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Recipes
Skillet-Roasted Chicken and Stuffing (CC)
By LDenvir
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees
- INGREDIENTS
- 1 (4-pound) whole chicken, giblets discarded
- 6 tablespoons unsalted butter
- 2 tablespoons minced minced fresh sage
- 2 tablespoons minced fresh thyme
- Salt and pepper
- 2 onions, chopped fine
- 2 celery ribs, minced
- 7 ounces Italian bread, cut into 1/2-inch cubes (6 cups)
- 1/3 cup low-sodium chicken broth
Pancakes (M. Stewart)
By LDenvir
Sift flour, baking powder, sugar, and salt into a large bowl
- 4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 cup sugar
- 1 teaspoon coarse salt
- 6 large eggs, separated
- 3 cups whole milk
- 3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
- 1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
- Maple Butter
Chocolate Pie (PW)
By LDenvir
In a large saucepan over medium heat, stir together the sugar, cornstarch and salt
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks, beaten with a fork
- 6 1/2 ounces bittersweet chocolate, broken into pieces
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 baked pie shell (store-bought is fine)
- Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles
Provencal Cherry Tomato Gratin (BC)
By LDenvir
Preheat the oven to 400 degrees F
- 3 pints cherry or grape tomatoes, halved
- 1 1/2 tablespoons plus 1/4 cup good olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 3 large garlic cloves, peeled
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups coarse bread cubes from a country bread
Peach Jam
By LDenvir
Get your boiling water going in your canning pot
- Tips to Making the Best Peach Jam Ever:
- Get everything in place before you begin, because there are points in the process where you won’t be able to stop and get what you need.
- Don’t be tempted to increase the spice amounts; you want the peach flavor to shine through.
- Use the amounts below, follow the directions, and your jam will come out perfect every time. Overcooking and using the wrong proportion of ingredients are the main causes of runny jam.
- 8 cups pitted, peeled* peaches, cut in a 1-inch dice
- A large bowl of ice water
- Zest of half a lemon
- 4 Tablespoons fresh-squeezed lemon juice
- 6 Tablespoons classic fruit pectin (like Ball® or Pomona’s)
- 7 cups white sugar
- 1 Tablespoon finely chopped crystallized ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- Large canning pot with rack
- Jar lifter (typically found in canning sets)
- Large tongs (typically found in canning sets)
- Large ladle
- A wet paper towel
- Dry paper towels
- 6 one-pint (16 oz.) glass canning jars, with lids and screw-on bands
- Peeling Peach Skin
Ed's Scalloped Potatoes
By LDenvir
Preheat oven to 375. Butter a 2 Qt casserole
- 3 T unsalted butter
- 1/4 C flour
- 2 C chicken broth
- 1 1/2 C grated extra-sharp cheddar cheese
- 2 lbs. boiling potatoes
- 1/2 C bread crumbs
Roasted Stone Fruit (Kitchen Essentials)
By LDenvir
Preheat the oven to 400 degrees F
- 1/4 cup sugar or honey
- 1/2 teaspoon ground spices (recommended: cinnamon, nutmeg, or cardamom), optional
- 3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas)
- 1 teaspoon pure vanilla extract or 1/2 vanilla bean
- 1/4 cup fresh orange or lemon juice
- 1 tablespoon unsalted butter
- Roasted Stone Fruit Variations, recipes follow
Jean's Egg Dish
By LDenvir
Great breakfast casserole for a crowd
- Egg Mixture:
- 16 slices of bread, crusted and buttered
- Jimmy Dean’s pork sausage, cooked and drained
- Sharp Cheddar Cheese (8 oz) shredded
- Green Onion, diced (about 4-6)
- 7 eggs
- 1/2 t dry mustard
- 3 C milk
- 1 t salt
Smothered Pork Chops (CC)
By LDenvir
1. Adjust oven rack to middle position and heat oven to 300 degrees
- Chops thicker than 1/2 inch won't be fully tender in the allotted cooking time.
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1/4 teaspoon cayenne pepper
- 4 bone-in blade-cut pork chops, about 1/2 inch thick
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 onions, halved and sliced 1/4 inch thick
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 3/4 cup plus 1 tablespoon beef broth
- 1 bay leaf
- 1 teaspoon cornstarch
- 1 teaspoon cider vinegar
Chicken Enchilasagna (PW)
By LDenvir
Preheat the oven to 375 degrees F
- Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 boneless, skinless chicken breasts
- 3 cups part-skim ricotta
- 3 cups grated Monterey Jack cheese
- 1/4 cup chopped fresh parsley
- One 14-ounce can green enchilada sauce
- One 14-ounce can red enchilada sauce
- 11 cooked lasagna noodles, cooled
- 2 cups grated sharp Cheddar