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Recipes
Tex Mex Meatza
By hmp13
Preheat your oven to 400ºF
- 2 lbs. ground beef
- 1 egg
- 1 16 oz. jar of salsa
- 8 oz. raw cheese, shredded (optional)
- handful of cilantro, chopped
- 1/2 head crunchy lettuce (like romaine), chopped
- 2 green onions, sliced
Chicken Saltimbocca (Giada De Laurentis)
By hmp13
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Brunswick Stew (DDD)
By hmp13
Southern Soul Barbecue, Saint Simons Island, GA
- 1/2 pound salted butter
- 3 cups (2 large) finely diced sweet onions
- 2 tablespoons minced garlic
- 1 teaspoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- 1/4 cup Worcestershire sauce
- 1/2 cup vinegar bbq sauce
- 1/2 cup brown sweet bbq sauce
- 1 pound smoked pulled pork
- 1/2 pound smoked pulled chicken
- 1/2 pound smoked pulled turkey
- 1 pound smoked chopped beef brisket
- 1 (number 10) can crushed tomatoes
- 1 quart drained yellow corn kernels
- 1 quart drained baby lima beans
- 1 quart or more quality chicken stock or broth
Hearty Tuscan Bean Stew with Sausage and Cabbage (ATK)
By hmp13
We prefer the creamier texture of beans soaked overnight for this recipe
- Table salt
- 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
- 1 tablespoon extra virgin olive oil , plus extra for drizzling
- 1 1/2 pounds sweet Italian sausage, casings removed
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 8 medium garlic cloves, peeled and crushed
- 4 cups low-sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1/2 medium head savoy cabbage, cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes drained and rinsed
- 1 sprig fresh oregano leaves
- Ground black pepper
- 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)
Never Fail Fudge (MRS)
By hmp13
Makes 5 pounds
- 4 1/2 cups sugar
- 1 (8 ounce) can evaporated milk
- 3 (12 ounce) bags semisweet chocolate chips
- 1/2 cup butter
- 1 (8 ounce) jar marshmallow cream
- 1 tablespoon vanilla
Sweet Potato Pancakes (Food Network)
By hmp13
Pancakes: In a large bowl, combine all ingredients
- Pecan butter:
- Pancakes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 teaspoons cinnamon
- Pinch nutmeg
- 2 cups milk
- 4 teaspoons melted butter, plus more for greasing skillet
- 2 whole eggs
- 1 sweet potato, cooked until tender, peeled and pureed
- Pecan butter, recipe follows
- Maple syrup, for serving
- 1/4 cup finely chopped pecans toasted and cooled
- 1/2 pound butter, softened
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon brown sugar
- 1 tablespoon honey
Poached Salmon with Herb and Caper Vinaigrette (ATK)
By hmp13
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces
- 2 lemons
- 2 tablespoons chopped fresh parsley leaves, stems reserved
- 2 tablespoons chopped fresh tarragon leaves, stems reserved
- 2 small shallots, minced (about 4 tablespoons)
- 1/2 cup dry white wine
- 1/2 cup water
- 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
- 2 tablespoons capers, rinsed and roughly chopped
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
Pickled Beets (Alton Brown)
By hmp13
Remove the skin from the Roasted Beets and slice thinly
- Roasted Beets:
- Roasted Beets, recipe follows
- 1 large red onion, frenched
- 1 cup tarragon wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
- 6 medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
- Preheat oven to 400 degrees F.
- In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
All Day Apple Butter (AR)
By hmp13
- Each Crock Pot
- 10 Red Delicious
- 10 Empire
- 5 Granny Smith cored and
- finely chopped in Vitamix
- 2/3 cup brown sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Crunchy Parmesan Chicken Tenders (Giada)
By hmp13
Preheat the oven to 500 degrees F
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs