MissHeather's profile page
Recipes
Broccoli Saute with Almonds
By MissHeather
Heat oil, saute garlic til golden, remove
- bunch broccoli
- 3 T oil
- 1 clove garlic, split
- 1 tsp salt
- 1 tsp sugar
- 1 T lemon juice
- 1/4 C slivvered almonds, toasted
Vineyard Glazed Pork Chops
By MissHeather
Stir grape juice concentrate with vinegar, garlic and rosemary
- 3 tablespoons grape juice concentrate, thawed
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 4 bone in pork chops
- 1/2 teaspoon each salt and pepper
- 2 teaspoons vegetable oil
Blueberry Streusel Cake
By MissHeather
Cream butter and sugar in mixing bowl
- Streusel Topping:
- 1/2 C butter, softened
- 3/4 C granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 1 C milk
- 3 C all-purpose flour
- 1 T baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 3 C blueberries (thaw if using frozen)
- 3/4 C all-purpose flour
- 3/4 C quick cooking rolled oats
- 3/4 C brown sugar, packed
- 1/2 C butter
Fritatta with Spinach, Potato and Leeks
By MissHeather
Preheat oven to 350. Melt butter in a Dutch oven over medium heat
- 1 teaspoon butter
- 2 cups thinly sliced leeks
- 1 10 oz package fresh spinach
- 1/3 cup skim milk
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten
- 4 large egg whites, lightly beaten
- 2 cups cooked peeled red potato
- cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1/2 cup shredded provolone cheese
Brocolli Au Gratin
By MissHeather
In a large saucepan, bring the salted water to a boil
- 4 cups salted water
- 3 pounds broccoli, cut in equal pieces
- 3 tablespoons unsalted butter
- 3 medium shallots, peeled and minced
- 2 cloves garlic, peeled and minced
- 2/3 cup sour cream
- 1 cup grated parmesan cheese, divided
- 1/2 teaspoon nutmeg
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon salt
Cherry Pie Filig
By MissHeather
Place all 5 ingreient in large pot
- 2 lbs fresh cherries, pitted, about 6 cups
- 1 T water
- 1 C granulated sugar
- 2 T minute tapioca
- 1/2 tsp almond flavouring
Herbed Butter
By MissHeather
Whip butter with beaters in smjall bowl until light in colour
- 1/2 C unsalted butter, softened
- 2 T chopped fresh parsley
- 1 T chopped fresh tarragon leaves
- 1 garlic clove, minced
- 1/4 tsp salt
- freshly ground pepper, sprinkle
BBQ Brocolli Carrot Packet
By MissHeather
Seal in foil and barbecue until done
- 2 cups broccoli
- 2 carrots, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon butter
Dill Pickles
By MissHeather
Place heads of dill and galic in hot sterilized quart jars
- Brine:
- 2 heads of dill, per quart
- 1-2 garlic cloves, per quart
- small pickling cucumbers
- 12 C water
- 4 C 7% white vinegar
- 3/4 C coarse (pickling) salt
Brocolli with Garlic Butter and Cashews
By MissHeather
In dutch oven place broccoli spears, add water, cover boil and cook until tender crisp
- 1 medium bunch broccoli
- 1 cup water
- 1/3 cup butter
- 1 tablespoon firmly packed brown sugar
- 1/4 teaspoon pepper
- 3 tablespoons soy sauce
- 2 teaspoons vinegar
- 1/4 teaspoon minced garlic
- 1/3 cup salted whole cashews