Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Recipes

Recipe Index

Garden Recipes

Eggplant Recipes
Roasted Eggplant and Tomato Soup Spicy Eggplant and Cauliflower
Curried Eggplant with Tomatoes Eggplant Parmesan
Eggplant Rollatini Ratatouille
Grilled Eggplant Salad
Bean Recipes
Mediterranean Green Beans Dilly Beans
Sautéed Green Beans & Cherry Tomatoes Sauteed Green Beans
Green bean Casserole Green Beans with Rosemary & Orange
Green Bean Salad

 

Cabbage Recipes
Sauerkraut Freezer Slaw
Cabbage and bacon soup Cabbage Rolls
Sauteed Cabbage Baked Cabbage
Cole Slaw

 

Tomato Recipes
Tomato & white bean soup Stewed Tomatoes
Vegetarian Stuffed Tomatoes Salsa Recipe
Roasted Tomato Soup Tomato Basil Mozzarella Salad
Stuffed tomatoes with Sausage

 

Squash Recipes
Squash and Apple Soup Roasted Yellow Squash and Vegetables
Pesto and Grilled Yellow Squash Stuffed Yellow Squash – Vegetarian Style
Stuffed Yellow Squash Yellow Squash Casserole
Spinach Stuffed Yellow Squash Yellow Squash Pancakes
Carrot and Squash Curry Soup

 

Pumpkin Recipes
Pumpkin Curry Soup Pumpkin Purée
 Pumpkin Pancakes  Pumpkin Cranberry Bread
Pumpkin Muffins Pumpkin Pie
Pumpkin Chili Thai-Style Pumpkin Soup
Pumpkin and Black Bean Soup Pumpkin Mac and Cheese Recipe
Pumpkin Bread Pumpkin Gnocchi With Sage Butter

 

Pepper Recipes
Stuffed Roasted Peppers Red Pepper Soup
Hot Pepper Relish Roasted Peppers
Pickled Pepper Onion Relish

 

 

 

 

 

Shellfish Recipes

Mussels with Linguine

Mussels with Linguine

Mussels with linguine (or any pasta substantial enough to handle the robust flavors) is a fast easy to cook recipe. Try it for a great way to impress seafood lovers.

Ingredients:

2 lbs. of fresh live mussels cleaned, scrubbed and allowed 1 day in the fridge to purge.
1 lb. of linguine (whole wheat is healthier)
4 cups of blanched tomatoes skinned and diced (canned if you do not have fresh to blanch)
4 cloves of garlic minced/mashed (your call)
1 red onion (you can substitute 2 shallots instead)
4 tbsp. of olive oil

Herbs:

1/4 crushed red pepper
4 tbsp. sweet marjoram – fresh (if using dry back off by 1/2)
4 tbsp. chopped parsley – fresh

Directions:

In a large skillet heat the olive oil over medium heat. Add the red onion/shallot and the garlic. Saute until translucent – do not over cook here.

Add the crushed red pepper and the blanched/canned tomatoes, stir and simmer uncovered for about 5 minutes. Stir occasionally, the sauce should thicken a bit. Stir in the sweet marjoram and parsley, take off heat and cover.

Start the linguine and and cook according to package instructions.

Put the sauce back over medium heat and add the mussels, cover and cook for about 5 minutes – the mussels should open – if not cook for a few more minutes. The mussels will open. Any that do not open, remove and throw away.

By now the linguine is done. Drain and keep 1/2 cup of the cooking water. Put the pasta in a large serving bowl with the cooking water. Pour the sauce with the mussels over and serve.

Mussels are a common shellfish and easy to harvest – just find rocks at low tide in clean water (make sure you are doing it legally. God know the government is in charge). When cooked I feel they are as good as any clam. Frankly, I like cooked mussels more. Anyway, being a somewhat health nut now and a follower of weight watchers, I can say that this mussels with linguine recipe should make 6 servings with each serving equal to 13 points (very reasonable for a dinner).

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Shellfish Recipes

Fried Clams Recipe

Fried Clams

This fried clam recipe is a family tried and true. For years I would order fried clams when we would go to seafood shacks &  restaurants. My brother-in-law made this one summer and I was sold on it. You can use ipswich or razor clams but frankly my favorite clams are little neck or cherrystone. Anyway, try the recipe and enjoy.

Ingredients

2 quarts vegetable oil for deep frying
1 quart shucked little neck or cherrystone clams, drained
2 eggs, lightly beaten
1/4 cup of milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fine corn meal
1/2 Teaspoon. Old Bay Seasoning

Directions

Heat deep fryer to 375 degrees F. Use a cooking thermometer to manage temperature.

Combine the eggs and milk in a bowl. In a separate bowl, combine flour, corn meal, old bay seasoning, salt and black pepper.

Dip clams in egg and milk and then dredge in the flour mixture.

Carefully slide clams into hot oil. Cook five at a time until golden brown, about 2  – 3 minutes. Drain briefly on paper towels or on a rack. Serve your fried clams hot with lemon wedges, tartar sauce or cocktail sauce – however you like..

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Recipes

Blackberry Recipes

Blackberry Recipes

 

Blackberry Cobbler

Blackberry Pie

Blackberry Cheesecake

Blackberry Trifle

Berry-Rhubarb Pie

Blackberry Custard Pie

Blackberry Tart

Blackberry Roll

Blackberry Vinaigrette

 

Blackberries are truly a great fruit. They are widely distributed and wild varieties are juicy and sweet. For the health lovers blackberries are rich in antioxidants and flavor. If you have a favorite blackberry recipe you would like us to post send an email

Read about blackberry plants and what is edible here at traderscreek blackberry plant post

 

Drink Recipes

Mulled Apple Cider Recipe flavored drink

Mulled Apple Cider

Mulled Apple Cider instructions

Ingredients:

1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 large orange, quartered with peel or 4 strips lemon zest
2 quarts apple cider

Equipment:

Large 4 quart sauce pan OR
Crock Pot

Cooking Directions:

Combine cider, sugar and spices in a sauce pan or slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cider. Cover and cook on low 1 hour. Remove the bag of spices. Strain the broth through a coffee filter. In a mug put a shot of brandy, then fill with hot mix.

Nutmeg, mace, star anise, allspice berries, cardamom pods, slices of fresh ginger, orange slices and lemon zest are all good additions.

To make mulled apple cider without it getting cloudy and gritty use whole spices rather than ground.

Wild Game Recipes

Rabbits Recipes

RABBIT ALMANDINE

Ingredients:

1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Directions:

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.

SWEET-SOUR RABBIT

Ingredients:

Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Directions:

Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.

RABBIT WITH CREAMY WINE SAUCE

Ingredients:

1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley

Directions:

Cut across rabbit just below the front legs. Cut across rabbit just above the back legs. Cut through backbone to halve the pieces with front and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry.

In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.

Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.

Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.

Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle rabbit with the crumbled bacon and parsley.

HASENPFEFFER

Ingredients:

2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar

Directions:

Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:

In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.
Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.
Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.

Fricassee of Rabbit

Ingredients:

6 lb Rabbit [skinned & cut up]
4 Egg yolks [beaten]
2 c Bread crumbs
1/8 ts Mace
1/8 ts Nutmeg
1/4 c Olive oil
2 c Brown gravy
1 c Red wine
1/2 lb Fresh mushrooms, sliced
Salt to taste
2 tb Butter
2 tb Flour

Directions:

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy.

Herb Roasted Rabbit and Potatoes

Ingredients:

4 lb Rabbit [cut into 8 pieces, rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed & cut into 1″ cubes]
6 tb Fresh rosemary leaves OR 2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste (optional)
6 Sprigs rosemary, for garnish

Directions:

Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.

While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.

Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.

Remove the roasting pan from the oven, and reduce the heat to 350 degrees.

Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.

Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.

Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions