Free Republic Recipe Thread

FreeRepublic Cooks | October 27, 2013 | libertarian27

[FlJoePa]

Doing a calzone roll today. Made some pizza dough in the food processor (flour, olive oil, salt, yeast water).

Once I pound it down once, I’ll let it sit a little longer. Then roll it out into a rectangle and spread ricotta on it. Follow that with thawed frozen spinach, genoa salami, ham, and provolone.

Roll it up, give it an egg wash, and bake it! Yum!

[FlJoePa]

Also making wings later for the PSU/OSU game

My own concoction...

Ingredients:
1/2 lb.salted butter
24 oz. Frank’s Red Hot Sauce (no substitutions here. It has to be Frank’s)
1/4 cup minced garlic
1/4 cup minced sweet onion
1/4 cup minced jalapeno, serrano, or habanero pepper
1 tlb. cayenne pepper
1/2 tlb. black pepper
1/2 tlb. white pepper
1/2 tlb. cumin
1.5 tlb. crushed red pepper
1 tlb. lemon juice
1/4 cup honey
3 tlbs. ketchup
I also add habanero powder, but only to keep some of the heat from the peppers that cooks off.

Add butter and Red Hot Sauce to a saucepan over medium heat.
Stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic, onion, and jalapeno.
Simmer for 20 minutes
Drop heat to low.
Add lemon juice, ketchup, and honey.
Let that sit for about 10-15 minutes on low.
Put the saucepan in the fridge for about 4-6 hours.
Cut the butter fat out with a knife and discard.
You should be left with a very thick sauce underneath.
Re-heat and toss with deep fried wings

[bgill]

Update on my #16 from the link to the last thread:

The Schlotzsky’s Sandwich recipe - imo, 5 buns is just a weird number to make so add another <1/4 C flour to get 6 sourdough buns. This recipe is now a staple and is a no fail. Top of my fav list.

[sockmonkey]

So glad to see the Recipe Threads back..Thanks so much.

[fkabuckeyesrule]

One thing I do what might seem a bit odd is when I am heating up some eggs I will throw some blueberries into the skillet. It will change the color of your eggs a bit but the warmed up blueberries with the eggs tastes really good.

[null and void]

I haven't tried this one yet, but I intend to...

Baked Eyeballs Casserole
By: Campbell's Kitchen

This image courtesy of campbellskitchen.com

With mozzarella cheese and black olive "eyeballs," this cheesy pasta bake is not your average dinner dish. Perfect for Halloween, this crowd-pleasing dish from Campbell's Kitchen looks spooky but tastes delicious. There's nothing quite like wowing your dinner guests with wild and wacky easy casserole recipes like this one!

Serves: 8 (about 1 1/4 cups each)

Preparation Time: 15 min

Cooking Time: 25 min

Ingredients

Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
3. Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
4. Bake for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Notes

Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

[Bizzy Bugz]

This is the very best pie crust I have ever used.
2 1/2 cups f;our
1/2 teaspoon salt
1 1/2 sticks butter - very cold
1/2 cup shortening - very cold
4 to 6 tablespoons water
Mix in processor just til holding together
dump out and gather into a ball. wrap in cling wrap and chill for 1 hour.
Roll out and place in pie dish and fill with your favorite filling and bake

[Califreak]

I don’t really like apples too much, but this was very good.

Apple-Cranberry Crisp

Filling:
2 lbs Granny Smith apples, peeled, cored and thinly sliced
3/4 C cranberries
1/4 C white sugar
3 tsp ground cinnamon
1 tsp ground nutmeg
Mix in large bowl & pour into 8x8 glass baking dish sprayed with baking spray

Topping
1/3 C quick cooking oats
1/3 C AP flour
1/2 C brown sugar
1/4 C butter
1/2 C chopped pecans
Cut with butter, sprinkle on top of apple mixture

Bake @ 375 for 45 minutes
Eat alone or with ice cream, whipped cream

[libertarian27]

I bumped into a great Meatball recipe this week.

Meatballs:

1 cup fresh breadcrumbs
1/3 cup whole milk
8 ounces ground beef
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed

Preparation

Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.

Using hands, squeeze milk from breadcrumbs, reserving milk.
(I found it impossible to squeeze breadcrumbs - so thosed the whole mess in) Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer.

Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.

http://firstlookthencook.com/2010/11/01/spaghetti-and-meatballs/

Best meatballs I ever made.

[TEXOKIE]

greeneyes and I were talking on another thread about cooking in a thermos. I was telling about my favorite morning cereal mix. Greeneyes has been experimenting with thermos cooking for past few days, and has a wowzer recipe for her favorite homemade “hamburger helper” and it works great in a thermos!

I get snack-sized ziplocks and put one serving portions of the following into them [with calorie designations]. I will make 2-3 weeks’ worth ahead of time:

ONE SERVING OF TEXOKIE’S MORNING MIX:
1 tbsp. rolled oats 25 cal
1/2 tbsp. chia seeds 30 cal
2 tbsp. rolled barley 20 cal
1 Tbsp. oat or wheat bran 15 cal
1 tsp. bee pollen 20 cal
1 tbsp. ground flax 30 cal
___
TOTAL CALORIE COUNT FOR MIX 140 cal

Most days I will add a tbsp. (30cal) of coconut flour for the extra protein and medium chain triglycerides. [http://coconutketones.com/] Also a tsp. of coconut oil (30 cal)for the medium chain triglycerides.

I flavor it up with stevia, a little bit of vegesal, and cinnamon and add a 1/4 of a banana diced (approx. 25 cal).

Over this I will pour boiling water, stir, and cover with a saucer. About 15 minutes later, the chia and other grains have taken in the water and expanded and is hot and ready to eat.

For variety, I will use in addition or substitute the following ingredients:

rolled quinoa 1 tbsp. = 30 cal
rolled spelt 1 tbsp. = 20 cal
rolled rye [I’ve lost my piece of paper with that cal count
I think it is in the 25-30 cal range per tbsp.]

I haven’t done it yet, but recently I was able to obtain a grain flaker and I have plans to try rolling my amaranth seed and see how that works in my cereal mix.

All of this would work fine in a thermos as well, but it also works surprisingly well just in a bowl with the boiling water! 15-20 minutes after putting the saucer lid on!

I suspect if I wanted to cook the Scottish/steel cut oat meal, that would require the thermos.

[Lurkina.n.Learnin]

Bookmark

[hoosiermama]

Mmmm look like a “what’s for dinner tonight” recipe for sure!

[virgil283]

Quick and easy BBQ Pork Chops......pat each chop with dry rub (you can use bought rub but its easy to make a dry rub with brown sugar and spices ) place on outdoor grill, after three minutes flip and you’re done. you won’t believe how good these are and so simple...

[libertarian27]

You all are added to the recipe ping list.
(for past FR recipe collections just click on my nickname and my profile page has them all - with the 2011&2012 Cookbook wrap-up posts)

Happy Cooking

[W.]

Found this page months back, six types of gravy [basic pan, red eye, sawmill, cream, pot roast & giblet], worked for me!

The Art of Gravy

I'd never made it until I read that page, have EVERYTHING at hand and stir, stir, stir!

No more jar gravy for this boy! Got chixleg quarters in the electric skillet, the juice makes great gravy, give it a go!

[V K Lee]

Thank you thank you thank you. This thread has always been a favorite.

CABBAGE PATCH STEW
1 head cabbage (chopped
1 yellow onion (sliced)
1 pound ground beef
1 can Ranch Style Beans (brand name)
1 can tomatoes

Brown beef, and saute cabbage and onions in the fat remaining in the skillet. Combine the mixture with the canned tomatoes and beans. Add favorite seasonings (salt,pepper, red pepper flakes, cumin,chili powder, garlic powder,your choice of spices along with beef broth and a little water or V8/tomato juice. I usually peel and chop potatoes at this point and add those or use elbow macaroni. Let it simmer and age....it does age well. Serve with bread, cornbread or crackers.

BEEF BEANS AND RICE
Brown 1 pound ground beef, add cumin, garlic powder, onion powder, cook till done. Add 1 can Ranch Style Beans (brand name) undrained, a bag of cooked boil in minutes instant rice. Allow to simmer till hot. This can been eaten as is with chips and a side dish of fruit or can be wrapped with tortillas or put on chips for with cheese and jalapeno peppers for nachos.

[Just mythoughts]

I discovered a wonderful sweet potato recipe.

Lemon Glazed Sweet Potato

serves 4
total time: 55 min

Oven temp 350

Ingredients

3 medium sweet potatoes
1 tablespoon unsalted butter (salted works just fine)
3 tablespoons dark-brown sugar
1/2 cup fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees. Peel sweet potatoes and cut into 1 inch thick slices. Keep slices in water until ready to place in cooking dish. Butter a 13/9 glass baking dish and arrange sweet potatoes in a single layer Place in single layer in a glass dish.

2 Mix brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.

3 Remove foil, turn each slice of sweet potato over, and bake 5- 10 minutes longer for the glaze to become syrupy.

Serve immediately or let cool and store in the refrigerator, reheat in a warm oven.

I like to add bite size pieces of Aidells Chicken & Apple smoked chicken sausage or turkey ham to fill the spaces between the sweet potato slices.

[Library Lady]

Great!!! I’ve missed the recipe thread. I get a lot of ideas for the wonderful cooks on FR.

[llmc1]

Thank you for the thread! It warms my heart. : )

I threw this together this morning:

Chilaquiles con Pollo

Corn tortillas, cut into 1/2” strips (2 tortillas per serving)
Leftover chicken enchilada filling (mine was shredded chicken, canned stewed tomatoes, garlic, onion, chipotles, green chilies, chili powder, cumin, s & p) (3/4 cup per serving)
Oil
Cheese, grated
Eggs

Fry tortillas in oil until just a little crispy. Stir in ench filling and heat through. Sprinkle cheese on top. While the cheese is melting, fry the eggs and season with salt and pepper. Top the chilaquiles with the egg and serve with your favorite hot sauce or salsa.

[ConservativeInPA]

Here's what I am making for dinner tonight....

Leftover roast pig butt

Fried Green Tomatoes

I had to clear out the garden earlier this week due to freezing temps. I now have a good 15lbs of green tomatoes. here's my grandmother's recipe (which means it probably from my great grandmother) for fried green tomatoes.

Green tomatoes, sliced 3/8" thick (discard the ends)

2 to 1 mixture of flour to cornmeal

Buttermilk

Ground pepper

salt to taste

Lard (I am using leftover bacon grease)

Slice tomatoes and soak in buttermilk for an hour or so.

Mix cornmeal and flour and ground pepper (pepper is to taste, and you only need enough cornmeal and flour to dust the tomatoes.

Heat a cast iron skillet over medium-high heat and add enough lard that when it melts it is a little more than 1/4" deep. (you can use a healthy oil, but it won't taste right)

Take the tomato slices from the buttermilk and cover with cornmeal-flour mixture, then place into skillet.

Fry until golden one the bottom, then turn and fry until golden on the other side.

Remove from skillet and immediately salt to taste; place on a platter lined with paper towels. (hint: Don't put into oven to keep warm or they will get soggy. Eat immediately.