LindaW1955's profile page
Recipes
CARAMEL APPLE CAKE
By LindaW1955
SAUCE MAGAZINE
- 2 cups flour
- 3/4 cup sugar
- 3/4 tap kosher salt
- 2 tap baking powder
- 1 tap baking soda
- 1 tap cinnamon
- 1/2 tsp nutmeg
- 1 cup milk
- 1/4 cup canola oil
- 2 egss
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 3 apples (Macintosh, Jonathon or Cripps Pink) quartered, cored and sliced
OLD WORLD SAUERBRATEN
By LindaW1955
1. Place meat in deep ceramic or glass bowl
- 4 lb lean beef rump roast
- 1 cup water
- 1 cup vinegar
- 1 lemon, sliced, but unpeeled
- 10 whole cloves
- 1 large onion, sliced
- 4 bay leaves
- 5 whole peppercorns
- 2 TBS salt
- 2 TBS sugar
- 12 gingersnaps crumbled
CRISP-CRUSTED CATFISH
By LindaW1955
Calories:313 (26% from fat) Fat:9
- 2 tablespoons light ranch dressing
- 2 large egg whites
- 6 tablespoons yellow cornmeal
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 4 (6-ounce) farm-raised catfish fillets
- Cooking spray
- 4 lemon wedges
CHICKEN BREASTS W/ MUSHROOM AND CREAM
By LindaW1955
Julia Child
- Sauce:
- 4 boneless, skinless chicken breasts
- 1/2 tsp lemon juice
- 1/4 tsp salt
- Big pinch white pepper
- 5 TBS butter
- 1 TBS minced shallots or green onions
- 1/4 lb diced or sliced mushrooms
- 1/8 tsp salt
- 1/4 cup white or brown stock or beef bouillon
- 1/4 cup port, Madeira or dry white vermouth (I use cooking Sherry)
- 1 cup whipping cream
- salt and pepper
- 2 TBS fresh minced parsley
BROWN SUGAR APPLE TOPPING
By LindaW1955
COOK's ILLUSTRATED
- 2 TBS butter
- 1/2 cup water
- 1/4 cup packed brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 3-4 apples (Bradbury) peeled, cored, halved and cut into 1/2" wedges and wedges halved crosswise
CRAISIN SCONES
By LindaW1955
1. Mix flour and baking powder together in large bowl
- 4 cups all-purpose flour
- 1 TBS baking powder
- 1 stick unsalted butter
- 2/3 cup granulated sugar
- 1 1/3 cup milk
- 1 cup craisins
- pinch salt
- egg wash
ITALIAN BROCCOLINI
By LindaW1955
1. Steam broccolini - bring water and salt to boil in large skillet
- 1/3 cup water
- 1/2 tsp salt
- 2 bunches broccolini (about 1#; any stalks thicker than 1/2" slice stalk in half about 2" high
- 2 TBS oliv oil
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
- 2 TBS grated Parmesan cheese
ST. LOUIS SALAD
By LindaW1955
1. In a large bowl, combine broccoli, cauliflower and red onion
- 2-1/2 cups broccoli flowerets
- 2-1/2 cups cauliflowerets
- 1 small red onion, peeled and thinly sliced
- 1 cup mayonnaise
- 1/3 cup parmesan
- 1/4 cup granulated sugar
- 5 strips bacon, cooked and crumbled
- salt and pepper to taste
ARUGULA, FENNEL AND POMEGRANATE SALAD
By LindaW1955
DIierberg's Everybody Cooks
- Dressing:
- 1 pomegranate, seeded
- 5-6 oz arugula
- 1 small bulb fennle, trimmed, halved, thinly sliced
- 1/2 cup toasted pecans
- 1 3.5 oz container crumbled goat cheese
- 1/2 cup pomegranate juice
- 1 TBS sugar
- 3 TBS balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 tsp coarse salt
- freshly ground black pepper
- 1/4 cup EVOO
ITALIAN PASTA SALAD
By LindaW1955
COOK'S ILLUSTRATED
- 1 lb fusilli
- Salt and pepper
- 1/4 cup EVOO
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed, patted dry and minced
- 1/4 t red pepper flakes
- 1 cup pepperoncini, stemmed, plus 2T brine
- 2 T capers, rinsed
- 2 cups Arugula
- 1 cup chopped, fresh basil
- 1/2 cup oil-packed sun-dried tomatoes, sliced thin
- 1/2 cup pitted kalamat olive, quartered
- 8 OZ dry Italian-style salami ( Genoa or Soppressata) cut into 3/8" dice
- 8 OZ fresh mozzarella cheese, cut into 3/8" dice, patted dry