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Recipes
Butternut Squash and Apple Soup (FN)
By hmp13
Barefoot Contessa Parties
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Individual Vegetable Lasagna (Giada)
By hmp13
Preheat oven to 375 degrees F
- Simple Tomato Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium zucchini, finely chopped
- 1 medium summer squash, finely chopped
- 8 asparagus spears, cut into 1/4-inch 1 pound fresh plain lasagna sheets
- 2 cups tomato sauce, recipe follows
- 1 1/2 cups canned white beans, rinsed and drained
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 tablespoons unsalted butter, halved
- Salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt an
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
- Yield: 6 cups
Hearty Tuscan Bean Stew (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
- 6 ounces pancetta, cut into 1/4-inch pieces (see note)
- 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 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
- 1 (14.5-ounce) can diced tomatoes, drained and rinsed
- 1 sprig fresh rosemary
- 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)
Eggs Benedict (CS)
By hmp13
Steps to the perfect benedict: Make the hollandaise Perfectly poach an egg Toast the biscuit (or base) Grill the ha
- Hollandaise sauce
- 2 tablespoons salt, plus a pinch
- 2 tablespoons white vinegar
- 2 buttermilk biscuits
- 4 teaspoons butter
- 1/2 teaspoon canola oil
- Two 1/4 inch thick slices smoked ham
- Pinch of white pepper
- 4 large eggs
- 1 plum tomato, chopped
- 2 scallions, chopped (white and green parts)
Caramel Coconut Pie (MRS)
By hmp13
Melt the butter in a heavy skillet over medium heat
- 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
- 3 tablespoons butter
- 1 1/3 cups sweetened flaked coconut
- 1/2 cup chopped pecans
- 4 ounces cream cheese, at room temperature
- 1/2 cup sweetened condensed milk
- 8 ounces whipped topping, thawed according to package directions
- 3/4 cup caramel sauce
Spicy Bean Soup (SB)
By hmp13
Put the black beans and kidney beans in two separate pans with enough cold water to cover and a bay leaf in each
- 1 cup dried black beans, soaked overnight and drained
- 1 cup dried kidney beans, soaked overnight and drained
- 2 bay leaves
- 2 tablespoons olive or vegetable oil
- 3 carrots, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1/4 cup red wine
- 5 cups beef stock
- 1 cup water
- Salt and pepper
Curried Potato Sausage Rolls
By hmp13
Boil the potatoes until soft -- about 15-20 minutes
- 3 medium yellow potatoes, peeled & quartered (enough to make 3 cups of mashed potato)
- 1 tsp of sea salt
- 1 small brown onion, chopped
- 3/4 tsp ground cumin
- 3/4 tsp ground cilantro seeds (coriander seeds)
- 1/2 tsp curry powder
- 1/4 tsp tumeric
- 1/2 tsp chili powder
- 1/3 cup of frozen peas
- 1/3 cup of chopped carrots
- 1 Tbsp of finely chopped cilantro (coriander)
- 1 Tbsp of vegetable or canola oil
- Store-bought puff pastry squares to make 7 sausage rolls 5.5" x 5.5" (12cm x 12 cm) squares
- Milk for brushing
- 1 egg beaten for brushing
- Thai sweet chili sauce for dipping
Spicy Jalapeño-Cheddar Cornbread (ATK)
By hmp13
Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand...
- 1 1/2 cups unbleached all-purpose flour, (7 1/2 ounces)
- 1 cup yellow cornmeal (5 1/2 ounces), see note
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon cayenne pepper
- 1 medium jalapeño chile, cored, seeded, and chopped fine
- 1/2 teaspoon table salt
- 4 ounces sharp cheddar cheese, shredded (about 1 1/3 cups)
- 2 tablespoons packed light brown sugar
- 3/4 cup frozen corn kernels (3 1/2 ounces), thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Pulled Pork & Eggs (CS)
By hmp13
Preheat the oven to 350. Warm the pulled pork with all reserved juices, 2 teaspoons salt, and the pepper in a saut...
- 1 pound pulled pork, pulled into shreds, juices reserved
- 2 teaspoons plus 2 tablespoons salt
- 1/4 teaspoon white pepper
- 2 tablespoons white vinegar
- 8 large eggs
- Jalapeno cornbread
- 2 tablespoons butter
- 2 tablespoons chopped fresh cilantro
- Tomatillo sauce
Caramel Sauce (MRS)
By hmp13
This sauce is a must for the Layered ice Cream Pie, where it meshes with the cookie crust and ice cream for a sinfu...
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 1/8 teaspoon salt
- 1 cup half and half
- 2 teaspoons cornstarch
- 2 teaspoons vanilla