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Recipes
Honey Stout Mustard
By hmp13
Soak mustard seeds in stout for at least 4 hours (add more stout if necessary to keep seeds covered)
- 1 cup yellow mustard seeds
- 1 cup brown mustard seeds
- 1 1/2 cups English stout (such as Guinness)
- 3/4 cup cider vinegar
- 1 small onion, finely minced
- 4 cloves garlic, minced or pressed
- 1 tbsp brown sugar
- 4 tbsp honey
- 1/3 cup mustard powder
- 1 tsp allspice
- 1/2 tsp turmeric
- 1 tsp salt
Hummus with Smoked Paprika (ATK)
By hmp13
The hummus can be refrigerated in an airtight container for 5 days
- 3 tablespoons juice from 1 to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini, stirred well (see note)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 (14-ounce) can chickpeas, drained and rinsed (see note)
- 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- 1 teaspoon smoked paprika
- Pinch Cayenne
- 1 tablespoon thinly sliced scallion greens
- 2 tablespoons pine nuts, toasted
Vanilla Wafer Cake (MRS)
By hmp13
A rich and heavy dessert, not for the lighthearted
- 1 1/2 cups pecans
- 1 1/2 cups sugar
- 3/4 cups butter, at room temperature
- 6 eggs
- 1 (12 ounce) box vanilla wafers, very finely chopped
- 1/2 cup milk
- 3/4 cup plus 2 tablespoons sweetened flaked coconut
Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze (FN)
By hmp13
Recipe courtesy Sara Campbell Make a raspberry sauce and drizzle over the frosting in between all layers
- 3 cups packed brown sugar
- 3/4 cup canola oil
- 3 eggs
- 2 2/3 cups flour
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 1/8 cups cocoa powder
- 2 sticks sweet butter, soft
- 1 8 oz block cream cheese
- 3 cups sifted powdered sugar
- 2 tablespoons vanilla extract
- 1 pinch salt
- 1 1/4 cups semisweet chocolate chips
- 3/4 tablespoon light corn syrup
- 3/4 cup heavy cream
Spice-Rubbed Roast Turkey (ATK)
By hmp13
Dissolve salt in 2 gallons cold water in large stockpot or clean bucket
- Turkey and Brine
- 2 cups table salt
- 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded
- Spice Rub
- 1 1/2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon allspice berries
- 2 teaspoons mustard seeds
- 3 tablespoons sweet paprika
- 2 tablespoons ground ginger
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vegetable oil
Chicken Enchiladas with Red Chile Sauce (ATK)
By hmp13
If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try su...
- Sauce and Filling
- 1 1/2 tablespoons vegetable oil or corn oil
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon table salt
- 2 teaspoons granulated sugar
- 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
- 2 cans tomato sauce (8 ounces each)
- 1/2 cup chopped fresh cilantro leaves
- 1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
- 8 ounces sharp cheddar cheese , grated (2 cups)
- Tortillas and Toppings
- 10 corn tortillas (six-inch)
- Vegetable cooking spray
- 3 ounces grated sharp cheddar cheese (3/4 cup)
- 3/4 cup sour cream
- 1 avocado , diced medium
- 5 leaves romaine lettuce washed, dried, and shredded
- 2 limes , quartered
Thai Chicken and Noodle Soup (SB)
By hmp13
Heat the oil in a large pan
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 2 skinless, boneless chicken breasts, halves, about 6 ounces each, chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated creamed coconut
- 3 3/4 cups chicken stock, hot
- 2 tablespoons lemon or lime juice
- 2 tablespoons crunchy peanut butter
- 1 cup thread egg noodles broken into small pieces
- 1 tablespoon chopped scallions
- 1 tablespoon chopped fresh cilantro
- Salt and pepper
- Shredded coconut and finely chopped fresh red chili, to garnish
Hawaiian Barbecue Bacon Burgers
By hmp13
In a large bowl, combine beef, BBQ sauce and bacon
- 1 lb ground beef
- 4 oz bacon, finely chopped
- 1/4 c barbecue sauce (something tangy, not too sweet)*
- s&p
- 1/2 pineapple, cored & sliced
Vanilla Poached Pears (FN)
By hmp13
Alton Brown
- 1 (750-ml) bottle white wine, Riesling or Viognier
- 1 cup water
- 3/4 cup vanilla sugar
- 1 whole vanilla bean, split and scraped
- 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Jamie's Minestrone (AR)
By hmp13
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1 cup seashell pasta
- 2 tablespoons grated Parmesan cheese
- for topping
- 1 tablespoon olive oil