My recipes - Keyingredient

By nlhartman

1. Brown bacon, drain; sauté veggies—not too long—in a little olive oil or butter; set aside 2

Bake a deep dish Pet Ritz pie crust according to pkg. directions. Let cool.
Ingredients: (Bacon/veggie) (You can put pretty much any kind of veggie you like. I put mushrooms, green onions, green and red pepper)
6 slices lean bacon cut into 1/4 inch pieces
4 eggs
1 1/2 c. heavy cream
1/2 t. salt
Pinch of white pepper
3/4 c. grated or finely shredded Swiss cheese or Swiss and freshly grated, finely shredded Parmesan cheese combined.
2 T. butter, cut in tiny pieces (optional)

0/5 (0 Votes)

By nlhartman

Prepare the shrimp and the creamy sauce while water heats for the pasta

4.5/5 (19 Votes)

By nlhartman

Northwest Pilot Wives cookbook, I usually double this recipe

12 oz. minced clams
2 slices lean bacon, diced
1 medium onion, chopped
2 c. raw potatoes, peeled and diced
1 c. milk
1 c. half and half
1 t. salt
2 T. butter
Paprika
You may add finely chopped carrots and/or celery with the onion for a more hearty soup.

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By nlhartman

Awesome recipe--best minestrone I've had! I sometimes add Ditalini pasta and a little chicken broth

For the Beans:
3/4 cup dried cannellini beans (5 ounces)
1/2 large onion
1 bay leaf
2 oz. proscuitto end(optional)Prosciutto is traditionally used to flavor soup. Buy it from any butcher/meat counter.
For the Soffritto:
1/3 cup extra-virgin olive oil
1 large rib celery, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
For the Soup:
1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
3 cloves garlic, minced
2 large celery stalks, cut into 1/4-inch slices
2 medium carrots, cut on the diagonal into 1/4-inch slices
6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups Vegetable Stock-use 2 T. salt if veg. broth is salt free
1 rind (3 inches) Parmigiano-Reggiano cheese
4 oz. prosciutto end (optional)
1 bay leaf
1/8 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper