by SSDC | May 21, 2012 | desserts, rhubarb, sauces
From www.101cookbooks.com This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness... by SSDC | Sep 12, 2011 | chiles, garlic, peppers, sauces
From CSA member Barbara Schneider Blend together until smooth: 3 roasted poblano peppers, outer skin and seeds removed 1 clove garlic 1 cup chicken broth 3/4 to 1 cup milk (can substitute almond or other milk alternative) 2 T flour (wheat or rice) Melt 2 Tablespoons... by SSDC | Aug 8, 2011 | chiles, cilantro, garlic, onions, sauces, tomatillos, tomatoes
From CSA member – Janice Gruneberg 3 medium tomatoes cut into fourths 5 medium chopped tomatillos, cut in half (remove paper skins) 1 large onions, cut into 1-inch-thick wedges 4 cloved chopped garlic 1 bunch cilantro 2 dried hot chile peppers other hot peppers... by SSDC | Mar 20, 2009 | basil, entrees, garlic, potatoes, Recipes By Ingredient, sauces, The Recipes, tomatoes
From Molly Beverly 3 Tablespoons good quality olive oil 6 fat cloves garlic, coarsely chopped 3 pounds fresh, vine ripe tomatoes, coarsely chopped black pepper, freshly ground kosher salt to taste Several basil leaves, finely cut In a large skillet heat oil over... by SSDC | Mar 20, 2009 | chiles, garlic, miscellaneous, onions, Recipes By Ingredient, sauces, The Recipes, tomatillos
I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti Tomatillos (about a pound) Garlic (3-4 cloves) Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)... by SSDC | Mar 19, 2009 | chiles, corn, entrees, onions, peppers, potatoes, Recipes By Ingredient, sauces, side dishes, The Recipes, tomatoes
2 cups mashed potatoes 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear 1 egg, slightly beaten 1 cup seasoned bread crumbs 1/2 cup canola oil (for frying) In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon. Place bread crumbs in a... by SSDC | Mar 19, 2009 | appetizers, basil, entrees, garlic, Recipes By Ingredient, sauces, The Recipes
from Molly Beverly Soft cheese layered with green herb and garlic paste. Simple to prepare; allow extra time for complete chilling. Serves 18 as an appetizer. 8 ounces Neufchâtel cheese (a lower fat cream cheese) 1 cup ricotta cheese Pesto: 1 1/2 cups fresh large... by SSDC | Mar 19, 2009 | basil, eggplant, entrees, mint, onions, parsley, pasta, Recipes By Ingredient, sauces, The Recipes
Serves 4 Vary the sauce with any tender herbs you have on hand. 3 shallots, minced (about 1/4 cup) 1 teaspoon coarse salt, plus more for seasoning 6 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 cups packed mixed fresh herbs, such as... by SSDC | Mar 19, 2009 | entrees, garlic, Recipes By Ingredient, sauces, swiss chard, The Recipes
from Molly Beverly Serves 4 6 large garlic cloves, coarsely chopped 4 Tablespoons butter or olive oil 1 cup shelled walnuts 3 ounces ricotta cheese 3/4 cup milk 1/3 cup Parmesan cheese Salt and freshly ground pepper to taste ½ pound Italian (imported) fettuccine 1...