Danaheller's profile page
Recipes
Soda Cracker Candy
By danaheller
1. Preheat oven to 400 degrees
- 1 (10 oz) package saltine crackers
- 1 1/2 cup butter
- 1 1/2 cup packed brown sugar
- 2 (12 oz) packages semisweet chocolate chips
- 2 cups chopped almonds
Swiss Ham Breakfast Strata
By danaheller
1. Lightly coat the inside of a 2-qt covered baking dish with butter or cooking spray; set aside
- 8 oz diced ham (about 1 1/2 cups)
- 1/3 cup chopped onion
- 6 oz fresh asparagus, cut into 1/2 inch pieces (about 1 1/2 cups)
- 6 cups cubed French or Italian bread, divided
- 1 tbs finely chopped fresh thyme, divided
- 4 eggs
- 2 1/2 cups low-fat milk
- salt and pepper to taste
- 3/4 cup grated Swiss or Gruyere cheese
Chocolate Trifle
By danaheller
1. Prepare brownie mix according to package directions and cool completely
- 1 (19.8 oz) package brownie mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1/2 cup water
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (12 oz) container frozen whipped topping, thawed
- 1 (1.5 oz) bar chocolate candy
Lemon and Basil Eggs over Focaccia
By danaheller
1. Preheat the oven to 350 degrees
- 1 large loaf foccacia bread
- 2 tbs Meyer lemon olive oil, or 2 tbs extra virgin olive oil combined with 1 tsp lemon juice
- 3 eggs
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup milk
Ippolito's Chicken Francaise
By danaheller
In a medium bowl, combine wine, chicken broth, lemon juice, salt, white pepper and garlic and set aside
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh squeezed lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated garlic
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/2 ounce (about 1/3 cup) chopped sun-dried tomatoes, soaked in 1/4 cup olive oil
- 2 (8-ounce) skinless boneless chicken breast halves
- 2 1/2 cups lightly packed fresh spinach
Cherry Blue Chicken Salad
By danaheller
Lightly coat the grill grate with cooking spray and preheat grill
- 1 pound skinless, boneless chicken breast
- Spike seasoning blend or salt and pepper
- 1/2 cup blue cheese dressing
- 1/2 cup mayonnaise
- 1/2 cup blue cheese crumbles
- 1/2 cup diced celery
- 1/2 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 teaspoon celery salt or
- 1 teaspoon lemon pepper seasoning
Breakfast Pizza
By danaheller
Pizza: 1. Preheat the oven to 350 degrees
- Pizza:
- 1 storebought pizza dough
- 2 tbs butter, melted
- 4 tsp cinnamon-sugar, divided
- 2 cups mascarpone cheese
- 1 tbs heavy cream
- 2 tbs lemon juice
- 1 tbs lemon zest (from one lemon)
- 2 cups mixed berries
- Cinnamon-sugar:
- 1 vanilla bean
- 1/2 cup sugar
- 1 tbs ground cinnamon
Brunch for a Bunch
By danaheller
1. Cook sausage in a skillet until browned, stirring to a crumble; drain
- 1 lb bulk pork sausage*
- 3 cups frozen hashbrown potatoes, thawed
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheddar cheese
- 1/2 cup chopped green pepper
- 12 large eggs, beaten
- 2 cups milk
- * may substitute sausage with ham
Scallops Parisienne
By danaheller
In a large pot over medium-high heat, melt 1/4 cup (1/2 stick) margarine
- 1/2 cup (1 stick) margarine, divided
- 1/4 teaspoon granulated garlic
- 2 1/4 cups white wine, divided
- 2 pounds scallops
- 1/4 cup water
- 3 cups half-and-half
- 1 teaspoon garlic salt
- 1/4 teaspoon white pepper
- 1/4 cup all-purpose flour
- 4 ounces Parmesan cheese, freshly grated
Village Tavern Steak au Poivre
By danaheller
To make the sauce: In a skillet over medium heat, add oil
- For the sauce:
- 1 tablespoon vegetable oil
- 1/4 cup very thinly sliced shallots
- 1/4 cup red wine
- 1 cup reduced-sodium beef broth
- 1 cup heavy cream
- Salt to taste
- 1 tablespoon cognac
- 1 tablespoon brandy
- For the steak:
- 2 (4-ounce) filet mignons, about 1 inch thick
- Salt and freshly ground pepper
- 2 tablespoons cracked black peppercorns
- 1 tablespoon vegetable oil
- 1/4 cup red wine