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Recipes
Sweet and Sour Cocktail Meatballs (ATK)
By hmp13
Adjust oven racks to upper middle and lower middle positions and heat oven to 450 degrees
- Meatballs
- 4 slices hearty white sandwich bread, torn into pieces
- 1/2 cup whole milk
- 2 large egg yolks
- 1/2 pound ground pork
- 1/2 cup finely chopped fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 1/2 pounds 85 percent lean ground beef
- Sauce
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1 (28 ounce) can tomato sauce
- 2 1/2 cups apricot preserves
- 1/4 cup packed dark brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon
- 1/4 teaspoon red pepper flakes
Peanut Butter Cookies with Jelly (Giada)
By hmp13
Recipe calls for Blackberry jelly but can sub any jelly
- Serves:
- 10 (4-inch) cookies
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Fresh Tomato Relish (ATK)
By hmp13
Combine all ingredients in medium bowl
- 3/4 pound ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1 1/2 cups)
- 1/2 small shallot, minced (about 1 tablespoon)
- 1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons chopped fresh basil leaves
Orange-Cardamom Pineapple Upside-Down Cake (ATK)
By hmp13
For this recipe, we prefer to use a 9-inch pan with sides that are at least 2 inches high
- Pineapple Topping
- 1 medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit)
- 1 cup firmly packed light brown sugar (7 ounces)
- 1 tablespoon grated orange zest
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Cake
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/4 teaspoon ground cardamom
- 8 tablespoons unsalted butter (1 stick), softened but still cool
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 1/3 cup whole milk at room temperature
Salted Peanut Butter Sauce (CS)
By hmp13
Makes 1 ¼ cups
- 1 cup creamy peanut butter
- 2 tablespoons icing sugar
- 1 tablespoon salt
- 1/2 tablespoon heavy cream
- 3 tablespoons butter, melted
Eggnog Monte Cristo (FN)
By hmp13
Mix the mustard and mayonnaise in a small bowl
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons mayonnaise
- 9 slices white bread
- 6 slices muenster or gouda
- 6 slices turkey
- 6 slices ham
- 1/2 cup eggnog
- Generous pinch of freshly grated nutmeg
- 3 tablespoons butter
- Icing sugar, for dusting
- Cranberry sauce, for serving
Carrot Cheesecake
By hmp13
Directions For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F
- Carrot Cake:
- 1/2 cup pecan halves, plus more, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Kosher salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups shredded carrot (2 to 3 medium carrots)
- Cheesecake::
- Three 8-ounce packages cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon pure vanilla extract
- Sour Cream Topping:
- 1/2 cup confectioners' sugar
- 2 tablespoons sour cream
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
Porchetta
By hmp13
by The Bon Appétit Test Kitchen
- 1 56-pound piece fresh pork belly, skin on
- 1 (trimmed) 23-pound boneless, center-cut pork loin
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 garlic cloves, minced
- Kosher salt
- 1/2 orange, seeded, thinly sliced
Reduced Fat Carrot Cake with Cream Cheese Frosting (ATK)
By hmp13
Any cream cheese with 1/3 less fat will work here
- Cake:
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (4 ounce) jar carrot baby food
- 1 cup packed dark brown sugar
- 1/2 cup vegetable oil
- 1 pound carrots, peeled and shredded
- Frosting:
- 1 (8 ounce) package Neufchatel cream cheese, softened
- 1 cup marshmallow crème
- 1 1/2 teaspoons vanilla
- 1/4 cup icing sugar
All-Purpose 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
- 3/4 teaspoon table salt
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 3/4 cup frozen corn (3 1/2 ounces), thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly