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Recipes
Chicken Cacciatore
By sandy_h
From Southern Living
- 4 bone-in chicken breast halves, skinned
- 2 Tablespoons olive oil
- 1 green bell pepper, cut into rings
- 1 small onion, sliced
- 1 garlic clove, minced
- 1 (14 1/2-oz) can Italian-style stewed tomatoes
- 1 (6-oz) can Italian-style tomato paste
- 3/4 cup dry wed wine or chicken broth
- 1 bay leaf
- 1 teaspoon dried Italian seasoning
- Hot cooked spaghetti
Pork Tenderloin Tacos with Radish-Avocado Salsa
By sandy_h
Prepare salsa: Process radishes in a food processor until finely chopped
- For salsa:
- 1 (6-ounce) package radishes
- 1/2 small red onion, diced
- 1 avocado, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoon lime juice
- 1/4 teaspoon salt
- For tacos:
- 2 tablespoons brown sugar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1 pound pork tenderloin, cut into 1-inch cubes
- 8 (6-inch) fajita-size corn or flour tortillas, warmed
Honey-Mustard Salmon and Vegetables
By sandy_h
From Southern Living April 2019
- 1 lb baby red potatoes, halved (3 cups)
- 3 shallots, quartered lengthwise (about 1 cup)
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 3 Tbsp whole-grain mustard
- 1/4 tsp kosher salt
- 1 tsp honey
- 1/2 cup panko breadcrumbs
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 4 (5-oz) skin-on salmon fillets
- 3 cups trimmed fresh sugar snap peas
- 2 tsp red wine vinegar
- 1 tsp grated garlic
- 1/4 tsp smoke paprika
- 2 Tbsp olive oil
- 1/4 tsp kosher salt
- 2 tsp whole-grain mustard
- 1/2 tsp honey
Almond-Crusted Scallops
By sandy_h
From The Washington Post
- 1/2 cup packed blanched almonds (may substitute almond meal)
- 1/2 preserved lemon (on the olive bars of some grocery stores and in Middle Eastern markets)
- 1/4 cup packed pitted dates
- 2 tablespoons salted butter
- 3 or 4 limes
- 1 large egg
- 6 large dry-pack scallops (do no use frozen)
- Sea salt
- 2 tablespoons sunflower or safflower oil
Caramel-Pecan Bars
By sandy_h
Preheat oven to 350. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 i...
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Chocolate Mint Roll
By sandy_h
From Allison Bentley
- Filling:
- 4 4 4 large eggs
- 4 4 4 large eggs
- 4 4 4 large eggs
- 1 1 1 Box Devil's food or chocolate cake mix
- 1 1 1 Box Devil's food or chocolate cake mix
- 1 1 1 Box Devil's food or chocolate cake mix
- 3-4 3-4 3-4 Tbsp cocoa
- 3-4 3-4 3-4 Tbsp cocoa
- 3-4 3-4 3-4 Tbsp cocoa
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- Filling:
- Filling:
- 2 2 2 cups whipping cream
- 2 2 2 cups whipping cream
- 2 2 2 cups whipping cream
- 1 1/2 1 1/2 1/2 tsp mint extract
- 1 1/2 1 1/2 1/2 tsp mint extract
- 1 1/2 1 1/2 1/2 tsp mint extract
- 5 5 5 drops green food coloring
- 5 5 5 drops green food coloring
- 5 5 5 drops green food coloring
Pumpkin Bars
By sandy_h
YUMMY!!!
- 3.5 oz can flaked coconut
- 1 cup graham cracker crumbs
- 1 cup chopped walnuts
- 1/4 cup butter, melted
- 2 cups cooked, mashed pumpkin
- 14 oz can sweetened condensed milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Beer-Battered Pumpkin with Dipping Sauce
By sandy_h
From Southern Living October 2015
- Vegetable oil
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 (12-ounce) bottle cold light beer (such as Corona Light)
- 1/2 (3-pound) sugar pumpkin, peeled, seeded, and cut into 1/2-inch-thick wedges
- 15 large fresh sage leaves
- 1 garlic clove
- 1/2 cup low-fat Greek yogurt
- 1/4 cup buttermilk
- 1/4 cup hot sauce (such as Tabasco)
- 1/4 teaspoon freshly ground black pepper
Dijon Pork Chops
By sandy_h
• Heat oven to 375 degrees
- 4 lean boneless loin pork chops
- 1/2 cup dry bread crumbs
- 3 Tablespoons Dijon mustard
- 3 Tablespoons lemon juice
Zucchini Bread
By sandy_h
From one of Mom's recipe cards (form EA Clark)
- 3 3 3 eggs
- 3 3 3 eggs
- 3 3 3 eggs
- 3/4 3/4 3/4 cup oil
- 3/4 3/4 3/4 cup oil
- 3/4 3/4 3/4 cup oil
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 2 2 2 cups grated and peeled zucchini
- 2 2 2 cups grated and peeled zucchini
- 2 2 2 cups grated and peeled zucchini
- 2 2 2 tsp vanilla
- 2 2 2 tsp vanilla
- 2 2 2 tsp vanilla
- 2 1/2 2 1/2 1/2 cups flour
- 2 1/2 2 1/2 1/2 cups flour
- 2 1/2 2 1/2 1/2 cups flour
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 3 3 3 tsp cinnamon
- 3 3 3 tsp cinnamon
- 3 3 3 tsp cinnamon
- 1/4 1/4 1/4 tsp baking powder
- 1/4 1/4 1/4 tsp baking powder
- 1/4 1/4 1/4 tsp baking powder
- 1 1 1 cup chopped walnuts
- 1 1 1 cup chopped walnuts
- 1 1 1 cup chopped walnuts