Tag: Recipe

• 1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
• 1 1/2 lbs turnips, peeled and cut into 1 inch cubes
• 5 tablespoons butter
• 1 medium sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped parsley

1. Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 – 4 minutes.
3. To the skillet, add the cooked drained potato and turnip cubes.
4. Add the salt and pepper.
5. Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
6. When done, sprinkle with the parsley and serve.

Ingredients:

• 3 cups potatoes, peeled, boiled and cut into cubes
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 of a medium onion diced
• 2 cups condensed milk (like Carnation)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup Pepper Jack Cheese shredded
• 2 cups cook ham diced 
• 1/8 teaspoon paprika

Directions:

1. Peel, and dice potatoes and boil until they are tender, drain and place in a baking dish
2. While the potatoes are boiling cut ham into cubes and place in a frying pan along with the onion. Begin to pan fry until the onion is tender, but not brown. Add to the baking dish 
3. Gently combine the potatoes, ham and onions in the pan. 
4. Melt butter in a saucepan over a medium heat. Gradually add flour mixing constantly with a whisk, gradually add milk then add cheese and paprika.
5. Heat until warm, melted and smooth. (Use a whisk and stir constantly)
6. Pour white/cheese sauce over potatoes and meat and mix all together.
7. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

Ingredients:

• 3 ears fresh corn or 3 ears bicolor corn (I used 1 can or sweet corn)
• 4 ounces bacon, cut into 1/3 inch dice
• 2 tablespoons unsalted butter
• 1 medium onion, cut into 1/2 inch dice
• 1/2 large red bell pepper, cut into 1/2 inch dice
• 1 sprig fresh thyme, leaves removed and chopped
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1 lb yukon gold potato, peeled and cut into 1/2 inch dice
• 3 cups chicken stock
• kosher salt
• fresh ground black pepper
• 2 teaspoons cornstarch, dissolved in
• 2 tablespoons water
• 1 cup heavy cream (Milk can also be used or canned milk)
• 2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions

Directions:

1. Husk the corn.
2. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. 
3. Cut the kernels from the cobs and place in a bowl.
4. You should have about 2 cups.
5. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
6. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
7. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
8. Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
9. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
10. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
11. Some of the potatoes will have broken up, but most should retain their shape.
12. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
13. Reduce the heat to medium and season the chowder with salt and pepper.
14. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
15. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
16. Adjust the seasoning if necessary.
17. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
18. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
19. When ready to serve, reheat the chowder over low heat; don’t let it boil.
20. Ladle into cups or bowls and sprinkle with the chopped chives.

This recipe was found on http://www.food.com

• 2 lbs chicken legs
• 1/2 cup margarine or butter
• 1 cup soy sauce (I use reduced salt)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder

Directions

1. Heat butter, soy sauce, sugar, water mustard and garlic powder  in the microwave or stove top until the butter and sugar melt. Allow to cool
2. Place chicken legs in zip bag
3. Pour  marinade over legs and marinate at least 12 hours, turning as often as possible.
4. Drain off all the marinate
5. Bake in a heavy foil lined baking pan at 375F for 1 hour or until down, turning occasionally.

• 9 cups Chex cereal
• 1/2 cup peanut butter
• 1 cup chocolate chips
• 1 1/2 cups powdered sugar

1. In a saucepan over low heat melt the chocolate chips and add peanut butter.
2. Mix until smooth.
3. Remove from heat, add Crispix and stir until coated.
4. Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.