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Recipes
Salmon-Roasted with Mustard-Dill Glaze
By DrChef
Heat oven to 400°F. In a small dish, combine 3 tablespoons mayonnaise, 1 tablespoon each grainy mustard and choppe...
- •3 tablespoons mayonnaise
- •1 tablespoon each grainy mustard and chopped dill
- •1 1/2 teaspoons dark brown sugar
- •1 teaspoon lemon juice
- •4 ounce center-cut salmon fillets
- •1/2 teaspoon salt
- •1/8 teaspoon black pepper
Basic Rye Bread
By DrChef
For the bread machine. Serving size: 1 slice; 1/12 of 1 1/2-lb
- For 1 pound loaf:
- 3/4 C water
- 1 T light molasses
- 1 T butter
- 3/4 t salt
- 1 2/3 C bread flour
- 2/3 C medium rye flour
- 1 T packed brown sugar
- 2 t unsweetened cocoa powder
- 1/2 t whole caraway seed
- 1 1/2 bread machine yeast
- For 1.5 pound loaf:
- 1 C plus 2 T water
- 2 T light molasses
- 1 T butter
- 1 t salt
- 2 1/2 C bread flour
- 1 C medium rye flour
- 2 T packed brown sugar
- 1 T unsweetened cocoa powder
- 3/4 t whole caraway seed
- 2 t bread machine yeast
Kentucky Hot Brown Sandwich
By DrChef
Per serving: 600 calories, 25g carbs, 26g protein, 140mg cholesterol, and 45g fat
- 1 Tbsp unsalted butter, plus 1 stick, softened
- 1 Tbsp flour
- 1 1/4 cup whole milk
- 3/4 cup white cheddar, grated
- 2 Tbsp Parmesan, grated
- Kosher salt and black pepper
- 4 slices good-quality white bread, sliced 1-inch-thick
- 1/2 lb. roast turkey breast, thinly sliced
- 4 slices ripe beefsteak tomatoes, 1/4-inch-thick
- 8 crisp slices of bacon
- Flat-leaf parsley leaves
Baked Potato Soup
By DrChef
Prep: 10 minutes Cook: 3 hours HIGH or 6 hours LOW Amount Per Serving Calories 195 Total Fat (g) 4 Saturated
- 3-1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
- 1 small sweet red pepper, seeded and chopped
- 1 package (10 ounces) frozen chopped broccoli
- 4 cups low-sodium chicken broth
- 1/3 cup half-and-half
- 1/3 cup reduced-fat sour cream, plus additional for garnish
- 1 tablespoon cornstarch
- 1-1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 scallions, trimmed and thinly sliced
- 4 slices bacon, cooked and crumbled
- Shredded cheddar cheese (optional)
Veal Tourtiere
By DrChef
Not just for Christmas, tourtiere makes wonderful fare at anytime during the winter
- Filling
- 2 2 2 lb ground veal Ground veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. (900 g)
- 1 1 1 large onion, minced
- 1/2 1/2 1/2 cup boiling water (120 ml)
- 1 1 1 teaspoon salt (5 ml)
- 1/4 1/4 1/4 teaspoon ground black pepper (1.2 ml)
- 1/4 1/4 1/4 teaspoon crumbled dried sage (1.2 ml)
- 1/4 1/4 1/4 teaspoon ground cinnamon (1.2 ml)
- 1/4 1/4 1/4 teaspoon crumbled dried thyme (1.2 ml)
- Pinch Pinch ground cloves
- Pinch Pinch ground nutmeg
- 1 1 1 bay leaf
- 2 2 2 medium potatoes, peeled, cooked and mashed
- Pastry
- 2-3/4 2-3/4 2-3/4 cups all-purpose flour (660 ml)
- 1 1 1 teaspoon salt (5 ml)
- 1/2 1/2 1/2 lb shortening (225 g)
- 2 2 2 tablespoon butter (30 ml)
- 1 1 1 egg yolk
- 1-1/2 1-1/2 1-1/2 teaspoons lemon juice (7.5 ml)
- 1 1 1 egg yolk, lightly beaten
- water
- 1 1 1 teaspoon milk (5 ml)
Scallion Pancakes
By DrChef
Serve with soy-ginger dipping sauce
- 3 cups flour, plus more for rolling
- 3/4 teaspoon salt
- 1 cup water, plus more for mixing
- 1 bunch scallions
- 1/2 cup plus 2 tablespoons vegetable oil
Popsicles: Strawberry-Balsamic-Basil
By DrChef
Vinegar punches up the flavor without adding fat, while the hefty helping of strawberries loads these icy treats wi...
- 3 cups fresh hulled or thawed frozen strawberries, divided
- 2 Tbsp chopped basil, divided
- 2 Tbsp sugar
- 2 Tbsp balsamic vinegar
Scented Baking Soda
By DrChef
Mix well and store in airtight container
- 2 pounds baking soda
- 1/4 t food-grade peppermint or tea tree pure essential oil
Fried Rice
By DrChef
Heat oil in large skillet over medium heat
- 1 T vegetable oil
- 2 C white rice, uncooked
- 2 eggs, lightly beaten
- 1 C chicken broth
- 1 C frozen stir fry vegetables, thawed
- 3 T soy sauce
Enchilada-zagna
By DrChef
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish
- 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
- 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
- 1 container (8 oz.) sour cream (I used plain yogurt)
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups (8-oz. pkg.) shredded cheddar cheese
- 1 can (4 oz.) diced green chilies, undrained
- 1 pkg. (12 tortillas) 7-inch corn tortillas