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Recipes
Creamy Cheddar Grits
By LDenvir
Directions Bring 4 cups of water to a boil in a heavy 4-quart saucepan
- Ingredients
- 2 teaspoons kosher salt
- 1 cup fine quick-cooking grits (not instant)
- 1 1/4 cups half-and-half
- 2 tablespoons unsalted butter
- 1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 1/2 teaspoon freshly ground black pepper
- Grated Cheddar and chopped scallions, for garnish
Minestrone Slow Cook
By LDenvir
1. COOK BEANS: Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat
- You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
- INGREDIENTS
- 1 cup dried medium-sized white beans (see note), rinsed and picked over
- 6 tablespoons extra virgin olive oil
- 2 onions, chopped fine
- 4 carrots, peeled and cut into 1/2-inch pieces
- 8 garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
- 8 cups low-sodium chicken broth
- 3 cups water
- 2 cups loosely packed basil leaves, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
- 1 bunch Swiss chard, stemmed, leaves chopped
- 1/2 cup pasta, small soup
White Cosmo
By LDenvir
Place orchid in a 2-inch round ice ball mold; fill with filtered water and freeze
- There's no fear of staining your cocktail dress with this cosmo -- it's made using white cranberry juice. The recipe is from "Cocktails and Amuse Bouches," by chef Daniel Boulud and mixologist Xavier Herit.
- 1 pesticide-free, food-grade orchid
- Filtered water
- Ice cubes
- 2 ounces vodka
- 1 ounce elderflower liqueur, such as St. Germain
- 3/4 ounce white cranberry juice
- 1/2 ounce lime juice
Chicken Parmigiana by Pioneer Woman
By LDenvir
Mix the flour and some salt and pepper together on a large plate
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 8 boneless, skinless chicken breasts, trimmed and pounded flat
- 1 pound thin linguine
- 1/2 cup olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 whole medium onion, chopped
- 3/4 cups chicken stock
- Three 14.5-ounce cans crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup chopped fresh parsley, plus more for serving
- 1 cup freshly grated Parmesan, plus more if needed
- Basil chiffonade, for serving
Basic Marinara (MS)
By LDenvir
Place tomatoes and their juices in a large bowl
- 4 cups canned San Marzano or other Italian plum tomatoes in their juices (from one 35-ounce can)
- 1/3 cup extra-virgin olive oil
- 1/2 cup sliced garlic
- 1/4 teaspoon crushed red-pepper flakes
- 1 cup hot water
- 1 teaspoon coarse salt
- 3 sprigs fresh basil
Fondue Bourguignonne (Mad Hungry)
By LDenvir
- 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 1 Roasted Vegetables
- 1 Spicy-Sweet Chili Sauce
- 1 Chimichurri Sauce
- 1 Horseradish-Mustard Sauce
- Store-bought Vidalia onion-fig sauce or barbecue sauce
Chili Corn Bread
By LDenvir
Scrap kernels from cobs and combine with other ingredients
- 3 ears of uncooked corn
- 1 C yellow cornmeal
- 2 t salt
- 3 t double-acting baking powder
- 1 C sour cream
- ¾ 3/4 C melted butter
- 2 eggs, beaten
- 1 / 4 lb. Monterey Jack cheese with peppers, finely diced
- 1 4-oz can green chilis, finely chopped
Guacamole Salad
By LDenvir
Watch how to make this recipe Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lim...
- Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Chocolate Pecan Crispy Treats
By LDenvir
Directions Thoroughly grease a 9-by-11-inch pan and set aside
- Ingredients
- 4 tablespoons salted butter, plus extra for greasing pan
- 10 ounces large marshmallows
- 1/8 teaspoon salt
- 1/3 cup chocolate-hazelnut spread
- 5 ounces semisweet chocolate
- 6 cups crisped rice cereal
- 1 1/2 cups miniature marshmallows
- 1 cup pecans, finely chopped
Molasses Cookies
By LDenvir
Cream butter and sugar in mixer until light and fluffy
- 3/4 C butter, softened (1 1/2 sticks)
- 1 C sugar
- 1 lg. egg
- 1/4 C molasses
- 2 C all purpose flour
- 2 t baking soda
- 1 t ground cinnamon
- 1 1/2 t ground cloves
- 1/4 t salt
- 1 t vanilla
- sugar for rolling