August 26th, 2008 by alice
Tags: Dill, Pickle, Potato, Salad
INGREDIENTS
- 5lbspotatoes
- 9hardboiled egg
- 1 (20 ounce)jardill pickles
- 1 (1 ounce)packetranch dressing mix(Hidden Valley)
- 1/2cupmayonnaise
- 1/2cupMiracle Whip
- 1/4cupranch dressing
- 1tablespoonmustard
- 1tablespoonDijon mustard
- 1 1/2tablespoonsdill weed
- 1teaspoonsalt(or to taste)
- 1teaspoonpepper(or to taste)
- 1teaspoongarlic powder(or to taste)
- 2garlic cloves(diced)
- 1dashpickle juice
DIRECTIONS
- Boil potatoes and drain.
- Boil eggs and drain.
- Cool potatos down with cool water.
- Cool eggs, peel and dice.
- Cut pickles and place in a large bowl.
- Add, Eggs, Ranch Packet, Mayo, Miracle Whip, Ranch Dressing, mustard, Dijon mustard, Dill Weed, Salt, pepper, garlic Powder, garlic, and Pickle Juice and Mix together.
- Add cooled potatoes.
- (Add a splash of milk if salad seems dry).
- Place in Fridge or Seve Immediately.
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August 26th, 2008 by alice
Tags: Caramelpples, Frans
INGREDIENTS
- 1cupmargarine
- 2 1/2cupsbrown sugar
- 1dashsalt
- 1cuplight Karo syrup
- 1 (15 ounce)cansweetened condensed milk
- 1teaspoonvanilla
DIRECTIONS
- Add all ingredients (except vanilla) to a saucepan.
- Cook; stirring constantly on medium heat until the mixture reaches 235* (firm ball stage).
- Stir the vanilla into mixture after you take this off the heat.
- Roll apples in caramel mixture and set on wax paper to cool.
- Makes 2 ½ lbs caramels or about 20 small apples.
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August 26th, 2008 by alice
Tags: Chops, Herbed, Pork, Vermouth
INGREDIENTS
- 1teaspoondried rosemary
- 1/2teaspoonground sage
- 1garlic clove, chopped
- salt
- fresh ground black pepper
- 4pork loin chops, 1-inch thick
- 3tablespoonsolive oil
- 3/4cupwater
- 3/4cupdry vermouth
DIRECTIONS
- Mix rosemary, sage, garlic, salt and pepper together and rub this into the pork chops.
- In a frying pan, heat the oil and saute the chops for 5 minutes, turning once.Add the water and cover.
- Lower the heat and simmer until all the water has been absorbed, about 20 minutes.
- Romove the cover and brown the chops on both sides.
- Add the vermouth and cook until most of it has evaporated and the chops are tender, about 10 minutes, turning occasionally.
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August 26th, 2008 by alice
Tags: Balls, Dhal, Fried, Spiced, Vadi
INGREDIENTS
- 200gyellow split peas
- 1 1/2pintswater
- 2teaspoonssalt
- 1/2teaspoonchili powder
- 2teaspoonsground cumin
- 1/2teaspoonturmeric
- 3fresh green chilies, chopped
- 1dried red chili, chopped and seeded
- 1mediumonion, finely diced
- 3garlic cloves, chopped
DIRECTIONS
- In a pot put the split peas with the water, salt, chilli powder, ground cumin and turmeric. Bring to the boil, reduce the heat and simmer till the peas are just soft.
- Remove from the heat drain the peas and allow to cool.
- Set aside 3 tbsp of the cooked peas and process the rest in a blender.
- Mix by hand the chillies, onion and the garlic into the processed peas.
- With damp hands form the pea mixture into balls the size of a wallnut, pushing some of the reserved peas on to the outsides of the balls.
- Heat some oil in a NON STICK pan, fry the balls till golden. Drain and kitchen paper.
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August 26th, 2008 by alice
Tags: Chicken, Crock, Dutch, Oven, Pot, Rosemary
INGREDIENTS
- 1roasting chicken(or the equivalent in your preferred chicken parts)
- 1teaspoondried rosemary leaves or1 tablespoonfresh rosemary leaves
- 1garlic clove, slivered
- 1cupwhite wine(or 1 cup chicken stock with 1 tbs wine vinegar)
DIRECTIONS
- Put the chicken into your crockpot or dutch oven.
- Sprinkle with rosemary leaves and garlic slivers.
- Pour a little wine into the cavity and the rest into the bottom on the pot.
- Cook 6-8 hours in the crockpot on low or 3-4 hours at 300F in the Dutch oven.
- Tip — you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don’t bother.
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