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Recipes
Bell Pepper Salad With Feta
By HeatherS
Combine first 7 ingredients in a small bowl; stir with a whisk until well blended
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1 1/2 teasponns olive oil
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1 garlic clove, minced
- 3/4 cup thinly sliced red onion, separated into rings
- 6 plum tomatoes, cut lengthwise into 1/8-inch slices
- 2 medium yellow bell peppers, cut into 1/8-inch rings 1/4 cup (1 ounce) crumbled feta cheese
- Freshly ground pepper
- Oregano sprigs (optional)
Macadamia Nut Fudge
By HeatherS
Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter
- 2 teaspoons plus 1/2 cup butter, divided
- 4-1/2 cups granulated sugar
- 1 can (12 ounces) evaporated milk
- 3 cups chopped macadamia nuts, divided
- 12 ounces German sweet chocolate, chopped
- 1 package (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt, optional
Foil-Pack Creamy Chicken & Mushroom Dinner
By HeatherS
HEAT oven to 400°F. MIX soup and 2 Tbsp
- 1 can (10 fl oz/284 mL) condensed cream of mushroom soup
- 3/4 cup hot water, divided
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 4 small Boneless skinless chicken breasts (1 lb./450 g), 1/2 inch thick 80 g thinly sliced deli smoked ham, chopped
- 1-1/2 cups sliced fresh mushrooms
- 1-1/2 cups Frozen peas
Mexican Chocolate Ice Cream
By HeatherS
Chiles in Chocolate: Ancho- Dried poblano chiles ad warmth and depth to chocolate without the heat
- 3 eggs
- 1/2 cup sugar
- 6 cups half-and-half or light cream
- 1 16-ounce can chocolate-flavor syrup
- 1 tablespoon vanilla
- l/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 2 cups whipping cream
Ginger Vegetable Chicken Noodle Bowl
By HeatherS
Heat a medium pot over medium-high heat
- 2 tablespoons vegetable oil (twice around the pan)
- 1 pound boneless, skinless chicken tenders (white meat) or thighs (dark meat), cut into bite-size pieces
- 4 garlic cloves, finely chopped
- 1 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
- 1 cup shredded carrots
- Salt and freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons Chinese five-spice powder
- 6 cups chicken stock or broth
- 1/2 pound vermicelli (thin spaghetti)
- 4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
- 2 cups fresh crisp bean spouts
Margarita Puddings
By HeatherS
Written by: Chatelaine
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, at room temperature
- 2 eggs
- 3 egg yolks
- 1/8 tsp salt
- 2/3 cup lime juice
- 2 tbsp tequila
- 2 tbsp Triple sec orange liqueur
- Crust
- 1/2 cup Oreo cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Tequila cream
- 1 cup 35% cream
- 2 tbsp tequila
- 2 tbsp Triple sec orange liqueur
- 1/4 cup toasted desiccated coconut, sprinkled with 1/4 tsp salt
- lime zest, optional
Baked Mushroom Crepes
By HeatherS
Heat oven to 350 degrees. In large frying pan melt butter over high heat; stir in mushrooms, onion and garlic
- 1/4 cup butter
- 2 cups sliced mushrooms
- 1/2 cup chopped onion
- 1/2 tsp. minced garlic
- 1/4 cup white wine
- 1 1/2 cups bechamel sauce*
- 1/2 tsp. chopped fresh tarragon
- 1/2 cup whipping cream
- 12 basic crepes*
- 1 cup shredded Cheddar cheese
Tequila Turkey Fettuccini
By HeatherS
Bring a large pot of salted water to a boil
- 2 tablespoons olive oil
- 1/4 cup 1/8-inch strips of red onion
- 3 teaspoons minced jalapeño
- 5 ounces cooked turkey breast, sliced into 1/2-inch pieces
- 1/4 cup roasted red bell pepper strips
- 1 tablespoon minced garlic
- 9 ounces fettuccine
- 1 ounce white or silver tequila
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped cilantro, plus 2 sprigs for garnish
- 1/4 teaspoon fine sea salt
- 2 tablespoons grated parmesan cheese
- 2 tablespoons seeded and diced Roma tomato (about 1/2 tomato)
- Freshly cracked black pepper
- 2 lime wedges
Spinach and Cheese Phyllo Triangles
By HeatherS
SPINACH CHEESE FILLING: Rinse spinach; shake off excess water
- 10 sheets phyllo pastry
- 1/2 cup butter, melted
- SPINACH CHEESE FILLING
- 1 pkg (10 oz/284 g) fresh spinach, trimmed
- 1 tbsp. olive oil
- 2 tbsp. minced onion
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tsp. grated lemon rind
- Pinch each salt, pepper and ground nutmeg
Slow-Cooked Chili
By HeatherS
In a large skillet, cook beef over medium heat until no longer pink; drain
- 2 pounds ground beef
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons salt, optional
- 1 teaspoon pepper
- Shredded cheddar cheese, optional