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Recipes
Zucchini Parmesan Crisps
By LadyRev-2
Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Liqueurs
By LadyRev-2
The Basic Syrup is used for specific recipes that follow
- Basic Syrup:
- Peel of 1 lemon; be sure to get yellow part only, with no wyhite membrane
- 2 cups sugar
- 2 cups water
- Blot peel on paper towel. Combine su8gar, peel and water in large pan. Heat to boiling, simmer 10 minutes, strain into sterilized jar.
Herbs Used in Cooking Parsley through Thyme
By LadyRev-2
Tarragon Also known as French true tarragon
- Parsley
- Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves. Store dried leaves in a cool, dry, dark place. Store fresh in a plastic bag in the refrigerator.
- Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.
- Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.
- Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.
- Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.
- Rosemary
- Rosemary is available in fresh leaves or dried whole leaves or dried ground. Store in a cool, dry, dark place. Ground rosemary will keep for up to 6 months and the leaves for up to 1 year, if stored properly.
- Rosemary is an herb of the mint family. It is a small evergreen shrub that is native to the Mediterranean and likes warm climates, but will flourish in nearly any climate. It is produced all over the world.
- Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.
- Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.
- Sage
- Sage is available in fresh or dried leaves whole, crumbled (rubbed) or ground. Fresh sage can be refrigerated for about a week, while dried should be kept in an airtight container and stored in a cool dry place.
- Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
- Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.
- Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.
- Savory
- Savory is available in fresh or dried leaves. Tender leaves can be added fresh to salads or used as a garnish or bottle the herb in vinegar. Once dried and chopped, it is an integral part of herb mixtures like Herbes de Provence.
- There are two types of savory - winter and summer. The two look much the same, but winter is a bit more pungent. Savory smells and tastes like Mint and Rosemary chopped together.
- Savory is nicknamed the bean herb. It is typically used in soups, beans and as a meat and poultry seasoning. This herb tastes slightly warm and sharp. It is a very strong herb and should be used sparingly.
- Most commonly used as a seasoning for green vegetables, savory's special affinity is for beans. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils.
Herbs Used in Cooking Bay through Caraway
By LadyRev-2
Caraway Caraway can be both an herb as well as a spice
- Bay Leaves
- to to to leaf or two to marinades, stock, pâtés, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.
- to to greatly improve flavor if you are cutting down on salt. Try adding a bay leaf or two when you boil potatoes to replace salt. Always remember to remove the whole bay leaf after cooking in any dish.
- to bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups.
- Homemade chicken soup would not be homemade without a bay leaf or two. Don't worry about using the fresh herb, the dried version is usually all that is needed. However, overuse of this herb can make a dish bitter.
- to to always add leaves to the start of cooking and remove before serving.
- Bouquet Garni
- 3 1 1 a French term used for a bundle of herbs. It can be made from fresh or dried ingredients. For a fresh, use 3 sprigs of parsley, 1 small sprig of thyme leaves and 1 small bay leaf.
- to 1 ok to use 1 dried bay leaf in with the remainder of fresh herbs. Tightly tie the bundle together using string or wrap securely in cheese cloth and tie. Use in soups, stews and sauces. Remove before serving.
- to to the beginning of cooking and take out before serving. If using with fish, add dill weed for added flavor. If you use cheese cloth, add one of the following: orange peel, cloves, fennel leaves, celery leaves, marjoram or peppercorns.
Egg Drop Soup
By LadyRev-2
Heat chicken broth in a large pot until boiling and add salt
- 6 C. chicken broth
- 2 tsp. salt
- 2 Tbs. water
- 2 Tbs. cornstarch
- 2 eggs slightly beaten
- 1/4 C. green onions, chopped
Salsa, Watermelon Fire and Ice
By LadyRev-2
This is a recipe from Shelley Holman
- 2 cups watermelon, finely diced
- 1-2 Tbsp chopped red onion
- 1/2 cup red (or green) peppers, chopped
- 1/2 cup chopped peppers (poblano, Jalapeno, red pepper - or other depending on heat level you want)
- 3 Tbsp chopped cilantro (or more)
- 1 tsp chopped garlic
- Juice of 2 limes
Dill Fingerling Potatoes
By LadyRev-2
Melt the butter in a Dutch oven or large heavy-bottomed pot
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Fudge, Peanut Butter
By LadyRev-2
Boil until mixture forms a soft ball in cold water
- 2 Cups brown sugar
- 1 cup granulated sugar
- 1 Cup milk
- Butter, size of a walnut
- 1 tsp vanilla
Spring Asparagus with Mimosa-Style Dressing
By LadyRev-2
From Gourmet Magazine
- 1 pound asparagus, washed and trimmed
- 3 hard-boiled eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon grated lemon zest
- 1/4 Cup plus 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Chris' Supreme Sugar Cookies
By LadyRev-2
Chris' recipe. These are the BEST sugar cookies ever
- 1 cup butter, softened
- 1 ½ confectioners sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp almond extract
- 2 ½ cup flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ¼ tsp salt.