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Recipes
Tuna-Noodle Casserole (Betty Crocker)
By LDenvir
Pre-heat oven to 375 Cook noodles and set aside
- 4 oz medium noodles (3 C)
- 1 C chopped celery
- 1/4 C chopped onion
- 2 T butter
- 2 t flour
- 1 11 oz can cream of mushroom
- 1 jar mushrooms
- 3/4 C milk
- 1 can large tuna
- 1/4 C pimento
- 1/4 C parm cheese
Crispy Lamb Chops with Fresh Mint Jelly (Farmhouse)
By LDenvir
In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine
- Fresh Mint Jelly:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, smashed and roughly chopped
- Kosher salt and black pepper
- Four 2- to 3-ounce lamb chops
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon granulated garlic
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil, optional
- Fresh Mint Jelly, for serving, recipe follows
- 2 cups packed fresh mint leaves
- 1 small lemon, zested and juiced (about 2 tablespoons)
- 2 cups sugar
- 3 ounces liquid pectin
- 1 to 2 drops green food coloring, optional
Strawberry Rhubarb Pie with Crumb Topping (MS)
By LDenvir
Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer
- Martha and Bi-Rite Market’s Sam Mogannam put a new spin on traditional...
- Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."
- Makes one 9-inch pie
- For The Crust
- 1 cup all-purpose flour, plus more for work surface
- 7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon sugar
- 1/4 teaspoon coarse salt
- 2 tablespoons ice-cold water, plus more as needed
- 1 1/2 teaspoons apple-cider vinegar
- For The Filling
- 2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
- 2 1/2 cups hulled and halved strawberries, quartered if very large
- 2/3 cup packed light or dark-brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- For The Topping
- 2/3 cup all-purpose flour
- 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 3 tablespoons packed dark or light-brown sugar
- 3/4 teaspoon ground ginger
- 1/8 teaspoon coarse salt
Broccoli Cheddar Chicken & Rice Casserole (southyourmouth)
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By LDenvir
Spray the bottom and sides of a 13x9 baking dish with cooking spray; set aside
- For the casserole:
- Broccoli Cheddar Chicken & Rice Casserole
- View photos and entire recipe article HERE
- Recipe by South Your Mouth
- 1 1 1 cup uncooked rice (white, long-grain)
- 1 1 1 cup milk
- 2 10.75-oz. 2 10.75-oz. 10.75-oz. cans condensed cheddar cheese soup* (such as Campbell’s)
- 3/4 3/4 3/4 teaspoon salt
- 3 3 4 large (or 4 small) boneless, skinless chicken breasts
- Salt, pepper and garlic powder
- 1 12-oz. 1 12-oz. 3 bag frozen broccoli florets (or about 3 cups fresh)
- For the topping:
- 2 2 2 sleeves butter crackers, crushed (such as Ritz or Town House)
- 6 6 6 tablespoons butter, melted
- 1/4 1/4 1/4 teaspoon garlic powder
Roasted Chicken with Lemon, Garlic and Thyme
By LDenvir
Preheat the oven to 450 degrees F
- View Photo: Roasted Chicken with Lemon, Garlic, and Thyme
- TOTAL TIME:1 hr 45 min
- Prep: 15 min
- Inactive Prep: 15 min
- Cook:1 hr 15 min
- YIELD:6 servings
- LEVEL:Easy
- 1 (6-pound) roasting chicken
- 4 tablespoons unsalted butter, softened
- 3 tablespoons minced fresh thyme, plus 1 handful for stuffing
- 4 cloves garlic, chopped
- 2 teaspoons fresh lemon zest
- Salt and freshly ground black pepper
- 1 lemon, quartered
- 1 onion, coarsely chopped
- 3 celery stalks
- 3 carrots, unpeeled cut into thirds
- 1 onion cut into quarters
- 1 cup low-sodium chicken broth
- 2 teaspoons all-purpose flour
- Roasted Chicken Variations, recipes follow
Hot Crab Dip (MS)
By LDenvir
Preheat oven to 400 degrees with a rack in the center
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon Old Bay seasoning
- 1 1/2 teaspoon dry mustard
- 3/4 cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- 1/2 cup chopped fresh flat-leaf parsley
- 2 slices white bread, crusts removed, torn into 1/4-inch pieces
- 1/2 teaspoon paprika
- Toast points, for serving
Savory Palmiers
By LDenvir
Lightly flour a board and carefully unfold one sheet of puff pastry
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
Mashed Potato Souffle
By LDenvir
Preheat oven to 350 degrees
- Ingredients
- 4 tablespoons unsalted butter, plus more for baking dish
- 5 pounds russet potatoes, peeled and halved crosswise
- 1 cup milk
- 1/2 cup sour cream
- 4 ounces cream cheese, room temperature
- Coarse salt and freshly ground black pepper
- 1 1/2 cups heavy cream
- 6 ounces sharp or extra-sharp cheddar cheese, grated on large holes of a box grater
- 3 tablespoons fresh chopped chives
Rum Raisin Rice Pudding
By LDenvir
In a small bowl, combine the raisins and rum
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
Frozen Key Lime Pie
By LDenvir
Sweet and tangy this Frozen Key Lime Pie recipe comes together in under 40 minutes and serves about 8 to 10 guests ...
- CRUST:
- 1 1/2 cups graham cracker crumbs, about 11 full cracker sheets
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- FILLING:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest from about 4 to 6 limes
- 3/4 cup freshly squeezed lime juice from about 8 to 10 limes
- TOPPING:
- 1/2 pint cold heavy cream, about 1 cup
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- thin lime wedges and or lime zest to garnish