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Recipes
Bacon Wrapped Meatloaf Cupcakes
By forgetid
Bacon Wrapped Meatloaf Cupcakes
- 1 1/2 pounds ground beef
- 1 cup bread crumbs
- 1 onion, finely diced
- 1 egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (8-ounce) can tomato paste
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 12 slices of bacon
- POTATOES
- 4-6 potatoes, boiled for mashing
- 1/4 cup shredded cheddar cheese
- 2 pounds butter
- 1/4 cup milk
- 1/2 teaspoon salt
Toasted Sandwich with a Twist
By forgetid
In a small nonstick skillet coated with cooking spray, brown the ham and turkey
- 1 slice deli ham (3/4 ounce)
- 2 slices deli turkey (1/2 ounce each)
- 1-1/2 teaspoons butter, softened
- 2 slices raisin bread
- 1 slice Swiss cheese (3/4 ounce)
French Dippers
By forgetid
Slice beef into thin strips
- 11/2 pounds deli roast beef
- 3 cups water
- 1/2 cup soy sauce
- 1 package onion soup mix
- 1 garlic clove
- 1 loaf French bread or grinder rolls
- 3 Tbsp. butter
- 1/2 tsp. onion powder
- 4 ounces sliced Swiss or provolone cheese
German Deli Pizza
By forgetid
In bread machine pan, place dough ingredients in order suggested by manufacturer
- DOUGH:
- 2/3 cup water (70° to 80°)
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1-1/2 cups bread flour
- 1/2 cup rye flour
- 1 teaspoon active dry yeast
- SAUCE:
- 1/3 cup chopped red onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free evaporated milk
- 1 tablespoon spicy brown mustard
- 1/4 cup shredded Swiss cheese
- TOPPINGS:
- 1/3 cup thinly sliced red onion
- 1 cup cubed fully cooked ham
- 1 cup (4 ounces) shredded Swiss cheese
Mini Ham and Cheese Frittatas
By forgetid
Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese
- 1/4 pound cubed fully cooked ham
- 1 cup (4 ounces) shredded fat-free cheddar cheese
- 6 eggs
- 4 egg whites
- 3 tablespoons minced chives
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Beef Croustades with Moursin and Mushrooms
By forgetid
For the filling: Trim the mushroom stems close to the caps
- For the mushroom filling:
- 1 lb. fresh white button or cremini mushrooms, cleaned
- 2 medium shallots
- 1 clove garlic, cut in half
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- For the croustades:
- 6 filets mignons, 6 oz. each and about 1-3/4 inches thick
- Kosher salt
- 1 Tbs. unsalted butter
- 1 Tbs. vegetable oil
- 2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature
- 1 -lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
- 1/4 lb. (1/2 cup) unsalted butter, melted; more if needed
- 1/4 cup thinly sliced fresh chives
Chicken Parmesan
By forgetid
Dip chicken in egg dip. Combine cheese, bread crumbs, salt and pepper
- Boneless Chicken Breast (pounded)
- Egg Dip
- 1/4 Cup Parmesan Cheese
- 1 Cup Bread Crumbs
- Salt
- Pepper
- 1 Jar Ragu or Spaghetti Sauce
- 1 Cup Mozzarella Cheese
Ham Potato Puffs
By forgetid
Press each biscuit onto the bottom and up the sides of a greased muffin cup
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1 cup cubed fully cooked ham
- 1 cup leftover mashed potatoes
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
Spanish Potato Tortilla
By forgetid
In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high
- 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
- 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
- 2-1/4 tsp. coarse salt
- 12 to 14 oz. onions (2 to 3 medium), diced
- 5 medium cloves garlic, very coarsely chopped (optional)
- 6 large eggs
- 1/8 tsp. freshly ground black pepper (optional)
Homemade Tomato Soup
By forgetid
In a Dutch oven, over medium heat, saute onions in butter until translucent
- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 quart tomato juice
- salt to taste
- 2 cups milk