Wednesday, November 23, 2011
It calls for a box of wild rice.
Box? I am guessing that the stuff I bought last time was 8 oz.
I will go look and see what a box is
at the grocery store, but now my friend Jane went to Northern
Minnesota and brought me back one pound bags, so we shall see
how this works. I'll fix it when I find out.
Grease a casserole dish.
1 Box wild rice soaked in water overnight.
drain, then mix in the bowl with:
1 cup of whole canned tomatoes, chopped up.
1 cup sliced black olives
1 cup onions, shopped
1 cup sliced mushrooms
1/2 cup oil
1 cup boiling water
1 cup grated cheese
Bake 1 hr @ 350
I'd salt and pepper to taste,
I'm going to use chicken stock,
my mom used American cheese, I think
I'll use a cheddar.
Saturday, July 2, 2011
Okay..I am not a farmer; but I did grow fresh herbs, tomatoes, red and green peppers this year. If the squirrels don't grab the tomatoes, peppers, and cilantro to make salsa with, we should be good to go in a few weeks.
Tuesday, June 28, 2011
Saturday, August 28, 2010
- 1 1/2 sticks of unsalted butter, room temperature
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 1 cup of Nutella
- 1/2 teaspoon of vanilla
- 2 eggs
- 2 cups, plus 2 tablespoons of all-purpose flour
- 1/4 cup of unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of chocolate chips
- 1/2 cup of chopped hazelnuts
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.
Sunday, May 2, 2010
I had some deli roast beef left in the fridge, I fried up some onions, put mayo on the bottom square, onions, heated up the roast beef just a tad, and Nico had some verde salsa in the fridge, that he'd put avocado in, I thought it was gross, til I put in as the last thing on the sandwich before I put another slice of the cornbread on it, and OMG was it good. It was so good I have to put it here so I don't forget it.
Thursday, February 11, 2010
Friday, January 8, 2010
So, when I wanted to make my mom's Spinach Rice Salad, I called Deb,
hoping I'd told her what it was, but no. I had forgotten.
Par for my course.
She suggested Googling the ingredients that I remembered, and
There It WAS, oh, man, now Deb's ahead of me in points.
This is as close as I'm going to get until I find the original one
from my mom, I'm not much on sugar in my salad, but you might be.
* 1 tablespoon soy sauce
* 1/2 cup Italian salad dressing
* 5 bacon strips, cooked and crumbled
* 1 celery rib, thinly sliced
* 4 green onions, thinly sliced
* 1/2 teaspoon sugar
* 2 cups baby spinach
In a bowl, combine the salad dressing, soy sauce and sugar.
Stir in rice, celery and onions. Cover and refrigerate for
at least 1 hour. Just before serving, stir in spinach and bacon.
I think my mom did the rice with the sauce soaking in the fridge
the night before, and I think that altho I abhor the thought of
Uncle Ben's, I think it holds up better, the shape, as I had my
son cook some rice for me to use tomarrow, and it got all
split looking. Whats with that?