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Recipes
Asparagus-Potato Chowder
By CathyD
This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, a...
- 1-1/2 lb. medium-thick asparagus
- 2 large sweet onions, 1 quartered and 1 finely chopped
- Kosher salt
- 1/2 cup heavy cream
- 1 Tbs. cornstarch
- 3 Tbs. unsalted butter
- 1 medium clove garlic, minced
- 1/4 cup dry white wine
- 1 lb. Yukon Gold potatoes, peeled and cut into 1/2 -inch dice (about 3 cups)
- 6 oz. (3/4 cup) mascarpone, at room temperature
- 1 Tbs. chopped fresh dill, plus fronds for garnish
- Freshly ground black pepper
- Hot sauce (optional)
Bunratty Castle Port Ribs wtih Honey Whiskey Sauce
By CathyD
Had visited Bunratty Castle many years ago and this is the best rib recipe
- Honey-Whiskey Sauce:
- 5 lbs. pork spareribs
- 1 T. vegetable oil
- 1 onion, peeled and sliced
- 1 garlic clove, minced
- 1/4 C. honey
- 1 C. Irish whiskey
- 1 t. Worcestershire sauce
- 2 T. tomato ketchup
- juice of 1 lemon
- 4 C. homemade chicken stock or canned low-salt chicken broth
- 1/2 C. demi-glace or concentrated chicken broth
Dressing - Olive Garden
By CathyD
Found on Key Ingredient iPad app
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 teaspon vegetable oil
- 2 tablespoon corn syrup
- 2 tablespoon Parmesan cheese
- 2 tablespoon Romano cheese
- 1/4 teaspoon garlic salt, or one clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley flakes
- 1 tablespoon lemon jujice
- sugar (optional)
Hot Rueben Casserole
By CathyD
Bill and I love this recipe
- 1 - 16 oz can sauerkraut,rinsed and drained
- 1 can corned beef, chopped
- 2 cups shredded Swiss cheese
- 2/3 cup mayonnaise
- 2 tablespoons pickle relish
- 2 tablespoons ketchup
- 2 tablespoons brown mustard
- 2 slices Rye bread, cubed
- Sliced tomatores
Tomato-Garlic Shrimp Over Creamy Corn and Maple Sticky Bread
By CathyD
Tomato-Garlic Shrimp Over Creamy Corn: Prep •Slice corn from cobs (3 cups)
- Tomato-Garlic Shrimp Over Creamy Corn:
- 3 ears fresh corn
- 1 small onion, finely chopped
- 2 medium tomatoes, coarsely chopped
- 3 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 3 oz queso fresco (or ricotta) cheese
- 1 lb jumbo, peeled/deveined shrimp (tails off)
- 1/2 teaspoon roasted garlic/herb seasoning
- 2 tablespoons lemon herb finishing butter
- Maple Sticky Bread:
- Cooking spray
- 1 (12-oz) Bakery baguette or French bread
- 2 tablespoons unsalted butter, divided
- 1/2 cup maple syrup, divided
- 4 oz Deli brie cheese
Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese
By CathyD
Bring a large pot of salted water to a boil
- 1 1 1 box Barilla PLUS® Spaghetti
- 2 2 2 tablespoons olive oil, divided
- 1 1 1 clove garlic, minced
- 1 1 1 red bell pepper, julienned
- 1 1 1 green bell pepper, julienned
- 1/2 1/2 1/2 medium red onion, julienned
- 1/2 1/2 1/2 pound boneless skinless chicken breast, sliced
- 3/4 3/4 3/4 cup chicken broth
- 1/2 1/2 1/2 cup grated Romano cheese
- to to taste
- to ground black pepper to taste
Tomato, Bacon and Gruyere Tart
By CathyD
From Good Network Magazine, September 2015
- 1 thawed puff pastry sheet
- 1 1/2 cups grated gruyere
- 4 slices crumbled cooked bacon
- 3 thinly sliced small tomatoes
- 2 teaspoons thyme leaves
- 1/2 teaspoon kosher salt
- few grinds pepper
- 1 egg beaten
Orange Blossom Meringue
By CathyD
A flavored meringue for pies
- 2 egg whites, unbeaten
- 2 tablespoons undiluted frozen orange juice
- 1/8 teaspoon salt
- 1/3 cup sugar
Low-Glycemic Canadian Bacon and Cheese Frittata
By CathyD
Preheat the oven to 375 degrees F
- 1 tablespoon canola oil
- 1 cup broccoli florets
- 1/2 small sweet onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2/3 cup sliced fresh mushrooms
- 1 cup Canadian bacon, slices quartered
- 8 eggs
- 2 tablespoons water
- 2 tablespoons Dijon mustard
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/3 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Skillet Maple Pear Pie
By CathyD
Preheat oven to 400F. Heat a 9- or 10-inch cast-iron skillet over medium heat
- 3 tablespoons unsalted butter
- 1/2 cup maple syrup
- 1/4 cup sugar
- 4 large ripe pears, cut into quarters lengthwise and cored
- Pie dough for a 9-inch pie, chilled