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Recipes
KC Masteriece BBQ Sauce
By Hester
Combine all ingredients in a medium saucepan over high heat and whisk until smooth
- 2 cups water
- 3/4 cup light corn syrup
- 1/2 cup tomato paste
- 1/2 cup vinegar
- 3 tablespoons molasses
- 3 tablespoons brown sugar
- 1 teaspoon liquid Barbecue Smoke®
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
Best No-Roll Sugar Cookies
By Hester
1. Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside
- Reynolds™ Parchment Paper
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1/8 teaspoon ground nutmeg
- 1 egg
- 2 1/3 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking soda
- Colored sugar or Granulated sugar
Chicken Skewers With Dukkah Crust and Balsamic Reduction
By Hester
Heat oven to 350°F Combine balsamic vinegar and honey in a small saucepan over medium heat
- For the chicken
- 24 chicken tenders, also called chicken tenderloins
- 1 cup dukkah (try Dukkah, it's fantastic!)
- 1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
- For the vinegar-honey sauce
- 2/3 cup balsamic vinegar
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- For the chicken skewers
- 24 metal skewers or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)
Lemongrass Chicken Rice Vermicelli Salad
By Hester
Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed in a Vietnamese dipping sauce sty...
- 8 (ounces) rice vermicelli, cooked as directed on the package
- 1 batch lemongrass chicken, warm
- 2 cups shredded lettuce
- 1/2 cup carrot, shredded
- 1/2 cup cucumber, shredded
- 1 cup bean sprouts
- 1/4 cup mint
- 1/4 cup Vietnamese dipping sauce (nuoc cham)
Caprese Quinoa Salad
By Hester
1. In 2-quart saucepan, heat stock to boiling over high heat
- 1 carton (32 oz) Progresso™ chicken or vegetable stock
- 2 cups uncooked quinoa
- 1 teaspoon salt
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 2 cups halved cherry tomatoes (about 10.5 oz)
- 8 oz fresh mozzarella, cut into 1/2-inch cubes
- 1/2 cup julienne fresh basil leaves, plus additional for garnish
Paneer with broccoli & sesame
By Hester
Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supp
- 200 g sprouting broccoli
- 1 tbsp vegetable oil
- pinch asafoetida
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 large green chilli , finely chopped
- 1/2 tsp brown mustard seeds
- 6 curry leaves
- 1 medium onion , sliced
- 140 g paneer cheese, cut into strips
- 1 tbsp grated ginger
- 2 garlic cloves , crushed
- 1 tsp lemon juice
- 1/2 tsp ground mace
Borscht - Small Batch
By Hester
1. In frying pan pour 4 cups canned tomatoes and mash
- 3 quarts water
- 5 medium potatoes
- 3/4 cup butter
- 1/2 cup carrots, grated
- 1 small beet
- 1 c onions, chopped
- 2 Tbsp. fresh dill, chopped
- 1 cup potatoes, diced
- 6 cup cabbage, shredded
- 1 Tbsp. salt
- 1 cup whipped cream
- 1/2 cup carrots, chopped
- 4 cups canned tomatoes
- 3/4 cup green pepper
- 3/4 cup green onions
- 1/4 cup celery, chopped
Black Pepper and Parmesan Beer Bread
By Hester
1. Preheat oven to 375°F
- 3 1/4 cup all purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 14 ounces (a nice flavorful) beer
- 1/2 cup melted unsalted butter, divided
- zest of 1 lemon (optional)
- 3/4 cup grated parmesan cheese
- 1 1/2 -2 tablespoon freshly cracked black pepper
Hamburger Macaroni Casserole
By Hester
Brown hamburger; drain the fat
- 1 lb. hamburger
- 1 can cream of tomato soup
- 1 cup elbow macaroni, cooked
Spicy Peanut Chicken
By Hester
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside
- 1/4 cup Progresso™ chicken broth (from 32-ounce carton) save $
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon ground red pepper (cayenne)
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
- 1 garlic clove, finely chopped
- 1 teaspoon grated gingerroot
- 1 medium red bell pepper, cut into 3/4-inch pieces
- 1/3 cup dry-roasted peanuts
- 2 medium green onions, sliced (2 tablespoons)