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Recipes
Grilled Sweet Potatoes with Lime and Cilantro
By cmschnettler
Prep 10 min Cook 10 min Ready 20 min Parcook the potatoes: Place in a pot of water and boil until...
- 3 sweet potato, unpeeled
- 1 kosher salt
- 2 tsp lime, zest finely grated
- 1 pinch cayenne pepper
- 1/4 cup canola oil
- 1 black pepper, freshly ground
- 1/4 cup fresh cilantro, finely chopped
Thousand Island Dressing
By cmschnettler
Mix ingredients together & chill thoroughly
- Mayonnaise
- Ketchup
- Yellow mustard
- Pickle relish
- Onion flakes
- Worcestershire sauce
- Salad Elegance
- Tobasco
Fudge Nut Cake
By cmschnettler
Preheat oven to 350°. Grease a 9x13 baking dish and set aside
- 3 sticks (11/2 Cups) butter, melted and cooled (Marjorie uses unsalted butter)
- 21/2 Cups sugar
- 1 TB. PURE VANILLA EXTRACT
- 6 large eggs
- 1 TB. instant coffee crystals or espresso powder
- 11/2 Cups all-purpose flour
- 1 Cup NATURAL COCOA POWDER
- 1 tsp. baking powder
- 1 tsp. PENZEYS CINNAMON
- 1 Cup semisweet chocolate chips
- 1 Cup chopped pecans or walnuts
- Prep. time: 20 minutes
- Baking time: 40-45 minutes
- Serves: 15-18
Horseradish Shrimp
By cmschnettler
Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl;...
- 1/4 cup tomato paste
- 1/4 cup horseradish, drained
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3/4 teaspoon hot sauce
- Kosher salt and freshly ground pepper
- 2 pounds large shrimp, peeled and deveined (tails left on)
- Lemon wedges, for serving
Poblano Potato Salad
By cmschnettler
Put the potatoes in a large pot and add salted water to cover
- 2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
- 3 ears fresh corn, husks and silks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped
- 1 cup chopped scallions (white and pale green parts only)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Salad with Avocado Dressing
By cmschnettler
To prepare the dressing: place all ingredients in a blender or food processor and blend until smooth
- Avocado Dressing:
- 2 large ripe avocados
- 1 cup sour cream
- 1 cup light cream
- 1 tablespoon grated onion
- 1 dash cayenne
- 1 teaspoon salt
- 2 garlic cloves, crushed
- 2 tablespoons lemon juice
- Salad:
- 4 heads Bibb or Romaine lettuce (torn into bite-size pieces)
- 16 crispy cooked thick bacon
Mushroom Quesadillas
By cmschnettler
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat
- 3 tablespoons unsalted butter
- 12 ounces sliced white mushrooms (5 to 6 cups)
- Kosher salt and freshly ground pepper
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 1/2 cups grated havarti cheese (about 6 ounces)
- 1 teaspoon dried oregano (preferably Mexican)
- 4 10-inch flour tortillas
Spicy Ginger Pickles
By cmschnettler
1. In a small saucepan, combine the vinegar, water, sugar and salt and bring to a boil over medium-high heat, stirr...
- 1 1/2 cups rice vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 4 tsp kosher salt
- 1/2 English (hothouse) cucumber, thinly sliced
- 1 small white onion, thinly sliced into rounds
- 1 jalapeno pepper, thinly sliced
- 2 tsp finely chopped peeled fresh ginger
Chicken Chile Spaghetti
By cmschnettler
Place whole chicken in large pot or Dutch oven and cover with water
- 1 (2 to 3 pound) whole chicken
- 12 ounces vermicelli pasta
- 3/4 cup butter
- 4 stalks celery, chopped
- 1 clove garlic, minced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 pound shredded Mexican cheese
- 2 (4.5 ounce) cans sliced mushrooms
Chicken Enchilada Casserole
By cmschnettler
In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and...
- 1/4 cup slivered almonds
- 1/4 cup chopped onion
- 2 tablespoons butter or margarine
- 1 4 ounce can diced green chile peppers, drained
- 1 3 ounce package cream cheese, softened
- 1 tablespoon milk
- 1/4 teaspoon ground cumin
- 2 cups chopped cooked chicken or turkey
- 12 7 inches flour tortillas or 6-inch corn tortillas
- 1 10 3/4 ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
- 1 8 ounce carton light dairy sour cream
- 1 cup milk
- 3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)
- 2 tablespoons slivered almonds