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Recipes
Beef Creole Asian Strips
By MissHeather
In a small bowl, combine black pepper, cayenne, garlic powder, tarragon, five spice powder and sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon dried tarragon
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon sugar
- 1 1/2 pounds beef flank steak, cut into 1/2" strips
- 3/4 cup chicken broth
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons water
Roast Rosemary Chicken and Vegies
By MissHeather
Preheat oven to 400F. Push 6 cloves of garlic under skin of each chicken (3 under each breast)
- 2 whole chickens, cleaned and rinsed
- 12 whole peeled garlic cloves
- 1/2 C coarsely chopped onion
- 1/2 C coasely chopped carrots
- 4 bay leaves
- 2 sprigs fresh rosemary
- 2 T olive oil
- 2 tsp salt
- 24 turns pepper
- 4 whole carrots, peeled and halved vertically
- 4 whole stalks celery
- 4 onions, quartered
- 2 large russet potatoes, peeled and quartered
- 2 C water
Waldorf Spinach Toss
By MissHeather
Reserve 1/4 C pecans for dressing
- Dressing:
- 3/4 C pecan pieces, lightly toasted
- 1 red apple, with peel, cored and sliced in thin wedges
- 1 orange, peeled (white pith removed), halved and thinly sliced
- 1/2 C red onion, thinly sliced and seperated
- 2 x 10 oz spinach bunches, torn bit size
- 1/4 C reserved toasted pecan pieces
- 1/2 C granulated sugar
- 1 tsp dry mustard
- 1/8 tsp hot pepper sauce
- 1/2 C white vinegar
- 1/2 C cooking oil
Veal Scaloppine with Shallot Cream Sauce
By MissHeather
In shallow dish, combine flour and pinch each of satl and pepper; coat well in mixture
- 1/4 C flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb veal scaloppine
- 4 tsp olive oil
- 1 T butter
- 1/2 C dry white wine
- 1 C finely chopped shallots
- 1 tsp dried sage, crumbled
- 1 12 C whipping cream
- hald sweet red pepper, julienned
- 1 lb linguine pasta, cooked
Turkey Burgers With Sun-Dried Tomatoes & Herbs
By MissHeather
In medium bowl, combine all ingredients
- 1 pound ground turkey
- 1 tablespoon fine dry breadcrumbs
- 1 tablespoon water
- 2 tablespoons finely chopped sun-dried tomatoes
- 1 green onion, finely chopped
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Biscuit Shortcake
By MissHeather
In large bowl put flour, sugar, baking powder and salt
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 egg
- 2/3 cup milk
Spicy BBQ Chicken
By MissHeather
Cook onion and garlic in oil until tender but not brown
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 3/4 cup ketchup
- 1/3 cup vinegar
- 1 teaspoon grated lemon peel
- 1 tablespoon worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon bottled hot pepper sauce
- 2 1/2 pounds broiler or fryer chicken
Christmas Breakfast Strudels
By MissHeather
In saucepan, melt butter over medium heat
- 2 T butter
- 2 T flour
- 1 C milk
- 1/2 C shredded old cheddar cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 eggs, lightly beaten
- 1 C died smoked ham
- 2 T minced fresh parsley
- 2 tsp minced fresh chives or green onion tops
- 1/2 tsp dried thyme
- 8 sheets phyllo pastry
- 1/4 C butter, melted
- 3 T grated Parmesan cheese
Blue-Raspberry Dessert Sauce
By MissHeather
Combine 2 cups blueberries, raspberries, sugar and 1/4 cup water in 1 qt saucepan; stir to mix
- 3 cups frozen blueberries
- 1 cup frozen raspberries
- 1/4 cup sugar, more if needed
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons almond flavored liqueur
Spicy Chicken Peanut Stir-Fry
By MissHeather
In medium bowl, combine chicken, 1 T soy sauce, sesame oil and 1 1/2 tsp cornstarch; toss to evenly coat
- 4 skinless boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2/3 cup chicken broth
- 2 drops hot pepper sauce
- 2 tablespoons olive or vegetable oil
- 2 stalks celery, thinly sliced
- 6 large green onion, sliced diagonally into 1/2-inch pieces
- 3 slices 1/4" thick fresh ginger, cut into slivers
- 3 cloves garlic, minced
- 1/2 cup unsalted peanuts
- 1/4 teaspoon pepper