Tag: rhubarb sour cream pie

Ingredients:

• @ 40 cobs corn, kernels cut off into a bowl to use
• 1 cup butter
• 1 pint half/half cream
• 2 tsp kosher salt
• 1/4 cup sugar

Directions:

• cut the kernels off the corn cobs
• put kernels in a large roasting pan, add butter, cream, salt and sugar
• bake covered at 350 degrees for 90 minutes, stirring once
• allow to cool and store in ziplock bags in freezer for future use or serve immediately

Ingredients:

• 1 9” pie shell, chilled
• 4 cups chopped rhubarb
• 1 egg
• 3/4 cup sugar
• 3/4 cup sour cream
• 1/3 cup flour

• 1/4 cup flour
• 1/4 cup brown sugar
• 1/8 cup butter

Directions:

• place rhubarb in the unbaked pie shell
• whisk egg, sugar, sour cream and flour together
• pour over the rhubarb
• crumble the flour, brown sugar and butter together
• spread over the pie
• bake at 425 degrees for 15 minutes
• continue to bake at 350 degrees for 40-50 minutes
• allow at least an hour to cool before you serve

Ingredients:

• 16 oz bag of spinach
• 4 lbs strawberries, washed and sliced
• 1 1/2 cups slivered almonds

• 1/4 cup sugar
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1/4 tsp worcestershire sauce
• 1/4 tsp paprika
• 1/2 cup canola oil
• 1/4 cup apple cider vinegar

Directions:

• place spinach (if too much take some out) and strawberries and almonds in a very large bowl
• shake the dressing ingredients until well combined
• pour over salad and serve

Ingredients

– 2 tbsp sugar

– 1/2 cup hot water (not boiling)

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm milk

– 2 cup greek yogurt, room temperature

– melted butter for brushing

– fresh cilantro for garnish

Directions

– dissolve the sugar in the water and add the yeast in a large measuring bowl… let sit for 10 minutes

– in a mixing bowl, add flour, salt,  baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture

– pour the wet ingredients into the dry and begin mixing together gently

– use your hands to finish mixing it together

– it should be sticky but should be able to form a ball

– cover with a damp tea towel and let rise 1 hour in a warm place

– when ready to use divide it into 2 and divide those two sections into 8 each… keep these balls covered with a damp tea towel

– roll the ball into an oval shape, about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until it looks toasted

– brush with a little bit more butter and sprinkle with kosher salt and cilantro

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

Ingredients:

• 7 chicken breasts, thawed and cut into chunks
• 2 cups onions, minced
• 1 (14 oz or 398 mL) can coconut milk
• 1/2 cup greek yogurt
• 1/4 cup half/half cream
• 1 (5.5 oz) can tomato paste
• 6 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tsp mild curry powder
• 2 tsp garam marsala
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt

Directions:

• in a large measuring bowl, mix together coconut milk, greek yogurt and cream
• add tomato sauce and whisk
• add garlic, ginger and spices and whisk
• spray the inside of your crockpot with a cooking spray
• add the onion to the bowl and then the chicken
• pour the coconut milk mixture over
• cook on low for 4-6 hours
• try to stir at least once during the cooking to break up the chicken
• season with salt and pepper as necessary
• serve over white rice and with a piece of warm Naan bread