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RE: Who has THE salsa recipe? (Follow-Up #2)

posted by: glenda_al on 08.19.2010 at 10:55 pm in Kitchen Table Forum

this is our beloved Tadpole's recipe

Tadpole's Salsa

28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!


clipped on: 08.20.2010 at 10:31 am    last updated on: 08.20.2010 at 10:31 am

RE: Who has THE salsa recipe? (Follow-Up #3)

posted by: hayjud_mn on 08.19.2010 at 11:25 pm in Kitchen Table Forum

Nicole, I took the time to type it out. It might be a bit bigger then you want, but it's not too hard to scale down. I'll put the amounts that I used for a 7 Pint size batch when I made it.

Lori's Killer Salsa (that's my name for it)

Lori's Salsa
original size for 14 quarts!

1 bushel tomatoes
1 doz large onions
1 doz large Bell Peppers
1 doz anaheim peppers
couple jalapeno peppers

1 cup sugar
1/2 cup salt

Mash tomatoes in big pot - chop and add
other ingred.
Boil on Med (don't scorch)
Boil 5 min.
Put in jars - seal - Water Bath canner 15 - 20 min


Smaller batch:

about 20 tomatoes
1 large onion
2 large Bell Peppers
2 large anaheim peppers
-- I didn't use Jalapenos
1/4 cup sugar
1 T. salt


clipped on: 08.20.2010 at 10:31 am    last updated on: 08.20.2010 at 10:31 am

I'll share my recipes, if you'll share yours - August 11, 2010

posted by: luckygardnr on 08.11.2010 at 02:50 am in Kitchen Table Forum

Chicken Breasts with Mushroom Cream Sauce
From EatingWell
2 servings


2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens


1. Season chicken with pepper and salt on both sides.

2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Tips & Notes

Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breastthe "tender"removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.


clipped on: 08.11.2010 at 11:28 am    last updated on: 08.11.2010 at 11:28 am

RE: I'll share my recipes, if you'll share yours - August 7, 2010 (Follow-Up #2)

posted by: nicole__ on 08.07.2010 at 09:11 am in Kitchen Table Forum

Calzones a la me


3 c all purpose flour
1.25 c water
dash salt
dash sugar
1.5 tsp yeast

Filling(Note:Can be doubled for a dipping sauce)

3 oz pepperoni
1/2 lb cooked bulk sausage
8oz tom sauce
1/4 c diced onion
1/4 c diced red bell pepper
1/2 tsp basil
1 tsp minced garlic
dash of sugar
dash of seasoning salt

1/2 lb shredded motzarella cheese.

Mix dough ingredients, put aside,let rise for 45 minutes.
Mix filling together on stove simmer for 15 mintes on low.
Grease a cookie sheet and spread the dough out filling the whole sheet. Then cut it into 4 sections with a bread knife. Put 1/4 of the filling in the middle of each piece of dough. Divide the cheese up and put 1/4 on top of the filling. Pull the sides of the dough over the top of the filling and pinch the edges together. Bake in a preheated oven at 450 degrees for 20 minutes.

Note: You can eat these like little sandwiches, dry OR double the filling recipe and pour sauce over the calzones.



clipped on: 08.08.2010 at 10:11 am    last updated on: 08.08.2010 at 10:11 am