S. Danford's profile page
Recipes
Zucchini Chips
By S. Danford
Preheat oven to 250. Grate the zucchini with a mandolin vegetable slicer or a cheese slicer
- 2 zucchinis
- 2 T olive oil
- sea salt
- parchment paper
Corn Dip
By S. Danford
Mix all ingredients and chill
- 2 cans mexican corn, drained
- 10 oz shredded cheddar (shred by hand)
- 4 oz chopped green chiles
- small can chopped jalapeno peppers
- 8 oz sour cream
- 2/3 cup mayonnaise
- small red onion, chopped
Roasted Pumpkin Seeds
By S. Danford
Preheat oven to 300 Toss pumpkin seeds in a bowl with the melted butter and seasoning of your choice
- 1 1/2 cups pumpkin seeds (adds flavor if leave some pulp on the seeds)
- 2 t melted butter or olive oil
- Salt to taste (options: garlic powder, cayenne pepper, seasoned salt, or cajun seasoning)
Beef and Broccoli
By S. Danford
Slice beef into very thin strips
- 1 lb boneless beef sirloin or top round steak
- 1 T veg oil
- 1 can condensed tomato soup
- 3 T soy sauce
- 1 t vinegar
- 1 t garlic powder
- 1/8 t red pepper flakes
- 3 cups fresh or thawed frozen broccoli florets
- 4 cups hot cooked rice
Chocolate Frosting (Mom's)
By S. Danford
Melt chocolate in small saucepan over very low heat, stirring constantly
- 3 oz unsweetened chocolate
- 3 cups powdered sugar
- 1/4 cup sour cream
- 1/4 cup butter, softened
- 3 T milk
- 1 t vanilla
Grilled Sherry Pork Chops
By S. Danford
Must marinate at least 30 minutes
- 1/4 cup sherry cooking wine
- 1/4 cup molasses
- 2 T soy sauce
- 4 pork chops, 1 inch thick
Cheese Chips
By S. Danford
Preheat oven to 400 Place the cheese slices on a baking sheet lined with parchment paper
- 1/2 lb cheddar, provolone, or edam cheese, sliced
- 1/2 t paprika powder
- parchment paper
S'Mores Bars
By S. Danford
In a large saucepan melt butter over low heat
- 1/4 butter, cubed
- 1 pkg (10 oz) large marshmallows
- 1 pkg (12 oz) Golden Grahams cereal
- 1/3 c milk chocolate chips
Chocolate Peppermint Thumbprint Cookies
By S. Danford
Preheat oven to 350 Whisk together the flour, cocoa and salt in a medium bowl
- 2 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa
- 1/2 t kosher salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 T canola oil
- 1 t vanilla extract
- 1 large egg
- 2/3 cup semisweet chocolate chips
- 1/3 cup tahini (sesame seed paste)
- 6 hard peppermint candies, crushed
- Parchment paper
Green Beans with Mustard Tarragon Sauce
By S. Danford
Heat a small skillet over med-high Add the almonds and cook, stirring until golden, about 4 min
- 12 oz blanched green beans (to blanch the beans: cook in boiling water for 2 minutes then immediately transfer to an ice bath to cool)
- 2 T sliced almonds
- 2 t canola oil
- 2 t chopped garlic
- 2 T white wine vinegar
- 2 T heavy cream
- 1 T dijon mustard
- 2 t honey
- 1/4 t kosher salt
- 1 T fresh tarragon