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Recipes
Creamy potato and onion gratin
By bigbare
Thinly sliced potatoes and onions
- 6 medium Yukon Gold potatoes peeled
- salt and pepper to taste
- 1 large onion
- 3 tablespoons butter
- 1 cup heavy cream
- 1 cup milk
Cinnamon Raisin Biscuits
By bigbare
Mix dry ingredients together
- 2 cups flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/4 teaspoons salt
- 1/2 cup butter
- 1 cup milk
- raisins as preferred
Turtle Graham Bars
By bigbare
Preheat the oven to 350 degrees F
- Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 cup chopped pecans
- Kosher salt, to taste
- 12 ounces dark chocolate, finely chopped
Chicken and tomato basil cream sauce
By bigbare
Season chicken with salt and pepper
- Four boneless, skinless chicken breast halves
- 3 tablespoons butter or olive oil
- 2 plum tomatoes chopped
- 1 small onion chopped
- 1/4 teaspoon salt
- 1/4 cup white wine or chicken broth
- 1/2 cup heavy cream
- 2 teaspoons fresh basil leaves cut into thin strips
Brown sugar shortcake
By bigbare
Stir together first four ingredients
- 3 cups all-purpose flour.
- 1 1/2 tablespoons baking powder.
- 1/2 teaspoon salt.
- 1/3 cup firmly packed brown sugar.
- 1/4 cup shortening.
- 1/4 cup butter in small pieces.
- 1 1/3 cups buttermilk.
- 2 tablespoons melted butter.
- 2 tablespoons of brown sugar.
- 1 tablespoon of sugar.
Coconut Macaroons
By bigbare
Preheat the oven to 325 degrees F
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Rounded and puffy oatmeal raisin cookies
By bigbare
Beat butter and sugars together until creamy
- 1 cup butter
- 1 cup firmly packed Brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups of uncooked oats
- 1 cup of raisins
Sweet Corn Risotto
By bigbare
Shucking the corn. Remove the husks and hair from the corncobs, but do not discard the husks
- 5 ears corn
- 3 tablespoons olive oil
- 1/2 medium yellow onion, peeled and roughly chopped
- 3 to 4 cloves garlic, smashed and peeled
- 6 large sprigs fresh thyme
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups corn kernels (or whatever you have left after slicing them from the cob)
- 1 medium yellow onion, peeled and finely diced
- 2 cloves garlic, peeled and chopped
- 1 tablespoon finely chopped fresh thyme
- 1 cup Arborio rice
- 1/2 cup white wine
- 1 quart corn stock
- Kosher salt and cracked black pepper
- 1/2 cup freshly grated Parmesan cheese
Almost-Famous Chicken Lettuce Wraps
By bigbare
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl
- For the Stir-Fry Sauce:
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds skinless, boneless chicken breasts, diced
- nocoupons
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- For the Noodles:
- nocoupons
- 2 bundles cellophane noodles
- Peanut oil, for frying
- For the Stir-Fry:
- nocoupons
- 4 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving
Creamy chicken and vegetables
By bigbare
Sprinkle chicken with garlic powder
- Four skinless boneless chicken breasts.
- 1/8 teaspoon garlic powder
- 1 can cream mushroom soup
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1/4 teaspoon dried basil
- 1 16 ounce bag frozen vegetable combination