LynnWelch's profile page
Recipes
ICE CREAM BASE
By LynnWelch
1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 1/8 teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring (see grid below, or invent your own)
Crock-Pot Garlic Parsley Potatoes
By LynnWelch
With a vegetable peeler, peel away a strip of potato peel around the middle of each new potato and place in the...
- 1.5 pounds new potatoes washed
- 1/4 cup extra virgin olive oil
- 3 - 4 cloves garlic minced
- 3 tablespoons dried parsley or fresh parsley finely minced
- salt and pepper to taste
Salisbury Steak Recipe
By LynnWelch
1.In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one...
- 1 pound of Ground Round Beef
- 1/2 teaspoon of Black Pepper
- 1 teaspoon of Salt
- 1/2 teaspoon of Garlic Powder
- 1 teaspoon of Worcestershire Sauce
- 1 whole Egg
- 1/4 cup of dry Bread Crumbs
- 2 Tablespoons of Butter
- 1 large Onion, sliced
- 2 Tablespoons of Flour
- 2 cups of Water or beef broth (if using beef broth omit beef bouillon granules)
- 2 teaspoons of Beef Bouillon Granules
Easy Pesto Salmon
By LynnWelch
Cooking Light APRIL 2001
- 2 cups fresh spinach leaves
- 1/2 cup basil leaves
- 1/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3 garlic cloves, peeled
- Cooking spray
- 2 (6-ounce) salmon fillets, skinned
- 2/3 cup hot cooked brown rice
Pickled Green Cherry tomatoes
By LynnWelch
Combine water, vinegar and pickling salt in a saucepan and bring to a low boil
- 2 dill sprigs
- 1 hot pepper, stem removed, cut in half
- 2 pints green cherry tomatoes, cut in half
- 1 cup vinegar
- 1 tsp peppercorns
- 1 tsp celery seed
- 1 tbsp pickling salt
- 2 cloves garlic
- 2 cups water
Potato and Egg Frittata
By LynnWelch
Preheat the oven to 350 degrees F
- 8 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped leftover french fries (you could also use roasted potatoes, hash browns, tater tots, etc.)
- 1/2 cup chopped deli ham
- 1/2 cup thawed frozen peas
- 1/4 cup ricotta
- 2 tablespoons prepared basil pesto
Crockpot Sprite Roast
By LynnWelch
Place roast in crockpot. Add Sprite
- 3 - 5 lb pork roast
- 1 cup Sprite
- salt and pepper, for seasoning
Bacon Wrapped, Cream Cheese Filled, Roma Tomatoes
By LynnWelch
Instructions: Preheat oven to 375 F
- 10 Roma tomatoes
- 1 8-ounce tub cream cheese
- 1 pound package bacon
- 3 Tablespoons Olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper (1/2 teaspoon each)
Potato Filling Original
By LynnWelch
Recipe my family made as I was growing up
- 2.5 lbs. potatoes - quartered, boiled and drained
- 6 eggs
- 1 stick butter
- 1 sweet onion
- croutons or dry bread cubes
- milk
Shrimp and Pineapple Salad with Basil and Baby Greens
By LynnWelch
We grill both the shrimp and the pineapple to create this one-of-a-kind main-course salad
- 3 limes
- 3 tablespoon(s) olive oil
- 1.5 cup(s) (loosely packed) fresh basil leaves
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- 1.5 pound(s) large shrimp, shelled and deveined
- 1 (3-pound) pineapple
- 12 corn tortillas
- Olive oil cooking spray
- 1 bag(s) (5- to 6-ounce) baby greens
- 2 medium heads Belgian endive, sliced