VEGETABLES: I USED SUMMER SQUASH, ZUCCHINI, EGGPLANT, AND ASSORTED PEPPERS, AND ONIONS. YOU CAN USE ANY VEGETABLE YOU LIKE. CUT VEGETABLES ON THE BIAS …
YIELD: 4 SERVINGS 1-CUP AP FLOUR 1-CUP SEMOLINA FLOUR 2 – 3 EGGS 1 TSP SALT 1 TBSP OLIVE OIL COLD WATER AS NEEDED …
AUTUMN MOOSE STEW INGREDIENTS: 2# Moose meat 1 med. onion med. dice 1 sweet red pepper med dice 2 stalks celery med dice 1 carrot …
SPAETZLE-DUMPLING DOUGH INGREDIENTS: 2 ½ CUPS AP FLOUR 2 EGGS, LIGHTLY BEATEN ½ CUP MILK ½ CUP WATER ¼ TSP SALT PROCEDURE: MIX …
INGREIDENTS 1 SHALLOT MINCED 2 TBSP BUTTER 1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE) 1/2 TO ¾ CUPS HEAVY CREAM ½ CUP …
YEILD: 6 -6OZ. RAMIKINS INGREDIENTS 1 CUP WHOLE MILK ½ CUP HEAVY CREAM 3 TBSP LEMON ZEST ½ CUP FRESH LEMON JUICE 1 CUP GRANULATED …
SERVES 4 PREP TIME: 45 MINUTES COOK TIME 15 MINUTES INGREDIENTS 4 4 – 6OZ. SKINLESS, BONELESS CHICKEN BREAST 3 CUPS FRESH BREAD …
BRAISED RED CABBAGE INGREDENTS: 2 TBSP OIL 4 STRIPS BACON, CUT INTO LARDONS 1 MEDIUM ONION DICED 1 MEDIUM HEAD RED CABBAGE, CUT …