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Pesto

Pesto
Print Recipe
Fresh basil, garlic, and pine nuts.
Prep Time
20 minutes
Prep Time
20 minutes
Pesto
Print Recipe
Fresh basil, garlic, and pine nuts.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a blender, pour in the oil first, then the garlic, nuts, and finally the basil leaves.
  2. Blend on low to a smooth paste. Season with the kosher salt.
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Stuffed Tomato

Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.
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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
Filling
  • 1 pound spinach washed and drained, with stems removed
  • 1 pound asparagus cut into 1-inch pieces
  • 2 cloves garlic minced or mashed
Egg Mixture
Servings: people
Instructions
  1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
  2. Place under broiler for 2 minutes until top is golden brown.
  3. Cut into slices or 1-inch squares for appetizers.
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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
  2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
  3. In a large bowl beat eggs, cream, salt and pepper together.
  4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
  5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
  6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
  7. When you insert a wooden toothpick and it comes out clean, it is done.
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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Ingredients
Servings: cups
Instructions
  1. Blend soup, milk, and pepper. In 1 1/2-qt. casserole, arrange alternate layers of potatoes, onion, sauce, and cheese. Dot top with butter, sprinkle with paprika.
  2. Cover; bake at 375 degrees for 1 hour. Uncover, bake 15 minutes more or until cheese is bubbly and starting to brown.
  3. Makes about 4 cups.
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Santa Maria Valley Beans

Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Cook the beans, covered with water for 2 hours or until they are tender. When ready, remove the beans from the pot, reserving the cooking liquid.
  2. In a large skillet, heat 3 Tbls olive oil, add the garlic and fry it until golden brown. Add the beans and mash some of them with a spoon to make a little puree. Add the chopped green chiles, cheese, and hominy, stir a bit and then add 1 1/2 cups of the reserved bean liquid. Simmer 10 minutes.
  3. Make 2 chiles for each diner. Run the whole chile with salt and pepper. Prick the chiles in 2 or 3 places, putting slivers of garlic into them. In one slit, put the clove of garlic.
  4. Put the chiles in a 300 degree oven for 2 hours. Baste with some of the bean liquid several times. When ready to serve, pour the beans over the chiles and bring to the table in a heated casserole dish.
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Hot Vegetable Broth

Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Ingredients
Servings: people
Instructions
  1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.
Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

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Chile Bisque

Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
  2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.
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Country Ranch Soup

Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Ingredients
Servings:
Instructions
  1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
  2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
  3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.
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Stuffed French Toast

Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
  3. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
  4. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
  5. Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
  6. Remove from the pan, place on a baking sheet and keep warm in the oven.
  7. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
  8. Sprinkle the French toast with powdered sugar and serve immediately with syrup.
Recipe Notes
  • NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.
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