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Recipes
Asparagus & Mushroom Soup - Creamy
By rainmaker
Heat 2 tablespoons oil - add mushrooms, 1/4 teaspoon salt & pepper
- 6-1/2 tablespoons olive oil
- 10 oz Shitake mushrooms (stems removed) slice caps thin or 1/2 lb regular white mushrooms
- 2-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large onion, chopped
- 1 quart water
- 1 quart chicken broth
- 1/3 cup long grain rice
- 2 lbs asparagus, spears cut into 1 inch
- 16 1/2 inch slices baguette
- 1/4 lb gruyere cheese shredded
New England Clam Chowder
By rainmaker
1. Place diced bacon in large stock pot over medium-high heat
- 4 slices bacon, diced
- 1-1/2 cups chopped onion
- 1-3/4 cups water (including clam liquid from can)
- 4 cups peeled and cubed potatoes
- 1-1/2 teaspoons salt
- ground black pepper to taste
- 3 cups half & half
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams
Roasted Red Onions
By rainmaker
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450 degrees F
- 3 pounds small red onions (about 9), halved through root end, then cut into 3/4 inch wide wedges with some of core attached to each
- 1/4 cup (1/2 stick) butter, melted
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons red wine vinegar
Chili - Jason's recipe
By rainmaker
Brown ground beef and onion
- 2 lbs ground beef
- 3 cans tomato juice (6 oz.) x 3
- 1 can tomato soup
- 1 can baked beans (Bush's for chili - hot)
- 1 can chili beans (mild)
- 1 can stewed tomatoes
- 1 can pork and beans
- 1 can dark kidney beans (drained)
- 1 large onion
- 1/4 tsp. salt
- 1/8 cup sugar
- 2 to 3 tsp. chili powder
- 1/4 to 1/2 tsp. cayenne pepper
Ham Sliders - Hawaiian Roll
By rainmaker
Slice top from rolls and place bottoms in baking pan
- 2 package Hawaiian sweet dinner rolls (24)
- 1 package deli sandwich ham
- 12 slices Swiss cheese
- 1/2 cup butter, melted
- 1 tbsp. poppy seeds
- 1-1/2 tsp. Worcestershire sauce
- 1-1/2 tsp. brown or Dijon mustard
- 1 tsp. onion powder
Donna's Chip Dip
By rainmaker
Soften cream cheese. Add dressing and ketchup and blend together
- 8 oz cream cheese
- 1/2 cup French dressing light creamy
- 1 tablespoon ketchup
Tenderloin Supreme
By rainmaker
Sandwiches
- Ten derloin roast
- 1/3 cup butter
- 1 cup mushrooms
- 1 cup onions/chopped
- 1-1/2 tablespoons flour
- 3/4 teaspoon salt
- 1/3 teaspoon pepper
- 1/8 teaspoon thyme
- 1-1/2 cups meat broth
- 3/4 cup red burgundy wine
- 1-1/2 tsp wine vinegar
- 1-1/2 teaspoon tomato paste
- 1-1/2 teaspoon chopped parsley
- Small buns
Carrots - Braised
By rainmaker
In saucepan, bring the carrots to a boil with the sugar, water, butter and salt
- Heavy bottomed, 2 quart, enameled saucepan
- 1-1/2 lbs. carrots, peeled and sliced or quartered (about 5-1/2 cups)
- 1 Tbls. granulated sugar ( to develop their flavor)
- 1-1/2 cups water
- 1-1/2 Tbls. butter
- 1/2 tsp salt
- Pinch of pepper
Asparagus - Prosciutto Wrapped with Boursin
By rainmaker
1. Preheat the oven to 350 degrees
- 12 slices prosciutto, each slice cut into thirds
- 36 apsaragus spears, washed and tough ends removed
- Boursin cheese spread
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Pizza - Smoked Salmon
By rainmaker
Place bread shell on a baking sheet
- 1 16 oz. Italian bread shell (Boboli) brush with garlic/olive oil
- 2 medium tomatoes, very thinly sliced
- 6 green onion, chopped
- 1/2 cup ? capers
- 3 oz. thinly sliced smoked salmon (lox-style)
- 4 oz. sliced provolone cheese
- 1/2 cup crumbled semisoft goat cheese or garlic and herb feta cheese
- Sprinkle with Italian herbs and garlic powder