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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: 4490
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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#121. To: Original_Intent, *The Freedom4um Cook Book* (#0)
1 (8 ounce) package cream cheese, softened 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.
10 soft taco shells 1. Preheat oven to 350 degrees. Grease a 9x13 pan
ooooo bookmarked thanks!
1 pound spicy Italian sausage 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.
1 whole chicken, cut into pieces For the coating 2 cups flour 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.
Ingredients: Fruit Filling: Directions: 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.
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.)
LOL not far behind you my dear.
Ingredients: Preparation Instructions: 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!
Ingredients Instructions 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.
This. Sounds. Great.
one of the few benefits of facebook, lots of great recipes.
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
Ingredients: instructions: 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.
Sounds delicious.
4 cups Bisquick 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,
MI recipe of the month - dang.
Ingredients: 1 package (16 ounces) spiral pasta 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.
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.
sounds good.
This is an oldie but goodie!! 1cup of sugar In a mixing bowl mix the flour, sugar and milk together until well blended. set aside. Pour melted butter into the bottom of your pan. Pour the peaches and the juice in the pan. Pour the flour,sugar and milk mixture over the peaches, do not stir it. Bake on 350• for approx 40 minutes. Enjoy.
Mmmmm....I had some peach cobbler and Blue Bell vanilla ice cream last night.
we used to make something similar in scouts. big can of peaches and a box of cake mix and cinnamon cooked in a dutch over with feet over hot coals. mmmmmm
(via: http://rockinglion.wordpress.com/) Ingredients: 5 eggs 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer) 1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. 2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins). http://rockinglion.wordpress.com/2013/03/24/comfort-bake-mmmmmm/
This is a Top Secret recipe version of Starbucks Lemon loaf. 1 1/2 cup(s) FLOUR LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.
•1 large head cabbage Directions •Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. •In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. •Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired. •Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired
Preheat oven to 350 degrees F. Sift the following into an ungreased 9x13 cake pan that you will bake cake in. 3 cups flour Add: ¾ cup cooking oil Mix with fork. Do Not Beat!!! Bake for 25 to 30 minutes. Cool and frost (see below) or dust with powdered sugar and serve. Garnish with chocolate chips, optional. Frosting ½ cup butter 2 finger pinch of salt 1 lb. confectioners sugar 1 tsp vanilla 1/4 cup milk or so For chocolate frosting add 3 Tbsps cocoa Cream butter until soft. Add salt. Blend in 4 ½ cups confectioners sugar and cocoa if using. Blend in vanilla. Add remaining sugar alternately with about milk, beating until smooth. Makes 1 ¾ cups frosting.
Yum! Just what I don't need. :-)
Turtle Cheesecake Crust 3 cups finely chopped pecans Cheesecake Filling 24 oz cream cheese, softened Toppings 1 cup coarsely chopped pecans, toasted Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings: Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.
Tantalizing. :-) I was a bad boy today - I had a Blueberry muffin.
no you were good, you didn't smother it was cream cheese!
So, the four Pats of butter don't count? ;-)
no trans fats so no! LOL
2 cans of low fat refrigerator crescents I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
2 to 3 sheets of heavy-duty foil Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
ANYONE HERE HAVE ANY SAUSAGE SMOKING SUGGESTIONS OR RECIPES? I'm gonna try stuffing and smoking pork sausages on Sunday. We'd appreciate any expertise 4um has to offer.
#166. To: Lod (#165)
Thanks for the salami recipe, Lod. I'll have to get some salami casings and try that. Right now, I've got hog casings so my sausages will look more like this: I found this recipe on the net. I'm gonna try spicing this up with some chipotles Tex-Mex style. ; ) •20 lbs of home-dressed lean pork meat •10 lbs of clear fat pork •1/2 lb fine salt (best quality) •2 teaspoons sugar •1 teaspoon ginger •2 tablespoons pepper •1 tablespoon sage •6 teaspoons (2 tablespoons) cure (either Instacure #1 or Prague Powder #1) 1.Cube all of the meat and mix it with the spices. 2.Pass the mixed meat and spices twice through the medium plate of your sausage grinder. 3.Stuff the sausage into natural pork casings and prepare for the smoke house. Once smoked, cooled, and wrapped, this sausage keeps very well in the freezer. I find that 3 hours of heavy smoke gives this sausage the flavor that my family prefers, and I like to use apple wood or corncobs instead of hickory when I can get them. The smoke they produce is a bit milder. Make sure to leave the sausage in the meat smoker until it reaches an internal temperature of 152 degrees. http://www.lets-make-sausage.com/smoked-pork-sausage.html
Top • Page Up • Full Thread • Page Down • Bottom/LatestTexas Trash Warm Bean Dip
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
#122. To: All, *The Freedom4um Cook Book* (#121)
White Chicken Enchiladas *These are seriously so so good*
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)
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.
#123. To: farmfriend (#122)
yummy, sounds dangerously close to King Ranch Chicken (that we've loved for years here) -
#124. To: Lod (#123)
#125. To: All, *The Freedom4um Cook Book* (#124)
Olive Garden Zuppa Toscana Soup
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
#126. To: All, *The Freedom4um Cook Book* (#125)
Kool Freaken Chicken
3 beaten eggs
4 tablespoons oil
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
#128. To: All, *The Freedom4um Cook Book* (#126)
"Blackberry Pie Bars"
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
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
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
#130. To: farmfriend (#128)
#131. To: Original_Intent (#130)
Damn! You would put that up when I'm on a diet.
#132. To: All, *The Freedom4um Cook Book* (#131)
Cracker Barrel chicken n' dumplins
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
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.
#133. To: All, *The Freedom4um Cook Book* (#132)
10 MINUTE CAKE BATTER FUDGE - YUM!
Recipe adapted from girl meets life.
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)
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
** 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!
#136. To: farmfriend (#133)
#137. To: X-15 (#136)
#138. To: farmfriend, X-15 (#137)
one of the few benefits of facebook, lots of great recipes.
#139. To: Original_Intent (#138)
You could probably compile "The Combined CIA and NSA Cook Book". :-)
#140. To: All (#139)
Baked Cheese & Broccoli Patties
yield: 8 broccoli patties
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
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.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
#141. To: farmfriend (#140)
#142. To: Lod, *The Freedom4um Cook Book* (#141)
7 Up Biscuits
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
#143. To: farmfriend (#142)
#144. To: Lod, *The Freedom4um Cook Book* (#143)
Taco Pasta Salad
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
#146. To: farmfriend (#144)
#147. To: Lod (#146)
#148. To: All, *The Freedom4um Cook Book* (#147)
Quick Peach Cobbler
1cup of flour
1cup of milk
1stick of butter melted
1 large can of sliced peaches
Tip: also berries work great too!
#149. To: farmfriend (#148)
#150. To: X-15 (#149)
#151. To: All, *The Freedom4um Cook Book* (#150)
COMFORT BAKE BREAKFAST RECIPE:
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
#152. To: All, *The Freedom4um Cook Book* (#151)
Starbucks Lemon Loaf
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
#153. To: All, *The Freedom4um Cook Book* (#152)
Slow Cooker Cabbage Rolls
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional
#154. To: All (#153)
Granny's Wacky Cake
2 tsp baking soda
1 tsp salt
2 cups sugar
1/4 cup cocoa
1 tsp vanilla
2 Tbsp vinegar
2 cups cold water
#155. To: farmfriend (#154)
#157. To: Original_Intent, *The Freedom4um Cook Book* (#155)
Turtle Cheesecake Bars
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided
#158. To: farmfriend (#157)
#159. To: Original_Intent (#158)
#160. To: farmfriend (#159)
#161. To: Original_Intent (#160)
So, the four Pats of butter don't count? ;-)
#162. To: All, *The Freedom4um Cook Book* (#161)
Chicken Crescent Rolls
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
#163. To: All, *The Freedom4um Cook Book* (#162)
Bacon Onion Foil Packet Potatoes
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
#164. To: farmfriend, All (#163)
#165. To: randge (#164)
Replies to Comment # 165. 
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