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Recipes
Be 'wiched White and Dark Chocolate Chip with Hazelnut Cookie
By hmp13
This recipe has been quadrupled
- 17 cups all-purpose flour
- 4 teaspoons table salt
- 4 teaspoons baking soda
- 6 cups unsalted butter, melted and cooled slightly
- 8 cups brown sugar
- 4 cups granulated sugar
- 8 large egg
- 8 large egg yolk
- 16 teaspoons vanilla extract
- 8 cups semi sweet chocolate chips
- 4 cups white chocolate chips
- 8 cups toasted hazelnuts
Brian and Nola's Candy
By hmp13
Heat to 300 for burnt tasting
- 14 Hershey Almond Bars, broken not too fine
- 1 cup brown sugar
- 1/2 cup butter
Spicy Tangerine Beef (Guy Fieri)
By hmp13
Good with lettuce wraps. Slightly freeze the flank steak to make it easier to cut into thin strips
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak or tri-tip, cut in thin strips on the bias
- 2 tablespoons dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed tangerine juice
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 3 scallions, chopped
- 1/4 tangerine, zested
- 2 tablespoons toasted sesame seeds
Chicken Chili (Ina Garten)
By hmp13
Add more spices if needed
- For serving:
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 2 cloves minced garlic
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Vegetarian Tortilla Soup
By hmp13
Heat the oil in a large pot over medium heat
- 2 tablespoons vegetable oil
- 1 (1 pound) package frozen pepper and
- onion stir fry mix
- 2 cloves garlic, minced
- 3 tablespoons ground cumin
- 1 (28 ounce) can crushed tomatoes
- 3 (4 ounce) cans chopped green chile
- peppers, drained
- 4 (14 ounce) cans vegetable broth
- salt and pepper to taste
- 1 (11 ounce) can whole kernel corn
- 12 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 1 avocado - peeled, pitted and diced
Curried Split Pea Soup (US)
By hmp13
This recipe has been doubled
- 2 tablespoons unsalted butter
- 2 large onions, chopped
- 4 medium carrots, diced
- 4 medium celery stalks, diced
- Kosher salt and freshly ground black pepper
- 2 tablespoon minced fresh garlic
- 2 pounds dried split peas, picked over and rinsed
- 12 cups chicken broth
- 6 cups water
- 3 cups ham, diced
- 3 tablespoons curry powder
Deep-Dish Apple Pie (ATK)
By hmp13
Use a combination of tart and sweet apples for this pie
- All-Butter Pie Pastry
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
- 1 teaspoon table salt
- 1 tablespoon sugar
- 16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
- 3 tablespoons sour cream
- 1/3 cup ice water , or more if needed
- Apple Filling
- 1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 1/4 teaspoon table salt
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- 1/8 teaspoon ground cinnamon
- 2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
- 2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
- 1 egg white , beaten lightly
Ginger Carrot Soup (FN)
By hmp13
Recipe courtesy Maxine Bonneau
- 2 tablespoons sweet cream butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and white pepper
- Sour cream
- Parsley sprigs, for garnish
Pan-Seared Thick-Cut Pork Chops (ATK)
By hmp13
Buy chops of similar thickness so that they cook at the same rate
- 4 bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) (see note)
- Kosher salt and ground black pepper (see note)
- 1 - 2 tablespoons vegetable oil
- 1 recipe sauce (see related recipes)
- Garlic and Thyme Pan Sauce
- 1 large shallot, minced (about 1/4 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon white wine vinegar
- 3 tablespoons cold unsalted butter, cut into 3 pieces
Autumn Chicken Pot Pie (Anne Burrell)
By hmp13
Directions To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- For the filling:
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash