This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring farmers market was swamped with morels, locally over 700,000 acres burnt the
So this one is going to be a little different, you are going to get an entire Festive Family Style meal in one recipe post. Keep in mind if you
I’ve seen that women on TV that does the dump cake commercials, she makes it look so easy. So I thought I’d try one of her recipes, made some changes
My love for potato salad started very early on. The cool tangy dish was the perfect side to serve next fresh caught fried catfish. Often times, making a batch was
These probably would of have been great (they were still really good) but believe it or not, thanks to Covid-19, there was a shortage of canned pinto beans at our
Ingredients: Parmesan Cheese, freshly grated into shreds 2 lbs Method: Grate cheese, place small circle of grated cheese on bottom of clean half sheet pan/silplat). Bake at 350 degrees until
Ingredients: Butternut Squash Seeds approximately ½ c Kosher Salt 1 T Black Peppercorns Cracked 1 T Olive Oil 1T Method: Remove seeds from squash, clean, coat with olive oil and
Pasta/Ravioli Dough Ingredients: Flour AP 3 C Kosher Salt 1 ½ tsp Eggs 3 Egg Yolks 2 Olive Oil 3 T Method: Well-method. Combine dry ingredients, place in bowl with
Ingredients: Butter 2 T Milk 1 qt Chicken base 1 T Cornmeal 1 C Parmesan cheese ¼ C Cheddar cheese grated 1 C Butter, whole soft 2 T Method: Combine
Ingredients: 1 can creamed corn (16 oz) 1 can whole corn (16 oz) 1 small box corn muffin mix (8 oz Jiffy) 1 stick butter 1 c sour cream Method:
Copyright © 2023 – From Field To Table
