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Cheese Fondue

Cheese Fondue

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Directions In a small bowl, coat the cheeses with cornstarch and set aside

  • 1/2 pound imported Swiss cheese, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 2 tablespoons cornstarch
  • 1 garlic clove, peeled
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon cherry brandy, such as kirsch
  • 1/2 teaspoon dry mustard
  • Pinch nutmeg
  • Assorted dippers
4.7/5 (3 Votes)

Slow Cooker Split Pea Soup

Slow Cooker Split Pea Soup

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1Arrange the split peas in the slow cooker in an even layer

  • 1 pound dried green split peas, rinsed
  • 2 medium carrots, peeled and medium dice
  • 2 medium celery stalks, medium dice
  • 1/2 medium yellow onion, medium dice
  • 2 medium garlic cloves, minced
  • 2 fresh Italian parsley sprigs
  • 1 bay leaf
  • 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
  • 4 cups (1 quart) low-sodium chicken broth
  • 2 cups water
  • Kosher salt
  • Freshly ground black pepper
0/5 (0 Votes)

Lemon and Herb Roasted Thanksgiving Turkey

Lemon and Herb Roasted Thanksgiving Turkey

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For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird w...

  • One 12- to 14-pound fresh turkey
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely minced fresh oregano
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced fresh tarragon
  • 1 tablespoon ground sumac
  • 1 tablespoon finely minced fresh thyme
  • 1 teaspoon finely minced shallots
  • Grated zest of 6 lemons (use 3 of the zested lemons below)
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 sprigs fresh parsley
  • 10 sprigs fresh thyme
  • 3 lemons, halved
  • 1 shallot, halved
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 onion, roughly chopped
  • Water or stock, for the roasting pan
  • 4 tablespoons (1/2 stick) unsalted butter
4.5/5 (6 Votes)

Crispy Cheddar Chicken

Crispy Cheddar Chicken

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1. Cut each chicken breast into 3 large chunks

  • Chicken:
  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley
  • Sauce:
  • 1 14 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter
4.4/5 (25 Votes)

Holly's Summer Sangria

Holly's Summer Sangria

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Refreshing and delicious! This is a large batch of homemade sangria

  • 1/2 pint blackberries, or other seasonal berries
  • 1/2 pint blueberries
  • 1/2 pineapple cored and cut into bite size chunks
  • 2 ripe peaches, cut into chunks, leave skin on
  • 2 ripe plums, leave skin on
  • (you can change up fruit anyway you like. Adjust to what you have or what is seasonal)
  • 1 cup orange juice
  • 1/2 cup Triple Sec
  • 1 l(1 1/2-liter) large bottle Pinot Grigio (I like Sutter Home) You can use any dry white wine you like.
  • 1 (1 1/2-liter) large bottle Malbac (I like Barefoot) Any dry red would be fine.
  • 1 liter sparkling flavored water (I like strawberry/watermelon) You can use any flavor you choose
4.5/5 (52 Votes)

Crisp Crab Cakes

Crisp Crab Cakes

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Crisp crab cakes are good to have on top of a fresh bed of greens or between two fluffy bread buns! Photograph

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/2 cup red bell pepper, finely chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 1 large egg, lightly beaten
  • 2 tablespoons nonfat milk
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1/2 teaspoon Old Bay Seasoning
  • Dash hot sauce
  • 1 pound lump crab or crab claw meat, picked over
  • Kosher salt and freshly ground pepper
  • Olive-oil cooking spray
4.3/5 (30 Votes)

Roasted Red and Yellow Beets with Balsamic Glaze

Roasted Red and Yellow Beets with Balsamic Glaze

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Prep Time: 10 minutes Cook Time: 45 minutes Servings: 8 Preheat an oven to 400°F

  • 1 1/2 lb. red beets, with greens attached
  • 1 1/2 lb. yellow beets, with greens attached
  • 2 Tbs. olive oil
  • 1/4 cup water
  • 1/2 cup aged balsamic vinegar
  • 3 Tbs. firmly packed brown sugar
  • Salt and freshly ground pepper to taste
4.5/5 (6 Votes)

Bacon-Cheddar Pinwheels

Bacon-Cheddar Pinwheels

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Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles

  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons ranch dressing
  • 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
  • 1/2 cup finely shredded cheddar cheese (2 oz)
  • 1/4 cup chopped green onions (4 medium)
4.6/5 (15 Votes)

B B Q Pork Roast

B B Q Pork Roast

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In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, ...

  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 3 teaspoons lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 (4-pound) pork loin roast
  • 1 cup barbeque sauce
0/5 (0 Votes)

Vidalia Onion Dip

Vidalia Onion Dip

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HEAT oven to 375ºF. MIX all ingredients until well blended

  • 2 cups KRAFT Real Mayo Mayonnaise
  • 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
  • 1 large Vidalia or Walla Walla onion, coarsely chopped
4.2/5 (15 Votes)