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Recipes
Tropical Rum Trifle
By sandy_h
From Southern Living April 2003
- Coconut Cream Custard:
- 2 mangoes, peeled and cut into 1/2-inch cubes (or 1 24-oz jar refrigerated mango, drained and cut into 1/2-inch cubes)
- 1 (20-oz) can pineapple chunks in syrup, undrained
- 1/3 cup coconut-flavored rum
- 1 (10.75-oz) frozen pound cake, thawed and thinly sliced
- 2 bananas, sliced
- Coconut Cream Custard
- 1 1/3 cups sweetened flaked coconut, toasted
- 2/3 cup chopped macadamia nuts, toasted
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 cup sugar
- 1/3 cup cornstarch
- 2 cups milk
- 1 14-oz can coconut milk
- 6 egg yolks
- Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts
Mexican Street Corn
By sandy_h
From Rachael Ray Made at first "kids cook dinner" night at Boca 2018 Served with fish tacos Note: We quadrupled th...
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
- 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
- 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
- 3 3 3 Tbsp mayonnaise
- 3 3 3 Tbsp mayonnaise
- 3 3 3 Tbsp mayonnaise
- 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
- 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
- 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
- 2 2 2 Tbsp fresh lime juice
- 2 2 2 Tbsp fresh lime juice
- 2 2 2 Tbsp fresh lime juice
- 1 1 1 Tbsp finely chopped jalapeno peppers
- 1 1 1 Tbsp finely chopped jalapeno peppers
- 1 1 1 Tbsp finely chopped jalapeno peppers
- 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
- 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
- 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
- 2 2 2 Tbsp finely chopped red onion
- 2 2 2 Tbsp finely chopped red onion
- 2 2 2 Tbsp finely chopped red onion
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 1/2 1/2 1/2 tsp chili powder
- 1/2 1/2 1/2 tsp chili powder
- 1/2 1/2 1/2 tsp chili powder
- to and pepper, to taste
- to and pepper, to taste
- to and pepper, to taste
Citrus-Arugula Salad
By sandy_h
From Eating Well March 2019
- 2 small tangerines, peeled and sliced
- 1 medium blood orange, peeled and sliced
- 3 cups packed baby arugula
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon chopped fresh tarragon
- 2 teaspoons finely chopped jalapeno
- 1/4 teaspoon salt
- 1 chopped avocado
Apple Butter Pork Tenderloin
By sandy_h
Easy!
- 1 1/2 pounds pork tenderloin
- 1/2 teaspoon salt
- 2 cups apple juice
- 1/2 cup apple butter
- 1/4 cup firmly packed brown sugar
- 2 Tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Better-Than-Mom's Pot Roast
By sandy_h
From Prevention
- 4 to 5 pounds beef bottom round or rump roast
- 1 tablespoon olive or canola oil
- 2 cups beef broth
- 2 cups ketchup
- 1/2 cup cider vinegar
- 2 onions, chopped
- 2 cloves garlic, minced
- 6 tablespoons brown sugar
- 5 carrots, chopped
- 5 ribs celery, chopped
Blueberry Smoothie
By sandy_h
From Mrs
- 1/2 cup frozen blueberries
- 1/2 cup vanilla yogurt
- 1/2 cup milk
- 2 Tablespoons honey
- 3 ice cubes
Abigail's Sweet Lemon-Pecan Linguine
By sandy_h
From The Washington Post
- 3/4 cup pecan halves
- Kosher salt
- 10 to 12 ounces dried linguine
- 4 cloves garlic
- 2 or 3 lemons
- 5 to 6 tablespoons unsalted butter
- Freshly ground black pepper
- 4 to 5 tablespoons sugar
- 1/3 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, for garnish
Vegetable Chicken Stir-Fry
By sandy_h
In a large skillet, stir-fry chicken, garlic, and ginger in hot olive oil for about 10 minutes
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 clove garlic, minced
- 1 to 2 tablespoons minced fresh ginger
- 1 tablespoon olive oil
- 1/2 cup peeled and thinly sliced carrots (1 medium carrot)
- 1 cup sliced zucchini (1 small zucchini)
- 1/2 cup chopped celery
- 1 cup snow peas, rinsed (about 3 ounces)
- 1 tablespoon tamari
- 1 teaspoon seasoned rice vinegar
- 3 cups hot cooked brown rice
- 2 teaspoons toasted sesame seeds
Lobster Rolls
By sandy_h
From Southern Living December 2017
- 2 lb fully cooked lobster meat (from about 10 lb of live lobsters)
- 2 cups finely diced English cucumber
- 3/4 cup mayonnaise
- 2 tsp minced fresh tarragon
- 6 small scallions, very thinly diced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup unsalted butter, softened
- 12 Martin's Long Potato Rolls (aka hot dog buns)
Frozen Red Grapefruit Margaritas
By sandy_h
From Eating Well April 2019
- 3-4 red grapefruit
- 3/4 cup tequila
- 3/4 cup Cointreau
- 1/4 cup lime juice
- 3 cups ice cubes
- Kosher salt (optional)