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Recipes
Pot Roast with Roasted Vegetables
By sandy_h
From Southern Living February 2004
- For pot roast:
- 1 (3- to 4-pound) chuck roast
- 1 (12-ounce) can beer
- 1 (0.7-ounce) envelope Italian dressing mix
- Roasted vegetables (optional)
- For roasted vegetables:
- 1 1/2 pounds new potatoes, cut in half
- 1 (16-ounce) bag baby carrots
- 2 medium onions, quartered
- 1 tablespoon olive oil
- Salt and pepper to taste
Chicken Roll-Ups
By sandy_h
Directions: Flatten boneless chicken breast halves
- Boneless Chicken Breasts
- Butter or Margarine
- Pepperidge Farm Stuffing Mix
Beef Fajitas
By sandy_h
Southern Living May 2002
- 2 tablespooons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon brown sugar
- 1 teaspoon pepper
- 1/4 teaspoon slat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle seasoning (optional)
- 1 cup Italian dressing
- 4 pounds flank steak
- 20 (8-inch) flour tortillas, warmed
- Toppings: Sour cream, shredded lettuce, chopped tomato, shredded Cheddar cheese
Tangy Pumpkin Seed Salad
By sandy_h
Add some kick to your meals with this delicious side salad! The combination of lemon and Worcestershire sauce in th...
- • 2 cloves garlic, minced
- • ½ tsp / 2.5 ml sea salt
- • 2 Tbsp / 30 ml fresh lemon juice
- • 1 tsp / 5 ml Worcestershire sauce
- • 1/2 cup / 120 ml best-quality olive oil
- • Freshly ground black pepper to taste
- • 10 cups of the lettuce of your choice
- • 1/3 cup / 90 ml toasted pumpkin seeds
Crepes
By sandy_h
This recipe is extremely versatile
- 1 cup milk
- 1/2 cup water
- 2 eggs
- 1 egg yolk
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1/4 cup (1/2 stick) butter, melted
- Melted butter for brushing pan
Pasta with Shrimp and Tomato Cream Sauce
By sandy_h
From Southern Living June 2018
- 8 oz uncooked penne pasta
- 2 Tbsp unsalted butter
- 2 pt cherry tomatoes, halved (about 1 lb)
- 2/3 cup minced shallot (from 1 3-oz shallot)
- 1 Tbsp minced garlic (about 3 garlic cloves)
- 1 lb large peeled and deveined raw shrimp
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup heavy cream
- 1 tbsp chopped fresh tarragon
White Chocolate Macadamia Nut Cookies
By sandy_h
From All Recipes
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
Chicken, Sweet Potato, and Corn Slow-Cooker Chowder
By sandy_h
Southern Living October 2017
- 8 cups chicken broth
- 1 1/2 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
- 2 (1-lb) bone-in skinless chicken breasts
- 2 cups fresh corn kernels (from 4 ears)
- 2 cups chopped yellow onion (from 2 onions)
- 1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
- 1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
- 1 cup chopped celery (from 3 stalks)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup heavy cream
- 5 Tbsp cornstarch
- 1/4 cup chopped fresh flat-leaf parsley
- Hot sauce
- Finely chopped chives
Key Lime Pie
By sandy_h
From one of Mom's recipe cards
- 1 1/4 1 1/4 1/4 cups graham cracker crumbs
- 1 1/4 1 1/4 1/4 cups graham cracker crumbs
- 1 1/4 1 1/4 1/4 cups graham cracker crumbs
- 1/4 1/4 1/4 cup firmly packed light brown sugar
- 1/4 1/4 1/4 cup firmly packed light brown sugar
- 1/4 1/4 1/4 cup firmly packed light brown sugar
- 1/3 1/3 1/3 cup butter or margarine, melted
- 1/3 1/3 1/3 cup butter or margarine, melted
- 1/3 1/3 1/3 cup butter or margarine, melted
- 2 2 oz) cans 2 (14 oz) cans sweetened condensed milk
- 2 2 oz) cans 2 (14 oz) cans sweetened condensed milk
- 2 2 oz) cans 2 (14 oz) cans sweetened condensed milk
- 1 1 1 cup fresh key lime juice
- 1 1 1 cup fresh key lime juice
- 1 1 1 cup fresh key lime juice
- 2 2 2 egg whites
- 2 2 2 egg whites
- 2 2 2 egg whites
- 1/4 1/4 1/4 tsp cream of tartar
- 1/4 1/4 1/4 tsp cream of tartar
- 1/4 1/4 1/4 tsp cream of tartar
- 2 2 2 Tbsp sugar
- 2 2 2 Tbsp sugar
- 2 2 2 Tbsp sugar
- Garnish: lime slices
- Garnish: lime slices
- Garnish: lime slices
Restaurant-Style Mexican Rice
By sandy_h
Great for TexMex bowls and breakfast burritos
- 2 medium tomatoes, cored and quartered
- 1 onion, peeled and quartered
- 1/3 cup vegetable oil
- 2 cups long grain white rice, rinsed
- 4 cloves garlic, minced
- 1 to 2 jalapeño peppers, stemmed, seeded, and minced (optional)
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- Salt and pepper
- 1/2 cup minced fresh cilantro or parsley
- Lime or lemon wedges for serving, optional