https://latigoranch.com RSS feeds for Latigo Ranch 60 https://latigoranch.com/Dining/Signature-Recipes/ID/313/Pinto-Bean-Burger#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=313 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=313&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/313/Pinto-Bean-Burger This recipe showed up in my inbox one Tuesday morning, and because two of our guests were vegetarians, I thought it would be worth a try at the lunch cookout.  They were very enthusiastic about the bean burgers, and we’ve made them many more times since.  We have even frozen them, but I would recommend freezing before baking.  They get a bit crumbly after being cooked. Randy Mon, 14 Aug 2017 21:45:00 GMT f1397696-738c-4295-afcd-943feb885714:313 https://latigoranch.com/Dining/Signature-Recipes/ID/34/Zucchini-and-Cheese-Casserole#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=34 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=34&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/34/Zucchini-and-Cheese-Casserole 2 T butter or oil 1 onion, diced ~7 C chopped zucchini 1 C shredded cheddar 2 eggs, beaten 1 t salt ¼ t pepper 1 ½ C crushed Rice Chex 2 T melted butter Saute the onions until tender.  Stir in the zucchini but don’t cook very much.  Add the next 4 ingredients, mix well, pour into casserole dish (or use an oven proof skillet from the start).  Sprinkle with the cereal tossed with the butter.  Bake at 350 for 35-45 minutes.  Should be heated through and golden and bubbly on top. Another recipe brought to you from your kitchen friends at Latigo Guest Ranch. Fri, 16 Jan 2015 02:59:00 GMT f1397696-738c-4295-afcd-943feb885714:34 https://latigoranch.com/Dining/Signature-Recipes/ID/56/White-Bean-and-Vegetable-Soup-GF-Vegan#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=56 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=56&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/56/White-Bean-and-Vegetable-Soup-GF-Vegan 1 C chopped onion 1 t minced garlic ½ C chopped celery ½ C chopped carrots                                        ½ C chopped red or green pepper 1 C chopped zucchini 2 T olive oil 1/3 C tomato paste ¼ C red wine                                       15 oz white beans, rinsed and drained 2 C veg or chicken broth 2 C water 1 T parsley 2 t basil                                                 1 T lemon juice                                     1 t salt ¼ t pepper Sauté the vegetables in the oil for 5 min.   Stir in the tomato paste and the wine. Add the remaining ingredients, bring to a boil, cover and simmer until everything is tender. Brought to you by your kitchen friends at the Latigo Dude and Guest Ranch in Colorado. Sat, 07 Dec 2013 18:38:00 GMT f1397696-738c-4295-afcd-943feb885714:56 https://latigoranch.com/Dining/Signature-Recipes/ID/67/African-Peanut-Stew--Vegan#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=67 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=67&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/67/African-Peanut-Stew--Vegan 2 yellow onions, diced, sauted until tender 1 t minced garlic 3 jalapeno peppers, seeded and diced 1-2 T curry powder 1 T fresh ginger, minced 4 C veg broth 2 C chopped tomatoes with juices 1 ½ lb sweet potatoes or butternut squash, peeled and diced Salt to taste 1/3 C peanut butter Sea salt to taste Fresh cilantro, coarsely chopped Saute the herbs and peppers with the onions.  Add the remaining ingredients and bring to a boil.  Reduce to a simmer and cook, covered, until everything is tender.  Serve over rice, garnish with cilantro. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Sun, 07 Apr 2013 18:04:00 GMT f1397696-738c-4295-afcd-943feb885714:67 https://latigoranch.com/Dining/Signature-Recipes/ID/112/Zucchini-and-Green-Chili-Quiche#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=112 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=112&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/112/Zucchini-and-Green-Chili-Quiche  1 9 inch pie crust, unbaked 3 C grated zucchini 4 oz green chilies, drained 1 ½ T olive oil ¾ C green onions 1 T flour 1 C cheddar + ½ C Jack cheese 3 eggs + 1 C  milk   Spread the shredded zucchini on a sheet pan, sprinkle with salt, let stand 30 minutes, squeeze and blot dry.   Sauté the onions in the oil until tender.  Add the zucchini and chilies, simmer for a few minutes, stir in the flour and stir until well blended.  Spread veggies into the pie crust, sprinkle with the cheeses, pour the eggs and milk mixture over everything.  Bake at 400 for ~45 minutes.  Let rest for 10 minutes before serving.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 29 May 2011 20:20:00 GMT f1397696-738c-4295-afcd-943feb885714:112 https://latigoranch.com/Dining/Signature-Recipes/ID/126/Artichoke-Tomato-and-Basil-Pizza#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=126 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=126&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/126/Artichoke-Tomato-and-Basil-Pizza  14 inch pizza dough, ready to bake   ½ C ricotta ¼ C diced provolone ½ t salt ¼ t pepper   12 oz chopped tomatoes, seeded 2 T chopped fresh basil ½ can artichoke hearts, thinly sliced 1 C mozzarella   Mix the ricotta, provolone, salt and pepper.  Spread over crust.  Sprinkle with the tomatoes, basil, artichokes, and mozzarella.  Bake at 400 degrees for about 15 minutes or until done and golden brown.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch.  Sun, 28 Nov 2010 22:36:00 GMT f1397696-738c-4295-afcd-943feb885714:126 https://latigoranch.com/Dining/Signature-Recipes/ID/128/Country-Style-Tomatoes#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=128 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=128&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/128/Country-Style-Tomatoes Serves 8 4 large tomatoes sliced into four thick slices each.  Place on paper towels to drain. 8 oz cream cheese (low fat works fine) ¼ C minced fresh parsley 1 T minced fresh basil¼ t minced garlic ¼ t salt ¼ C flour 1 C dry bread crumbs 1 egg + 1 T milk Oil/butter for skillet When my parents came for a visit, they brought buckets of fresh tomatoes from their bountiful garden in Michigan.  It was a treat to have such delicious tomatoes that we tried all sorts of recipes that I’ve been saving for just such an occasion.  This one came from Taste of Home magazine (July 2009 issue), and we all thought it was a great way to showcase tomatoes. Mix together the cream cheese and seasonings until smooth.  Spread over 8 tomato slices. Top with remaining 8 slices to make sandwiches. Dip each sandwich first in flour, then in egg mix, then in bread crumbs.  Saute each sandwich for 3-4 minutes on each side or until golden brown Taste of Home July 2009.   This recipe is brought to you from the kitchen of the Latigo Dude Ranch. Wed, 20 Oct 2010 04:19:00 GMT f1397696-738c-4295-afcd-943feb885714:128 https://latigoranch.com/Dining/Signature-Recipes/ID/136/Grilled-Italian-Eggplant-Slices#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=136 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=136&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/136/Grilled-Italian-Eggplant-Slices ¼ C Parmesan 3 T lemon juice 2 T minced fresh basil 1 ½ T olive oil ½ t minced garlic ½ t oregano ½ C shredded mozzarella Grill eggplant over medium heat for 3 minutes on both sides.  Spoon the Parmesan mixture onto each slice.  Top with tomato, sprinkle with mozzarella.  Grill until cheese is melted. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Sun, 01 Aug 2010 03:45:00 GMT f1397696-738c-4295-afcd-943feb885714:136 https://latigoranch.com/Dining/Signature-Recipes/ID/137/Mushroom-and-Zucchini-Lasagna#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=137 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=137&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/137/Mushroom-and-Zucchini-Lasagna 1 ¼ lbs zucchini ½ lb sliced fresh mushrooms 1 large onion, diced 3 minced garlic cloves 1 T olive oil 28 oz crushed tomatoes 3 T minced fresh parsley 2 T sugar ½ t salt ¼ t pepper 3 eggs 2 C mozzarella cheese, shredded 1 ½ C low fat ricotta or cottage cheese 8 oz Neufchatel cream cheese ½ C Parmesan ¼ t onion powder 9 lasagna noodles 2 T Parmesan Shred ½ cup of zucchini and thinly slice the rest.  Saute the onions until tender and add the zucchini and mushrooms.  Cook briefly.  Add the tomatoes, parsley, sugar, salt and pepper.  Bring to a boil, reduce to simmer, cook for 15 minutes.  In a bowl, mix the eggs, cheeses and onion powder.  Grease a 13x9 baking dish.  Spread 1 cup of tomato sauce, layer with three noodles, spread on half of the cheese mixture and a third of the tomato sauce.  Repeat layers once.  Top with remaining noodles and sauce.  Sprinkle the top with the shredded zucchini and the Parmesan.  Cover and bake for 1 ½ hours if your noodles were uncooked.  45 minutes should cook the casserole if you started with cooked lasagna noodles.  Serves 12. This recipe is brought to you from the kitchen of the Latigo Dude Ranch.   Tue, 13 Jul 2010 03:55:00 GMT f1397696-738c-4295-afcd-943feb885714:137