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Recipes
String Bean and Potato Salad
By bdeedman
Can be made ahead... credit to Anne Burrell
- 2 pounds red bliss potatoes
- 2 cloves garlic
- Kosher salt
- 1/4 to 1/3 cup sherry vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 pound haricots verts, stem ends removed
- 1/2 cup pitted and slivered gaeta or kalamata olives
- 1/2 bunch fresh oregano, leaves finely chopped
- 3 scallions, thinly sliced on the bias
- Pinch of red pepper flakes
SALTED CARAMEL SAUCE
By bdeedman
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
Pineapple/Curry Dip
By bdeedman
Sandy's hollowed out pineapple dip
- 8 oz creamcheese
- sm can crushed pineapple, drained
- 1 jar Major Grey Chutney
- 3/4 tsp curry powder
- 1/2 C grated Parmesan cheese
- 1/2 C toasted almonds
Green Beans with Pecans and Maple Vinaigrette
By bdeedman
Green Beans with Pecans and Maple Vinaigrette
- 3/4 cup pecans
- kosher salt and black pepper
- 2 pounds green beans, trimmed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
Baked Brie
By bdeedman
Marilyn's favorite. Quick fix
- 1 Wedge or Round of Brie
- Pesto sauce
- pine nuts
Flank steak tacos
By bdeedman
Step 1 Mix paprika, cumin, cinnamon, cayenne, and 2 teaspoons salt in a small bowl
- 1 1/2 1 1/2 1/2 teaspoons smoked paprika
- 3/4 3/4 3/4 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon cayenne
- 3 1/2 3 1/2 1/2 teaspoons kosher salt, divided
- 1 1 1 pound flank steak
- 1 1 1 tablespoon olive oil, plus more for grill grates
- 1 1 1 medium red onion, sliced, root ends left intact
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 2 2 2 cups cherry tomatoes, quartered
- 1/2 1/2 1/2 cup fresh cilantro leaves and tender stems, plus more for serving
- 3 3 2 tablespoons fresh lime juice (from 2 limes), plus wedges for serving
- 1 1 1 serrano chile, seeded and finely chopped
- 8 8 6-in. 6-in. corn tortillas
Marsha's BBQ Beef
By bdeedman
Place meat in roasting pan
- 5 lb boned roast brisket
- 2 cups ketcup
- 2 cups Bullseye
- 2 cups water
- 2 onions, chopped
- 5 tsp vinegar
- 4 tsp Worcestershire sauce
- garlic powder, salt and pepper to taste. Hickory liquid smoke (optional)
Mashed Potatoes
By bdeedman
Make ahead with cream cheese
- ■5 pounds Russet Or Yukon Gold Potatoes
- ■3/4 cups Butter
- ■1 package (8 Oz.) Cream Cheese, Softened
- ■1/2 cup (to 3/4 Cups) Half-and-Half
- ■1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- ■1/2 teaspoon (to 1 Teaspoon) Black Pepper
Roasted Red Bell Pepper Pasta
By bdeedman
Quick and Easy Pasta Dish
- 12 oz pasta (Rigatoni, Penne, etc)
- 4Tbsp Butter
- 1/2 Large Onion, chopped
- 3 Cloves Garlic, Minced
- 1 Jar (15.5 oz) Roasted Red Bell Peppers, Drained and Roughly Chopped
- 1 Cup Chicken Broth
- Salt and Pepper to taste
- 1/2 Cup Heavy Cream (or Half and Half)
- 1/2 Cup Parmesan
- Chopped Parsley and/or Basil
Crockpot BBQ Chicken
By bdeedman
Combine water, catsup, vinegar, Worcestershire sauce, lemon juice, brown sugar, butter and seasoning in a saucepan;...
- 1/4 c. water
- 3 tbsp. catsup
- 3 tbsp. vinegar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 3 tbsp. brown sugar
- 2 tbsp. butter
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. dry mustard
- 1/2 tsp. cayenne pepper
- 1 (2 1/2 or 3 lb.) chicken