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Recipes
Sun-Dried Tomato Marinara Sauce
By MissHeather
Drain sun-dried tomatoes, reserving 1/4 cup oil
- 8 ounces oil-packed sun dried tomatoes, undrained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced carrot
- 3 cloves garlic, minced
- 56 ounces canned tomatoes, undrained
- 2/3 cup chablis
- 1 teaspoon dried fennel seed
- 1/2 teaspoon pepper
Cranberry Bread
By MissHeather
Grease 9x5x3 loaf pan. In a saucepan over medium heat cook cranberries, stirring often, for 8 to 10 minutes or u...
- 2 C cranberries, fresh or frozen
- 1/2 C shortening
- 3/4 C sugar
- 1 egg
- 1/4 C cranberry juice
- 1 T grated orange rind
- 1 1/2 C each all-purpose and whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C buttermilk
- 1/2 C chopped toasted pecans, optional
Grilled Satay with Peanut Sauce
By MissHeather
Trim fat from steak. Cut across the grain into 1/4 inch thick strips; cut into 3-inch lengths
- 1 pound sirloin steak
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon packed brown sugar
- 1 clove garlic, minced
- 1 teaspoon chopped gingerroot
- dash hot pepper sauce
- pinch five-spice powder, optional
- Simple Peanut Sauce
- wooden skewers, soaked in water
Spinach and Sun-Dried Tomato Pasta Salad
By MissHeather
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes
- 2 cups fusilli pasta
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon each salt and pepper
- 4 cups packed spinach leaves, shredded
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped fresh italian parsley
Pasta with Asparagus and Fresh Herbs
By MissHeather
Cook pasta until al dente
- 1 pound tagliatelle
- 5 ounces asparagus spears
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 1/4 cups cream
- 1/2 cup freshly grated parmesan cheese
Chipotle Jerk Burgers
By MissHeather
Comnbine first 14 ingredients in large bowl
- Orange Maayo:
- 1/2 C thinly sliced green onion
- 1/3 C fine dry bread crumbs
- 1 chipotle chili pepper in adobo sauce, chopped
- 2 T frozen concentrated orange juice, thawed
- 2 T soy sauce
- 1 T finely grated gingerroot, or 3/4 tsp ground
- 1 T brown sugar
- 1 garlic clove, minced
- 1/2 tsp dried crushed chilies
- 1/2 tsp dried thyme
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 lb lean ground beef
- 1/2 C mayonnaise
- 1 1/2 T frozen concentrated orange juice, thawed
Spinach Apple Toss
By MissHeather
Fry bacon until crisp, drain and crumble
- 8 bacon slices
- 2 red apples, with peel, coarsely chopped
- 20 ounces fresh spinach
- 2/3 cup low fat mayonnaise or salad dressing
- 1/2 cup thawed orange juice concentrate
Turkey Pasta with Cream Sauce
By MissHeather
Prepare the roux by heating the butter in a small saucepan and adding the flour
- 1 tablespoon butter
- 1 tablespoon flour
- 3/4 cup heavy cream
- salt and pepper, to taste
- pinch nutmeg
- 1/2 pound pasta
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 pound cooked turkey, cubed
- parmesan cheese, freshly grated
French Dip Roast Beef Sandwiches
By MissHeather
In a large shallow skillet over medium heat, melt the butter
- 2 T butter
- 1 shallot, chopped
- 1 1/2 T flour
- 1 shot dry sherry
- 2 cans beef consomme
- 1 1/2 pounds deli-sliced roast beef
- Steak seasoning blend or salt and black pepper
- 4 torpedo sandwich rolls, split
Chocolate Kahlua Fondue
By MissHeather
Melt butter and chocolate together over low heat
- 1 T butter
- 2 squares semi-sweet chocolate
- 2 C marshmallow cream
- 1/2 C Kahlua