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Recipes
Crockpot Clam Chowder
By kathleentirpak
Fry the diced bacon, then remove bacon from pan, reserving the grease
- 3 slices diced bacon
- 1 medium chopped yellow onion
- 2 ( 8 ounce ) cans chopped clams
- 3 cloves minced garlic
- 3 medium cubed potatoes
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 ( 13 ounce ) can evaporated milk
Steamed Summer Squash and Carrots
By kathleentirpak
Steam the carrots in a bamboo basket for 2 minutes
- 1/2 pound carrots, peeled and julienned
- 2/3 pound yellow squash ( or zucchini ) julienned
- 1 Tablespoon butter
- 1 Tablespoon sherry, or balsamic vinegar
- 1 Tablespoon chopped lemon thyme
- 1 Tablespoon chopped basil
- lemon pepper and sea salt to taste
Black Bean Beer Soup
By kathleentirpak
Soak the beans overnight in water to cover
- garnishes by choice :
- 2 cups dried black beans
- 1 large minced yellow onion
- 4 cloves minced garlic
- 1 teaspoon oregano
- 3-4 Tablespoons chili powder, to taste
- 1-2 teaspoons cumin
- 1-2 smoked ham hock
- 1 can Bock beer
- shredded red cabbage or lettuce
- sour cream or shredded cheese
- chopped chives and-or chive blossoms
- lime wedges
Potato Ham Soup
By kathleentirpak
Heat the olive oil at medium high
- 2 Tablespoons olive oil
- 1/3 cup thin sliced celery
- 1/3 cup finely chopped green bell pepper
- 1/3 cup sliced green onions
- 12 ounce chopped ham
- 3 cups water
- 6 chicken bouillon cubes
- 1 cup thin sliced carrots
- 3 1/2 cups thin sliced or diced potatoes
- salt and pepper to taste
- 5 Tablespoons butter
- 5 Tablespoons sifted flour
- 2 cups whole milk
Sauces for Shrimp Tacos
By kathleentirpak
Combine ingredients, making adjustments as needed for personal preference of consistency or thickness of sauces
- Lime Sauce :
- 1/2 cup mayonnaise
- 2 Tablespoons white vinegar
- 1 1/2 Tablespoons milk
- Avocado Sauce :
- 1 peeled and diced avocado
- 1/2 teaspoon sea salt
- 1 teaspoon lime juice
- 2 Tablespoons milk
- 2 sprigs fresh cilantro, chopped
Potato Corn Chowder
By kathleentirpak
combine the cream, potatoes, and creamed corn, and puree in a blender
- 1 cup heavy cream or half-n-half
- 1 cup peeled and diced potatoes
- 8 ounce can of creamed corn
- 4 Tablespoons butter
- 1 cup minced onion
- 1/2 cup diced celery
- 2 cloves minced garlic
- 4 cups vegetable or chicken broth
- 8 ounce can of corn kernels
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 teaspoons fresh or 1 teaspoon dried basil,
- parsley, oregano, thyme, and crushed rosemary
Spicy Cucumber Spears
By kathleentirpak
Peel the cucumbers and cut into spears
- 1 1/2 pounds Kirby cucumbers
- salt and black pepper to taste
- 3 cloves very thinly-sliced garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 2 Tablespoons white wine vinegar
- 1 Tablespoon snipped fresh dill sprigs
- juice of 1 lime
Baked Potato Soup
By kathleentirpak
Saute the yellow onion in the butter over medium heat
- 2-3 baked potaoes
- 1/4 cup butter
- 1/4 cup chopped yellow onion
- 1/4 cup flour
- 14 ounce can of chicken broth
- 12 ounce can evaporated milk
- 4 strips cooked and crumbled bacon
- 1/2 cup shredded Cheddar cheese
- 3 Tablespoons chopped chives
- and-or sliced green onions
Cranberry Marmalade
By kathleentirpak
This recipe is from the Red Hats of Canada cookbook
- 2 medium oranges
- 1 lemon
- 1 pound fresh cranberries
- 1 1/2 cups water
- 1/8 teaspoon baking soda
- 6 1/2 cups sugar
- 4 ounces liquid pectin
- fills about 8 tall jelly jars
Pumpkin Cheesecake Cool Whip
By kathleentirpak
Blend all ingredients together
- 3 ounce package cheesecake pudding powder
- 1 cup milk
- 15 ounce can pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 ounce container thawed Cool Whip