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View Poll Results: What kind of recipes do you like?
Cookies & Cakes 2 11.76%
Main Dishes 15 88.24%
Side Dishes 4 23.53%
Desserts 3 17.65%
The Odds and Ends 4 23.53%
Salads 1 5.88%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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Old 06-06-2015, 05:20 PM   #1471
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Super good on smoked salon with cream cheese on a good cracker. Also I am going to make Sandies by the Sea cookies with half the caramel and fill the rest of the cookies hole with this jam.

Would be good on baked chicken as a last minute glaze. Could also be used as a base for a vinaigrette dressing.

Strawberry Jalapeño Jam

4 cups crushed strawberries (discard stems and leaves)

1cup jalapeno pepper (processed in food processer)

1⁄4cup lemon juice

1(1 3/4 ounce) package
powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)

7cups granulated sugar

Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.

Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin).

Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.

Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.



Hunter & Colleen
Texas here we come....
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Old 06-06-2015, 05:23 PM   #1472
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I think I know someone who is going to miss PNW Salmon...
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Old 06-06-2015, 07:51 PM   #1473
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Quote:
Originally Posted by flaggship1 View Post
I think I know someone who is going to miss PNW Salmon...

Yea but we will call and have one or two shipped to us overnight lol. Next year Hunter will come up and fish too.


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Texas here we come....
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Old 06-06-2015, 07:58 PM   #1474
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Quote:
Originally Posted by Sohapi View Post
Yea but we will call and have one or two shipped to us overnight lol. Next year Hunter will come up and fish too.


Hunter & Colleen
Texas here we come....
oh I figured you wouldn't be able to go without and no way Hunter would go too long without getting his own.

Wonder if there are any Copper River Salmon still around... probably not in SD...
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Old 06-06-2015, 08:01 PM   #1475
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Anyone up for trading recipes?

Quote:
Originally Posted by flaggship1 View Post
oh I figured you wouldn't be able to go without and no way Hunter would go too long for without getting his own.

Wonder if there are any Copper River Salmon still around... probably not in SD...

Oh I have 2 filleted and each half cut in half and wrapped lol. I may get one more. I also have 4 pieces of smoked salmon lol.


You mean TX right? He isn't going to SD new job/company now.

Hunter & Colleen
Texas here we come....
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Old 06-06-2015, 08:09 PM   #1476
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Quote:
Originally Posted by Sohapi View Post
Oh I have 2 filleted and each half cut in half and wrapped lol. I may get one more. I also have 4 pieces of smoked salmon lol.


You mean TX right? He isn't going to SD new job/company now.

Hunter & Colleen
Texas here we come....
Yeah... but guess who is in South Dakota... I know I need not worry about you and salmon... lol. This will be the first year in a while that I didn't get any Copper River... :(
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Old 06-06-2015, 09:59 PM   #1477
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Yeah... but guess who is in South Dakota... I know I need not worry about you and salmon... lol. This will be the first year in a while that I didn't get any Copper River... :(

Oh I see well I guess Van Horn TX is looking like a good place to visit lol 😉


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Old 07-13-2015, 08:30 PM   #1478
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(GF) Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
½ teaspoon pure vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
1 cup milk chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, mix together peanut butter, granulated sugar, brown sugar, egg, vanilla, salt, and baking soda until well blended. Fold in chocolate chips.

Place dough by tablespoonfuls onto the prepared baking sheet. Place in the oven and bake for 10 - 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Old 07-13-2015, 08:32 PM   #1479
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Apricot Granola
4 cups rolled oats
1 cup slivered almonds
1/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup coconut oil
4-6 tablespoons honey, depending on desired sweetness
3/4 cup chopped dried apricots

Preheat oven to 300°F and line a large baking sheet with a Silpat.

In a large bowl, stir together oats, almonds, nutmeg, cinnamon, ginger, cardamom, and salt.

In a saucepan over medium heat, melt together coconut oil and honey. Once melted, pour over oat mixture and stir to thoroughly combine.

Pour oat mixture onto Silpat, spreading it out in a thin layer.

Bake for 30 minutes, rotating pan halfway through.

When the granola is done baking, sprinkle apricots on top, and then press down on granola all over. This will help it create clusters as it cools.

Let cool completely, then store in an airtight container.
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Old 07-13-2015, 08:34 PM   #1480
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Ok you may see a theme...........yes I have been bored so been baking.

Lemon Cookies

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups white sugar
1 egg
½ teaspoon vanilla extract
1 lemon's zest
4 Tablespoons fresh lemon juice
½ cup sugar, for rolling

Preheat oven to 350°F and place rack in center of the oven. Line cookie sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.

Add in dry ingredients to the larger bowl. Using a mixing paddle, fold dry ingredients into the butter mixture until just combined.

Using a tablespoon or a cookie scoop, take out rounded portions of dough and then roll in the sugar. Place on lined cookie sheets, about 2 inches apart. These cookies expand nicely.

Bake one tray at a time for 8 to 10 minutes, or until edges of the cookies feel firm. The center of the cookies will still be a bit soft. Remove from oven and let stand on cookie sheet for 2 minutes before moving cookies to a wire rack. The cookies will firm up and become chewy once cool.

Cool completely before storing in an airtight container.
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Old 07-13-2015, 08:35 PM   #1481
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I made these with fresh strawberry frosting and sprinkled lime sugar on top of them. They were good.

White Cupcakes

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 2/3 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 cup sour cream
1/3 cup warm water

Preheat the oven to 350 degrees.

Line 2 cupcake pans with paper liners (16-18 wells).

In a medium bowl combine the flour, baking powder, baking soda, and salt together.

In the large bowl of a stand mixer, beat the butter, sugar, and vanilla until fluffy.

Add egg whites to the butter mixture one at a time, beating after each addition. Scrape the sides as you go to make sure everything is being incorporated.

Combine the sour cream and warm water in a small bowl or a 2-cup measuring cup.
Alternatively add the flour mixture and the sour cream mixture to the butter mixture until everything is combined (2-3 rounds of alternate additions).

Scoop batter into the prepared cupcake pans, filling each well 2/3 full.
Bake in the preheated oven for about 20 minutes. Check for doneness using a touch or toothpick test starting at 17 minutes.

Cool the baked cupcakes completely before frosting cupcakes.
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Old 07-20-2015, 09:04 PM   #1482
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Not really sure anyone uses this anymore but today I made enchilada sauce and thought I would post it here since its almost chili season.

Enchilada Sauce

8 whole California chiles, dried

3 ounces (1 bag) pasilla chiles, dried

1/2 teaspoon cumin

1/2 teaspoon white pepper

3 cloves garlic – minced

½ onion diced

1/2 teaspoon oregano, dried

1/2 teaspoon chicken base

1 teaspoon salt

3 cups water

1 tablespoon flour

2 tablespoons lard – I use Bacon grease

1/2 cup tomato puree

In a large saucepan, place the 8 whole California and Pasilla chilies and cove with water. I place a Pyrex bowl on top to hold the chilies underwater and then bring to a boil. Turn water to simmer about 8 minutes. Once chilies are cool enough to touch remove from the water and cut the ends off and remove seeds too. Reserve all the water from the chili saucepan. Add the chicken base to this water.

In a fry pan let the lard melt and add minced garlic and onions cooking till tender.
Now combine the rest of the dry sauce ingredients except for the over medium-high heat. Once mixed well add the flour to make your roux.

Place the whole chilies into a blender and pour about 1 cup of the seasoned chili water into the blender and liquefy.

Use a sieve and pour the blender mix through so that the skins are left behind. I use a teaspoon to push as much of the spices through the sieve as possible. Once you have done that you can toss what is left. Pour into the fry pan and mix with the roux till smooth. Add tomato puree to this pan and mix well.


Now put the rest of the liquid into the blender and blend so that you clean all the chilies off the sides. Pour into the sauce that is cooking on the stove – low simmer till thick. Simmer for 1/2 hour to 45 minutes, stirring occasionally.

If it looks like your sauce is getting too thick for your taste, add small increments of water.
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Old 07-20-2015, 09:13 PM   #1483
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Colleen and Hunter....

I am just going to have to try your enchilada sauce. I am more of making my own "stuff" than using it from a can (not that anything is wrong with that). But, given a choice, I'll spend the time making my own as I find the flavors much more enjoyable. Thanks for sharing.
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Old 07-20-2015, 09:13 PM   #1484
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Quote:
Originally Posted by Sohapi View Post
Not really sure anyone uses this anymore but today I made enchilada sauce and thought I would post it here since its almost chili season.

Enchilada Sauce

8 whole California chiles, dried

3 ounces (1 bag) pasilla chiles, dried

1/2 teaspoon cumin

1/2 teaspoon white pepper

3 cloves garlic – minced

½ onion diced

1/2 teaspoon oregano, dried

1/2 teaspoon chicken base

1 teaspoon salt

3 cups water

1 tablespoon flour

2 tablespoons lard – I use Bacon grease

1/2 cup tomato puree

In a large saucepan, place the 8 whole California and Pasilla chilies and cove with water. I place a Pyrex bowl on top to hold the chilies underwater and then bring to a boil. Turn water to simmer about 8 minutes. Once chilies are cool enough to touch remove from the water and cut the ends off and remove seeds too. Reserve all the water from the chili saucepan. Add the chicken base to this water.

In a fry pan let the lard melt and add minced garlic and onions cooking till tender.
Now combine the rest of the dry sauce ingredients except for the over medium-high heat. Once mixed well add the flour to make your roux.

Place the whole chilies into a blender and pour about 1 cup of the seasoned chili water into the blender and liquefy.

Use a sieve and pour the blender mix through so that the skins are left behind. I use a teaspoon to push as much of the spices through the sieve as possible. Once you have done that you can toss what is left. Pour into the fry pan and mix with the roux till smooth. Add tomato puree to this pan and mix well.


Now put the rest of the liquid into the blender and blend so that you clean all the chilies off the sides. Pour into the sauce that is cooking on the stove – low simmer till thick. Simmer for 1/2 hour to 45 minutes, stirring occasionally.

If it looks like your sauce is getting too thick for your taste, add small increments of water.
Oh man!
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