Mhatkinson's profile page
Recipes
Yorkshire Popovers
By mhatkinson
Preheat oven to 450 degrees F
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- Fresh cracked pepper
- 1/4 cup reserved beef drippings or melted butter
Tomato-Lentil Soup
By mhatkinson
1) Heat the oil in a large soup pot or Dutch oven
- 2 tablespoons olive oil
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 cups finely chopped onions
- 5 cans (14 1/2 oz) low-sodium tomatoes with juice
- 3 cans (14 1/2 oz) low-sodium chicken broth
- 1 cup dried lentils
- 1 cup chopped fresh parsley, divided
- 1/2 cup dry red wine
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
Artichoke Dip
By mhatkinson
Carol loves this one
- 1 14-ounce can artichoke hearts, drained and chopped
- 4 pieces bacon, crisply fried and crumbled
- 1 tablespoon minced onion
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- Dash of cayenne pepper
- Salt and pepper to taste
- Worcestershire sauce
Black Bean Soup (Instant)
By mhatkinson
Serve with toasted tortilla wedges
- 2 (15-ounce) cans black beans, undrained
- 1/2 cup bottled salsa
- 1 tablespoon chili powder
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
- 5 tablespoons low-fat sour cream
- 5 tablespoons minced green onions
- 2 1/2 tablespoons chopped fresh cilantro
Ten-Bean Soup
By mhatkinson
Cover dried bean with cold water (4 inches) and soak 12 to 18 hours in a cool place
- 1/4 cup black beans
- 1/4 cup kidney beans
- 1/4 cup navy beans
- 1/4 cup pinto beans
- 1/4 cup great northern beans
- 2 tablespoons black-eyed peas
- 2 tablespoons chick peas
- 2 tablespoons baby lima beans
- 2 tablespoons fava beans, peeled
- 1/2 cup fresh cut green beans
- 2 quarts vegetable or mushroom stock
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 medium onions, peeled and diced
- 2 large garlic cloves, peeled, smashed and diced
- Salt and pepper to taste
Lemon Drop Martini Recipe
By mhatkinson
The vodka, triple sec, sugar and lemon juice go into an ice filled shaker
- 1 1/2 ounces vodka
- 1/2 ounce triple sec
- 1 teaspoon superfine sugar
- 3/4 ounce freshly squeezed lemon juice
- Superfine sugar for dipping
- Twisted peel of lemon
Spiced Cherry Tomato Chutney
By mhatkinson
Slowly fry the onions, garlic and spices in a little olive oil until soft and translucent
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 2 to 4 small red chilies, crumbled
- Large pinch coriander seeds, pounded
- 2 cloves, pounded
- 1/2 teaspoon nutmeg, pounded
- Small pinch cumin, pounded
- Olive oil
- 4 anchovy fillets
- 3 ounces ripe red cherry tomatoes, washed, whole
- 1 pound 4 ounces brown sugar
- 8 good lugs vinegar (preferably red wine)
- Salt and freshly ground black pepper
Spiced Cherry Tomato Chutney
By mhatkinson
Slowly fry the onions, garlic and spices in a little olive oil until soft and translucent
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 2 to 4 small red chilies, crumbled
- Large pinch coriander seeds, pounded
- 2 cloves, pounded
- 1/2 teaspoon nutmeg, pounded
- Small pinch cumin, pounded
- Olive oil
- 4 anchovy fillets
- 3 ounces ripe red cherry tomatoes, washed, whole
- 1 pound 4 ounces brown sugar
- 8 good lugs vinegar (preferably red wine)
- Salt and freshly ground black pepper
Sweet or Savory Pate a Choux
By mhatkinson
Preheat oven to 425 degrees F
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
- 1 teaspoon salt (for savory)
- 5 3/4 ounces flour
- 1 cup eggs, about 4 large eggs and 2 whites
Eggnog - Emeril's
By mhatkinson
Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together
- 8 large eggs, 2 separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 3/4 cup bourbon
- 1/4 cup brandy