HazyWaters' profile page
Recipes
Candied Violets
By HazyWaters
In a bowl beat egg whites with a whisk just until frothy
- 2 Egg whites
- Sugar
- 1 large bunch of wild violets including stems, washed
Leinie's Sunset-Glazed Grilled Chicken
By HazyWaters
Very tasty. It is best if this is marinated overnight, with as much air removed as possible
- 10-12 pieces of chicken (cut for grilling)
- 2 bottles Leinenkugel’s Sunset Wheat (measure out 1/3 cup and set aside for sauce)
- 3 tablespoons Canola Oil
- 1 cup finely chopped onion
- 2 tablespoons of minced garlic
- 10-oz can mandarin oranges (save 1/3-cup liquid and finely chop oranges)
- 4 tablespoons pure Maple syrup
- 2 tablespoons soy sauce
- 1/4 teaspoon ginger
- 1/2 teaspoon pepper
Leinie's Honey Weiss Potato Salad
By HazyWaters
1. Blend mayonnaise, sour cream, mustard, and Leinie's Honey Weiss in a mixing bowl
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons mustard
- 1/4 cup Leinenkugel's Honey Weiss
- 1/2 cup onions, chopped
- 3/4 cup celery, chopped
- 1/2 pound bacon, cooked and crumbled
- 6 cups cooked potatoes, peeled and cubed
- Salt, pepper and paprika to taste
Banana Pudding Pie
By HazyWaters
Crust 1. Preheat oven to 350
- 1 (12-oz.) box vanilla wafers, divided
- 1/2 cup butter, melted
- 2 large bananas, sliced
- 6 large eggs (4 separated)
- 1 1/4 cup sugar, divided
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 teaspoons vanilla extract
Hazy Waters Strawberry Rhubarb Wine
By HazyWaters
Notes: This recipe makes 5 gallons of wine
- 3-4 Gallons of water
- 5 Campden Tablets (5 prior to fermentation and 5 at bottling time)
- 10 - 11 lbs. of Strawberry
- 8 lbs. of rhubarb
- 10 - 11 lbs. of sugar
- 5 tsp. Yeast Nutrient
- 3 tsp. Yeast Energizer
- 1 tsp. Pectic Enzyme
- 1 tsp. Wine Tannin
- 4 tsp. Acid Blend
- 1 Packet of Wine Yeast: Prise de Mousse, EC1118, Davis 796 or Premier Cuvee
Pumpkin Pie
By HazyWaters
Preheat the oven to 350 degrees F
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
TAT SOI EGG BAKE
By HazyWaters
http://www.wordenfarm.com/recipestatsoitatsoieggbake
- 1 bunch tat soi
- 1 cup cheese (cheddar, mozzarella, feta, cottage cheese, or other
- cheese)
- 6 eggs, beaten
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh basil, chopped
- 1/2 cup bread crumbs, or several slices of bread, cut into 1-inch pieces
- paprika
Cauliflower Soup
By HazyWaters
In a large skillet, heat 3 tablespoons olive oil over medium-high heat
- 3 tablespoons olive oil, plus more for frying
- 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
- 1 shallot, thinly sliced
- 5 to 6 cups Homemade Vegetable Stock , heated through
- Coarse salt and pepper, to taste
- 1 cup 1/4-inch cubes brioche bread
- Fresh flat-leaf parsley leaves, for garnish
Upland Cress Soup
By HazyWaters
http://www.preciseportions
- 1 tablespoon olive or canola oil
- 1 onion, chopped
- 6 ounces cress
- 2 cups chicken or vegetable stock
- 1 cup orange juice
- 1/2 cup plain yogurt
- Salt and pepper to taste
Green (Un-Ripe) Tomato Salsa for Canning
By HazyWaters
Salsa Verde
- 5 lbs green tomatoes, chopped small (as you prefer for salsa)
- 6 yellow onions, chopped (4 cups)
- 3 jalapenos, chopped with seeds (1/2 cup)
- 4 large red bell peppers, chopped (2 cups)
- 6 garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 1 cup lime juice
- 1/2 cup vinegar
- 1 tablespoon salt
- 1/2 tablespoon cumin
- 1 tablespoon dried oregano leaves
- 2 teaspoons pepper
- 1/4 teaspoon cayenne (optional, to taste)
- 1 -2 teaspoon sugar