https://family.pdxist.com/api.php?action=feedcontributions&feedformat=atom&user=Tammy 2026-05-21T22:17:03Z User contributions MediaWiki 1.39.7 https://family.pdxist.com/index.php?title=Mom%27s_Beans&diff=1382 2026-03-26T00:58:38Z

<p>Tammy: </p> <hr /> <div>Stephanie's Beans - Tammy's favorite comfort food beans with adjustments for crockpot.<br /> <br /> *1 pound dried pinto beans, rinsed and sorted for rocks<br /> Soak overnight with fresh water, a palm full of salt and a pinch of baking soda<br /> <br /> Next day;<br /> <br /> * 2 carrots, peeled small dice<br /> * 2 stalks celery, small dice<br /> * 1 medium yellow onion, small dice<br /> * 3 cloves garlic, rough small chop<br /> * 2 bay leaves<br /> * 1 TB oregano<br /> * 1 TB cumin<br /> * 2 TB chili powder<br /> * 1 tsp kosher salt<br /> * 1 tsp black pepper<br /> * 1 large ham hock<br /> *1 can 15oz tomato sauce<br /> *6 cups chicken broth<br /> <br /> Drain beans. Add all ingredients to slow cooker. Set on low for 4 hours. Remove ham hock and set aside to cool. Check doneness of beans and adjust cooking time. Once ham hock has cooled slightly, remove meat and back to beans, discard bone. <br /> <br /> Season to taste.<br /> <br /> Serve with fried potatoes, hot sauce and a side cornbread with butter and maple syrup.</div>

Tammy https://family.pdxist.com/index.php?title=Mom%27s_Beans&diff=1381 2026-03-26T00:56:47Z

<p>Tammy: </p> <hr /> <div>Stephanie's Beans - Tammy's favorite comfort food beans with adjustments for crockpot.<br /> <br /> *1 pound dried pinto beans, rinsed and sorted for rocks<br /> Soak overnight with fresh water, a palm full of salt and a pinch of baking soda<br /> <br /> Next day;<br /> <br /> * 2 carrots, peeled small dice<br /> * 2 stalks celery. small dice<br /> * 1 medium yellow onion, small dice<br /> * 3 cloves garlic, rough small chop<br /> * 2 bay leaves<br /> * 1 TB oregano<br /> * 1 TB cumin<br /> * 2 TB chili powder<br /> * 1 tsp kosher salt<br /> * 1 tsp black pepper<br /> * 1 large ham hock<br /> *1 can 15oz tomato sauce<br /> *6 cups chicken broth<br /> <br /> Drain beans. Add all ingrediants to slow cooker. Set on low for 4 hours. Remove ham hock and set aside to cool. Check doneness of beans and adjust cooking time. Once ham hock has cooled slightly, remove meat and back to beans, discard bone. <br /> <br /> Season to taste.<br /> <br /> Serve with fried potatoes and a side cornbread with butter and maple syrup.</div>

Tammy https://family.pdxist.com/index.php?title=Mom%27s_Beans&diff=1380 2026-03-26T00:55:43Z

<p>Tammy: Created page with &quot;Stephanie's Beans - Tammy's favorite comfort food beans with adjustments for crockpot. *1 pound dried pinto beans, rinsed and sorted for rocks Soak overnight with fresh water, a palm full of salt and a pinch of baking soda Next day; * 2 carrots, peeled small dice * 2 stalks celery. small dice * 1 medium yellow onion, small dice * 3 cloves garlic, rough small chop * 2 bay leaves * 1 TB oregano * 1 TB cumin * 2 TB chili powder * 1 tsp kosher salt * 1 tsp black pepper *...&quot;</p> <hr /> <div>Stephanie's Beans - Tammy's favorite comfort food beans with adjustments for crockpot.<br /> <br /> *1 pound dried pinto beans, rinsed and sorted for rocks<br /> Soak overnight with fresh water, a palm full of salt and a pinch of baking soda<br /> <br /> Next day;<br /> <br /> * 2 carrots, peeled small dice<br /> * 2 stalks celery. small dice<br /> * 1 medium yellow onion, small dice<br /> * 3 cloves garlic, rough small chop<br /> * 2 bay leaves<br /> * 1 TB oregano<br /> * 1 TB cumin<br /> * 2 TB chili powder<br /> * 1 tsp kosher salt<br /> * 1 tsp black pepper<br /> * 1 large ham hock<br /> *1 can 15oz tomato sauce<br /> *6 cups chicken broth<br /> <br /> Drain beans. Add all ingrediants to slow cooker. Set on low for 4 hours. Remove ham hock and set aside to cool. Check doneness of beans and adjust cooking time. Once ham hocl has coolded slightly, remove meat and back to beans, discard bone. <br /> <br /> Season to taste.<br /> <br /> Serve with fried potatoes and a side cornbread with butter and maple syrup.</div>

Tammy https://family.pdxist.com/index.php?title=Category:Rice,_Grains,_and_Beans&diff=1379 2026-03-26T00:44:51Z

<p>Tammy: </p> <hr /> <div>* [[Cajun Fried Rice]]<br /> * [[Calico Beans]]<br /> * [[How to Make Brown Rice]] in the Oven<br /> * [[How to Make Rice]] in the Oven<br /> * [[Cumin Rice]] in the Oven<br /> * [[Peasant Paella]]<br /> * [[Red Beans and Rice]]<br /> * [[Refried Beans]]<br /> * [[Spicy Rice &amp; Stir Fry]]<br /> * [[Yum Bowl]]<br /> * [[Mom's Beans]]</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1233 2025-05-11T20:01:56Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch [[Cumin Rice]], cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see Mexican marinade under [[chicken marinade options]]), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1232 2025-05-11T20:00:45Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch [[Cumin Rice]], cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see Mexican marinade [[chicken marinade options]]), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1231 2025-05-11T20:00:10Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch [[Cumin Rice]], cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see [[chicken marinade options]]), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1230 2025-05-11T19:59:23Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch [[Cumin Rice]], cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see [[Marinade options]]), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1229 2025-05-11T19:58:45Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch [[Cumin Rice]], cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see Marinade options), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1228 2025-05-11T19:58:13Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch Cumin Rice, cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken (see Marinade options), rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Chicken_marinade_options&diff=1227 2025-05-11T19:41:59Z

<p>Tammy: </p> <hr /> <div>STANDARD - 1 1/4 pound boneless chicken breasts, great with fish or shrimp<br /> <br /> Ingredients<br /> * 6 TB evoo<br /> * 4 large garlic cloves, minced<br /> * 1 tsp dried thyme<br /> * 1/2 tsp dried oregano<br /> * 1 and 1/4 tsp salt<br /> * 1/2 tsp ground pepper<br /> * 2-3 TB lemon zest <br /> <br /> MEXICAN<br /> <br /> Ingredients <br /> * 6 TB evoo<br /> * 4 large garlic cloves, minced<br /> * 1 tsp dried chili powder<br /> * 1/2 tsp cumin<br /> * 1 and 1/4 tsp salt<br /> * 1/2 tsp ground pepper<br /> * 2-3 TB lime zest <br /> <br /> Directions<br /> <br /> # Pound chicken to even depth.<br /> # Add all ingredients to gallon zip lock bag with chicken. <br /> # Remove as much air as you can from bag and massage marinade into chicken. <br /> # Let marinate at least 4 hours or overnight.</div>

Tammy https://family.pdxist.com/index.php?title=Chicken_marinade_options&diff=1226 2025-05-11T19:40:50Z

<p>Tammy: Created page with &quot;Standard - 1 1/4 pound boneless chicken breasts Ingredients * 6 TB evoo * 4 large garlic cloves, minced * 1 tsp dried thyme * 1/2 tsp dried oregano * 1 and 1/4 tsp salt * 1/2 tsp ground pepper * 2-3 TB lemon zest Mexican Marinade Ingredients * 6 TB evoo * 4 large garlic cloves, minced * 1 tsp dried chili powder * 1/2 tsp cumin * 1 and 1/4 tsp salt * 1/2 tsp ground pepper * 2-3 TB lime zest Directions # Pound chicken to even depth. # Add all ingredients to gallon...&quot;</p> <hr /> <div>Standard - 1 1/4 pound boneless chicken breasts<br /> <br /> Ingredients<br /> * 6 TB evoo<br /> * 4 large garlic cloves, minced<br /> * 1 tsp dried thyme<br /> * 1/2 tsp dried oregano<br /> * 1 and 1/4 tsp salt<br /> * 1/2 tsp ground pepper<br /> * 2-3 TB lemon zest <br /> <br /> Mexican Marinade<br /> <br /> Ingredients <br /> * 6 TB evoo<br /> * 4 large garlic cloves, minced<br /> * 1 tsp dried chili powder<br /> * 1/2 tsp cumin<br /> * 1 and 1/4 tsp salt<br /> * 1/2 tsp ground pepper<br /> * 2-3 TB lime zest <br /> <br /> Directions<br /> <br /> # Pound chicken to even depth.<br /> # Add all ingredients to gallon zip lock bag with chicken. <br /> # Remove as much air as you can from bag and massage marinade into chicken. <br /> # Let marinate at least 4 hours or overnight.</div>

Tammy https://family.pdxist.com/index.php?title=Poultry&diff=1225 2025-05-11T19:24:27Z

<p>Tammy: </p> <hr /> <div>* [[Alberto's Style Chicken Burritos]]<br /> * [[Arroz Con Pollo]]<br /> * [[Bourbon Chicken]]<br /> * [[Buffalo Chicken Enchiladas]]<br /> * [[Cajun Spice Chicken Wings]]<br /> * [[Chicken a la King]]<br /> * [[Chicken Ali Ababa]]<br /> * [[Chicken Biryani]]<br /> * [[Chicken Lazone]]<br /> * [[Chicken marinade options]]<br /> * [[Chicken Piccata]]<br /> * [[Chicken Pot Pie]]<br /> * [[Chicken With Tomato Sauce And Butter]]<br /> * [[Chicken, Sausage, Peppers, and Potatoes]]<br /> * [[Chicken Teriyaki Rice Bowls]]<br /> * [[El Pollo Loco]]<br /> * [[Honey Garlic Chicken Breast]]<br /> * [[Korean Fried Chicken Wings]]<br /> * [[Murgh Makhani]]<br /> * [[Paella]]<br /> * [[Paella Valenciana]]<br /> * [[Tex-Mex Chicken and Rice]]<br /> * [[White Chili]]</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1224 2025-05-11T19:22:52Z

<p>Tammy: </p> <hr /> <div>Ingredients<br /> <br /> * 1 batch Cumin Rice, cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken, rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herzdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> Directions <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1223 2025-05-11T19:22:15Z

<p>Tammy: </p> <hr /> <div>* 1 batch Cumin Rice, cooled<br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken, rotisserie chicken or poached chicken)<br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herzdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Tex_Mex_Casserole_Bake&diff=1222 2025-05-11T19:21:18Z

<p>Tammy: Created page with &quot;* 1 batch Cumin Rice, cooled * 2 cups cooked, medium diced chicken breast (either grilled chicken, rotisserie chicken or poached chicken) * 1 cup white or yellow onion, small dice * 1/2 large or 1 small red pepper, small dice * 1 poblano pepper, seeded, small * 2 cloves garlic, minced * 1 small can diced Ortega chilies, drained * 2 small cans Herzdez green salsa * 1/2 tsp salt * 1 tsp chili powder * 1/2 cup cilantro, small dice * 1 and 1/2 cup Monterey jack cheese * o...&quot;</p> <hr /> <div>* 1 batch Cumin Rice, cooled<br /> <br /> * 2 cups cooked, medium diced chicken breast (either grilled chicken, rotisserie chicken or poached chicken)<br /> <br /> * 1 cup white or yellow onion, small dice<br /> * 1/2 large or 1 small red pepper, small dice<br /> * 1 poblano pepper, seeded, small<br /> * 2 cloves garlic, minced<br /> * 1 small can diced Ortega chilies, drained<br /> * 2 small cans Herzdez green salsa <br /> * 1/2 tsp salt<br /> * 1 tsp chili powder<br /> * 1/2 cup cilantro, small dice<br /> * 1 and 1/2 cup Monterey jack cheese<br /> * optional cotijia and 1/3 cream cheese (pinch off pieces and distribute before folding in) <br /> <br /> # Saute onion, red pepper, poblano with pinch of salt until soft and onions are translucent. <br /> # Add garlic, saute 30 second to 1 minute.<br /> # Add drained chilies and green salsa.<br /> # Add salt and chili powder. <br /> <br /> # Gently fold together cumin rice, diced chicken, sauteed veg/salsa mix, chopped cilantro. <br /> # Lightly fold in 1 cup Monetary jack (reserving 1/2 cup), (cotijia, cream cheese if available)<br /> <br /> # Pour into sprayed 9x13 pan, top with 1/2 cup jack cheese.<br /> <br /> # Bake 350 uncovered for 30 - 40 minutes or until bubbly.</div>

Tammy https://family.pdxist.com/index.php?title=Casseroles&diff=1221 2025-05-11T18:58:58Z

<p>Tammy: Created page with &quot;* Tex Mex Casserole Bake&quot;</p> <hr /> <div>* [[Tex Mex Casserole Bake]]</div>

Tammy https://family.pdxist.com/index.php?title=Main_Page&diff=1220 2025-05-11T18:58:11Z

<p>Tammy: </p> <hr /> <div>__NOTOC__<br /> <br /> [[File:family.png|128px|right|Wiki icon]]<br /> <br /> &lt;strong&gt;Welcome to the Burleson Family Wiki.&lt;/strong&gt;<br /> <br /> This is a place for the sharing and continuous improvement of recipes. All recipes must be public domain or contain a citation (with link, if possible) to the original source.<br /> <br /> === Categories ===<br /> <br /> This is generally the categorization from America's Test Kitchen cookbook with a few tweaks.<br /> <br /> * [[Appetizers]]<br /> * [[Casseroles]]<br /> * [[Salads]]<br /> * [[Sandwiches]]<br /> * [[Soups and Stews]]<br /> * [[Vegetables]]<br /> * [[Rice, Grains, and Beans]]<br /> * [[Pasta]]<br /> * [[Eggs and Breakfast]]<br /> * [[Shellfish]]<br /> * [[Poultry]]<br /> * [[Meat]]<br /> * [[Bread and Pizza]]<br /> * [[Quickbreads]]<br /> * [[Cookies]] - Cookies and Biscotti, Brownies and Bar, and Candy and Fudge<br /> * [[Cakes]]<br /> * [[Pies and Tarts]]<br /> * [[Fruit Desserts]]<br /> * [[Puddings and Custards]]<br /> * [[Frozen Desserts]]<br /> * [[Beverages]]<br /> * [[Sauces and Condiments]]<br /> * [[Non-Recipes]] - How-to Guides<br /> <br /> === Tags ===<br /> <br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Christmas Christmas]<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Heart+Healthy Heart Healthy]<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Instapot Instapot]<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Vegetarian Vegetarian]<br /> <br /> === People ===<br /> <br /> * [https://family.pdxist.com/wiki/User:Tim Tim] - Your lovable admin<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Tammy Tammy] - Tim's wife<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Teresa Teresa] - Tim's mom<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Stephanie Stephanie] - Tammy's mom<br /> * Sue - Tammy's aunt<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Steve Steve] - Tammy's uncle<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Charmayne Charmayne] - Tammy's aunt<br /> * Molly - Tim's sister<br /> * [https://family.pdxist.com/index.php?title=Special%3ASearch&amp;search=Tess Tess] - Tim's niece<br /> <br /> === Other Information ===<br /> <br /> This wiki is visible to the public. Do not add confidential information.<br /> <br /> This is a work in progress. All content is subject to revision. That what wiki do.<br /> <br /> This wiki was launched on 29-NOV-2021. We hope you enjoy! Edit privileges are reserved to family and friends. Want to join in? Great! Just ask Tim for an account.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1219 2025-05-11T18:55:54Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> * 1 Cup uncooked rice - rinsed well<br /> * 1-2/3 cup chicken broth<br /> * 1 tsp kosher salt<br /> * 1/4 tsp ground pepper<br /> * 1 tsp cumin<br /> * 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> # Preheat oven to 375 F.<br /> # Rinse rice until water is clear.<br /> # Bring water to boil in an oven safe pot.<br /> # Combine broth and rice.<br /> # Stir in salt, pepper, cumin and cilantro.<br /> # Cover and bake 25 min.<br /> # Fluff with fork.<br /> # Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.<br /> <br /> <br /> *If using for a casserole, let rice cool completely, 2 hours at least.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1218 2025-05-11T18:55:37Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> * 1 Cup uncooked rice - rinsed well<br /> * 1-2/3 cup chicken broth<br /> * 1 tsp kosher salt<br /> * 1/4 tsp ground pepper<br /> * 1 tsp cumin<br /> * 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> # Preheat oven to 375 F.<br /> # Rinse rice until water is clear.<br /> # Bring water to boil in an oven safe pot.<br /> # Combine broth and rice.<br /> # Stir in salt, pepper, cumin and cilantro.<br /> # Cover and bake 25 min.<br /> # Fluff with fork.<br /> # Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.<br /> <br /> ** If using for a casserole, let rice cool completely, 2 hours at least.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1217 2025-05-11T18:54:18Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> * 1 Cup uncooked rice - rinsed well<br /> * 1-2/3 cup chicken broth<br /> * 1 tsp kosher salt<br /> * 1/4 tsp ground pepper<br /> * 1 tsp cumin<br /> * 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> # Preheat oven to 375 F.<br /> # Rinse rice until water is clear.<br /> # Bring water to boil in an oven safe pot.<br /> # Combine broth and rice.<br /> # Stir in salt, pepper, cumin and cilantro.<br /> # Cover and bake 25 min.<br /> # Fluff with fork.<br /> # Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1216 2025-05-11T18:53:44Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> * 1 Cup uncooked rice - rinsed well<br /> * 1-2/3 cup chicken broth<br /> * 1 tsp kosher salt<br /> * 1/4 tsp ground pepper<br /> * 1 tsp cumin<br /> * 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> # Preheat oven to 375 F.<br /> # Rinse rice until water is clear.<br /> # Bring water to boil in an oven safe pot.<br /> # Combine broth and rice.<br /> # Stir in salt, pepper, cumin and cilantro.<br /> # Cover and bake 25 min.<br /> # Fluff with fork.<br /> # Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1215 2025-05-11T18:52:45Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> * 1 Cup uncooked rice - rinsed well<br /> * 1-2/3 cup chicken broth<br /> * 1 tsp kosher salt<br /> * 1/4 tsp ground pepper<br /> * 1 tsp cumin<br /> * 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> Preheat oven to 375 F.<br /> Rinse rice until water is clear.<br /> Bring water to boil in an oven safe pot.<br /> Combine broth and rice.<br /> Stir in salt, pepper, cumin and cilantro.<br /> Cover and bake 25 min.<br /> Fluff with fork.<br /> Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1214 2025-05-11T18:51:35Z

<p>Tammy: </p> <hr /> <div>Ingredients <br /> <br /> 1 Cup uncooked rice - rinsed well<br /> 1-2/3 cup chicken broth<br /> 1 tsp kosher salt<br /> 1/4 tsp ground pepper<br /> 1 tsp cumin<br /> 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> Preheat oven to 375 F.<br /> Rinse rice until water is clear.<br /> Bring water to boil in an oven safe pot.<br /> Combine broth and rice.<br /> Stir in salt, pepper, cumin and cilantro.<br /> <br /> Cover and bake 25 min.<br /> Fluff with fork.<br /> Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.</div>

Tammy https://family.pdxist.com/index.php?title=Cumin_Rice&diff=1213 2025-05-11T18:50:25Z

<p>Tammy: Created page with &quot;Ingredients 1 Cup uncooked rice - rinsed well 1-2/3 cup chicken broth 1 tsp kosher salt 1/4 tsp ground pepper 1 tsp cumin 1 cup small chopped cilantro with stems Directions Preheat oven to 375 F. Rinse rice until water is clear. Bring water to boil in an oven safe pot. Combine broth and rice. Stir in salt, pepper, cumin and cilantro. Cover and bake 25 min. Fluff with fork. Hang towel over pot handle (for safety), put dish towel un...&quot;</p> <hr /> <div>Ingredients <br /> <br /> 1 Cup uncooked rice - rinsed well<br /> 1-2/3 cup chicken broth<br /> 1 tsp kosher salt<br /> 1/4 tsp ground pepper<br /> 1 tsp cumin<br /> 1 cup small chopped cilantro with stems<br /> <br /> <br /> Directions<br /> <br /> Preheat oven to 375 F.<br /> Rinse rice until water is clear.<br /> Bring water to boil in an oven safe pot.<br /> Combine broth and rice.<br /> Stir in salt, pepper, cumin and cilantro.<br /> <br /> Cover and bake 25 min.<br /> Fluff with fork.<br /> Hang towel over pot handle (for safety), put dish towel under lid, let sit five minutes.</div>

Tammy https://family.pdxist.com/index.php?title=Rice,_Grains,_and_Beans&diff=1212 2025-05-11T18:43:52Z

<p>Tammy: </p> <hr /> <div>* [[Cajun Fried Rice]]<br /> * [[Calico Beans]]<br /> * [[How to Make Rice]] in the Oven<br /> * [[Cumin Rice]] in the Oven <br /> * [[Red Beans and Rice]]<br /> * [[Refried Beans]]<br /> * [[Spicy Rice &amp; Stir Fry]]<br /> * [[Yum Bowl]]</div>

Tammy https://family.pdxist.com/index.php?title=Greek_Tomato_Salad&diff=864 2022-03-16T18:21:35Z

<p>Tammy: Created page with &quot;==== Greek Tomato Cucumber Salad ==== * 1/2 cucumber, English or Persian * 2 large plum tomatoes * 1/2 red onion * 8 kalamata olives, quartered * 1 tablespoon olive oil * Juice of 1/2 lemon * 1 tsp za'atar * Sea salt and cracked black pepper * 1/8 to 1/4 cup if crumbled feta cheese Combine all ingredients into bowl except feta cheese. Refrigerate for several hours to marry. Before serving let come to room temp for 20 minutes. Fold in feta cheese and plate.&quot;</p> <hr /> <div>==== Greek Tomato Cucumber Salad ====<br /> <br /> * 1/2 cucumber, English or Persian <br /> * 2 large plum tomatoes<br /> * 1/2 red onion<br /> * 8 kalamata olives, quartered<br /> * 1 tablespoon olive oil<br /> * Juice of 1/2 lemon<br /> * 1 tsp za'atar <br /> * Sea salt and cracked black pepper<br /> * 1/8 to 1/4 cup if crumbled feta cheese<br /> <br /> Combine all ingredients into bowl except feta cheese. Refrigerate for several hours to marry. Before serving let come to room temp for 20 minutes. Fold in feta cheese and plate.</div>

Tammy https://family.pdxist.com/index.php?title=Salads&diff=863 2022-03-16T18:17:33Z

<p>Tammy: </p> <hr /> <div>* [[Coleslaw]]<br /> * [[Cranberry Jello Salad (Annie)]]<br /> * [[Cranberry Salad (Nonnie)]]<br /> * [[Greek Tomato Salad]]<br /> * [[McFadden Kale Salad]]<br /> * [[Mediterranean Chickpea Salad]]<br /> * [[Red Onion and Orange Salad]]</div>

Tammy https://family.pdxist.com/index.php?title=Lamb_Meatballs&diff=862 2022-03-16T18:15:19Z

<p>Tammy: /* Directions */</p> <hr /> <div>__NOTOC__<br /> <br /> aka Spiced Lamb Meatballs with Roasted Garlic Hummus &amp; Cucumber Salad<br /> <br /> Source: https://dennistheprescott.com/2019/11/13/spiced-lamb-meatballs-with-roasted-garlic-hummus-cucumber-salad/<br /> <br /> Yield: 4 to 6 servings.<br /> <br /> === Tammy's Notes ===<br /> <br /> Serve with [[Hummus]].<br /> <br /> === Ingredients ===<br /> <br /> ==== Meatballs ====<br /> <br /> * 1-1/2 pounds ground lamb<br /> * 1/2 cup breadcrumbs<br /> * 1 free range egg<br /> * 2 garlic cloves, minced<br /> * 1 teaspoon smoked paprika<br /> * Zest of 1 lemon<br /> * 2 tablespoons mint leaves, chopped<br /> * 2 tablespoons cilantro leaves, chopped<br /> * Sea salt and freshly cracked black pepper<br /> * 2 tablespoons olive oil<br /> <br /> ==== Greek Tomato Cucumber Salad ====<br /> <br /> * 1/2 English cucumber<br /> * 2 large plum tomatoes<br /> * 1/2 red onion<br /> * 8 kalamata olives, quartered<br /> * 1 tablespoon olive oil<br /> * Juice of 1/2 lemon<br /> * 1 tsp za'atar <br /> * Sea salt and cracked black pepper<br /> * 1/8 to 1/4 cup if crumbled feta cheese<br /> <br /> ==== To Build ====<br /> <br /> * 2 tablespoons toasted pine nuts<br /> * 2 tablespoons pomegranate arils (seeds)<br /> * 1/2 cup Greek yogurt<br /> * 1/4 cup crumbled feta cheese<br /> * Handful of fresh mint leaves<br /> * Handful of fresh cilantro leaves<br /> * Pita bread, to serve<br /> <br /> === Directions ===<br /> <br /> # Preheat the oven to 350 degrees F.<br /> # Meatball time. Combine all of the meatballs ingredients in a large bowl and season with salt and pepper. Mix well, then shape into small, golf ball-sized meatballs. Heat an oven-safe skillet over medium heat and pour in the oil. When hot, add the balls and brown on all sides. Transfer the skillet to the oven and bake for about 10 minutes (or until cooked through). Awesome.<br /> # Meanwhile, prepare the salad. Combine tomatoes, cucumber, red onion, olives, oil, lemon, and season with za'atar, kosher salt and cracked black pepper. Toss to mix and set aside. Before serving fold in feta cheese. <br /> # Divide about 1/4 cup of hummus onto each serving plate, then top with meatballs. Divide the salad onto each plate, the dollop on the yogurt. Sprinkle over the feta cheese, pine nuts, pomegranate seeds, and garnish with mint and cilantro leaves. Serve with pita bread. Delicious!</div>

Tammy https://family.pdxist.com/index.php?title=Lamb_Meatballs&diff=861 2022-03-16T18:13:42Z

<p>Tammy: /* Tomato Cucumber Salad */</p> <hr /> <div>__NOTOC__<br /> <br /> aka Spiced Lamb Meatballs with Roasted Garlic Hummus &amp; Cucumber Salad<br /> <br /> Source: https://dennistheprescott.com/2019/11/13/spiced-lamb-meatballs-with-roasted-garlic-hummus-cucumber-salad/<br /> <br /> Yield: 4 to 6 servings.<br /> <br /> === Tammy's Notes ===<br /> <br /> Serve with [[Hummus]].<br /> <br /> === Ingredients ===<br /> <br /> ==== Meatballs ====<br /> <br /> * 1-1/2 pounds ground lamb<br /> * 1/2 cup breadcrumbs<br /> * 1 free range egg<br /> * 2 garlic cloves, minced<br /> * 1 teaspoon smoked paprika<br /> * Zest of 1 lemon<br /> * 2 tablespoons mint leaves, chopped<br /> * 2 tablespoons cilantro leaves, chopped<br /> * Sea salt and freshly cracked black pepper<br /> * 2 tablespoons olive oil<br /> <br /> ==== Greek Tomato Cucumber Salad ====<br /> <br /> * 1/2 English cucumber<br /> * 2 large plum tomatoes<br /> * 1/2 red onion<br /> * 8 kalamata olives, quartered<br /> * 1 tablespoon olive oil<br /> * Juice of 1/2 lemon<br /> * 1 tsp za'atar <br /> * Sea salt and cracked black pepper<br /> * 1/8 to 1/4 cup if crumbled feta cheese<br /> <br /> ==== To Build ====<br /> <br /> * 2 tablespoons toasted pine nuts<br /> * 2 tablespoons pomegranate arils (seeds)<br /> * 1/2 cup Greek yogurt<br /> * 1/4 cup crumbled feta cheese<br /> * Handful of fresh mint leaves<br /> * Handful of fresh cilantro leaves<br /> * Pita bread, to serve<br /> <br /> === Directions ===<br /> <br /> # Preheat the oven to 350 degrees F.<br /> # Meatball time. Combine all of the meatballs ingredients in a large bowl and season with salt and pepper. Mix well, then shape into small, golf ball-sized meatballs. Heat an oven-safe skillet over medium heat and pour in the oil. When hot, add the balls and brown on all sides. Transfer the skillet to the oven and bake for about 10 minutes (or until cooked through). Awesome.<br /> # Meanwhile, prepare the salad. Combine tomatoes, cucumber, red onion, oil, lemon, and season with sea salt and cracked black pepper. Toss to mix and set aside.<br /> # Divide about 1/4 cup of hummus onto each serving plate, then top with meatballs. Divide the salad onto each plate, the dollop on the yogurt. Sprinkle over the feta cheese, pine nuts, pomegranate seeds, and garnish with mint and cilantro leaves. Serve with pita bread. Delicious!</div>

Tammy https://family.pdxist.com/index.php?title=Buttermil_Biscuits&diff=856 2022-03-03T01:53:01Z

<p>Tammy: </p> <hr /> <div>From Chef Scott Peacock<br /> <br /> *See below for homemade backing soda<br /> **follow recipe to a T. <br /> <br /> Ingredients<br /> 1 tablespoon plus 1 teaspoon Scott's homemade baking powder or store bought<br /> 5 cups SIFTED unbleached all-purpose flour, plus more as needed<br /> 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt<br /> ½ cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces<br /> 2 cups chilled cultured buttermilk, plus more as needed<br /> 3 tablespoons unsalted butter, melted<br /> <br /> Instructions<br /> <br /> Step 1<br /> <br /> Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.<br /> <br /> Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)<br /> <br /> Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.<br /> <br /> Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a parchment-lined baking sheet. OR, press and roll into a rectangle, pierce the dough at 1/2-inch intervals and cut into squares. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.<br /> <br /> <br /> Homemade Baking Powder<br /> <br /> 1 tablespoon cream of tartar<br /> 1 tablespoon baking soda<br /> <br /> Combine and pass though sieve three times to prevent lumps in mixture. Keeps 6 weeks.</div>

Tammy https://family.pdxist.com/index.php?title=Buttermil_Biscuits&diff=855 2022-03-03T01:50:02Z

<p>Tammy: </p> <hr /> <div>*See below for homemade backing soda<br /> **follow recipe to a T. <br /> <br /> Ingredients<br /> 1 tablespoon plus 1 teaspoon Scott's homemade baking powder or store bought<br /> 5 cups SIFTED unbleached all-purpose flour, plus more as needed<br /> 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt<br /> ½ cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces<br /> 2 cups chilled cultured buttermilk, plus more as needed<br /> 3 tablespoons unsalted butter, melted<br /> <br /> Instructions<br /> <br /> Step 1<br /> <br /> Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.<br /> <br /> Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)<br /> <br /> Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.<br /> <br /> Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a parchment-lined baking sheet. OR, press and roll into a rectangle, pierce the dough at 1/2-inch intervals and cut into squares. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.<br /> <br /> <br /> Homemade Baking Powder<br /> <br /> 1 tablespoon cream of tartar<br /> 1 tablespoon baking soda<br /> <br /> Combine and pass though sieve three times to prevent lumps in mixture. Keeps 6 weeks.</div>

Tammy https://family.pdxist.com/index.php?title=Buttermil_Biscuits&diff=854 2022-03-03T01:10:49Z

<p>Tammy: Created page with &quot;*See below for homemade backing soda **follow recipe to a T. Ingredients 1 tablespoon plus 1 teaspoon Scott's homemade baking powder or store bought 5 cups sifted unbleached all-purpose flour, plus more as needed 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt ½ cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces 2 cups chilled cultured buttermilk, plus more as needed 3 tablespoons unsalted butter, melted...&quot;</p> <hr /> <div>*See below for homemade backing soda<br /> **follow recipe to a T. <br /> <br /> Ingredients<br /> 1 tablespoon plus 1 teaspoon Scott's homemade baking powder or store bought<br /> 5 cups sifted unbleached all-purpose flour, plus more as needed<br /> 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt<br /> ½ cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces<br /> 2 cups chilled cultured buttermilk, plus more as needed<br /> 3 tablespoons unsalted butter, melted<br /> <br /> Instructions<br /> <br /> Step 1<br /> <br /> Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.<br /> <br /> Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)<br /> <br /> Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.<br /> Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.<br /> <br /> <br /> Homemade Baking Powder<br /> <br /> 1 tablespoon cream of tartar<br /> 1 tablespoon baking soda<br /> <br /> Combine and pass though sieve three times to prevent lumps in mixture. Keeps 6 weeks.</div>

Tammy https://family.pdxist.com/index.php?title=Bread_and_Pizza&diff=853 2022-03-03T01:03:56Z

<p>Tammy: </p> <hr /> <div>* [[Buttermil Biscuits]]<br /> * [[Cranberry Bread (Stephanie)]]<br /> * [[Cranberry Orange Bread]]<br /> * [[Fancy Garlic Bread - Two Ways]]<br /> * [[Stromzoni]]</div>

Tammy https://family.pdxist.com/index.php?title=Fancy_Garlic_Bread&diff=852 2022-03-02T21:32:41Z

<p>Tammy: Tammy moved page Fancy Garlic Bread to Fancy Garlic Bread - Two Ways</p> <hr /> <div>#REDIRECT [[Fancy Garlic Bread - Two Ways]]</div>

Tammy https://family.pdxist.com/index.php?title=Fancy_Garlic_Bread_-_Two_Ways&diff=851 2022-03-02T21:32:41Z

<p>Tammy: Tammy moved page Fancy Garlic Bread to Fancy Garlic Bread - Two Ways</p> <hr /> <div>First method <br /> <br /> Ingredients:<br /> <br /> 1/2 cup (220 g) salted butter, softened<br /> <br /> 3-4 garlic cloves, finely chopped<br /> <br /> 2 tablespoons parsley, finely chopped<br /> <br /> 2 tablespoons cup Parmigiano Reggiano, grated<br /> <br /> Instructions:<br /> <br /> Garlic Bread Method:<br /> <br /> In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.<br /> <br /> Cut bread in half lengthwise. <br /> <br /> Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge. <br /> <br /> Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes. <br /> <br /> Once golden brown and toasted, remove from the oven. Cut in to desired servings. <br /> <br /> <br /> Second method<br /> <br /> Ingredients:<br /> <br /> 1/2 cup (220 g) unsalted butter<br /> <br /> 5 garlic cloves, peeled<br /> <br /> 2-3 prosciutto slices<br /> <br /> 1 sprig of rosemary, chopped<br /> <br /> 3 Tbsp Italian parsley, finely chopped’<br /> <br /> ½ tablespoon Mama's Lil Red Peppers. diced<br /> <br /> Lemon zest<br /> <br /> 1/2 cup parmigiano reggiano, grated<br /> <br /> 1 Tbsp olive oil<br /> <br /> Salt <br /> <br /> Pepper<br /> <br /> Bread<br /> <br /> <br /> Instructions:<br /> <br /> n a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted. <br /> <br /> Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.<br /> <br /> Stir in a bowl set in an ice bath until the right consistency is reached. <br /> <br /> Remove the garlic and mash into a paste then add back to the butter. <br /> <br /> Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.<br /> <br /> Chop prosciutto into a medium-fine crumble. <br /> <br /> Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.<br /> <br /> Add chopped black garlic to the confit butter mixture along with peppers, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine. <br /> <br /> Slice the bread lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes. <br /> <br /> Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.<br /> <br /> Add back to the oven under the broiler for 2-4 minutes. <br /> <br /> Let the bread cool slightly before topping with the prosciutto topping. <br /> <br /> Slice and serve.</div>

Tammy https://family.pdxist.com/index.php?title=Bread_and_Pizza&diff=850 2022-03-02T21:30:16Z

<p>Tammy: </p> <hr /> <div>* [[Cranberry Bread (Stephanie)]]<br /> * [[Cranberry Orange Bread]]<br /> * [[Fancy Garlic Bread - Two Ways]]<br /> * [[Stromzoni]]</div>

Tammy https://family.pdxist.com/index.php?title=Fancy_Garlic_Bread_-_Two_Ways&diff=849 2022-03-02T21:29:32Z

<p>Tammy: Created page with &quot;First method Ingredients: 1/2 cup (220 g) salted butter, softened 3-4 garlic cloves, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons cup Parmigiano Reggiano, grated Instructions: Garlic Bread Method: In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined. Cut bread in half lengthwise. Using a flat end spatula, spread th...&quot;</p> <hr /> <div>First method <br /> <br /> Ingredients:<br /> <br /> 1/2 cup (220 g) salted butter, softened<br /> <br /> 3-4 garlic cloves, finely chopped<br /> <br /> 2 tablespoons parsley, finely chopped<br /> <br /> 2 tablespoons cup Parmigiano Reggiano, grated<br /> <br /> Instructions:<br /> <br /> Garlic Bread Method:<br /> <br /> In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.<br /> <br /> Cut bread in half lengthwise. <br /> <br /> Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge. <br /> <br /> Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes. <br /> <br /> Once golden brown and toasted, remove from the oven. Cut in to desired servings. <br /> <br /> <br /> Second method<br /> <br /> Ingredients:<br /> <br /> 1/2 cup (220 g) unsalted butter<br /> <br /> 5 garlic cloves, peeled<br /> <br /> 2-3 prosciutto slices<br /> <br /> 1 sprig of rosemary, chopped<br /> <br /> 3 Tbsp Italian parsley, finely chopped’<br /> <br /> ½ tablespoon Mama's Lil Red Peppers. diced<br /> <br /> Lemon zest<br /> <br /> 1/2 cup parmigiano reggiano, grated<br /> <br /> 1 Tbsp olive oil<br /> <br /> Salt <br /> <br /> Pepper<br /> <br /> Bread<br /> <br /> <br /> Instructions:<br /> <br /> n a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted. <br /> <br /> Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.<br /> <br /> Stir in a bowl set in an ice bath until the right consistency is reached. <br /> <br /> Remove the garlic and mash into a paste then add back to the butter. <br /> <br /> Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.<br /> <br /> Chop prosciutto into a medium-fine crumble. <br /> <br /> Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.<br /> <br /> Add chopped black garlic to the confit butter mixture along with peppers, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine. <br /> <br /> Slice the bread lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes. <br /> <br /> Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.<br /> <br /> Add back to the oven under the broiler for 2-4 minutes. <br /> <br /> Let the bread cool slightly before topping with the prosciutto topping. <br /> <br /> Slice and serve.</div>

Tammy https://family.pdxist.com/index.php?title=Bread_and_Pizza&diff=848 2022-03-02T21:20:13Z

<p>Tammy: </p> <hr /> <div>* [[Cranberry Bread (Stephanie)]]<br /> * [[Cranberry Orange Bread]]<br /> * [[Fancy Garlic Bread]]<br /> * [[Stromzoni]]</div>

Tammy https://family.pdxist.com/index.php?title=Guinness_Lamb_Stew&diff=847 2022-03-02T02:49:29Z

<p>Tammy: </p> <hr /> <div>https://www.myrecipes.com/recipe/guinness-lamb-stew<br /> <br /> Ingredient <br /> 8 teaspoons olive oil, divided<br /> 2 cups chopped onion<br /> 1 tablespoon chopped fresh thyme<br /> 1 ½ teaspoons chopped fresh rosemary<br /> 3 tablespoons all-purpose flour<br /> 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes<br /> 1 teaspoon salt, divided<br /> ¾ teaspoon freshly ground black pepper, divided<br /> 2 cups Guinness Stout<br /> 1 tablespoon tomato paste<br /> 3 cups fat-free, lower-sodium beef broth<br /> 1 bay leaf<br /> 2 cups cubed peeled Yukon gold potato<br /> 3 cups 1-inch-thick diagonally sliced carrot<br /> ⅓ cup chopped fresh parsley<br /> <br /> Directions<br /> Instructions Checklist<br /> <br /> Step 1<br /> <br /> Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.<br /> Step 2<br /> <br /> Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.</div>

Tammy https://family.pdxist.com/index.php?title=Guinness_Lamb_Stew&diff=846 2022-02-27T22:41:16Z

<p>Tammy: </p> <hr /> <div>https://www.myrecipes.com/recipe/guinness-lamb-stew<br /> <br /> Ingredient <br /> 8 teaspoons olive oil, divided<br /> 2 cups chopped onion<br /> 1 tablespoon chopped fresh thyme<br /> 1 ½ teaspoons chopped fresh rosemary<br /> 3 tablespoons all-purpose flour<br /> 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes<br /> 1 teaspoon salt, divided<br /> ¾ teaspoon freshly ground black pepper, divided<br /> 2 cups Guinness Stout<br /> 1 tablespoon tomato paste<br /> 3 cups fat-free, lower-sodium beef broth<br /> 1 bay leaf<br /> 2 cups cubed peeled Yukon gold potato<br /> 3 cups 1-inch-thick diagonally sliced carrot<br /> 1 tablespoon whole-grain Dijon mustard<br /> ⅓ cup chopped fresh parsley<br /> <br /> Directions<br /> Instructions Checklist<br /> <br /> Step 1<br /> <br /> Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.<br /> Step 2<br /> <br /> Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.</div>

Tammy https://family.pdxist.com/index.php?title=Guinness_Lamb_Stew&diff=845 2022-02-27T22:39:36Z

<p>Tammy: </p> <hr /> <div>https://www.myrecipes.com/recipe/guinness-lamb-stew<br /> <br /> Ingredient <br /> 8 teaspoons olive oil, divided<br /> 2 cups chopped onion<br /> 1 tablespoon chopped fresh thyme<br /> 1 ½ teaspoons chopped fresh rosemary<br /> 3 tablespoons all-purpose flour<br /> 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes<br /> 1 teaspoon salt, divided<br /> ¾ teaspoon freshly ground black pepper, divided<br /> 2 cups Guinness Stout<br /> 1 tablespoon tomato paste<br /> 3 cups fat-free, lower-sodium beef broth<br /> 1 bay leaf<br /> 2 cups cubed peeled Yukon gold potato<br /> 2 cups 1-inch-thick diagonally sliced carrot<br /> 8 ounces baby turnips, peeled and quartered<br /> 1 tablespoon whole-grain Dijon mustard<br /> ⅓ cup chopped fresh parsley<br /> <br /> Directions<br /> Instructions Checklist<br /> <br /> Step 1<br /> <br /> Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.<br /> Step 2<br /> <br /> Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.</div>

Tammy https://family.pdxist.com/index.php?title=Guinness_Lamb_Stew&diff=844 2022-02-27T22:38:55Z

<p>Tammy: Created page with &quot;Guinness Lamb Stew Ingredient 8 teaspoons olive oil, divided 2 cups chopped onion 1 tablespoon chopped fresh thyme 1 ½ teaspoons chopped fresh rosemary 3 tablespoons all-purpose flour 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 2 cups Guinness Stout 1 tablespoon tomato paste 3 cups fat-free, lower-sodium beef broth 1 bay...&quot;</p> <hr /> <div>Guinness Lamb Stew<br /> <br /> Ingredient <br /> 8 teaspoons olive oil, divided<br /> 2 cups chopped onion<br /> 1 tablespoon chopped fresh thyme<br /> 1 ½ teaspoons chopped fresh rosemary<br /> 3 tablespoons all-purpose flour<br /> 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes<br /> 1 teaspoon salt, divided<br /> ¾ teaspoon freshly ground black pepper, divided<br /> 2 cups Guinness Stout<br /> 1 tablespoon tomato paste<br /> 3 cups fat-free, lower-sodium beef broth<br /> 1 bay leaf<br /> 2 cups cubed peeled Yukon gold potato<br /> 2 cups 1-inch-thick diagonally sliced carrot<br /> 8 ounces baby turnips, peeled and quartered<br /> 1 tablespoon whole-grain Dijon mustard<br /> ⅓ cup chopped fresh parsley<br /> <br /> Directions<br /> Instructions Checklist<br /> <br /> Step 1<br /> <br /> Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.<br /> Step 2<br /> <br /> Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.</div>

Tammy https://family.pdxist.com/index.php?title=Soups_and_Stews&diff=843 2022-02-27T22:35:31Z

<p>Tammy: </p> <hr /> <div>* [[Beef Stew With Red Wine]]<br /> * [[Boilermaker’s Chili]]<br /> * [[Broccoli Cheese Soup]]<br /> * [[Chicken Noodle Soup]]<br /> * [[Cincinnati Chili]]<br /> * [[Clam Chowder]] - New England<br /> * [[Clam Chowder (Manhattan)]]<br /> * [[French Onion Soup]]<br /> * [[Gumbo]]<br /> * [[Guinness Lamb Stew]]<br /> * [[Hobo Chili]]<br /> * [[Hungarian Beef Stew]]<br /> * [[Mexican Chicken Soup]]<br /> * [[Minestrone]]<br /> * [[Minestrone (Stephanie and Karen)]]<br /> * [[Panang Curry]]<br /> * [[Pozole]]<br /> * [[Pumpkin Soup]]<br /> * [[Split Pea Soup]]<br /> * [[Tom Kha Gai]]<br /> * [[Tom Yum]]<br /> * [[White Chili with Chicken]]<br /> * [[Won Ton Noodle Soup]]</div>

Tammy https://family.pdxist.com/index.php?title=Soups_and_Stews&diff=842 2022-02-27T22:26:40Z

<p>Tammy: </p> <hr /> <div>* [[Beef Stew With Red Wine]]<br /> * [[Boilermaker’s Chili]]<br /> * [[Broccoli Cheese Soup]]<br /> * [[Chicken Noodle Soup]]<br /> * [[Cincinnati Chili]]<br /> * [[Clam Chowder]] - New England<br /> * [[Clam Chowder (Manhattan)]]<br /> * [[French Onion Soup]]<br /> * [[Gumbo]]<br /> * [[Hobo Chili]]<br /> * [[Hungarian Beef Stew]]<br /> * [[Mexican Chicken Soup]]<br /> * [[Minestrone]]<br /> * [[Minestrone (Stephanie and Karen)]]<br /> * [[Panang Curry]]<br /> * [[Pozole]]<br /> * [[Pumpkin Soup]]<br /> * [[Split Pea Soup]]<br /> * [[Tom Kha Gai]]<br /> * [[Tom Yum]]<br /> * [[White Chili with Chicken]]<br /> * [[Won Ton Noodle Soup]]</div>

Tammy https://family.pdxist.com/index.php?title=Soups_and_Stews&diff=841 2022-02-27T22:26:26Z

<p>Tammy: </p> <hr /> <div>* [[Beef Stew With Red Wine]]<br /> * [[Boilermaker’s Chili]]<br /> * [[Broccoli Cheese Soup]]<br /> * [[Chicken Noodle Soup]]<br /> * [[Cincinnati Chili]]<br /> * [[Clam Chowder]] - New England<br /> * [[Clam Chowder (Manhattan)]]<br /> * [[French Onion Soup]]<br /> * [[Guinness Lamb Stew]]<br /> * [[Gumbo]]<br /> * [[Hobo Chili]]<br /> * [[Hungarian Beef Stew]]<br /> * [[Mexican Chicken Soup]]<br /> * [[Minestrone]]<br /> * [[Minestrone (Stephanie and Karen)]]<br /> * [[Panang Curry]]<br /> * [[Pozole]]<br /> * [[Pumpkin Soup]]<br /> * [[Split Pea Soup]]<br /> * [[Tom Kha Gai]]<br /> * [[Tom Yum]]<br /> * [[White Chili with Chicken]]<br /> * [[Won Ton Noodle Soup]]</div>

Tammy https://family.pdxist.com/index.php?title=Clam_Chowder_(Retired)&diff=779 2022-01-21T01:53:59Z

<p>Tammy: /* Ingredients */</p> <hr /> <div>__NOTOC__<br /> <br /> Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/<br /> <br /> Yield: 5 servings<br /> <br /> See Tammy's important information regarding [[Canned Clams]].<br /> <br /> === Tim's Notes ===<br /> <br /> This recipe claims to be a contest winner. We'll see.<br /> <br /> Substitutions:<br /> <br /> * Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?<br /> * Grind fresh razor clams<br /> * Eliminate flour; cook recipe longer<br /> * Regular half-and-half (not fat free)<br /> <br /> === Ingredients ===<br /> <br /> * 4 center-cut bacon strips, diced into small pieces size of a pea<br /> * 2 celery ribs, small dice <br /> * 1 large onion, small dice <br /> * 1 garlic clove, minced<br /> * 3 small potatoes, peeled and cubed<br /> * 1 cup water<br /> * 1 bottle (8 ounces) clam juice<br /> * 3 teaspoons reduced-sodium chicken bouillon granules<br /> * 1/4 teaspoon white pepper<br /> * 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)<br /> * 1/3 cup all-purpose flour<br /> * 2 cups half-and-half, divided<br /> * 2 cans (6-1/2 ounces each) chopped clams, undrained<br /> * 2 tablespoons parsley, chopped<br /> <br /> === Directions ===<br /> <br /> # In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.<br /> # In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.<br /> # Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Top wit cooked bacon.</div>

Tammy https://family.pdxist.com/index.php?title=Clam_Chowder_(Retired)&diff=778 2022-01-21T01:53:16Z

<p>Tammy: /* Directions */</p> <hr /> <div>__NOTOC__<br /> <br /> Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/<br /> <br /> Yield: 5 servings<br /> <br /> See Tammy's important information regarding [[Canned Clams]].<br /> <br /> === Tim's Notes ===<br /> <br /> This recipe claims to be a contest winner. We'll see.<br /> <br /> Substitutions:<br /> <br /> * Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?<br /> * Grind fresh razor clams<br /> * Eliminate flour; cook recipe longer<br /> * Regular half-and-half (not fat free)<br /> <br /> === Ingredients ===<br /> <br /> * 4 center-cut bacon strips, diced into small pieces size <br /> * 2 celery ribs, small dice <br /> * 1 large onion, small dice <br /> * 1 garlic clove, minced<br /> * 3 small potatoes, peeled and cubed<br /> * 1 cup water<br /> * 1 bottle (8 ounces) clam juice<br /> * 3 teaspoons reduced-sodium chicken bouillon granules<br /> * 1/4 teaspoon white pepper<br /> * 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)<br /> * 1/3 cup all-purpose flour<br /> * 2 cups fat-free half-and-half, divided<br /> * 2 cans (6-1/2 ounces each) chopped clams, undrained<br /> * 2 tablespoons parsley, chopped<br /> <br /> === Directions ===<br /> <br /> # In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.<br /> # In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.<br /> # Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Top wit cooked bacon.</div>

Tammy https://family.pdxist.com/index.php?title=Clam_Chowder_(Retired)&diff=777 2022-01-21T01:52:18Z

<p>Tammy: /* Ingredients */</p> <hr /> <div>__NOTOC__<br /> <br /> Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/<br /> <br /> Yield: 5 servings<br /> <br /> See Tammy's important information regarding [[Canned Clams]].<br /> <br /> === Tim's Notes ===<br /> <br /> This recipe claims to be a contest winner. We'll see.<br /> <br /> Substitutions:<br /> <br /> * Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?<br /> * Grind fresh razor clams<br /> * Eliminate flour; cook recipe longer<br /> * Regular half-and-half (not fat free)<br /> <br /> === Ingredients ===<br /> <br /> * 4 center-cut bacon strips, diced into small pieces size <br /> * 2 celery ribs, small dice <br /> * 1 large onion, small dice <br /> * 1 garlic clove, minced<br /> * 3 small potatoes, peeled and cubed<br /> * 1 cup water<br /> * 1 bottle (8 ounces) clam juice<br /> * 3 teaspoons reduced-sodium chicken bouillon granules<br /> * 1/4 teaspoon white pepper<br /> * 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)<br /> * 1/3 cup all-purpose flour<br /> * 2 cups fat-free half-and-half, divided<br /> * 2 cans (6-1/2 ounces each) chopped clams, undrained<br /> * 2 tablespoons parsley, chopped<br /> <br /> === Directions ===<br /> <br /> # In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.<br /> # In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.<br /> # Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Crumble the cooked bacon; sprinkle over each serving.</div>

Tammy https://family.pdxist.com/index.php?title=Clam_Chowder_(Retired)&diff=776 2022-01-21T01:51:27Z

<p>Tammy: /* Ingredients */</p> <hr /> <div>__NOTOC__<br /> <br /> Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/<br /> <br /> Yield: 5 servings<br /> <br /> See Tammy's important information regarding [[Canned Clams]].<br /> <br /> === Tim's Notes ===<br /> <br /> This recipe claims to be a contest winner. We'll see.<br /> <br /> Substitutions:<br /> <br /> * Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?<br /> * Grind fresh razor clams<br /> * Eliminate flour; cook recipe longer<br /> * Regular half-and-half (not fat free)<br /> <br /> === Ingredients ===<br /> <br /> * 4 center-cut bacon strips<br /> * 2 celery ribs, small dice <br /> * 1 large onion, small dice <br /> * 1 garlic clove, minced<br /> * 3 small potatoes, peeled and cubed<br /> * 1 cup water<br /> * 1 bottle (8 ounces) clam juice<br /> * 3 teaspoons reduced-sodium chicken bouillon granules<br /> * 1/4 teaspoon white pepper<br /> * 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)<br /> * 1/3 cup all-purpose flour<br /> * 2 cups fat-free half-and-half, divided<br /> * 2 cans (6-1/2 ounces each) chopped clams, undrained<br /> * 2 tablespoons parsley, chopped<br /> <br /> === Directions ===<br /> <br /> # In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.<br /> # In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.<br /> # Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Crumble the cooked bacon; sprinkle over each serving.</div>

Tammy