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Recipes
Raisin-Oatmeal Cookies
By sandy_h
From Southern Living
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 2 cups self-rising flour
- 2 teaspoons ground cinnamon
- 3 cups uncooked regular oats
- 1 cup raisins
- 1 cup chopped pecans
Herb-Marinated Flank Steak
By sandy_h
Place first 8 ingredients in a 2-gallon zip-top plastic bag, and squeeze bag to combine
- 1/2 small sweet onion, minced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon dried crushed red pepper
- 1 3/4 pound flank steak
- 1 lemon, halved
Tossed Antipasto Salad
By sandy_h
From Summertime 1999
- 2 (9-ounce) packages cheese- and herb-filled tortellini, cooked
- 1/2 yellow bell pepper, diced
- 1 (12-ounce) jar roasted sweet red peppers, drained and cut into thin strips
- 1 bunch green onions, chopped
- 1/2 cup Italian dressing
- 1 (3 1/2-ounce) jar pesto sauce
- 1 tablespoon Dijon mustard
- 4 cups firmly packed torn romaine lettuce
Snapper with Corn-Okra Relish
By sandy_h
Cooking Light July 2018
- 2 2 2 ears fresh corn
- 2 2 2 ears fresh corn
- 2 2 2 ears fresh corn
- 2 2 6 cups okra, halved (about 6 oz)
- 2 2 6 cups okra, halved (about 6 oz)
- 2 2 6 cups okra, halved (about 6 oz)
- 2 2 2 celery stalks
- 2 2 2 celery stalks
- 2 2 2 celery stalks
- 1 1 1 bunch scallions
- 1 1 1 bunch scallions
- 1 1 1 bunch scallions
- Canola oil cooking spray
- Canola oil cooking spray
- Canola oil cooking spray
- 1/4 1/4 1/4 cup loosely packed fresh basil leaves
- 1/4 1/4 1/4 cup loosely packed fresh basil leaves
- 1/4 1/4 1/4 cup loosely packed fresh basil leaves
- 1/2 1/2 1/2 tsp crushed red pepper
- 1/2 1/2 1/2 tsp crushed red pepper
- 1/2 1/2 1/2 tsp crushed red pepper
- 2 2 2 Tbsp extra-virgin olive oil
- 2 2 2 Tbsp extra-virgin olive oil
- 2 2 2 Tbsp extra-virgin olive oil
- 2 2 2 Tbsp Champagne vinegar or white wine vinegar
- 2 2 2 Tbsp Champagne vinegar or white wine vinegar
- 2 2 2 Tbsp Champagne vinegar or white wine vinegar
- 1 1/8 1 1/8 1/8 tsp kosher salt, divided
- 1 1/8 1 1/8 1/8 tsp kosher salt, divided
- 1 1/8 1 1/8 1/8 tsp kosher salt, divided
- 1/2 1/2 1/2 tsp black pepper, divided
- 1/2 1/2 1/2 tsp black pepper, divided
- 1/2 1/2 1/2 tsp black pepper, divided
- 4 4 4 (4-oz) skin-on snapper fillets or other white flaky fish (such as sea bass)
- 4 4 4 (4-oz) skin-on snapper fillets or other white flaky fish (such as sea bass)
- 4 4 4 (4-oz) skin-on snapper fillets or other white flaky fish (such as sea bass)
Back in the Day Bakery Southern Pumpkin Pie
By sandy_h
From Southern Living November 2018
- Extra-Flaky Crust:
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 Tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 Tbsp apple cider vinegar
- 1/2 cup ice water, plus 2 to 3 Tbsp, if needed
- 1 large egg, lightly beaten
- 2 Tbsp demerara sugar
- Filling:
- 2 cups canned pumpkin
- 1 cup heavy cream
- 3 large eggs , lightly beaten
- 2 Tbsp pure cane syrup or sorghum syrup
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Sesame Shrimp-and-Green Beans over Rice
By sandy_h
Cook green beans in boiling salted water to cover 5 minutes or to desired degree of doneness
- 1 (12-ounce) package fresh green beans
- 1 cup uncooked long-grain rice
- 1 pound large, raw shrimp
- 1 teaspoon toasted sesame oil
- 1 garlic clove, chopped
- 2 teaspoons toasted sesame oil
- 2 tablespoons lite soy sauce
- 1 tablespoon toasted sesame seeds (optional)
Chicken Lo Mein
By sandy_h
The best part about this colorful dish is its versatility -- you can pick and choose the vegetables you include to ...
- • 1/2 pound angel hair pasta
- • 3 tablespoons hoisin sauce
- • 1/4 cup chicken broth
- • 2 tablespoons soy sauce
- • 2 teaspoons toasted sesame oil
- • 1 teaspoon cornstarch
- • 2 tablespoons vegetable oil
- • 1 tablespoon finely chopped fresh ginger
- • 1 medium onion, halved lengthwise and thinly sliced
- • 4 to 5 shiitake mushroom caps, thinly sliced
- • 1/2 cup thinly sliced carrots
- • 1 cup broccoli florets
- • 1 cup sugar snap pea pods, halved
- • 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
- • 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
Speedy Crab Cakes
By sandy_h
From Eating Well March 2019
- 1 large egg
- 2 Tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground pepper
- Pinch of salt
- Pinch of cayenne pepper
- 1/4 cup chopped scallions
- 12 ounces jumbo lump crabmeat, drained and picked over
- 3/4 cup panko breadcrumbs, preferably whole-wheat
- 2 Tablespoons extra-virgin olive oil
- Lemon wedges for serving
Walnut-Crusted Salmon
By sandy_h
From The Washington Post
- 1/2 cup raw unsalted walnut halves
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skin-on, center-cut salmon fillets, 3/4- to 1-inch think
Ginger-Glazed Baby-Cut Carrots with Cranberries
By sandy_h
From The Washington Post
- 3 tablespoons unsalted butter
- 2 ounces fresh ginger root, peeled and grated (about 2 tablespoons), or more to taste
- 2 pounds baby-cut carrots
- 3 tablespoons sugar
- Salt
- 1 1/2 cups homemade or no-salt-added chicken broth or water
- 1 cup sweetened dried cranberries