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Recipes
Chicken Corn Chowder
By randiboyle
Place olive oil in a large pot over medium heat
- 2 Tbsp. EVOO
- 2 stalks celery, diced
- 2 red bell peppers, diced
- 1 onion, diced
- 1 jalapeno, diced
- 1/4 C. ham, chopped
- 3 garlic cloves, minced
- 28 oz. chicken broth
- 3 Tbsp. flour
- 2 C. corn
- 2 chicken breasts, shredded
- 4 oz. cream cheese, softened
- 1 C. milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 C. cheese
Chicken and Buttermilk Dumplings
By randiboyle
Season the chicken with salt and pepper
- Dumpling:
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 tsp. coarse salt
- 1 tsp. black pepper
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 sweet onion, diced
- 1/2 c. Sliced carrots
- 1/3 c. Sliced celery
- 4 garlic cloves, minced
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1/4 c. Flour
- 6 c. Chicken broth
- 1/3 c. Heavy cream
- 2 1/2 c. Flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 c. Buttermilk
Hot Artichoke And Spinach Dip
By randiboyle
Preheat oven to 375°F. Combine artichokes, spinach, garlic, sour cream, mayonnaise and cheese; mix well
- 12 12 12 oz. artichokes, chopped
- 1 1 1 pkg. spinach, thawed & chopped
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 C. sour cream
- 1/2 1/2 1/2 C. mayonnaise
- 3/4 3/4 3/4 C. parmesan cheese
- Pumpernickel cocktail bread, baguette slices or fresh cut-up vegetables
Mrs. Field's Chocolate Chip Cookies
By randiboyle
Preheat oven to 350 ̊F. Cream butter and sugar until light and fluffy
- 1 1 1 C. butter, softened
- 1/2 1/2 1/2 C. sugar
- 1 1/2 1 1/2 1/2 C. brown sugar
- 2 2 2 eggs
- 2 1/2 2 1/2 1/2 tsp. vanilla
- 2 1/2 2 1/2 1/2 C. flour
- 3/4 3/4 3/4 tsp. salt
- 1 1 1 tsp. baking powder
- 1 1 1 tsp. baking soda
- 2 2 2 C. chocolate chips
Bran Muffins
By randiboyle
Mix together all 3 bowls with ½ qt
- Mix together and let stand:
- 1 1 1 C. All Bran (cereal)
- 1 1 1 C. boiling water
- Mix together:
- 1 1/4 1 1/4 1/4 C. sugar
- 1/2 1/2 1/2 C. butter
- 2 to eggs to mixture (1 at a time)
- Sift together (in a separate bowl):
- 2 1/2 2 1/2 1/2 C. flour
- 2 2 2 tsp. baking soda
- 3/4 3/4 3/4 tsp. salt
Guacamole
By randiboyle
Cut the avocados in ½, remove the pits, and scoop the flesh out of their shells into a large bowl
- 4 ripe avocados
- 3 Tbsp. fresh lemon juice
- 8-12 dashes hot sauce
- 1/2 C. diced red onion
- 1 large garlic clove, minced
- 1 tsp. salt
- 1 tsp. pepper
- 1 tomato, seeded and diced
Cilantro Lime Rice (chipotle copycat)
By randiboyle
To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot
- 2 cups basmati or long-grain rice, rinsed (see notes)
- 2 1/4 teaspoons salt, divided
- 1 bay leaf
- 1 teaspoon olive oil or rice bran oil, optional
- 2 Tablespoons finely chopped cilantro
- 2 Tablespoons fresh lime juice
- 1 Tablespoon fresh lemon juice
Tacos Al Pastor
By randiboyle
Blend onion, pineapple, orange juice, vinegar, chile powder, garlic, salt, oregano and cumin into a paste
- 1/2 white onion
- 1/4 of a pineapple (2-3 spears)
- 1/2 C. orange juice
- 1/4 C. white vinegar
- 1 Tbsp. chile powder
- 3 garlic cloves
- 2 tsp. salt
- 1 tsp. oregano
- 1 tsp. cumin
- 3-4 pounds pork shoulder
Chicken Pot Pie
By randiboyle
Place potatoes, celery, carrots and onion in a large pot
- 2-3 chicken breasts, cooked and shredded
- 4-5 C. red potatoes, cubed & skin on
- 3 stalks celery, diced
- 1 C. carrots, sliced
- 1 C. onions, diced
- 4 C. chicken broth
- 2 handfuls frozen green beans/peas
- 6 Tbsp. butter
- 1/2 C. flour, sifted
- 2 tsp. chicken stock concentrate
- 1-2 C. water
- 2 tsp. tarragon
- salt & pepper
Chocolate Chip Cookies (A Bountiful Kitchen)
By randiboyle
18 large cookies
- 1 cup (2 sticks) unsalted butter, softened *
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 3/4 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon salt ( I prefer coarse salt)
- 2 cups or 1 (12-oz. pkg.) chocolate chips