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Recipes
Sausage Bread Brunch Sandwich
By HeidiHo5
For the asparagus: Preheat the oven to 400 degrees F
- Citrus Herb Sauce:
- 8 8 8 asparagus spears, trimmed and cut in thirds on the bias
- Olive oil, for drizzling
- Kosher salt and pepper
- 1/2 1/2 1/2 cup creme fraiche
- 1/4 1/4 1/4 cup chopped fresh chives
- 1 1 1 tablespoon Dijon mustard
- 1 1 1 tablespoon chopped fresh parsley
- 1/2 of 1/2 lemon
- Kosher salt and pepper
- Sandwich Build:
- 8 8 8 slices leftover Grandma Kay's Sausage Bread, recipe follows
- 2 2 2 tablespoons canola oil
- 4 4 4 eggs
- Grandma Kay's Sausage Bread:
- 2 2 2 tablespoons olive oil, plus more for brushing
- 1 1 1 pound sweet Italian sausages, removed from casing
- 4 4 4 ounces pepperoni, cut into squares
- 4 4 4 ounces Genoa salami, thinly sliced and cut into squares
- 8 8 8 ounces shredded mozzarella
- 1 1/2 1 1/2 1/2 loaves frozen or fresh pizza dough, defrosted, such as Rhodes
Rugelach
By HeidiHo5
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Emeril Lagasse's Pot Roast Dianne
By HeidiHo5
Add the potatoes, carrots, shallots, 1 teaspoon of the salt, and ¾ teaspoon of the pepper to a 6-quart slow cooker
- 1 1/2 pounds small to medium Red Bliss potatoes, quartered
- 1 pound carrots cut into 3-inch lengths
- 1 pound shallots, peeled, halved if large, with root end left intact
- 3 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper, plus more for garnish
- One 3 1/2-to 4-pound bone-in beef chuck roast
- 8 cloves garlic, sliced
- 1 cup homemade beef stock (see page 6) or packaged low-sodium beef broth
- 6 tablespoons cognac
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1/2 cup chopped fresh parsley leaves, plus more for garnish
- Fleur de sel, for garnish, if desired
- Hot crusty bread, for serving
Apple Streusel Cake with Cream Cheese Glaze
By HeidiHo5
Preheat oven to 325 degrees
- for the cake-
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup peeled, diced apple (1/4 inch pieces)
- 1/3 cup canola oil
- 2 eggs
- 1/4 cup low fat buttermilk
- 1/4 cup low fat sour cream
- 1 teaspoon vanilla extract
- for the streusel-
- 3/4 cup oats
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/3 cup butter
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts
- for the glaze-
- 3 oz. softened cream cheese
- 1 1/2 tablespoons softened margarine or butter
- 2/3 cup powdered sugar
- 1/4 teaspoon vanilla
- 3 tablespoons milk, or enough to make it a glazing consistency
Spinach, Artichoke and Chicken Penne
By HeidiHo5
Bring a large pot of water to a boil for pasta
- 1 pound penne rigate or whole wheat or whole grain penne rigate
- 3/4 pound boneless, skinless chicken breast, 2 small pieces
- 1 bay leaf
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- Black pepper
- 2 slightly rounded tablespoons flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup cream or whole milk
- A few grates of nutmeg
- 1 cup grated Asiago or provolone cheese
- 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
- 1 14-ounce can artichoke hearts in water, drained well and chopped
- Freshly grated Parmigiano-Reggiano
Sweet Potato Casserole
By HeidiHo5
For the sweet potatoes: Heat the oven to 350 degrees F
- 8 sweet potatoes
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- Coarse salt and freshly ground black pepper
- 1/2 cup pecans
- 1/4 cup packed dark brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
French Toast with Berry Butters
By HeidiHo5
For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whi...
- Berry Butters:
- 1 pound (4 sticks) unsalted butter, softened
- 1/2 cup blackberries
- 1/2 cup raspberries
- French Toast:
- 1 loaf crusty bread, such as baguette, French loaf, etc.
- 4 whole egg yolks
- 2 cups half-and-half
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Butter, for frying
- Sifted powdered sugar, for serving, optional
- Maple syrup, warm, for serving
Sweet Potato Casserole
By HeidiHo5
1.Preheat oven to 350 degrees F (175 degrees C)
- Topping:
- 5 sweet potatoes, peeled and sliced (or canned)
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1 tablespoon milk or light cream
- 1 tablespoon vanilla
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 (10.5 ounce) package miniature marshmallows
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 3/4 cup Quaker quick cooking oats
- 1/2 cup softened butter
Pumpkin Pie Cinnamon Rolls
By HeidiHo5
Well. It wasn’t very long before I tried making those same rolls with “x” amount of other fillings – Apple ...
- 2 cans Pillsbury Crescent Rounds
- 4 tablespoons butter, melted
- 1/2 cup pumpkin puree (not pie filling)
- 1 tablespoon milk
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4-oz cream cheese, softened
- 1-1/2 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing
By HeidiHo5
For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and ...
- Fennel and Golden Raisin Stuffing:
- 1/3 cup golden raisins
- 2 tablespoons butter
- EVOO, as needed
- 3 to 4 cloves garlic, finely chopped
- 1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds
- 1 onion, chopped Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 pound ground pork
- 4 tablespoons lightly toasted pine nuts
- 2 tablespoons chopped fresh thyme
- Prosciutto-Wrapped Pork Roast:
- One 3-pound trimmed boneless pork loin
- Salt and freshly ground black pepper
- 1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta
- EVOO, as needed
- 2 pounds small Yukon or white potatoes, halved
- 24 cipollini onions, boiled 3 minutes
- 4 tablespoons chopped fresh rosemary
- 3 heads garlic, halved horizontally
- 1 cup white wine
- 1 cup chicken stock
- 4 tablespoons butter
- Special equipment: butcher's twine