HeatherS' profile page
Recipes
Garden Medley Alfredo Chicken Skillet
By HeatherS
In 12-inch nonstick skillet, melt butter over medium heat
- 1 tablespoon butter or margarine
- 1 package (14 oz) fresh chicken breast tenders
- 1 bag (19 oz) Green Giant® frozen garden vegetable medley
- 1/4 cup water
- 1 container (10 oz) refrigerated Alfredo sauce
- 1/4 cup shredded Parmesan cheese (1 oz)
Apple Fritters
By HeatherS
In medium bowl, combine first 5 ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 cup milk
- 4 large cooking apples, peeled, cored and cut into
- 1/2-inch rings
- Salad oil
- Confectioners' sugar or maple syrup
Penne with Chorizo and Onion Sauce
By HeatherS
Cook pasta in salted boiling water until 'al dente
- 375 g penne
- 2 onion sliced
- 2 chorizo sausage sliced
- 440 g canned chopped tomato
- 1/3 cup dry white wine
- 1 pinch ground black pepper
- 2 tbs parsley chopped *to serve
Ginger Cookies
By HeatherS
Bake 350F for 12 to 15 minutes Mix all ingredient's together
- 3/4 cup margarine or butter
- 1 cup white sugar
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 4 tbsps. of dark molasses
- 1 egg
Cajun Pepper Soup With Garlic Croutons
By HeatherS
Prepare the links according to the package instructions
- One 19.76-ounce package Johnsonville Hot 'n Spicy Bratwurst
- 2 tablespoons olive oil
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large yellow onion, cut into strips
- Six 10 1/2-ounce cans chicken broth
- 1 stick unsalted butter
- 1 tablespoon minced garlic
- 1 loaf French bread, cut into 1/4 inch-thick slices as croutons
- Cajun seasoning
- 2 1/2 cups shredded Monterey Jack cheese
Moist Caramel Apple Cake
By HeatherS
HEAT oven to 350°F. GREASE and flour 12-cup fluted tube pan or 10-inch tube pan
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1 cup Water
- 4 Eggs
- 1/3 cup Oil
- 3 Granny Smith apples (1 lb./450 g), peeled, coarsely chopped
- 20 Kraft Caramels
- 1/4 cup Milk
Carbonara with Safron
By HeatherS
Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente
- Salt
- 1 pound linguine, tagliatelle, or egg tagliatelle
- 1/4 teaspoon saffron, about
- 2 pinches
- 11/2 cups chicken stock
- 3 tablespoons EVO0 (extra-virgin olive oil)
- 1/3 pound pancetta, cut as thick as bacon from the deli counter, chopped into 1/4-inch dice
- 4 garlic cloves, grated or finely chopped
- 1/2 cup dry white wine
- 2 teaspoons ground turmeric
- 3 egg yolks
- Black pepper
- 1/2 to 2/3 cup grated Pecorino
- Romano cheese, plus some to pass at the table
- Agenerous handful of finely chopped fresh falt-leaf parsley
Torpedoes
By HeatherS
In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to med...
- 2 cups masa harina
- l/2 cup all-purpose flour
- 1 teaspoon salt
- 1 1/3 cups warm water
- 1 tablespoon canola oil
- 4 ounces uncooked Mexican chorizo, casings removed if present
- 8 ounces potatoes, peeled, cooked until tender in boiling water, and drained
- Salt
- 1 cup canola oil, for frying
- Serve with
- Uncooked Tomatillo Salsa * see recipe in Directions or purchased salsa
- Fresh cilantro sprigs (optional)
BUBBLING EMMENTAL CHEESE DIP
By HeatherS
The rich flavours of this creamy dip are based on classic cheese fondue
- 2 cups shredded Emmental cheese (about 150 g)
- 1/2 cup grated parmesan cheese (about 30 g)
- 1 tablespoon butter
- 4 teaspoons all-purpose flour
- 1 cup milk
- 3 tablespoons cream cheese softened
- 2 tablespoons dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chive
- 1/4 teaspoon pepper
WHITE CHOCOLATE COCONUT CREAM TART
By HeatherS
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custar...
- Coconut Whipped Cream:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup cold butter cubed
- 1 egg yolk
- 50 g white chocolate (about 1 oz), shaved in curls
- 2/3 cups whipping cream 35%
- 2 teaspoons granulated sugar
- 1/4 teaspoon coconut extract
- White Chocolate Coconut Custard:
- 1 can coconut milk
- 1/3 cup milk (approx)
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 60 g white chocolate (about 2-1/4 oz), finely chopped
- 2 teaspoons vanilla