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Sand Cookies

Sand Cookies

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Cream butter and sugar; add eggs; add flour

  • 1 c. butter
  • 2 c. sugar
  • 2 c. flour
  • 2 eggs
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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

By

Preheat your oven to 325°F

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
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Mushroom Barley Risotto

Mushroom Barley Risotto

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Heat the olive oil in a large skillet over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 pound cremini mushrooms, sliced
  • 1 1/2 cups pearl barley
  • 4 sprigs fresh thyme
  • 8 ounces carrots, finely chopped
  • 3 cups lower-sodium vegetable broth
  • 1 ounce Parmesan, grated (2/3 cup)
  • 1 tablespoon sherry vinegar
  • 1/4 cup chopped fresh flat-leaf parsley
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Sage Dressing

Sage Dressing

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Preheat the oven to 325 degrees F

  • 1 pound dense country white bread, cut in 3/4-inch cubes
  • 6 tablespoons unsalted butter, plus more for greasing the baking dish
  • 2 leeks, halved lengthwise
  • 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
  • Oil
  • 1 1/2 cups thinly sliced celery
  • 2 to 3 teaspoons crumbled dried sage
  • 1 1/2 teaspoons dried thyme or dried marjoram, or a combination
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chicken or turkey stock
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • Fresh sage or thyme sprigs, for garnish
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Spaghetti Carbonara

Spaghetti Carbonara

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Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is f...

  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped
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Grilled Corn Salad with Citrus Aioli

Grilled Corn Salad with Citrus Aioli

By

Bring a large pot of water to a boil

  • 10 ears of corn, shucked
  • Salt
  • Pepper
  • 1/2 cup mayonnaise
  • 1/2 teaspoon finely grated lime zest plus 3 tablespoons fresh lime juice
  • 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, finely grated
  • 1/8 teaspoon cayenne
  • 4 tablespoons unsalted butter, softened
  • 2 ounces queso fresco, crumbled (1/2 cup)
  • 2 ounces cotija cheese, finely crumbled (1/2 cup)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
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Smokey Onion Remoulade

Smokey Onion Remoulade

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Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt

  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon canola oil
  • Kosher salt
  • 3/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoons minced chives
  • 1 tablespoon minced shallot
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne
  • Smoked sea salt, such as Maldon
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Cheddar and Black Pepper Scones

Cheddar and Black Pepper Scones

By

In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (4 ounces) grated Cheddar cheese
  • 1 tablespoon coarsely ground black pepper*
  • 3/4 cup (6 ounces) buttermilk or plain yogurt
  • milk (for glaze)
  • This amount of black pepper will make very spicy scones. For less heat, decrease the amount of pepper.
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Onion Rings

Onion Rings

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Divide the onion rings between 2 large sealable plastic bags and add enough buttermilk to coat the rings

  • 2 to 3 large Vidalia onions, cut into slices 1 inch thick, separated into rings
  • 4 to 6 cups buttermilk
  • Vegetable oil for deep frying
  • 2 1/2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 tsp. kosher salt, plus more, to taste
  • 3/4 tsp. baking soda
  • 2 eggs
  • 2 Tbs. whole grain mustard
  • 2 2/3 cups dark beer
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Ziti Stufati

Ziti Stufati

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For the sauce: Heat a medium Dutch oven over medium-high heat

  • Sauce:
  • 6 tablespoons extra-virgin olive oil
  • 1 medium red onion, peeled and cut in half
  • 1 clove garlic, peeled and smashed
  • 1 carrot, peeled and grated
  • 1 stalk celery, cut in half
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • Two 24.5-ounce bottles tomato puree, such as Mutti
  • One 4-inch Parmesan rind
  • 5 sprigs fresh basil
  • 1 cup ricotta, at room temperature
  • Meatballs:
  • 1 cup torn stale Tuscan bread, without crust (about 2 small slices)
  • 1/2 cup milk, at room temperature
  • 1 egg, at room temperature, beaten
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh Italian parsley leaves, chopped
  • Kosher salt
  • 1 pound ground sirloin
  • Vegetable oil, for frying
  • Assembly:
  • 1 pound ziti rigate, cooked in salted boiling water for 5 minutes
  • 2 hard-boiled eggs, quartered
  • 8 ounces fresh mozzarella, torn into 1-inch pieces
  • 1 cup freshly grated Parmesan
0/5 (0 Votes)