Homemade noodles from the Pioneer Woman blogs. This description will be a work in progress to discover what my old memory remembers of when I was a kid. Formica tables, rolled noodles, folded over a wood dowel clothes rack, throwing the noodles in the area to help dry - [of course Mom was in the kitchen]. First recipe used in was added basic chicken and stock for Chicken Noodle soup. Did remind me of my Mom's chicken soup. Someday soon we will be fusing Fried Chicken memory in my head with the "Chicken & Waffles" I have heard about through some googgle searches.
These noodles are going to be used in new recipe adapted from Rossario's Restaurant's recipe for the "3 P's" - Peas, Pruscitto, and Orcettee.
Served at The River Pantry on 5Th Fridays, November 30, 2012. Tweaked to be sweeter at the 3rd. SUNDAY SUPPER at Warner Park Community Recreation Center December 9th, 2012. Wish me luck to acheive for a dessert and sweetiness for 2013????
Served on the 5th Friday of November at The River Pantry for 300 folks. Below quanity X 3! Later served, December 9th at the 3rd monthly Community SUNDAY SUPPER at Warner Park Community Recreation Center WPCRC. Adapted from the original receipe #249709 by "Seasoned Cook" of NC.
My Sister in laws delicious waffles. Matthews boys brunch Sundae is 2 waffles with ice cream between them slathered with my Mom's Strawberry Jam and all covered with maple syrup! Yummmmmmmmmm! And for my daughter's work friend, who likes my pairings, Coffee & Korbel brandy is perfect!
Butter,chicken, beef, onions, celery, carrots, potatoes, cabbage, tomatoes, salt, pepper, parsley, corn, split peas, and navy beans, giant wood fire, 50 gallon stock pot, all thrown into pot and cooked until tender for 225 folks at the 5th Sundays Supper at Warner park Community Recreation Center in Madison, Wi.
A great basic salsa recipe for Farmer Market Cafe. Leave beans in it is Cajun. Do not use Black Beans and is Pico de Gallo for Mexican. My son in law does a black bean salsa version that competes with our local Roundys store in madison, Wi. This recipe is from the cookbook "Cajun Revelation" from the Acadiana's Award Winning Chefs, 1995 edition by the American Culinary Federation, Acadiana Chapter.
Adapted from original recipe # 133147. First did with kids from Vera Court Community Center near Troy Gardens. All of the mulberrys were gathered using the old method of a big sheet on the ground under the tree with a very long pole and hooks on the end. Hook the highest branch you can reach and shake the hell out of the tree. THE KIDS WERE AMAZED. Mid to late June is the perfect time to gather the Mulberrys. Troy Gardens probably has 25 to 30 fruitfull trees. Now to just remember when they are ripe and then get there to gather them.
Damn, it is now easier to find the recipes in the computer than in my notes. I am finally getting smarter? Nope! Just lazy-do a "search". A fun and quick recipe for a full shucked ear-use corn & water only-throw 3-4 ears into a ziploc plastic bag filled with water. Freeze, then pull out thow out, throw bag away and put into boiling water until desired doneness. From recipe #315849 by Chef53Kathy
Stock used in the Gaspacho served on August 12, 2012 in Partnership with the first Ride the Drive - Northside sponsored by the City of Madison, Wis. local Northside Businesses and Community Groups and residents.
Gotten off a blog and tried. WOW! Might try with zucchini and keep in freezer for a huge centerpiece. Could do apple rings with exact recipe. Could easily be done with excess, too mature, cucumbers by growers at the newly opened FEED incubator kitchen in Madison, Wisconsin. Served as appetizer at the Tuesday, November 12th open house at FEED location.
Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!
Adapted from CHILI PEPPER magazine, February 2007. Caribbean Cuisine cooking issue featuring ....."the results of the melange of many cultures and traditions. Immegrants from India and West Africa brought their cuisines to the Islands, as did Europen colonizers, Creole cooking came from the West Indies. ..... This cultural exchange, which infuses African flavors into European recipes, Creole ingredients into Indian dishes, and so on, has produced exceptionally rich cuisines."
My first rip to South Dakota about 10 years ago, I befreined a local new Coffee Shop. I was scouting to find the annual spring migrations fo Snow Geese. I had closed my Marine business a few years before and was "catching up" on hunting-I never before had enough time to go do only sell. If you're going to mind the store I had to be in the store selling what the guys needed for their hunting rips. Therefore, close the business so that I could go hunting and enjoy the sport. HENCE COFFEE SHOPS, 4,000 MILE ROAD TRIPS AND NEVER HARVESTED ANY GOOSES.
Condiments for cook offs. Adapted from recipe
# 222150. Cut the texas toast in 1/2 and then strips 3/8" wide. Perfect to stuff into top of a 3 oz. chili sample. Cut crust off toast. Try anything that sounds tasty.
First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.