Blanched Almond Rissoto

BigOven - Save recipe or add to grocery list
Yum

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe

Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes

Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes

Blanched Almond Rissoto

BigOven - Save recipe or add to grocery list
Yum

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe

Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes

Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes

Ingredients


Servings: people

Units:

Instructions
  1. In heavy saucepan or frypan, add olive oil and heat pan. When hot add onions and sautee until soft.

  2. Add rice and slivered blanched almonds. Sautee 1-2 minutes or until well coated.

  3. Add wine and stir until absorbed. Continue stirring and add 1 big ladle of chicken broth. After each ladel is absorbed add another until all the broth is gone.

  4. The rissoto should be rich and creamy. Cook until al dente or more. Serve immediately.

Budwig
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One of my good friends makes this breakfast drink up almost everyday. It was the original breakfast smoothie. He is now in his mid 70's and looks more like in his 60's. Was it the Budwig? It couldn't hurt. The ultimate protein drink.
Servings
1 person
Servings
1 person
Budwig
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One of my good friends makes this breakfast drink up almost everyday. It was the original breakfast smoothie. He is now in his mid 70's and looks more like in his 60's. Was it the Budwig? It couldn't hurt. The ultimate protein drink.
Servings
1 person
Servings
1 person
Ingredients
Grains & Seeds
Blender
Servings: person
Units:
Instructions
  1. Grind the grains and seeds together. Set aside. Put the blender ingredients in the blender and blend like a milkshake. Then add the grains and seeds after grinding and blend again. This recipe is from my Swiss friends, R&M.

Here is Aunt Nettie’s recipe for Old-Time Beef Stew. I find it quite amusing that she called this recipe Old-Time and it was written in a cookbook from 1953. That’s just one year after I was born. So, it is now a senior but not ready for retirement like me. This recipe must be at least 70 years old – not that I’m that OLD. It is one of the first recipes or pretty much any written anything from Miss Nettie where she had to correct something.

That is not typical of her. I also found it interesting that she wrote to put the garlic on a toothpick so you could remove it from the stew. That’s a new one for me. Here she is in the picture when she was teaching school.

Here’s a tip. Make sure your Dutch oven is very hot. Then add the oil. Test to make sure it is at searing temperature. Then and only then add the beef meat. The Dutch oven needs to be very hot to give the right amount of searing and to create the base for the rue. Rue (the bits in the bottom of the pan) will give your stew the pizzazz and flavor substance needed to take the stew to the next level. Do not move to the next step until you create the sear and the rue base.

Crab and Lobster Salad

BigOven - Save recipe or add to grocery list
Yum

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people

Servings
2 people

Crab and Lobster Salad

BigOven - Save recipe or add to grocery list
Yum

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people

Servings
2 people

Ingredients

Servings: people

Units:

Instructions
  1. Chop crabmeat and lobster meat into small dice (Mac├ędoine); sides measuring approximately ┬╝ inch (6mm). Add to medium size serving bowl. Add chopped celery and chopped cucumber also small dice. Lightly mix.

  2. Combine celery salt, white sugar, salt & pepper, seafood spice, dried parsley and paprika in small bowl or measure cup. Distribute over the seafood mix.

  3. Fold in mayonnaise a little at a time until desired consistency. Refrigerate for at least 15 minutes or until just prior to serving.

  4. NOTE: Mix in the mayonnaise a little at a time so you do not add too much mayo. You can purchase this seafood blend from Gullah Gourmet Inc. http://gullahgourmet.com. I received it in a special purchase package and have used it instead of Old Bay since.

  5. Easily substitute imitation crabmeat for fresh crabmeat.

Aunt Nettie's Chocolate Chip Oatmeal Cookies
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Aunt Nettie is back with her recipe of Oatmeal Chocolate Chip Cookies. It was written in a small 3" x 6" notebook. When she travelled during school break she always carried one of these notebooks to journal the trip. It was a pleasure to find some of her recipes tucked away in this notebook. This new picture of her is with one of her china dolls dressed in the same dress as her. She made all her own clothing.
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Aunt Nettie's Chocolate Chip Oatmeal Cookies
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Aunt Nettie is back with her recipe of Oatmeal Chocolate Chip Cookies. It was written in a small 3" x 6" notebook. When she travelled during school break she always carried one of these notebooks to journal the trip. It was a pleasure to find some of her recipes tucked away in this notebook. This new picture of her is with one of her china dolls dressed in the same dress as her. She made all her own clothing.
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cookies
Units:
Instructions
  1. Cream well butter and brown sugar. Beat in 1 egg, orange rind, vanilla, all purpose flour, rolled oats and salt. Fold in Chocolate Chips.
  2. Heat oven to 375 degrees. Drop batter from teaspoon onto lightly greased and floured cookie sheets. Bake in moderate oven at 375 degrees for 15 - 20 minutes.
Recipe Notes