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Recipes
Italian Vegetable Soup with Rice (NES)
By hmp13
Heat a stockpot over medium-high heat
- 3 tablespoons olive oil
- 1 large onion, peeled and diced
- 2 ribs celery, sliced
- 6 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 cans (16 ounces each) diced tomatoes
- 1 can (28 ounces) ground or crushed tomatoes
- 12 cups vegetable stock
- 4 cups tomato juice
- 1 can (16 ounces) chickpeas, drained and rinsed
- 1 can (16 ounces) kidney beans, drained and rinsed
- 2 bay leaves
- 2 medium zucchini, diced
- 2 medium summer squash, diced
- 1/3 cup uncooked white rice
- 1/2 cup frozen peas
- 1/2 bunch fresh basil leaves, torn into smaller pieces
- 2 teaspoons balsamic vinegar
- Salt and pepper
Sunset Magazine Bran Muffin
By hmp13
Batter can be kept in fridge for up to 2 weeks
- 3 C. whole bran cereal (like All-Bran)
- 1 C boiling water
- 2 eggs, lightly beaten
- 2 C buttermilk
- 1/2 C vegetable oil
- 1 C. raisins, currants, chopped pitted dates or chopped pitted prunes
- 2 1/2 t. baking soda
- 1/2 t. salt
- 1 C. sugar
- 2 1/2 C. all-purpose flour
Herb Potato Salad (FN)
By hmp13
Ina Garten
- 3 pounds small white boiling potatoes
- Kosher salt
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 2/3 cup good olive oil
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
Swedish Meatballs (ATK)
By hmp13
The traditional accompaniments for Swedish meatballs are lingonberry preserves and Swedish Pickled Cucumbers (see r...
- Meatballs
- 1 large egg
- 1/4 cup heavy cream
- 1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
- 8 ounces ground pork
- 1 small onion, grated on large holes of box grater (about 1/4 cup)
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 1 teaspoon packed brown sugar (see note)
- 1 1/2 teaspoons table salt
- 1 teaspoon baking powder
- 8 ounces 85 percent lean ground beef
- 1 1/4 cups vegetable oil
- Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon packed brown sugar (see note)
- 1/2 cup heavy cream
- 2 teaspoons juice from 1 lemon
Roasted Cauliflower (ATK)
By hmp13
This dish stands well on its own, drizzled with extra-virgin olive oil, or with any of the following sauces
- 1 medium head cauliflower (about 2 pounds)
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt and ground black pepper
Frozen Strawberry Daiquiri Pie (MRS)
By hmp13
After 6 hours in the freezer, it’s slice-able but still soft
- 1 recipe graham cracker crust, baked
- 1 (8 ounce) package cream cheese, at room temperature
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup frozen strawberry daiquiri mix, thawed
- 2 tablespoons light rum
- 1 to 2 drops red food coloring (optional)
- 1 cup whipped topping, thawed according to package directions
Bo Peep Pie (Guy Fieri)
By hmp13
Preheat the oven to 350 degrees F
- For the Roasted Vegetables:
- 1/2 pound Italian sausage, casing removed
- 1 pound ground sirloin, chili grind
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 teaspoons freshly cracked black pepper
- 2 cups chopped yellow onions
- 3 tablespoons canola oil, if needed
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- Roasted Vegetables, recipe follows
- Asiago Mashed Potatoes, recipe follows
- 1/2 cup grated Asiago cheese
- 2 red bell peppers
- 2 parsnips (1/2 pound), peeled
- 3 medium carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- Preheat the oven to 400 degrees F.
- Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic b
- For the Potatoes:
- 3 pounds Yukon gold potatoes, quartered
- 1 tablespoon kosher salt
- 2 heads Roasted Garlic, recipe follows
- 1 1/2 cups grated Asiago cheese
- 6 tablespoons unsalted butter, room temperature
- 2 teaspoons freshly cracked black pepper
- 1/2 cup milk
- In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender,
- Roasted Garlic:
- 2 heads garlic
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 1 tablespoon olive oil
- Preheat the oven to 400 degrees F.
- Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, s
Chicken Stew with Biscuits (Ina Garten)
By hmp13
Preheat the oven to 375 degrees F
- For the biscuits:
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Manhattan Clam Chowder (NES)
By hmp13
Heat a stockpot over medium-high heat
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, peeled and diced
- 2 ribs celery, diced
- 1 red bell pepper, seeded and diced
- 4 large Yukon gold potatoes, peeled and cut into 3/4 inch cubes
- 4 cups (32 ounces) canned stewed tomatoes
- 8 cups clam juice
- 2 bay leaves
- 2 pinches saffron threads
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 2 cups chopped clams
- 5 dashes Worcestershire sauce
- Salt and pepper
Spinach Salad with Carrot, Orange, and Sesame (ATK)
By hmp13
Place spinach, carrots, orange segments, and scallions in large bowl
- 1 (6-ounce) bag baby spinach (about 6 cups)
- 2 medium carrots , peeled and shaved with vegetable peeler lengthwise into ribbons
- 2 medium oranges , 1/2 teaspoon finely grated zest from one, both peeled and segmented
- 2 medium scallions , sliced thin
- 7 teaspoons rice vinegar
- 1 tablespoon very finely minced shallot
- 3/4 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon table salt
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds , toasted