Recipe Treasure Hunt
Willy's Place » Members Favorite Recipes
Pages: 1 2
by angelblossom on March 17, 2006 01:22 PM
Okay Tk Here's a few I gottta get up in a few hours and go to work and I'm getting sleepy tomarrow I'll post more TEEHEE Love Them Seeds!!! ![[lala]](im/graemlins/lala.gif)
2 Tempura One for seafood -one for fresh water
Seafood
3/4 cup clam broth
1&1/4 cup sake
1/2 tsp sugar
2&1/2 cups sifted flour
2 cups COLD water
2 egg yolks
1/4 cup soysause
Mix all ingrediants untill smooth
Dip shrimp or seafood of choice deep fry at 350 degrees until golden brown
Freshwater southern tempura
3/8 cups flour
1/8 cup cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 egg white
1/2 tsp salt
1/2 cup water
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp paprika
1/2 tsp cayenne pepper
mix untill smooth and fry as above
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
2 Tempura One for seafood -one for fresh water
Seafood
3/4 cup clam broth
1&1/4 cup sake
1/2 tsp sugar
2&1/2 cups sifted flour
2 cups COLD water
2 egg yolks
1/4 cup soysause
Mix all ingrediants untill smooth
Dip shrimp or seafood of choice deep fry at 350 degrees until golden brown
Freshwater southern tempura
3/8 cups flour
1/8 cup cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 egg white
1/2 tsp salt
1/2 cup water
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp paprika
1/2 tsp cayenne pepper
mix untill smooth and fry as above
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 17, 2006 01:42 PM
wonton wrappers
1egg
3/4 tsp salt
2 cups flour
1/3 to 1/2 cup water as needed
Lightley beat egg and salt. add 1/4 cup water sift flour into lrg bowl and make well in the middle. add egg and water mixture and stir add remaining water untill it forms into a workable dough. Form into ball and knead for 5 minutes.Roll out on lightly floured surface very thin and cut into 3&1/2" squares. store in Zip lock in fridge or freezer for later use..
Fried wontons
4 dried black mushrooms>>clean and soak in warm water 20 - 30 min. squeeze out excess water and chop fine
1 leaf Bok Choy>>wash and shredd Sqz out excess water
1 diced green onion
1 slice ginger chopped fine to 1/2 tsp
1/2lb ground pork
1 Tbsp.dark soy sauce
1tsp sesame oil
1 tsp sugar
pinch of salt
1 egg slightley beaten
In a medium bowl combine pork,soysause,sesame oil, sugar and salt
add the egg and veggies mix well
Place 1 tsp filing in center of wontonwrap
fold wonton so that it resembles a nurses hat.
(fold in 1/2 then 1/2 again in same direction fold the ends of the first fold towards each other while leaving the second fold ends out)
Heat oil to 375 and slide wontons into hot oil a few at a time turning for even brownness remove when golden brown and drain on paper towels or rack.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
1egg
3/4 tsp salt
2 cups flour
1/3 to 1/2 cup water as needed
Lightley beat egg and salt. add 1/4 cup water sift flour into lrg bowl and make well in the middle. add egg and water mixture and stir add remaining water untill it forms into a workable dough. Form into ball and knead for 5 minutes.Roll out on lightly floured surface very thin and cut into 3&1/2" squares. store in Zip lock in fridge or freezer for later use..
Fried wontons
4 dried black mushrooms>>clean and soak in warm water 20 - 30 min. squeeze out excess water and chop fine
1 leaf Bok Choy>>wash and shredd Sqz out excess water
1 diced green onion
1 slice ginger chopped fine to 1/2 tsp
1/2lb ground pork
1 Tbsp.dark soy sauce
1tsp sesame oil
1 tsp sugar
pinch of salt
1 egg slightley beaten
In a medium bowl combine pork,soysause,sesame oil, sugar and salt
add the egg and veggies mix well
Place 1 tsp filing in center of wontonwrap
fold wonton so that it resembles a nurses hat.
(fold in 1/2 then 1/2 again in same direction fold the ends of the first fold towards each other while leaving the second fold ends out)
Heat oil to 375 and slide wontons into hot oil a few at a time turning for even brownness remove when golden brown and drain on paper towels or rack.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 17, 2006 01:58 PM
pot stickers
dumpling dough\
2 cups flour
1 cup boling water
Mix untill soft dough forms and knead for 5 minutes. divide the dough in 1/2 shape each half into a 12"roll and cut each roll in to 1/2" slices
roll each slice into 3"circles and place pork mixture into the center.
Lift up the edges of cirle and pinch 5 pleates to creat a "pouch" to encase the mixture pinch the top together and repeat using reaming dough and filling
FILLING:
8 oz Napa Cabbage(celery cabbage) cut into thin long strips
1 lb lean ground pork
1/4 cup fincely chopped green onions w/ tops
1 TBS white wine
1 tsp cornstarch
1 tsp salt
1 tsp sesame oil
dash of white pepper
Mix ingrediants well
Heat a wok or non-stick skillett, put 1 TBL in bottom and leans work or skilllet to oil cover wall and bottom
Place 12 dunplings in single layer and fry untill bottoms are golden brown
Add 1/2 cup water and Cover to cook 6-7 mintues or untill water is absorbed. repeat with remaining dumplings and serve with dipping sause
Dipping sause
1/4 cup soysauce and 1 tsp sesame oil
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
dumpling dough\
2 cups flour
1 cup boling water
Mix untill soft dough forms and knead for 5 minutes. divide the dough in 1/2 shape each half into a 12"roll and cut each roll in to 1/2" slices
roll each slice into 3"circles and place pork mixture into the center.
Lift up the edges of cirle and pinch 5 pleates to creat a "pouch" to encase the mixture pinch the top together and repeat using reaming dough and filling
FILLING:
8 oz Napa Cabbage(celery cabbage) cut into thin long strips
1 lb lean ground pork
1/4 cup fincely chopped green onions w/ tops
1 TBS white wine
1 tsp cornstarch
1 tsp salt
1 tsp sesame oil
dash of white pepper
Mix ingrediants well
Heat a wok or non-stick skillett, put 1 TBL in bottom and leans work or skilllet to oil cover wall and bottom
Place 12 dunplings in single layer and fry untill bottoms are golden brown
Add 1/2 cup water and Cover to cook 6-7 mintues or untill water is absorbed. repeat with remaining dumplings and serve with dipping sause
Dipping sause
1/4 cup soysauce and 1 tsp sesame oil
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 17, 2006 02:23 PM
Hearts of palm salad
1 can whole hearts of palm
1 small papaya peeled and diced
1 tbls fresh lime juice
3 tsp rasberry vinager
1 1/2 tsp frozen consentrate pinapple juice UNdiluted
1 tsp canola oil
dash cayenne pepper
Combine in blender and chill untill ready for use
spoon 1/2 cup of this vinagrette onto plate
cut the heats of palms on the diagonal in to 1/2"pieces and arrange onto vingerette garnish w/ parley
serves 2
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
1 can whole hearts of palm
1 small papaya peeled and diced
1 tbls fresh lime juice
3 tsp rasberry vinager
1 1/2 tsp frozen consentrate pinapple juice UNdiluted
1 tsp canola oil
dash cayenne pepper
Combine in blender and chill untill ready for use
spoon 1/2 cup of this vinagrette onto plate
cut the heats of palms on the diagonal in to 1/2"pieces and arrange onto vingerette garnish w/ parley
serves 2
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 17, 2006 02:32 PM
water cress and sesame salad
1 bunch water cress remove coarse stem and discard
Place watercress in bowl
1 Tbl sesame seeds slightly toasted
1 1/2 white wine vinager
1 1/2 TBSP veg. oil
1/4 tsp asian sesame oil
salt and pepper to tast
1/2 cup snow peas(options)
Grilled salmon(optional)
In small bowl whisk vinager, oils, salt, pepper
Drizzle over watercress and toss on 2 tsp toasted sesame seed and flaked salmon
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
1 bunch water cress remove coarse stem and discard
Place watercress in bowl
1 Tbl sesame seeds slightly toasted
1 1/2 white wine vinager
1 1/2 TBSP veg. oil
1/4 tsp asian sesame oil
salt and pepper to tast
1/2 cup snow peas(options)
Grilled salmon(optional)
In small bowl whisk vinager, oils, salt, pepper
Drizzle over watercress and toss on 2 tsp toasted sesame seed and flaked salmon
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by tkhooper on March 18, 2006 01:24 AM
angelblossom has earned 7 seed packets so far. The race has barely started. Who else is going to earn seed packets by submitting recipes. lol. Do I sound like an announcer?
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by MissJamie on March 18, 2006 02:46 PM
okey dokey I gotta try this since seeds are involved ![[Big Grin]](im/biggrin.gif)
Couscous Salad
2 cups good stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1-2 cups canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the stock, cinnamon,
ginger, cumin, and turmeric. Add the couscous in a slow steady stream,
stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15
minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl
and let cool. Then fluff again, rubbing with your fingers to break up
any lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and
chick peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
Couscous Salad
2 cups good stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1-2 cups canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the stock, cinnamon,
ginger, cumin, and turmeric. Add the couscous in a slow steady stream,
stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15
minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl
and let cool. Then fluff again, rubbing with your fingers to break up
any lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and
chick peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by tkhooper on March 18, 2006 08:56 PM
And Miss Jamie has entered the race with one seed packet. Way to go Miss Jamie. I look forward to future entries.
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by weezie13 on March 18, 2006 09:21 PM
Tammy,
What do you mean by a "Spicy Coleslaw"?
Just curious...
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
What do you mean by a "Spicy Coleslaw"?
Just curious...
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
by tkhooper on March 18, 2006 10:27 PM
Well coleslaw can be very bland. I would like a recipe that has some zing to it. That's all. lol I don't express myself that well sometimes.
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by weezie13 on March 19, 2006 02:44 AM
No problem, I wasn't sure if you wanted one with like a hot sauce in it ![[shocked]](im/graemlins/shock.gif)
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
by angelblossom on March 19, 2006 07:33 AM
okay here's more....
Succotach
there are so many kinds of soccotash but here's mine that's easier( )
1 thick slice of bacon diced and fried crisp
2 cups frozen lima beans- cooked-drained
2 cups frozen corn kernals- cooked-drained
4 tblsp butter
1/4 cup cream
5-7 pearl onions (frozen)cooked-drained
4 tbls chopped pimientos
salt and pepper to taste
add lima beans to bacon fat and heat, then add corn, and onions and stir, add butter and cream stir on low heat untill melted and blended add salt and pepper and pimientos. serve warm
Another one w/ tomatoes /squash succotash
2 ears of corn- remove kernals
2 small summer squash- diced
1/4 to 1/2 yellow or red onion -chopped
1 clove garlic - minced
a few spigs of basil chopped
2 TBLS extra virgin olive oil
salt and pepper
handful of cherry tomatoes cut in 1/2
Heat oil in large skillet or wok untill almost smokey,,,add onion and garlic first for a minute or two,, then squash for same amount of time, then corn, continue to stir fry until veggies are as tender as you like them,,and are slightly carmelized, season with salt and pepper and add the basil stir a couple of times to incorporate in , then cherry tomatos and stir drizzle over all with 1 tsp olive oil remove from heat and cover for two minutes then toss and serve..
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
Succotach
there are so many kinds of soccotash but here's mine that's easier(
)1 thick slice of bacon diced and fried crisp
2 cups frozen lima beans- cooked-drained
2 cups frozen corn kernals- cooked-drained
4 tblsp butter
1/4 cup cream
5-7 pearl onions (frozen)cooked-drained
4 tbls chopped pimientos
salt and pepper to taste
add lima beans to bacon fat and heat, then add corn, and onions and stir, add butter and cream stir on low heat untill melted and blended add salt and pepper and pimientos. serve warm
Another one w/ tomatoes /squash succotash
2 ears of corn- remove kernals
2 small summer squash- diced
1/4 to 1/2 yellow or red onion -chopped
1 clove garlic - minced
a few spigs of basil chopped
2 TBLS extra virgin olive oil
salt and pepper
handful of cherry tomatoes cut in 1/2
Heat oil in large skillet or wok untill almost smokey,,,add onion and garlic first for a minute or two,, then squash for same amount of time, then corn, continue to stir fry until veggies are as tender as you like them,,and are slightly carmelized, season with salt and pepper and add the basil stir a couple of times to incorporate in , then cherry tomatos and stir drizzle over all with 1 tsp olive oil remove from heat and cover for two minutes then toss and serve..
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 19, 2006 07:57 AM
Spicy coleslaw
2&1/2 cups EACH red and green cabbage shredded
1 cup shredded carrotts
2 Tbls finely sliced green onions
1/2 cup peeled seeded and diced cucumbers set aside with 1 tsp lemon juice drizzled on
2 jalepenos seeded stemmmed and diced
1/4 cup cider vinegar
2 Tbl plus 1&1/2 tsp sugar
3/4 tsp salt
1/2 tsp blk pepper
1/2 cup mayo
2 Tblsp sour cream
1&1/2 TBlsp prepared horseradish
1/2 tsp creole or spicy mustard
Combine all veg in a large bowl
In a smaller bowl combine vinegar, sugar,salt/pepper,whisk untill sugar is dissolved...Pour over cabbage mixture and toss throughly cover w/plastic wrap and fridge for 20-30 minutes
In a small bowl combine mayo, sour cream,horseradish, mustard stir to combine and add to colesalw mix .. refridgerate over night..
In a hurry Spicy Texan Coleslaw
1 (16 oz) pkg coleslaw mix
1 (7oz) can mexican corn-drained
1 cup shredded chedder cheese
1 jelapeno seeded and diced
1 cup ranch style dressing
1Tblsp sugar
1 tsp apple cider vinager
1 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp ground corriander
1/2 cup fresh chopped cilantro
1 Lime-juice
In lrg bowl toss together the colesaw mix, corn, cheese,jalopeno,cilantro...
In small bowl whisk together ranch dressing, cumin,corriander,garlic powder, vinager, sugar
untill welll blended,, pour over cabbage mix and refrid' for 1- 2 hours.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
2&1/2 cups EACH red and green cabbage shredded
1 cup shredded carrotts
2 Tbls finely sliced green onions
1/2 cup peeled seeded and diced cucumbers set aside with 1 tsp lemon juice drizzled on
2 jalepenos seeded stemmmed and diced
1/4 cup cider vinegar
2 Tbl plus 1&1/2 tsp sugar
3/4 tsp salt
1/2 tsp blk pepper
1/2 cup mayo
2 Tblsp sour cream
1&1/2 TBlsp prepared horseradish
1/2 tsp creole or spicy mustard
Combine all veg in a large bowl
In a smaller bowl combine vinegar, sugar,salt/pepper,whisk untill sugar is dissolved...Pour over cabbage mixture and toss throughly cover w/plastic wrap and fridge for 20-30 minutes
In a small bowl combine mayo, sour cream,horseradish, mustard stir to combine and add to colesalw mix .. refridgerate over night..
In a hurry Spicy Texan Coleslaw
1 (16 oz) pkg coleslaw mix
1 (7oz) can mexican corn-drained
1 cup shredded chedder cheese
1 jelapeno seeded and diced
1 cup ranch style dressing
1Tblsp sugar
1 tsp apple cider vinager
1 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp ground corriander
1/2 cup fresh chopped cilantro
1 Lime-juice
In lrg bowl toss together the colesaw mix, corn, cheese,jalopeno,cilantro...
In small bowl whisk together ranch dressing, cumin,corriander,garlic powder, vinager, sugar
untill welll blended,, pour over cabbage mix and refrid' for 1- 2 hours.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by weezie13 on March 19, 2006 12:06 PM
Holy cow, she wants them seed packages,
reallllllllly bad, doesn't she Tammy???
Waaayyyyyyy to go Diane!!!![[thumb]](im/graemlins/thumb.gif)
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
reallllllllly bad, doesn't she Tammy???
Waaayyyyyyy to go Diane!!!
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
by tkhooper on March 19, 2006 08:53 PM
Thankyou Diane. Lets see you are up to 11 seed packages. Keep on trucking. Only another 16 recipes to find and I've got my entire list covered. I'm making a cookbook for the young ladies of our church. It will include hints and tips about cooking and other ways to make life easier. I'm excited about the project.
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by angelblossom on March 19, 2006 10:53 PM
TK I have lots of hints and tips from when I made cook books for my daughters includings differents types of vinegars and choosing the right one, cooking wines, salts . meal planners.. meats and sides dishes that go with them.. also best medicines from the kitchen like adolf meat tenderizer, oatmeal, crisco. black tea etc. I have lots of things if you want copies of any of these let me know and I'll be happy to send to you!!
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 20, 2006 12:19 AM
quote:
Originally posted by weezie13:
Holy cow, she wants them seed packages,
reallllllllly bad, doesn't she Tammy???
At first is WAS about the seeds but that was the first 7 I made a cook book for my daughters and it took about a year to do it compiling all the info and family reciepes, quotes, scriptures, helpful hints and tips, words of encouragement, poems I have a lot of stuff in theirs: primarily to be passed on as a family heirloom so I understand how long it can take to to put it together any help is extrememly helpful!!
![[clappy]](im/graemlins/claps.gif)
Here is an example of what I did
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by weezie13 on March 20, 2006 01:43 AM
Diane,
Can I be one of your kids???![[kissies]](im/graemlins/kissies.gif)
![[wavey]](im/graemlins/wavey.gif)
![[angel]](im/graemlins/cherub.gif)
![[Wink]](im/wink.gif)
![[tongue]](im/graemlins/neener.gif)
![[Smile]](im/smile.gif)
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
Can I be one of your kids???
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
by angelblossom on March 20, 2006 02:47 AM
Sure you just call on Mama D anytime! I feel like you all here are an extended family ![[Love]](im/graemlins/love.gif)
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by comfrey on March 20, 2006 12:48 PM
I found this recipe on the web Tammy...Maybe you can use it???? I am interested in the Orange Onion Rosemary salad..sounds yummy and this might be close????
Tangerine-Rosemary Salad
1/2 cup fresh tangerine juice or orange juice
1/2 tsp. minced rosemary
1/2 small shallot, minced
1/4 C + 2 Tbl. Extra Virgin Olive oil
2 Tbl. Champagne vinegar
2 large tangerines or oranges
2 tsp. honey
4 cups (packed) mixed tender greens
Combine juice, shallot, vinegar, honey, rosemary and oil. Mix or shake well. Peel tangerines and slice thin. Cut slices into quarters. Wash and dry greens. Add tangerine slices to greens. Mix vinaigrette again and add to greens, mixing gently.
I would probable use Balsamic vinegar
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Tangerine-Rosemary Salad
1/2 cup fresh tangerine juice or orange juice
1/2 tsp. minced rosemary
1/2 small shallot, minced
1/4 C + 2 Tbl. Extra Virgin Olive oil
2 Tbl. Champagne vinegar
2 large tangerines or oranges
2 tsp. honey
4 cups (packed) mixed tender greens
Combine juice, shallot, vinegar, honey, rosemary and oil. Mix or shake well. Peel tangerines and slice thin. Cut slices into quarters. Wash and dry greens. Add tangerine slices to greens. Mix vinaigrette again and add to greens, mixing gently.
I would probable use Balsamic vinegar
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by tkhooper on March 20, 2006 10:09 PM
Hey Comfrey thanks for joining the treasure hunt. I agree the balsamic vinegar would be best for that recipe.
Angelbloosom, please send me all your special hints and tips. They will go very well with what I've been gathering. We'll have to trade electronic cookbooks when I get mine finished.
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Angelbloosom, please send me all your special hints and tips. They will go very well with what I've been gathering. We'll have to trade electronic cookbooks when I get mine finished.
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by penny in ontario on March 20, 2006 10:44 PM
hi tk,
here you go pepper pot soup.
1 pound of honeycomb tripe.
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks chopped
1 bunch fresh parsley
2 green bell peppers
2 quarts beef stock
1/4 tsp dried tyme
1/2 tsp of marjoram
1/2 tsp of ground cloves (optional_)
1/4 tsp red pepper flakes
1 bay leaf
1 tsp black pepper
1 large potato
2 large carrots diced
4 tablespoon margarine
4 tablespoons of flour
place tripe or other meat you have chosen to use in saucepan,cover with water.
bring to boil,turn off heat. allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 pieces.
in a large heavy kettle, saute bacon until clear, add the onion,celery,leeks,parsley and green peppers, saute until tender.
stir in beef stock,thyme,marjoram,cloves,red pepper falkes, and black pepper. bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours.
add the diced potato and carrots, and cook for 20 minutes.
prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit
* * * *
here you go pepper pot soup.
1 pound of honeycomb tripe.
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks chopped
1 bunch fresh parsley
2 green bell peppers
2 quarts beef stock
1/4 tsp dried tyme
1/2 tsp of marjoram
1/2 tsp of ground cloves (optional_)
1/4 tsp red pepper flakes
1 bay leaf
1 tsp black pepper
1 large potato
2 large carrots diced
4 tablespoon margarine
4 tablespoons of flour
place tripe or other meat you have chosen to use in saucepan,cover with water.
bring to boil,turn off heat. allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 pieces.
in a large heavy kettle, saute bacon until clear, add the onion,celery,leeks,parsley and green peppers, saute until tender.
stir in beef stock,thyme,marjoram,cloves,red pepper falkes, and black pepper. bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours.
add the diced potato and carrots, and cook for 20 minutes.
prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit
* * * *
by penny in ontario on March 20, 2006 10:47 PM
leek soup
1 1/2 cups of leeks
1/2 cup of onion
1 clove of garlic, minced
1/4 cup of butter
1 qt of chicken broth
1 cup of eveaporated milk
salt and pepper to taste
saute leeks and onions & garlic in butter until tender but not colored.
add broth, and cover and simmer about 20 mins.
puree in a blender or put through a food mill/ add evaporated milk and season to taste
* * * *
1 1/2 cups of leeks
1/2 cup of onion
1 clove of garlic, minced
1/4 cup of butter
1 qt of chicken broth
1 cup of eveaporated milk
salt and pepper to taste
saute leeks and onions & garlic in butter until tender but not colored.
add broth, and cover and simmer about 20 mins.
puree in a blender or put through a food mill/ add evaporated milk and season to taste
* * * *
by penny in ontario on March 20, 2006 10:59 PM
cherry soup
60 oz canned cherries undrained.
1 cup of claret wine.
1 4 inch cinnamon stick.
1 lemon of juice.
1/4 cup of water.
2 tablespoons cornstarch
1 egg yolk beaten well.
in deep 3 quart heat resistant non metallic casserole, combine cherries, cherry liquid,wine, cinnamon, and lemon juice.
heat covered in microwave oven about 15 minutes and until liquid comes to a boil.
in a small bowl, combine cornstarck, and the 1/4 cup of water, stir into hot cherry mixture.
heat uncovered in microwave 6 minutes or until thickened and smooth.
pour soup very gradually over egg yolk, stirring, constanly, refridgerate 6 hours or overnight, serve cold
* * * *
60 oz canned cherries undrained.
1 cup of claret wine.
1 4 inch cinnamon stick.
1 lemon of juice.
1/4 cup of water.
2 tablespoons cornstarch
1 egg yolk beaten well.
in deep 3 quart heat resistant non metallic casserole, combine cherries, cherry liquid,wine, cinnamon, and lemon juice.
heat covered in microwave oven about 15 minutes and until liquid comes to a boil.
in a small bowl, combine cornstarck, and the 1/4 cup of water, stir into hot cherry mixture.
heat uncovered in microwave 6 minutes or until thickened and smooth.
pour soup very gradually over egg yolk, stirring, constanly, refridgerate 6 hours or overnight, serve cold
* * * *
by penny in ontario on March 20, 2006 11:13 PM
white chicken chili.
4 bonless skinless chicken breats-cubed.
2 cans of beans-rinsed
1 whole onion-diced
1 cup frozen corn
1 yellow pepper-diced
1 1/2 cups of mushrooms-sliced
1 bulb of fresh garlic-minced
6 habanera peppers
1/2 cup white wine
1 can chicken broth
2 tsp cumin
1 tsp coriander powder
1 tablespoon of ground pepper
3 tbsp of olive oil
1 lime squeezed for juice
1/2 cup sour cream
1/2 cup shredded cheese-pepper jack
heat olive oil in large pan to med-high heat, and
add garlic,onions, and chicken. saute for 10-15 mins or until chicken is no longer pink.
in a large dutch oven add chicken broth,cumin,coriander, ground pepper, lime juice, habanera peppers and bring to boil. reduce heat to med, and cover woth lid and let simmer 10-15 mins.
add chicken ,garlic, and onion mixture,plus the corn, beans, yellow peppers,mushrooms and white wine.
cover and let simmer for 30-35 minutes
when finished, remove from heat and stir in sour cream, garncih with cheese and serve with garlic bread.
if you like the chili less spicy then cut back on the peppers, as the amount given makes it really hot.
* * * *
4 bonless skinless chicken breats-cubed.
2 cans of beans-rinsed
1 whole onion-diced
1 cup frozen corn
1 yellow pepper-diced
1 1/2 cups of mushrooms-sliced
1 bulb of fresh garlic-minced
6 habanera peppers
1/2 cup white wine
1 can chicken broth
2 tsp cumin
1 tsp coriander powder
1 tablespoon of ground pepper
3 tbsp of olive oil
1 lime squeezed for juice
1/2 cup sour cream
1/2 cup shredded cheese-pepper jack
heat olive oil in large pan to med-high heat, and
add garlic,onions, and chicken. saute for 10-15 mins or until chicken is no longer pink.
in a large dutch oven add chicken broth,cumin,coriander, ground pepper, lime juice, habanera peppers and bring to boil. reduce heat to med, and cover woth lid and let simmer 10-15 mins.
add chicken ,garlic, and onion mixture,plus the corn, beans, yellow peppers,mushrooms and white wine.
cover and let simmer for 30-35 minutes
when finished, remove from heat and stir in sour cream, garncih with cheese and serve with garlic bread.
if you like the chili less spicy then cut back on the peppers, as the amount given makes it really hot.
* * * *
by tkhooper on March 21, 2006 12:06 AM
Welcome to the treasure hunt Penny. Thankyou for the recipes. That's 4 seed packets for you so far. Good luck with the treasure hunt. Keep track of the number of recipes you submit in case I make an error counting. I do that from time to time. It's not on purpose it's just me and my disability.
* * * *
* * * *
by penny in ontario on March 21, 2006 12:25 AM
roasted garlic soup
4 garlic head-unpeeled.
1/4 cup of loive oil
6 tablespoons of butter.
4 leek chopped
1 onion diced
6 tablespoons of flour
4 cups of chicken stock-heated
1/3 cup of sherry-dry
1 cup heavy cream
lemon juice
salt
pepper
2 chives freshly chopped
preheat oven to 350f, cut off top quarter inch of each garlic head. place garlic in small baking dish drizzle oil over, bake until golden-about 1 hour.
cool slightly and press individual garlic cloves between fingers to release garlic oils and chop garlic.
melt butter in heavy saucepan over medium heat, add garlic,leeks,and onion and saute until onion is tender-about 8 minutes.
reduce heat to low and add flour and cook about 10 minutes stirring occasionly.
cool slightly, puree soup in batches in blender, return soup to saucepan and add cream and simmer until thickened, season with salt and pepper. garnish with chives
* * * *
4 garlic head-unpeeled.
1/4 cup of loive oil
6 tablespoons of butter.
4 leek chopped
1 onion diced
6 tablespoons of flour
4 cups of chicken stock-heated
1/3 cup of sherry-dry
1 cup heavy cream
lemon juice
salt
pepper
2 chives freshly chopped
preheat oven to 350f, cut off top quarter inch of each garlic head. place garlic in small baking dish drizzle oil over, bake until golden-about 1 hour.
cool slightly and press individual garlic cloves between fingers to release garlic oils and chop garlic.
melt butter in heavy saucepan over medium heat, add garlic,leeks,and onion and saute until onion is tender-about 8 minutes.
reduce heat to low and add flour and cook about 10 minutes stirring occasionly.
cool slightly, puree soup in batches in blender, return soup to saucepan and add cream and simmer until thickened, season with salt and pepper. garnish with chives
* * * *
by tkhooper on March 21, 2006 12:35 AM
OK, Ladies and Gents the treasure hunt will be closing on Friday morning so check those recipe books and call great aunt martha so we can get all of these recipes in the cookbook.
This is shaping up wonderfully with all your help.
The seed choices will be made this way. The person who submits the most recipes will get first pick of my personal stash of seeds then the person with the second most recipes entered will get to pick and so on like that. I have to do that because in most cases I only have one packet of seeds of each type of plant. In case of ties it will be random who goes first before the other person.
* * * *
This is shaping up wonderfully with all your help.
The seed choices will be made this way. The person who submits the most recipes will get first pick of my personal stash of seeds then the person with the second most recipes entered will get to pick and so on like that. I have to do that because in most cases I only have one packet of seeds of each type of plant. In case of ties it will be random who goes first before the other person.
* * * *
by penny in ontario on March 21, 2006 12:38 AM
white bean salad.
1 can or 500 grams of white kideny beans
lemon dressing- 1 clove of garlic chopped, 1/3 cup lemon juice, 1/3 cup of olive oil and mix, set aside.
2 green onions thinly chopped
1/2 onion chopped
1/4 cup fresh chopped parsley
1 tomato chopped
heat beans in their liquid and then rinse and drain
prepare the salad dressing and gently stir into warm beasn
toss in remaining ingredients , serve chilled or at room temperature
* * * *
1 can or 500 grams of white kideny beans
lemon dressing- 1 clove of garlic chopped, 1/3 cup lemon juice, 1/3 cup of olive oil and mix, set aside.
2 green onions thinly chopped
1/2 onion chopped
1/4 cup fresh chopped parsley
1 tomato chopped
heat beans in their liquid and then rinse and drain
prepare the salad dressing and gently stir into warm beasn
toss in remaining ingredients , serve chilled or at room temperature
* * * *
by penny in ontario on March 21, 2006 12:43 AM
broccoli rabe
2 lbs of broccoli rabe
4to5 cloves chopped garlic
2 tbsp of olive oil
1 chicken bouillon cube
2 cup water
wash broccoli rabe several times and cut into thirds and set aside.
saute the garlic in the olive oil until just clear, not brown.
add the water and bouillon cube, when cube has dissolved, cook until tender,approximately 1/2 hour to 45 minutes in covered pan.
check and make sure water doesnt disappear, add more if necessary.
serve with italian bread and salad.
* * * *
2 lbs of broccoli rabe
4to5 cloves chopped garlic
2 tbsp of olive oil
1 chicken bouillon cube
2 cup water
wash broccoli rabe several times and cut into thirds and set aside.
saute the garlic in the olive oil until just clear, not brown.
add the water and bouillon cube, when cube has dissolved, cook until tender,approximately 1/2 hour to 45 minutes in covered pan.
check and make sure water doesnt disappear, add more if necessary.
serve with italian bread and salad.
* * * *
by tkhooper on March 21, 2006 02:25 AM
Woohoo Penny is up to seven count them 7 recipes. Shes moving up on Angelbloosom. Can she over take her before we run out of recipes to find? That ladies and gentlemen is the question.
Way to go contestants!
* * * *
Way to go contestants!
* * * *
by penny in ontario on March 21, 2006 02:39 AM
marinaded mushrooms....
8 oz dark grilled mushrooms-wiped and sliced.
6 rashers streaky bacon chopped small.
2 cloves garlic finely chopped.
4 tbsp of olive oil.
8 fl oz red wine.
2 tbsp of chopped parsley.
6 lettuce leaves.
salt and pepper to taste,
heat olive oil in large pan, and the chopped bacon and fry until cooked.
then add sliced mushrooms and garlic, cook for a few minutes stirring during this time.
now add red wine and heat until it bubbles, cook for a few more minutes to allow the liquid to reduce a little.
turn down the heat to low and cook for 4 more minutes, season to taste.
remove from heat and place in serving dish and chill in fridge, serve on a bed of lettuce and sprinkle with parsley.
* * * *
8 oz dark grilled mushrooms-wiped and sliced.
6 rashers streaky bacon chopped small.
2 cloves garlic finely chopped.
4 tbsp of olive oil.
8 fl oz red wine.
2 tbsp of chopped parsley.
6 lettuce leaves.
salt and pepper to taste,
heat olive oil in large pan, and the chopped bacon and fry until cooked.
then add sliced mushrooms and garlic, cook for a few minutes stirring during this time.
now add red wine and heat until it bubbles, cook for a few more minutes to allow the liquid to reduce a little.
turn down the heat to low and cook for 4 more minutes, season to taste.
remove from heat and place in serving dish and chill in fridge, serve on a bed of lettuce and sprinkle with parsley.
* * * *
by penny in ontario on March 21, 2006 02:43 AM
quiche lorraine.....
pastry for 9 inch crust pie.
8 slices bacon cooked and crumble.
1 cup shredded cheese (swiss).
1 cup of chopped onion.
4 large eggs.
2 cups heavy whipping cream.
1/4 tsp salt.
1/4 tsp pepper.
1/8 tsp cayenne pepper.
haet oven to 425, in bottom of crust sprinkle bacon, cheese and onion.
beat eggs slightly, the beat in remaining ingreients.
pour into quiche dish over bacon,cheese and onion.
bake 15 mins, reduce temp to 300 degrees and bake about 30 mins longer, or until knife in center comes out clean, let stand 10 mins beofre cutting.
* * * *
pastry for 9 inch crust pie.
8 slices bacon cooked and crumble.
1 cup shredded cheese (swiss).
1 cup of chopped onion.
4 large eggs.
2 cups heavy whipping cream.
1/4 tsp salt.
1/4 tsp pepper.
1/8 tsp cayenne pepper.
haet oven to 425, in bottom of crust sprinkle bacon, cheese and onion.
beat eggs slightly, the beat in remaining ingreients.
pour into quiche dish over bacon,cheese and onion.
bake 15 mins, reduce temp to 300 degrees and bake about 30 mins longer, or until knife in center comes out clean, let stand 10 mins beofre cutting.
* * * *
by angelblossom on March 21, 2006 11:43 AM
TK I PM' you about tips and hints
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by MissJamie on March 21, 2006 12:40 PM
Creamy Vegetable Soup
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk
--------------------------------------------------------------------------------
DIRECTIONS:
In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk
--------------------------------------------------------------------------------
DIRECTIONS:
In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by angelblossom on March 21, 2006 12:50 PM
spinach salad w/ hot bacon dressing
1 pkg fresh baby spinach leaves washed and patted dry, tear into bite size pieced
1 head boston lettuce washed patted dry and torn into bite size pieces
6 sliced bacon fryed and crumbled( reserve drippings)
1 medium onion minced
1/3 cup cider vinager
3 Tblsp sugar
1 1/2 tsp salt
1/4 tsp Blk pepper
Mustard to taste
2 eggs slightly beaten
Place greens and crumbled bacon in large bowl
Saute' onion in bacon drippings, then add vinegar,sugar, salt pepper, and mustard to taste, cook until sugar dissolves on med heat.
stir a small amount of cooked dressing into slightly beaten eggs and stir, then add egg mixture into hot mixture stirring constanly untill all is blended, take heat to low simmer for 5 minutes. still stirring constanly,, Pour over salad greens and serve immediatley.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
1 pkg fresh baby spinach leaves washed and patted dry, tear into bite size pieced
1 head boston lettuce washed patted dry and torn into bite size pieces
6 sliced bacon fryed and crumbled( reserve drippings)
1 medium onion minced
1/3 cup cider vinager
3 Tblsp sugar
1 1/2 tsp salt
1/4 tsp Blk pepper
Mustard to taste
2 eggs slightly beaten
Place greens and crumbled bacon in large bowl
Saute' onion in bacon drippings, then add vinegar,sugar, salt pepper, and mustard to taste, cook until sugar dissolves on med heat.
stir a small amount of cooked dressing into slightly beaten eggs and stir, then add egg mixture into hot mixture stirring constanly untill all is blended, take heat to low simmer for 5 minutes. still stirring constanly,, Pour over salad greens and serve immediatley.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by MissJamie on March 21, 2006 12:52 PM
I looked up cocoa van and couldn't really find anything but then found an article that said that cocoa van was a french recipe and it was called "Coq Au Vin" so I tried that and found a TON of stuff! I found this neat crockpot recipe that seems really easy...I hope it's what you're looking for!
Coq Au Vin
2 1/2 lb. chicken, cut-up
1 clove garlic, crushed
1 t. salt
1/4 t. pepper
1/2 t. dried thyme leaves
6 bacon slices, diced
2/3 C. sliced green onions
1 C. chicken broth
8 small white onions, peeled
1 C. Burgundy wine
1/2 lb. whole mushrooms
chopped parsley
8 small new potatoes, scrubbed
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel.
Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.
Put peeled onions, mushrooms, potatoes, and garlic in crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken broth.
Cover and cook on Low 6 to 8 hours. (High: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
Coq Au Vin
2 1/2 lb. chicken, cut-up
1 clove garlic, crushed
1 t. salt
1/4 t. pepper
1/2 t. dried thyme leaves
6 bacon slices, diced
2/3 C. sliced green onions
1 C. chicken broth
8 small white onions, peeled
1 C. Burgundy wine
1/2 lb. whole mushrooms
chopped parsley
8 small new potatoes, scrubbed
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel.
Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.
Put peeled onions, mushrooms, potatoes, and garlic in crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken broth.
Cover and cook on Low 6 to 8 hours. (High: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by MissJamie on March 21, 2006 12:57 PM
Lentil Soup
INGREDIENTS
2 tablespoons oil
1 onion, roughly chopped
2 - 3 tablespoons garlic, minced (about 3 large cloves
2 cups water
1 cup lentils, preferably red, cleaned and picked over
Salt and black pepper to taste
1/2 teaspoon turmeric
5-6 dried sour plums, chopped (available in Indian spice stores)
Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.
Stir in minced garlic. Cook until browned.
Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.
Serves: Six
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
INGREDIENTS
2 tablespoons oil
1 onion, roughly chopped
2 - 3 tablespoons garlic, minced (about 3 large cloves
2 cups water
1 cup lentils, preferably red, cleaned and picked over
Salt and black pepper to taste
1/2 teaspoon turmeric
5-6 dried sour plums, chopped (available in Indian spice stores)
Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.
Stir in minced garlic. Cook until browned.
Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.
Serves: Six
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by angelblossom on March 21, 2006 01:09 PM
Creamy Vegetable soup ~ In the Crockpot~
Cook on low 8-10 hours OR 4-5 Hrs on High
1/4 cup butter melted
1 lrg onion chopped
3 medium sweet potatos peeled and chopped
2 medium potatos peeled and chopped
1 cup brocolli chopped
3 zucchini chopped
3 14oz cans of chicken broth
1/2 teaspoon celery seed
1 clove garlic minced
2 tsp salt
1 tsp white pepper
1 tsp ground cumin
2 cups milk + 3 Tblsp instant butter flavored potatos for last 1/2 to 1 hour cooking only!!
Put butter, garlic,and onion in crock pot turn on high for 10 minutes then add sweet potatos, broccoli, potatoes, zucchini,and all seasonings, stir, and add chicken broth.Keep on high or turn to low, your choice for length of timed cook.
length of time low 8-10 hrs,high 4-5 hrs.
30 min to 1 hour before serving add 2 cups of milk and 3 Tbl instant potatos and stir to thicken,
Garnish with fresh grated parmesan cheese.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
Cook on low 8-10 hours OR 4-5 Hrs on High
1/4 cup butter melted
1 lrg onion chopped
3 medium sweet potatos peeled and chopped
2 medium potatos peeled and chopped
1 cup brocolli chopped
3 zucchini chopped
3 14oz cans of chicken broth
1/2 teaspoon celery seed
1 clove garlic minced
2 tsp salt
1 tsp white pepper
1 tsp ground cumin
2 cups milk + 3 Tblsp instant butter flavored potatos for last 1/2 to 1 hour cooking only!!
Put butter, garlic,and onion in crock pot turn on high for 10 minutes then add sweet potatos, broccoli, potatoes, zucchini,and all seasonings, stir, and add chicken broth.Keep on high or turn to low, your choice for length of timed cook.
length of time low 8-10 hrs,high 4-5 hrs.
30 min to 1 hour before serving add 2 cups of milk and 3 Tbl instant potatos and stir to thicken,
Garnish with fresh grated parmesan cheese.
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by MissJamie on March 21, 2006 01:11 PM
sorel sauce
2 tsp softened butter
2 tsp flour
1/4 cup heavy cream
1/3 cup chopped sorrel
Set the skillet with poaching liquid on the stove top over high heat, and reduce by half (about 5 minutes).
Mash flour and butter together into a smooth paste.
After the liquid has reduced, turn the heat down to low and whisk the butter paste into it until smooth. Turn up the heat and bring to a boil, stirring until the sauce thickens, 1-2 minutes.
Stir in the cream, bring to a boil stirring constantly. Season to taste with salt and pepper.
Take off heat, and stir in sorrel.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
2 tsp softened butter
2 tsp flour
1/4 cup heavy cream
1/3 cup chopped sorrel
Set the skillet with poaching liquid on the stove top over high heat, and reduce by half (about 5 minutes).
Mash flour and butter together into a smooth paste.
After the liquid has reduced, turn the heat down to low and whisk the butter paste into it until smooth. Turn up the heat and bring to a boil, stirring until the sauce thickens, 1-2 minutes.
Stir in the cream, bring to a boil stirring constantly. Season to taste with salt and pepper.
Take off heat, and stir in sorrel.
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by angelblossom on March 21, 2006 01:12 PM
Jamie I couldn't find Cocoa Von either Just German or Danish Cooks that had Von in their name. and they had reciepes with cocoa in it ![[dunno]](im/graemlins/dunno.gif)
Well can't say we didn't try!!
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
Well can't say we didn't try!!
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by MissJamie on March 21, 2006 01:15 PM
man I looked and looked and looked and couldn't find the other couple of recipes ![[Frown]](im/frown.gif)
waaaaahhhhh!!! I wanted some seeds! oh well hope the recipes work good for ya tammy!
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
waaaaahhhhh!!! I wanted some seeds! oh well hope the recipes work good for ya tammy!* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by MissJamie on March 21, 2006 01:17 PM
angel that's the same stuff I found lol!! then I found that article and did a different search and BAM! I found the recipe a couple posts up! I sure hope it's the one she wanted (am I the only one that hasn't heard of some of these things? they sound good though!)
* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
(am I the only one that hasn't heard of some of these things? they sound good though!)* * * *
*~*Last night I played a blank tape at full blast. The mime next door went nuts.
*~* http://www.imagestation.com/album/?id=2125497034
by angelblossom on March 21, 2006 01:22 PM
Miss Jamie and Penny My Mama taught me to share so I will share seeds with you two if Tk says it's okay I enjoyed doing this but some of these realllly tested research skills
* * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
I enjoyed doing this but some of these realllly tested research skills * * * *
Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by angelblossom on March 21, 2006 01:23 PM
No your not the only one that hasn't heard of some of them but a couple I already had lucky me!
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Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
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Sorrow looks back, Worry looks around, Faith looks up!
http://photobucket.com/albums/e374/2thtek/
by penny in ontario on March 22, 2006 09:49 PM
thats very generous of you, thank you
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by tkhooper on March 23, 2006 12:46 AM
Miss Jamie nice research on the coq au vin recipe. It looks yummy to me too.
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by tkhooper on March 23, 2006 12:51 AM
Miss Jamie on the Sorel Sauce recipe. How much "poaching liquid" are we talking about. I'm confused. I'd love to include the recipe but I think there is a bit of information missing.
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by tkhooper on March 23, 2006 01:08 AM
You all are doing a fantastic job. Thank you so much for all your help so far.
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Search The Garden Helper:
Ok Treasure Hunters here is the list:
Tempura
Wonton Wrappers
Fried Wontons
Pot Stickers
Roasted Garlic Soup
Creamy Vegetable Soup
White Chicken Chili
Lentil Soup
Cherry Soup
Endive Scallions Mint Salad with yogurt dressing
Watercress & Sesame Salad
Orange Onion Rosemary Salad
Spicy coleslaw
White Bean Salad
Couscous Salad
Sorel Sauce
Broccoli Rabe
Marinaded Mushrooms
Hearts of Palm Salad
Spinach Salad with Hot Bacon Dressing
Leek Soup
Pepper Pot Soup
Quiche Lorraine
Thank you everyone who participates.
I almost for got a few.
Cocoa Van
Succotash
Hope I spelled those correctly.
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