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Recipes
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
All-Time Favorite Potato Salad
By maxwells4
Very good
- 3-4 medium potatoes, cooked, peeled, cubed
- 3 eggs, hard-cooked, chopped
- 6 scallions, chopped
- 2 stalks celery, chopped
- 1/4 cup pickle relish
- 1 tsp salt
- 1/8 tsp pepper
- 3/4 cup mayonnaise or salad dressing
- 1 T prepared mustard
Southern Tortellini Minestrone
By maxwells4
1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 (32-oz.) containers chicken broth
- 3/4 cup dry white wine
- 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
- 1 (16-oz.) package frozen green beans
- 1 (16-oz.) package chopped frozen collard greens
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 (16-oz.) package frozen cheese tortellini
- Use your favorite frozen greens in this soup, or substitute a bag of thoroughly washed fresh spinach.
POM Salad Dressings
By maxwells4
*
- POM Honey Vinaigrette
- juice from 2-3 POM Wonderful Pomegranates* or 1 cup POM Wonderful 100% Pomegranate Juice
- 4 tablespoons red wine vinegar
- 4 tablespoons honey
- 4 teaspoons Dijon mustard
- 4 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
- POM Soy-Ginger Dressing
- juice from 2 POM Wonderful Pomegranates,* or 1/2 cup POM Wonderful 100% Pomegranate Juice
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- Preparation
- POM Honey Vinaigrette
- 1 . Prepare fresh pomegranate juice.*
- 2 . Mix in a blender or shake all dressing ingredients in an air-tight container until well blended.
- 3 . Serve with POM Roasted Vegetable Salad.
- POM Soy-Ginger Dressing
- 1 . Prepare fresh pomegranate juice.*
- 2 . Mix all of the dressing ingredients with a whisk or in a blender.
- 3 . Serve with POM Seared Scallop Salad.
- * For 1 cup of juice, cut 2-3 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Set the juice aside.
Panko Crusted Salmon
By maxwells4
Preheat oven to 425 degrees
- 2/3 cup panko
- 2 Tblsp minced fresh parsley
- 1 tsp grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 Tblsp olive oil
- 4 (6-8 ounce) salmon fillets, skin on
- 2 Tblsp Dijon mustard
- 2 Tblsp vegetable oil
- Lemon wedges, for serving
Baby Leaf Salad with Bacon
By maxwells4
Preheat the oven to 400 degrees F
- 8 ounces good bacon
- 1 extra large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Limoncello Granita
By maxwells4
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups Lemon Simple Syrup, recipe follows
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup limoncello liqueur
- Pinch fine sea salt
- 1 cup sugar
- 1 cups water
- 1 lemon, zested and juiced
Sour Cream Coffee Cake
By maxwells4
JoAnne
- 1 cup butter softened
- 1 1/2 cups sugar
- 3 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
Dijon Chicken
By maxwells4
Easy and delicious
- 2 whole chicken breasts split, skinned and boneless
- salt and pepper
- 2 tsp dijon mustard
- 2 T mayonnaise
- 2 T parmesan cheese
Chicken Stock
By maxwells4
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons WHOLE black peppercorns