Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth
The 4th of July weekend will be here in a week and I thought that its now time for Freepers to post their favorite summertime recipes.
Here's mine:
Crock Pot Pork Shoulder
1 or 2 pork shoulders (depending upon the size of your crockpot )
*Maple Grove Farms of Vermont Low Carb Sugar Free Hickory Marinade and Basting Sauce
Place pork in a greased crockpot and pour entire bottle (if using 2 shoulders; half bottle if using 1) over the pork.
About twice an hour spoon the sauce over the pork. Cook for about 6 hours (approx).
*For those of you who don't like the sugary sweet bbq sauce made by the major brands, this is a GREAT sauce. I stumbled across it at Target. Its not sweet at all even though it contains Splenda. If you would like their website address, email me.
BTW, if you have a good creamy coleslaw recipe, please email it to me. I'm looking for one without sugar.
1 lb. ground meat
1 med. onion
3-4 garlic buds
2 jalapeño or serrano chili peppers
1 6-oz. can tomato paste
1 c. water
1 tsp. salt
1 tsp. paprika
1 tsp. cumin (Fresh ground cumin seeds are best!)
1 tsp. oregano
1/2 tsp. black pepper
1/2 tsp. coriander (fresh ground coriander seeds!)
1/4 tsp. turmeric
This recipe is 1000 times better with fresh ingredients and freshly ground spices instead of packaged chili powder!
For more hotness, use more jalapeño or serrano peppers. For less hotness, use fewer. The difference between jalapeño and serrano peppers, jalapeños are larger; serranos are smaller.
Remove stems and seeds from chili peppers.
Chop onion, garlic and chili peppers and brown in about 2 Tbsp. olive oil. Add the ground meat, crumble with a wooden spoon, and sauté until the meat is browned.
Put the ground meat mixture in a flaishig food processor with the can of tomato paste, add the spices and blend all together. Return to saucepan, add water as needed, and simmer for about 45 minutes.
Serve over hot dogs with mustard and chopped red onions.
"One large bucket KFC. { It's still legal, isn't it? }"
Please remember this from the chickens of the world:
to YOU, he's Colonel Sanders. To THEM, he's Adolf
Eichmann.
This is easy, delicious, colorful, feeds a large crowd and everyone loves it in the summertime.
Marinated Vegetables
Marinade:
1/2 cup white vinegar
1/4 cup oil
1 teaspoon salt and pepper each
3/4 cup sugar
Heat together over low heat until sugar dissolves, then cool.
Vegetables:
1 cup chopped green bell pepper
4-5 chopped green onions
1 cup chopped celery
1 can white corn, drained
1 can French style green beans, drained
1 jar (small) chopped pimentos
1 can leseur baby peas
Drain canned vegetables and pimento. Add chopped vegetables. Cover with marinade and let marinate 24 hours before eating. Use a glass dish only to serve.
* Best made the day before
** Drain a little of the juice from the serving bowl before serving onto a plate and use a slotted spoon to serve.
If this recipe doesn't sound like what you had in mind, let me know and I'll post something else.
Chicken Shwarma
2 lb boneless chicken breasts
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. black pepper powder, salt
(Or 1 tsp. garam masala spice)
4 cloves garlic, crushed
1 onion, finely chopped
1/4 cup lemon juice
1/2 cup water
1/8 cup white vinegar
1/8 cup olive oil
Slice chicken very thinly (or pound) into circles about 4-1/2 in.
Mix marinade ingredients and pour over chicken.
Remove chicken from marinade and arrange slices on the grill.
Grill, turning once, so it is browned on both sides.
Serve in pita with salad and hummus!
KFC....girl, you got the right "KISS" idea!
My family walks across the street an hour or so before dark, loaded down with blankets, chairs, and goodies to eat on the golf course. We plop ourselves down with assorted neighbors, and eat till the club fireworks display starts. This simple, close to home celebration is very old fashioned, and very meaningful for all of us.
Food is always for fingers
One year I had boiled shrimp, one year club sandwiches, one year we grilled brats on sticks. This year we're having buffalo wings and lemon pepper wings. Dessert? fresh pineapple spears, strawberries, cool whip and sugar cookies. A big hit one year was several ice cream flavors and cones, but everyone's favorite is always cold watermelon.
(For fun, I'm taking several bottles of Diet Coke and plenty of Mentos)
Whip two eggs and a cup of milk together. Add to that chicken bouillion, Accent, and pepper.
Now make two separate bowls of flour, paprika, thyme, oregano, black pepper, and Lawry's Seasoned Salt. Toss your fryer pieces into the first bowl of flour.
From there, dip them in your mixture of eggs and milk. Then place them in your last bowl of flour. Fry until golden brown.
This is Tre's Slap Yo Mama fried chicken. Of course, I would have marinated the chicken first. Oh, save some grease for your gravy.
11 posted on 07/30/2005 6:15:12 PM CDT by rdb3 (You'd PAY to know what you REALLY think.)
[ Post Reply | Private Reply | To 1 | View Replies | Report Abuse ]
I make this pasta salad alot. I use 7 Seas Viva Italian dressing.
Supreme Pasta Salad is an easy, richly flavored addition to any picnic, cook-out, or party. It is sure to get compliments.
Prep Time: 15 minutes
Chill: at least 4 hours
Cook Time: 15 minutes
Makes 10 (one-cup) servings
Ingredients:
16 ounces rotini, fusilli, or shell pasta
1 bottle (8 ounces) Italian or ranch-style salad dressing
4 tablespoons McCormick® Salad Supreme Seasoning
5 cups assorted raw vegetables (tomatoes, carrots, broccoli or red onions)
Directions:
1. Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well.
2. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
3. Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently.
4. Cover and refrigerate at least 4 hours.
The winner!!!
Spicy Steak Kabobs
Mix 1 cup of A1 Bold & Spicy and 1 Cup of Bullseye BBQ Sauce.
Cut a Top Sirloin Steak into strips and marinate in the mixed sauce for at least an hour.
Cut 4 Large Red Onions into quarters, leaving all of the layers in tact.
Cut 4 Green Peppers into square pieces.
Add the Peppers, Onions, and steak onto the kabobs. I fold the steak strips and put them on the kabobs folded. I always place them in a rotation. Onion, steak, green pepper....
After putting them all together brush on the left over sauce from the marinade before putting on the grill, and brush occasionally with what's left over while cooking.
It takes around 45min turning regularly, so you don't over cook them on one side.
Of course you can use a different kinds of steaks, and vegetables. This how I do it.
It always turns out to be VERY tasty. A bit spicy, but not overly hot. I also ONLY use charcoal.
My favorite.
Fillet Mignon.
Heat the grill. Put it on. Take it off when done.
Some wrap it in bacon, some add salt and pepper, but there's nothing to cooking it and it almost always turns out great! The fillet is such a great cut of meat almost nothing needs to be done for it to turn out right. Less is more for the fillet.
Bachelor pizza
1 phone book
2 $20 bills
1 delivery boy
Serves 8
Hildy, a thunderstorm is all around us so I'm logging off for a while. If you need another recipe, I'll respond when the storm has passed.
LOL! That's my Friday night's recipe!
1/2 cup soy sauce
1/4 cup fresh orange juice
2 tbsps honey
2 tbsps rice wine vinegar (plain rice vinegar is good, too)
1 tbsp sesame oil
2 tbsps chopped fresh ginger (or 1 tbsp ginger oil)
1/4 cup chopped green onions or scallions
1/4 cup chopped red onion (about 1 good slice of large onion)
1/4 cup fresh cilantro leaf
2 tbsps five-spice powder
2 tbsps chopped garlic
1 tsp to 1 tbsp crushed red pepper, per your taste
2 pork tenderloins (about 2.5 pounds total)
Marinade:
Combine all the ingredients except the tenderloins in a food processor and puree them. Several good pulses should do the trick. Put the tenderloins in a large Ziploc-type bag and pour in the marinade. Seal bag and refrig for 3 hrs (overnight is better still).
Prep:
Preheat oven to 400 F.
Heat a large nonstick skillet (ceramic works best, btw). When the skillet is fully hot, add the tenderloins and sear each side about 1 minute. Pour remainder of marinade over the tenderloins, insert skillet into oven. Cook for 20 minutes, or until an instant-read thermometer inserted in the end of a tenderloin part reads 140 F.
Remove from the oven and let rest for 5 minutes. Note: test each tenderloin separately: if they're different sizes, even 4-6 oz difference, guess what, they'll cook at different rates.
Alternately, you could heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 degrees F. Remove from the grill and let rest for 5 minutes.
Slice tenderloins on a bias, 1/4'' to 3/16''thick and serve on rounds of rye bread. If there's any marinade left, it makes a tasty dip (or you could make more, leaving out the red pepper). A dipping sauce of not-too-hot Chinese-style mustard is also excellent with this.
Note on red peppers and marinades: the longer you marinate, the more 'heat' is accepted by the pork. Therefore, a full tbsp of red pepper marinated overnight might come out a bit too spicy for you. If this is a concern (it isn't with me), use less red pepper or reduce marinating time.
Note on pork and temperature: first, the tenderloins will keep cooking a bit after being removed from heat. Second, anyone who follows the USDA diktat about 165 F will wind up with VERY overcooked and very dry pork tenderloin. By removing at 140 F, you will have lightly pink and very juicy tenderloin.
These are A-1, believe me; they'll absolutely vanish ... unless, of course, you and friends happen to be orthodox... ;^).
Buon appetito!
1 box orzo pasta
1/2 c. finely chopped flat leaf parsley
1 box grape tomatoes, halved
1/4 c. finely chopped Vidalia onion
1 c. crumbled Feta cheese
Dressing:
1/2 c. good quality extra virgin olive oil
Juice of two lemons
1/4 t. salt
1 clove garlic, finely chopped or pressed
1/4 t. oregano
Cook pasta according to package directions. Drain and rinse with cold water until room temperature. Mix with other ingredients in large bowl. Mix dressing ingredients well and combine with pasta mixture. Serve at room temperature.
AMERICAN AS APPLE PIE
2 unbaked pie crusts
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch thick
1 tablespoon butter
1 teaspoon sugar
1/2 cup whipping cream
Heat oven to 400 degrees. Combine all filling ingredients (except apples), 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.
Spoon apple mixture into prepared crust. Place second pie crust dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Remove pie from oven and run knife though slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream. Cool pie 30 minutes; serve warm. Store refrigerated.
We are!
Here's my original sign up:
http://www.freerepublic.com/~stalker/index?U=http%3A%2F%2Fwww.freerepublic.com%2Ffocus%2Ff-news%2F1655305%2Fposts%3Fpage%3D21
RED, WHITE & BLUE SLAW
6 cups shredded red cabbage
3 cups cauliflower florets
1 cup crumbled blue cheese
1-1/2 cups coleslaw dressing
Combine all ingredients and toss gently. Chill until ready to serve. 16 servings
I like a Romulan Ale Martini... To make a Romulan Ale Martini:
1 1/2 oz 100 Proof white Tequila
1 oz Blue Curacao
6 drops Tabasco sauce
1 grain salt
Shake or stir in ice, then pour into a chilled martini glass...
Then you can watch the JUly 4th Car Washing Contest in comfort...
Shut your mouth about... 
my Lucille!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.