 60 min. after the relief valve started rocking. The rocking indicates the cooker is up to pressure. Yes the fragile veggies could be added for shorter periods of time.
Our corned beef dinner turned out beautifully. We had to use 2 pieces of meat packaged by Nathans (the famous New York hot dog makers). I got an incredible recipe for Irish Soda bread off the website Epicurious. It’s such an easy bread to make and everyone thinks you’re a genuis for producing it! We ended with my homemade chocolate cake and some luridly green pistachio ice cream. A great night with friends.
I know that picture looked great! We have fixed several corned beef briskets lately, one just last weekend, but have not pressure cooked it. We got the craves for homemade Rubeun sandwiches, then done a couple with cabbage and a couple with new potatos. We have a pressure cooker, but I have used it in forever. Maybe it is time!
I noticed yesterday at the store that there were several sauces from FD. They also have hot bread and butter pickles, but I have not tried them. I just take note of FD products when I see them.
Do you have one of the newer cookers? Do you get a lot of use out of it?
Their hot bread and butter pickles are good! Its where I got the idea to make my own. :)
That is just w r o n g
No this is an old pressure cooker I inherited from my Father. It is a Presto and this was the first time I had used it. I had to download the manual from their web site before I was confident that the cooker was complete (just making sure I had the right pressure relief valve for this model) and was safe to use.
Someone got a new one last year, thought it might have been you.
The older ones kind of scare me.
When I roast a turkey, we always like LOTS of stuffing and gravy to go with it. Since they no longer leave the giblets in the frozen turkeys, I have no way to make really tasty gravy. I used to made a large bowl of stuffing, put some in the turkey, and would start soaking the giblets in water as soon as I put the turkey in the oven.
When the turkey was done, I would combine the stuffing from the turkey with the saved stuffing and use some of the giblet gravy to mix in with it. The result was lots of really good stuffing. And lots of tasty gravy.
Does anyone know what I could use in place of the giblets?
Does anyone know what I can use instead of the missing giblets?
What brand are you buying. Mine still come with giblets.
FAMOUS DAVE RECIPES
BBQ SAUCE/ food.com
2 slices hickory smoked bacon (thick cut strips)
3 cup chopped vidalias or other sweet onion
¼ cup water
¾ cup peach schnapps
½ cup baking raisins
1 large jalapeno, finely diced
2 garlic cloves , minced cup aged alessi balsamic vinegar
¼ cup chopped sweet apple
¼ cup frozen tangerine juice concentrate
¼ cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 ¼ cups dark corn syrup
1 (12 ounce) can tomato paste
½ cup packed light brown sugar
½ cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon maggi seasoning
1 teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
¼ cup Kahlua
1 teaspoon liquid smoke
Directions: Fry bacon crisp. Drain, reserving tablespoon drippings. Use bacon for another purpose. Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown. Don’t burn.
Reduce heat to medium low. Deglaze pan with water. Stir in the Peach Schnapps, raisins, jalapeño and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.11Process until puréed and return to the saucepan. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
Mix well Bring to a low boil, under medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.Remove from heat. Stir in Kahlúa and liquid smoke. Store, covered, in refrigerator.
Famous Dave’s Corn Bread with Honey Jalapeno Glaze
created by fabulousfoods.com
1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the Cornmeal mixture and mix gently - there should be no lumps, but do not over mix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave’s Corn Bread.
Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.
Thanks, all this talk about Famous Dave’s is making me want to go there to eat, except that the nearest one is about 4hrs or more away.
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