Hmp13's profile page
Recipes
Easy Orange Buttercream (ATK)
By hmp13
Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, they must stand at r...
- 10 tablespoons unsalted butter , softened
- 3/4 teaspoon grated orange zest
- 1 1/4 cups confectioners' sugar (5 ounces)
- Pinch table salt
- 2 teaspoons orange juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Crispy Baked French Fries (ATK)
By hmp13
Adjust oven rack to lowest position and heat oven to 450 degrees
- 4 russet potatoes (6 to 8 ounces each) peeled and cut into 1/2 inch thick fries
- 6 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
Blushing She Crab Soup with a Twist (Food Network)
By hmp13
Ultimate Recipe Showdown: Hometown Favorites
- 1 1/4 pounds extra-sweet grape tomatoes, divided
- 1/2 cup olive oil
- 2 small sweet banana peppers, seeded and quartered
- 1 teaspoon sea salt
- 1 cup chopped red onion
- 1 teaspoon natural brown sugar
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons coarsely ground black pepper, divided
- 1 cup chopped fresh cilantro leaves
- 2/3 cup chicken broth
- 12 ounces vegetable juice (recommended: V-8)
- 1 egg
- 1 small lemon, juiced (about 1/4 cup)
- 2/3 cup plus 2 tablespoons heavy whipping cream
- 6 tablespoons sweet cream salted butter
- 1 clove garlic, finely chopped
- 1/8 teaspoon Old Bay
- 2/3 cup high quality cream sherry (sweet)
- 1/2 teaspoon crab base
- 1 cup fresh lump blue crabmeat (steamed or boiled)
- 1/2 cup good quality grated Parmesan
- 2 teaspoons red lump fish caviar, rinsed and strained
Minestrone Verde (NES)
By hmp13
Heat a stockpot over medium-high heat
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, peeled and diced
- 2 ribs celery, sliced
- 2 parsnips, peeled and sliced
- 4 carrots, peeled and sliced
- 16 cups vegetable stock
- 2 bay leaves
- 2 teaspoons dried oregano
- 1/2 pound fresh green beans, tough ends removed
- 4 zucchini, diced into 1/2 inch chunks
- 1/2 pound okra, fresh or frozen, sliced
- 1/2 pound frozen fava or lima beans
- 1 can (16 ounces) white cannellini beans, drained and rinsed
- 1/2 pound fresh spinach
- 1 cup frozen peas
- 1 tablespoon balsamic vinegar
- 1 bunch fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper
Cheddar Cheese Ball (ATK)
By hmp13
You’ll need 8 ounces of block cheddar to yield 2 cups of shredded cheese
- 2 cups shredded extra sharp cheddar cheese
- 8 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- 1/2 cup sliced almonds, toasted
Chocolate Sour Cream Bundt Cake (ATK)
By hmp13
Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa
- Cake Release
- 1 tablespoon butter, melted
- 1 tablespoon cocoa
- Cake
- 3/4 cup natural cocoa (2 1/4 ounces)
- 6 ounces bittersweet chocolate , chopped
- 1 teaspoon instant espresso powder (optional)
- 3/4 cup water (boiling)
- 1 cup sour cream , room temperature
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), room temperature
- 2 cups packed light brown sugar (14 ounces)
- 1 tablespoon vanilla extract
- 5 large eggs, room temperature
- confectioners' sugar for dusting
- Tangy Whipped Cream
- 1 cup heavy cream (cold)
- 1/4 cup sour cream
- 1/4 cup packed light brown sugar
- 1/8 teaspoon vanilla extract
Almond Cheesecake Crust (Gluten Free)
By hmp13
Wrap the outside of your springform pan with 2 heavy duty layers of aluminum foil that are 15 to 18 inches wide
- 2 cups whole unblanched almonds
- 5 tablespoons of sugar
- 1/4 teaspoon almond extract
- 5 tablespoons unsalted butter, room temperature
Hearty Ten Vegetable Stew (ATK)
By hmp13
Kale greens or curly leaf spinach can be substituted for the chard; the kale will require about 5 additional minute...
- 2 tablespoon canola oil
- 1 pound white mushrooms, sliced thin
- Salt
- 8 ounces swiss chard, stems and leaves separated, stems chopped fine and leaves cut into 1/2 inch pieces
- 2 onions, minced (about 2 cups)
- 1 celery rib, cut into 1/2 inch pieces
- 1 carrot, peeled, halved lengthwise, and sliced 1 inch thick
- 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
- 6 garlic cloves, minced
- 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 2 1/2 cups water
- 8 ounces red potatoes (about 2 medium), cut into 1 inch pieces
- 2 parsnips, peeled and cut into 1 inch pieces
- 8 ounces celery root, peeled and cut into 1 inch pieces
- 2 bay leaves
- 1 zucchini, seeded and cut into 1/2 inch pieces
- 1/4 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- Pepper
Corn Muffins (FN)
By hmp13
Eat, Shrink and Be Merry
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can (14 oz//398 ml) cream-style corn
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1 can (4.5 oz/127 ml) diced green chilies (see Tip)
Dream Bars (ATK)
By hmp13
Spread the coconut mixture as evenly as possible over the pecan layer, but don’t worry if it looks patchy
- Crust
- 2 cup flour
- 3/4 cup packed dark brown sugar
- 1/2 cup pecans
- 1/4 teaspoon salt
- 10 tablespoons butter, cut into 1/2 inch pieces and chilled
- Topping
- 1 1/2 cups shredded coconut
- 1 cup cream of coconut
- 2 large eggs
- 3/4 cup packed dark brown sugar
- 2 tablespoons flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup pecans, toasted and chopped rough