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Dessert |
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 30 minutes or less!
- 4 large peaches, puréed or chopped fine
- 1 1/4 cups brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1 1/2 cups milk
- 3 eggs, beaten
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
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To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside, covered in refrigerator.
In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
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Main Dish |
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 45 minutes or less!
- Artichoke(s)
- -- For the pot of water --
- Salt & Pepper
- Dill
- Basil
- Cayenne
- Garlic
- Lemon
- -- For the dipping sauce --
- (Butter & Lemon) or (Ranch)
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First trim the chokes. Cut off the stalk, right to the bottom of the bulb part.
Now cut off the top thistle ends. About one-fourth to one-third down from the top. Wash out in cold water.
I like to season the water with salt and pepper to taste, and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla, lemon and garlic.
Next place the choke in boiling water (I personally fill the water so it covers 2/3 of the choke), cover with lid, reduce heat to simmer, and steam for 20 to 40 minutes (depending on size) -- they are done when the leaves pull away easily.
Then when they are done, let them cool off, I turn them upside down in a bowl so all the water drains out.
Melt some butter and add some lemon for the dipping sauce. If you don't want to use butter, you can use ranch.
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in over 3 hours
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 frying or stewing chicken, cut into serving pieces and skinned
- 3 tablespoons vegetable oil
- 1 yellow onion, halved and sliced
- 1 celery stalk, sliced
- 2 cups chicken stock
- 3 carrots, peeled and sliced
- 2 sprigs marjoram
- freshly ground black pepper
- 1 cup fresh or frozen peas
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- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking power
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup chopped fresh parsley for garnish
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Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.
Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.
Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.
Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.
Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.
Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.
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Side Dish |
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 1 can corn, drained
- 2 cans black beans, drain and rinse
- 1 can diced tomatoes with lime juice & cilantro (it comes that way)
- or 1 3/4 cup chopped, seeded tomato
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- 1/4 cup lime juice
- 2 Tbl. olive oil
- 1 Tbl. red wine vinegar
- 1 tsp salt
- 1/2 tsp. ground pepper
- 3/4 cup chopped red onion
- 3/4 cup chopped avocado
- 1/4 cup chopped fresh cilantro
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Mix in bowl |
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 1 cucumber
- 1/2 onion chopped fine
- even amounts of tomatoe vs cucmber and onion
- 1/2 bunch cilantro chopped
- Juice from 3 limes
- Juice from 1 lemon
- salt
- 3 drops of chili habanero hot sauce
- 2 medium avocados, chopped (optional)
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Peel Cucumber and seed
Finely chop all ingredients
Combine in bowl and stir |
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 1 large mango, peeled, diced
- 3 tablespoon red onion, minced
- 3 tablespoons diced green pepper
- 3 tablespoons diced red pepper
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tsp. minced fresh chives
- 1/2 large avocado, diced
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Mix all ingredients except avocado in large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper to taste.
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Louish
Recipes: 7
Member Since: Jul, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- Small Shell Pasta
- Mayonaise
- Sour Cream (optional)
- Lemon Juice
- Green Onion
- Chopped Celery
- 1-2 Cans Baby Shrimp
- Dill Seasoning
- Seasoned Salt
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Cook up some small shell pasta, or another small pasta, drain and rinse with cool water.
Mix in some mayonaise (can use a little sour cream if you want also) until desire texture (notice I don't use measurments!)
Try this 1/4 cup mayo, 1/4 cup sour cream (or 1/2 cup mayo) and the juice of 1/2 lemon, mix together, then mix into the pasta.
If it's not enough, just add more mayo (and lemmon if desired).
Add chopped grean onion, chopped celery and 1-2 cans of shrimp
I like to add dill seasoning and seasoned salt (maybe 1 tsp each).
Taste it, if it needs more seasoning, add some. |
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