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Recipes
Duchess Potatoes (Pioneer)
By LDenvir
Preheat the oven to 375 degrees F
- Level:
- Duchess Potatoes
- 2011 Ree Drummond
- Prep Time:20 minInactive Prep Time:5 minCook Time:25 min
- Easy
- Serves:
- 16 servings
- Ingredients
- 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
- 8 egg yolks
- 1 stick butter, softened
- Salt and freshly ground black pepper
- Nutmeg
- 1 1/4 cup heavy cream
- 1 whole egg
Bourbon Bread Pudding (Cook's Country)
By LDenvir
1. Adjust oven rack to middle position and heat oven to 450 degrees
- SERVES 8 TO 10
- This bread pudding is great on its own, but for a little more punch drizzle Bourbon Sauce over individual servings. A bakery-quality French baguette makes this dish even better.
- INGREDIENTS
- 1 French baguette (18- to 20-inch), torn into 1-inch pieces (10 cups)
- 1 cup golden raisins
- 3/4 cup bourbon
- 6 tablespoons unsalted butter, cubed and chilled, plus extra for baking dish
- 8 large egg yolks
- 1 1/2 cups packed light brown sugar
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
Mustard Chicken Salad (Barefoot)
By LDenvir
Preheat the oven to 350 degrees F
- Ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Meatloaf with Mushroom Gravy (Cook's Country)
By LDenvir
1. Adjust oven rack to middle position and heat oven to 375 degrees
- SERVES 6 TO 8
- If you’re short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil.
- INGREDIENTS
- 1 cup water
- 1/4 ounce dried porcini mushrooms, rinsed
- 16 square or 18 round saltines
- 10 ounces white mushrooms, trimmed
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- Salt and pepper
- 4 garlic cloves, minced
- 1 pound ground pork
- 2 large eggs
- 1 tablespoon plus 3/4 teaspoon Worcestershire sauce
- 1 pound 85 percent lean ground beef
- 3/4 teaspoon minced fresh thyme
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
Fried Baby Artichokes (Barefoot)
By LDenvir
Watch how to make this recipe Remove and discard the artichoke stems
- Ingredients
- 10 baby artichokes
- Olive oil
- 6 cloves fresh garlic, peeled
- 1 bunch fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Ingredients for Yogurt Sauce
- 32 .5 to 35.3 ounces Greek yogurt
- 4 teaspoons finely chopped fresh thyme
- 4 teaspoons finely chopped fresh sage
- 4 teaspoons finely chopped fresh rosemary
- 4 teaspoons garlic powder
- 6 tablespoons mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Directions
- Drain the yogurt in cheesecloth or paper towel for a short while so it thickens even more. Place the yogurt in a bowl, add the remaining ingredients and mix together.
Strawberry Rhubarb Crisp (Barefoot)
By LDenvir
Preheat the oven to 350 degrees F
- Ingredients
- 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and halved, if large
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking (not instant) oatmeal, such as McCann's
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
Chicken Stew (Giada)
By LDenvir
Directions Watch how to make this recipe
- Ingredients
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (14-ounce) can low-salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
- Serving suggestion: crusty bread
Brussel Sprouts with Balsamic and Cranberries (Pioneer)
By LDenvir
Preheat the oven to 375 degrees F
- Brussels Sprouts
- 10 to 12 servings
- Ingredients
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup balsamic vinegar
- 3/4 cup sugar
- 1 cup dried cranberries
Braised Short Rib, Stout, and Potato POTPIES (MS)
By LDenvir
Make the filling: Preheat oven to 300 degrees
- Short ribs stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust."
- For The Filling
- 4 pounds boneless short ribs, cut into 2-inch pieces
- Coarse salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 3 tablespoons safflower oil
- 1 medium yellow onion, halved and thinly sliced
- 5 garlic cloves, thinly sliced
- 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
- 2 rosemary sprigs
- 1 pound cipollini onions, peeled
- For The Topping
- 6 medium russet potatoes (3 1/2 pounds)
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
Creamed Spinach (Trish)
By LDenvir
In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes
- Ingredients
- 1 pound baby spinach, washed
- 1 teaspoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely diced
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 3/4 cup grated Parmesan
- Pinch nutmeg