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Recipes
Chicken Stew (Giada)
By hmp13
440 reviews 5 stars
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (14-ounce) can low-salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can kidney beans, drained (rinsed if not organic)
- Serving suggestion: crusty bread
White Chicken Chili with Cheddar Hushpuppy Crust (FN)
By hmp13
Recipe courtesy Gaynell Lawson
- 1 tablespoon olive oil
- 1 1/4 cups finely chopped onion
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons fresh lime juice
- 1 (19-ounce) can cannellini beans
- 2 cups cooked chicken, chopped
- 1 (14-ounce) can chicken broth
- 1 (4 1/2-ounce) can mild green chiles, drained
- 1 egg
- 1/2 cup milk
- 3 tablespoons butter or margarine, melted
- 1 (6-ounce) package cornbread mix
- 1 cup shredded cheddar
- Sour cream, optional, for garnish
- Salsa, optional, for garnish
- Fresh cilantro sprigs, optional, for garnish
Egg Salad (ATK)
By hmp13
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh parsley leaves
- 1/2 medium stalk celery , chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon table salt
- Ground black pepper
Faux Fried Chicken (FN)
By hmp13
Eat, Shrink and Be Merry
- "Faux" Fried Chicken
- 1 cup corn flake crumbs
- 1 ounce (30 g) good–quality Parmesan cheese, finely grated
- 1 teaspoon paprika
- 1 teaspoon marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup whole wheat flour
- 4 large chicken thighs (bone-in; remove skin)
- 4 large chicken drumsticks (remove skin)
- 2 tablespoons butter, melted
- Safflower oil or cooking spray to coat baking pan
- Light and Creamy Coleslaw Dressing
- 1/2 cup light (half the fat) mayonnaise
- 1/3 cup light (5%) sour cream
- 2 tablespoons seasoned rice vinegar (or cider vinegar)
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoons honey
- 1 teaspoon grainy Dijon mustard
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Coleslaw
- 1-lb bag coleslaw mix (green and red cabbage plus carrots; chop it up a bit so no big pieces)
- 1/2 cup chopped green onions
- 1/2 cup finely minced red bell pepper
- 1/2 cup finely minced celery
Italian Chicken Salad (Giada)
By hmp13
122 reviews 5 stars
- Red Wine Vinaigrette:
- 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
- 2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
- 1 1/4 cups paper-thin slices red onion
- 3/4 cup chopped fresh Italian parsley leaves
- 3/4 cup slivered almonds, toasted
- 1/2 cup drained capers
- 1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 24 butter lettuce leaves (from about 3 large heads)
- 1 (4-ounce) piece Parmesan, shaved with vegetable peeler
- Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup olive oil
- Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups
Creamy Vegan Carrot Soup with Coconut
By hmp13
This recipe has been multiplied by 8
- 24 large carrots, chopped small
- 3 large onions, chopped small
- 1/4 cup ginger, minced
- 1/4 cup curry powder
- 1 tablespoon chipotle
- 14 cups vegetable broth
- 1 (102 ounce) can coconut milk
- salt, to taste
Lemon and Garlic Roast Chicken (FN)
By hmp13
Ina Garten
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Pumpkin Cheesecake (CS)
By hmp13
Preheat the oven to 350. Coat a 10-inch springform pan with nonstick cooking spray
- Graham cracker crust:
- Makes one 10-inch cake
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 stick butter, melted
- Cheesecake batter:
- 1 1/2 cups (3 8-ounce packages) cream cheese, room temperature
- 1 cup sour cream, room temperature
- 1 cup sugar
- 1 tablespoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Pinch of ginger
- Pinch of cloves
- 1 cup pumpkin puree, room temperature
- 2 tablespoons heavy cream
- 3 large eggs
Apple, Cheddar, Squash Soup
By hmp13
Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash
- 5 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 medium apples, thinly sliced
- 1 large white potato, diced
- 1 1/2 cups chopped peeled butternut squash, fresh or frozen
- Kosher salt and freshly ground pepper
- 1/2 teaspoon dried sage
- 2 tablespoons all-purpose flour
- 1/3 cup apple cider
- 4 cups low-sodium chicken broth
- 1 cup milk
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces
- 2 cups grated sharp cheddar cheese, plus more for garnish
- Chopped chives, for garnish (optional)
- Crusty bread, for serving (optional)
Home-Cured Bacon (adapted from Charcuterie)
By hmp13
—Put your belly in the zip-top bag or on a sheet tray or in a plastic container
- Mix the following together in a small bowl:
- Order five pounds of fresh pork belly from your grocery store, the pork guy at your farmers market, or from a local butcher shop.
- Buy a box of 2-gallon zip-top bags if you don’t have a container big enough to hold the belly.
- 2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
- 2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
- 4 tablespoons coarsely ground black pepper
- 4 bay leaves, crumbled
- 1 teaspoon freshly grated nutmeg
- 1/4 cup brown sugar or honey or maple syrup
- 5 cloves of garlic, smashed with the flat side of a chef’s knife
- 2 tablespoons juniper berries, lightly crushed (optional)
- 5 to 10 sprigs fresh thyme (optional)