Connie's profile page
Recipes
Cream Cheese Stuffed New Potatoes
By Connie
Directions In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inse...
- Ingredients
- Salt
- 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
- 1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
- 4 tablespoons (1/2 stick) butter, softened
- 1/3 cup whipping cream
- Freshly ground black pepper
- Finely chopped fresh parsley leaves
- Red caviar, for garnish, optional
- Directions
- In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them.
- With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.
- Garnish with a fine sprinkling of parsley. *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!
- Stand potatoes on cut end on a platter to serve
Pork Steaks
By Connie
Directions: 1. Melt butter in a skillet, and mix in the soy sauce
- Ingredients:
- 1/4 cup butter
- 1/4 cup soy sauce
- 1 bunch green onions
- 2 cloves garlic, minced
- 6 pork butt steaks
Plain Pound Cake:
By Connie
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Roasted Sweet Potato Fries
By Connie
Directions Preheat the oven to 450 degrees F
- Ingredients
- 2 large sweet potatoes, peeled
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon vegetable oil, plus 2 teaspoons
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper, or to taste
Tagliarelle with Truffle Butter
By Connie
Directions Add 1 tablespoon salt to a large pot of water and bring to a boil
- Ingredients
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Hot Corn Dip (Trisha Yearwood)
By Connie
Preheat oven to 350 degrees
- 2 11-oz. cans Mexican corn, drained
- 2 4 1/2 oz. cans chopped green chilies, drained
- 2 c. grated Monterey Jack cheese (about 8 oz.)
- 3/4 c. grated Parmesan cheese
- 1 c. mayonnaise
- Corn chips, for dipping
- Preheat oven to 350 degrees. Grease a 9x13x2 inch casserole dish.
Blueberry Coffeecake
By Connie
From Kathy Ohl
- Topping:
- 1 cup soft butter
- 1-1/4 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1 tsp cinammon 2 cups blueberries walnuts if desired
POPOVERS
By Connie
Directions: Heat oven to 400 Mix all ingredients and put in greased tins or cups
- Ingredients:
- 3 eggs
- ¾ cup flour
- 1 cup milk
- Herbs De-provance
- fresh parsley
- salt
- ¾ cup parmesan cheese
Beef Bourguignon II
By Connie
Directions: 1. In a small bowl, combine the flour, salt and ground black pepper
- Ingredients:
- Ready In: 3 Hours 20 Minutes
- "Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking."
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds cubed stew meat
- 4 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 2 cups red wine
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 (6 ounce) can sliced mushrooms
- 1 (16 ounce) can canned onions
Lemon Meringue Tea Cakes
By Connie
Directions Preheat oven to 350 degrees F
- Ingredients
- • 1 (18-ounce) box lemon cake mix
- • 1 (8-ounce) container cool whip
- • 1 egg white plus 1 cup egg whites
- • 2 cups milk
- • 2 (3.4-ounce) packages instant lemon pudding mix
- • 2 tablespoons sugar
- • 1/2 teaspoon cream of tartar
- • 1 lemon, zested