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Recipes
Classic Spaghetti and Meatballs for a Crowd (ATK)
By hmp13
One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs , lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto , chopped fine
- 3 ounces Parmesan cheese , grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese , grated, for serving
No-Bake Pumpkin Pie (ATK)
By hmp13
The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day
- Graham Cracker Crust
- 5 ounces graham cracker crumbs (9 whole crackers), broken into large pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted and warm
- Pumpkin Filling
- 3 tablespoons orange juice (cold)
- 2 teaspoons vanilla extract
- 2 teaspoons gelatin (from 1 package)
- 1 cup heavy cream (cold)
- 2/3 cup sugar (4 3/4 ounces)
- 3/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large egg yolks
- 1 (15-ounce) can pumpkin puree (1 3/4 cups), (plain, not pumpkie pie mix)
Mashed Potatoes and Root Vegetables (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 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
- 3 tablespoons minced fresh chives
- Ground black pepper
Classic Double Crust Apple Pie (CS)
By hmp13
Make this pie with a mix of tart and sweet, hard and medium hard, apples
- Filling:
- 2 1/4 cups flour, plus 1/4 cup for rolling out the dough
- 1 1/4 sticks cold butter, cut into small cubes
- 3 tablespoons cold or room temperature shortening
- 3 tablespoons sugar
- Pinch of salt
- 1/2 cup plus 2 tablespoons cold whole milk
- 8 medium to large local farm apples
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 2 tablespoons flour
- Zest of 1 small lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1 pinch of nutmeg
- 2 tablespoons heavy cream, for brushing on top of the dough
- 2 to 3 tablespoons sugar, for sprinkling on top of the pie
Chicken Paprikash (ATK)
By hmp13
Pat chicken dry with paper towels and season with salt and pepper
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 2 red bell peppers, stemmed, seeded and sliced thin
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1/4 cup paprika
- 2 tablespoons flour
- 1 cup chicken broth
- 3/4 cup sour cream
Mac and Cheese with bacon, mushrooms and pepper jack
By hmp13
Preheat oven to 350 degrees F
- 2 shallots, peeled
- 3 cloves garlic
- 1 teaspoon olive oil
- 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
- 8 ounces mushrooms, diced
- 2 tablespoons flour
- 4 cups milk
- 1 teaspoon chopped fresh thyme
- 1 cup shredded pepper jack cheese
- 2 cups shredded cheddar cheese
- Salt and freshly ground black pepper
- 1 pound penne pasta, cooked
- 1/2 cup Panko bread crumbs
- 2 tbsp. melted butter
- 2 tablespoons chopped fresh parsley
Peach Crumble (ATK)
By hmp13
Add the lemon juice to taste in step 2 according to the sweetness of your peaches
- Filling
- 3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
- 1/3 cup granulated sugar (2 1/3 ounces)
- 1 1/4 teaspoons cornstarch
- 3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
- Pinch table salt
- Pinch ground cinnamon
- Pinch ground nutmeg
- Topping
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
- 1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, cut into 6 pieces and very soft
- 1/2 cup sliced almonds
Classic White Birthday Cake (CS)
By hmp13
Makes one 4 layer 8-inch cake or eighteen 3-inch cupcakes
- 2 cups plus 1 tablespoon cake flour
- 1 1/2 cups sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks butter, softened
- 1 cup whole milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 4 large egg whites
- Old fashioned vanilla frosting
- 1 1/2 sticks butter, softened
- 1/4 cup vegetable shortening
- 3 cups icing sugar
- 1/3 cup whole milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
Chocolate Cheesecake (Nigella Lawson)
By hmp13
Directions Preheat the oven to 350 degrees F
- Cheesecake base:
- 1 1/3 cups graham cracker crumbs
- 1/2 stick butter
- 1 tablespoon cocoa
- Cheesecake filling:
- 6 ounces bittersweet or semisweet chocolate, chopped small
- 2 1/2 cups cream cheese
- 3/4 cup superfine sugar
- 1 tablespoon custard powder
- 3 large eggs
- 3 large egg yolks
- 2/3 cup sour cream
- 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
- Sauce:
- 3 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon dark corn syrup
Ultimate Chocolate Cake (FN.ca)
By hmp13
Preheat oven to 350 F. Butter and flour 2 9-inch cake pans
- Cake
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1/2 cup water
- 4 ounces unsweetened chocolate, chopped
- 2 teaspoons espresso powder
- 1 3/4 cups pastry flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- Frosting
- 2 cups unsalted butter, room temperature
- 1 egg yolk, optional
- 12 ounces bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups icing sugar, sifted