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Recipes
Rigatoni with Kale Pesto
By sandy_h
From Cooking Light August 2017
- 2 bunches lacinato kale, stemmed
- 2 Tbsp pine nuts, toasted
- 2 garlic cloves, chopped
- 1/2 cup extra-virgin olive oil
- 1 Tbsp freshly grated lemon rind
- 2 oz. fresh pecorino Romano cheese, finely grated (about 1/2 cup)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Dash of Aleppo pepper (optional)
- 1 lb. rigatoni pasta
Biscuit Cinnamon Sweet Rolls
By sandy_h
From Southern Living September 2015
- For sweet rolls:
- 1/4 cup frozen shortening, cut into small pieces
- 1/4 cup cold butter, cut into small cubes
- 2 1/2 cups self-rising flour
- 1 cup buttermilk
- Wax paper
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Vegetable cooking spray
- Creamy Glaze
- For creamy glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons heavy cream, plus an extra tablespoon
Mango Tea Bread
By sandy_h
Place dried mango in a small bowl and cover with boiling water
- 3 ounces dried mango
- 1 cup chopped fresh mango, from 1 large ripe mango
- 2 1/2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 banana, mashed
- 1/2 cup drained canned crushed pineapple
- 1/4 cup expeller-pressed canola oil
- 2 eggs
- 1/4 cup shredded unsweetened coconut
French Dip Sandwiches
By sandy_h
•Place roast in a 4-quart or larger slow cooker
- 2 pound beef top round roast, fat-trimmed
- 3 cups water
- 1/3 cup light soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 whole peppercorns
- 12 small baguettes or crusty rolls
Broccoli-Cheese Casserole
By sandy_h
From Southern Living November 2018
- 2 (12-oz) pkg fresh broccoli florets
- 1/4 cup water
- 4 Tbsp unsalted butter, divided
- 1 cup chopped yellow onion (from 1 medium onion)
- 2 tsp chopped garlic (about 2 garlic cloves)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 8 oz sharp Cheddar cheese, shredded (about 2 cups)
- 1 1/2 cups crushed rectangular butter crackers (about 40; such as Club)
- 2 Tbsp chopped fresh flat-leaf parsley
Pineapple Carrot Muffins
By sandy_h
Mix together flours, sugar, baking powder, baking soda, and seasonings
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoon oil
- 1 egg
- 1/4 cup skim milk
- 1 cup grated carrot
- 1 (8-ounce) can crushed juice-pack pineapple
Sausage and Mushroom Pasta with Butternut Squash
By sandy_h
From Cooking Light November 2018
- 6 oz reduced-fat ground pork sausage (such as Jimmy Dean)
- 1 (8-oz) pkg sliced fresh cremini mushrooms
- 1 cup chopped yellow onion
- 1 cup 1/4-inch-cubed butternut squash
- 3 Tbsp chopped fresh sage
- 1 1/2 Tbsp chopped garlic
- 1/3 cup dry white wine
- 8 oz refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
- 1 cup unsalted chicken stock
- 3 Tbsp heavy cream
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 Tbsp unsalted roasted pumpkin seed kernels (pepitas), chopped
- 2 Tbsp pecorino Romano cheese, grated
- 1 tsp lemon zest
Mashed Sweet Potatoes
By sandy_h
Preheat the oven to 400 degrees F
- 2 pounds sweet potatoes or yams, scrubbed
- 2 tablespoons unsalted butter
- 2 tablespoons dark amber maple syrup, grade A or B
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon balsamic vinegar
- 3/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Thanksgiving Rum Punch
By sandy_h
From Southern Living November 2018
- 1/3 cup honey
- 12 whole cloves
- 4 cinnamon sticks
- 8 cups apple cider (6 cups chilled)
- 4 cups cranberry juice, chilled
- 3 cups spiced rum
- 2 chilled (12-oz) bottles ginger beer
- Garnishes: Green apples, oranges, or lemons, and a rosemary sprig
Dixie Chicken Salad with Grapes, Honey, Almonds, and Broccoli
By sandy_h
From Southern Living September 2015
- 2 large eggs, lightly beaten
- 6 (4-ounce) chicken cutlets, 1/4 to 1/2 inch thick
- 1 1/2 cups seasoned breadcrumbs
- 1/2 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 (5-ounce) package spring lettuce mix
- 3 cups broccoli florets
- 1/2 cup halved seedless red grapes
- 1/2 cup halved seedless green grapes
- 1/2 cup sliced honey-roasted almonds