Free Republic Recipe Thread

FreeRepublic Cooks | Dec 8, 2012 | libertarian27

[libertarian27]

Welcome to the FReeper Recipe Thread.

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.

[libertarian27]

National Cappuccino Day ~ National Harvey Wallbanger Day ~ Cook Something Bold Day November 8

National Scrapple Day ~ Cook Something Bold & Pungent Day November 9

National Vanilla Cupcake Day November 10

National Sundae Day November 11

Chicken Soup for the Soul Day ~ National Pizza With Everything Day (Except Anchovies) November 12

National Indian Pudding Day November 13

National Guacamole Day ~ National Pickle Day November 14

[libertarian27]

~FReeper Recipe Thread Ping~

[libertarian27]

~FReeper Recipe Thread Ping~

[libertarian27]

Recap of last week’s recipes:

http://www.freerepublic.com/focus/chat/2964708/posts?page=54#54

Appetizers & Sandwiches _ Post#` 18 _ Fried Pickles
Appetizers & Sandwiches _ Post#` 36 _ Veggie ‘Tray’ Christmas Tree
Appetizers & Sandwiches _ Post#` 42 _ Chicken Enchilada

Beef _ Post#` 08 _ Easy Cheeseburger Pie
Beef _ Post#` 28 _ Boneless Beef Ribs (pressure cooker)

Cookies & Brownies _ Post#` 32 _ Jam-Filled Butter Cookies (Split Seconds)
Cookies & Brownies _ Post#` 46 _ Striped Christmas Merigues

Drinks _ Post#` 21 _ Egg Nog

Marinades/Sauces/Glazes _ Post#` 17 _ Greek Seasoning
Marinades/Sauces/Glazes _ Post#` 30 _ Pizza Sauce

Pastry _ Post#` 30 _ Pizza Crust
Pies/Pastry _ Post#` 26 _ Italian Brioche (Casatiello)

Poultry _ Post#` 10 _ Sauted Chicken and Mushrooms
Poultry _ Post#` 29 _ Tuscan Chicken

Salads/Sides/Rice _ Post#` 11 _ Red Grape Salad
Salads/Sides/Rice _ Post#` 23 _ Zucchini, Rice and Cheese Casserole

Sausage _ Post#` 06 _ Cast Iron Cornbread with Sausage

Seafood _ Post#` 12 _ Salmon Patties

Soups/Stews/Chilis _ Post#` 27 _ Chicken Chili
Soups/Stews/Chilis _ Post#` 43 _ White Turkey Chili

Vegetables _ Post#` 45 _ Cedric’s Cabbage Casserole
Vegetables _ Post#` 49 _ Lazy Stuffed Cabbage

[Hoodat]

If anyone can get their hands on some Royal brand Toasted Coconut Pudding, please FreepMail me.

[Roos_Girl]

Will you add me to your ping list please?

[Calvin Locke]

Uh, you’re a month behind on your dates.

[concentric circles]

Tried this one a week ago and loved it:

Betty Jean’s Chocolate Pie
Betty Jean was born and raised in Lubbock, Texas and had a flair for southern cooking.

Ingredients

1/3 cup Corn Starch
1 cup sugar
4 eggs
3 cups milk
1 1/2 tsp vanilla extract
1 tablespoon of butter or margarine
3 oz. unsweetened chocolate (I use the Hershey’s unsweetened cocoa powder)

Separate egg yolks and mix them in a bowl-set them aside. Set the egg whites aside in a separate bowl if you wish to make meringue topping.

Mix sugar, corn starch, chocolate and milk in a medium saucepan. Bring to gentle boil, mixing often until mixture becomes thick and bubbly. Filling should be thick enough to stick to the mixing spoon or beaters. Remove from heat and mix for two more minutes.

Take a cup of the hot chocolate filling and mix it into the egg yolks you have set aside. Then return the mixture to the saucepan, returning saucepan to heat. Bring again to gentle boil, mix often.

Remove from heat again. Mix butter and vanilla extract into filling. Mix for 2 more minutes.

Pour filling into graham cracker pie crust (or whichever type of crust you prefer).

If topping with meringue, see meringue recipe and instructions below.

Let cool in refrigerator for 4-6 hours. Top with whipped cream only when pie has cooled the proper amount of time.

Whipped cream

1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup whipping cream

Mix ingredients together in a chilled bowl using beaters or electric mixer on medium speed until soft peaks form.

Meringue for pie

4 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tablespoons sugar

In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beath with an electric mixer on medium speed for 1 minute or until soft peaks form. Gradually add sugar one tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff peaks and sugar dissolves.

Immediately spread meringue over pie, carefully sealing to edge to prevent shrinkage. Bake in a 350 degree oven for 12 to 15 minutes or until golen. Cool on a wire rack, then cool in refrigerator for 4-6 hours before serving.

[libertarian27]

Uh, you’re a month behind on your dates.

LOL....Oops

You know, the older you get the faster time flies...I'm apparently still in November.:>)

[libertarian27]

National Chocolate Brownie Day December 8

National Pastry Day December 9

National Lager Day December 10

National Noodle Ring Day December 11

National Cocoa Day December 12

Ice Cream and Violins Day December 13

National Bouilabaisse Day December 14

[PieterCasparzen]

La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking [Hardcover]

If I could only have one book on cooking, this would be it. Very helpful on techniques on cutting poultry, fish, etc., it makes a point of providing "home cook" methods.

"First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.

Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time.

Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike."

[illiac]

This may help....69 cents a package....

http://shop.mywebgrocer.com/shop.aspx?&strid=248F563&shopurl=ProductDetail.aspx&pid=365786&clk_src=seopd&sc=0-0

[Doogle]

Shrimp/Macaroni salad:

1 box of elbow mac
8oz. jar of Helsmanns mayo
can of small cleaned shrimp (or reg shrimp diced up)
2 stalks of celery (diced fine)
tsp of vinegar
Red Pepper flakes

prepare the mac...drain good, in a bowl, mix in the tsp of vinegar put in the fringe, rinse the shrimp put in a separate bowl in the fringe to chill, dice up the celery (I like fine)it’s own bowl in fringe...after 30 mins ready to mix. I start with the mayo, then add the celery and shrimp, mix it real good..(the vinegar should have kept the mac from clumping, some use oil or both).....now add the red pepper flakes (to taste..mix, then I usually sprinkle just a touch more red pepper flakes on top) Cover with plastic wrap, in the fringe for at least two hours. Great with baked beans, some sliced ham,potato salad, etc

[libertarian27]

You’re added to this ping list!
Happy Cooking

[FlJoePa]

I’d rather just watch Laura Calder!

[jakerobins]

One of my favorite's from Childhood.......Can't find my personal recipe...... but here is one for Boston baked beans...Combine with some "Red" hot dogs,rolls, and cole slaw. One of my favorite "Comfort food" meals hands down... We call it Sat. Night Beans in our house. Boston Baked Beans Ingredients: •2 cups yellow eye Maine beans •1 white onion, quartered •1/2 cup brown sugar •1/2 cup molasses •1/2 teaspoon salt •Pepper, to taste •1 teaspoon prepared mustard •1/2 teaspoon ground ginger •Chunk of salt pork, 2″ x 2″ (or as much as you’d like) Cover dry beans in liquid, and soak overnight in large bowl. Place onion in bottom of bean pot, drain beans, and add to pot. Mix brown sugar, molasses, salt, pepper, mustard, and ginger with a little hot water, and pour over beans. Add enough hot water to cover beans. Place chunk of salt pork on top. Cover pot, and bake at 325 degrees for six hour. Check often, adding water as needed so that beans remain covered. Remove cover for last hour of cooking

[libertarian27]

"Red" hot dogs

You must have grown up in Maine, that's the only place I've seen those - and I agree - they are great!

Baked Beans, Hot Dogs and Canned Brown Bread was my Mother's standard Saturday meal, and we all looked forward to it every week...and Friday was Fish... we weren't even Catholic :>)

[CyberAnt]

Just made up a new recipe and it turned out really great.

I called it: “Beef and Tomatoes”

I started with a small carton of onions and celery (about 1 cup) - already cut up (from my grocery store). You can cut your own if you want.

Heat 1 Tbsp - Olive oil - place onions/celery into heated oil and saute until onions are just soft. I added 1/2 tsp of Garlic Salt w/parsley already in it. I also added 1/2 tsp of basil and 1/2 tsp oregano.

After cooking for a little while, I added 2 pieces of bacon (cut into pieces) into the skillet, and after the bacon was cooked - I drained it and broke it into smaller pieces.

I heated my crockpot (high) while I was finishing cooking the onions/celery. As soon as they were done, I placed them in the bottom of the crockpot.

Next, I used 2 - 6 oz steaks and braised them in the skillet which still contained a small amount of olive oil. I sprinkled them with a small amount of tenderizer (on both sides) as I was cooking them. As soon as they were done, I placed the two steaks into the crockpot on top of the onion/celery mixture.

On top of the steaks I poured a can of Hunts, no salt added, diced tomatoes, juice and all, over the steaks. The tomatoes also help to tenderize the meat.

Then, I put 2-3 Tbsps of water into the skillet and scraped the drippings forming a great beef broth. I poured the broth over the beef and tomatoes - making sure the tomatoes still cover the steaks.

I set the crockpot on LOW and just let it simmer.

After 2-3 hours, I removed the steaks to a cutting board and cut them into bite-sized pieces. I then replaced the meat into the crockpot and added another HALF-can of tomatoes, and stired the mixture.

The mixture continued to cook for another couple of hours.

I did not add any extra salt or seasoning to the mixture.

I had a visitor stop by - and had him sample the mixture. He was very happy with the taste combination.

Of course, you can make it go further, if you scoop the mixture over rice or pasta. If pasta, I would suggest mostiochelli (sp?) or rotelli pasta.

I love this taste combination, and it was so good I will be making it again very soon.

If you have questions, just ask.

[varina davis]

for later

[June2]

Ping for later. Thanks for the recommendation.