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Recipes
Power Potato Chowder
By kspurlock
-Heat butter, saute onion, carrots, celery for approx 4 minutes
- 1 ½ tsp butter
- 1 cup diced onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 T. flour
- 3 C. diced, unpeeled yukon gold potatoes (~1lb)
- 1 15.5 ox can canelli beans, rinsed
- 4 C. small broccoli florets
- 6 Tbsp ham type soy
- 19 oz. veggie broth
- 6 Tbsp fresh parsley
- 3/4 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Cream Cheese Xmas Cutout Cookies
By kspurlock
Cookies: Cream shortening
- Cookies:
- 1 -1 cup shortening
- 1 -1 3oz. pkg. of cream cheese, rm.temp
- 1 -1 cup sugar
- 1 -1 egg yolk
- 1/2 -1/2 tsp. vanilla
- 2 -2 ½ cup shifted, or stirred all purpose flour
- Frosting:
- 3 -3 cups powdered sugar
- 1/3 -1/3 cup marg. Or butter
- 1 -1 ½ tsp. vanilla
- 2 -about 2 tbls. milk
Brussels Sprouts with Marjoram and Pine Nuts
By kspurlock
1) Melt 1 tablespoon butter in heavy large skillet over medium heat
- 3 tablespoons butter
- 1/2 cup pine nuts
- 1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
- 1 cup canned low-salt chicken broth
- 2 shallots, minced
- 1 tablespoon chopped fresh marjoram
- 1/3 cup whipping cream
Wild Rice Salad with Cashews
By kspurlock
1. In a strainer, rinse wild rice under cool running water
- Dressing:
- 1 cup uncooked wild rice
- 4 cups chicken/veggie broth
- 3 Tbsp Olive Oil
- 1 1/2 cups chopped red or green bell peppers
- 3/4 cup cashews, coarsely chopped
- 2 green onions, sliced
- 3 Tbsp seasoned rice vvinegar or apple cider vinegar
- 2 Tbsp olive oil
- 1 Tbsp Asian sesame oil
- 1 clove garlic, minced
- 1/4 tsp salt
- Dash of freshly ground pepper
Taco-Night Pasta
By kspurlock
1. Cook pasta following package directions
- 1 poundwagon wheel-shaped pasta
- 1 can (15-ounces)great northern beans, drained and rinsed
- 1 can (14-1/2-ounces)no-salt-added stewed tomatoes
- 1 can (10 ounces)mild enchilada sauce (such as Old El Paso)
- 1 teaspoonhot chili powder
- 1/2 teaspoonground cumin
- 1/4 teaspoonsalt
- 1 package (12-ounces)soy crumbles (such as Morningstar Farms)
- 1 cupshredded reduced-fat sharp cheddar cheese
Sweet Potato Burritos
By kspurlock
Preheat oven to 400°. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40-60 minutes, d...
- Optional Fillings:
- 2 sweet potatoes (11/2 lb. or so total)
- 3/4 tsp. GROUND CUMIN
- 1/2 tsp. GROUND CORIANDER
- 1/2 tsp. GRANULATED GARLIC POWDER
- 1/4 tsp. BLACK PEPPER (optional)
- 2 TB. lime juice (juice of 1 lime)
- 1 15-oz. can black beans
- 1 Cup corn kernels
- 1/4-1/2 tsp. salt (optional)
- 6 whole wheat tortillas
- 1/2 Cup chopped olives
- 1 Cup chopped tomatoes
- 1/4 Cup chopped fresh cilantro
- 1 Cup shredded sharp cheddar or Chihuahua cheese
Candy Apple Pie
By kspurlock
As if apple pie weren't good enough, Karen adds an incredible, delectable topping
- Pastry for 9" double crust pie:
- 11/2 sticks butter, room temperature (3/4 Cup)
- 11/2 Cups flour
- 1/2 tsp. salt
- 3-5 TB. milk
- Filling:
- 6 Cups thinly sliced, peeled tart apples, 8 or so (Karen uses Granny Smith)
- 2 TB. lime or lemon juice
- 3/4 Cup sugar
- 1/4 Cup flour
- 11/2 tsp. CINNAMON (Karen likes VIETNAMESE)
- 1/2 tsp. GROUND NUTMEG
- 1/4 tsp. salt
- 2 TB. butter
- Topping:
- 1/4 Cup butter
- 1/2 Cup packed brown sugar
- 1 tsp. PURE VANILLA EXTRACT
- 2 TB. whipping cream
- 1/2 Cup chopped pecans
Garlic Bread
By kspurlock
Pre heat oven to 350 degrees F
- Garlic butter:
- 1 loaf sourdough bread, cut in 1/2
- Basil leaves
- 8 ounces sun-dried tomatoes, chopped
- 1 1/2 tablespoons grated Parmesan
- 2 heads garlic
- Olive oil
- Salt and freshly ground black pepper
- 3/4 pound unsalted butter, at room temperature
- 1/2 cup mayonnaise
- Pinch paprika
- 1 tablespoon Italian seasoning
- 1 tablespoon chopped Italian parsley leaves
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/4 cup grated Parmesan
Shrimp 'n Grits
By kspurlock
Succulent shrimp sauteed with dicedtomato in olie oil and butter, served over garlic cheese grits
- 3 Cups Water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 1 (7 ounce) package garlic cheese spread
- 2 Tablespoons butter
- 2 teaspoons olive oil
- 1 1/2 pounds fresh shrimp, shelled and deveined without tails
- 1 large tomato, diced
- salt and pepper to taste
Wild Rice Salad with Cashews
By kspurlock
1. Cook rice according to directions, with broth
- Dressing:
- 1 cup uncooked wild rice
- 4 cups broth
- 3 T olive oil
- 1 1/2 cups chopped peppers
- 3/4 cup cashews
- 2 green onions, chopped
- 3 T seasoned rice vinegar or apple cider vinegar
- 2 T Olive Oil
- 1 Tbsp Asian sesame oil
- 1 clove garlic, minced
- 1/4 tsp salt
- dash of freshly ground pepper