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Recipes
Real Whipped Cream (CS)
By hmp13
In a medium stainless steel bowl, whisk all the ingredients vigorously until soft peaks form (approximately 3 to 4 ...
- 1 cup heavy cream
- 1/3 cup sugar
- 1/4 teaspoon vanilla
Individual Berry Crisps (Alton Brown)
By hmp13
Preheat oven to 350 degrees F
- 12 ounces frozen berries (blueberries or raspberries)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 cup plus 2 cups crisp topping, recipe follows
Ambrosia Macaroons
By hmp13
Gluten Free
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons finely grated orange peel
- 3 large eggs
- 24 ounces sweetened flaked coconut (about 6 cups firmly packed)
- 6 ounces bittersweet chocolate, melted
- 1 tsp Grand Marnier
Breakfast Pies (AR)
By hmp13
Preheat oven to 400 degrees F (200 degrees C)
- 3/4 pound breakfast sausage
- 1/8 cup minced onion
- 1/8 cup minced green bell pepper
- 1 (12 ounce) can refrigerated biscuit
- dough
- 3 eggs, beaten
- 3 tablespoons milk
- 1/2 cup shredded Colby-Monterey Jack
- cheese
Vanilla Frosting (ATK)
By hmp13
The frosting can be made up to 2 days ahead and refrigerated in an airtight container
- 24 tablespoons butter, cut into pieces and softened
- 3 tablespoons heavy cream
- 2 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 3 cups icing sugar
- Chocolate Frosting
- Prepare vanilla frosting, using just 20 tablespoons butter and adding 8 ounces semisweet chocolate, melted and cooled, in step 1. In step 2, add 3 tablespoons cocoa with icing sugar.
- Mocha Frosting
- Prepare vanilla frosting, using just 1 teaspoon vanilla. In step 2, add 3 tablespoons cocoa and 1 1/2 tablespoons instant espresso with icing sugar.
- Cherry Frosting
- Prepare vanilla frosting, omitting heavy cream and using just 1 teaspoon vanilla. In step 1, add 1/4 cup cherry preserves and 2 tablespoons maraschino cherry juice (from a jar of cherries) or grenadine syrup.
- Maple Brown Sugar Frosting
- Prepare vanilla frosting, adding 2 tablespoons brown sugar and 3/4 teaspoon maple extract in step 1.
Asparagus Benedict
By hmp13
Against All Grain
- 8 large asparagus stalks, about 12-ounces
- 4 large eggs
- 2 teaspoons apple cider vinegar
- chives for garnishing
- Hollandaise Sauce
- 2 large egg yolks
- 1/4 cup melted grassfed butter or ghee (here’s a dairy-free sauce)
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
Corn and Roasted Red Pepper Chowder (NES)
By hmp13
In a stockpot melt the butter over medium-high heat
- 6 tablespoons butter
- 2 cups diced onions
- 1/2 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 4 to 5 yukon gold potatoes, peeled and cut into 1/2 inch cubes
- 6 cups chicken stock
- 2 teaspoons coriander
- 1 teaspoon ground bay leaves
- 3 pounds frozen corn kernels
- 2 cans (16 ounces each) creamed corn
- 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
- 2 cups light cream
- 2 cups roasted red peppers, pureed until smooth
- 1/4 cup chopped fresh cilantro
- 2 teaspoons Tabasco
- Salt and pepper
Caramel-Dipped Apples
By hmp13
The best caramel sauce ever
- 2 cups dark brown sugar
- 1 cup unsalted butter, room temperature
- 1 14-ounce can sweetened condensed milk
- 2/3 cup dark corn syrup
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon robust-flavored (dark) molasses
- 1/4 teaspoon salt
- 12 chopsticks
- 12 medium Granny Smith apples
- Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's and candy sprinkles)
- Melted dark, milk and/or white chocolates
Pine State Biscuits and Gravy (DDD)
By hmp13
Pine State Biscuits, Portland, OR
- For Biscuits:
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 sticks (16 oz unsalted frozen butter)
- 1/2 cup plain yogurt (full fat)
- 2 eggs
- 1 1/3 cup buttermilk
- Pre-heat oven to 395 degrees and bake biscuits for 15 minutes, basting tops at the 3 minute left mark. I used a 3 inch pastry circle cutter. Made 12 biscuits.For Gravy:
- Heat 6 Tbs. olive oil in large skillet
- Puree 2 large onion, put into skillet
- Add 4 lb ground pork, 1 cup water, smash with whisk until broken up sprinkle in 2 Tbs. flour
- 1 tsp each nutmeg, coriander, thyme and sage
- 1/4 - 1/2 tsp cayenne, salt and pepper, depending on your taste
- 2 tsp chicken bouillon - gave it a depth of flavor it was lacking
- 2 cup heavy cream
- 4 cups milk
- Make a roux in a separate pan using 1/2 cup butter and 3 Tbs. flour - cook for about 2 - 3 min then add to gravy
- 1/2 cup maple syrup
- Adjust salt and pepper to taste
White Chicken Chili (ATK)
By hmp13
Puree 1 can beans, hominy, broth and ¾ teaspoon salt in blender until completely smooth
- 3 (16 ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can white hominy, drained and rinsed
- 3 cups chicken broth
- Salt and pepper
- 6 bone in, skin on chicken thighs (about 3 pounds), fat trimmed
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 4 jalapeno chiles, seeded and chopped fine
- 6 garlic cloves, minced
- 1 1/2 tablespoons cumin
- 2 teaspoons coriander
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons drained jarred pickled jalapenos, minced