Golfrn9's profile page
Recipes
Spiced Honey Mead
By golfrn9
From Valley Vineyards
- 1 bottle Valley Vineyards Honey Mead Wine
- 1 small cinnamon stick
- 6 cloves
- 1 small bay leaf
Steak and Mushroom Stew
By golfrn9
From Williams-Sonoma
- 6 oz thick cut bacon, diced
- 3 1/2 - 4 lb chuck roast, cut into 1" cubes
- Kosher salt and freshly ground pepper
- 2 small onions, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 3/4 lb cremini mushrooms, sliced
- 1 tbsp veal demi-glace
- 3 tbsp Dijon mustard
- 1 1/2 c. beef broth
- 1/4 c. finely chopped fresh flat leaf parsley
- Creme fraiche mashed potatoes
Slow Cooker Brisket Sandwiches
By golfrn9
1. Heat the vegetable oil in a large skillet over medium-high heat
- 2 tbsp vegetable oil
- 1 5-6 pound firt-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 garlic cloves, smashed and peeled
- 1-12 oz bottle stout beer
- 4 stalks celer, cut into large pieces
- 2/3 c. packed dark brown sugar
- 1/2 c. tomato paste
- 1/2 c. red wine vinegar
- 1/3 c. c. dijon mustard
- 1/3 c. soy sauce
- 2 bay leaves
- 1 tsp paprika
- 2 brioche or other rolls, split open and toasted
- Coleslaw for serving
Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
By golfrn9
1. To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth
- Dressing:
- 1/2 c. (4 oz) 1/3 less fat cream cheese
- 1/4 c. chopped shallots
- 1/4 c. reduced fat mayonnaise
- 2 tbsp fat free sour cream
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- Salad:
- 8 oz uncooked large elbow macaroni
- 2/3 c. fresh green peas
- 2/3 c.finely diced red bell pepper
- 2/3 c. finley diced red onion
- 1/2 c. thinkly sliced green onion
- 1/4 c. choppedfresh flat leaf parsley
- 1/2 tsp grated lemon rind
- 3 lower sodium backon slices, cooked and crumbled
Sour Cream Biscuits
By golfrn9
By Dorothy Lane Market
- 1 c. cake flour (not self rising)
- 1 c. all-purpose flour
- 1 tbsp double-acting baking powder
- 2 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold vegetable shortening
- 1/2 c. sour cream
- 1/2 c. seltzer or club soda
- 2 tbsp butter, melted
Strawberry Pretzel Salad
By golfrn9
Family Favorite
- 2 c. crushed pretzels
- 3/4 c. melted butter
- 3 tbsp sugar, plus 3/4 c. sugar
- 1 (8 oz) pkg cream cheese
- 1 (8 oz) container whipped topping
- 2 (3 oz) pkgs strawberry gelatin dessert mix
- 2 c. boiling water
- 2 (10 oz) pkgs frozen strawberries
- 1 (8 oz) can crushed pineapple
- Whipped topping or whipped cream to garnish
Pesto
By golfrn9
Blend in food processor. Freeze in ice cube trays
- Basil
- Garlic
- Chunk parmesan
- Roasted pine nuts
- Olive oil
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
Spicy Warm Shrimp Cocktail
By golfrn9
Combine the water, wine, onion, carrots, celery lemon halves bay leaf and peppercorns in a large pot and bring to a...
- 16 c. dry white wine
- 1 onion cut into eighths
- 2 carrots peeled and cut into 2-inch pieces
- 2 celery stalks cut into 2-inch pieces
- 1 lemon halved
- 1 bay leaf
- 1/2 tsp whole black peppercorns
- 1 1/2 lbs uncooked large shrimp (with shells intact)
- 1/4 c. creme fraiche
- 1/4 c. mayonnaise
- 3 Tbsp prepared horseradish
- 2 Tbsp ketchup
- 2 1/2 Tbsp finely chopped fresh chives, divided
- 1 1/2 Tbsp fresh lemon juice
- Salt and freshly ground black pepper
- 1/4 head of iceberg lettuce very thinly sliced
- Lemon wedges for garnish