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Recipes
The Wildest Chili
By LDenvir
In large saucepan, over medium heat, cook ground chuck with onions, green pepper and garlic until beef is browned a...
- 2 lbs. ground chuck
- 3 med. onions, chopped
- 1 small sweet green pepper, chopped
- 2 garlic cloves, sliced
- 2 - 14.5 oz. cans Brooks tomatoes, undrained
- 1 6 oz. can tomato paste
- 1 4 oz. can green chilies, chopped
- 3 T, chili powder
- 2 tsp. ground cumin
- 2 tsp. salt
- 2 - 15.5 oz. cans Brooks chili beans, drained
Potatoes au Gratin (Kennedy Cookbook)
By LDenvir
Keddedy Cook Book
- 3 lg Idaho potatoes (12 oz each)
- 1/3 C heavy cream
- 1 C freshly grated Parmesan cheese
- salt and pepper
- 4 T butter, melted
Pomegranate Cosmopolitans
By LDenvir
Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher
- 2 cups good vodka (recommended: Grey Goose or Finlandia)
- 1 cup orange liqueur (recommended: Cointreau)
- 1 cup cranberry juice cocktail, (recommended: Ocean Spray)
- 1/2 cup bottled pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (4 limes)
- Thinly sliced limes, for garnish
Greek Platter (Barefoot)
By LDenvir
Hummus: 2 cups canned chickpeas, drained, liquid reserved 1 1/2 teaspoons kosher salt 4 garlic cloves, minced 1/3 c...
- Level:
- Greek Platter
- 2012 2012, Ina Garten, All Rights Reserved
- Prep Time:30 minInactive Prep Time: -- Cook Time:1 hr 15 min
- Intermediate
- Serves:
- 4 to 6 4 to 6 servings
- Ingredients
- Sliced Spinach Pie, cut in slices (see recipe)
- Hummus (see recipe,) drizzled with olive oil and topped with toasted pine nuts
- Sliced feta, drizzled with olive oil
- Greek olives
- Sliced tomato
- Whole tomato
- Grape leaves stuffed with rice
- Pita bread, cut in triangles
- Directions
- Arrange the food items decoratively on a platter and serve.
- Spinach Pie:
- 3 cups 3 cups chopped yellow onions (2 onions)
- 2 tablespoons 2 tablespoons good olive oil
- 2 teaspoons 2 teaspoons kosher salt
- 1 1/2 teaspoons 1 1/2 teaspoons freshly ground black pepper
- 3 (10-ounce) packages 3 (10-ounce) packages frozen chopped spinach, defrosted
- 6 6 extra-large eggs, beaten
- 2 teaspoons 2 teaspoons grated nutmeg
- 1/2 cup 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons 3 tablespoons plain dry bread crumbs
- 1/2 pound 1/2 pound good feta, cut into 1/2-inch cubes
- 1/2 cup 1/2 cup pignoli (pine nuts)
- 1/4 pound 1/4 pound salted butter, melted
- 6 sheets 6 sheets phyllo dough, defrosted
- Preheat the oven to 375 degrees.
- In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
- Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
Brown sugar oatmeal cookie
By LDenvir
Preheat the oven to 350 F
- Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 24
- Ingredients
- 1 cup Salted Butter, Softened
- 2 cups Packed Dark Brown Sugar
- 2 teaspoons Vanilla Extract
- 2 whole Eggs
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 3 cups Old Fashioned Oats
- .
Blueberry Custard Pie
By LDenvir
Preheat oven to 400 degrees F
- Streusel Topping:
- s
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 (9 inch) unbaked pie crust
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
Rhubarb and Strawberry Swirl Ice Cream (MS)
By LDenvir
Place rhubarb, sugar, 2 tablespoons water, and lemon juice in a large saucepan
- Make your own ice cream bursting with the sweet flavors of spring with this recipe from Bi-Rite Creamery co-founder Anne Walker.
- The Martha Stewart Show, April 2012
- 4 cups chopped rhubarb
- 1/4 cup sugar
- 1 teaspoon freshly squeezed lemon juice
- 5 large egg yolks
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup honey
- 1/4 teaspoon coarse salt
- Honey-Scented Strawberries
- Whipped Cream
Ranch Chicken Sandwiches (PW)
By LDenvir
With a very sharp knife, cut the chicken breasts in half down the middle
- 4 whole boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup Dijon mustard (or country/grainy mustard)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Freshly ground black pepper
- Juice of 1 lemon
- Crushed red pepper, for sprinkling, optional
- 1 pound thick-cut bacon, sliced in half
- 2 cups grated sharp Cheddar
- 8 soft whole grain buns
Easy Old-Fashiond Roast Beef with Caramelized Onions and Carrots (CC)
By LDenvir
INSTRUCTIONS 1. Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees
- recipe a true one-dish meal, we precooked carrots and potatoes in the microwave, then roasted them with the beef.
- 6 TO 8 8
- to to is our favorite beef roast for this recipe, but any boneless roast from the sirloin will work well. If your carrots are very thick, slice them in half lengthwise first to ensure even cooking. We prefer this roast cooked to medium-rare.
- INGREDIENTS
- 2 2 12 2-inch carrots (about 12 medium), peeled and cut into 2-inch lengths (see note)
- 2 2 6 1 1/2-inch potatoes (about 6 medium), scrubbed and cut into 1 1/2-inch chunks
- 1 1 to 4-pound) 1 1/2-inch boneless top sirloin beef roast, tied at 1 1/2-inch intervals (see related video)
- Salt and ground black pepper
- 1/4 1/4 1/4 cup vegetable oil
- 1 1 1 tablespoon minced fresh thyme or 1 teaspoon dried
Beef Bourguignon (Barefoot)
By LDenvir
Preheat the oven to 250 degrees F
- For serving:
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional