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Recipes
Homemade Hard Pretzels (Alton Brown)
By hmp13
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
- 1 3/4 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 1 large whole egg yolk beaten with 1 tablespoon water
- Vegetable oil, for pan
- Water
- Pretzel salt
Oreo Cookie Cheesecake
By hmp13
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenl...
- 2 cups chocolate sandwich cookie
- crumbs
- 2 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 pounds cream cheese, softened
- 1 1/4 cups white sugar
- 1/3 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups chocolate sandwich cookie
- crumbs
- 16 ounces sour cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
Tex-Mex Turkey Soup
By hmp13
Heat olive oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cups water
- 1 (10.75 ounce) can condensed tomato
- soup
- 1 (28 ounce) can diced tomatoes
- 1 cup salsa
- 4 cups shredded cooked turkey
- 1 tablespoon dried parsley
- 3 chicken bouillon cubes
- 1 (14 ounce) can black beans, rinsed,
- drained
- 2 cups frozen corn
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Homemade Mustard (FN.ca)
By hmp13
In a saucepan, whisk mustard powder, mustard seeds and water
- 4 tablespoons mustard powder
- 1/2 cup yellow mustard seeds
- 1/2 cup water
- 1 cup cider vinegar
- 2 cloves garlic, chopped
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
Buttermilk Baked Chicken (ATK)
By hmp13
Adjust oven racks to lowest middle positions and heat oven to 450 degrees
- 2 cups buttermilk
- 1/4 cup sour cream
- 1 (10ounce) envelope ranch seasoning mix
- 1 tablespoon salt
- 3 pounds bone in chicken pieces, skin and excess fat removed
- 5 slices hearty white sandwich bread, torn into pieces
Strawberry Rosemary Scones (Giada)
By hmp13
Sub any flavour jam for strawberry
- Glaze:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
- 1/8 cup fresh lemon juice, from 1 large lemon
- 1 cups powdered sugar
- 1 tablespoon water
HOME-STYLE BROWN MUSTARD
By hmp13
In small mixing bowl, combine dry mustard and mustard seed
- 1/3 c. dry mustard
- 3 tbsp. mustard seed, slightly crushed
- 1/2 c. hot water
- 1/4 c. plus 2 tbsp. cider vinegar
- 1/3 c. coarsely chopped onion
- 3 tbsp. packed dark brown sugar
- 1 clove garlic, cut into quarters
- 1 tsp. salt
- 1/2 tsp. dill seed
- 1/4 tsp. dried marjoram leaves
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cinnamon
- 6 whole peppercorns
Gumbo (ATK)
By hmp13
Adjust oven rack to lowest position and heat oven to 350 degrees
- 3/4 cup plus 1 tablespoon all purpose flour
- 1/2 cup vegetable oil
- Salt and pepper
- 1 onion, chopped fine
- 1 green pepper, seeded and chopped
- 1 celery rib, chopped fine
- 5 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 3/4 cups chicken broth, room temperature
- 1/4 cup fish sauce
- 4 bone-in chicken thighs, (about 2 pounds), skin and excess fat removed
- 8 ounces Andouille sausage, halved lengthwise and sliced thin
- 2 cups frozen okra, thawed (optional)
- 2 pounds extra-large (21 to 25 per pound) shrimp, peeled and deveined
Pan-Roasted Pear Salad with Frisee, Goat Cheese, and Almonds (ATK)
By hmp13
The test kitchen prefers Bartlett pears for this recipe, but Bosc pears can also be used
- 3 ripe but firm pears (about 1 1/2 pounds), quartered and cored (see note above)
- 2 1/2 teaspoons sugar
- 2 tablespoons olive oil plus an additional 2 teaspoons
- 4 tablespoons balsamic vinegar
- 1 small shallot, minced (about 1 tablespoon)
- 1/2 medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)
- 1/2 medium head frisée, washed, dried, and torn into 1-inch pieces (about 4 cups)
- 4 ounces crumbled goat cheese
- 3/4 cup almonds, toasted and chopped
Pasta and Chick-Pea Soup (SB)
By hmp13
You can use other pasta shapes, but conchiglie are ideal because they scoop up the chick-peas and beans
- 4 tablespoons olive oil
- 1 onion, minced
- 2 carrots, minced
- 2 celery stalks, finely chopped
- 14-ounce can chick-peas, rinsed and drained
- 7-ounce can cannellini beans, rinsed and drained
- 2/3 cup pureed tomatoes
- 1/2 cup water
- 1 1/2 quarts vegetable or chicken stock
- 1 sprig of fresh rosemary, plus a few leaves to garnish
- Scant 2 cups dried conchiglie pasta
- Salt and pepper
- Shavings of parmesan cheese, to serve