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Recipes
Monday Morning Potato Rolls and Bread
By maxwells4
1. Combine first 4 ingredients in a microwave-safe bowl
- cup mashed cooked peeled baking potatoes (about 8 ounces)
- 1 cup fat-free milk
- 3 tablespoons honey
- 2 tablespoons butter
- 21.4 ounces bread flour (about 4 1/2 cups), divided
- 2 1/2 teaspoons dry yeast
- 1 1/2 teaspoons sea salt
- 2 large eggs
- 1 teaspoon olive oil
- Cooking spray
Shrimp Creole
By maxwells4
Very good and easy
- Cheese Rice:
- 1/4 c butter
- 1 c coarsely chopped onion
- 1 c diced celery
- 1 small clove garlic, finely minced
- 2 T flour
- 1 tsp salt
- 1 tsp sugar
- Dash cayenne pepper
- 1 tsp paprika
- 1/2 small bay leaf
- 4 drops Tabesco sauce
- 1/2 c diced green pepper
- 1 (1lb 3 oz) can tomatoes
- 2 c cooked shrimp (approx. 1 lb)
- 3 c water
- 1 1/2 c uncooked white rice
- 1 T butter
- 1 tsp salt
- 2 c shredded American cheese
- 2 T finely chopped onion
- 1 tsp prepared mustard
Magic Pan Sweet Crepe Recipe
By maxwells4
Combine flour, salt and sugar in a mixing bowl and make a well in the center
- 11/4 cups all-purpose flour
- pinch salt
- 1/4 cup sugar
- 1 egg, lightly beaten
- 11/4 cups milk
- 2 TBL sweet butter, melted
- butter or pan spray for greasing pan
Slow Cooker Beef Burgundy-Chris Kimball, Cook's Illustrated
By maxwells4
For the bouquet: Cook the salt pork in a large Dutch oven over medium heat until lightly browned and crisp, about 1...
- Aromatic bouquet
- 4 ounces salt pork, cut into 1/4-inch-thick matchsticks
- 10 sprigs fresh parsley, torn into pieces
- 6 sprigs fresh thyme
- 2 medium onions, chopped coarse
- 2 medium carrots, chopped coarse
- 1 medium head garlic, cloves separated and crushed
- 2 bay leaves, crumbled
- 1/2 ounce dried porcini mushrooms, rinsed
- Stew
- 1 (31/2- to 4-pound) boneless beef chuck eye roast, trimmed and cut into 2-inch pieces
- Salt and ground black pepper
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup unbleached all-purpose flour
- 1 tablespoon tomato paste
- 1 (750-ml) bottle red Burgundy or Pinot Noir
- 11/2 cups low-sodium chicken broth
- 11/4 cups low-sodium beef broth
- Garnish
- 7 ounces frozen pearl onions
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 pound white mushrooms, wiped clean and halved if small or quartered if large
- Salt
- 2 tablespoons brandy
- 3 tablespoons minced fresh parsley leaves
- Ground black pepper
Pesto Star Puffs
By maxwells4
Preheat oven to moderately hot400F
- 30 g butter, softened
- 2 tablespoons basil pesto
- 2 sheets puff pastry, ready-rolled butter
- 1/2 cup parmesan cheese, finely grated
Zucchini Gratin
By maxwells4
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Sliders
By maxwells4
In a Garten
- 7 ounces ground prime beef (20 percent fat), at room temperature
- Softened butter
- Kosher salt and freshly ground black pepper
- Potato bun, sliced in half
- Iceberg lettuce leaf
- Slice beefsteak tomato
- Slice dill pickle
- 1 tablespoon LT Pickled Mayo, recipe follows
Potato Skins
By maxwells4
Lightly grease outside of potatoes, cut small slit in top and bake at 425°F for 45 minute or until soft
- 6 small baking potatoes
- 2 tablespoons melted butter
- 2 teaspoons seasoned salt
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 4 strips cooked, crumbled bacon
- 3/4 cup Daisy Brand Sour Cream
- 2 teaspoons snipped fresh chives
Hermits
By maxwells4
Family Recipe........Dad's favorite
- 1 cup soft shortening
- 2 cups brown sugar, lightly packed
- 2 eggs
- 1/2 cup cold coffee
- 3 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 1/2 cups raisins
- 1 1/4 cups nuts, such as walnuts
Fettunta with Prosciutto
By maxwells4
Prepare a gas, charcoal, or wood fire for grilling
- 6 slices good French boule, sliced 3/4-inch thick
- 1 to 2 plump garlic cloves, peeled
- 1/2 cup good extra-virgin olive oil
- 1 1/2 ounces thickly sliced prosciutto, minced
- 1 1/2 ounces finely grated smoked mozzarella or good Parmesan
- 3 tablespoons minced fresh parsley leaves