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Tropical Brittle
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Tropical Brittle
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Instructions
  1. Coat a baking sheet with cooking spray. In a heavy-bottomed 3-quart saucepan, mix sugar and corn syrup. Cook over medium heat and stir occasionally until temperature reaches 275 degrees on a candy thermometer (approx. 10 minutes). Stir in the chopped nuts; continue cooking and stirring occasionally for 5–7 minutes until the temperature reaches 305 degrees (hard crack stage). Remove from heat.
  2. Quickly stir in the extracts, baking soda, and coconut. Pour mixture onto prepared baking sheet, spreading it out to the edges with a greased wooden spoon or spatula. Cool completely. Loosen from baking sheet and break into pieces. Store in an airtight container for 2–3 weeks.
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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Shaved Brussels Sprouts with Bacon and Almonds
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Shaved Brussels Sprouts with Bacon and Almonds
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Instructions
  1. Fry bacon in a large, deep skillet over medium heat until browned and crisp. Remove from skillet using a slotted spoon and set aside on paper towels to drain.
  2. Add the garlic and almonds to the bacon fat in the skillet and cook briefly over medium heat until toasted. Add the brussels sprouts and quickly toss to coat with the hot almonds, garlic, and bacon fat.
  3. Sprinkle the red wine vinegar over brussels sprouts and toss to coat. Cook until sprouts are wilted, stirring frequently. Remove from heat, stir in the bacon, and season with salt and pepper (to taste).
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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Carrot and Cauliflower Bake
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Carrot and Cauliflower Bake
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Instructions
  1. Separate cauliflower into florets and simmer in salted water for 5 minutes; drain. Peel carrots and slice into 1/2-inch rounds; simmer in salted water for 10 minutes and drain.
  2. Combine vegetables with soups and cheese. Pour into greased 3-quart casserole dish. Mix breadcrumbs with butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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Pickled Fish
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This recipe was given to me in the late ‘70’s by the lady in the cottage next door. They used it on many hammer handle-sized Northern Pike that were caught in lower Post Lake.
Servings
1 quart
Servings
1 quart
Pickled Fish
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This recipe was given to me in the late ‘70’s by the lady in the cottage next door. They used it on many hammer handle-sized Northern Pike that were caught in lower Post Lake.
Servings
1 quart
Servings
1 quart
Ingredients
Servings: quart
Instructions
  1. Combine vinegar, sugar, onions, allspice, peppercorns, and bay leaves. Heat mixture to boiling, stirring until sugar is dissolved; cool. Place fish fillets in a crock or jar and sprinkle with salt. Pour cooled vinegar mixture over fish. Cover crock or seal jar and refrigerate 24 hours before serving. Makes 1 quart.
Recipe Notes

Recipe courtesy of Roger Knorr, Appleton, WI.

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Loaded Baked Potato Calzone
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All the flavors of a loaded baked potato encased in a golden-brown calzone!
Servings
8
Servings
8
Loaded Baked Potato Calzone
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All the flavors of a loaded baked potato encased in a golden-brown calzone!
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Gather all ingredients and equipment. Preheat oven to 400 degrees. In a medium-sized bowl, add mashed potatoes, sour cream, mozzarella, cheddar, bacon, green onions; mix until fully combined and evenly distributed.
  2. Crack an egg and place in a bowl and whisk together to use as an egg wash; set aside.
  3. Unbox pizza dough, unroll, and spread on a clean surface. On one half of the dough, spread filling evenly. Then fold over other half of dough and tightly crimp edges together. The shape should be a half-circle. Place on a parchment paper-lined baking sheet. Cut air vents then brush egg wash over calzone.
  4. Place in a 400-degree oven for 15 minutes or until golden brown. Remove from oven and slightly cool; serve.
Recipe Notes

Photo and recipe courtesy of Potatoes USA.

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