Free Republic Recipe Thread for Dec 21, 2013

FreeRepublic Cooks | 12-21-2013 | 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.

[Silentgypsy]

Thank you! We’re leery of undercooking eggs in the ‘wave, so this is a welcome departure!

[Silentgypsy]

One cannot go wrong w/enchiladas!

[Silentgypsy]

FReeper Chef Carlo 3b can tell you how to make almond paste for the marzipan if you’re so inclined!

[ozaukeemom]

lol I just made it the other day, but am thinking I may use leftover chicken to make it again.

[doorgunner69]

My wife has her own version made with fresh berries and brandy.

Of course, the brandy left over gets put to good use..........

[TEXOKIE]

:-D hope it works out for you in the microwave!

[prisoner6]

The FR recipe threads have been wonderful!

Well except for some of my admittedly lame attempts at cooling.

That said I just posted this on one of my favorite YouTube chefs websites...Betty's Kitchen

I must pass along that I just yesterday did a chicken similar to this. Mine was a 6 pound bird. The difference was I mixed some rosemary in with the butter then spread it on the outside and under the skin, even on the bottom.

The bird was stuffed with a couple of small, quartered onions and a quartered granny smith apple(!)

It was placed on a rack in a 9x12 baking dish and a I poured a can of chicken broth into the dish for (constant) basting.

No salt or pepper because my wife and grand kids do not like seasoned food...sigh. Even the rosemary was a stretch.

Started at 400 degrees for 20 minutes then reduced to 320 @ 20 minutes per pound. All uncovered.

Even so it cooked until the thermometer read 180 degrees. Overall about 2 1/2-3 hours. ( I was stalling for bread in the bread machine.)

The picky grand kids loved it and so did my wife! Just enough left to make soup!

[prisoner6]

Cooling = cooking = my recipes.

Lame...yes.

[Alamo-Girl]

Sounds yummy! Thank you for sharing it, dear TEXOKIE!

[TEXOKIE]

:-D

Merry Christmas, AG!

[itssme]

I agree with you. And when I'm salivating over having a bowl of Campbell's Bean with Bacon soup, I usually don't have any on hand.

Is there a very easy, short recipe out there for making bean and bacon soup at home to taste at least as good as Campbell's, or better? I make chicken soup and vegetable-beef soup so that I have a vat of one or the other available at all times...love soup!

[who knows what evil?]

I did see a ‘kock-off’ recipe on the internet once upon a time...I’ll see if I can find it.

[who knows what evil?]

National Chocolate Candy Day December 28...

Yoo-hoo! Over here...

[Rebelbase]

Made this Red Lobster biscuit knock-off yesterday and skipped the topping. Instead I added parsley to he bake mix. They were very good.

CHEDDAR BAY BISCUITS

yield: About 10 biscuits prep time: 15 minutes cook time: 12 minutes total time: 30 minutes
A homemade version of the popular Cheddar Bay Biscuits served at Red Lobster restaurants.
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

DIRECTIONS:
1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.

3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

[Alamo-Girl]

Merry CHRISTmas!

[libertarian27]

This recipe looks good :)

Recipe Knockoff: Campbell’s Bean with Bacon Soup
http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-with-bacon-soup.html

I’ve got to try this - truth be told, I’ve never had B&B Soup.

[Calvin Locke]

... Kiwi Fruit Day...

"I am getting very tired of kiwi fruit [and little juliennes of leeks]." - Julia Child

[sockmonkey]

I’ve never eaten these, but am going to make some today. as soon as I recover frome eating salmon stuffed with lobster..ugh..

From one of my favorite recipe websites,
What’s Cooking America, courtesy of LInda Stradley

http://whatscookingamerica.net/Cookie/NanaimoBars.htm

Nanaimo Bar - Original Nanaimo Bar Recipe

I have slightly adapted this recipe to make it easier to follow. The ingredients are the same as the original recipe.

Recipe Type: Cookies, Christmas Cookie, Chocolate
Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min

Bottom Layer - Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes

Custard Filling - Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)

* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.

Chocolate Topping - Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter

Preparation of Nanaimo Bars:

Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.

Bottom Layer - Crust Base:

Place the beaten egg in a small bowl; set aside.

In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.

Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.

Custard Filling - Second Layer:

In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.

Chocolate Topping - Top Layer:

In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.

Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.

Served chilled.

[itssme]

This recipe looks delicious and doable. Many thanx.

[Tainan]

Thank you!