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Category Archives: Dinner At Marnies

Some More Dishes to Try

18 Friday Mar 2022

Posted by Bob and Robin in 5 Hour Duck, 5-Stars, Beef, Boise Farmers Market, Buy Idaho, Buy Local, Classis Sauces, Comfort Food, Dinner At Marnies, Dinner For Robin, Dinner With Family, Duck, Food Photos, Food Prep, Fruit, Idaho Beef, Idaho Potatoes, Main Dish, Mushrooms - Local, Pâté, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

5 hour roasted duck, alfredo recipe, duck, fettuccini, fruit, green pepper, morel mushroom, nain dish, Pâté, Roasted Duck, stuffed pepper


Here are two really good meals we made. At least they’re good in my humble opinion. I liked them. The Fettuccini Alfredo our daughter found a basic recipe, but it looked a little bland, so I “adjusted” it a little. Added dried morels that were rehydrated in some white wine and added basil and fresh garlic. It was tasty. And the 2nd dish was Stuffed Peppers and i do like a good stuffed pepper. But Robin can not eat them. The last dish was 5 Hour Roasted Duck, which we all love! Take a look.

 

Fettuccini Alfredo

This was really a good dinner. As I stated above, I adjusted it. I used Half and Half instead of milk and added some white wine to the Alfredo. It was rich and smooth. Awesome flavor levels. Just be careful when adding the Half and Half that you don’t scorch it. Keep stirring gently. And I have never cooked pasta like this either. It worked fine.. (See the recipe) And too, I broke the dry pasta in half before adding to the pan. Easier for all to eat. Give it a try and let us know what you think.

Stuffed Pepper

This was a great pepper. The pepper was cooked, but still somewhat “crunchy”, but not raw. The flavor levels were great. Not over powered by the herbs or a strong green pepper taste. If you are making one, and use a larger cooking dish, try using different colored peppers – green, red, orange or whatever is available. And then serve them in the cooking dish. There was just me eating this, so I cooked it in a Pâté pan, as pictured. Worked well.

5 Hour Roasted Duck

We all like duck. But it can be greasy. So if you like duck, try this one. 5 Hour Roasted Duck. It definitely is not difficult to do. Just takes a while. 5 hours! So plan ahead! Stewed the neck and any leftover vegetable parts and reduced it down to create the gravy. Use some pan drippings and wine, too. An awesome gravy. Serve with peas and carrots, mashed potatoes and gravy and thinly sliced fruit, left from stuffing the duck. While the duck is resting, cover it with aluminum foil to keep it warm. And as a note, we have tried this with a goose, but it was not as good.

So threr you have it. Try them all and let us know how it turned out. Guten Abend!

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Chopped In The Kitchen

11 Friday Mar 2022

Posted by Bob and Robin in Apple, Apricots, Buy Local, Cabbage, Classic Sauces, Dinner At Marnies, Dinner For Robin, Eggs, Eggs Benedict, Food Photos, Food Prep, Grilled Pork, Housemade Sauces, Idaho Grains, Idaho Pork, Idaho Potatoes, Krusteaz, Lark and Larder, Latkes, Local Markets, Main Dish, Malheur River Meats, Photos By: Bob Young, Pork Belly, pork chops, Potatoes, Recipe by: Robin and Bob Young, Recipes - Sauces, Sauces, What's For Dinner?

≈ 1 Comment

Tags

cabbage, caramelized apple, fried potatoes, Hollandaise Sauce, pork belly, potatoes, recipes, strawberry, waffles


So you have some “stuff” still in the refrigerator that you don’t quite know what to do with. Don’t throw it out, unless, of course, it’s green and fuzzy. It’s not exactly Réchauffé – a dish of warmed-up leftovers, but more like Utiliser les restes – using leftovers. We have strawberries that need to be used, so we make Strawberry Waffles. And there is some Pork Belly, “… pork belly is uncured meat (while) bacon is a cured meat…(it is) the boneless cut that remains after the loin and spareribs are removed.” (pork.org) Just in case you wanted to know. So why not make an Idaho Benedict or a sautéed cabbage and apple to go with a Malheur River Meals ( https://malheurrivermeats.com ) pork chop? (Or you can get their products at the Boise Farmers Market or at Lark and Larder in Boise Good idea! So let’s take a look. Bon appetit! 

 

Strawberry Waffle

Strawberry Waffles are so delicious. I have made waffles from scratch but here I used Krusteaz, because I had some that needed to be used. Just altered it slightly with strawberry jam and 1 egg in the batter. Then when I cooked it, I put sliced strawberries in the batter plus more sliced strawberries on top of the waffle before serving. A dusting of powdered sugar, too. You can use other fruits, also, like blueberries.

 

Malheur River Meats Pork Chop with Braised Apple and Cabbage

This was a yum dinner. A Smoked Bone-In Pork Chop with Braised Apple and Cabbage. Caramelized the apple first in butter and brown sugar over med-high heat and watched it carefully so as not to burn the apple. Just golden brown. Then added some chopped cabbage and caraway and sautéed it all together. There were no left-overs from this dinner!

 

Idaho Benedict
Shredded potato in egg ring form
Potatoes browned

This was so differently good! If you like Eggs Benedict, try this version. Instead of a toasted English muffin, I used a potato pancake, of sorts. More like a latke than a pancake. I had the “cake” keep its shape and form by using an egg ring. Worked well. Cooking was a challenge to keep it from burning. Med high heat and used the rendered pork belly fat – some of it – to cook the potato in. Turned it over carefully when I noticed some browning on the edges. It really came out fine and was cooked all the way through. Then for serving, placed potato on plate, then one strip of thick cut pork belly broken in half, poached egg and finally Hollandaise Sauce. ( CIA Basic Hollandaise Sauce )

So there you have it. Another fun week in the kitchen!

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Shrimp, Beets and Lamb

28 Friday Jan 2022

Posted by Bob and Robin in Asian Food, Boise Farmers Market, Boise Food Adventures, Boise Foodie Guild, Brocolli, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Fruits, Ginger, Greens, Housemade Sauces, Idaho Lamb, Interesting Information, Lamb, Local Markets, Made From Scratch, Main Dish, Meadowlark Farms, Montmorency Sauce, Once & Future Wine, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Recipes - Dinner, Seafood, Shrimp, Vegetables, What's For Dinner?, Wine and Food, Wines - California

≈ 1 Comment

Tags

kielbasa, lamb, pierogi, shrimp, zinfandel


No. Not all at the same time, except for one dish which is a combination of two items. But first, let’s talk about lamb. Many people don’t like lamb and I can appreciate that. But I’m not so sure that folks are confusing lamb and mutton, which come from the same animal. Here are some differences from masterclass.com. Hope this helps. It’s mostly about time.

Mutton and lamb are two types of meat from sheep at different life cycle stages. Here are the main differences between the two types of red meat:

  1. Age: The key difference between mutton and lamb meats is the animal’s age. While mutton refers to the meat of an older animal (typically around three years old), lamb is the meat of a young animal (often around a year old).
  2. Flavor: Lamb is a younger animal, so the meat hasn’t had time to develop as much flavor—thus, it is milder with a faint, grassy flavor. Alternatively, mutton comes from an older sheep with more fat and muscles, giving it a strong, gamey flavor similar to goat, venison, or wild boar.
  3. Preparation: Due to its toughness, mutton tastes best when cooked slowly, which you can do using a slow cooker, slow-roaster, or meat smoker. In Kentucky, chefs sometimes use the mutton of older sheep for barbecuing. Lamb, however, is a tender cut of meat that benefits from a range of cooking methods, including roasting, grilling, and braising.
  4. Texture: Mutton comes from older sheep that have had more time to develop dense muscles and fat content, resulting in tough meat that can be dry or chewy. Conversely, lamb hasn’t had the time to develop much connective tissue, so the meat is often more tender and moist.
http://www.rockinrs.com/CS-Zin-Braised-Lamb-Chops.pdf

This is a wonderful dish which is fruity and a delicious way to prepare lamb chops. Especially thick cut ones.  We get our lamb from Meadowlark Farms in Nampa, ID. The beets – home grown -, Harvard Beets, is from a recipe that Robin came up with and they are wonderful. You can find her recipe at Robin’s Harvard Beets. This makes a wonderful dinner and is a great paring. Any good, jammy Zinfandel will pair well with the lamb. We used a Once & Future Zinfandel (Joel Peterson)

 

http://www.rockinrs.com/CS-Panko-Shrimp.pdf

Once again. A delicious Asian type Panko Sesame Shrimp with Broccoli. The photo shows broccolini. That’s all we had so we used it. I think broccoli florets, as the recipe calls for, would be much better. Broccolini tends to be a little “woody” and can be hard to eat. The original recipe called for ginger powder – I changed it to fresh grated ginger and also added some garlic cloves.

The next recipe I want to try is adapted from Rachael Ray, Kielbasa and Pierogi Tray Bake. Problem is, I am having a hard time locating frozen potato pierogis. She used red, yellow and orange peppers, but Robin can not “handle” those peppers, so I have changed it to Poblanos. She has no problem with Poblanos. I also will change the high hot pepper level to 4 drops of Sriracha, which should “tame” the dish, somewhat. We are not particularly fond of hot, spicy foods – Carolina Reapers, habanera or Thai Chilies – so we tend to go light on those hot spices. But you can adjust to your liking when I get the recipe complete.

Enjoy this post and the recipes. Good eating!

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Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch


captains-shack-pipe-signed-Walkway-LMPI pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa,  https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

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A very good Pappadelle Dinner

23 Friday Apr 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Beef, Boise Artisan Bakery's, Buy Local, Captain's Shack, Classic Herb Blends, Cooking Styles, Dinner At Marnies, Dinner With Family, Food Photos, Garlic, Idaho Beef, Idaho Pork, Idaho Wine, Italian foods, Local Markets, Malheur River Meats, Mushrooms, Pasta, Petit Verdot, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Italian, What's For Dinner?

≈ 1 Comment

Tags

Pappadelle, Petit Verdot, ragu, red wine ragu


Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic

We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).

The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.

So here is our recipe. Enjoy it. http://www.rockinrs.com/CS-Pappadelle-Red-Wine-Ragu.pdf Let us know your opinions.

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IP Chicken with Ketchup, Honey and Soy

05 Wednesday Aug 2020

Posted by Bob and Robin in Acme Bake Shop Sourdough, Asian - Sauces, Asian - Spices, Asian Food, Carrots, Chicken, Comfort Food, Cooking Styles, Dinner At Marnies, Dinner With Family, Dinner with Marnie, Dinner With Robin, Food Photos, Housemade Soup, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

asian food, chicken


Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.

IP Chicken with Ketchup, Honey and Soy

And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!

Leftover Chicken/Rice Soup

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Thanksgiving 2017

27 Monday Nov 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Bacon, Baking, Boise Farmers Market, Brine, Buy Idaho, Captain's Shack, Cheese, Classic Cuisines, Dessert, Dill, Dinner At Marnies, Herbs, Herbs and Spices, Housemade Gravy, Housemade Pie Crust, Housemade Sausage, Idaho Bacon, Idaho Potatoes, Idaho Vegetables, Idaho Wild Game, Mascarpone, Onion, Oysters, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes, Recipes - Dinner, What's For Dinner?

≈ 1 Comment

Tags

Brining, crockpot, Dilly Bread


And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.

Lizard Butte from Marnie’s front porch.

Robin on the porch.

The turkey is brining. Here’s how to brine the turkey – How To Brine a Turkey

Robin’s Orange Cranberry. (The recipe is on this site. Don’t leave home without it.)

Marnie, Chris and Eric in the kitchen at Marnie’s house, including Lola waiting patiently!

In the kitchen.

Marnie and Eric making Wilted Lettuce Salad.

Chestnut Stuffing ready for the turkey.

Dilly Bread is ready. Robin’s Dilly Bread

Candied Orange Peel

Dinner is plated.

Emmets Pecan Pie. It was good.

Marnie’s Port Poached Pear with Mascapone

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Birthday Dinner

06 Monday Apr 2015

Posted by Bob and Robin in Birthdays, Buy Idaho, Dinner At Marnies, Dinner With Family, Dinner With Friends, Green Beans, Ham, Idaho Lamb, Idaho Wine, Lamb, Party Time, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

≈ Leave a comment

Tags

American lamb, ham


05April2015_1_My-BDay_Table-FlowersMarnie and Mac gave me this wonderful birthday dinner. Thank-You! Delicious. Thank-You Chris for being there. Sorry we missed you Sophia.
The flowers here are from their front garden. Absolutely beautiful. Spring must be here, even tho\ugh there is snow in the mountains and there is a cold drizzly rain falling. April showers bring May flowers, or so it is said. There is even water in the irrigation canals, almost 15 days early! Hope there is enough water to last the season.
Do enjoy these photos of the dinner. Really wonderful.

Green Beans with Candied Walnuts

Green Beans with Candied Walnuts

Stained Glass Potatoes - Robin made these.

Stained Glass Potatoes – Robin made these.

Ham and Lamb

Sliced Ham and Sliced Lamb

The meal plated. Mac made the rolls - delicious!

The meal plated. Mac made the rolls – delicious!

Rabbit Cookies

Rabbit Cookies

Inside Out German Chocolate Cake by Marnie.

Inside Out German Chocolate Cake by Marnie. (I think it took her two days to make this.)

Oh yum!!!

Oh yum!!!

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Memorial Day/Graduation Celebration

27 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Blueberries, Bradley Smoker, Cakes, Captain's Shack, Celebrations, Comfort Food, Cookies, Corn, Dessert, Dinner At Marnies, Dinner With Family, Fruit, Grillin' and Chillin', Holiday Gatherings, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Slow Cooking, Smoking and Grilling, Special Dinners, Special Events, What's For Dinner?

≈ Leave a comment

Tags

Bradley smoker, grilling, recipes, smoker


26May2014_1c_Captains-Shack_Memorial-Day_Madison-Chris_CChip-CookieSuch a great party to celebrate Memorial Day and Sophia graduating from Boise High School. Congratulations Sophia!!And absolutely great food from everyone – Mac for the hamburgers, Marnie for the strawberry cake, Chris and Madison brought the cookie pictured here and Robin’s awesome Tuscan Orange Cake and Blueberry Pie. Super great eats, everyone. And it was good that Mac’s Mom and Dad, Linda and Jim, drove all the way from Virginia to be at the party. Enjoy these photos! Cheers.

Sophia graduates! Congratulations and hugs Sophia.

Sophia graduates! Congratulations and hugs Sophia.

Cricket is thinking,  "Which way do I go?"

Cricket is thinking, “Which way do I go?”

Eat dessert first, life is too short!!

Chris and Madison look at that awesome cookie!

Chris and Madison look at that awesome cookie!

Robin made this Tuscan Orange Cake and made these decorations. Great job, Honey!

Robin made this Tuscan Orange Cake and the decorations, too. Great job, Honey! Here is the recipe for the Tuscan Orange Cake (Schiacciata Alla Florentina).

Robin also made this Blueberry Pie. I do like blueberries!

Robin also made this Blueberry Pie. I do like blueberries!

Marnie made the Strawberry Cake. This was really good.

Marnie made the Strawberry Cake. This was really good.

Now that dessert is over, we can eat the main meal. Yummers!

Robin and I made these Baked Beans.

Robin and I made these Baked Beans totally from scratch. The Lyle’s Black Treacle is a Scottish addition.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

And the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.

And the pork ribs just coming out of the smoker. Top Two Shelves – Memphis Rub. Middle Shelf – Casey’s Hot Sop and the Bottom Two Shelves, Regular rub – garlic, onion and salt and pepper.

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Thank-You Chris For Dinner

31 Monday Mar 2014

Posted by Bob and Robin in Bread, Comfort Food, Dinner At Marnies, Dinner By Chris, Dinner With Family, Main Dish, Party Time, Pasta, Photos By: Bob Young, Salad, Special Dinners, Special Events, Traditional Food, What's For Dinner?, Wine and Food, Wines - Italian

≈ Leave a comment

Tags

Cricket, dump cake


30Mar2014_1_Chris-Makes-Dinner_Chris-With-Ray-CricketBefore Chris made dinner for Marnie, Mac, Robin and myself, he was seen out in the yard playing ball with Ray, the Golden Retriever and Cricket, a German Short Hair. Both dogs like to play with each other, although Cricket is the oldest at about 12. Two delightful animals. With loving care like this, Cricket will do fine. But now for dinner. I knew Chris had a kitchen talent. He made the main course of Chicken Pasta and it was very good. I am sorry the Maddy and Sophia missed it. But Chris did make plate for Maddy. Enjoy these photos and Left-Click any of them to see enlarged. Cheers!

Chicken Pasta with Herbs Fresh Green Salad Fresh Homemade Rolls and a good Italian wine.

Chicken Pasta with Herbs
Fresh Green Salad
Fresh Homemade Rolls

and a good
2005 Barbaresco Red Italian wine

Robin made this Cherry Pineapple Dump Cake Dump it all together and bake it. Delicious!

Robin made this

Cherry Pineapple Dump Cake

Dump it all together and bake it. Delicious!

Cricket wants more!

Cricket wants more!

Thyank-You everyone for a delightful Birthday dinner. Until next year ……………….

43.624890
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Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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