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Recipes
Mashed Potato Cups
By NiteSki
1. In a large bowl, beat the mashed potatoes, milk, butter, salt and pepper until smooth
- 6 cups hot mashed potatoes (without added milk and butter)
- 1/2 cup 2% milk
- 1/4 cup butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided
- 2 tablespoons minced fresh parsley
- 1 . In a large bowl, beat the mashed potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley.
- 2 . Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.
- 3 . To use frozen potato cups: Thaw in the refrigerator. Bake as directed. Yield: 2 pans (6 servings each).
Monte Cristo Grilled Cheese Sandwich
By NiteSki
makes 2 sandwiches For each sandwich, place a slice of Swiss cheese on each piece of bread
- 4 slices day old bread, preferably thick-sliced brioche (day old, slightly dried out bread will soak up the egg better)
- 4 slices Swiss cheese
- 2-4 thin slices ham
- 2-4 slices of roast chicken breast
- 2 eggs lightly beaten
- 2 tablespoons milk
- 2 tablespoons softened butter
- 2 tablespoons olive oil
- salt and pepper to taste
"THE" Creamy, Sweet Salad
By NiteSki
Dissolve gelatin in boiling water
- Topping
- 2 packages (4-serving size each) strawberry gelatin
- 2 cups boiling water
- 2 boxes (16 oz each) frozen sweetened strawberries, thawed
- Crust
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons sugar
- Filling
- 1 container (8 oz) frozen whipped topping, thawed
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
Homemade Sweetened Condensed Milk
By NiteSki
Combine all ingredients in a small bowl and beat well with wire whisk until smooth
- 1 cup nonfat dry milk powder
- 2/3 cup sugar
- 1/3 cup boiling water
- 3 Tbsp. butter
Horchata (Rice-Cinnamon Drink)
By NiteSki
Place the rice in a bowl with enough hot water to cover it completely
- 2 cups long-grained white rice
- 2 cups water
- 2 quarts low or non-fat milk
- 1 cup sugar
- 2 tsp vanilla
- 1 teaspoon ground cinnamon
Cinnamon Sugar Popovers
By NiteSki
In a blender, combine milk, eggs, and 1 tablespoon melted butter (cooled)
- 1 Cup Whole Milk
- 2 Large Eggs
- 1 Tablespoon Unsalted Butter, melted and cooled
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- pinch of salt
- 1/2 Teaspoon Pure Vanilla Extract
- 2-3 Tablespoon Vegetable Oil
- 4 Tablespoons Unsalted Butter, melted
- 1/2 Cup Sugar
- 1 +1/2 Teaspoon Ground Cinnamon
Pickled Cinnamon Cider Apples
By NiteSki
These cool, crisp and slightly sour Pickled Cinnamon Cider Apples are a welcome addition to any fall menu
- 2 pounds apples
- 1 cup white vinegar
- 1 cup apple cider
- 1 cup water
- 3 tablespoons light brown sugar
- 1 1/2 tablespoons coarse salt
- 1 tablespoon whole white peppercorns
- 2-3 cinnamon sticks
Caribbean Jerk Chicken
By NiteSki
For marinade, combine Mayonnaise, seasoning and soy sauce
- 2 Tbsp. Mayonnaise
- 2 Tbsp. Caribbean Jerk seasoning blend
- 2 Tbsp. soy sauce
- 4 boneless, skinless chicken breasts (about 1 lb.)
Preserved Peaches
By NiteSki
Recipe from the Tasting Table Test Kitchen
- 3 pounds peaches
- 4 cups water
- 1 cup sugar
- 4 lemon thyme sprigs, divided
- Twi 2-inch strips orange peel, removed using a vegetable peeler, divided
Bourbon Chicken
By NiteSki
Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restauran...
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1 ⁄4 teaspoon ginger
- 3 ⁄4 teaspoon crushed red pepper flakes
- 1 ⁄4 cup apple juice
- 1 ⁄3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 ⁄2 cup water
- 1 ⁄3 cup soy sauce