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Recipes
Standing Rib Roast with Rosemary-Thyme Crust
By rainmaker
Place beef, fat side up in large shallow roasting pan or on rimmed baking sheet
- 1 9 to 9-1/2 pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 32 fresh baby carrots, green tops trimmed to 1 inch, peeled
- 16 large shallots, peeled
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3-1/2 cups Zinfandel Beef Stock
Steak Sandwiches
By rainmaker
Cut steak into small pieces - put in roaster
- 3 lbs. round steak
- 1 can cream of mushroom soup
- 1 envelope onion soup mix
- 1 can water
Potatoes - Lemon Roasted
By rainmaker
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees
- Nonstick vegetable oil spray
- 4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white & purple) rinsed, halved lengthwise
- 1/2 cup olive oil
- 1 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 6 tablespoons chopped fresh dill
- 4 teaspoons finely grated lemon peel
- 24 garlic cloves, sliced
Carrots - Brown Sugar Glazed
By rainmaker
1. In a large deep skillet, bring 1" of water to a boil
- 2 2 2 pounds carrots, peeled and sliced on a diagonal
- 1/2 1/2 1/2 cup butter
- 1/2 1/2 1/2 cup packed brown sugar
- 1 1 1 teaspoon apple pie spice (or pumpkin pie spice)
Chicken Breasts - Roasted with White Wine Sauce
By rainmaker
In an 11 inch French skillet over medium-high heat, melt 1 Tbs
- 2 Tbs. unsalted butter
- 1 Tbs. vegetable oil
- 1/4 cup all purpose flour
- 2 bone-in, skin-on chicken breast halves, with drumette attached, each about 14 oz
- Salt and freshly ground pepper to taste
- 1 shallot finely diced
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1 Tbs. Dijon mustard
- 1 tsp. chicken demi-glace
- 1 Tbs. olive oil
- 8 oz baby spinach
Stuffing - Pancetta, Kale and Raisin
By rainmaker
1. Preheat over to 300 degrees
- 8 oz. multigrain bread, torn into chunks
- 4 oz. diced pancetta (can substitute bacon)
- 2 Tbsp. olive oil, divided
- 1 (8 oz.) bunch kale, stemmed and roughly chopped (4 cups)
- 1/2 cup thinly sliced shallots
- 1 Tbsp. minced garlic
- 1/4 tsp. crushed red-pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. sherry vinegar
- 1-1/2 cups unsalted chicken stock, divided
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 3/4 cup golden raisins, divided
- 2 large eggs
Chicken Fettuccine Casserole
By rainmaker
Heat oven to 350 degrees F
- 9 oz. fettuccine
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1-3/4 cups chicken broth
- 1/2 cup half and half
- 1-1/2 cups cubes cooked chicken
- 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips
- 2 slices bacon, crisply cooked and crumbled
- 3 tablespoons shredded Parmesan cheese
Chicken Noodle Soup (Homemade Broth)
By rainmaker
In a large soup kettle, place chicken and all ingredients except noodles
- 1 (2 to 3 pound) stewing chicken
- 1-1/2 quarts water
- 3 teaspoons salt
- 2 teaspoons chicken bouillon granules
- 1/2 medium onion, chopped
- 1/8 teaspoon pepper
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 cup diced carrots
- 1 cup diced celery
- 1-1/2 cups uncooked fine noodles
Italian Vegetable Soup
By rainmaker
Place ground beef in a large soup pot
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 2 cups water
- 5 teaspoons beef bouillon granules
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups chopped cabbage
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can green beans
- 1 cup macaroni (optional)
Chicken Chowder
By rainmaker
Fry bacon in large saucepan; remove to paper towels and drain
- 6 slices bacon - diced
- 1/2 cup diced celery
- 2 cups wild rice or potatoes
- 1 cup diced onion
- 1-1/2 cup diced carrots or corn kernels
- 3 tablespoons flour
- 2-1/2 cups chicken broth
- 1 teaspoon Creole seasoning or seasoned salt
- 1-1/2 cups half & half ( I use coconut milk)
- 1-1/2 to 2 cups diced cooked chicken
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper to taste