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Recipes
Turkey Pot Pie with Sage Crust (Bobby Flay)
By hmp13
Directions Butter a 4-quart baking dish
- Crust:
- 1 (2 pound) boneless turkey breast
- 4 cups chicken stock
- 4 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- 3 black peppercorns
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound turnips, peeled and cut into 1/2-inch pieces
- 1/2 cup frozen peas, thawed
- 3 tablespoons unsalted butter
- 1 large leek, white and pale green part, sliced thinly
- 1 large shallot, finely sliced
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup heavy cream
- Salt and pepper
- 1/4 cup coarsely chopped parsley
- 2 tablespoons fresh sage chiffonade
- 2 1/2 cups all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup chilled solid vegetable shortening
- 1/2 cup ice water
J.P.'s Big Daddy Biscuits (AR)
By hmp13
1. Preheat oven to 425 degrees F (220 degrees C)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening
- 1 cup milk
Black Pepper and Bacon Drop Biscuits (ATK)
By hmp13
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be...
- 6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup buttermilk (cold)
- 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Creamless Creamy Tomato Soup (ATK)
By hmp13
If half of the soup fills your blender by more than two-thirds, process the soup in three batches
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 large onions, chopped medium (about 2 cups)
- 24 medium garlic cloves, minced or pressed through garlic press
- 1 teaspoon hot red pepper flakes (optional)
- 4 bay leaf
- 4 (102 ounce) cans whole tomatoes packed in juice
- 8 tablespoon brown sugar
- 2 loaves good-quality sandwich bread, crusts removed, torn into 1-inch pieces
- 16 cups vegetable stock
- 1 cup brandy (optional)
- 1/4 cup chopped fresh chives
Orange-Lime Dressing (ATK)
By hmp13
Although the flavor of fresh-squeezed orange juice really sparkles here, any store-bought orange juice will work he...
- 2 cups orange juice (see note above)
- 3 tablespoons lime juice , fresh
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon minced shallot
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Pasta Salad with Pesto (ATK)
By hmp13
This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before servin...
- 3/4 cup pine nuts
- 2 medium cloves garlic, unpeeled
- Table salt
- 1 pound farfalle (bow ties) pasta
- 1/4 cup extra virgin olive oil plus 1 additional tablespoon
- 3 cups packed fresh basil leaves (about 4 ounces)
- 1 cup baby spinach (packed), about 1 ounce
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 6 tablespoons mayonnaise
- 1 pint cherry tomatoes, quartered or grape tomatoes, halved (optional)
Pear Crisp with Oat Topping (ATK)
By hmp13
The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used
- 1/2 cup coarsely chopped nuts , see note above
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 4 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Table salt
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup old-fashioned oats
- 1 teaspoon cornstarch
- 2 teaspoons fresh lemon juice from 1 lemon
- 3 pounds ripe but firm pears (6-7 medium), see note above
Mediterranean Beef Stew with Green Olive Pesto
By hmp13
Preheat the oven to 350ºF
- 2 T fat of your choice
- 2 lb. chuck shoulder, cubed
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 3/4 c raisins
- (1) 28 oz. can fire roasted crushed tomatoes
- 1 c red wine
- 1/4 c balsamic vinegar
- 1 lemon, sliced and seeds removed
- S&P
- For the Pesto
- 1 handful of basil leaves
- 1/2 handful of mint leaves
- 1/2 c green olives (about 20)
- 3 T extra virgin olive oil
Mexican Pulled Pork (Carnitas) (ATK)
By hmp13
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burr...
- 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- Tortillas and Garnishes
- 18 (6-inch) corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Garlic-Potato Soup (ATK)
By hmp13
A garnish is essential to add crunch and flavor to this soup
- 3 tablespoons unsalted butter
- 1 medium leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
- 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
- 2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
- 6 - 7 cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
- 2 bay leaves
- Table salt
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
- 1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
- 1/2 cup heavy cream
- 1 1/2 teaspoons minced fresh thyme leaves
- Ground black pepper
- 1/4 cup minced fresh chives
- Garlic Chips
- 3 tablespoons olive oil
- 6 medium cloves garlic, sliced thin lengthwise
- Table salt