Skip to comments.FReeper Recipe Thread (August 2012)
Posted on 08/01/2012 2:24:57 PM PDT by libertarian27
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National Catfish Month
National Peach Month
National Brownies at Brunch Month
(National Chick-Fil-A Month :>)
Recap of July’s Recipes:
Cakes _ Post#` 21 _ Lemon Glazed Monkey Bread
Dessert _ Post#` 6 _ Apple-Blueberry Crisp
Dessert _ Post#` 8 _ Bread Pudding
Ice Cream _ Post#` 17 _ Butter Pecan Ice Cream
Pork _ Post#` 5 _ Iowa Ham Balls
Pork _ Post#` 9 _ Ham Balls or Ham Loaf
Sandwiches _ Post#` 15 _ Bradford a hot dog
Sandwiches _ Post#` 20 _ Vietnamese Banh Mi
Vegetables _ Post#` 19 _ Peeling a hot potato quickly
FR Recipe Threads in July:
Red Beans and Rice: A Monday Tradition
I Just Set A Slab of Pork RIbs in Marinate
I discovered these supreme roasted stewed tomatoes from America’s Test Kitchen. Take some time, but they are wonderful. There were no leftovers and only 2 of us.
Note: I baked them in a foil-lined 8” baking pan, then transferred all the contents to a medium saute pan to reduce the sauce. I used 9 medium tomatoes and kept everything else the same. I made sure to stuff them with the sugar/salt/pepper mixture and then distributed the rest of the seasoning on top, followed by the butter. I used Kosher salt and it was fine. I would use less if using table salt. I used ground black pepper. I think a cayenne would work, too. I used salted butter.
8 large tomatoes, peeled and cored
1 cup packed light brown sugar
1 tablespoon salt
1 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/4-inch pieces
1. PREP TOMATOES Adjust oven rack to upper-middle position and heat oven to 400 degrees. Arrange tomatoes in large ovensafe skillet, cored side up. Sprinkle with brown sugar, salt, and pepper. Dot with butter.
2. BAKE TOMATOES Bake until tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.
3. FINISH ON STOVETOP Transfer skillet to stovetop. Simmer over medium-low heat, basting every 5 minutes, until sauce is thick and syrupy, 25 to 30 minutes. Serve.
No less a sophisticate than Esquire Mag named Chick-fil-a one of the nation's best sandwiches.
ESQUIRE WROTE You can get a chicken sandwich anywhere, which may explain your low expectations. Boneless breast. Bun. Blah. But down south, there lives an eye-opener.
A come-to-Jesus sandwich.
The Chick-fil-A. Seasoned, breaded breast served on a toasted buttered bun with dill-pickle slices. No mayo. No sauce at all. Deceptively simple, yet transcendent. The hook is the breading: spicy, with an intoxicating crunch. The meat is always juicy, never chewy. The bun is like lingerie -- there, but not, providing delicious support without obscuring the main flavor. The first bite changes everything you think you know about chicken. And about the need for condiments. --Allison Glock
Read more: http://www.esquire.com/features/food-drink/sandwiches#ixzz211NacUiU
Just order a deluxe w/ lettuce, tomato and slice of
cheese, with a side of waffle fries and large lemonade.
Couple containers of the special sauce and you got lunch.
Chick Fil-a Deluxe---with frilly lettuce leaf, cheese slice, and red ripe tomatoes.
Fajitas on a Bun
One of my mom’s bridge club favorites:
1 pound(s) 90 percent lean ground beef
3/4 cup(s) chopped fresh cilantro, divided
1/2 cup(s) finely chopped red onion
1/4 cup(s) chopped scallions
2 teaspoon(s) minced garlic
1 tablespoon(s) chili powder, preferably New Mexican
1 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano, preferably Mexican
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1/3 cup(s) reduced-fat mayonnaise
1 tablespoon(s) lime juice
1 tablespoon(s) chopped chipotle chile in adobo (see Ingredient Note)
1 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers
1 cup(s) shredded green cabbage
4 slice(s) tomato
4 thin slices red onion
1.Preheat grill to medium-high.
2.Place beef, halt the montera jack cheese, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper, and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
3.Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice, and chipotle in a small bowl.
4.Peel the roasted peppers, halve lengthwise, and remove the seeds.
5.Oil the grill rack using a well oiled vegatable oiled paper towel. Salt and pepper the meat to your taste. Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6.Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato, and onion.
I made these last night - so steakhouse restaurant! Almost too rich but loved it! Will make more sauce next time (used 4 red potatoes for the dish)
DELMONICO POTATOES (from Cooks.com)
2 cups potatoes, 3/4 inch cubes
2 cups potatoes, coarsely grated
1 tsp. salt (for boiling water)
1/2 cup evaporated milk
2 tbsp. butter (for sauce)
2 tbsp. flour
2 tbsp. butter (for crumbs)
1 cup plain bread crumbs
1/4 tsp. paprika
1/4 tsp. white pepper
1 tsp. parsley
1/3 cup grated Parmesan, Asiago, Monterey Jack, Cheddar or other cheese
(I used LandOLakes 4 Cheese Italian Blend - I’m addicted)
Wash, pare and cut 2 cups Russet or Yukon Gold potatoes cut into 3/4-inch cubes.
In a saucepan, boil cubed potatoes in 3 quarts of water into which 1 tsp. salt has been added for about 15 minutes or until almost fork tender.
Using a slotted spoon, remove potatoes from water and allow to cool.
Bring potato water to a boil and reduce by half. Measure 1/2 cup of the potato water and discard remaining water.
Return 1/2 cup potato water to the same saucepan and add 1/2 cup evaporated milk (non-sweetened), 2 tablespoons butter, and whisk in 2 tablespoons flour. Stir constantly until sauce comes to a boil and begins to thicken. Remove from heat and allow to cool for 20 minutes. Remove half of the sauce and set aside.
Add the cubed potatoes to the sauce remaining in the saucepan. Pour potato sauce mixture into a buttered casserole or baking dish.
Layer 2 cups raw shredded potatoes over the top. Shred potatoes on the coarse side of a cheese grater or use the coarse shredding disc of a food processor. Spread reserved sauce over the top of the shredded potatoes.
In a skillet, melt 2 tbsp. butter. Add 1 cup bread crumbs, 1/4 tsp. paprika, 1/2 tsp. pepper and 1 tsp. parsley. Toss until mixed and butter coats crumbs.
Sprinkle over the top of the casserole. Spread 1/3 cup grated cheese evenly over casserole.
Bake in a preheated 350°F oven for 45 minutes or until cheese is lightly browned on edges and bubbly.
Liz beat me to this “recipe” idea:
- sit in driver’s seat of your car
- open garage
- back out
- drive to Chick fil A
- purchase several Chick fil A sandwiches and waffle fries
- enjoy immediately
- drive home
BTW is "blackened crow" an oxymoron?..or should we just offer up some deep fried crow for him to partake?
It’s Texas. Maybe he’d like his crow barbecued?
I made clam chowder or dinner tonight and my husband said it was one of my best..........and I even forgot to put the bacon back into the pot!
3 weeks ago I had 28 teeth pulled and am still not real comfortable with the dentures - so eating - let alone planning meals - is a bit o a challenge.
Would love to see your Clam Chowder recipe!
So sorry you aren’t getting along with your new chompers - they can take a while to get used to....But, on the bright side, looking forward to new soup recipes :)
Puleeezeee, Gabz! Don’t be a tease.. share the recipe (I have two huge cans of clams that are just waiting...”
Albondigas Soup (Mexican Meatball Soup)
1 white onion, chopped
2 bunches green onions, chopped
Saute in olive oil in a large pot. Add:
1-7 oz can chopped green chilies, mild
1 large can broken tomatoes, fire roasted are good
1 tsp fresh garlic
1 tsp salt
1 tsp cumin
1 quart water
Add to pot and bring to boil.
1 pound lean hamburger
1/4 cup flour
1 tsp salt
1/2 tsp pepper and garlic powder
Mix together, then form into one-inch
balls, added one at a time to boiling
Turn heat to low and simmer, covered.
Cook 45 minutes, then adjust seasonings.
A little fresh chopped cilantro on each serving.
(Mexican cooks tend to really overdo with the
Pop a few flour tortillas in the micro for half a
minute, and you have a full meal. Great for when
it is hot out.
Black Devil’s Food Cake
2 cups all-purpose flour, plus flour for dusting pan
1-3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 Tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup buttermilk
2 Tablespoons vegetable oil
1 cup strong coffee
Preheat oven to 350F. Spray a 13x9x2-inch pan
with vegetable oil spray. Dust with flour; shake
In a large mixing bowl, sift together flour, sugar,
cocoa powder, and baking soda. Whisk in applesauce,
buttermilk, and vegetable oil.
In a small saucepan, bring coffee to a boil over
medium-high heat. Stir gently into batter. Mixture
will be soupy. Pour into pan. Bake 35 to 40 minutes, or
until a toothpick inserted in center comes out clean.
Serve warm or let cool completely.
A dusting of powdered sugar can dress up the top.
1 lb Velveeta Cheese
1 lb Butter
4 lb Confectioners Sugar
1 c Cocoa
2 tsp Vanilla
In large saucepan, slowly melt cheese and butter
together. Sift sugar and cocoa together. Add to
melted cheese mixture, stir until completely dissolved.
Mixture will be stiff. Pour into greased 9x13 pan.
Allow to cool in refrigerator, frost.
8 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. Vietnamese Cinnamon (regular cinnamon will
work, but not be as spicy)
1 tsp. Grand Marnier
6 ounces unsweetened baking chocolate
6 teaspoons vanilla
4 cup boiling water
ground chili pepper to taste
Grate the unsweetened chocolate into a
bowl and cover it with a little of the
boiling water. Mash the mixture into a
paste. Add the rest of the water and
vanilla and mix. When cool, beat with
an electric mixer until frothy. Add the
chili pepper to liven up the drink.
The chocolate will not totally dissolve
and will have a grittiness to it.
We tried out the bread pudding from Allrecpies daily mailer and it was great. made it twice and got back good reports from all who tried it.
Bread pudding II
Original Recipe Yield 1 - 8 inch square pan
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon or pumpkin pie spice
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped
Your bread pudding sounds good.
I make mine a little differently using left over biscuits.
Put about 1 tbsp. margarine in microwavable bowl.
Microwave on high a few seconds until melted.
Crumble 5-6 biscuits into bowl.
In separate bowl, cream 3 eggs, 1/3 c. brown sugar, and
1/3 c. white sugar. Add a pinch of salt and 2 ½ c. milk and 1 tsp. vanilla. Mix well and pour over crumbs.
Let soak a few minutes. Sprinkle with nutmeg.
Microwave 25 minutes at medium speed. Chill.
(please excuse typos - my “f” and “x” keys are giving me its and I don’t always catch where they are missing.)
I wasn’t trying to be a tease, I just don’t exactly have a “recipe” so to speak.
I had 8 chowder clams in the freezer and also 2 10oz cans of whole baby clams. Freezing the clams makes for much easier shucking for any kind of clam dish.
1/2 pound bacon - diced
1 large onion - diced
2 - 4 tablespoons flour
Cook bacon in dutch oven - strain out bacon leaving grease, add 1 or 2 tablespoons o butter and saute onions. Spinkle with flour to make a roux.
Start adding your milk and cream, adding more as it thickens -I used about a cup of each - and add any accumulated juices from fresh clams and from the canned clams if using.
Today I cheated and used 2 cans (15oz each) of diced potatoes - but parboiled diced potatoes is what I normally use (about 2 pounds).
Add 1 can of creamed corn and simmer the entire mess or about 15 minutes.
Then it is time to start seasoning - I use cayenne, Chrystal hot sauce, Worcestershire sauce, black pepper, and celery seed - all to taste. And a second can o creamed corn i you like corn in your chowder (I do)
Let simmer another 10 minutes or so.
If using fresh clams (chopped) add them and all juices now and simmer 5 minutes, then add canned clams. Simmer 5 minutes more then take of heat and cover - let sit for 10 minutes. Enjoy.
It is always better the next day!
Ina Garten’s Rum Raisin Rice Pudding
Super rich and creamy!
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
Looks great! Thx for the recipe.
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