[libertarian27]

Food Celebrations for the Month of August:

National Catfish Month

National Peach Month

National Brownies at Brunch Month

(National Chick-Fil-A Month :>)

[libertarian27]

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:

http://www.freerepublic.com/focus/chat/2904019/posts?page=1
Red Beans and Rice: A Monday Tradition

http://www.freerepublic.com/focus/f-chat/2911745/posts
I Just Set A Slab of Pork RIbs in Marinate

[reformedliberal]

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

Instructions

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.

[MrKatykelly]

bttt

[ken5050]

David Dewhurst needs a recipe for crow.

BTW is "blackened crow" an oxymoron?..or should we just offer up some deep fried crow for him to partake?

[yefragetuwrabrumuy]

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
2 eggs
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
soup.

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
cilantro.)

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.

[yefragetuwrabrumuy]

(chocolate delights)

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
off excess.

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.

**************************************
Chocolate Cheese

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.

Frosting:
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

**************************************
Aztec cocoa

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.

[randita]

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.

[SaraJohnson]

Salsa for a grilled steak or chicken burrito:

One cucumber (seeded)
Two halapeno peppers (seeded)
1/2 large onion
juice of two lemons
1/2 cup of celantro

Mince the veggies and celantro, and toss with lemon juice.

We use Mexican spice rub on the grilled steak, cut it in slices and wrap it up in a burrito shell with lots of salsa. Yum.

[rightly_dividing]

I have a Krupp cappuccino maker that I have tried over and over and just don’t like the results. Does anybody have a better recipe or tips on using this thing?

I like the gas station cappuccino but not the homemade, something just not right with this picture.

[bgill]

I don’t know if I posted this before, but had some of this for chinese dinner last night using store bought preseasoned fajita pork. I’ve learned that the preseasoned fajita meats (our store sells this in beef, pork and chicken) works well in chinese dishes. I’ve tweaked the Yang Chow Slippery Shrimp recipe (horrible title) which is a coating for the meat rather than a sauce. You can use any type of meat - beef, chicken, pork, shrimp, catfish or even preseasoned meat. The ingredient amounts aren’t set in stone so can be varied to taste.

Chinese meat coating:

2 lbs. raw meat cut into bite size pieces
corn starch
veg oil
2 t garlic powder
1 t powdered ginger
1 t cayenne
4 T ketchup
3 T white vinegar
3 T water
3 T sugar
1/4 C chopped green onion
salt to taste (if using preseasoned meat, omit the salt)

Toss the meat pieces in corn starch to coat. Fry in the veg oil. Set aside.

In a small sauce pan, combine the remaining ingredients and heat through. Pour over cooked meat and stir to coat.

[Jean S]

Ping to Carlo. I still have my signed copy of The Clinton Legacy Cookbook. It was so much fun when you compiled it. Do you want to share some Freeper recipes from your book?

[I still care]

Thanks!