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Recipes
Spanish Cheese-Stuffed Dates with Prociutto
By bdeedman
tasty, yields 4-6 servings
- 1/4 C (2oz) goat cheese at room temp
- 1/4 C (2oz) mascarpone cheese at room temp
- 1/4 C finely chopped basil leaves
- Kosher salt and ground black pepper
- 16 Medjool dates (12oz), pitted
- 8 thin slices prosciutto, halved lengthwise
- 16 toothpicks/cocktail picks
Southwest Chicken Soup
By bdeedman
Heat oven to 450. Heat oil in a heavy Dutch oven over medium heat
- 2 Tbsp olive oil
- 8 oz chicken breast cut into ½ inch chunks
- ¼ cup finely diced onion
- 2 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp chili powder
- 1/8 tsp ground red pepper
- 1 can (14 ½ oz) chicken broth
- 1 can (15 1/4oz) corn kernels undrained
- 1 can (15oz) black beans rinsed and drained
- 1 can (14 1/2oz) Mexican style stewed tomatoes
- 3 6” tortillas halved stacked and cut into ½ inch strips
- 2 Tbsp chopped cilantro
Aunt Betty's Salad
By bdeedman
Combine first set of ingredients and add dressing at last minute
- Dressing:
- 1/2 Head Lettuce
- 1-2 can beansprouts (well drained)
- 8 slices bacon (fried and crumbled)
- 1/2 package fresh spinach
- 3 hard boiled eggs (diced)
- 1 Cup Oil
- 3/4 Cup Sugar
- 1/4 Cup Vinegar
- 1/3 Cup Ketchup
- 1 Tb. Worchestershire Sauce
- 1 Medium Onion (grated or juice)
- salt and pepper to taste
Maple glazed Salmon w/ pineapple
By bdeedman
1.Cook the rice according to the package directions
- 1 cup white rice
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 4 6-ounce salmon fillets
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 fresh pineapple, peeled
- 1 jalapeño, seeded and finely chopped
Rich Roll Cookie Dough
By bdeedman
Cream butter and sugar. Beat in egg and vanilla
- Optional:
- 1 C butter
- 3/4 C sugar
- 1 egg
- 1 t vanilla
- 2 1/2 C sifted flour
- 1/2 t salt
- 1/2 t grated lemon rind
- 1 T cinnamon
Arichoke Pizza
By bdeedman
Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan
- # 2 pita breads, split horizontally
- # 3 tablespoons extra-virgin olive oil
- # 1 12-ounce jar roasted red peppers, drained and sliced
- # 1 6-ounce jar artichokes, drained and cut in half
- # 1/4 cup roasted almonds, chopped
- # 1 1/2 cups shredded Cheddar (6 ounces)
- # 1/2 teaspoon dried oregano
Sirloin Steak with Mushroom Sauce
By bdeedman
1. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt
- # 4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
- # 3/8 teaspoon black pepper, divided
- # 1/4 teaspoon salt, divided
- # 1 tablespoon olive oil
- # 1 (8-ounce) package sliced cremini mushrooms
- # 1/2 cup dry red wine
- # 1/2 cup water
- # 2 teaspoons all-purpose flour
Cream Cheese Brownies
By bdeedman
Boxed brownies dotted with cream cheese mix
- 1 Box (2.4oz) brownie mix
- water, oil and egg as recipe on box requires
- 1/3 C semisweet Chocolate chips
- 8 oz Cream cheese
- 1 egg
- 3 T sugar
- 1/4 t vanilla
Ratatouille Pasta
By bdeedman
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces lasagnette or other long ribbon pasta
- 3 cloves garlic, thinly sliced
- 3 to 4 large tomatoes, halved crosswise and cored
- 1/2 teaspoon red pepper flakes
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 bell pepper (any color), cut into 8 strips
- 2 small zucchini, sliced lengthwise 1/2 inch thick
- 1 Japanese eggplant, sliced lengthwise 1/2 inch thick
- 3/4 cup fresh basil and/or parsley, chopped, plus more for topping
- 2 ounces goat cheese, crumbled
Blue Ribbon Onion Rye
By bdeedman
Scald milk and add sugar, salt and vegetable oil
- 2 cups milk
- 1/4 cup sugar
- 4 tsp salt
- 1/4 cup vegetable oil
- 1 package yeast
- 1 cup lukewarm water
- 4-5 cups white flour
- 1 Tbsp caraway seeds
- 1/3 cup chopped onion
- 3 1/2 -4 1/2 cup rye flour