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Recipes
"Faux CrabMeat" Artichoke Bake
By golfrn9
From Laura
- 3 14oz cabs artichoke hearts, well drained and finely chopped
- 3 c. mayonnaise
- 2 1/2 c. freshly grated Parmesan cheese
- 1 tbsp Worcestershire sauce
- 1 medium-sized onion, finely chopped
- 1 medium-sized sweet red pepper, seeded and diced
- 1/2 tso freshly ground black pepper
- 64 plain crackers or taost points
Fruit and Cream Salad Supreme
By golfrn9
From Mom Owens
- 1-14 oz can of Eagle brand milk
- 1-8 oz sour cream
- 1/3 c. real lemon juice concentrate
- 1 tsp vanilla flavor
- 1 can fruit cocktail, drained
- 1 can pineapple chunks, drained
- 1 1/2 c. seedless grapes
- 1 can pears - cut into chunks
- 1 jar of red maraschino cherries
- 4 large apples peeld and chunked
- 1 c. nuts, optional
Bourbon Creamed Corn
By golfrn9
Melt butter in heavy large skillet over medium high heat
- 1/4 c. (1/2 stick) butter
- 1 c. chopped shallots (about 4 large)
- 3 garlic cloves, minced
- 1 large red bell pepper, coarsely chopped
- 3 c. fresh corn kernels (cut from about 5 medium ears)
- 2/3 c. whipping cream, divided
- 1/4 c. bourbon
- 1 1/4 c. chopped green onions (about 6) divided
Flirtii
By golfrn9
By Sandra Lee
- 1 part citrus vodka (recommended: Skyy)
- 1 part coconut rum (recommend: Malibu)
- 1/2 part pineapple juice (recommend: Dole)
- 1/2 part cranberry juice cocktail (recommend: Ocean Spray)
- Spash sweet and sour mix
- Ice cubes
Colonial Corn Pudding
By golfrn9
From Williams-Sonoma catalog Excellent!! Served for Thanksgiving You can substitute store-bought frozen corn...
- 3 c. frozen whole-kernelcorn kernels, thawed and divided
- 3/4 c. evaporated fat-free milk, divided
- 2 tbsp half-and-half
- 1/2 tsp salt
- 1/8 tsp white pepper
- Dash of freshly ground nutmeg
- 1 large egg
- 1 large egg white
- 6 tbsp oyster crackers, crushed and divided
- 3 tbsp stone-ground cornmeal
- Cooking spary
- 1/2 c. (2 oz) shredded sharp cheddar cheese
- 2 tsp butter, melted
Crustless Quiche
By golfrn9
Preheat oven to 425 degrees with rack in middle
- 1 1/2 tbsp fine dry plain bread crumbs
- 1 c. frozen chopped onions
- 1 c. diced cooked ham (1/4 lb)
- 1 tbsp unsalted butter
- 1 (8 oz) pkg shredded Swiss cheese (2 cups)
- 4 large eggs
- 1 c. heavy cream
- 1 c. whole milk
Hungarian Mushroom Soup
By golfrn9
From the National Exemplar Restaurant
- 1/4 bunch celery
- 1/2 cup diced onions
- 1/2 lb butter
- 2 c. flour
- 1 gallon chicken stock
- 1 gallon sliced mushrooms
- 1/4 c. paprika
- 1/2 c. soy sauce
- 1 1/4 lb sour cream
- 1/4 c. parsley
- 2 tbsp dill weed
- 1/4 c. lemon juice
- 1/2 qt whipping cream
Grilled Flank Steaks with Herb Butter
By golfrn9
Make Herb Butter: Mix herb butter ingredients in a medium bowl until well blended
- Herb Butter:
- 2 sticks (1 c.)salted butter, softened
- 1/4 c. each chopped chives and parsley
- 2 tbsp freshe thyme
- 1/2 tsp ground black pepper
- Steaks:
- 2 tsp each garlic powder, paprika and freshly ground black pepper
- 1/2 tsp salt
- 2 flank steaks, about 1 1/2 lb each
Silky, Decadent Old-School chocolate Mousse
By golfrn9
Adapted from Gourmet Magazine, October 2009
- 8 oz bittersweet chocolate (no more than 60% cacao), chopped
- 3/4 stick (3oz) unsalted butter, cut into 6 pieces
- 3 large eggs, separated
- 1 tbsp Cognac or other brandy (or swap with a liqueur of your choice)
- 1 c. very cold heavy or whipping cream
- 1/8 tsp salt
Blondies with Dark Roots
By golfrn9
1. Preheat the oven to 350 degrees
- Cooking Spray
- 1 c. all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 51/2 tbsp (1/3 c.) unsalted butter, at room temperature
- 3 oz cream cheese, at room temperature
- 1 c. packed light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1/2 c. chopped hazelnuts
- 1/4 c. sweetened shredded coconut
- 1/2 c. dark chocolate chips or chunks