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Recipes
Hawaiian Rice Salad
By tonya370
From the 'Thursday' magazine
- 1 cup long grain rice
- 2 cups vegetable stock
- 1/2 teaspoon turmeric powder
- 3/4 cup pineapple chunk
- 1/2 cup mango, chunks
- 1/4 cup walnuts, coarsely crushed
- 1/3 cup raisins
- 1/2 cup cucumber, chopped
- 1/2 stalk celery, chopped
- 4 tablespoons lemon juice
- 3 tablespoons honey
- 2 tablespoons pineapple juice
- 1 clove garlic
- salt, crushed
- pepper, crushed
Granola
By tonya370
Combine first 5 ingredients in a bowl
- 4 cups oatmeal
- 1 cup almonds
- 1 cup shredded coconut
- 1/2 cup brown sugar, packed
- heavy dash of salt
- heavy dash of cinnamon
- 1/2 cup oil (I prefer peanut oil)
- 2 TBLS sugar
- 1/2 cup honey
Bisquick Quiche
By tonya370
This is a good recipe to empty out your crisper drawer
- Anything = bacon, onion, ham, sausage, tomatoes, broccolli, spinach, etc.
- 3 eggs beaten
- 1/2 cup bisquick
- 1 1/2 cups milk
- 2 Tbls. fresh parsely
- salt and pepper to taste
- 1 1/2 cups cheddar cheese, grated
- 2 cups anything
Skier's French Toast
By tonya370
Cook butter, brown sugar and corn syrup in saucepan over med-low heat until sugar is disoved
- 1 cup brown sugar
- 2 Tbls. dark corn syrup
- 1 stick butter
- 5 eggs
- 1 1/2 cups milk
- 2 tsp vanilla
- pinch of nutmeg and cinnamin
- thick sliced french bread
Migas
By tonya370
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, f...
- 4 large eggs
- 1 tablespoon water
- 1 tablespoon salsa (your favorite, but it should be chunky)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 6-inch corn tortillas, torn into small pieces
- 1/4 cup finely chopped white onion
- 2 tablespoons chopped green chiles
- 1 medium tomato, seeds and pulp removed, chopped
- 1/2 cup chopped avocado, sprinkled with a little lemon juice
- 2 teaspoons minced fresh cilantro
- 2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
- crema or sour cream
Kale with Garlic and Bacon
By tonya370
Stack a few kale leaves and roll lengthwise into a cigar shape
- 2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
- 10 bacon slices (1/2 pounds), cut into 1/2 inch pieces
- 4 garlic cloves, finely chopped
- 2 cups water
- 2-4 tablespoons rice wine vinegar
Crab Louie
By tonya370
How to Make It Step 1 In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Taba...
- 1 1 1 cup mayonnaise
- 3 3 3 tablespoons ketchup
- 3 3 3 tablespoons chili suace
- 1 1 1 tablespoon sweet pickle relish
- 1 1 1 tablespoon fresh lemon juice
- 1 1 1 garlic clove, minced
- 1 1 1 teaspoon Tabasco
- 1/2 1/2 1/2 teaspoon Worcestershire sauce
- 1/4 1/4 1/4 teaspoon sweet smoked paprika
- 1/4 1/4 1/4 teaspoon chili powder
- Salt and freshly ground pepper
- 3/4 3/4 3/4 pound asparagus
- 6-ounce 6-ounce 1/2 6-ounce romaine hearts, cut crosswise 1/2 inch thick
- 6-ounce 6-ounce One 6-ounce seedless cucumber, thinly sliced or cut into spears
- 4 4 4 large radishes, thinly sliced
- 4 4 4 medium tomatoes, cut into wedges
- capers
- avocado
- peppadew peppers
- 4 4 4 hard-cooked eggs, cut into wedges
- 1 1 1 pound crabmeat, preferably Dungeness
- finely chopped dill for garnish
Collard Greens And Lentils
By tonya370
Heat the oven to 250 degrees
- 2 tablespoons olive oil
- 1 onion diced
- 1/4 pound bacon cut thin strips
- 1 pound collard greens or mixed collard and mustard greens deribbed, chopped
- 2 cups chicken stock
- 3/4 cup green Le Puy lentils or other lentils
- Salt to taste
- Freshly-ground black pepper to taste
- Balsamic vinegar as needed
Rainbow carrot, pea shoot and chicken salad
By tonya370
I am typing this exactly as the magazine published
- 1 1/2 lbs rainbow carrots (preferably a mix of long and short ones)
- 4 oz pea shoots (found at farmer's markets and Asian markets)
- 2 cups sugar snap peas
- 1/3 cup olive oil
- 1/4 cup meyer lemon juice
- 1 large garlic clove, minced
- 1/2 about 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 cup crumbled feta cheese
- 3/4 cup mint leaves, cut into slivers
- 3 cups shredded cooked chicken