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Recipes
Cumin-Garlic Cream for Vegies
By Hester
Melt the butter in large skillet
- 2 Tbsp. butter
- 1 onion finely chopped
- 3 garlic cloves, finely chopped
- 1/4 tsp. ground cumin
- salt & pepper
- 1 cup light cream
- 1 cup chicken stock
- 1 lime, halved to serve
- 3 cups of vegies of your choice
Spinach Salad
By Hester
Crunchy bean sprouts and water chestnuts add texture to this familiar favorite
- 4 slices bacon
- 12 cups stemmed, washed and dried fresh spinach
- 1 cup very thinly sliced red onion
- 1 8-ounce can water chestnuts, drained, rinsed and coarsely chopped
- 2 cups mung bean sprouts
- 2 cups sliced fresh mushrooms
- Sweet & Sour Dressing, (recipe in Salad Dressings)
- 1 hard-cooked egg, peeled and coarsely chopped (see Tip)
Zuchinni Pineapple
By Hester
A good way to use up all that zuchinni in the garden
- 1 gallon of zuchinni cut into small pieces
- 3 cups sugar
- 1 - 48 oz. pineapple juice
- 1/4 cup lemon juice
- 2 Tbsp. pineapple extract
Garlic-Ginger Turkey Tenderloins
By Hester
1. Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garli...
- 3 tablespoons brown sugar, divided
- 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
- 2 tablespoons minced fresh gingerroot
- 6 garlic cloves, minced
- 1/2 teaspoon pepper
- 1 package (20 ounces) turkey breast tenderloins
- 1 tablespoon cornstarch
- 1 cup reduced-sodium chicken broth
Foolproof Prime Rib
By Hester
Take your roast out of the fridge at least an hour before you plan to cook it, to take the chill off
- Gravy:
- 1 1 1 bone-in prime rib roast
- 1 1 1 bone-in prime rib roast
- 1 1 1 bone-in prime rib roast
- soft butter
- soft butter
- soft butter
- 2 2 2 tsp dried thyme
- 2 2 2 tsp dried thyme
- 2 2 2 tsp dried thyme
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- Gravy:
- Gravy:
- all-purpose flour
- all-purpose flour
- all-purpose flour
- beef stock or water
- beef stock or water
- beef stock or water
- red wine
- red wine
- red wine
- salt and pepper
- salt and pepper
- salt and pepper
Mediterranean Roasted Broccoli & Tomatoes
By Hester
1. Preheat oven to 450 degrees F
- 12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
- 1 cup grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 10 pitted black olives, sliced
- 1 teaspoon dried oregano
- 2 teaspoons capers, rinsed (optional)
Little Ceasers Crazy Bread
By Hester
Unroll the dough on a cutting board lengthwise longer from left to right than from top to bottom
- 1 can Pillsbury pizza dough
- 2 tablespoons butter
- 1 teaspoon garlic salt
- grated parmesan cheese, for topping after baking
Nomad Potatoes
By Hester
Arrange potatoes in a large pan
- 4 large potatoes, peeled and thinly sliced
- 1/2 cup cream cheese
- 1/2 cup milk
- 1 clove garlic, crushed
- 3 Tbsp. Parmesan cheese
- 1 Tbsp. chopped fresh chives
Caramel Toffee Crunch Cheesecake
By Hester
Crust Preheat the oven to 300º
- Crust:
- 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
- 1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
- pinch salt
- 1/2 cup brown sugar
- 2 sticks butter (1 cup), melted
- 1 1/4 chocolate chips
- Filling:
- 3 packages cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 1/4 cup caramel topping (recipe below)
- 4 eggs, lightly beaten
- Topping:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup caramel
- 1/2 cup toffee bits, plus more for garnish (again, I used the chocolatey heath bits)
- Homemade Caramel Sauce:
- 1/2 cups sugar
- 2 tablespoons light corn syrup
- 3 tablespoons butter
- 1/3 cup heavy cream
Chorizo
By Hester
Mexican Sausage Meat
- 1 3/4 lbs ground pork
- 3 tbsp Chuli powder
- 1/2 cup minced onion
- 1/2 cup cider vinegar
- Juice of 1 orange
- 6 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp cayenne or ground Chile de arbol
- 1/2 tsp Mexican cinnamon