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Recipes
Herbed Roast Chicken (ATK)
By hmp13
If you like, substitute an equal amount of basil for tarragon and replace the thyme with rosemary, oregano, or sage
- Chicken
- 1 whole chicken (about 5 pounds), trimmed of excess fat, giblets discarded (see note)
- 1/2 cup table salt plus 1/4 teaspoon
- 1/4 cup fresh tarragon leaves , lightly packed
- 1 tablespoon fresh thyme leaves (see note)
- 6 medium scallions , green parts sliced thin (about 2/3 cup), whites reserved for another use
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- Ground black pepper
- 6 tablespoons unsalted butter , softened
- 1 tablespoon vegetable oil
- Sauce
- 1 - 1 1/2 cups low-sodium chicken broth
- 2 teaspoons unbleached all-purpose flour
- 1 teaspoon fresh lemon juice from 1 lemon
Glazed Maple-Pecan Oatmeal Scones (ATK)
By hmp13
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use t...
- 1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
- 1/2 cup chopped pecans
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 1 large egg
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
- 3 tablespoons maple syrup
- 1/2 cup confectioners' sugar
Caramel Butter Tarts (Anna Olson)
By hmp13
To Assemble 1. BUTTER TARTS: Preheat oven to 375° F
- Crust
- 2 1/4 cups pastry flour
- 1/2 teaspoon salt
- 3/4 cup lard or vegetable shortening
- 1 teaspoon lemon juice
- 1 egg
- 4 tablespoons to 6 tbsp cold water
- Filling
- 1 cup dried currants
- 1/2 cup hot water
- 1/4 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- dash cinnamon
- 1/4 cup corn syrup
- 1/2 cup maple syrup
- Caramel Sauce
- 1 cup sugar
- 1 tablespoon golden corn syrup
- 1 teaspoon lemon juice
- 1/4 cup water
- 3/4 cup whipping cream
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
Devil's Food Cheesecake (Food Network)
By hmp13
Throwdown with Bobby Flay
- For the cheesecake layer:
- 3 (8-ounce) packages cream cheese (use only full fat), at room temperature
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy or whipping cream
- For the devil's food cake (3 layers):
- 2 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3 extra-large eggs, separated
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoons pure vanilla extract
- 1 1/2 cups whole milk
- 1/2 teaspoon cream of tartar
- For the Chocolate Curls:
- 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls
- For the dark fudge frosting:
- 6 cups sifted confectioners' sugar (1 1/2 pounds)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 6 ounces bittersweet or semisweet chocolate, melted and cooled
- 2 tablespoons dark corn syrup
- 2 tablespoons pure vanilla extract
- 1/2 cup heavy or whipping cream
Butterflied Turkey with Apple-Maple Glaze (ATK)
By hmp13
Table salt is not recommended for this recipe because it’s too fine
- Turkey
- 1 (12- to 14-pound) turkey , giblets and neck removed and reserved for another use
- 2 tablespoons plus 2 teaspoons kosher salt (see note)
- 2 teaspoons ground black pepper
- 2 teaspoons baking powder
- 2 large onions , peled and havled
- Glaze
- 3 cups apple cider
- 1/2 cup maple syrup
- 1/2 cup dried apples
- 1/2 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
Red Beef Chili (Bobby Flay)
By hmp13
Add beans if desired
- Toasted Cumin Crema:
- 4 tablespoons olive oil
- 2 pounds bottom round beef, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 (12 ounce) bottle dark beer
- 2 tablespoons finely chopped semi-sweet chocolate
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 1/2 poblano, seeded and finely chopped
- 1 teaspoon seeded and chopped habanero
- 1 Thai bird chile, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1 tablespoon chipotle pepper puree
- 1 tablespoon ancho chile powder
- 1 tablespoon pasilla chile powder
- 1 tablespoon cascabel chile powder
- 1 teaspoon New Mexican chile powder
- 5 cups homemade chicken stock, or canned low-sodium or water
- 1 (16-ounce) can whole tomatoes, drained and pureed
- 2 tablespoons maple syrup, or more, to taste
- Toasted Cumin Crema, recipe follows
- Serve with a dollop of Toasted Cumin Crema.
- 1 tablespoon cumin seed
- 1 cup Mexican crema or creme fraiche
- Salt and freshly ground black pepper
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Sticky Toffee Date Cake
By hmp13
Preheat the oven to 350 degrees F
- For the Sauce (for 1 cake):
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- Ingredients
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Cherry Tomato and Watermelon Salad (ATK)
By hmp13
If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the su...
- 2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)
- Table salt
- 1/2 teaspoon sugar
- 1 medium shallot , minced (about 3 tablespoons)
- 1 tablespoon white wine vinegar
- 2 tablespoons vegetable oil
- Ground black pepper
- 1 cup watermelon, cut into 1/2-inch cubes
- 4 ounces feta cheese, crumbled (about 1 cup)
- 3 tablespoons chopped fresh mint leaves, roughly chopped
Branana Bread (FN)
By hmp13
Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan lightly with cooking spray and set aside
- 2 cups Robin Hood Nutri-Flour Blend (or 1 1/2 cups all-purpose flour mixed with 1/2 cup wheat bran)
- 1/3 cup granulated sugar
- 1/4 cup ground flaxseed or flaxmeal
- 1 teaspoon each baking soda and baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups mashed RIPE bananas
- 3/4 cup plain yogurt (2%)
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- 1/3 cup mini semi-sweet chocolate chips
Tall and Fluffy Cheddar-Chive Biscuits (ATK)
By hmp13
We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits...
- Nonstick cooking spray
- Dough
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon double-acting baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
- 2 ounces Parmesan cheese, shredded on large holes of box grater (about 2/3 cup)
- 1 ounce shredded extra-sharp cheddar cheese (about 1/2 cup)
- 2 tablespoons minced fresh chives
- 1 1/2 cups buttermilk cold, preferably low-fat
- To Form and Finish Biscuits
- 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
- 1 tablespoon unsalted butter, melted