[libertarian27]

Food Holidays for the week:

National Fast Food Day ~November 16

National Baklava Day - Homemade Bread Day ~November 17

National Vichyssoise Day ~November 18

Carbonated Beverage with Caffeine Day ~November 19

National Peanut Butter Fudge Day - Noveau Beaujolais Day ~November 20

Gingerbread Day ~November 21

National Cashew Day ~November 22

[libertarian27]

Ping to the Recipe Thread

Recap of last weeks posts:
Post# 05 ~Appetizers~ Parmesian Rounds
Post# 26 ~Appetizers~ Spiced Nuts
Post# 11 ~Beef~ Goetta Breakfast Loaf
Post# 03 ~Soups, Stews & Chili~ Cucumber Shrimp Soup
Post# 04 ~Vegetables~ Sweet Potato Balls

Link
http://www.freerepublic.com/focus/chat/3089404/posts?page=28#28

[Dr. Bogus Pachysandra]

Here’s something fun. I got it this morning in a “Redneck” email.
Take some hotdogs (Oscar Meyer Bacon Hotdogs would be nice!)
Slice them into 1 1/2” pieces.
Poke dry spaghetti noodles through them
Boil just like regular pasta.
Add your favorite sauce.

[dainbramaged]

California Chili
2 lbs. ground beef
2 cups chopped onions
1 cup chopped green pepper
2 cloves chopped garlic
1/4 cup chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 tsp ground cumin
1-2 tsp tabasco sauce
1 tsp instant coffee
1-2 small squares unsweetened baking chocolate
1 can stewed tomatoes (14.5oz)
1 can tomato sauce (8oz)
1 cup red wine or water
2 cans chili beans (30oz ea)
Brown meat, drain, add all the ingredients and slowly bring to a boil. Let it simmer uncovered for 45 minutes to an hour. Enjoy with chips, crackers or cornbread.

[pugmama]

Please add me the list.
Thanks.

[Bizzy Bugz]

FOR ADULTS AND CHILDREN
Chocolate squares
Mix in bowl: 3/4 cup sugar and 1 cup butter.
And add 2 eggs and 1 teaspoon vanilla, 1/2 cup nuts, 1/4 teaspoon salt, 1/4 teaspoon baking powder and 2 tablespoons cocoa powder. Bake 350 until almost done( toothpick test)
Mix 6 ounces chocolate chips, 1 cup peanut butter and
1 1/2 cup Rice krispies. As soon as the first mixture is almost done add this mixture to the top and bake 15 minutes.
SOOOO GOOD

[Bizzy Bugz]

SCOTCH SHORTBREAD

1 cup butter
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup xxxx sugar
Cream butter and sugar gradually. Stir in dry ingredients (
which have been sifted together)
Roll dough til 1/4 inch thick and cut into desired shapes.
I press mine into a 9 inch cake pan with a removable bottom and prick over with a fork
Bake 350 for 20 to 25 minutes or til lightly brown

[pugmama]

No-Knead Sweet Potato Dinner Rolls
Emma Christensen for The Kitchen

These soft and airy sweet potato rolls are very nearly fool-proof. You can also substitute regular potatoes, yams, or pumpkin for the sweet potatoes.

The dough can be made the day ahead, refrigerated, and made into rolls the next morning. You can also make them ahead of time and freeze the baked rolls.

Ingredients
3/4 cup (6 ounces) warm water
1 scant tablespoon (1 package) active-dry yeast
1 cup (9 ounces) mashed sweet potatoes (see note below)
1 cup (8.5 ounces) milk - whole or 2% preferably
1/4 cup (2 ounces) unsalted butter - melted
2 Tablespoons brown sugar
2 teaspoons kosher salt
4 cups (20 ounces) all-purpose flour
Instructions
Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it’s easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.
When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
Notes:
To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
For extra richness, brush the tops with melted butter or egg yolk before baking.
These rolls can also be frozen if you’re making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes.

[DollyCali]

I LOVE and droll over this thread. Thanks all for your contributions

[garandgal]

A few years ago I was looking at some German food websites...my Grandmother made great food and used no recipes (hence none were left for me to follow). Anyway, I came upon this German green bean dish which IMO is clearly the original inspiration for green bean casserole.

Since then, we have made it upon occasion (it is absolutely wonderful); but had never made it for Thanksgiving thinking that people would be disappointed if they didn’t get the usual canned soup version.

Last year my husband insisted that we serve it on Thanksgiving...people went NUTS. The children went for seconds, I kid you not. WARNING: It is a fast to make, but MUST be made at the last minute...so you will be sharing the stove with whoever is making the gravy! I would strongly suggest a practice run or three before you try to pull it off at a party.

German Green Beans

1/4 cup onion, finely chopped
1 cup fresh mushrooms, sliced
4 TBSP butter
1-1/2 TBSP granulated sugar, to taste
2 TBSP cider vinegar (I use white wine vinegar)
2 TBSP fresh parsley, finely chopped
1/4 cup cream
1 lg. bag frozen green beans, pre-cooked to your liking and drained well.
3/4 cup chicken stock
1 cup sour cream
Cooked crumbled bacon (optional) I do not use bacon; I used chopped cashews.
2 TBSP (more or less) of all-purpose flour

In a large skillet, melt butter and saute onions and mushrooms until tender.

Whisk in flour and sugar and vinegar until blended well.

Add parsley, cream, chicken stock, and whisk until blended. Salt and Pepper to taste. I also add 1/4 tsp. dried dill weed upon occasion.

Cook until slightly thickened over medium heat.

Stir in beans and sour cream and cook until heated through; do not bring to boil or sauce may break.

Remove from heat and sprinkle with bacon. Again, I use coarsely chopped cashews instead of bacon.

[Stand Watch Listen]

APPETIZERS...

Mini Brie and Apple Quiches

INGREDIENTS:
• 30 (two 1 9/10-ounce packages) mini phyllo shells Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1 pinch(s) freshly ground pepper
• 1 pinch(s) ground nutmeg
• 4 ounce(s) (1/2 small wheel) Brie, cut into 30 squares
Directions:
1. Preheat oven to 350 degrees F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper, and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted, and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

PUFFS PRIMAVERA

INGREDIENTS:
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 tsp. finely grated lemon zest
• 1 tsp. lemon juice
• 1/8 tsp. freshly ground black pepper
• 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
• 1 small zucchini or yellow squash, cut into 3-inch matchstick-thin strips
• 1 small red pepper, cut into 3-inch matchstick-thin strips
DIRECTIONS:
1. Heat the oven to 400°F. Stir the ricotta cheese, Parmesan cheese, lemon zest, lemon juice and black pepper in a medium bowl.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x12-inch rectangle. Cut off a 2-inch strip crosswise to make a 10-inch square, reserving the strip. Cut the pastry square into 25 (2-inch) squares. Cut the reserved pastry strip crosswise into 25 strips.
3. Place about 1 1/2 teaspoons cheese mixture in the center of each pastry square. Arrange the vegetables diagonally on the pastry squares on top of the cheese mixture. Fold 2 opposite corners to the center over the filling and press to seal. Place the pastry strips crosswise across the center of the filled pastries. Wrap the ends of the strips around the pastries to meet in the back and press to seal. Place the pastries, vegetable-side up, onto 2 baking sheets.
4. Bake for 15 minutes or until the pastries are golden brown

ONION POTATO TARTLETS

INGREDIENTS:
• 1 cup prepared instant mashed potatoes
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 cup crushed French fried onions
• 2 tbsp. finely chopped chives
• 1/2 tsp. garlic powder
• All-purpose flour
• 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
DIRECTIONS:
1. Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
3. Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.
5. Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives

[mojo114]

Princess Heatherflowers Cranberry Bread:
Sift together 2 1/3 cups flour, 1 1/2 tsp Baking Powder, 1/2 tsp Baking soda, 1/2 tsp salt, 1 cup sugar.
Stir in until moistened: 1 egg (slightly beaten), 3 tbsp. melted shortening, 3/4 cup orange juice (1/4 cup raisins can be added if desired).
Stir until just blended.
1 tsp. grated lemon rind, 1 tsp. grated orange rind. 1/2 cup chopped walnuts, 2 cups halved cranberries.
Bake at 375 for 50 min. in loaf pan/s
This is a recipe from my mother’s era (probably 1950-60) I have used this recipe every Thanksgiving and we just love it.

[ViLaLuz]

Ah yes, national peanut butter fudge day. In middle school our gym did double duty as the cafeteria with the roll out tables. When the cafeteria ladies served pb fudge, the kids would roll it into balls and throw them to stick on the ceiling. There were hundreds if those balls stuck up there. Occasionally one sticky mess would fall into gym class. Ha ha ha ha!

[sockmonkey]

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