Free Republic Recipe Thread

FreeRepublic Cooks | 11-202013 | 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.

[deweyfrank]

My favorite comfort food and easy to make: Frank's Baked Ziti

Ingredients:

1 LB Ziti, 2 eight OZ. sticks extra sharp Cheddar cheese, 1 32OZ can peeled Italian tomatoes.

Directions:

In a pot of boiling water partially cook the Ziti (about 6 min.). Drain.

Slice the Xsharp cheese. Crumble about a stick and a quarter and place in pot with partially cooked Ziti.

Break apart the tomatoes and add to pot with cheese and Ziti.

Stir together and pour into a baking dish.

Layer the remaining cheese slices on top of the Ziti so it is completely covered.

Bake in oven (375 degrees) for 30 minutes with dish covered. Remove cover and continue baking for an additional 15 to 20 minutes.

[Ditter]

bump for later

[Aliska]

I've been saving lots of recipes I find on the internet.

I can't find my giant pearl tapioca. Have a recipe for apple dumplings using crescent rolls, ready to try that.

I make a lot of old fashioned rice pudding using 1/2 medium grain and 1/2 Arborio rice..

Tonight I have some oysters and a few shrimp to deep fry (kitchen too messy to do it last night).

Then a layer yellow cake from scratch (with the frosting it will be a lot of work)

I've been eating a lot less meat but love my chili, want to try a new chicken fried steak recipe, love my regular swiss steak or tenderized, browned, baked plain (makes yummy gravy).

I had been making a lot of that Jello flan using 2 boxes and big bowls. My daughter is crazy about it.

I guess I stay away from exotic things that take a lot of ingredients but I made this yummy Chinese once. It took hours. I never made it again but when I tasted it (receipe in consumer's cookbook) I could not believe I made it.

I found some Pierogi recipes that don't sound like quite as much work as when I saw a Polish lady do it. You can also use wonton skins.

When I have time, I will post my Challah bread recipe. I memorized the 6-braid from a video.

[Roses0508]

High Temperature Eye-of-Round Roast
Ingredients: beef eye of road roast (5 lb is about the limit); salt, pepper or steak seasoning.

Directions:
Preheat oven to 500 degrees F. Season the roast and place in a roasting pan. Do not cover or add water.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 7 minutes per pound and then turn off the oven and let the roast sit in the hot over for 50 minutes per pound. DO NOT OPEN THE DOOR AT ALL DURING THIS TIME!

Remove roast from oven. The internal temperature should have reached at least 145 degrees. Carve into thin slices to serve.

Perfect rare roast beef every time. I was raised a vegetarian, so cooking meat is a challenge. Found this on-line and now I am the go-to person for rare roast beef. I tie the oven door shut and tape up a sign, to keep the curious from opening the door.

[Gennie]

Anxiously waiting for that recipe, the bread looks delicious!!!

[diamond6]

Please add me to your ping list!

[carlo3b]

Well, it’s that time again, when we old timers dust off the holiday recipes.. Happy Thanksgiving..

http://www.freerepublic.com/focus/f-news/1278039/posts

[andyk]

They are just finishing up Boise’s first Trader Joes! We’re all pretty excited.

[OftheOhio]

I thought all you people that like venison will love this deer burger recipe. The first time I made this I ate two pounds of it, couldn’t put it down. I thought it was a fluke, but was just as good the second time.
Sunset Burger Recipe:
2 lbs deer burger
2 tablespoons of Worchester sauce
1 teaspoon Italian seasoning
1 teaspoon seasoning salt
about a half teaspoon of red pepper flakes (don’t overdo these)
Mix all this together and fry it up.
Serve on toast with tomato and lettuce.

[Finny]

I've been making pies since I was 14 -- that's more than 40 years. Most people tell me my pie crust is what they like best. I used to make it with Crisco (hydrogenated) or butter, but in the past few years, have switched exclusively to lard. It makes a MUCH MUCH MUCH superior pie crust to any of the others. In terms of health/cholesterol, lard is considerably higher in GOOD cholesterol, which pretty much cancels out its bad cholesterol, than butter; and hydrogenated fat is just plain bad for the body, so Crisco is out if you're truly health-conscious. Lard is the best choice for pie crust, in my considerable pie-baking and pie-serving experience.

For one 9-inch pie crust (double the recipe for double-crust pie such as an apple or peach pie)

1 cup unbleached flour
1 tsp salt
Using long-tined fork, mix salt with flour in large bowl until evenly blended.

1/3 cup plus 1 tablespoon cold lard (store the lard in the fridge, in other words)
Using pastry blender or if you don't have one, two knives will do, cut cold lard into flour until mixture resembles dry oatmeal in texture.

2 tablespoons ice water
Using long-tined fork, toss the mix with dribbled ice water until water is evenly distributed, then using your hands, quickly compress the dough and slap it down on a piece of waxed paper. Cover with another piece of wax paper, and roll the dough flat between the two, lifting wax paper and re-setting it as needed, and turning over as needed. The colder the ingredients, the less likely the wax paper will stick and the flakier the pie crust will be. If the crust beneath the wax paper looks like marble in how the lard is distributed through the flour, then you're looking at a very good crust.

Lift wax paper from one side and replace loosely on top, then flip over and do the same to the other side so dough is loosed from the paper, then take off the top sheet of wax paper and lay dough-side down in pie plate, remove other wax paper sheet from the top. Don't stretch pie crust to fit the plate, but rather lift it and let it fall completely into plate. Do the same trick with the wax paper with the top crust when it's time to lay it on top of the filling.

Other tips: Even if the crust seems dry, at all times RESIST the temptation to add more water. USE ONLY 2 TBLS WATER PER CUP OF FLOUR. Also, do NOT eat the lard pie crust raw!!! If you're like me, you'll get a belly ache (whereas it's perfectly okay to eat Crisco or butter crust raw! Mmmm!). Bake at higher temp, such as 375, to make the crust a beautiful golden brown. Along the edges of the pie crust, where you've crimped it, pat generously with cold water before putting in the oven; this keeps the rim/crimped edge of the pie crust from burning and you don't have to bother with a bunch of tinfoil and junk to cover it. Easier just to pat cold water on it.

Best pie crust ever!!! Roll out leftover pie crust same as before, sprinkle with sugar and cinnamon, and bake as little "treat" cookies. Some of my friends (mostly crust connoisseurs!) like the pie dough "cookies" as much as they like the pie!

Most important, a saying true to four generations of pie-baking women in my family: the lazy cook makes the best pie crust. In otherwords, don't fuss -- make it fast and handle the dough as little as possible. The less you mess with it, the flakier it will be.

Making pies is one of the few things I'm good at. If you have other questions (crimping, trimming, etc.), ask! I can probably help.

[Finny]

Amendment to pie crust recipe above — 1/2 tsp salt per cup of flour!!! One tsp salt for TWO cups of flour! Sorry about that!

[LesbianThespianGymnasticMidget]

Biltong

10 lb eye of round
1/4 lb kosher salt
1/4 brown sugar
2 quarts vinegar
2 cups whole coriander
2 tbl spoon black pepper

Box fan
4 cheap furnace filters the same size as box fan 1 inch thick or less
2 bungee cords

Cut the meat with the grain into 1/2 to 1 inch thick strips
Scorch the coriander in a pan on the stove till it starts to smoke a bit
In a coffee grinder grind the coriander a bit. ( don’t overgrind )
Mix the dry ingredients well
Sprinkle dry mix in a glass or plastic dish long enough for the meat to lay flat. Put in a layer of meat. Sprinkle liberaly with mix. More meat and repeat till all is in dish. Pour vinegar in the dish to cover meat. Refrigerate overnight.

Place the meat on cookie trays the next day in front of the box fan. Turn meat every 2 hrs or so until the meat surface is relatively dry.
Then lay the bungees in an x. Place a filter on the x. Lay the meat on the filter in line with the pleats till 1 st filter is about 50 to 60% covered. Next filter and repeat till all meat on filters. Put the final filter on top. Lay the fan pointing down on top of the filer stack with the pleats running horizontal. Strap the filters to the fan. Set fan upright. Run for 3 to 5 days till the meat has dried to a soft jerky firmness and dryness.

This makes something to die for. Slice it thin across the grain. The center is supposed to be a little pinkish. Any fat is extremely delish. Eat it as a snack. If you want the worlds best omelet, let some dry on the fan till it is rock hard, and then drop some in a blender. U end up with cotton candy like meat. It’s also awesome on toast or in a quiche.

[LesbianThespianGymnasticMidget]

I also use this method. It truly is fool proof and works for all beef roasts. Try it with prime rib. Go with a little less time, cause its a sin to take prime rib to a full medium rare.

[Guenevere]

What a cool idea!....We camp a lot and this would be perfect.

[Guenevere]

Would they freeze well too?

[Aliska]

There are lots of recipes out there but I used the one at food.com. You can see where I added my picture. The other pic is just a big fat pretzel lol.

Google easy no-knead challah bread and choose the one from food.com

I used my kitchen aid (7 cups is a lot of flour) bread hook and have to watch the dough climbs up too high. Just stop more often and pull it down, mix on 1 speed (slow) I think helped. I add or subtract just enough flour to where it is just not too sticky to the touch at the mixer stage which makes it easier to work with. They recommend bread flour. Sometimes I get that and sometimes just use regular.

Follow the recipe. Look on you tube for 6 braid challah bread and use that braid. I think my ropes were 22 inches. Tuck in the ends. You will first have to cut in half, then cut six pieces (it wasn't too hard to get them alike, think I shaped the dough into a nice ball then cut in 6 wedges.)

You can tell mine has cracks. That could come from braiding too tight, or not getting the egg wash down in there.

I apply the egg wash liberally with my hands, heck with the brushing which got too tedious.

Be sure to cover while it is rising. The last rise of the braid I covered with that baking paper, can't think of it The left over dough or second one will keep a few days, will rise some in the fridge.

I rolled the ropes on a lightly floured counter.

Slice it on the diagonal.

Let me know if you have any questions. You know some of these new recipes it takes about 3 tries and minor alterations to get so you can have something that is worth making and looks nice. This recipe was just a nice combination of ingredients and don't have to knead it. You could halve it or probably freeze the other half (never thought of that).

[Finny]

Oh, man ... thanks for that recipe!!! I can bake pies ... maybe now I can make good rare roast beef!!!! THANK YOU!!

[LesbianThespianGymnasticMidget]

I can vouch for the recipe. It really is completely fool proof and the meat comes out perfect.

[LesbianThespianGymnasticMidget]

Google two buck chuck. Good wine really cheap. Trader Joes has some great products.

[FrdmLvr]

These are always a hit, especially with men.

Olive Cheese Balls

2 C shredded cheddar
1 1/4 C flour
1/2 C butter, melted
36 small pimento-stuffed olives, drained

Mix cheese and flour, mix in butter. Mold 1 tsp. dough around each olive. Careful not to overwork. Shape into ball. Place 2” apart on ungreased cookie sheet. Cover and refrigerate at least 1 hr. Bake at 400 degrees until set, about 15-20 min.

These are delicious with cocktails, beer, and wine. Rich and savory. Good warm.