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Recipes
Brussels Sprouts and Fingerling Potatoes
By cmschnettler
1. Heat oven to 400 degrees F
- 2 pounds brussels sprouts, trimmed and halved
- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 1/4 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cooked, chopped bacon
Crab Cakes with Chipotle Mayonnaise
By cmschnettler
Chipotle Mayonnaise: Wearing rubber gloves, finely chop Chipotle peppers
- Chipotle Mayonnaise:
- 1 pkg (7 oz/200g) frozen crabmeat, thawed
- 1/3 cup (75 mL) finely diced sweet red pepper
- 1/4 cup (50 mL) finely diced sweet green pepper
- 1/4 cup (50 mL) chopped green onion
- 1 egg, beaten
- 1-1/4 cup (300 mL) dry breadcrumbs
- 2 tbsp (30 mL) vegetable_oil
- 2 chipotle pepper
- 1/2 cup (125 mL) light mayonnaise
- 1 tbsp (15 mL) adobo_sauce
- dash worcestershire sauce
Cabbage Roll Soup
By cmschnettler
Heat the olive oil in a large pot over medium high heat
- 2 teaspoons olive oil
- to and pepper to taste
- 1 90% ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 8 ounce cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Roast Turkey with Mustard-Maple Glaze
By cmschnettler
Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pep...
- 1 1/2 cups grade-B pure maple syrup
- 2 heaping tablespoons dijon mustard
- 2 heaping tablespoons prepared horseradish, drained
- 1 tablespoon ancho chile powder
- Kosher salt and freshly ground pepper
- 1 17 -pound fresh turkey, patted dry (neck and giblets removed)
- Kosher salt and freshly ground pepper
- 10 tablespoons unsalted butter, slightly softened
- 12 cups homemade chicken stock
- 3 large carrots, cut into 2-inch pieces
- 3 large stalks celery, cut into 2-inch pieces
- 2 large onions, quartered
- 1 stick unsalted butter
- 7 tablespoons all-purpose flour
- Splash of dry white wine (optional)
- 1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
- Kosher salt and freshly ground pepper
Cranberry Scones
By cmschnettler
Move oven rack to middle position, preheat oven to 450 F; line baking sheet with parchment paper
- Ingredients:
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/4 pieces
- 3/4 cup cranberries
- 1 cup heavy cream
- 1 tablespoon orange juice
- Icing:
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/2 tablespoon milk
Mexican Seven-Layer Salad
By cmschnettler
1. Whisk all dressing ingredients in small bowl
- DRESSING
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 tablespoon lime juice
- 2 teaspoons mashed chipotle chile in adobo sauce*
- 1 teaspoon grated lime peel
- SALAD
- 6 cups torn romaine lettuce, divided
- 1 cup cooked corn kernels
- 1 cup diced seeded tomato
- 1 avocado, diced (about 1 cup)
- 1 cup diced orange bell pepper
- 1 cup canned black beans, drained, rinsed
- 1 cup finely diced red onion
- 1 cup diced pepper Jack cheese
- 1 cup coarsely crushed tortilla chips
Egg Roll Stir-Fry
By cmschnettler
Cook and crumble ground meat with onions in a very large skillet until meat is cooked through
- 1 pound ground beef or pork
- 1 large onion, diced
- 1 small head of cabbage
- 3 carrots
- 4-5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- Wonton strips, fried
Economy Pound Cake
By cmschnettler
Heat the oven to 350 F. Coat a Bundt pan with baking spray (a blend of oil and flour)
- 1/2 pound (2 sticks) unsalted butter, softened
- 2 cups superfine sugar
- 4 eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace
- 1/4 teaspoon nutmeg
- 2 teaspoons baking powder
- 3 cups cake flour
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Powdered sugar, to dust
- Fresh berries, to serve
Mexican Style Lasagna
By cmschnettler
HEAT oven to 400°F. BROWN meat in large skillet; drain
- 1-1/2 lb. ground beef
- 1/4 cup water
- 1/4 lb. (4 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
- 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
- 6 flour tortillas (6 inch)
- 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
- 1 can refried beans
- 1 can black olives, sliced
Southwestern Beef & Bean Burger Wraps
By cmschnettler
Kids and adults alike will love these quick, zippy burgers
- 12 ounces 93%-lean ground beef see savings
- 1 cup refried beans see savings
- 1/2 cup chopped fresh cilantro see savings
- 1 tablespoon chopped pickled jalapenos see savings
- 1 avocado, peeled and pitted see savings
- 1/2 cup prepared salsa see savings
- 1/8 teaspoon garlic powder see savings
- 4 whole-wheat tortillas, warmed (see Tip) see savings
- 2 cups shredded romaine lettuce see savings
- 1/2 cup shredded pepper Jack cheese see savings
- 1 lime, cut into 4 wedges see savings