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Recipes
Freezer Jam
By LadyRev-2
This is an old recipe we used in our summer children's programs
- 1 Tbsp lemon juice
- 3 cups prepared mashed fruit at room temperature
- 1/2 cup cold water
- 3 Tbsp + 1 1/2 tsp agar flakes
- 1/2 cups mild honey
- Jars for jam
Pinto Beans, Slow Cooker
By LadyRev-2
Wash the beans and soak overnight in cold water
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 # ham hocks, or 1/4 # streak o' lean
- 4 cups water
- 1 onion, chopped
- House Seasoning, recipe follows
Friendship Fruit
By LadyRev-2
Recipe for the cake that uses this fruit is in my Cakes, Pies and Cookies Cookbook section
- Basic starter:
- 1 cup Brandy
- 1 cup sugar
- 1 can canned peach chunks, well drained
- 1 dozen maraschino cherries, quartered.
- These are used the first week
Tomato Herb Salad
By LadyRev-2
From the Pioneer Woman
- 6 to 8 ripe tomatoes
- 4 green onions
- 1 cup extra-virgin olive oil
- 3 to 4 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Salt and freshly ground black pepper
- Handful fresh parsley leaves, lightly chopped
- 12 fresh basil leaves, chiffonade
Fresh Sprouts from Kitchen Scraps: Carrots
By LadyRev-2
Choose a healthy-looking carrot to use for this project
- Things You'll Need:
- Carrot
- Knife
- Saucer
- Water
- Notebook
Tuscan Rib Eye Steak
By LadyRev-2
This was a recipe from Giada De Laurentiis that is served in her Las Vegas Restaurant
- Marinade:
- One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
- 2 teaspoons extra-virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
- Steak:
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons plus 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg
Spaghetti Bar
By LadyRev-2
This is just an idea, rather than a specific recipe
- Spaghetti-bar supper
- Spaghetti Ready on the Barbecue
- Raw and Cooked Garnishes (choices follow)
- Green Salad
- Sourdough Bread
- Strawberries
- Grapes
- Nectarines
- Biscotti or Amaretti Cookies
- Orvieto or Dry Sauvignon Blanc
- Mineral Water
- Have at least 1 frying pan (6- to 10-in. sizes are best) for every 3 guests. Have potholders and cooking spoons handy.
- About 1 cup extra-virgin or regular olive oil
- Ready spaghetti (recipe follows)
- About 1/2 pound freshly grated parmesan cheese
Blushing Baked Salmon
By LadyRev-2
Remove the salmon from the refrigerator 15 minutes before baking
- 6 salmon fillets (about 6 oz. each)
- 3 tablespoons of lime juice
- 3 tablespoons of honey
- 2 tablespoons of olive oil
- salt and pepper to taste
- 6 fresh mint sprigs, for garnish
- 3 limes (or lemons) halved, for garnish
Chili Con Carne
By LadyRev-2
In large skillet, brown meat, mix it well, then stir in Onion soup mix, chili powder, kidney beans, water and tomat
- 1 1/2 # ground beef
- 1 envelope Lipton Onion Soup Mix
- 1-3 Tbsp chili powder
- 2 - 1# cans red kidney beans
- 1/2 cup water
- 1 - 1# can of tomatoes
Tea, Hot Spiced
By LadyRev-2
In a large saucepan add the water and bring to a boil over medium-high heat
- • 4 cups water
- • 4 tea bags
- • 2 sticks cinnamon
- • 10 whole cloves
- • 4 cups pomegranate juice
- • 4 cups apple cider
- • Garnish: cinnamon sticks and clove-studded lemon slices, optional