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Post by kimikat on Mar 1, 2007 13:53:25 GMT -5
So I'd like this thread to be a place where we can all share our recipe's. Family recipe's, our own creations, canning recipe's, homemade soaps, lotions and oils...Whatever you got, we wanna hear about it...
This is a creation of my own that Alan and my family absolutely love!
Ranch Pasta Salad
What you need:
1 box of Rotini Pasta Noodles 1 Packet of the Hidden Valley Ranch Dip Mix 1 Packet of Oscar Mayer Bacon Bits 1 and 1/2 cups of Real Mayonaise (Mirical Whip is too sweet for this) A Splash of milk (just enough to loosen the Mayonaise a little) 1 decent sized cucumber 1 bunch of green onions 1 good slicing tomato of your choosing (I prefer Brandywines in this)
Optional: Either some fried chicken breasts or a whole roaster chicken from the deli section of your local grocery.
What to do: 1.) Cook Pasta as the box directs you, once finished drain, and rinse under COLD water, you want the pasta to be fairly cool before you dress it. Otherwise the mayo will seperate.
2.) In a bowl mix dressing mix, mayo and milk together, then pour over pasta.
3.) Chop onions and cucumber and add them, and the bacon bits (half the pack if you are using chicken too) to the mix and stir together.
4.) If using chicken debone, and cut the meat into chunks, add to the salad and stir.
5.) Now dice your tomato and add it...Stir carefully so as not to destroy your chunks of tomato.
Serve cold over a bed of mixed Salad greens.
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Post by kimikat on Mar 1, 2007 17:32:15 GMT -5
Bishop's Homegrown Heirloom Tomato Salsa
What you need:
A variety of Heirloom tomatoes (All different colors), cut a little bigger than a dice so they don't loose as much juice.
1 clove of garlic minced 1/4 cup White viniger 1 tblsthingy sugar 1 medium sized yellow onion diced Your choice of peppers, seeded and diced, add to taste (we used Jalapeno and hungarian purple peppers) Salt and Pepper to Taste.
Combine in a bowl, folding together carefully, serve with your favorite corn chip.
This is a Bishop's Homegrown Original, created by myself and my younger sister.
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Post by shadowwalker on Mar 31, 2007 21:35:14 GMT -5
Wyoming Elk Camp Meal Ingredients 1 1/2 pounds hamburger (should be cow meat) 1 can van camps pork and beans Brown the hamburger drain off grease, mix beans. Simmer about 10 minutes,Eat!!! It's fast, good, fills your belly.
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Post by shadowwalker on Mar 31, 2007 21:37:06 GMT -5
Wyoming Taco Salad
Ingredients 2 pounds hamburger (or more) 1 small bottle thousand island dressing 1 small bottle french dressing 1 small onion 1 pack taco seasoning 1 bag of mexican cheese mix 1 bag of plain taco chips 1 head of lettuce or bag of lettuce salad mix 1 large mixing bowl While meat is browning, I mix 1/2 the packet of taco seasoning now. Cut or shred lettuce, cut onion. Crush taco chips until about half the size they were origionally. Now mix 1/2 of the head of lettuce, the salad dressings 1/2 to 2/3 of each bottle, onion tegether. Just as the meat is at the end of browning pour the cheese about half the bag on it. Don't mix. Now let it melt. When melted mix the hamburger, taco chips, and what you have in the salad bowl. Mix well, Eat!!! I know this sounds totally odd but wait until you try it.
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Post by shadowwalker on Mar 31, 2007 21:45:59 GMT -5
Rocky Mountain Swiss Steak
1 or 1 1/2 Pounds steak or hamburger 1 Can campbells cream of mushroom soup 1 Cam campbells tomato soup 1 Small can mushrooms, drained. Fry the meat to your likeing. Make patties out of hamburger. Take it out of pan and drain off grease. Pour mushroom, tomato, soups and can of mushrooms together in heated frying pan. Heat and mix until bubbling. Put in meat and cover with sauce, simmer about ten minutes. Ready to eat.
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Post by cannaisseur on Apr 6, 2007 17:53:18 GMT -5
Canna'isseur's Green Rice
Here is my recipe I made up that turned out pretty good. It good for you as well. I don't use measurements, so I am gonna try to put them down the best I can.
Ingredients 1 cup jasmine rice 1 1/2 cups filtered water approx. two tablespoons garlic powder(basically sprinkle a lot of it, till you think its too much, but it won't be) 1/2 soft and ripe avocado mashed until its a paste four cloves garlic finely chopped salt to taste 1/2 to a full lime juiced; to taste teaspoon extra virgin olive oil 1 1/2 tablespoon coconut oil( if you don't have this item, increase olive oil to two tablespoons) couple of dashes black pepper nice optional- a small handful finely chopped fresh cilantro
Bring the one and a half cups water to a boil(jasmine rice requires a little less water than most rice, and a shorter cooking time). Add the coconut oil(if not, add half the olive oil), and half the chopped garlic. After it boils, turn down to med low until cooked which is approx 12 to 15 min. and all water is gone. During the last two min. very lightly saute the rest of the garlic, than add on top. After it has cooked, fluff the rice, then add the avocado that was mashed, along with the garlic powder, mixing it well until it turns the rice a even green color. Add the pepper, then add the olive oil. Now the next part is a testing for taste. Add enough salt to get a feel for the flavor, then add squeezing the half lime, its juice. You will have to check at this point, cause it a balance. If you taste too much avocado and garlic, add more lime juice until it balances it out. Once you have achieved the taste to your liking add the cilantro, serve with a few other items to make a meal, relax and enjoy!
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