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Recipes
Turkey Bone Broth
By rainmaker
1. Place turkey carcass in a large pot, add apple cider vinegar and enough water to cover the bones
- 1 roasted turkey carcass
- 1/2 cup apple cider vinegar
- 4 quarts water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
Sea Scallops - Baked
By rainmaker
Preheat oven to 425 degrees F
- 16 sea scallops, rinsed and drained
- 5 tablespoons butter, melted
- 5 cloves garlic, minced
- 2 shallots, chopped
- 3 pinches ground nutmeg
- salt and pepper to taste
- 1 cup bread crumbs ( I use Italian Panko)
- 4 tablespoons olive oil
- 1/4 cup chopped parsley
- lemon wedges for garnish (optional)
Appetizer - Texas Caviar
By rainmaker
Combine all ingredients. Mix ingredients with sauce and stir gently till thouroghly mixed
- 2 cans black beans - rinse and drain
- 1 can pinto beans - rinse and drain
- 1 can white corn - rinse and drain
- 1 red pepper - chopped
- 1 green pepper - chopped
- 1 red onion - chopped
- 1/2 bunch cilantro
- Sauce -
- 3/8 cup sugar
- 1/2 cup vinegar
- 1/2 cup oil
- 1/2 tsp garlic salt
Potato Bean Chowder
By rainmaker
In a Dutch oven combine potatoes and broth
- 1 20 oz. pkg. refrigerated diced potatoes with onions
- 1 14 oz. can vegetable broth
- 1 cup shredded Swiss cheese (8 oz.)
- 1/3 cup all purpose flour
- 3 cups milk
- 1 tsp. dried Italian seasoning, crushed
- 1 15 oz. can navy beans, rinsed and drained
- Bottled roasted red sweet pepper (optional)
- Snipped fresh Italian (flat-leaf) parsley (optional)
- 8 slices toasted bread with cheese (optional)
Shrimp Bisque
By rainmaker
In a medium saucepan, saute onion in oil until tender
- 2 small onions, chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups water
- 1 cup heavy whipping cream (I use organic canned coconut milk)
- 2 tablespoons chili powder
- 4 teaspoons sodium-free chicken bouillon granules
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup sour cream
- Fresh cilantro may be added, optional
Chicken - Buttermilk Faux-Fried
By rainmaker
Combine buttermilk and paprika in a large ziplock plastic bag
- 1/3 cup reduced fat buttermilk
- 1/8 tsp. paprika
- 12 oz boneless, skinless chicken breast tenders (about 8 to 10 pieces)
- 2/3 cup panko bread crumbs
- 1 tbsp. dry onion soup mix
- Salt to taste
Potato Medley - Roasted
By rainmaker
Preheat oven to 425 degrees F
- 2 sweet potatoes
- 4 Yukon Gold potatoes
- 8 new potatoes
- 1/4 cup plus 2 tbsp. olive oil
- 1 tsp. dried tarragon
- 1/8 tsp. salt
- 1/8 tsp. black pepper
Baked Brie
By rainmaker
Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
- 1 round (8 oz) Brie cheese
- 1 tablespoon seedless raspberry jam
- 1/4 cup fresh raspberries (do not use frozen)
- 1 egg beaten
- Assorted crackers or sliced baguette French bread
Bread & Butter Pickles
By rainmaker
Stir sugar and vinegar until dissolved Stir in rest and then pour over cucumbers and refrigerate
- 2 cups sugar
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 teaspoon celery salt
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
- 8 cups sliced cucumbers - not peeled
- 1 cup onion
Potatoes - Garlic/Rosemary Smashed
By rainmaker
Preheat oven to 425 degrees F
- 1 pound baby potatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper