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Recipes
Pork Tenderloin and Collards Skillet
By sandy_h
Cooking Light January/February 2018
- 2 1/2 2 1/2 1/2 Tbsp unsalted butter, divided
- 1 1 1 (1-lb) pork tenderloin, trimmed
- 3/4 3/4 3/4 tsp kosher salt, divided
- 3/4 3/4 3/4 tsp black pepper, divided
- 3/4 3/4 3/4 cup sliced yellow onion
- 3/4 3/4 3/4 cup chopped red bell pepper
- 3 3 3 garlic cloves, sliced
- 2 2 2 tsp fresh thyme leaves
- 4 4 4 cups thinly sliced stemmed collard greens
- 1 1 1 cup canned unsalted black-eyed peas, rinsed and drained
- 2 1/2 2 1/2 1/2 Tbsp apple cider vinegar
Blackberry-Lemon Griddle Cakes
By sandy_h
From Southern Living August 2017
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole buttermilk
- 2 large egg yolks
- 1 Tbsp lemon zest (from 2 lemons)
- 1 1/2 tsp vanilla extract
- 3 large egg whites
- 3 Tbsp salted butter, melted
- 1 1/2 cups fresh blackberries
Michael Symon's Mushroom Stew and Dumplings
By sandy_h
step 1 ingredients 4 quart Water 1/2 bunch Fresh Thyme 2 ounces Dried Shitake or Porcini Mushrooms 1 cu...
- For the Soup:
- 2 quarts Mushroom Stock (see below)
- 1 Yellow Onion (sliced)
- 2 Garlic Cloves (sliced)
- 3 tablespoons Extra-Virgin Olive Oil
- 2 cups Fresh Mushrooms (sliced)
- 2 cup Butternut Squash (1 inch dice)
- 1 cup Parsnips (1 inch dice)
- 1 cup Celery Root (1 inch dice)
- 1 bunch Fresh Thyme (leaves pulled)
- 1/8 teaspoon grated nutmeg
- For the Dumplings:
- 1 cup Flour
- 1 tablespoon Baking Powder
- 1 1/2 cups Half-in-Half
- Salt and Pepper to taste
- For the Mushroom Stock:
- 4 quart Water
- 1/2 bunch Fresh Thyme
- 2 ounces Dried Shitake or Porcini Mushrooms
- 1 cup Fresh Button or Cremini Mushrooms
- 1 Onion (roughly chopped)
- 3 Carrots (roughly chopped)
- 2 Celery Stalks (roughly chopped)
- 2 Dried Bay Leaves
- 1 tablespoon Whole Black Peppercorns
- 2 tablespoons Salt
Stovetop Ziti
By sandy_h
1. Cook ziti as package directs, adding broccoli to the pot 4 minutes before pasta is finished
- • 1 lb ziti (see FYI)
- • 1 bag (12 oz) fresh broccoli florets (6 cups)
- Sauce
- • 1 jar (26 oz) marinara sauce
- • 1 cup part-skim ricotta
- • 4 oz part-skim mozzarella, diced
- • 1/3 cup chopped fresh parsley
- • 1/4 cup Parmesan cheese
Beef Bourguignon
By sandy_h
This hearty French stew is a classic combination of wine, garlic, and onion
- 3 tablespoons olive oil
- 8 ounces button mushrooms (trimmed), quartered if large
- 3 pounds boneless beef rump roast, cut into 1-in pieces
- Coarse salt and ground pepper
- 5 strips bacon, cut into 1/2-inch pieces
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 garlic clove, smashed and peeled
- 4 carrots, peeled and cut into 1-inch pieces
- 10 ounces pearl onions, peeled
- 1 tablespoon butter, cut into pieces
- 2 tablespoons fresh parsley (optional), chopped
Sloppy-Joe Sliders
By sandy_h
1. Heat oil over medium in a large saucepan
- • 1 tablespoon olive oil
- • 1 large onion, finely chopped
- • 2 garlic cloves, minced
- • Coarse salt and ground pepper
- • 3/4 pound ground beef sirloin
- • 1 can (14 1/2 ounces) tomato puree
- • 1/2 teaspoon mustard powder
- • 1 1/2 teaspoons dark-brown sugar
- • 1 tablespoon cider vinegar
- • 16 party-size potato rolls
Baked Ziti with Summer Vegetables
By sandy_h
From Southern Living May 2017
- 1 lb uncooked ziti pasta
- 2 1/2 lb yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
- 2 pt red grape tomatoes
- 2 garlic cloves, minced
- 3 Tbsp extra-virgin olive oil, divided
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 cups ricotta cheese
- 2 oz Romano cheese, grated (about 1/2 cup)
- 1/3 cup chopped fresh basil
- 1 tsp white wine vinegar
- 1 (12-oz) jar marinara sauce
- 6 oz mozzarella cheese, shredded (about 1 1/2 cups)
- Fresh basil leaves
Blueberry Kuchen
By sandy_h
From one of Mom's recipe cards
- Topping:
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 3/4 3/4 3/4 cups sugar
- 3/4 3/4 3/4 cups sugar
- 3/4 3/4 3/4 cups sugar
- 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 grated lemon peel
- 1 1/2 1 1/2 1/2 tsp grated lemon peel
- 1 1/2 1 1/2 1/2 tsp grated lemon peel
- 1/2 1/2 1/2 tsp ground nutmeg
- 1/2 1/2 1/2 tsp ground nutmeg
- 1/2 1/2 1/2 tsp ground nutmeg
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 2/3 2/3 2/3 cup milk
- 2/3 2/3 2/3 cup milk
- 2/3 2/3 2/3 cup milk
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1 1 1 egg, beaten
- 1 1 1 egg, beaten
- 1 1 1 egg, beaten
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 2 2 2 cups fresh or frozen blueberries
- 2 2 2 cups fresh or frozen blueberries
- 2 2 2 cups fresh or frozen blueberries
- Topping:
- Topping:
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 cup all-purpose flour
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1/4 1/4 1/4 cup butter or margarine, melted
Coconut Chicken/Tilapia Cutlets
By sandy_h
Also good with tilapia filets From: Rachel Ray
- • 8 chicken cutlets, slightly pounded
- • Salt and pepper
- • 1 cup flour
- • 2 eggs
- • 1 cup panko breadcrumbs
- • 1 cup grated unsweetened coconut
- • 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
- • 1/2 cup pineapple preserves
- • 1/2 jalapeño, seeded and sliced into rings
- • 1 tablespoon rice wine vinegar or tamari
- • 1 to 2 tablespoons chicken stock
- • 2 scallions, whites and greens sliced
PaPa's Old Fashioned Apple Pie
By sandy_h
From: Charles David Heise
- Pastry for 2-crust pie
- 1 cup sugar
- 1 teaspoon cinnamon
- 4 Tablespoons flour
- Dash salt
- 6 cups thinly sliced, pared, tart cooking apples (2 pounds)
- 2 Tablespoons butter or margarine