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Recipes
Honey-Glazed Pork with Wilted Greens
By sandy_h
From Martha Stewart
- 2 teaspoons Dijon mustard
- 3 1/2 tablespoons red-wine vinegar
- 4 tablespoons raw honey
- 1 large garlic clove, finely chopped
- 1 teaspoon coarsely chopped fresh rosemary
- 1 tablespoon plus 4 teaspoons olive oil
- 1 3/4 pounds pork tenderloin (about 2)
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 1 large fennel bulb, trimmed and sliced lengthwise into thin strips
- 1/2 head escarole, cut into 2-inch strips
- 1/2 pound spinach, washed well
Red Rice
By sandy_h
From Southern Living May 2002
- 1 small onion, chopped
- 2 to 3 garlic cloves, chopped
- 1 teaspoon olive oil
- 1 cup uncooked long-grain rice
- 2 cups chicken broth or water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4.5-ounce) can chopped green chiles
- 3 tablespoons tomato paste
- 1/4 cup chopped fresh parsley
Smashin' Passion Cocktail
By sandy_h
From the Cruzan Rum Distillery "Punch in your Face!"
- Passion Fruit Rum
- Key Lime Rum
- Pineapple Juice
- Orange Juice
Baked Beans
By sandy_h
From Southern Living
- 4 bacon slices
- 1 (28-ounce) can pork and beans, drained
- 1 small onion, diced
- 1/4 cup firmly packed brown sugar
- 1/4 cup sorghum
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
S'Mores Dessert Squares
By sandy_h
From Kraft Foods
- 64 Nilla Wafers, divided
- 5 tablespoons butter, melted
- 3 tablespoons sugar
- 3 1/4 cups cold milk, divided
- 1 package (4-serving size) Jell-O chocolate flavor instant pudding & pie filling
- 2 package (4-serving size) Jell-O white chocolate flavor instant pudding & pie filling
- 1 1/2 cups Cool Whip whipped topping, thawed
- 1 1/2 cups Jet-Puffed mini marshmallows
- 1/2 square Baker’s semi-sweet baking chocolate, grated
Tuxedo Brownie Cups
By sandy_h
1. Preheat oven to 325°F (160°C)
- Nonstick cooking spray with flour
- 1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
- 2 square (1 oz/30 g) white chocolate for baking
- 2 tbsp (30 mL) milk
- 8 oz (250 g) cream cheese, softened
- 1/4 cup (50 mL) powdered sugar
- 1 cup (250 mL) thawed, frozen whipped topping
- 1 pint small strawberries, sliced
Rosemary-Crusted Pork with Mushrooms
By sandy_h
From Cooking Light December 2018
- 1 lb pork tenderloin
- 2 Tbsp canola oil, divided
- 1 Tbsp chopped fresh rosemary
- 1 1/4 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 12 oz mixed fresh mushrooms, stemmed and coarsely chopped (about 3 cups)
- 1 cup sliced leeks
- 2 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp unsalted butter, divided
- 3/4 cup uncooked instant polenta
- 2 Tbsp plus 2 tsp shredded Parmesan cheese
Surf 'n Turf Paella
By sandy_h
From Food Network Kitchens
- 1 1/4 cups uncooked basmati brown rice, rinsed
- 1 (6 ounce) boneless strip steak
- 1/2 teaspoon salt
- Freshly ground black pepper
- Cooking spray
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 bell pepper, seeded and chopped
- 2 plum tomatoes, coarsely chopped
- 1/4 cup broken whole-wheat spaghetti
- 1 1/2 cups chicken broth
- 1/2 teaspoon crushed saffron threads
- 1 cup frozen peas
- 1/2 pound large shrimp, shelled and deveined
- 2 tablespoons parsley
Green Bean-and-Tomato Pasta Salad
By sandy_h
From Southern Living June 2008
- For pasta salad:
- 1/2 (16-ounce) package rotini pasta
- 1/2 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup Basil-Honey-Garlic Vinaigrette
- 1/4 cup chopped red onion
- For Basil-Honey-Garlic Vinaigrette:
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons honey
- 1/2 teaspoon freshly ground pepper
Fresh Egg Noodles
By sandy_h
From Food & Wine April 2019
- 2 cups 00 flour (about 8 oz) plus more for dusting
- 1 1/2 cups fine semolina flour (about 8 1/8 oz) plus more for dusting
- 6 large eggs, well beaten