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Recipes
Peach Tart
By LDenvir
Heat the oven to 425 degrees
- Makes one 11-inch tart; serves 8
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoons kosher salt
- 3/4 cups plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Creamy Asparagus Soup (Trisha)
By LDenvir
- 3 tablespoons olive oil
- 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 8 cups vegetable stock
- 1 bay leaf
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 cups fresh baby spinach
Shortbread Cookies (Barefoot)
By LDenvir
Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Custard-Filled Corn Bread by Martha Bakes
By LDenvir
STEP 1 Preheat oven to 350 degrees
- INGREDIENTS
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
- 2 large eggs
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 cups whole milk
- 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
- 1 cup fresh or thawed frozen corn kernels
- 1 cup heavy cream
Mushroom Tartlett
By LDenvir
Preheat oven to 375 degrees
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (2 ounces)
- Read more at Marthastewart.com: Upside-Down Mushroom Tartlets - Martha Stewart Recipes
Cheese Popovers by Martha Bakes
By LDenvir
Place a popover pan with 12 cups in the oven and preheat to 350 degrees
- Ingredients
- 4 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons coarse salt
- 4 cups milk
- 8 large eggs
- Nonstick cooking spray
- 10 ounces freshly grated Gruyere cheese
Coney Island Salad
By LDenvir
Dissolve lemon jello in hot water
- One lg pkg lemon jello
- 2 C hot water
- 16 marshmellows cut up
- 2 sm pkg cream cheese
- 1 lg can drained crushed pineapple
- half-pint whipping cream (whipped stiff)
- 1 T mayo
Pot Roast
By LDenvir
Heat a large pot or Dutch oven over medium-high (to high) heat
- Ingredients
- 1 chuck shoulder roast, 4 to 5 pounds
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 large yellow onions (or white onions), cut into four wedges
- 5 large carrots, scrubbed and cut into 2 pieces
- 1 cup red wine (or you may substitute 1 cup beef stock)
- 3 cups beef stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- mashed potatoes, for serving
- minced fresh parsley, for serving
Kale and Cauliflower Casserole (Jamie Deen)
By LDenvir
Preheat the oven to 350 degrees F
- Ingredients
- 1 1/2 pounds red potatoes, scrubbed well and quartered
- 1/2 head medium cauliflower, cored and cut into florets
- Kosher salt
- 1 large leek, pale green and white parts only, chopped
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1 bunch kale, stems removed and chopped (6 ounce bunch)
- 3/4 cup whole milk
- 1/3 cup sour cream
- 1/4 cup freshly grated Parmesan
- 2 tablespoons butter, cut into pats
Chicken Soup and Matza Balls(BC)
By LDenvir
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-...
- serve:
- 3 3 3 (5-pound) roasting chickens
- 3 3 3 large yellow onions, unpeeled and quartered
- 6 6 6 carrots, unpeeled and halved
- 4 4 4 stalks celery with leaves, cut into thirds
- 4 4 4 parsnips, unpeeled and cut in half (optional)
- 20 20 20 sprigs fresh parsley
- 15 15 15 sprigs fresh thyme
- 20 20 20 sprigs fresh dill
- 1 1 1 head garlic, unpeeled and cut in half crosswise
- 2 2 2 tablespoons kosher salt
- 2 2 2 teaspoons whole black peppercorns
- 4 4 1/4-inch-diced cups 1/4-inch-diced carrots
- 4 4 1/4-inch-diced cups 1/4-inch-diced celery
- 1/4 1/4 1/4 cup minced fresh dill
- 1/4 1/4 1/4 cup minced fresh parsley
- Matzo Balls -
- 4 4 4 extra-large eggs, separated
- 1/2 1/2 1/2 cup good chicken stock
- 1/4 1/4 1/4 cup rendered chicken fat, melted
- 1/2 1/2 1/2 cup minced fresh parsley
- 2 2 2 teaspoons kosher salt, plus more for egg whites
- 1 1 1 cup matzo meal
- Directions