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Recipes
Sausage Rolls (New Zealand Style)
By hmp13
Preheat oven to 350 F. Line two jellyroll pans with parchment paper
- 2 slices soft white bread
- 1/2 cup heavy cream
- 1 medium carrot, peeled and fine-diced
- 1/2 medium onion, fine-diced
- 1/2 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1 Tablespoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 pound ground beef chuck (80-20%)
- 1 pound ground pork
- 2 sheets puff pastry (17.3-ounce box), thawed
- 1 egg white whisked with 1 Tablespoon water for eggwash glaze
Sour Cream Cheesecake (Alton Brown)
By hmp13
Preheat oven to 300 degrees F
- 33 graham cracker squares, crumbled
- 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
- 1 tablespoon sugar
- 20 ounces cream cheese
- 1 1/4 cups sour cream
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 3 yolks
- 1/3 cup heavy cream
Cuban Sandwich - Assembly
By hmp13
Spread mustard and aioli onto bread
- Soft baguette
- sliced ham
- sliced roast ham
- Swiss cheese
- pickles, thinly sliced
- mustard
- roasted garlic aioli
Chocolate Mint Cookie
By hmp13
560 5*
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies
Mildred’s Fresh Coconut Cake (MRS)
By hmp13
For better flavor, place in an airtight container in the freezer for a day or two before serving
- Icing:
- 2 egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/4 teaspoon cream of tartar
- 2 cups fresh unsweetened grated coconut or fresh frozen unsweetened coconut, thawed
- 1 cup butter, at room temperature
- 2 cups sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Baklava (FN)
By hmp13
Position a rack in the lower third of the oven; preheat to 350 degrees F
- For the Baklava:
- 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
- 1/2 teaspoon ground cinnamon, or to taste
- 1 cup ground zwieback crackers or breadcrumbs
- 4 sticks unsalted butter, melted
- 16 sheets phyllo dough (thawed, if frozen), cut in half
- For the Syrup:
- 3 cups sugar
- 1 6-to-8-ounce jar honey
- 1 to 2 tablespoons fresh lemon juice
Roasted Tomato Basil Soup (Ina Garten)
By hmp13
Preheat the oven to 400 degrees F
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Coleslaw
By hmp13
Dressing: Place all ingredients into stainless steel saucepan
- Cole Slaw Mix:
- 1 1/2 cups White Vinegar
- 1 cup Cider Vinegar
- 1 1/2 cup Sugar
- 6 Tbsps. Dry Yellow Mustard Powder
- 2 Tbsps. Celery Salt
- 2 tsps. Ground White Pepper
- 3 heads White Cabbage (sliced thin)
- 8 ozs. Green Pepper (julienne)
- 8 ozs. Red Pepper (julienne)
- 8 ozs. Red Onion (thin slice)
- 12 ozs. Carrots (julienne)
- 1 cup Peanut Oil
- 2 tsps. Celery Salt
- 2 1/2 cups Cole Slaw Dressing (recipe above)
Peanut Butter Bars
By hmp13
Reese's Peanut Butter Cup Clone
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Mashed Potatoes and Root Vegetables with Bacon and Thyme (ATK)
By hmp13
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold p...
- 4 ounces bacon, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
- 1/3 cup low-sodium chicken broth
- Table salt
- 3/4 cup half-and-half, warmed
- 1 teaspoon minced fresh thyme leaves
- Ground black pepper