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Recipes
Triple Citrus Cheesecake (ATK)
By hmp13
The cheesecake is baked in a bain marie, or hot water bath
- Cookie-Crumb Crust
- 5 ounces Nabisco Barnum's Animal Crackers or Social Tea Biscuits
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted and kept warm
- Filling
- 1 teaspoon grated lemon zest, plus 1 tablespoon juice from 1 lemon
- 1 teaspoon grated lime zest, plus 1 tablespoon juice from 1 lime
- 1 teaspoon grated orange zest, plus 2 tablespoons juice from 1 orange
- 1 1/4 cups granulated sugar (8 3/4 ounces)
- 1 1/2 pounds cream cheese, (three 8-ounce packages), cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- 1/2 cup heavy cream
- Lemon Curd
- 2 tablespoon lemon juice, from one lemon
- 2 tablespoons lime juice, from 1 to 2 limes
- 2 teaspoons grated orange zest, plus 4 teaspoons juice from 1 orange
- 2 large eggs
- 1 large egg yolk
- 1/2 cup granulated sugar (3 1/2 ounces)
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1 tablespoon heavy cream
- pinch table salt
Crumb Mix (CS)
By hmp13
Mix the dry ingredients with the butter by hand until the mixture is pea-sized
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 stick butter, cubed
White Chicken Chili (ATK)
By hmp13
Puree 1 can beans, hominy, broth and ¾ teaspoon salt in blender until completely smooth
- 3 (16 ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can white hominy, drained and rinsed
- 3 cups chicken broth
- Salt and pepper
- 6 bone in, skin on chicken thighs (about 3 pounds), fat trimmed
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 4 jalapeno chiles, seeded and chopped fine
- 6 garlic cloves, minced
- 1 1/2 tablespoons cumin
- 2 teaspoons coriander
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons drained jarred pickled jalapenos, minced
Olive Salad for Muffalettas
By hmp13
Directions Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processo...
- 1 (6 ounce) can black olives, drained
- 1 (5 ounce) jar pitted green olives, rinsed and drained
- 1 (6.5 ounce) jar marinated artichoke hearts, undrained
- 1 small red onion, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried minced garlic
- 1/2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon black pepper
Ranch Potato Salad
By hmp13
* Use red-skinned potatoes—they hold their shape better than other types
- We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.
- 3 pounds red potatoes, peeled and cut into 3/4-inch chunks
- Salt
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup white wine vinegar
- 1/4 cup drained jarred roasted red peppers, chopped fine
- 3 tablespoons finely chopped fresh cilantro leaves
- 3 scallions, chopped fine
- 1 garlic clove, minced
- 1/8 teaspoon dried dill
- 2 teaspoons pepper
- 2 tablespoons Dijon mustard
Butter Tarts to Die For (Epicurious)
By hmp13
Cut lard into cubes(about 1 inch) and freeze
- Filling:
- Never Fail Pastry
- 5 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 pound Tenderflake lard
- 2 tsp vinegar
- 1 egg slightly beaten, add water to vinegar and egg to make 1 cup
- 2 cups of dark brown sugar, packed
- 2 cups of corn syrup
- 1/2 pound of butter,
- 8 large eggs
- 1/2 tsp of salt
- 1 1/2 tsp of vanilla
- 3 cups of raisins(washed and rinsed)
Winter Squash Soup with Tahini
By hmp13
Preheat the oven to 425F
- 2 tbsps grapeseed oil (or oil of choice)
- 1 yellow onion (large, diced)
- 5 cloves garlic (minced)
- 2 lbs red kuri squash (or winter squash of choice peeled, seeded and cut into 1 inch cubes)
- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp fine sea salt
- 1/4 tsp crushed red pepper flakes
- 4 cups vegetable stock
- parsley (Minced, for serving)
- 1 clove garlic (minced)
- 1/4 tsp fine sea salt
- 1 pinch black pepper
- 1/2 tsp allspice
- 1/4 cup tahini
- 3 tbsps fresh lemon juice
- 2 tbsps water
- 1 cup chickpeas (cooked, if from the can rinsed, drained and patted dry)
- 1 tbsp olive oil
- 2 tbsps za'atar (a middle eastern spice blend)
Chicken Salad with Asparagus and Sun-Dried Tomato Dressing (ATK)
By hmp13
Don't dress the chicken when it's warm--it will absorb too much of the dressing
- 3 - 3 1/2 pound whole chicken
- 1/2 cup extra virgin olive oil plus 1 additional tablespoon
- 1/4 cup red wine vinegar
- 1/2 cup oil-packed sun-dried tomatoes , drained, rinsed, and minced
- 1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
- 1/2 pound asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces
- 1 cup chopped fresh basil
- 3 ounces crumbled goat cheese (optional)
- 1/2 cup pine nuts , toasted
Maple Butter Roasted Squash Soup (CS)
By hmp13
Preheat the oven to 375. Split each squash lengthwise and scoop out the seeds with a spoon
- 2 medium to large butternut squash
- 1 cup Maple Butter, plus more for drizzling
- 2 cinnamon sticks
- 4 whole cloves
- 1 pod star anise
- 2 bay leaves
- 4 sprigs fresh thyme (including stems)
- One 20 by 20 inch cheesecloth square
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 medium leeks (white and light green parts), sliced
- 2 cloves garlic, smashed
- 1 cup white wine
- 1/4 cup jack daniel’s
- 6 cups or more vegetable stock or water
- 2 tablespoons salt
- 1/2 tablespoon pepper
Vanilla Custard Sauce (BAKING)
By hmp13
Makes 1 quart
- 1 vanilla bean, or 2 teaspoons vanilla
- 3 cups milk
- 8 egg yolks
- 3/4 cup sugar