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Recipes
Broccoli Mac and Cheese
By sandy_h
From Cooking Light June 2018
- 8 oz brown rice macaroni (such as Tinkyada)
- 6 cups broccoli florets
- 1 12-oz can evaporated milk
- 1 1/2 Tbsp cornstarch
- 1 1/2 tsp dry mustard
- 3/4 tsp kosher salt
- 1 large grated garlic clove
- 4 oz (about 1 cup) shredded extra-sharp cheddar cheese
Mashed Sweet Potatoes with Honey and Caramelized Apples
By sandy_h
From The Washington Post
- 2 pounds sweet potatoes (3 to 4 medium potatoes)
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable oil
- 1 large granny smith apple (9 ounces), peeled, cored, and cut into approximately 1/4-inch cubes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Salt
- Freshly ground black pepper
- 3 tablespoons honey, or more to taste
Coconut Cream Tarts
By sandy_h
Whisk together first 4 ingredients in a heavy saucepan
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 4 large eggs
- 2 cups milk
- 1 cup sweetened flaked coconut
- 1 tablespoon vanilla extract
- 1 (8-ounce) package frozen tart shells
Grilled Cheese & Apple Sandwiches
By sandy_h
Southern Living MAY 2013
- 8 teaspoons honey mustard
- 8 hearty whole grain bread slices
- 8 sharp Cheddar cheese slices
- 1 large Granny Smith apple, thinly sliced
- Vegetable cooking spray
Chicken Soup in Crock Pot
By sandy_h
From Aunt Bessie
- Chicken breast
- Chicken broth
- Mixed vegetables
- Rice or noodles (optional)
Coconut Layer Cake
By sandy_h
From Bon Appetit
- For cake:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon slat
- 1 3/4 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of salt
- Coconut Cream Cheese Frosting
- 4 cups sweetened shredded coconut
- For Coconut Cream Cheese Frosting:
- 2 (8-ounce) package Philadelphia cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 2 cups powdered sugar
- 1/2 cup canned sweetened cream of coconut
- 1 teaspoon vanilla extract
Jewish Coffee Cake
By sandy_h
From Elaine Parvin (from one of Mom's recipe cards) "super for weekend company"
- Topping:
- 1/2 1/2 1/2 cup butter
- 1/2 1/2 1/2 cup butter
- 1/2 1/2 1/2 cup butter
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 4 4 4 eggs, separated
- 4 4 4 eggs, separated
- 4 4 4 eggs, separated
- 1 1 1 pint sour cream
- 1 1 1 pint sour cream
- 1 1 1 pint sour cream
- 3 3 3 cups flour
- 3 3 3 cups flour
- 3 3 3 cups flour
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking soda
- 1 1/2 1 1/2 1/2 tsp baking soda
- 1 1/2 1 1/2 1/2 tsp baking soda
- 2 2 2 tsp vanilla
- 2 2 2 tsp vanilla
- 2 2 2 tsp vanilla
- Topping:
- Topping:
- 2 2 2 tsp cinnamon
- 2 2 2 tsp cinnamon
- 2 2 2 tsp cinnamon
- 1 1 1 cup light brown sugar
- 1 1 1 cup light brown sugar
- 1 1 1 cup light brown sugar
- 1 1 1 cup pecans
- 1 1 1 cup pecans
- 1 1 1 cup pecans
Coconut Shrimp with Mango-Lime Sauce
By sandy_h
From US Virgin Islands 2013 Calendar with recipes by Angela Spenceley, author of A Taste of the Caribbean
- Sauce:
- Oil for frying
- Oil for frying
- Oil for frying
- 1 1 1 cup coconut milk
- 1 1 1 cup coconut milk
- 1 1 1 cup coconut milk
- 1 1 1 egg, beaten
- 1 1 1 egg, beaten
- 1 1 1 egg, beaten
- 1 1 1 Tbsp fresh grated ginger
- 1 1 1 Tbsp fresh grated ginger
- 1 1 1 Tbsp fresh grated ginger
- 1 1 1 cup all-purpose flour
- 1 1 1 cup all-purpose flour
- 1 1 1 cup all-purpose flour
- 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
- 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
- 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
- Pinch Pinch of nutmeg
- Pinch Pinch of nutmeg
- Pinch Pinch of nutmeg
- 1 1 1 cup unsweetened shredded coconut
- 1 1 1 cup unsweetened shredded coconut
- 1 1 1 cup unsweetened shredded coconut
- 16-20 16-20 16-20 large shrimp, peeled and deveined
- 16-20 16-20 16-20 large shrimp, peeled and deveined
- 16-20 16-20 16-20 large shrimp, peeled and deveined
- Sauce:
- Sauce:
- 1 1/2 1 1/2 1/2 cup mango chutney*
- 1 1/2 1 1/2 1/2 cup mango chutney*
- 1 1/2 1 1/2 1/2 cup mango chutney*
- 2 2 2 limes, zest removed and juiced
- 2 2 2 limes, zest removed and juiced
- 2 2 2 limes, zest removed and juiced
- 1 1 1 Tbsp fresh chopped cilantro
- 1 1 1 Tbsp fresh chopped cilantro
- 1 1 1 Tbsp fresh chopped cilantro
- 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney
- 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney
- 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney
Balsamic Chicken With Fresh Tomato Sauce
By sandy_h
Fresh tomato sauces are versatile
- Ingredients:
- For the chicken:
- 3 tablespoons balsamic vinegar
- 3 tablespoons mild olive oil, plus oil for the grill grates
- Salt
- Freshly ground black pepper
- Four 4-to-5-ounce boneless, skinless chicken breast halves, pounded slightly so each breast is of even thickness (about 1/2 inch)
- For the sauce:
- 2 tablespoons mild olive oil
- 2 tablespoons finely chopped garlic
- 2 pounds ripe tomatoes, peeled, seeded and cut into 1/4-inch dice (see NOTE), about 1 3/4 cups
- 2 tablespoons white wine
- 1/8 teaspoon sugar
- Salt
- Freshly ground black pepper
- 12 large basil leaves, rolled together tightly and cut into very thin strips (chiffonade)
Turkey Parmesan
By sandy_h
From Southern Living March 2009
- 1 pound boneless turkey breast cutlets (8 cutlets)
- 2 tablespoons fresh lemon juice
- 1/3 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon pepper
- 3/4 to 1 teaspoon salt
- 3 tablespoons butter