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Recipes
Potato Leek Soup
By mhatkinson
Makes 6-8 Servings
- 4 cups Chicken Broth
- 3 Potatoes (peeled and diced)
- 1 1/2 cups Cabbage
- 1 Leek (chopped)
- 1 Onion (diced)
- 2 Carrot (diced)
- 1/4 cup Parsely (chopped)
- 2 tsp Salt
- 2 tsp Black Pepper
- 1/2 tsp Caraway Seeds
- 1 Bay Leaf
- 1/2 cup Sour Cream
- 1 pound Bacon (cooked and crumbled)
Dijon-Style Mustard
By mhatkinson
In a bowl stir together mustard flour and water to make a paste
- 3/4 cup hot mustard flour/powder
- 1/4 cup very cold water
- 1 cup cider vinegar
- 1 cup dry white wine
- 1/2 cup minced yellow onion
- 1/4 cup minced shallots
- 3 tablespoons minced garlic
- 1 bay leaf
- 2 teaspoons black peppercorns
- 4 whole juniper berries
- 2 tablespoons cold fresh lemon juice
- 2 teaspoons kosher salt
- 2 teaspoons sugar
Autumn Beef Tip Stew Slow Cooker - Schwan's
By mhatkinson
1) Place frozen unwrapped beef into a large 5 quart slow cooker 2) Add tomato soup, potatoes, carrots, onions and ...
- 2 1.5 lb pouches Diced Beef Tips and Gravy frozen
- 1 10 3/4oz tomato soup, undiluted can
- 12 small red potatoes, halved
- Carrots
- Onions
- 1 pkg dry beef gravy mix
- Salt and pepper to taste
Raised Donuts
By mhatkinson
Soak yeast with 2 tbsp sugar and 1/4 cup water
- 2 pkg yeast
- 1/4 cup luke warm water
- 2 tbsp sugar
- 1 cup milk scalded
- 2 tbsp sugar
- 1/2 cup melted shortening
- 1 egg
- 1/2 tsp salt
- 4 cup sifted flour
Twice Baked Poblano Peppers
By mhatkinson
Rub poblanos with peanut oil and place under broiler until skin begins to blacken slightly, and rotate for even coo...
- 6 to 8 poblano peppers
- Peanut oil
- 4 to 5 yukon gold potatoes
- 2 tablespoons butter
- 1/4 cup heavy cream, scalded
- Salt and pepper
- 1/8 cup grated Parmesan cheese
- 2 ears of corn, kernels removed and reserved
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Cowhand Cranberry Cobbler
By mhatkinson
Mix cranberries, walnuts and sugar together; place in lightly greased 8-inch square baking dish
- 3 cups fresh cranberries, rinsed and drained
- 3/4 cup chopped walnuts
- 3/4 cup sugar
- 1 egg
- 1/2 cup flour
- 1/3 cup butter, melted
Oriental Cole Slaw
By mhatkinson
Dressing: Combine ingredients and boil for 2 minutes
- Dressing:
- 1/4 cup vinegar
- 1/2 cup sugar
- 1/3 cup corn oil
- 3 tablespoon soy sauce
- Cole Slaw:
- 1 can sliced water chessnuts
- 1/4 cup sliced almonds
- 1 nappa cabbage
- 1 bunch green onions chopped
- 2 tablespoon olive oil
- 1/4 cup sesame seeds
- package of ramon noodles
Red Beans and Rice
By mhatkinson
Saute Everything prior to adding beans, then cook together for 30 minutes
- Kidney Beans
- Pimento, one or two jars
- 1/3 cup Green Onions
- 1 Bell Pepper
- 1 1/2 teaspoon Lea and Perrin Worcesterhire Sauce
- 3 slices Bacon
- 1 chopped Onion
- 1/2 cup chopped Celery
- 2 teaspoon Ketchup
- 8 oz Tomato Sauce
- 1 or 2 teaspoon Chili Powder
- Hot Sauce to taste
- Rice
- Sausage
Brandy Nut Cake
By mhatkinson
Combine nuts and fruit. Stir together flour, sugar, baking powder and salt
- 3 cup coarse chopped walnuts
- 1 1/2 cup marischino cherries
- 1 cup light and 1/2 cup dark raisins
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoon and 1/2 cup apricot brandy
Couscous with Summer Vegetables and Raisins
By mhatkinson
Cut all vegetables for this recipe into a 1-inch dice
- For the vegetables:
- 2 tablespoons butter or oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 cinnamon stick
- Pinch of saffron
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon harissa*, or to taste
- 1/2 teaspoon ras el hanout* (optional)
- 6 cups vegetable or chicken stock or broth
- 1/2 cup golden raisins (may substitute dark raisins or currants)
- 1 cup canned chickpeas, drained
- 1 teaspoon salt
- 1 cup diced carrots
- 1 cup diced celery or fennel
- 1 cup peeled and diced butternut squash
- 1/2 cup diced red or green bell pepper
- 1 cup diced, unpeeled eggplant
- 1 cup tomatoes, peeled and diced
- 1 cup diced, unpeeled zucchini
- 1/2 cup spinach leaves, washed
- 2 tablespoons minced cilantro
- For the couscous:
- 2 tablespoons butter or oil
- 1 1/2 cups uncooked couscous
- 2 1/2 cups vegetable or chicken stock or water
- 1/2 teaspoon salt
- 1/2 cup pine nuts, toasted (optional)
- Minced cilantro or mint (optional garnish)
- For the spicy harissa sauce:
- 1 tablespoon harissa*
- 1/2 cup vegetable or chicken broth