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Recipes
Marinated Flank Steak (Weber)
By dtrumble
Combine marinade ingredients in glass or plastic container
- 1 1/4 lb Flank Steak
- Marinade ingredients
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tbl lemon juice
- 2 tbl Worchestershire sauce
- 1 tsp dry mustard
- 1/4 tsp pepper
Egg Drop Soup
By dtrumble
1. bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium high heat
- 1 recipe chicken broth (2 1/2 quarts)
- 1 2-inch piece ginger, sliced and smashed (.5 tsp penzey's crackled ginger)
- 1 Tb soy sauce
- 2 garclic cloves smashed
- 2 TB cornstarch
- 2 TB water
- 2 scallions, sliced thin
- 2 TB minced cilantro
- 4 large eggs, lightly beaten
- salt and pepper
Pan-seared steaks with Cognac and Mustard Sauce
By dtrumble
1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper
- Sauce:
- 1 TB vegetable oil
- 2 shallots, minced
- 1 cup low-sodium chicken broth
- 1/3 cup cognac or brandy
- 1 TB whole-grain mustard
- 1 TB fresh lemon juice
- 3 TB butter, cut into 3 pieces and chilled
- 2 tsp minced fresh tarragon
- Salt and pepper
Pesto
By dtrumble
Basil often darkens in pesto, but you can brighten its color by adding a little parsley
- 3 garlic cloves, unpeeled
- 2 cups packed fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts, walnuts, or almonds, toasted (3 to 8 minutes over medium heat)
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley (optional)
- salt and pepper
Glazed Ham (3 glazing options)
By dtrumble
It pays to know exactly how to make a glazed ham that's truly worthy of a special occasion
- Glaze #1: Maple Orange Glaze:
- Fully cooked spiral sliced ham
- ¾ cup maple syrup
- ½ cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon pepper
- ¼ teaspoon ground cinnamon
- Glaze #2: Cherry Port Glaze
- 1/2 cup ruby port
- 1/2 cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
- Glaze #3: Honey Baked Ham
- Unsalted butter
- Honey
- Light brown sugar
- Dijon mustard
- Freshly ground black pepper
- Ground cinnamon
- Ground ginger
- Ground cloves
- Fresh orange zest (optional)
- And you’ll also need 1 oven bag
Martha's Favorite Vinagrette
By dtrumble
1. In a jar, combine all ingredients
- 3/4 * 3/4 cup extra-virgin olive oil
- 1/4 * 1/4 cup white wine vinegar
- 1 * 1 tablespoon Dijon mustard
- 1/2 * 1/2 teaspoon walnut oil (optional)
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- * Pinch of sugar
Mushroom Cream Sauce (w/ Nutmeg) for Pasta
By dtrumble
This will make a nice meatless dinner for 2 or a side dish for 4
- 1 pound pasta (fettucini, penne, bowties, etc.)
- 3 tablespoons butter
- 1 package crimini mushrooms, sliced
- 1 small onion, minced minced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 2 cups milk
- 1 cup half and half
- Freshly ground nutmeg
- 3/4 teaspoon salt
- 3/8 teaspoon pepper
- 1/3 cup shredded parmesan cheese
- Grilled sliced chicken breast
Fettuccione Alfredo
By dtrumble
This recipe for fettuccine alfredo is Martha's favorite
- 2 * 2 sticks butter
- 1/2 * 1/2 pound grated Parmesan cheese, plus more for serving
- * Salt
- 1 * 1 pound fettuccine
Cod with Olives and Potatoes in Parchment
By dtrumble
by Gina Marie Miraglia Eriquez
- 1/2 pound small Yukon Gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon plus 2 teaspoons finely chopped oregano, divided
- 2 1/4 teaspoons fine sea salt, divided
- 8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
- 1 lemon, very thinly sliced
- 6 garlic cloves, thinly sliced
- 1/2 cup Kalamata-style black olives, pitted and cut into slivers
- 1/2 cup flat-leaf parsley leaves
Peach Crumble
By dtrumble
Cook's Note Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb
- For the Filling
- 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 4 teaspoons cornstarch
- 1/2 teaspoon coarse salt
- For the Topping
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt