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Recipes
Chocolate Fondue (PW)
By LDenvir
Special equipment: a fondue pot Heat the cream in a saucepan over low to medium heat until warmed through but not...
- 2 cups heavy cream
- 6 ounces bittersweet chocolate, chopped
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons amaretto
- 1 teaspoon vanilla
- Dipping suggestions: cubed angel food cake (store-bought is fine), pineapple chunks, dried apricots, green grapes, blueberries and blackberries
Knock-You-Naked Brownies (PW)
By LDenvir
Preheat the oven to 350 degrees F
- Ingredients
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Monte Cristo Party Sliders
By LDenvir
Line a 13x9 baking pan with aluminum foil and spray very lightly with cooking spray
- Monte Cristo Party Sliders
- 2 packs (12-count each) sweet dinner rolls (such as King’s Hawaiian)
- 1/2 pound deli-sliced honey ham
- 1/2 pound deli-sliced smoked turkey
- 1/2 pound gruyère, emmental or muenster, shredded or sliced
- 1/2 cup butter (1 stick), melted
- 1 egg, well beaten
- 2 tablespoons dijon mustard
- Powdered sugar
Chicken Stew with Biscuits
By LDenvir
Preheat the oven to 375 degrees F
- 3 whole (6 split) chicken breasts, bone in, skin on or one rotisserie chicken cut up.
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- Package of Grands Biscuits
Pork Chops with Sweet and Sour Glaze (Giada)
By LDenvir
Pork: In a large, heavy skillet, heat the olive oil over high heat
- Pork:
- 1/4 cup olive oil, plus extra as needed
- 4 (8-ounce) boneless pork chops, about 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- Glaze:
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 2 cloves garlic, minced
- 3 scallions, pale green and white parts only, finely chopped
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
- Kosher salt and freshly ground black pepper
Beef Stroganoff with Buttered Noodles
By LDenvir
Preheat oven to 300 degrees F
- 4 cloves garlic, roughly chopped, plus 2 cloves, minced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 sprig fresh rosemary, leaves removed
- 1 large sprig fresh thyme, leaves removed
- 3 pounds beef short ribs, cut into 2 ribs apiece
- 1 1/2 pounds cremini mushrooms
- 1 1/2 pounds white button mushrooms
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Peach Squares (Cooks Country)
By LDenvir
1. Adjust oven rack to middle position and heat oven to 375 degrees
- WHY THIS RECIPE WORKS:
- 24 24
- 365 any brand of frozen peaches or peach preserves will work, the test kitchen prefers Whole Foods 365 frozen peaches and Smucker's preserves.
- INGREDIENTS
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 3/4 1 3/4 3/4 cups sliced almonds
- 1/3 1/3 1/3 cup granulated sugar
- 1/3 1/3 1 cup packed light brown sugar plus 1 tablespoon
- Table salt
- 12 12 1/2 1/2-inch cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
- 1 1/2 1 1/2 1/2 pounds frozen peaches, partially thawed
- 1/2 1/2 1/2 cup peach preserves
- 1/2 1/2 1/2 teaspoon grated lemon zest
- 1 1 1 teaspoon fresh lemon juice
Chicken Florentine on Spinach
By LDenvir
Sprinkle the chicken with salt and pepper
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons onion, finely diced
- 1 tablespoon finely chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
- Instructions
Burgundy Mushrooms (Pioneer)
By LDenvir
Thoroughly wash the mushrooms and throw them into a large stockpot
- 4 pounds white button mushrooms
- 1 litre Burgundy wine (other dry red wines will work)
- 2 cups boiling water
- 1/2 pound (2 sticks) butter
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dill seed
- 1 teaspoon freshly ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic, peeled
- Salt
- Crusty bread, for serving
Cheddar and Spinach Souffle (Barefoot)
By LDenvir
Preheat the oven to 400 degrees F
- Ingredients
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar