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FReeper Weekly Recipe Thread (Happy Easter)
FreeRepublic Cooks | April 7, 2012 | libertarian27

Posted on 04/07/2012 6:43:36 AM PDT by libertarian27

Welcome to the 18th 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 seven- 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)

TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
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To: ken5050

Hard-boiled eggs do not keep nearly as long as raw eggs, which can last three to five weeks in the refrigerator. One week for hard boiled.

Why raw eggs keep longer: There is a good reason for this. When a hen lays an egg, it puts a naturally protective coating on the outside of the shell. The bad news is, during the washing and sanitizing process before packaging, eggs lose that coating. But the good news is, processors replace it with a tasteless, natural mineral oil coating.

Boil the egg and that coating is removed.

21 posted on 04/07/2012 5:21:27 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: libertarian27; All
Happy Easter to ALL!

Wish I could contribute something this week but it's just not possible with all that my family and I have going on. New grand kids, working on cars, and just plain working, LOL!

I have made a few things over the past couple of weeks but didn't keep track of the recipes as I should.

The only thing that comes to mind is something I may have posted before. It's an unintentional variation on a recipe from Betty's Kitchen from YouTube.

Gooey Butter Cake

18.25-ounce package yellow cake mix
1 egg
1 stick butter (1/2 cup), melted and cooled
8-ounce package cream cheese, softened
2 additional eggs
1 teaspoon vanilla extract
1 additional stick butter (1/2 cup), melted and cooled
16-ounce box confectioner's sugar (powdered sugar or icing sugar)
cooking oil spray

In a mixing bowl, combine the yellow cake mix, 1 egg, and 1 stick melted butter. Mix with an electric mixer until fully mixed. Press this mixture firmly and evenly into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Set aside.

In a mixing bowl, beat 8 ounces of cream cheese until light and fluffy. Add 2 eggs, 1 teaspoon vanilla, and 1 stick of melted butter. Beat until fully mixed.

Add 1 box confectioner's sugar and beat well. Spread mixture evenly over the cake mixture and bake in a 350 degree (F) oven for 40 to 45 minutes.

Remove from oven and allow to cool. Cut into squares of desired size and serve.

The variation is that I started to make this without checking my cupboard. Used white cake mix instead of the yellow and it was 16 oz instead of 18oz IIRC.

Everything else was the same so the ratios were a bit off. Plus instead of a 13x9 pan the mixture seemed too thin so I put it in a bread loaf sized Pfaltzgraff stoneware.

Needless to say there was WAY more "icing" than what was needed HOWEVER it turned out GREAT! Thicker than it should have been and probably a lot sweeter but it was gone before I knew. Everyone loved it. All that was left for me was only about a one inch square piece.

22 posted on 04/07/2012 6:07:28 PM PDT by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: rightly_dividing; MissMagnolia; libertarian27
Here are a couple of pictures of the dish during preparation.

I accidentally shorted myself on raw bacon, but that's ok. The cross is more appropriate for Easter - kind of like a hot cross bun made of meat. I doubled the recipe and my mad math skillz failed me.

Here are the breasts and the innards:

Here they are ready to toss in the oven:

I'll put up a picture of the finished goods tomorrow, if I remember. We are having guests, so I'll be distracted.

23 posted on 04/07/2012 10:24:48 PM PDT by Disambiguator
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To: Disambiguator

That looks great. Not a criticism, but I think for me I’d play with different stuffings because I’m not a big fan of cilantro. I’m thinking a little mayo, Parmesan, cream cheese and garlic, or maybe cranberry, pecans and a mild, buttery cheese. So many possibilities! I see it in my future. Thanks for sharing and for the pictures.

24 posted on 04/08/2012 12:37:26 AM PDT by pops88 (Standing with Breitbart for truth.)
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To: pops88

We lived in New Mexico for 12 years, so cilantro is a staple for us. Mixed with garlic, you can’t go wrong (in our opinion). For sure, any stuffing that works for you would be fine. That’s the beauty of experimental cuisine - you can do whatever you want.

25 posted on 04/08/2012 6:19:34 AM PDT by Disambiguator
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To: Disambiguator

That’s Beautiful!

Happy Easter!

(would love to see a picture of it cut too- to see the stuffing goodness:>)

26 posted on 04/08/2012 6:36:55 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Red_Devil 232
Many thanks for the advice, and the info.

And a Happy and Jyous Easter to you and yours..

27 posted on 04/08/2012 8:03:35 AM PDT by ken5050 (The ONLY reason to support Mitt: The Mormon Tabernacle Choir will appear at the WH each Christmas)
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April 14th thread

28 posted on 04/14/2012 4:40:39 AM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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Recap of this thread’s recipes:

Breads _ Post#` 19 _ Burger Buns

Cakes _ Post#` 22 _ Gooey Butter Cake

Condiment _ Post#` 12 _ Homemade Ketchup

Poultry _ Post#` 4 _ Tur-Bac-Hen

Sandwiches _ Post#` 16 _ Kimchi Grilled Cheese Sandwich

29 posted on 11/17/2012 9:33:08 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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