Maxwells4's profile page
Recipes
Hash Brown Casserole
By maxwells4
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese
- 1 (24 oz) pckg frozen shredded hash browns-thawed
- 3/4 cup butter
- 1/2 cup chopped red onion
- 1 (8 oz) sour cream
- 1 cup shredded cheddar cheese
- 2 cups corn flakes (crushed)
- 1 can cream of chicken soup, undiluted
Tagliarelle with Truffle Butter
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
The Ultimate Beef Wellington
By maxwells4
Recipe courtesy Tyler Florence, 2008
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
Mama's Asian Chicken and Rice
By maxwells4
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepp...
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 1 teaspoon grated orange peel
- 2 tablespoons olive oil
- 1 1/2 pounds skinless, boneless chicken breast halves, cubed
- 2 cups water
- 1 cup uncooked white rice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- chopped green onions for garnish
Squash Casserole
By maxwells4
Cut up squash and chop onion
- 2 1/2-3 lb yellow squash
- 1 chopped onion
- 1 tsp salt
- 8 oz pckg Pepperidge Farm Stuffing Mix
- 1 stick butter
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded carrots
Oven-Fried Chicken
By maxwells4
Recipe courtesy of Food Network Magazine
- Cooking spray
- 1 1/3 cups crispy rice cereal
- 2 1/4 cups bagel chips or Melba toasts
- 5 teaspoons extra-virgin olive oil
- 3/4 teaspoon hot paprika
- Kosher salt and freshly ground pepper
- 1 1/2 cups plain Greek yogurt (2%)
- 1 teaspoon dijon mustard
- 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
- 2 bunches scallions
- Harissa, chili sauce or ketchup, for the sauce
BBQ Sauce
By maxwells4
Saute the onion and garlic in the oil, add all other ingredients, let simmer
- 1/4 cup oil (or less)
- 1 large onion diced
- 2 garlic cloves, minced
- 1 cup ketchup
- 1 cup honey
- 1 cup red wine vinegar
- 1 T dry mustard
- 1 T oregano
- 1 T tarragon
- 1 tsp pepper
Chunky Tomato and Grilled Tomato Bisque
By maxwells4
1. Melt 1 Tbsp. butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until ...
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 large shallots, chopped
- 2 garlic cloves, pressed
- 1 (6-oz.) can tomato paste
- 1 (28-oz.) can peeled whole tomatoes, undrained and chopped
- 2 tablespoons DOMINO Granulated Sugar
- 1 tablespoon MCCORMICK Gourmet Collection Mediterranean Basil Leaves
- 2 (14-oz.) cans chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whipping cream, divided
- 3 ounces blue cheese, crumbled
- 3 ears fresh corn, husks removed
- CRISCO No-Stick Cooking Spray
- Garnish: fresh basil sprigs
Taliban Sausage Soup with Tortellini
By maxwells4
In a 5 quart Dutch oven, brown sausage
- 1 pound sweet Italian sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 4 large tomatoes - peeled, seeded and chopped
- 1 cup thinly sliced carrots
- 1/2 tablespoon packed fresh basil leaves
- 1/2 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 ounces fresh tortellini pasta
- 3 tablespoons chopped fresh parsley
All Time Favorite Potato Salad
By maxwells4
In large bowl, combine all ingredients, mix well
- 3-4 Yukon Gold potatoes, cooked, peeled, cubed
- 3 eggs, hard cooked, chopped
- 6 Scallions, chopped
- 2 stalks celery, chopped
- 1/4 cup pickle relish
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup mayonnaise
- 1 T mustard