Posted on 12/29/2012 10:10:36 AM PST by 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.
Happy New Year!
~My friend and I agreed to go on a diet together for our New Years Resolution this year. I said “That's so wonderful, this way when I get a craving for a burger and fries I’ll call you first.” She said “Great, I’ll drive!”~
Food Holidays for the Week:
Pepper Pot Day- December 29
National Bicarbonate of Soda Day- December 30
National Champagne Day- December 31
Bloody Mary Day-Apple Gifting Day- January 1
National Cream Puff Day- January 2
Chocolate-Filled Cherry Day- January 3
National Spaghetti Day- January 4
*Free Republic Recipe Thread Ping*
*Free Republic Recipe Thread Ping*
Recap of last week’s thread (Dec 22nd)
http://www.freerepublic.com/focus/chat/2971363/posts?page=73#73
Appetizers & Sandwiches _ Post#` 9 _ Seafood Stuffed Mushrooms
Appetizers & Sandwiches _ Post#` 50 _ Tuna Dip
Beef _ Post#` 39 _ Eye of Round Roast with Sauce
Breads _ Post#` 67 _ Eggnog Quick Bread
Cakes _ Post#` 42 _ Depression Cake
Cakes _ Post#` 44 _ Sour Cream Coffee Cake
Candy, Fudge _ Post#` 13 _ Crock-Pot Chocolate Candy
Candy, Fudge _ Post#` 20 _ No Fail Fudge
Candy, Fudge _ Post#` 32 _ Fantasy Fudge
Candy, Fudge _ Post#` 52 _ Mamie Eisenhower’s Fudge
Candy, Fudge _ Post#` 53 _ 2-Minute Microwave Fudge
Condiments/Spreads/Dips _ Post#` 26 _ Ginger Apple Honey
Condiments/Spreads/Dips _ Post#` 28 _ Tomato Aspic
Cookies _ Post#` 14 _ Santa Surprise Cookies
Cookies _ Post#` 63 _ Grandma Betty’s Gingersnap Cookies
Drink _ Post#` 22 _ George Washington’s Eggnog
Drink _ Post#` 27 _ Wassail Punch
Drink _ Post#` 33 _ Hot Spiced Apple Juice
Drink _ Post#` 35 _ Champagne Punch
Fun _ Post#` 69 _ Baked Potholder - :>)
Pastry _ Post#` 65 _ Baklava
Pudding _ Post#` 30 _ An Easier Figgy Pudding, with Sauce
Quiche _ Post#` 49 _ Bacon & Egg Pie
Sausage _ Post#` 72 Sausage and Cheese Grits Casserole
Seafood _ Post#` 7 _ Shrimp Gumbo
Soups/Stews/Chilis _ Post#` 21 _ Broccoli and Cauliflower 4-Cheese Soup
LOL!
3 14.5oz cans of diced tomatoes
1 bunch of fresh cilantro (usually located next to the parsley in the produce section)
1 large red onion
1 lime
1 small can of chopped green chile peppers (found in the Mexican food section)
1 ½ teaspoons of salt
1 teaspoon of sugar 1 small clove of garlic, pressed.
jalapeños to taste (optional) (I never add jalapeños)
Wash cilantro under tap water. WARNING: Cilantro appears to be grown in sand . . . lots of sand . . . There is always sand down in the bunch that washing doesn’t remove. Trust me (from experience), gritty salsa is not good. You must remove the rubber band and separate the bunch before washing. Then, roughly chop the leafy part of the cilantro about ½ way down to where the rubber band originally was. Discard the stems.
Using a food processor (or a blender), combine 1 can tomatoes and the cilantro and blend (do not puree’ since the objective is to have slightly chunky salsa). Dump into very large bowl.
Roughly chop the onion.
Again with your food processor, combine a can of tomatoes and the onion and blend until slightly chunky. Don’t puree it, you want it to be chunky. Dump it into your large bowl.
Cut the lime in half around the circumference (grapefruit style). Squeeze each half into your food processor. Then take a tablespoon and completely scoop out ALL of the lime down to the rind and fibrous section walls. You want every bit of the juice and pulp from that lime in your food processor.
Again with your food processor, combine a can of tomatoes with the lime juice/pulp, pressed garlic, salt, and sugar. Blend. Dump in your large bowl.
Add the can of chopped chile peppers (and chopped jalapeños if desired) to your large bowl. Note the peppers don’t go in the food processor. Stir the whole mess together. Refrigerate until chilled and serve.
NOTE: This recipe make a LOT of salsa. Be prepared to share it with friends.
NOTE: This salsa is good the day it’s made and the day after. It’s ok the 3rd day. Then it gets a vinegar type taste to it. So don’t prepare it more than one day ahead of time. Oh . . . and don’t even try to freeze it.
WARNING: The garlic flavor increases exponentially as it ages (trust me), so use a LOT less if you’re preparing it a day ahead of time.
Bourbon Lil’ Smokies - absolute winner for a party, etc.
So easy, so tasty people want to drink the sauce.
1 14 oz. Ketchup
1 cp. packed brown sugar
1 cp. Bourbon
4-5 packages (5 1/2 ounce Lil’ Smokies)
Combine ketchup, brown sugar and bourbon in large saucepot. Use medium high heat until it boils, then cook over low heat until sauce is thick (you determine how thick you want it; the longer it cooks the thicker it gets). Add Lil’ Smokies and heat until hot. Can put in chafing dish to keep warm for a group or if just for family leave it in the pot on the stove with “warm” setting for family to get Smokies and sauce out of pot.
It’s okay for kids since the alcohol cooks off. If you make this, you will make it forever from now on.
Happy New Year!
Anything that combines bourbon and li’l weenies gets my vote for Recipe of the Decade!
HAM SUPPER - use 1 regular size can (#2 can) pineapple chunks.
Cut 2 cups ham into bite pieces. Brown in 2 Tablespoons butter in large skillet. Add 1 package Uncle Bens original recipe long grain and wild rice mix with seasonings.
Drain and keep pineapple juice from can. Add water to juice to make 2 1/2 cups. Stir it into the skillet, cover and cook until liquid is absorbed. Add pineapple chunks and heat until chucks are warm - doesn't take long. Delicious.
“Anything that combines bourbon and li’l weenies gets my vote for Recipe of the Decade!”
It is the finest sauce ever made.
Men go nuts over this. My husband’s sister was here one Christmas and I made this. Now, my husband loved this stuff. There was a bit left over, so put it in the fridge. Husband was looking forward to eating the rest the next day. However, his sister got up before he did and, unknowing to me, she ate it. Husband was crushed. The next year she was here again, so I put another package of Lil’ Smokies in it so they could gorge all they wanted.
Thanks, Joe, anything with bacon is delicious.
A friend gave me the following salsa recipe. It came out a little thin, so I added a small can of tomato paste to thicken it. I canned most of it & also froze some. Very good!
Salsa, please adjust according to your liking:
Roast the tomatoes on the stove top until they are soft, the outside will be charred, you can use any pan but don’t oil it, cast iron works well, medium heat, turn the tomatoes often. While I roast the tomatoes I also roast the Jalapeños and or Serrano chilies. They also will be charred on the outside but not too much, you just want the peel charred. Then you can put some onion in the blender with a clove of garlic, some cilantro and a touch of oregano. Add salt, then put the tomatoes and chilies in the blender and blend away. I like to blend for a minute or two so that all the flavors blend together.
I usually use this amount
2 tomatoes
6 chilies
1/4 regular or small onion yellow or white
1 clove of garlic if it is large
a handful of cilantro, the leaves more than the stems
a pinch of oregano fresh is better but dried works fine
and as much salt as enjoyed (a spoon or two)
More an ingredient to recommend than a recipe: Jallab Syrup, which is sold in most middle eastern markets or on amazon at http://www.amazon.com/Jallab-Syrup-Ziyad-27oz-770g/dp/B000LRKODK/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1356808066&sr=1-1-catcorr&keywords=Jallab+Syrup
What is it? Depends on the brand. The one I buy combines raisins, dates, and rosewater in a sugar syrup. Great over shaved ice or as a tea flavorant. Serve that with toasted pine nuts: yum!
Better yet, grill up some steaks in a Lodge cast iron skillet on your stove, then deglaze the pan with a reduction of some red drinking wine, equal parts of Jallab and balsamic vinegar, and some oregano. Makes a meat sauce my guests have fought for in order to get more.
We made scalloped potatoes with ham.
Yummy.
“Cilantro appears to be grown in sand...”
Parsley has a lot of grit as well. Here is a trick that works: Fill the sink with water and table salt. Remove the band and swirl in the water. I even let it soak for a minute or two. For some weird reason, salted water removes sand/grit much better than regular water. Oh.. rinse the cilantro bunch (or parsley bunch) with plain water to remove any added salt flavor.
Cornmeal also works well, without the possibility of saltiness.
Freeze the bone in a baggie. Next time you start a pot of beans, throw it in for flavoring.
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