The purpose of this page is to compile recipes from RS for others to use. Enjoy!
The Ultimate Caramel Apple Pie and Caramel Sauce (to go on top)
Caramel Sauce
Dark Salt Caramels
Caramelized nuts
2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2 C nuts
Optional: 1/8 tsp cinnamon
Place brown sugar, corn syrup, and butter (and cinnamon if you're using) in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles.
Add nuts and stir to coat
Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.
Transfer to foil, waxed paper, or parchment and cool completely.
Break them apart with your fingers and enjoy!
Break them apart with your fingers and enjoy!
Deer Valley Turkey Chili
We made this in the cooking class Wednesday, Oct. 20th!
2 cups black beans / 4 cans
1 tsp pepper
1/2 unsalted butter
2 medium Anaheim chilies
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek
2 cloves of garlic
3 teaspoons oregano
1/4 cup corn flour or you can use normal flour
1 teaspoon cayenne pepper
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/8 cup sugar
4 1/2 cups chicken stock
2 1/4 cup frozen corn
4 cups diced turkey or chicken
melt butter, add all vegetables and oregano. cook for 10 minutes. reduce heat to low, add flour and spices, cook for 5 minutes. Add sugar and 4 cups stock and bring to a simmer. Puree 1 1/4 cups corn in 1/2 stock and add to soup. Mix in black beans, corn, and turkey. Cook for 25 minutes.
White Chili
This was served at the RS service project on October 16th.
I made a few changes to the recipe. I added a can of diced green chilies and also added about 2 cups of heavy cream to it during the last 5 minutes of cooking to make it creamy/"white".
