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Recipes
Maple Bourbon Pecan Pie (CS)
By hmp13
The dough recipe makes enough for two pies
- Filling:
- 2 1/4 cups flour, plus 1/4 cups for rolling out the dough
- 1 1/4 sticks cold butter, cut into small cubes
- 3 tablespoons cold or room temperature shortening
- 3 tablespoons sugar
- Pinch of salt
- 1/2 cup plus 2 tablespoons cold whole milk
- 2 cups pecan pieces
- 1 cup dark corn syrup
- 1/2 cup maple syrup
- 1/2 cup sugar
- 3 large eggs
- 1/2 stick butter, melted
- 4 tablespoons Jack Daniel’s bourbon
- 1 teaspoon vanilla
Old Fashioned Egg Custard Pie (MRS)
By hmp13
It’s like crème brulee without the sugar crust on top
- 1/2 recipe pie pastry
- 1 cup sugar
- 5 eggs
- Pinch of nutmeg, plus more for the top
- 2 teaspoons vanilla
- 4 cups milk
Sweet Potato, Chicken and Barley Soup (NES)
By hmp13
Heat a stockpot over medium-high heat and add the olive oil
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, peeled and diced
- 2 ribs celery, diced
- 4 carrots, peeled and sliced
- 3 parsnips, peeled and grated
- 1 1/4 cups pearl barley
- 10 cups chicken stock
- 2 bay leaves
- 4 large sweet potatoes, peeled and cut into chunks
- 3 cups chopped, cooked chicken
- 1/2 bunch fresh dill, chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper
Soft Pretzels with Dipping Sauce (Bobby Flay)
By hmp13
Won throwdown
- Queso Poblano Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Monterey Jack cheese, grated
- 2 poblano chiles, roasted, peeled, seeded and chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
- Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- Honey, to taste
- Soft Pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown muscovado sugar
- 2 1/4 teaspoons active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 2 whole eggs, beaten with 1 tablespoon cold water
- Coarse sea salt
Major Cojone's Chili (FN)
By hmp13
Recipe courtesy Steve Conn and Colerain Firefighters Local 3915 Increase spiciness if desired
- 1 pound bacon, diced into 1-inch pieces
- 2 pounds pork sausage
- 3 pounds ground beef
- 4 jalapeno peppers, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 4 cloves garlic, finely chopped
- 2 cans (28 ounces) chili beans
- 2 cans (15 ounces) crushed tomatoes
- 3 pounds onion, finely chopped
- 1 can (28 ounces) tomato sauce
- 1 tablespoon black pepper
- 3 tablespoons red chili powder
- 1 tablespoon crushed red pepper
- 1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
- 4 dashes hot sauce
- 3 tablespoons Worcestershire sauce
- 1 cup water
- 3 Tbsp brown sugar
- 3 Tbsp maple syrup
Maple Butter (CS)
By hmp13
Heat the maple syrup over medium heat
- 1 cup maple syrup
- 2 sticks cold butter, cut into cubes
Mrs. Fredman’s Coleslaw
By hmp13
Combine cabbage, carrots and salt in a large nonreactive glass or stainless steel bowl and mix thoroughly
- 8 cups shredded cabbage (about 2 lbs.)
- 2 cups shredded carrot (about 3 large carrots)
- 1 1/2 teaspoons salt
- 3 tablespoons apple cider vinegar
- 3/4 cup mayonnaise
- 1/4 cup sugar, or as needed
- Salt and pepper
Orange Blossoms (MRS)
By hmp13
24 miniature muffins
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 1/2 cup water
- 1 teaspoon vanilla
- 1 1/3 cups sugar
- Juice of 2 oranges
- Grated zest of 2 oranges
- Juice of 2 lemons
- Grated zest of 2 lemons
- 4 cups icing sugar
Creamsicle Cheesecake (AR)
By hmp13
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 drops yellow food coloring
- 1 drop red food coloring
- 1 (9 inch) prepared graham cracker crust
Lemon bar Cheesecake
By hmp13
Preparation 1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 cup powdered sugar
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup cold butter, cubed
- 2 2 2 egg yolks
- 1 to 2 1 to 2 2 Tbsp. ice-cold water
- 4 4 packages 4 (8-oz.) packages cream cheese, softened
- 1 1 1 cup granulated sugar
- 4 4 4 large eggs
- 2 2 2 teaspoons vanilla extract
- 2 2 2 cups Quick and Easy Lemon Curd, divided
- Candied Lemon Slices (optional)
- Lemon Curd
- 6 6 6 lemons
- 1/2 1/2 1/2 cup butter, softened
- 2 2 2 cups sugar
- 4 4 4 eggs
- Preparation
- to 2 to 1 from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
- 5 1-minute 30-second 1 to 2 to stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
- 4 to 2 heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
- 2, to 4-qt. 14 to 16 4. 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4.