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Recipes
Slow Cooker Pepper Pork Chops
By tlhoover
• Combine vegetable broth, ½ cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medi...
- 2 Cups vegetable broth
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns, slightly crushed
- 1 lb of Ice
- 4 (1 to 1 1/2 inch thick) bone in pork chops
- 2 teaspoon of kosher salt
- 3 ounces of dried apples
- 3 ounces of dried cranberries
- 5-7 sliced mushrooms
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1-1/2 cups of chicken broth
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme
Crème Brulee
By tlhoover
• Place the cream and vanilla in a medium saucepan and set over medium-high heat and bring to a boil • Remove
- 1 quart heavy cream
- 1 1/3 tablespoon vanilla extract
- 1/2 cup of white sugar
- 6 large egg yolks
- 2 quarts hot water
- Brown sugar for topping
Poppy Seed Dressing
By tlhoover
• Combine the honey, salt, vinegar, olive oil, onion, mustard and poppy seeds in a jar • Shake to mix • Ref
- 1 cup honey
- 1 1/4 teaspoon of salt
- 1/2 cup of vinegar
- 1 1/4 teaspoon of dry mustard
- 1 1/4 cups olive oil
- 1 tablespoon of grated onion
- 2 teaspoons poppy seeds
Apple Cobbler
By tlhoover
• Mix apples and lemon juice into a bowl and set aside • Mix above ingredients together in large bowl until
- Topping:
- 1 Can apples (Drained)
- 4 Tablespoons fresh lemon juice
- 2 1/2 cups sugar
- 1/2 cup flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 2 Large cans of apple juice
- 1/4 cup fresh lemon juice
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 4 tablespoons cornstarch
- 1 stick of butter
- Unbaked piecrust
- 4 cups cake flour
- 2 cups pecans
- 2 cups coconut
- 2 cups brown sugar
Penne with Asparagus, Olives and Parmigiano Breadcrumbs
By tlhoover
• Bring a large pot of well-salted water to a boil • In a 12” skillet, heat 3 tbsp of the oil over medium hea...
- Kosher Salt
- 5 tbsp olive oil, plus more for drizzle
- 1 cup coarse fresh white breadcrumbs
- ¼ cup finely grated parmigiano-reggiano
- ½ lb penne rigate
- 1 lb medium asparagus, woody ends snapped off, cut diagonally into 2 inch pieces
- 1 medium clove garlic, minced
- ½ cup coarsely chopped pitted Kalamata olives (about 20)
- Finely grated zest of 1 medium lemon
- Freshly ground black pepper
Basic Pizza Dough
By tlhoover
• Measure out 1 ¾ cups warm water (it should be pleasantly warm on your wrist) • Sprinkle the yeast on top of ...
- 1 ¾ cups warm water
- 1 ¼ oz package active dry yeast
- 2 tsp salt
- 4 ½ cups bread flour
- 3 tbsp olive oil
Baked Onion
By tlhoover
• Peel onion and core • Sprinkle with salt, pepper, brown sugar and melted butter • Top with Parmesan chees
- 1 large Vidalia onion
- Dash of salt
- Dash of pepper
- Dash of brown sugar
- 1 teaspoon of melted butter
- Parmesan Cheese
- 1 cup of beef broth
Artichoke Dip
By tlhoover
• Mix all ingredients and back in a shallow glass pyrex container at 350 degrees for 30 min or until light brown
- 1 Can of Artichoke Hearts drained and chopped up
- 3/4 cup of real mayo
- 3/4 cup of Romano cheese (can also use a full pack of “pizza” cheese)
Bush’s Chili Dip
By tlhoover
• Put the cream cheese in a shallow bake safe dish • Heat chili in a microwave and pour over the cream cheese
- 1 Large container of whipped cream cheese
- 1 small jar of Bush’s chili (with or without beans)
- 1 small pack of sharp cheddar cheese
Grilled Garlic Lime Pork Tenderloin
By tlhoover
• Blend ingredients (except pork) in a food processor adding salt and pepper to taste • In a large Ziploc bag
- 4 large cloves garlic, chopped
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon plus 1 teaspoon fresh ginger, grated
- 1 1/4 teaspoon Dijon mustard
- 3 1/2 tablespoons fresh limejuice
- 1/3 cup olive oil
- 1/8 teaspoon cayenne pepper
- 4 pork tenderloin steaks