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Recipes
Creamy Lemon Squares (ATK)
By hmp13
The undusted squares can be refrigerated in an airtight container for up to 3 days
- Crust
- 1 1/4 cups flour
- 1/2 cup icing sugar
- Pinch table salt
- 12 tablespoons cold butter, cut into 12 pieces
- Filling
- 4 large eggs
- 3 large egg yolks
- 1 cup sugar
- Pinch table salt
- 1 tablespoon grated zest plus 2/3 cup juice from 4 lemons
- 2 tablespoons butter, cut into 2 pieces
- 2 tablespoons heavy cream
- Icing sugar, for dusting
All-Belly Porchetta
By hmp13
Serious Heat The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast Herbs and aromatics can be...
- 1 whole boneless, rind-on pork belly, about 12 to 15 pounds
- 2 tablespoons whole black peppercorns
- 3 tablespoons whole fennel seed
- 1 tablespoon crushed red pepper
- 3 tablespoons finely chopped rosemary, sage, or thyme leaves
- 12 cloves garlic, grated on a microplane grater
- Kosher salt
- 2 teaspoons baking powder
Lemon Vinaigrette
By hmp13
Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens
- 1 tablespoon lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- Pinch sugar
- 3 tablespoons extra-virgin olive oil
Incredible Vegetable Soup
By hmp13
Method Saute garlic and onion in oil in saucepan
- 1 * 1 yellow zucchini, chopped
- 3-4 * 3-4 large carrots, chopped
- 1 * 1 cup uncooked brown rice
- 1 * 1 15 ounce can diced tomatoes (undrained)
- 1/2 * 1/2 small cauliflower, chopped
- 1/2 * 1/2 cup diced onions
- 1-2 * 1-2 tbsp olive oil
- 1 * 1 tsp minced garlic
- 1 * 1 49 1/2 ounce can vegetable broth
- 1-2 * 1-2 tsp oregano
- 1-2 * 1-2 tsp Italian seasoning
Black Bean Veggie Burgers (AR)
By hmp13
1445 4 1/2*
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
zucchini soup
By hmp13
Cook Puree
- Onions
- Garlic
- Zucchini
- 2 Serrano pepper
- 1 can diced tomatoes
- Veg base
- Roasted garlic
- 1/2 tsp pepper flakes
- 1 T Italian seasoning
Key Lime Meringue Pie (CS)
By hmp13
Preheat the oven to 350. Make the crust: Mix the graham cracker crumbs and melted butter in a small bowl
- Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1/2 stick butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
- Filling:
- 3/4 cup key lime juice
- One 14 ounce can sweetened condensed milk
- 4 large egg yolks
- Zest of 1 green lime
- Meringue:
- 2 large egg whites
- 1 cup sugar
Vegetable and Herb Chowder (SB)
By hmp13
Melt the butter in a heavy bottomed saucepan or flameproof casserole
- 2 tablespoons butter
- 1 onion, minced
- 1 leek, finely sliced
- 1 celery stalk, diced
- 1 yellow or green bell pepper, seeded and diced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon flour
- 1 1/4 quarts vegetable stock
- 2 1/2 cups diced potatoes
- A few sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup young green beans, thinly sliced
- 1/2 cup milk
- Salt and pepper
Muffuletta Sandwich
By hmp13
by Sheila Lukins
- 1 cup each pitted green and black olives, coarsely chopped
- 1 tablespoon tiny capers
- 1/3 cup diced (1/4 inch) roasted red bell pepper
- 1/4 cup diced (1/4 inch) celery, with leaves
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons finely minced garlic
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
- 4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
- 4 ounces thinly sliced provolone cheese
Best Blueberry Muffins (ATK)
By hmp13
Makes 12 muffins. If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned w...
- Lemon-Sugar Topping
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 teaspoons finely grated zest from 1 lemon
- Muffins
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk (see note)
- 1 1/2 teaspoons vanilla extract