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Recipes
Corned Beef Brisket Jerky
By hmp13
Set your oven to 200ºF. Unwrap the brisket and rinse off all of the spices
- 1 corned beef brisket (ours was about 2 1/2 lbs)
Colorado River of Cheese and Macaroni (Triple D)
By hmp13
Bring the Basic Bechamel Sauce to a simmer over low heat
- Basic Bechamel Sauce:
- Basic Bechamel Sauce, recipe follows
- 2 ounces dry white wine
- 1 tablespoon ground mustard
- 1 teaspoon paprika
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 cups (2 pounds) shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily)
- 1 cup (1/2 pound) shredded Asiago, divided
- 1 cup (1/4 pound) grated Parmesan, divided
- 8 cups (2 pounds) elbow macaroni
- 1 cup (2 sticks) butter, room temperature, divided
- 1/2 (2 ounces) medium onion, finely diced
- 10 cups (2 1/2 quarts) whole milk
- 3/4 teaspoon iodized salt
- 3/4 teaspoon white pepper
- 1/2 teaspoon grated nutmeg
- 1/2 cup all-purpose flour
- In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown. In another saucepan, scald the milk. Stir the sauteed onions into the milk along wit
- *Cook's Note: This can be prepared 1 to 2 days in advance and refrigerated
Mexican Lasagna (Rachel Ray)
By hmp13
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Spicy Chickpea and Butternut Squash Soup (NES)
By hmp13
Most popular vegetarian soup
- 3 tablespoons olive oil
- 1 large onion, peeled and diced
- 4 carrots, peeled and sliced
- 1/2 cup diced celery
- 4 cloves garlic, minced
- 1 pound butternut squash, peeled and diced into chunks
- 2 cups (16 ounce) canned diced tomatoes
- 2 cups (16 ounces) canned chickpeas, rinsed and drained
- 12 cups vegetable stock
- 2 cups tomato juice
- 1/2 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon ground ginger
- 1 tablespoon coriander
- 1 cup flaked coconut
- 1/2 cup packed brown sugar
- 1 can (14 ounces) coconut milk
- 1 teaspoon minced Scotch bonnet chile pepper
- 1/2 bunch fresh cilantro leaves, chopped
- Salt and pepper
Split Pea with Ham (CS)
By hmp13
This makes really good soup
- 1/4 cup olive oil
- 2 cup finely diced celery
- 4 cups finely diced carrots
- 4 cups finely diced onions
- 4 cloves garlic, smashed
- 4 tablespoons chopped fresh thyme leaves
- 4 bay leaves
- 1 cup smoked country ham, dices (alternately, a ham bone)
- 2 pound split peas, rinsed and drained
- 3 tablespoons salt
- 3/4 tablespoon ground black pepper
Asparagus, Ham, and Gruyere Frittata (ATK)
By hmp13
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked
- 12 large eggs
- 3 tablespoons half-and-half
- 2 teaspoons olive oil
- 1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 4 ounces deli-style baked ham, 1/4-inch-thick, cut into 1/4-inch cubes (about 3/4 cup)
- 3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)
Mustard Southwest Chile
By hmp13
In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and garlic
- 1/2 c Brown mustard seed
- 1/4 c Mustard seed
- 3/4 c Red wine vinegar
- 3/4 c Beer
- 2 ts Red pepper flakes
- 3 Cloves garlic chopped
- 1 tb Cumin powder
- 1 ts Tabasco sauce
Margarita Chicken (Guy Fieri)
By hmp13
In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and...
- 2 jalapenos, thinly sliced rounds
- 3 tablespoons fresh cilantro leaves
- 4 tablespoons tequila
- 1 tablespoon garlic, minced
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 limes, juiced
- 2 teaspoons salt, divided
- 4 boneless skinless chicken breasts
- 2 red bell peppers, roasted, skinned, seeded, julienne
- 4 Kaiser rolls
- 4 tablespoons mayonnaise
- 1/4 green cabbage, thinly sliced
- 1/4 red onion, thinly sliced
- 4 ounces provolone cheese, sliced
Roast Chicken with Root Vegetables (ATK)
By hmp13
The times given in the recipe are designed to work with a 6- to 8-pound chicken
- Chicken and Brine
- 1 1/2 cups table salt
- 1 1/2 cups sugar
- 2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled, and crushed
- 6 bay leaves, crumbled
- 1 whole chicken (6 to 8 pounds), giblets removed and discarded
- Ground black pepper
- 1 cup low-sodium chicken broth, or more as needed
- Vegetables
- 1 pound small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
- 1 pound medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 pound yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
- 3 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1/8 teaspoon ground black pepper
Lima Bean and Barley Soup
By hmp13
Combine the lima beans and 2 quarts of water in a 4-6 quart saucepan over high heat
- 1 pound dried lima beans
- 12 cups vegetable stock
- 3 tablespoons olive oil
- 2 bay leaves
- 1 large Spanish onion, peeled and diced
- ½ cup chopped fresh parsley
- 2 cloves garlic, minced
- 6 dashes Worcestershire sauce
- 4 carrots, peeled and sliced into disks
- 1 tablespoon balsamic vinegar
- 3 ribs celery, diced
- salt and pepper
- ½ pound pearl barley