Author: adishtopassadmin

Soups & SaucesLeave a comment

Cam’s French Onion Soup

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Contributed by Nicki & Cam Serves 4-6 Ingredients: 1 large sweet onion 1/4 stick of salted butter 1 quart beef broth Heaping Tbsp minced garlic 1 Tbsp Worcestershire sauce Toppings: Cheese (swiss, provolone, gouda, & parmesan are all good) Bread (the thicker/denser, the better) or croutons in a pinch Slice onions to desired size. Melt butter in pan (cast iron preferred). Add minced garlic, toast to brown. Add onions, cook on medium-low heat until onions are caramelized (40-60 minutes), stirring often. Add Worcestershire sauce & beef broth & mix. Simmer for as long as possible (at least 35-45 minutes – … Continue reading Cam’s French Onion Soup

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Buttermilk Ranch Dressing (Theresa Michek’s recipe)

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Contributed by Annette & Charlie Annette gives this to co-workers for Christmas presents with homemade croutons. It’s requested every year. ☺   Ingredients: 3/4 cup mayonnaise 1/2 cup buttermilk 1 tsp parsley flakes 1/2 tsp dried minced onions Dash fresh ground pepper 1 clove garlic, chopped fine In a small bowl, whisk all ingredients together. Cover & refrigerate at least 2 hours to blend flavors. Store in tightly sealed container in the refrigerator.   Continue reading Buttermilk Ranch Dressing (Theresa Michek’s recipe)

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Crushed Tomato Sauce

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Contributed by Rachel & Brendan This is a ridiculously easy to make tomato sauce that we like to use on our thin crust pizzas. Use it with the Neo-Neopolitan Pizza Crust recipe in Bread & Crusts. Ingredients: 1 can (28 oz) crushed tomatoes 1/4 tsp fresh ground black pepper 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder 2 Tbsp red wine vinegar 1-2 dashes of crushed red pepper flakes, to taste 1 tsp salt, to taste Mix all ingredients in a bowl. Use immediately or store in a tightly covered container in the refrigerator for up … Continue reading Crushed Tomato Sauce

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Enchilada Sauce

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Contributed by Paula & Al Sam found this recipe in one of Henry Winkler’s Hank Zipzer books back in the day. *Did you know The Fonz also writes kids’ books? He does. Anyway, this sauce is insanely easy & quite delicious. We use it for enchiladas as well as on top of burritos & in quesadilla filling. Ingredients: 2 cups tomato sauce 1 1/2 Tbsp chili powder 1/4 tsp oregano 1/4 tsp garlic powder 1/4 tsp cumin 1/4 tsp salt *Since tomato sauce typically comes in 14.5 oz cans, I just use 1 can & add some water or broth … Continue reading Enchilada Sauce

BreakfastLeave a comment

Healthy(ish) Blueberry Muffins

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Contributed by Jacki CHOOSE YOUR OWN ADVENTURE! My favorite flavor combos: blueberry/cinnamon/maple OR blueberry/honey/lemon. Honestly, any type of berry is good in this recipe. Try to not eat the whole pan… 12 muffins are never healthy, btw. I’ve done it. I am not ashamed. Ingredients: 1 3/4 cup + 1 tsp whole wheat flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt optional: 1/4 tsp cinnamon 1/3 cup extra virgin olive oil 1/2 cup honey or maple syrup (the real stuff) 1/2 cup plain Greek yogurt 2 tsp vanilla extract optional: zest of 1 lemon 1 cup (6 oz) blueberries, fresh … Continue reading Healthy(ish) Blueberry Muffins

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Easy Baked Frittata

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Contributed by Jacki & Matt SO great. You can throw in any veggies, etc. you need to use at the end of the week.  Just be sure to cook your veggies first, or the water content will mess it up. Ingredients: 12 eggs 3 Tbsp full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt) 1/2 tsp salt 1 cup (4 ounces) grated or crumbled cheese 3 – 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens) 1 Tbsp olive oil Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or … Continue reading Easy Baked Frittata

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Kendal’s Buttermilk Pancakes

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Contributed by Kendal Kendal says, “I just love buttermilk. I put it in everything. Whenever you make something with buttermilk, please invite me over so I can gobble it up!” Ingredients: 2 cups AP flour 1/2 tsp baking soda 1/4 tsp salt 2 eggs 2 cups buttermilk (Kendal wishes she could add more!) 2 Tbsp butter, melted (cooled, if you remembered soon enough) Heat griddle or large skillet over medium-low heat while you make the batter. Mix dry ingredients together. Whisk together BUTTERMILK, eggs & melted butter. Gently stir wet ingredients into dry ingredients just until moist. Lumps are okay! … Continue reading Kendal’s Buttermilk Pancakes

Breads & Crusts, BreakfastLeave a comment

Kendal’s Buttermilk Cheddar Spelt Drop Biscuits

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Contributed by Kendal Spelt flour is similar to wheat & truer to its “original form,” so people tend to be less sensitive to it. I’m sure you could use AP flour in this as well, just add a little bit less initially. Ingredients: 2 cups spelt flour                                          5 Tbsp butter, cold 1 Tbsp baking powder                                             1/4 tsp garlic powder 1 cup buttermilk                                                       1/2 tsp salt 1 1/4 cup grated cheddar, or combo of cheddar & cooked chopped bacon Don’t have buttermilk? Add 1 Tbsp vinegar with the milk. Preheat oven to 425 degrees. Combine flour, baking powder, garlic powder & … Continue reading Kendal’s Buttermilk Cheddar Spelt Drop Biscuits

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Crazy Pancakes

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Contributed by Paula via Pam’s recipe cards As Pam put it, “funky, but good.” I haven’t tried this with a gluten-free flour yet, but it’s just crazy enough that it could work. Also, I think you could throw some blueberries or chopped cooked bacon for extra deliciousness. Ingredients: 3/4 stick butter                                                          1 cup flour                             4 eggs                                                             1 cup milk                              1 Tbsp vanilla Preheat oven to 425 degrees. Melt the butter. Beat all ingredients together. Pour into 9 x 13 pan. Bake for 22 minutes. When done, sprinkle with powdered sugar if you like. Serve with or without syrup. Continue reading Crazy Pancakes

BreakfastLeave a comment

Sweet & Savory Blueberry Omelet

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Contributed by Paula & Al Now hear me out on this one. It’s totally way yummy!! I was just as surprised as you are going to be when you give it a go. Ingredients: 2 tsp butter                                                    4 large eggs 1 Tbsp soy sauce or coconut aminos        1 tsp cinnamon 1/4 tsp black pepper                                                1/2 cup blueberries Crack the eggs into a bowl & scramble with the soy sauce, cinnamon & pepper. In a small nonstick skillet over medium heat, add the butter. Pour the eggs into the pan, allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs. Cook for about 6-8 more minutes on low. Throughout … Continue reading Sweet & Savory Blueberry Omelet