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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 3769
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Begin Trace Mode for Comment # 146.

#121. To: Original_Intent, *The Freedom4um Cook Book* (#0)

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

farmfriend  posted on  2013-07-12   15:15:34 ET  Reply   Untrace   Trace   Private Reply  

White Chicken Enchiladas *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

farmfriend  posted on  2013-07-12   15:19:45 ET  Reply   Untrace   Trace   Private Reply  

yummy, sounds dangerously close to King Ranch Chicken (that we've loved for years here) -

www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html

Lod  posted on  2013-07-12   16:42:30 ET  Reply   Untrace   Trace   Private Reply  

ooooo bookmarked thanks!

farmfriend  posted on  2013-07-12   20:26:26 ET  Reply   Untrace   Trace   Private Reply  

Olive Garden Zuppa Toscana Soup

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

farmfriend  posted on  2013-07-12   23:52:10 ET  Reply   Untrace   Trace   Private Reply  

Kool Freaken Chicken

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

farmfriend  posted on  2013-07-13   12:49:31 ET  Reply   Untrace   Trace   Private Reply  

"Blackberry Pie Bars"

Ingredients:
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

farmfriend  posted on  2013-07-22   19:08:18 ET  Reply   Untrace   Trace   Private Reply  

Damn! You would put that up when I'm on a diet. (Grumble, mumble, piss, and moan.) :-)

I love blackberry most anything. If I knew where the cookbook was I'd get even by posting "The Silver Palate's" recipe for Blackberry Mousse.

The best Blackberry Pie I ever had was the one served at a local diner. They also had the best Hamburgers in town (only used real Ground Chuck, Best Foods/Hellman's Mayo, and Mrs. Neushin's Kosher Dills - a local delicacy. I used to play Tennis with her Grandson and the recipe was a closely held secret.)

Original_Intent  posted on  2013-07-22   19:53:04 ET  Reply   Untrace   Trace   Private Reply  

Damn! You would put that up when I'm on a diet.

LOL not far behind you my dear.

farmfriend  posted on  2013-07-22   23:29:24 ET  Reply   Untrace   Trace   Private Reply  

Cracker Barrel chicken n' dumplins

Ingredients:
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2"x2". It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

farmfriend  posted on  2013-07-25   11:38:54 ET  Reply   Untrace   Trace   Private Reply  

10 MINUTE CAKE BATTER FUDGE - YUM!

Ingredients
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter or margarine, cut into small squares
1/4 cup milk or 1/8 cup soy milk
sprinkles (optional)

Instructions
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not over mix as sprinkle color may bleed.

Spread into greased pan. Refrigerate for at least one hour.

* Makes one 6 x 6” container, or double for an 8 x 8” pan.
** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

farmfriend  posted on  2013-07-28   19:22:43 ET  Reply   Untrace   Trace   Private Reply  

This. Sounds. Great.

X-15  posted on  2013-07-28   20:53:38 ET  Reply   Untrace   Trace   Private Reply  

one of the few benefits of facebook, lots of great recipes.

farmfriend  posted on  2013-07-28   23:36:36 ET  Reply   Untrace   Trace   Private Reply  

one of the few benefits of facebook, lots of great recipes.

You could probably compile "The Combined CIA and NSA Cook Book". :-)

Original_Intent  posted on  2013-07-28   23:44:17 ET  Reply   Untrace   Trace   Private Reply  

You could probably compile "The Combined CIA and NSA Cook Book". :-)

probably but I'm sure I'm on their list already, might as well get something out of it. LOL

farmfriend  posted on  2013-07-29   1:34:39 ET  Reply   Untrace   Trace   Private Reply  

Baked Cheese & Broccoli Patties

Ingredients:
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper

instructions:
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.

To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

farmfriend  posted on  2013-08-02   10:40:40 ET  Reply   Untrace   Trace   Private Reply  

Sounds delicious.

Lod  posted on  2013-08-02   11:45:27 ET  Reply   Untrace   Trace   Private Reply  

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

farmfriend  posted on  2013-08-04   19:08:13 ET  Reply   Untrace   Trace   Private Reply  

MI recipe of the month - dang.

Lod  posted on  2013-08-04   19:32:48 ET  Reply   Untrace   Trace   Private Reply  

Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.

Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.

Cover and refrigerate for at least 1 hour.

farmfriend  posted on  2013-08-05   21:22:55 ET  Reply   Untrace   Trace   Private Reply  

Give salsa verde a go; we use the dog outta Goya brand on fish, tex-mex, lots of entres.

And it's plenty cheap.

Chow.

Lod  posted on  2013-08-05   21:26:25 ET  Reply   Untrace   Trace   Private Reply  

#147. To: Lod (#146)

sounds good.

farmfriend  posted on  2013-08-05 21:27:15 ET  Reply   Untrace   Trace   Private Reply  

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