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| Topic: THE Recipe Thread | |
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Never heard of it, however, Oregon is good wine country, and the cheese is the best from Tillamook, thats where the best cheese and ice cream is made.
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Never heard of it, however, Oregon is good wine country, and the cheese is the best from Tillamook, thats where the best cheese and ice cream is made. It could be the seaside or breakers, been over six years. The one I liked for their beer was the Hopworks Brewery. |
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Its been so about ten years since I have been to the coast, I know the last time I was there seaside changed so much, I think all the coastal towns have, because of all the tourists, I remember a candy place at cannon beach called Bruces candy kitchen, don't know if its there anymore, made the best saltwater taffy and there was this little resaurant called Onies it burnt down a few years back, had the best pancakes, oops I am reminiscing.
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I ate at a restaurant name the light house. The food was so very grand. They had 20 different beers on tap. My boss liked that place.
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Never heard of the lighthouse, if thats here in Oregon, well Honey Bunny I am getting a bit tired, you have a good night.
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Never heard of the lighthouse, if thats here in Oregon, well Honey Bunny I am getting a bit tired, you have a good night.
Good night sweet dreams dear Honey Bunny.  
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PEPPER SALAD 1/2 cup of olive oil 1/4 cup of red wine vinegar 1 tsp of oregano Pinch of crushed red pepper flakes 2 cloves of garlic, peeled crushed, diced fine SALAD: 1 1/2 lb. red potatoes, scrubbed 3 lb. of lg. sweet red, yellow peppers julienne 2 jalapenos seeded, remove ribs in peppers fine diced 3 roasted whole green chilies diced removed seeds 4 yellow waxed peppers julienne 4 cherry peppers diced 2/3 cup of pitted sliced black olives 2/3 cup of minced red onion 3 green onions sliced fine both the green and white parts 2 tbsp of fresh cilantro chopped fine 1/4 lb. salami, cut into 1/4 inch wide strips Fresh ground pepper 3/4 lb. crumbled feta cheese Combine the ingredients for the vinaigrette. In a sauce pan bring the vinaigrette to a slow boil, turn off heat set aside. Boil potatoes in salted water to cover for 20 to 25 minutes or just until tender. Peel, slice and marinate in the vinaigrette dressing while they are still warm. Let stand until they reach room temperature. Roast the peppers under the broiler, about 2 inches from the heat, turning frequently, until the skin is blistered on all sides. Peel them under cold running water, remove the seeds. Cut peppers into julienne strips. Prepare the jalapeno peppers, and the yellow wax peppers. Diced cherry peppers, combine all peppers together with the potatoes in vinaigrette. Combine in the olives, onions, cilantro, salami, then grind pepper to taste. Toss salad and sprinkle feta cheese on top. Chill until serving. |
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SEAFOOD PASTA SALAD 3/4 cup plus 1 tbsp. extra virgin olive oil 2 lg. shallots, minced 7 garlic cloves, minced 1 cup of dry white wine 1 lb. of cleaned bay scallops 1 lb. med. shrimp, shelled and deveined 1 lb. sm. squid, cleaned and sliced into 1/4 inch rings 1 lg. tomato, peeled, seeded and minced, juices reserved 1 tbsp. fresh lemon juice 1 tbsp. chopped capers plus 2 tbsp. liquid from the jar 2 tbsp. of chopped fresh dill 1 1/2 tbsp. chopped fresh tarragon or 2 tsp. dried 2 tbsp. of fresh chopped parsley 1 tsp. chopped fresh thyme or 1/4 tsp. dried 1/2 tsp of sea salt 1/2 tsp. freshly ground black pepper 3 c. dried fusilli or other curly pasta 2 med. red bell peppers, thinly sliced 2 lg. celery ribs, finely diced 2 bunches watercress, lg. stems removed, torn into bite-size pieces Cut large tentacles in half. In a large non-aluminum saucepan, heat 1/4 cup of the olive oil over high heat. Add the shallots and 3 of the minced garlic cloves. Reduce the heat to low and cook, stirring occasionally, until softened and translucent, about 3 minutes. Increase the heat to high, add the white wine and bring to a boil. Add the scallops and cook for 1 minute. With a slotted spoon, transfer the scallops to a large shallow dish or platter to cool. Add the shrimp to the saucepan and cook until opaque, about 1 1/2 minutes. Remove the shrimp to the platter to cool. Add the squid to the saucepan and cook until tender, about 1 1/2 minutes. Remove to the platter to cool. Boil the shellfish poaching liquid until syrupy and reduced to 1/2 cup, about 5 minutes. Pour into a medium bowl and stir in the remaining 4 minced garlic cloves, tomato and its juice, lemon juice, capers and their liquid, dill, tarragon, parsley, thyme, salt and pepper. Whisk in 1/2 cup of the olive oil in a thin stream and set aside. The recipe can be prepared to this point up to 1 day ahead. Cover the seafood and dressing separately and refrigerate overnight. In a large pot of boiling salted water, cook the fusilli until tender but still firm, about 10 minutes. Drain and rinse under cold running water; drain well. In a large bowl, toss the fusilli with the remaining 1 tablespoon olive oil to lightly coat. Add the seafood, red peppers and celery. Stir in the dressing. Just before serving, add the watercress and toss well. |
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TANGY LEMON PEPPER POTATO SALAD SALAD: 6-8 potatoes, sliced 5 eggs, hard cooked 1/2 cup of sliced celery 1/4 cup of cooked drained garbanzo beans 1/4 cup of chopped green onions 2 tbsp of diced green chilies 1/4 cup of diced pepperoni DRESSING: 1/3 cup of sour cream 3 tbsp of plain yogurt 1 tbsp. Dijon mustard 1 tbsp of red wine vinegar 1 tbsp. of fresh lemon juice 1 tbsp of lemon zest 1/4 tsp. of sea salt 1/4 tsp of black pepper 1/4 tsp of onion powder 1/4 tsp of thyme 1/4 tsp of garlic powder 1/4 tsp of smoked paprika In large saucepan cook sliced potatoes in small amount of water until tender. Drain well. Cut 3 eggs into 8ths, reserve remaining eggs for garnish. In large bowl combine warm potatoes, eggs, beans, celery, green onions, green chilies, and pepperoni. In small bowl, combine all dressing ingredients; blend well. Spoon over salad mixture, toss gently to coat. Cover, refrigerate 2 hours before serving. |
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BBQ BEAN BAKE 1 lb. of lean hamburger 1 lb. bacon, chopped 1 large diced red onion 1 cup of catsup 1 cup of BBQ sauce 1 tsp. sea salt 3 seeded veins remove diced jalapenos 4 tbsp. of whole seed prepared mustard 2 tbsp of dark brown sugar 4 tbsp. molasses 1 cup of sweet chili sauce 1 tbsp. of red chili powder 1 tsp of paprika 1 tsp of ginger powder 1 tsp of garlic powder 3/4 tsp. pepper 2 (16 oz.) cans kidney beans 2 (16 oz.) cans pork n' beans 2 (16 oz.) cans butter beans or garbanzo beans Brown hamburger, bacon, onion. Drain fat. Combine all other ingredients except beans. Stir well, combine with the beans. Bake for 1 hour at 350 degrees. |
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FRESH PEACH CRISP 1/2 cup of quick cooking rolled oats 1/2 cup of packed dark brown sugar 1/4 cup of all-purpose flour 1 tbsp of white sugar 1 tsp. of ground cinnamon 1 tsp of ground ginger Dash of sea salt 1/4 cup of cold butter 2 1/2 lb. peaches (10 med.) In mixing bowl combine oats, brown sugar, flour, cinnamon, white sugar, ginger, and salt. Cut in butter until mixture is crumbly. Pieces of butter should be the size of coarse crumbs. Set aside. Peel peaches. Halve, pit and slice fruit; measure 5 cups. Place fruit in a 10 x 6 x 2 inch baking dish. Sprinkle the flour mixture over fruit. Bake in 350 degree oven for about 40 minutes or until fruit tests done with a fork. Serve warm with ice cream. |
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RHUBARB - STRAWBERRY CRISP 8 tbsp. of sweet butter 3 lb. chopped rhubarb 1/2 pt. strawberries 1 cup of white cane sugar 1 1/3 cup of stone grounded wheat flour 1 tsp. of grounded cinnamon 1 tsp of grounded cloves 1 cup of dark brown sugar, firmly packed 1/2 cup of rolled oats 3/4 cup of chopped pecans, walnuts or almonds Preheat oven to 375 degrees. Generously grease 3 quart baking dish. Combine rhubarb, strawberries, white cane sugar. Allow the sugar to draw out some of the juices from the rhubarb, and strawberries. Then combine 1/3 cup of flour, cinnamon, and cloves. Put in baking dish. Combine remaining flour, brown sugar, oats, nuts and melted butter. Sprinkle over rhubarb-strawberry mixture. Bake at 375 degrees for 35-45 minutes until topping is crisp and brown. Top with cool whip or ice cream. |
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PEANUT BUTTER APPLE CRISP PIE 1/2 cup of oatmeal 1/2 cup of dark brown sugar 1 tsp of ground cinnamon 1/2 tsp of grounded nutmeg dash of sea salt 1/4 cup of butter 1/2 cup of creamery peanut butter 10 granny smith apples sliced 1/4 inch thin 2 tbsp of apple sauce with cinnamon prepared pie crust CRISP: Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Combine butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together. Keep the mixture warm till ready to pour over apples. PIE: Preheat oven for 350 degrees. Peel and slice apples. Put the slice apples, and apple sauce in a sauce pan. Cook over medium heat till apples start turning soft. Place the cooked apples in the pie crust till full. Place and spread crisp over apples. Stir slightly just enough to blend. Bake pie for 20-30 minutes. Serve with ice cream. |
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CLASSIC BLUEBERRY CRISP 4 cups of blueberries, washed 1 tbsp of lemon juice 1/3 cup of granulated sugar 1/3 cup of stone ground wheat flour 1/2 cup of packed brown sugar 1/2 tsp. of ground cinnamon 1/2 tsp of ground ginger 3/4 cup of quick cooking rolled oats 4 tbsp. soft butter Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar. In separate bowl, combine flour, brown sugar, cinnamon, ginger, and oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375 degrees 40-45 minutes. Serve warm. |
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LEMON CRISPS 3 1/2 c. sifted all-purpose flour 1/2 tsp. of baking powder 1/4 tsp. of sea salt 3/4 c. softened butter 1 cup of cane sugar 1 egg 1 egg yolk 1 tbsp. grated lemon rind 3 tbsp. of fresh lemon juice Butter Sugar Heat the oven to 375 degrees. Sift flour, baking powder and salt together; set aside. Beat butter, 1 cup sugar, egg, egg yolk, lemon rind and juice together in a bowl, until light and fluffy; mix in the sifted ingredients. Pinch off small pieces of dough; roll gently between palms of hands into balls about 1" in diameter. Place 2" apart on a lightly greased cookie sheet. Butter bottom of a water glass; dip in sugar; press cookies down carefully until about 1/2" thick. Bake 12 to 15 minutes. Transfer to wire racks. |
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APPLE CRISP (WITH LEMON SAUCE) 8 pared sliced apples 1/2 cup of cane sugar Juice of 1/2 lemon Butter, many darts 1 tsp of cinnamon Sprinkle of nutmeg Mix above in greased 9 x 13 pan. 1 c. flour 1 tsp. baking powder 1 egg 1 tsp. cinnamon Mix and sprinkle over apple mixture. Bake at 350 degrees for 30 minutes. LEMON SAUCE: 1/2 cup of cane sugar 1 tbsp. cornstarch 1 tbsp of lemon zest from the juiced lemon 1 tsp of cinnamon 1 cup of boiling water 2 tbsp. of un-salted sweet butter 1 1/2 tbsp. lemon juice Blend dry ingredients. Gradually add boiling water, stirring constantly and cook over low heat 5 minutes or until thick and clear. Combine butter and lemon juice. |
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How can Olive Oil be a virgin, you know virgin olive oil, she was messing around with Popeye and Bluto.
 my bad.
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How can Olive Oil be a virgin, you know virgin olive oil, she was messing around with Popeye and Bluto. my bad.
   
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I had to say that about Olive Oil.
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Poor girl.
  
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