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Recipes
Creamy Mashed Potatoes
By sandy_h
From Southern Living
- 5 pounds red potatoes, peeled and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1 (10-ounce) container refrigerated alfredo sauce
- 1/2 cup butter or margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Oven-Roasted Vegetables and Pork
By sandy_h
From Southern Living November 1999
- 1 1/2 pounds boneless pork tenderloin
- Vegetable cooking spray
- 1 pound carrots, peeled and cut into 2-inch pieces
- 2 pounds new potatoes, halved
- 1 medium onion, cut into 6 wedges
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnishes: Fresh rosemary, sage sprigs
Egg 'n' bacon breakfast casserole
By sandy_h
1. In a large skillet, cook bacon over medium heat until crisp
- 1 pound bacon, coarsely chopped, or bulk pork sausage
- 6 1-inch slices French bread
- 2 tablespoons butter, softened
- 1 cup shredded co-jack, colby, or American cheese (4 ounces)
- 6 eggs, lightly beaten
- 1-1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 to 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Snipped fresh Italian (flat-leaf) parsley (optional)
Pasta With Broccoli and Garlic
By sandy_h
Simple pasta dishes with vegetables seem right for busier pre-holiday weeknight meals
- 8 ounces shell-shaped dried pasta (see headnote)
- 1/4 cup extra-virgin olive oil
- 6 medium cloves garlic, finely chopped (about 2 1/2 tablespoons)
- 1/4 teaspoon crushed red pepper flakes
- Salt
- 12 ounces broccoli crowns (tough stems trimmed off), florets cut into 1/2-inch pieces
- 1/2 cup dry white wine
- Leaves from 1/4 bunch flat-leaf parsley, chopped (3 tablespoons)
- Parmesan cheese (optional)
Flake Buttermilk Biscuits
By sandy_h
From Cooking Light November 2008
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tablespoons honey
Grilled Shrimp and Pineapple
By sandy_h
From Daphne Oz
- 1 pound shrimp, cleaned, deveined, tails on
- Kosher salt and freshly ground pepper
- 2 teaspoons toasted ground coriander
- 1 tablespoon red pepper flakes
- 1 teaspoon sesame oil
- 2 tablespoons coconut oil, in liquid state
- 1 pineapple, cut in chunks
- 1 tablespoon honey
- 1 orange, juiced
- 4 scallions, sliced
- Juice of 2 to 3 limes
Cinnamon Rolls
By sandy_h
From Mario Batali on the Chew
- For the dough:
- 1/4 cup light red or white wine
- 1 cup warm water
- 2 1/4 teaspoons instant yeast; 1/4 ounce envelope
- 1 Tablespoon honey
- 1 teaspoon kosher salt
- 1 Tablespoon extra virgin olive oil
- 3 cups all-purpose flour; plus more for dusting
- For assembling the rolls:
- 1/2 stick melted butter; plus more to coat pan
- 1/2 cup demerara or turbinado sugar
- 1/2 cup brown sugar
- 1 Tablespoon cinnamon
- Salt
- Glaze:
- 2 cups powdered sugar
- 2 Tablespoons warm water
- 2 lemons, zested
Tortellini Soup
By sandy_h
From Mom's recipe card
- Carrots
- Celery
- Onions
- Fresh Spinach
- 1 can chicken broth
- 1 can cut-up tomatoes
- Salt
- Pepper
- Garlic
- Spinach filled with parmesan cheese tortellini
Summer Breeze Cocktail
By sandy_h
From the Cruzan Rum Distillery "Tangy and Refreshing"
- Key Lime Rum
- Light Rum
- Club Soda
- Splash of Sprite
Roasted Tomato-Cheddar Soup
By sandy_h
From Southern Living January 2019
- 3 lb plum tomatoes, halved (about 14 or 15 medium tomatoes)
- 1 medium-size yellow onion, quartered
- 6 large garlic cloves, smashed
- 10 thyme sprigs
- 2 Tbsp olive oil
- 1/4 tsp black pepper, plus more for serving
- 1 Tbsp kosher salt, divided
- 3 cups lower-sodium chicken broth
- 1 1/2 Tbsp balsamic vinegar
- 6 oz sharp cheddar cheese, shredded (about 1 1/2 cups), plus more for serving