Lovenaples' profile page
Recipes
Hard Boiled Eggs
By lovenaples
Overcook causes a green layer to form around the yolk
- Bring your eggs to room temperature before cooking:
- Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely.(approximately by 1 inch
- As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
- Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.
- After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs.
- Transfer the eggs to the bowl of ice cubes and/or cold water. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
- Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily
Southern Sweet Iced Tea
By lovenaples
1. Bring 3 cups water to a boil in a saucepan; add tea bags
- 3 cups water
- 2 family-size tea bags
- 1/2 to 1 cup sugar
- 7 cups cold water
- Peach Iced Tea
- Prepare Southern Sweet Tea using 1/2 cup sugar. Stir together 1 1/2 qt. tea, 1 (46-oz.) bottle peach nectar, and 2 Tbsp. lemon juice. Serve over ice. Makes 3 qt.
Outrageous Brownies
By lovenaples
BE CAREFUL, THEY OVERFLOWED IN A SHEET PAN!
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Creamy Coleslaw
By lovenaples
Combine cabbage and carrots
- 1 Head green cabbage, finely shredded
- 2 lg. carrots, finely shredded
- 3/4 c. Mayo
- 2 T. Sour Cream
- 2 T grated onion
- 2 T sugar, or to taste
- 2 T vinegar
- 1 T. dry mustard
- 2 t. celery salt
- Salt & pepper
Balsamic Vinaigrette
By lovenaples
Place all ingredients into blender, adjust seasonings if necessary
- 1/4 c. balsamic vinaigrette
- 1 garlic clove, crushed
- 2 t. salt
- 1/2 t. freshly ground pepper
- 2 t. Dijon mustard
- Juice of 1 lemon
- 1 t. sugar
- 3/4 c. evoo
Tomato Soup
By lovenaples
Pulse the diced tomates in a processor 3 to 4 times until finely diced
- 1 14oz. Italian diced tomatoes
- 1 10oz. tomato soup, undiluted
- 1 16oz. chicken broth
- 1/2 t. ground pepper
- 3 slices of torn bread to thicken
- alittle fresh basil to garnish
- alittle parm. to garnish if desired
Simple Butternut Squash Soup
By lovenaples
1. Peel squash, remove the seeds and string, then cut into 1 to 2 inch cubes
- Optional Garnish:
- 1 Butternut Squash (about 3 lbs)
- 3 slender or 1 1/2 larger leeks, white parts only, split lenghtwise, washed and cut into 1 inch pcs.
- 3 cups whole milk
- 3 cups water
- salt & pepper
- Fresh Nutmeg
- 1 tart apple, peeled and cut into tiny dice
- 1/2 About 1/2 cup creme fraiche or heavy cream
Grilled Aspargus
By lovenaples
Toss aspargus with evoo and minced garlic, salt & pepper
- 1 lb.aspargus
- 1 T. evoo
- 2 minced garlic cloves
Brownies, Turtle
By lovenaples
In a large mixing bowl, stir together dry cake mix, nuts, butter, and evaporated milk; batter will be very firm
- 18.5 oz. box German chocolate cake mix
- 1 cup chopped pecans
- 1/2 cup melted real butter
- 1/3 cup evaporated milk
- 1/2 cup caramel apple dip
- 1/2 cup semi-sweet chocolate chips
- 1 Tbls. powdered sugar
Glazed Grilled Salmon
By lovenaples
Prepare barbecue (medium-high heat)
- 3 tablespoons (packed) dark brown sugar
- 4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 7-to 8-ounce salmon steaks (about 3/4-inch thick)