LindaW1955's profile page
Recipes
FRENCH DIP SLIDERS
By LindaW1955
1. Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter softened
- 1 package Hawaiian sweet rolls 12 rolls total
- 1 pound deli roast beef*
- 12 slices Sargento provolone cheese separated, 1 package
- 1 and 1/2 cups French fried onions optional
- Seasoning
- 8 tablespoons unsalted butter
- 1 packet Au Jus seasoning mix separated
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon toasted sesame seeds
- 3/4 teaspoon dried minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon seasoned salt optional**
CRISPY PARMESAN POTATOES
By LindaW1955
1. In large bowl, toss potatoes with olive oil
- 2 lbs new potatoes, quartered
- 1/4 cup olive oil
- 2/3 cup seasoned bread crumbs
- 1/3 cup grated parmesan
SWEET AND SOUR CUCUMBERS
By LindaW1955
COOKS
- 2 cucumbers
- 1 onions
- 3 tap salt
- 1 cup sugar (I think you need to use less, maybe 3/4 cup)
- 1/2 cup whit3e vinegar
SPARKLING CITRUS SANGRIA - FEAST MAGAZINE
By LindaW1955
In a punch bowl or large pitcher, combine lemon, lime and orange juice with honey and stir to blend
- •juice of 1 lemon
- •juice of 1 lime
- •juice of 2 oranges
- •½ cup honey
- •1 750-milliliter bottle chilled Prosecco or other sparkling wine
- •1 lemon, sliced into wheels
- •1 lime, sliced into wheels
- •1 orange, sliced into wheels
- •ice
CHEESEBURGER SLIDERS
By LindaW1955
Combine ground beef salt pepper and garlic salt
- One package Hawaiian dollar sized rolls cut in half lengthwise
- 2 pounds lean ground beef
- 2 teaspoon salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- Six slices cheddar cheese
- Six slices fried bacon crumbled
- 1/2 onion, diced
- 2 tablespoons melted butter
- Sesame seeds
CHOCOLATE CREAM PIE - FEAST MAGAZINE
By LindaW1955
Preparation – Pudding | In a medium, heatproof bowl, combine chocolate chips, butter and vanilla
- Pudding
- •1½ cups 50 or 60 percent dark chocolate chips
- •2 Tbsp unsalted butter
- •1 tsp pure vanilla extract
- •²⁄₃ cup granulated sugar, divided
- •3 Tbsp cornstarch
- •2 Tbsp cocoa powder
- •pinch kosher salt
- •2 cups whole milk
- •1 cup heavy whipping cream, divided
- •3 egg yolks
- •1 9-inch prebaked chocolate cookie crumb crust
- Chantilly Cream
- •1½ cups heavy whipping cream
- •¼ cup powdered sugar
- •½ tsp pure vanilla extract
- •pinch kosher salt
GLAZED SWEET POTATO CUBES
By LindaW1955
Ladue News
- Cooking spray
- 2 T chopped pecans
- 2 T fresh orange juice
- 1 T honey
- 1 T light brown sugar
- 1 t olive oil
- 1/2 t vanilla extract
- 1/4 t ground cinnamon
- 1 lb sweet potato(es), peeled and cut into 1-inch cubes
BACON-WRAPPED MEATLOAF
By LindaW1955
COOK'S COUNTRY
- 1/4 C BBQ sauce
- 1 TBS cider vinegar
- 1 TBS Worcestershire sauce
- 1 TBS spicy brown mustard
- 17 square saltines crushed to equal 2/3 c
- 4 slices coarsely chopped bacon
- 12 slices whole THIN-sliced bacon
- 1 onion, chopped coarse
- 3 garlic cloves, minced
- 1/3 c whole milk
- 2 large eggs and 1 large yolk
- 1/3 cup minced fresh parsley
- 3/4 tap salt
- 1/2 tap pepper
- 1 1/2 labs 90% lean ground beef
ITALIAN ROAST POTATOES
By LindaW1955
NY TIMES via FB
- 2 1/2 lb waxy potatoes (red bliss, 6 medium), unpeeled, cut into 1" cubes
- 12 cloves garlic, peeled
- 2 tsp dried oregano
- 1/2 cup olive oil
- salt
STUFFED MUSHROOMS W/ PROSCIUTTO
By LindaW1955
1. Oven 350 degrees. Clean mushrooms, trim bottom of stems and separate stems from mushrooms
- 1-14 oz package large mushrooms
- 1 TBS extra-vrigin olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 4 oz thinly sliced prosciutto, finely chopped
- 2 cups baby spinach
- 1 cup plain dry breadcrumbs
- 1 1/2 cups vegetable stock, divided
- 1/2 cup finely shredded fontina cheese