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Any interest? Recipes
- JMC
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- Mountain Legend
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11 Jul 2010 21:17 #11
by JMC
Replied by JMC on topic Any interest? Recipes
Going to try this tomorrow morning.I have real maple syrup and thick sliced bacon. Thanks for this recipeShilohLady wrote: My favorite 'old family recipe'... French Toast like you've never had it before:
1/2 cup of flour
1/2 cup of milk
1 tsp baking powder
eggs
cinnamon to taste
mix it all together ... use as many or few eggs as you wish
Mine is typically about as thick as a pancake batter but you can make it thinner with more eggs if desired
dip bread in the mixture and then cook in oil (frying pan with a layer of oil heated up)
flip halfway through to cook other side
(the cinnamon was added by my husband but really adds to the recipe)
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- ScienceChic
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- Mountain Champion
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12 Jul 2010 20:39 #12
by ScienceChic
"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther
The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill
Replied by ScienceChic on topic Any interest? Recipes
Does anyone have a good one for home-made salsa?
I'll paw through our faves and get some up too!
I'll paw through our faves and get some up too!
"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther
The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill
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- JMC
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- Mountain Legend
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13 Jul 2010 20:51 #13
by JMC
Replied by JMC on topic Any interest? Recipes
I have really easy one. Will post it tomorrow. Tasty and fastScience Chic wrote: Does anyone have a good one for home-made salsa?
I'll paw through our faves and get some up too!
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- JMC
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- Mountain Legend
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14 Jul 2010 07:12 #14
by JMC
Replied by JMC on topic Any interest? Recipes
Salsa (food processor needed)
1 large can whole tomatoes, I like San Marzano- drained
1/2 red onion,course chop
2 serrano chiles ,seeded and chopped
juice of 2-3 limes
2 garlic cloves
cilantro to taste ( I use about 1/3 cup) chopped
salt and pepper
Put in the processor and pulse , if it's a little too thick and back some of the drained tomato juice
1 large can whole tomatoes, I like San Marzano- drained
1/2 red onion,course chop
2 serrano chiles ,seeded and chopped
juice of 2-3 limes
2 garlic cloves
cilantro to taste ( I use about 1/3 cup) chopped
salt and pepper
Put in the processor and pulse , if it's a little too thick and back some of the drained tomato juice
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- RenegadeCJ
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- Mountain Legend
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14 Jul 2010 07:50 #15
by RenegadeCJ
Too bad future generations aren't here to see all the great things we are spending their $$ on!!
Replied by RenegadeCJ on topic Any interest? Recipes
If by "home made" you don't mean fresh...here is one that everyone loves.
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 can rotel diced tomatoes w/chilis. We use the "hot", but if you like tamer salsa, you can use regular
1/2 yellow onion (medium sized)
1 spoonful garlic
1 bunch cilantro
Put all in blender or food processor. Blend till you achieve the texture you like!
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 can rotel diced tomatoes w/chilis. We use the "hot", but if you like tamer salsa, you can use regular
1/2 yellow onion (medium sized)
1 spoonful garlic
1 bunch cilantro
Put all in blender or food processor. Blend till you achieve the texture you like!
Too bad future generations aren't here to see all the great things we are spending their $$ on!!
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- LopingAlong
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- Mountain Legend
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14 Jul 2010 08:24 #16
by LopingAlong
Replied by LopingAlong on topic Any interest? Recipes
I make this though it's more of a salsa fresca:
Rough-chop an onion
Dice two-three tomatoes
1 clove garlic either pressed or chopped finely
Fresh cilantro to taste; rough-chopped
One pablano pepper chopped
salt/pepper to taste
Dirty Dozen herb mixture (I buy this online or at the crafts fair in Nov at CHS) to taste --for a little variety.
If you want heat, add it in the form of your fave fresh pepper
Rough-chop an onion
Dice two-three tomatoes
1 clove garlic either pressed or chopped finely
Fresh cilantro to taste; rough-chopped
One pablano pepper chopped
salt/pepper to taste
Dirty Dozen herb mixture (I buy this online or at the crafts fair in Nov at CHS) to taste --for a little variety.
If you want heat, add it in the form of your fave fresh pepper
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- RivendaleFarms
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- Mountain Legend
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14 Jul 2010 14:00 #17
by RivendaleFarms
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
Replied by RivendaleFarms on topic Any interest? Recipes
JMC, I request your mac n cheese recipe, please!
My new favorite summer dessert (warning, it's a total fat fest and may induce diabetic coma) (but it's worth it). Takes a whopping 5 minutes to put together and requires no culinary skill whatsoever.
Raspberry Lemonade Pie (makes 2)
12 oz Cool Whip
1 can frozen Raspberry Lemonade
1 can Eagle Brand Condensed Milk
Half pint heavy whipping cream (not whipped)
2 graham cracker pie shells
Fresh berries (raspberries, blackberries, blueberries)
Stir first 4 ingredients together in a large bowl until smooth. Pour into the two pie shells. Chill for at least 2hours. Garnish with fresh berries.
My new favorite summer dessert (warning, it's a total fat fest and may induce diabetic coma) (but it's worth it). Takes a whopping 5 minutes to put together and requires no culinary skill whatsoever.
Raspberry Lemonade Pie (makes 2)
12 oz Cool Whip
1 can frozen Raspberry Lemonade
1 can Eagle Brand Condensed Milk
Half pint heavy whipping cream (not whipped)
2 graham cracker pie shells
Fresh berries (raspberries, blackberries, blueberries)
Stir first 4 ingredients together in a large bowl until smooth. Pour into the two pie shells. Chill for at least 2hours. Garnish with fresh berries.
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
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- RivendaleFarms
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- Mountain Legend
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14 Jul 2010 14:03 - 15 Jul 2010 06:34 #18
by RivendaleFarms
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
Replied by RivendaleFarms on topic Any interest? Recipes
Dad's Mustard Grilled Chicken:
Marinade:
2 parts Ken's Honey Mustard Dressing
1 part Gulden's Mustard
splash of Balsamic Vinaigrette Dressing
Marinate chicken overnight (we use boneless skinless breasts and thighs)
Grill LOW AND SLOW to make extra tender and juicy
Marinade:
2 parts Ken's Honey Mustard Dressing
1 part Gulden's Mustard
splash of Balsamic Vinaigrette Dressing
Marinate chicken overnight (we use boneless skinless breasts and thighs)
Grill LOW AND SLOW to make extra tender and juicy
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
Last edit: 15 Jul 2010 06:34 by RivendaleFarms.
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- ScienceChic
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- Mountain Champion
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14 Jul 2010 20:34 #19
by ScienceChic
"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther
The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill
Replied by ScienceChic on topic Any interest? Recipes
Thanks guys for the salsa recipes!
My Favorite Soup:
Asparagus Soup with Lemon-Herb Crème Fraîche
1/2 cup crème fraîche
1 Tbs chopped parsley
2 tsp chopped chives
1 tsp chopped tarragon
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
Kosher salt and freshly ground pepper
2 lbs medium asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 Tbs unsalted butter
1 medium onion, finely chopped
1 quart chicken stock
2 cups water
1 In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate.
2 In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.
3 Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.
4 Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve
Servings: 6
Preparation time: 40 minutes
My Favorite Soup:
Asparagus Soup with Lemon-Herb Crème Fraîche
1/2 cup crème fraîche
1 Tbs chopped parsley
2 tsp chopped chives
1 tsp chopped tarragon
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
Kosher salt and freshly ground pepper
2 lbs medium asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 Tbs unsalted butter
1 medium onion, finely chopped
1 quart chicken stock
2 cups water
1 In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate.
2 In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.
3 Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.
4 Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve
Servings: 6
Preparation time: 40 minutes
"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther
The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill
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- RivendaleFarms
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- Mountain Legend
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15 Jul 2010 06:30 #20
by RivendaleFarms
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
Replied by RivendaleFarms on topic Any interest? Recipes
Anybody have a good Squash Soup recipe? (or anything else with squash - heading into the season where a friend's garden starts to overflow.)
Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/
Please Log in or Create an account to join the conversation.
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