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Recipes
Cheese Balls, Mini
By MarieR
food network.com/Sargento cheese
- 8 ounces cream cheese, room temperature
- 1 cup shredded firm cheese as cheddar or pepper jack or Parmesan
- 1 teaspoon Worcestershire
- 1/2 teaspoon grated lemon zest
- Kosher salt and ground pepper
- Chopped nuts, sesame seeds, crumbled cooked bacon, chopped herbs
Caramel Pie (Condensed Milk)
By MarieR
Put can of condensed milk in pot of water and cover can by 1 to 2 inches
- 1 Can of Eagle Condensed Milk (not dented)
- 1 Graham Cracker Crust pie shell
Pork Scaloppoini, Balsamic, and Tomato-buttered Noodles
By MarieR
1.Preheat large sauté pan on medium-high 2–3 minutes
- 1/2 cup green onions, thinly sliced
- 1 green bell pepper, coarsely chopped
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- Large zip-top bag (optional)
- 1 lb thin-sliced boneless pork chops
- 2 tablespoons canola oil
- 1/2 cup diced pimientos, drained
- 1/2 cup balsamic vinegar
- 1 cup chicken broth
- Tomato-Buttered Noodles
- Ingredients
- 1 (1-oz) package fresh basil, coarsely chopped
- 8 oz medium egg noodles
- 1 (4-oz) container sun-dried tomato finishing butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Potatoes, Fried Smashed
By MarieR
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
- Potatoes:
- » 2 pounds baby or fingerling potatoes
- cup olive oil, plus extra as needed » 3 cloves garlic, peeled and halved Dressing:
- » 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested Optional-I don't use lemon)
- Kosher salt and freshly ground black pepper
Fudge-filled Dessert Strips
By MarieR
In a large mixing bowl, cream butter and cream cheese until fluffy
- 1 cup (2 sticks; 8-ounces) butter softened
- 1 package (8-ounces) cream cheese softened
- 2 cups all-purpose flour
- 2 cups (12-ounces) semisweet chocolate chips
- 1 can (14- ounces) sweetened condensed milk
- 2 cups walnuts, toasted (or nuts of your choice) chopped
- Confectioners' sugar optional
Gâteau Basque
By MarieR
Makes 1 (9-inch) cake
- Custard Filling:
- A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
- 1 cup (227 grams) unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons (374 grams) granulated sugar
- 3 large egg yolks (56 grams)
- 3 large eggs (150 grams), divided
- 3 3/4 cups (469 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 1/2 teaspoons (4.5 grams) kosher salt
- Custard Filling (recipe follows)
- 1 tablespoon (15 grams) water
- Garnish: confectioners’ sugar
- 2 1/4 cups (540 grams) whole milk
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (64 grams) cornstarch
- 3 tablespoons (24 grams) all-purpose flour
- 6 large egg yolks (112 grams)
- 2 large eggs (100 grams
Stew, Meatball
By MarieR
* In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper
- #1 pound lean ground beef
- #1-1/2 teaspoons salt or salt-free seasoning blend, divided
- # 1/2 teaspoon pepper, divided
- # 4 medium potatoes, peeled and cut into chunks
- # 4 medium carrots, cut into chunks
- # 1 large onion, cut into chunks
- # 1/2 cup water
- # 1/2 cup ketchup
- # 1-1/2 teaspoons cider vinegar
- # 1/2 teaspoon dried basil
Cheese-and-Sausage Quiche
By MarieR
Carolina Cooking, copyright 1990
- 1 (1-lb.) package ground pork sausage
- 1/2 cup thinly sliced onion (about 1/4 medium onion)
- 1/3 cup chopped green bell pepper
- 1 1/2 cups (6 oz.) freshly shredded sharp Cheddar cheese
- 1 tablespoon all-purpose flour
- 1 (9-inch) frozen unbaked deep-dish piecrust shell
- 2 large eggs
- 1 cup evaporated milk
- 1 tablespoon chopped fresh flat-leaf parsley
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Caramel Sheet Cake, Easy (w/Basic Caramel Sauce)
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By MarieR
Taste of the South Magazine, Sept/Oct 2014, Page 49
- Cake:
- 3 3 3 cups cake flour, such as Swans Down
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup unsalted butter
- 11/2 11/2 11/2 cups sugar
- 4 4 4 large eggs, separated
- 1 1/4 1 1/4 1/4 cups coconut milk
- 1 1 1 teaspoon vanilla extract
- Frosting:
- 3 3 3 cups confectioners' sugar, sifted
- 3/4 3/4 3/4 cup unsalted butter, softened
- 1 1/2 1 1/2 1/2 cups firmly packed dark brown sugar
- 5 5 5 tablespoons whole milk
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- Garnish: chopped toasted pecans
- Basic Caramel Sauce
- Basic Caramel Sauce Recipe
- 3/4 approximately 3/4 cup
- 1/2 1/2 1/2 cup sugar
- 2 2 2 tablespoons water
- 1 1 1 tablespoon light corn syrup
- 1 1 1 tablespoon cold unsalted butter
- 1/8 1/8 1/8 teaspoon salt
- 1/2 1/2 1/2 cup heavy whipping cream
- 2 2 30 1 In a microwave-safe bowl, place cream. Microwave until hot but not boiling, approximately 30 seconds. Whisk into caramel. (Mixture will foam.) Cook, stirring constantly, over low heat until smooth, approximately 1 minute. Remove from heat.
- 3 3 10 to 1week. into a bowl Let cool 10 minutes, stirring occasionally, Serve warm or chilled. Cover, and refrigerate up to 1week.
Jeweled Pyramids
By MarieR
Cook's Country. Christmas Cookies November 2016, page 17
- ngredients:
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 cups (10 ounces) pecans, chopped fine
- 16 tablespoons unsalted butter, cut into small pieces and chilled
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 26 Kraft caramels
- 1/4 cup milk