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Recipes
Italian Cabbage Soup
By hmp13
Add broth and stewed tomatoes to a large pot
- 1 * 1 carton vegetable broth
- 1 * 1 can Italian style stewed tomatoes
- 1/4 * 1/4 head cabbage, chopped
- 2 * 2 carrots, peeled and sliced 1/2 inch
- 1 * 1 small onion, chopped
- 2 * 2 cloves garlic, chopped
- 1 * 1 tsp salt
- 1 * 1 tsp pepper
- 1 * 1 can cannellini beans drained and rinsed, optional
- *
German Chocolate Cake (ATK)
By hmp13
Adjust oven rack to lower middle position and heat oven to 350 degrees
- 3 ounces milk chocolate, chopped
- 3 tablespoons dutch processed cocoa powder
- 1/3 cup boiling water
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup low fat sour cream, room temperature
- 1 cup fat free evaporated milk
- 3 tablespoons cornstarch
- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/3 cup pecans, toasted and chopped fine
- 1/2 cup sweetened, shredded coconut, toasted
Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
By hmp13
In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well bl...
- 1 pound ground turkey
- 3/4 tsp ground ginger
- 1 1/2 tsp salt
- 1 tsp dried sage
- 1/4 tsp cayenne pepper
- 1 1/2 tsp ground black pepper
- 16 slices supermarket Italian bread
- 1/2 onion, minced (2/3 cup)
- 1 garlic clove, minced
- 16 ounces white button mushrooms, cleaned and quartered
- 1/2 cup medium-dry white wine, such as Sauvignon Blanc
- 12 ounces Jack cheese, grated (about 1 1/2 cups)
- 12 large eggs
- 3 cups milk
- 2 tablespoons minced fresh parsley leaves
Sweet and Tangy Oven-Barbecued Chicken (ATK)
By hmp13
Real maple syrup is preferable to imitation syrup, and "mild" or "original" molasses is preferable to darker, more ...
- 1 cup ketchup
- 2 tablespoons grated onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 tablespoons molasses
- 2 tablespoons maple syrup
- 3 tablespoons cider vinegar
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts 6 to 7 ounces each (with tenderloins), patted dry with paper towels
- 1 tablespoon vegetable oil
Chick Pea and Spinach Soup with Garlic (SB)
By hmp13
Heat the oil in a large saucepan
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 onion, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/4 quarts vegetable stock
- 2 1/2 cups finely chopped potatoes
- 15-ounce can chick peas, drained
- 1 tablespoon cornstarch
- 2/3 cup heavy cream
- 2 tablespoons light tahini
- 3 1/2 cups shredded spinach
- Cayenne pepper
- Salt and pepper
Chick-Pea and Parsley Soup (SB)
By hmp13
Drain the chick peas and rinse under cold water
- 1 1/3 cups dried chick peas, soaked overnight
- 1 small onion
- 1 bunch of fresh parsley, about 1 1/2 ounces
- 2 tablespoons olive and sunflower oils, mixed
- 1 1/4 quarts chicken stock
- Juice of 1/2 lemon
- Salt and pepper
- Lemon wedges and finely pared strips of peel, to garnish
Corned-Beef-and-Cabbage Pizza (FN)
By hmp13
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and s...
- For the dough:
- 2 teaspoons sugar
- 1 package active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for the bowl
- 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
- 1 teaspoon fine salt
- For the toppings:
- 5 tablespoons extra-virgin olive oil, plus more for the pan
- 3 cups sliced green cabbage
- Kosher salt
- 1 teaspoon pickling spices, tied securely in cheesecloth
- 1 large potato, peeled and thinly sliced
- Freshly ground pepper
- 2 cups shredded mozzarella cheese
- 3/4 cup shredded monterey jack cheese
- 1/2 cup freshly grated parmesan cheese
- 6 ounces sliced corned beef
Hearty Lentil Soup with Spinach (ATK)
By hmp13
The soup can be made in advance
- 6 slices bacon, cut into 1/4-inch pieces
- 4 large onion, chopped fine
- 8 medium carrots , peeled and chopped medium
- 12 medium cloves garlic, minced
- 1 can (96-112 ounces) diced tomatoes, drained
- 4 bay leaf
- 4 teaspoon minced fresh thyme leaves
- 4 cup lentils, rinsed and picked over
- 4 teaspoon table salt
- ground black pepper
- 2 cup dry white wine
- 18 cups low-sodium chicken broth
- 6 cups water
- 6 teaspoons balsamic vinegar
- 20 ounces baby spinach
Raisin Pie (MRS)
By hmp13
If you like raisins, you’ll love this pie
- 1/2 recipe plain pie pastry or vinegar pie crust
- 2 1/2 cups raisins
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 3/4 cup light corn syrup
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 cup coarsely chopped nuts
- 1 egg plus 1 tablespoon water (optional), for egg wash
Chicken Stock (FN)
By hmp13
Ina Garten
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns