A Gardeners Forum Forums Willy's Place Members Favorite Recipes Recipe Treasure Hunt

Ok for those who find the most recipes from my I want list they will be entitled to pick several packets of seeds from my personal stash. Right now that's over 100 different varieties of seeds. Does that tell you I am desperate to find these recipes or what lol?

Ok Treasure Hunters here is the list:

Tempura
Wonton Wrappers
Fried Wontons
Pot Stickers
Roasted Garlic Soup
Creamy Vegetable Soup
White Chicken Chili
Lentil Soup
Cherry Soup
Endive Scallions Mint Salad with yogurt dressing
Watercress & Sesame Salad
Orange Onion Rosemary Salad
Spicy coleslaw
White Bean Salad
Couscous Salad
Sorel Sauce
Broccoli Rabe
Marinaded Mushrooms
Hearts of Palm Salad
Spinach Salad with Hot Bacon Dressing
Leek Soup
pepper Pot Soup
Quiche Lorraine

Thank you everyone who participates.

I almost for got a few.

Cocoa Van
Succotash

Hope I spelled those correctly.

Okay Tk Here's a few I gottta get up in a few hours and go to work and I'm getting sleepy tomarrow I'll post more TEEHEE Love Them seeds!!!

2 Tempura One for seafood -one for fresh water

Seafood

3/4 cup clam broth
1&1/4 cup sake
1/2 tsp sugar
2&1/2 cups sifted flour
2 cups COLD water
2 egg yolks
1/4 cup soysause
Mix all ingrediants untill smooth
Dip shrimp or seafood of choice deep fry at 350 degrees until golden brown

Freshwater southern tempura

3/8 cups flour
1/8 cup cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 egg white
1/2 tsp salt
1/2 cup water
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp paprika
1/2 tsp cayenne pepper
mix untill smooth and fry as above

wonton wrappers

1egg
3/4 tsp salt
2 cups flour
1/3 to 1/2 cup water as needed
Lightley beat egg and salt. add 1/4 cup water sift flour into lrg bowl and make well in the middle. add egg and water mixture and stir add remaining water untill it forms into a workable dough. Form into ball and knead for 5 minutes.Roll out on lightly floured surface very thin and cut into 3&1/2" squares. store in Zip lock in fridge or freezer for later use..

Fried wontons

4 dried black mushrooms>>clean and soak in warm water 20 - 30 min. squeeze out excess water and chop fine
1 leaf Bok Choy>>wash and shredd Sqz out excess water
1 diced green onion
1 slice ginger chopped fine to 1/2 tsp
1/2lb ground pork
1 Tbsp.dark soy sauce
1tsp sesame oil
1 tsp sugar
pinch of salt
1 egg slightley beaten
In a medium bowl combine pork,soysause,sesame oil, sugar and salt
add the egg and veggies mix well
Place 1 tsp filing in center of wontonwrap
fold wonton so that it resembles a nurses hat.
(fold in 1/2 then 1/2 again in same direction fold the ends of the first fold towards each other while leaving the second fold ends out)
Heat oil to 375 and slide wontons into hot oil a few at a time turning for even brownness remove when golden brown and drain on paper towels or rack.

pot stickers

dumpling dough\
2 cups flour
1 cup boling water
Mix untill soft dough forms and knead for 5 minutes. divide the dough in 1/2 shape each half into a 12"roll and cut each roll in to 1/2" slices
roll each slice into 3"circles and place pork mixture into the center.
Lift up the edges of cirle and pinch 5 pleates to creat a "pouch" to encase the mixture pinch the top together and repeat using reaming dough and filling

FILLING:
8 oz Napa Cabbage(celery cabbage) cut into thin long strips
1 lb lean ground pork
1/4 cup fincely chopped green onions w/ tops
1 TBS white wine
1 tsp cornstarch
1 tsp salt
1 tsp sesame oil
dash of white pepper
Mix ingrediants well

Heat a wok or non-stick skillett, put 1 TBL in bottom and leans work or skilllet to oil cover wall and bottom
Place 12 dunplings in single layer and fry untill bottoms are golden brown
Add 1/2 cup water and Cover to cook 6-7 mintues or untill water is absorbed. repeat with remaining dumplings and serve with dipping sause

Dipping sause
1/4 cup soysauce and 1 tsp sesame oil

Hearts of palm salad
1 can whole hearts of palm
1 small papaya peeled and diced
1 tbls fresh lime juice
3 tsp rasberry vinager
1 1/2 tsp frozen consentrate pinapple juice UNdiluted
1 tsp canola oil
dash cayenne pepper
Combine in blender and chill untill ready for use
spoon 1/2 cup of this vinagrette onto plate
cut the heats of palms on the diagonal in to 1/2"pieces and arrange onto vingerette garnish w/ parley
serves 2

water cress and sesame salad
1 bunch water cress remove coarse stem and discard
Place watercress in bowl
1 Tbl sesame seeds slightly toasted
1 1/2 white wine vinager
1 1/2 TBSP veg. oil
1/4 tsp asian sesame oil
salt and pepper to tast
1/2 cup snow peas(options)
Grilled salmon(optional)
In small bowl whisk vinager, oils, salt, pepper
Drizzle over watercress and toss on 2 tsp toasted sesame seed and flaked salmon

angelblossom has earned 7 seed packets so far. The race has barely started. Who else is going to earn seed packets by submitting recipes. lol. Do I sound like an announcer?

okey dokey I gotta try this since seeds are involved

Couscous Salad

2 cups good stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1-2 cups canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a heavy medium saucepan, whisk together the stock, cinnamon,
ginger, cumin, and turmeric. Add the couscous in a slow steady stream,
stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15
minutes.

Fluff the couscous grains with a fork, transfer to a large mixing bowl
and let cool. Then fluff again, rubbing with your fingers to break up
any lumps.

Add the carrot, bell pepper, cucumber, onion, apple, currants and
chick peas and toss.

In a small jar with a lid, shake the remaining 1/2 tablespoon olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving

And Miss Jamie has entered the race with one seed packet. Way to go Miss Jamie. I look forward to future entries.

Tammy,
What do you mean by a "Spicy Coleslaw"?
Just curious...

Well coleslaw can be very bland. I would like a recipe that has some zing to it. That's all. lol I don't express myself that well sometimes.

No problem, I wasn't sure if you wanted one with like a hot sauce in it

okay here's more....

Succotach

there are so many kinds of soccotash but here's mine that's easier( )

1 thick slice of bacon diced and fried crisp
2 cups frozen lima beans- cooked-drained
2 cups frozen corn kernals- cooked-drained
4 tblsp butter
1/4 cup cream
5-7 pearl onions (frozen)cooked-drained
4 tbls chopped pimientos
salt and pepper to taste
add lima beans to bacon fat and heat, then add corn, and onions and stir, add butter and cream stir on low heat untill melted and blended add salt and pepper and pimientos. serve warm

Another one w/ tomatoes /squash succotash
2 ears of corn- remove kernals
2 small summer squash- diced
1/4 to 1/2 yellow or red onion -chopped
1 clove garlic - minced
a few spigs of basil chopped
2 TBLS extra virgin olive oil
salt and pepper
handful of cherry tomatoes cut in 1/2
Heat oil in large skillet or wok untill almost smokey,,,add onion and garlic first for a minute or two,, then squash for same amount of time, then corn, continue to stir fry until veggies are as tender as you like them,,and are slightly carmelized, season with salt and pepper and add the basil stir a couple of times to incorporate in , then cherry tomatos and stir drizzle over all with 1 tsp olive oil remove from heat and cover for two minutes then toss and serve..

Spicy coleslaw

2&1/2 cups EACH red and green cabbage shredded
1 cup shredded carrotts
2 Tbls finely sliced green onions
1/2 cup peeled seeded and diced cucumbers set aside with 1 tsp lemon juice drizzled on
2 jalepenos seeded stemmmed and diced
1/4 cup cider vinegar
2 Tbl plus 1&1/2 tsp sugar
3/4 tsp salt
1/2 tsp blk pepper
1/2 cup mayo
2 Tblsp sour cream
1&1/2 TBlsp prepared horseradish
1/2 tsp creole or spicy mustard
Combine all veg in a large bowl
In a smaller bowl combine vinegar, sugar,salt/pepper,whisk untill sugar is dissolved...Pour over cabbage mixture and toss throughly cover w/plastic wrap and fridge for 20-30 minutes

In a small bowl combine mayo, sour cream,horseradish, mustard stir to combine and add to colesalw mix .. refridgerate over night..


In a hurry Spicy Texan Coleslaw

1 (16 oz) pkg coleslaw mix
1 (7oz) can mexican corn-drained
1 cup shredded chedder cheese
1 jelapeno seeded and diced
1 cup ranch style dressing
1Tblsp sugar
1 tsp apple cider vinager
1 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp ground corriander
1/2 cup fresh chopped cilantro
1 Lime-juice
In lrg bowl toss together the colesaw mix, corn, cheese,jalopeno,cilantro...
In small bowl whisk together ranch dressing, cumin,corriander,garlic powder, vinager, sugar
untill welll blended,, pour over cabbage mix and refrid' for 1- 2 hours.

Holy cow, she wants them seed packages,
reallllllllly bad, doesn't she Tammy???
Waaayyyyyyy to go Diane!!!

Thankyou Diane. Lets see you are up to 11 seed packages. Keep on trucking. Only another 16 recipes to find and I've got my entire list covered. I'm making a cookbook for the young ladies of our church. It will include hints and tips about cooking and other ways to make life easier. I'm excited about the project.

TK I have lots of hints and tips from when I made cook books for my daughters includings differents types of vinegars and choosing the right one, cooking wines, salts . meal planners.. meats and sides dishes that go with them.. also best medicines from the kitchen like adolf meat tenderizer, oatmeal, crisco. black tea etc. I have lots of things if you want copies of any of these let me know and I'll be happy to send to you!!

At first is WAS about the seeds but that was the first 7 I made a cook book for my daughters and it took about a year to do it compiling all the info and family reciepes, quotes, scriptures, helpful hints and tips, words of encouragement, poems I have a lot of stuff in theirs: primarily to be passed on as a family heirloom so I understand how long it can take to to put it together any help is extrememly helpful!!
Here is an example of what I did

Diane,
Can I be one of your kids???

Sure you just call on Mama D anytime! I feel like you all here are an extended family

I found this recipe on the web Tammy...Maybe you can use it???? I am interested in the Orange Onion Rosemary salad..sounds yummy and this might be close????

Tangerine-Rosemary Salad
1/2 cup fresh tangerine juice or orange juice
1/2 tsp. minced rosemary
1/2 small shallot, minced
1/4 C + 2 Tbl. Extra Virgin Olive oil
2 Tbl. Champagne vinegar
2 large tangerines or oranges
2 tsp. honey
4 cups (packed) mixed tender greens

Combine juice, shallot, vinegar, honey, rosemary and oil. Mix or shake well. Peel tangerines and slice thin. Cut slices into quarters. Wash and dry greens. Add tangerine slices to greens. Mix vinaigrette again and add to greens, mixing gently.

I would probable use Balsamic vinegar

Hey Comfrey thanks for joining the treasure hunt. I agree the balsamic vinegar would be best for that recipe.

Angelbloosom, please send me all your special hints and tips. They will go very well with what I've been gathering. We'll have to trade electronic cookbooks when I get mine finished.

hi tk,

here you go pepper pot soup.
1 pound of honeycomb tripe.
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks chopped
1 bunch fresh parsley
2 green bell peppers
2 quarts beef stock
1/4 tsp dried tyme
1/2 tsp of marjoram
1/2 tsp of ground cloves (optional_)
1/4 tsp red pepper flakes
1 bay leaf
1 tsp black pepper
1 large potato
2 large carrots diced
4 tablespoon margarine
4 tablespoons of flour
place tripe or other meat you have chosen to use in saucepan,cover with water.
bring to boil,turn off heat. allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 pieces.
in a large heavy kettle, saute bacon until clear, add the onion,celery,leeks,parsley and green peppers, saute until tender.
stir in beef stock,thyme,marjoram,cloves,red pepper falkes, and black pepper. bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours.
add the diced potato and carrots, and cook for 20 minutes.
prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit

leek soup

1 1/2 cups of leeks
1/2 cup of onion
1 clove of garlic, minced
1/4 cup of butter
1 qt of chicken broth
1 cup of eveaporated milk
salt and pepper to taste
saute leeks and onions & garlic in butter until tender but not colored.
add broth, and cover and simmer about 20 mins.
puree in a blender or put through a food mill/ add evaporated milk and season to taste

cherry soup
60 oz canned cherries undrained.
1 cup of claret wine.
1 4 inch cinnamon stick.
1 lemon of juice.
1/4 cup of water.
2 tablespoons cornstarch
1 egg yolk beaten well.
in deep 3 quart heat resistant non metallic casserole, combine cherries, cherry liquid,wine, cinnamon, and lemon juice.
heat covered in microwave oven about 15 minutes and until liquid comes to a boil.
in a small bowl, combine cornstarck, and the 1/4 cup of water, stir into hot cherry mixture.
heat uncovered in microwave 6 minutes or until thickened and smooth.
pour soup very gradually over egg yolk, stirring, constanly, refridgerate 6 hours or overnight, serve cold