Archive for the Recipes Category

Rhubarb Custard Crisp

RHUBARB CUSTARD CRISP Rhubarb Mixture: 3 beaten eggs ½ c cream or rich milk 1 ¼ c sugar ¼ t. salt ½ t. vanilla 4 T. flour 1# rhubarb pieces Crisp Mixture: 1/2 c. brown sugar 1/2 c. flour 1/2 c. oatmeal 1/2 c. butter Place the […]

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Brussels Sprouts Succotash

 Brussels Sprouts Succotash Serves:  4 to 6 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled,      halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can […]

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Sophia’s Sorrel and Spinach Soup

Sophia’s Sorrel and Spinach Soup This soup if from a CSA member.  It reflects her ethnic heritage. You can either eat it cold or hot, preparation is the same for both.  If you’re making a hot soup with meat, beef or chicken, it has to be cooked […]

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Asparagus Quiche

  Asparagus Quiche Makes 1 9 ” quiche 1/4 cup sliced green onions 4 ounces bacon 1 cup asparagus, cut into 1 inch pieces. 4 large eggs 1 1/4 cup half and half 6 ounces Swiss cheese, shredded 1/4 t. white pepper salt to taste 1 T […]

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Asparagus Orzo Soup

Asparagus-Orzo Soup 1 pound asparagus spears 1/2 cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 6 cups reduced-sodium chicken broth 1/2 cup dried orzo or other tiny pasta 3 cups snow or snap pea pods, ends and strings removed 6 cups torn fresh spinach […]

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Oriental Spinach Salad

Oriental Spinach Salad 1/3 c sugar ½ T lemon juice                                      2 ½ T cider vinegar ½ t minced onion, fresh or dried         ½ t paprika 1/8 t salt                                           2 ½ T honey ½ t dry mustard                                      ½ t celery seed ½ c salad oil                                        spinach Mix and […]

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Beet Salad with honey dressing

Honey Beet Salad   4 large beets ¼ c water 3 T balsamic vinegar 1 T honey 1 ½ tsp red wine vinegar ¼ tsp black pepper ¼ c chopped onion 1/3 cup crumbled bleu cheese (or feta) ¼ c chopped walnuts 2 T chopped fresh parsley […]

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Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw Bon Appétit  | July 2011 by The Bon Appétit Test Kitchen recipe reviews (47) photo 93% would make it again user rating: 4 forks yield: Makes 4 to 6 servings The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up […]

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Zucchini Bites

Zucchini Bites Recipe adapted: The Naptime Chef  yields: 12 mini muffins 1 cup zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs – I used Italian […]

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Crispy Creole Onion Rings from Paula Deen

Paula Deen’s Crispy Creole Onion Rings ¼  cup all-purpose flour 2 tsp Creole seasoning 2 large egg whites 2 c panko bread crumbs, (I crush them further) 2 large sweet onions, sliced and separated into ½” thick  rings Heat over to 450 F.  Coat two rimmed baking […]

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