LindaW1955's profile page
Recipes
PORK T-LOIN w/ GREEN BEANS AND POTS
By LindaW1955
COOK'S COUNTRY
- 2 TBS butter, softened
- 1 TBS minced fresh chives
- 1 garlic clove, minced to paste
- 1 # pork tenderloin
- 2 TBS Hoisin Sauce
- 1/2 to 1 lb green beans
- 1 lb fingerling potatoes, unpeeled, halved lengthwise
GRILLED MOZZARELLA AND SPINACH BLTS
By LindaW1955
1. Cook bacon over medium-high heat until crisp
- 12 slices thick cut bacon
- 1 medium clove garlic, finely chopped
- 3 cups lightly packed baby spinach
- Kosher salt and freshly ground black pepper
- 8 slices country style white bread
- 8 oz fresh mozzarella, sliced
- 1 large tomato, cored and thinly sliced
- 1 TBS EVOO
PASTA W/ TOMATO, BACON AND ONION
By LindaW1955
Use bucatini (thin, extra-long tubes) or linguini
- 2 tablespoons extra-virgin olive oil
- 6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
- 1 medium onion , chopped fine
- 1/2 teaspoon red pepper flakes or to taste
- 2 1/2 cups diced tomatoes with juice
- Table salt
- 1 pound bucatini , perciatelli, or linguine
- 1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)
ROYAL ICING
By LindaW1955
Flooding consistency - icing runs off beaters and melts back into bowl of icing Piping consistency ~ consistency of
- 4 cups (950 mL) confectioners' (powdered or icing) sugar
- 3 tablespoons (15 mL) meringue powder
- 1/2 teaspoon (2.5 mL) extract (vanilla, lemon, almond)
- 1/2 - 3/4 cup (120 - 180 mL) warm water
BACON AND EGG SKILLET
By LindaW1955
Preheat oven to 400 degrees
- 1/2 LB bacon
- 1 small onion, chopped
- 1 cup milk
- 9 eggs beaten or use egg substitute
- 1/4 tsp salt
- 1/8 tsp pepper
- 1-2 tsp pizza seasoning
- 1-15 oz can diced tomatoes, well-drained
- 2 cups shredded cheddar
PECAN CRUSTED CHICKEN SALAD
By LindaW1955
Preheat oven to 375 degrees Place cubed bread sans crust, herbs seasoning and pecans in processor and chop
- Chicken:
- 2 Boneless chicken breast
- 3/4 cup Chopped pecans
- 1/2 cup Bread crumbs from chewy rustic bread loaf (ciabatta bread)
- 1/2 tsp Each Thyme, Oregano, paprika
- 1/4 TSP CAYENNE
- Dressing:
- 1 tsp Parsley
- Salt and pepper
- Zest of one lemon
- Dipping mixture
- 2 Egg whites
- 2 tsp Corn starch
- Juice from 1/2 lemon
- Honey Mustard dressing
- 1/4 cup Honey
- 3 tbs Dijon mustard
- 3 tbs Olive oil
- 1 tbsp Minced shallot
- 1 tbs Juice of 1/2 lemon
- Whisk together above ingredients
- Salad
- 8 cups greens of your choice
- 1/2 cup thinly sliced red onion
- 4 oz mild goat cheese crumbled
SPINACH SALAD W/ CRANBERRIES AND FETA
By LindaW1955
CUISINE AT HOME
- 3 TBS EVOO
- 3 TBS raspberry vinegar
- 1 TBS minced shallots
- 1/4 tap each kosher salt and black pepper
- 5 OZ fresh baby spinach
- 1/4 c dried cranberries
- 1/4 cup crumbled feta cheese
- 3 TBS slivered almonds, toasted
CHICKEN BREASTS WITH LEMON
By LindaW1955
NY TIMES
- 1/2 cup flour
- S&P to taste
- 4 - 6 oz boneless, skinless chicken breasts
- 2 TBS EVOO
- 4 sprigs fresh thyme or 1 tap dried
- 2 TBS finely chopped shallot
- 2 tap finely chopped garlic
- 2 tap grated lemon zest
- 3 TBS lemon juice
- 1/2 cup chicken broth, fresh or canned
- 2 TBS butter
ONE HOUR ROAST CHICKEN
By LindaW1955
Be aware that the chicken may slightly overhang the skillet at first, but once browned it will shrink to fit; do no...
- 2 2
- tablespoons extra-virgin olive oil
- 1 1
- teaspoon minced fresh rosemaryq
- 1 1
- garlic clove, minced
- 1 1
- (3 1/2- to 4-pound) whole chicken, giblets discarded
- Salt and pepper