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!
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Happy New Year!
My grandson likes to help make deviled eggs this way:
Boil and peel eggs. I usually go with a dozen.
Slice in half, putting the yolks into a zip lock bag.
Add Miracle Whip, mustard, and a little of the juice from sweet or bread and butter pickles, seal the bag, and let the grandson squish until it is all mixed up and smooth. Sorry - can’t tell you the amounts, I go by sight and have no idea how much I use!
Cut off one corner of the bag, and squeeze into the egg halves. Garnish with a sprinkle of paprika, if desired.
You are making me drool!!!!!
I absolutely adore lamb. There was a time when I could get ground lamb on a regular basis, and really cheap, but that was a long time ago. Now any time I see it (which is rare) I snap up as much as they have (or my wallet allows.) It’s about the only way to afford lamb around here.
My stuff is safe from everyone but me - no one else drinks it.
I do however agree with your stance in regard to the Amaretto - I would do the same under the circumstances.
Igeneous!!!! Your recipe is the same as mine - but I will definitely have to try out your technique!
Dang! Typical grandma...hehe. Thanks knittnmom.
I do the sandwich bag trick too :)
(I mix before I put it in the bag though)
Loads easier than trying to be neat getting those egg whites filled.
I don’t think I’ve ever used a recipe for deviled eggs, they are slightly different every time but the ingredients are always the same: Yolks, Mayonnaise, Mustard, Pickle Juice, Salt and Pepper.
Paprika or Half Olives...the usual fare... on top
Ok folks, all I want to know is who has the best deviled eggs?!?
First things first. You need week-old or older eggs because the albumen (white and its membrane) has had time to pull away from the shell. Use fresh eggs and they cannot be peeled.. total waste.
Plan for the water to twice cover the amount of eggs. Put eggs and water in pot, put on high to boil. Once boiling, turn off fire after 8-10 minutes and cover. Let sit for 10-12 minutes.
Strain hot water over other dishes in the other side of the sink to rinse them then fill egg pot with cold water, twice as much again. As the eggs cool, hard-tap each one all over using the side or middle of the sink edge, put back in the cool water. Once all eggs tapped, dump water and refill with more cold water.
Decide if you need to use half mayo and half Miracle Whip: all Mayo - Hellmann’s if you have it - is the best. Now decide if you want to put any sweet or dill relish in them. Also decide if you want to hide a cube of cheese or ham in the egg hollow before filling. And if you want bacon topping, now’s the time to fry it.
Get a good-sized bowl for the yolks: using the sharpest small knife you have, cut each egg in half and dump the yolks in the new bowl. Be gentle, you may have to squeeze around a little. After every egg cut, dip the knife in water to keep yolk from collecting and messing up the clean slice of each egg.
Add salt, pepper (not a whole lot) to the yolks, add in as much mayo or whip as you have yolks. Use a wisk to remove every single lump, add relish if it’s been approved.
If you don’t have a pastry bag, you can take one corner off a freezer ziploc - not yet, wait till you’ve put all the yolks in the bag. Or not, you can just use a spoon to fill the eggs. Fill eggs, top with paprika from a high distance up just barely tapping the paprika jar, serve.
You need a good roasting pan. In it put some olive oil, pepper, Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril, and/or what ever spices you like, and 1/2 a cup of water.
If the roast has the string like mesh wrap, leave that on to hold the shape. Season with some pepper, and rub in some Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril.(I know, beef flavor on lamb sounds weird, but it works.)
Peel 2-3 large potatoes per person, cut into 2-3” chunks, rinse with water to remove surface starch.
Dump the potatoes into the roasting pan, and mix with your hands to spread the liquid seasoning.
Move the potatoes to the edge of the pan, and place the roast in the center “Fat side down”.
Place in the center of a 350F oven, uncovered. Your 2 1/2 lb piece should cook for at least 2 1/2 hours. Possibly longer.
The only trick is to make sure you have a bit of liquid in the bottom of the pan at all times. Don't let the bottom burn. Add more water at any time when/if needed. Feel free to stir the potatoes and baste every thing a bit if you want, but no more than once an hour.
If there are any left over roasted potatoes, trust me, you won't mind.
Fresh eggs are harder to peel than older eggs. Add some baking soda to the water, the shell comes off easily.
Your deviled egg recipe - you don’t use bourbon in those eggs?
Here’s a nice New Year’s Eve munchie.
CHILI CHEESE PIE
CRUST Press combined cup crushed tortilla chips/3 tbl melted butter over 9” springform bottom; bake 325 deg 15 min.
FILLING Beat 16 oz cream/cheese, 2 eggs. Mix in 4 oz can chp green chilis, 2 chp jalapenos, 4 oz ea shredded colby/jack cheeses. Bake in crust 325 deg 30 min. Cool 5 min.
Place on server, loosen sides; remove sides.
Spread w/ 1/4 c sour cream; mound center w/ chopped tomatoes, circle of sliced black olives; chopped scallions circling tomatoes.
Serve w/ circle of tortilla chips with points out at edges; a few red tortilla chips festively scattered around plate.
HEY girls and guys... Thought you may enjoy these, I made them for the grandkiddies this morning, lots of hugggs and kisses.. swoon.. :)
Banana Cream Pancakes
Ingredients
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons sea salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Directions
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes.
Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Sounds a little like Chinese. Maybe a couple dashes of soy sauce?
I'm sorry, my dear FRiend - but no way am I going to pot roast a leg of lamb and that is what this recipe does. I want my lamb rare - nice and pink in the middle. A 2 1/2 lb boneless leg will take about an hour to an hour and a quarter - TOPS.
Your deviled egg recipe - you don’t use bourbon in those eggs?
Thank you, great idea! and I won’t be boiling off the octane, either XD
I can’t wait to try the baking soda foucault mentioned. Saves having to age the eggs if it works.
I HATE bananas............
Jusst told mrs p6 to pick up another or two when she is out tomorrow. Your stew sounds fantastic...like what I grew up with. With the roasts vacum packed they should be good. I might make my scotch broth from the early roast leftovers and freeze it. Great for a cold February or March!
Spit it out.. LOL
Don’t do that to yourself.. hahahahah
Are there any recipes that anyone is looking for, that I could help?
“Sounds a little like Chinese. Maybe a couple dashes of soy sauce?”
I was ribbing him ‘cause he wanted to reclaim the bourbon that boiled off of my sauce for Lil’ Smokies. He likes bourbon.
Sorry - couldn’t resist!!!! I really do dislike bananas, haven’t eaten them since I had cravings for them when I was pregnant (I don’t know why I craved them because I’ve disliked them since I was a kid) and my “baby” is 14!!!
I don’t need any recipes - just a kitchen magician who can do all the fine slicing I need done tomorrow while making sushi with teenagers!
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