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Recipes
Perishke – Ukrainian Cottage Cheese Buns in Creamy Dill Sauce
By Hester
Delicious, soft, warm cottage cheese filled buns smothered in creamy dill sauce
- For the bun dough:
- 2 tbsp yeast
- 1 cup lukewarm water
- 3 eggs
- 1 cup water
- 6 tbsp canola oil
- 1/2 cup plus 2 tbsp white sugar, divided
- 1 tsp salt
- 6 cups all purpose flour
- For the cottage cheese filling:
- 2 lbs. dry curd cottage cheese
- 2 eggs
- 4 green onions, thinly sliced
- 1 cup fresh dill, finely chopped
- Salt and pepper to taste
- For Dill Sauce:
- 1 small onion, finely chopped
- 1/4 fresh dill, finely chopped
- 2 tbsp butter
- 2 cups whipping cream
Lemon-Pepper Vegetables
By Hester
1. In a large microwave-safe bowl, combine green beans and water
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons water
- 1 small yellow summer squash, cut into 1/2-inch slices
- 1 cup halved cherry tomatoes
- 2 tablespoons butter
- 3/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon Italian seasoning
Whitewater Veggie Burgers
By Hester
In large skillet, saute onions and garlic in oil
- 1 Tbsp. Vegetable Oil
- 1 Onion (diced)
- 1 clove Garlic, minced
- 1 Tbsp. Cumin
- 1 1/2 Tbsp. Chili Powder
- 1 19oz can Black Beans (drained, rinsed & roughly pureed)
- 1 tsp. Oregano Leaves
- 1/4 Parsley (chopped)
- 2 Tbsp. Sesame Oil
- 1/2 cup Almonds (roasted & chopped)
- 1 cup Sunflower Seeds (roasted & chopped)
- 3 cups Bread Crumbs (fine)
- 1/2 cup Soy Sauce
- 5 Eggs
- 2 cups Carrots (grated)
- Flour (for dredging)
- 2 Tbsp. Vegetable Oil
Spinach and Artichoke Wreath
By Hester
1 Preheat oven to 375*F. 2 In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red ...
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded feta cheese or parmesan cheese
- 1/2 cup diced red bell pepper
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1/4 teaspoon fresh coarse ground black pepper
- 1 egg white, lightly beaten
- 2 tablespoons grated parmesan cheese
Chocolate orange cheesecake
By Hester
Lightly grease and line a 20cm springform cake tin
- 200 g dark chocolate digestive biscuits, roughly broken
- 75 g butter, melted, plus extra for greasing
- For the filling
- 4 large eggs
- 2 large egg yolk
- 2 x 280g tubs full-fat cream cheese
- 150ml tub double cream
- 140 g golden caster sugar
- finely grated zest 1 1/2 oranges
- 4 tbsp orange liqueur, such as Cointreau
- For the topping
- 50 g orange milk chocolate, grated
- 50 g almond milk chocolate, grated
Cream Cheese Frosting
By Hester
Put all ingredients into mixing bowl
- 1 250 gram cream cheese, softened
- 4 cups icing sugar
- 1/4 cup butter or margarine, softened
- 2 teaspoons vanilla
Clone Kraft's Catalina Salad Dressing
By Hester
Place all ingredients into blender and mix
- 1 cup sugar
- 2 teaspoons salt
- 1 dash paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
- grated onion, to taste
- 1/2 cup vinegar
- 2/3 cup ketchup
- 1 cup vegetable oil
BBQ Tenderloin Skewers
By Hester
Cut the beef into 2 inch cubes, rub the beef with the garlic/oil mixture, then skewer the meat, leaving about 1/2 i...
- Green Peppercorn & Mustard Sauce:
- 2 pounds Sterling Silver beef tenderloin
- six 8" metal BBQ skewers
- 3 garlic cloves, minced, mixed with 4 tbsp. olive oil
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 1/2 cups chicken stock
- 2 tbsp. rainy Dijon mustard
- 2 tbsp. green peppercorns in brine, drained
- 3 tbsp. heavy cream
- Sea salt to taste
- 1/2 cup brandy
Dijon-Crusted Fish
By Hester
1. In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons grated Parmesan cheese, divided
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon horseradish
- 4 sole fillets (5 ounces each)
- 1/4 cup dry bread crumbs
- 2 teaspoons butter, melted
Cantonese Pork*
By Hester
Cut roast in half lengthwise, but not quite through to the other side
- 1 1/2 pounds boneless pork sirloin roast
- MARINADE
- 1/4 cup Hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons water
- 2 tablespoons chinese wine
- 1/2 teaspoon chinese five spice