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Recipes
Angel Food Sheet Cake
By MissHeather
Heat oven to 350F. Butter two 10 1/2 x 15" jelly-roll pans, line with parchment; butter and flour parchment
- 1 C sifted cake flour
- 1 1/2 C superfine sugar
- 1 3/4 C (about 14) egg white, at room temperature
- 1 T warm water
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Classic Quiche Lorraine
By MissHeather
Preheat oven to 375. Sprinkle bacon and cheese into pie shell
- 8 clices bacon, crips-cooked and crumbled
- 1 C shredded swiss
- 1 baked 9" pie shell
- 6 eggs
- 1 1/4 C milk or half-and-half
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp white pepper
Chicken Soup with Almonds
By MissHeather
Cut each breast into 4 strips lengthwise, then slice very thinly across the grain to give shreds of chicken
- 1 large boneless skinless chicken breast
- 1 tablespoon sunflower oil
- 4 scallions, thinly sliced on the diagonal
- 1 carrot, julienned
- 3 cups chicken stock
- finely grated zest of 1/2 lemon
- 1/3 cup ground almonds
- 1 tablespoon light soy sauce
- 1 tablespoon lemon juice
- 1/4 cup slivered almonds, toasted
- salt and pepper, to taste
BBQ Pork Buns
By MissHeather
Combine first 12 ingredients in 3 1/2 l slow cooker
- 2 pounds lean pork roast, cubed
- 7 1/2 ounces tomato sauce
- 1/2 cup ketchup
- 1 cup chopped onion
- 1/3 cup white vinegar
- 1/3 cup brown sugar, packed
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons molasses, not blackstrap
- 2/3 cup water
- 8 hamburger buns, split
Beroy Butter
By MissHeather
Combine wine, shallot and consomme in pot
- 1/4 cup dry white wine
- 1 1/2 tablespoons minced shallot
- 1/2 cup beef consomme
- 1/2 cup butter, at room temperature
- 1 tablespoon minced parsley
- fresh white pepper
Chicken Breasts, Saltimbocca Style
By MissHeather
Pound chicken breast halves until thin between two sheets of waxed paper or foil
- 6 boneless skinless chicken breast halves
- 6 small slices ham
- 6 small slices Swiss cheese
- 1/4 C all-purpose flour
- 1/4 C grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp ground dired sage
- 1/4 tsp pepper
- 1/3 C vegetable oil
- 1 , 10 1/2 oz can condensed cream of chicken soup
- 1/2 C dry white wine
- 1/4 C cornstarch
- 1/4 C water
- Cooked rice
Chicken Satay
By MissHeather
Mix together marinade ingredients
- Peanut Sauce:
- 1/2 C olive oil
- 1/4 C fresh lime juice
- 1 tsp lime zest grated
- fresh ground pepper
- 1 T fresh coriander or Italian parsley, chopped
- 2 green onions, chopped
- dash hot sauce
- 4 chicken breast, skinned and boned
- 1/2 C crunchy peanut butter
- 2 T soy sauce
- 1 T lemon juice
- 1 T rice vinegar
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
- dash hot pepper sauce
- 1 T fresh parsley
Quick Garlic Bread
By MissHeather
Cut loaf in half. Spread each half with all other ingredients that have been well blended
- 1 large loaf French bread
- 3/4 cup butter
- 1/2 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 4 cloves garlic, crushed
- 3 tablespoons parsley
Chicken Soup with Rice
By MissHeather
Heat oil in large saucepan
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- pinch sage
- pinch thyme
- pinch savory
- 1 teaspoon worcestershire sauce
- 1 cup diced cooked chicken
- 1 cup cooked rice
- salt and pepper, to taste
Beef Burgundy
By MissHeather
In a large skillet, cook bacon several minutes
- 3 slices bacon, chopped
- 2 pounds beef sirloin, cut in 1" cubes
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- 1 beef bouillon cube
- 1 cup burgundy wine
- 2 tablespoons cornstarch, dissolved in 2 T water
- cooked wide noodles