Free Republic Recipe Thread

FreeRepublic Cooks | October 27, 2013 | 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.

[Ellendra]

Not so much a recipe as a tip:
I love growing pumpkins and other winter squash, but to be honest, squash is NOT my favorite flavor! I often have to hide it in nut breads and the like just to use it up. But, I found recently that if you add 1 tablespoon of lemon juice and use maple extract instead of vanilla, a squash/pumpkin pie tastes much, much better!
(Even without the whipped cream!)

I used this trick to make pumpkin crumble, and while the recipe still needs tweaking, it tasted great. I could taste the squash, but it wasn't cloying or insipid like squash desserts usually are.

[Mountain Mary]

I’m in...

[JouleZ]

Here’s an easy rib recipe if you like cabbage...even if you don’t, it’s still good.

Rack of pork ribs
garlic to taste
Large jar of cabbage poured over the ribs and garlic with a 1/2 cup water to boot.

Cover with foil and bake at 300 for 3 hours. Fall apart deliciousness.

[texas booster]

Great to see a recipe thread in the Fall.

Not sure of Carlo is on the ping list, but I have enjoyed his recipes and advice for the past 10 - 15 years.

My wife and I will be trying out multiple recipes for soups and stews for Sunday cooking. Will try the Cabbage patch Soup above.

[greeneyes]

That’s a very healthy Mix!

[sockmonkey]

These are some cookies I made following the recipe for cookies and icing at sweetsugarbelle.com easy autumn leaves cookies

[sockmonkey]

The Schlotzsky’s Sandwich recipe

I printed out that recipe when you originally posted it. Finally, now that the weather is getting cooler, I will get to try it out.

[carlo3b]

Add me please.. Thank you booster, tell mom I will try to put up a Thanksgiving thread for old times sake.. :) Carlo

[carlo3b]

FAMILY FRIENDLY FAVORITE CHICKEN
This is one of those rare recipes that you go to when you want a sure thing. Those rotisserie chickens from the supermarket are a busy cook’s best friend. When you have time to plan ahead, make your own—in your slow cooker!
Ingredients

1 lemon, cut in half
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 whole chicken, (about 4 1/2 pounds)

Tips
Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker.

Directions
Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.

In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.

Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.

Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.

Cross the legs of the chicken, then tie them together with cotton kitchen string.

Place the chicken in the slow cooker, atop the inverted dish.

Coat the top of the chicken with cooking spray.

Spoon the remaining herb mixture over the top and sides of the chicken.

Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.

Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones..

[carlo3b]

TRAMPY SCAMPY
Spicy Garlic Shrimp..

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, thinly sliced
1 hot pepper, thinly sliced
1 pound medium shrimp, deveined

Directions
Heat a large skillet over medium-high heat. Add the olive oil and the butter. When the butter has melted, add the garlic and peppers. Saute for two minutes, then add the shrimp. Cook until the shrimp are cooked through, and the tails curl toward the heads.

Serve over thin pasta..

[carlo3b]

HAPPIA TILAPIA ITALIANA
I have always found that folks don’t eat enough fish, and by not including it on a regular bases they miss out on a real treat.. Breaded fish is an easy method to overcome the usual reluctance to order or eat more fish..

Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery seed
1 pound tilapia fillets

Tips
Serve with broccoli and brown rice.

Directions
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

[carlo3b]

STEAK WOK TO HEALTH STIR FRY

Ingredients

1 lb top sirloin
1/2 Cup Beef Broth or bullion
1/4 C Soy Sauce
2 Cloves garlic, pressed
1 Tbsp Sweet Chili Sauce
3/4 C water, divided
2 Tbsp Cornstarch
1/4 C onion, chopped
1 tsp Ginger, peeled and minced, (and/or) 1 cup green cabbage, chopped
1 Bell pepper cut lengthwise, ½” strips
1/2 C Carrots, chopped
1 C Celery, Chopped
1/2 C Mushrooms, quartered or sliced
½ C Snow Peas
2 C Bean Sprouts

Directions
Trim fat on Top Sirloin and slice diagonally across grain. place in Zip Lock Quart Bag
Combine Beef Broth, Soy Sauce, 1/4 C water, garlic and sweet chili sauce, add to zip lock bag of meat and marinate for 1 hour.
Chop celery, onion, carrots, ginger, pepper, mushrooms.
In small bowl combine 1/2 C water and 2 Tbsp Cornstarch
Sitr Fry meat in 1 Tbsp olive oil until no longer pink, remove and set aside
Add all veggies, cover and steam for 5 mins, stirring occasionally.
Add meat, marinade and cornstarch mix, stir until thickened.
Serve over brown, or white rice..

[garandgal]

I posted this last year to someone else who had a bunch of green tomatoes. My Grandmother used hers to make “green tomato bread”...just use a zucchini bread recipe and replace the zucchini with ground green tomatoes (peeled before grinding). Freezes great! Grandma was very frugal, and owned a bakery...so she came up with all kinds of crazy stuff. Her cookies were legendary as she used up whatever stale cereal was around...Fruit Loop & Grape Nut Cookies anyone....LOL!

I’ve made it a few times myself, and IIRC a typical batch (3-4 small loaves) takes about 3 mid-sized green tomatoes.

[Flotsam_Jetsome]

Thanks for the Ping. I’ve missed this thread.

[hattend]

bttt

[TEXOKIE]

Thanks! It does seem to get the engine started very well without inordinately raising the blood sugar...and it has the variety of many nutrient sources, and yet the satisfaction of the more familiar cereals I grew up with, but which my body can’t easily handle in normal amounts.

[greeneyes]

I never got into the habit of cereal for breakfast. Other than an occasional bowl of malt o meal, cream of wheat, or oatmeal.

My idea of breakfast when I was young was a piece of bacon, and a homemade biscuit with homemade black berry jelly, and a cup of milk from the cows-that’s down on granny’s farm.

The other granny had a restaurant, and there we had eggs and bacon, sausage, or ham, hash browns, and biscuits and gravy.

At home, we had the cereals, and so I either skipped breakfast or just drank some juice. School didn’t start till 9am and lunch was at 11 am, so it wasn’t a big deal to just wait to eat lunch.

[greeneyes]

So I had lots of plans for this weekend. However, late Friday evening, I started getting a sore throat and fever.

Yesterday, I made up lots of liguidy stuff to eat. Chicken noodle soup with extra garlic and onions and stuff. Beef barly veggie soup with lots of extra garlic and onions.

Spiced tea made with orange and lemon peels, cinnamon and nutmeg, hibiccus, rose hips, and euchinacea. Add fresh lemon juice(from my homegrown lemon tree) and honey.

I actually did go out and forage a bit. Got some persimmons, hickory nuts, and sassafrass leaves. I am getting better at knowing the persimmons that are just right to eat.LOL

Getting a bit better, but I won’t be able to get all the stuff done this weekend I had planned on.

[TEXOKIE]

LOL! Come to think of it, we had hot cereals, but usually cooked shredded wheat (my mom’s fave!) Our usual breakfast was probably eggs and toast.

Hot Shredded Wheat

Spray pan with a little cooking spray or butter or butter-like substance. Arrange shredded wheat wafers in the bottom of the pan. Put a little butter or butter-like substance on top of the wafers. Cover with your favorite milk or milk-like substance. Put fire on low, cover, and simmer until the milk absorbed by the wafers and they have wilted and heated all the way through. Serve with brown sugar or favorite sugar-like substance.

[greeneyes]

If it has butter and sugar, it’s bound to be good!LOL