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Recipes
Espresso Brownies
By rhongaut
Espresso Brownies Coffee enhances the flavor of the chocolate in these dense brownies; serve them warm with a ...
- 1 cup butter, cut into pieces
- 6 ounces unsweetened chocolate, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 1/2 cups sugar
- 1/4 cup instant espresso powder
- 1/4 cup coffee-flavored liqueur
- 2 teaspoons vanilla
- 1 recipe Chocolate Glaze (see recipe below)
- Chocolate-covered coffee beans (optional)
- Chocolate Glaze
- 6 ounces coarsely chopped semisweet chocolate
- 1/4 cup butter
- 2 tablespoons milk
Hash Brown Potato Casserole
By rhongaut
Grease a 9 x 13 x 2" baking dish
- 2 cups cheddar cheese, shredded
- 1 can Cream of Chicken soup
- 1 cup sour cream
- 1/2 cup onion, finely chopped
- 1/4 cup butter, melted
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 32 oz. pkg. Hash Browns, thawed
- 1 cup Corn Flakes, crushed
- 1 tsp butter, melted
Potato and Leek Soup
By rhongaut
1) Melt butter in a large saucepan over medium heat then add onions and leeks
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth
- 1 cup heavy cream
- salt to taste
- fresh ground black pepper to taste
- 1 lb Bacon
Red Wine Marinade
By rhongaut
Cook for 5 minutes, cool and marinade meat overnight
- 1 cup red wine
- 3 Tbs. dijon mustard
- 1 Tbs. minced garlic
- 1/2 tsp. black pepper
- 1 tsp sugar
- 2 Tbs. vegetable oil
Chicken Salad
By rhongaut
Boil water and chicken stock in a tall stock pot
- 6 - 7 chicken breasts, with bone
- 2 bay leaves
- 1 tsp. chives
- 3 tsp. Italian seasoning
- 1/4 tsp. cayenne pepper
- salt and pepper
- garlic powder
- onions chips
- 10 splashes hot sauce
- 4 Tbs. sweet relish
- 6 boiled eggs
- 2 stalks green onions
- 4 stalks celery, chopped roughly
- 6 carrots, chopped roughly
- 1 32 0z. box chicken broth
- 1 cup or more mayonnaise
Gooey Surprise Cakes
By rhongaut
Preheat oven to 350 degrees
- Topping:
- 1 box yellow cake mix
- 1 egg, lightly beaten
- 1 stick butter, melted
- 1 8 oz. package cream cheese
- 1 box confectioners sugar
- 2 eggs, lightly beaten
- 8 oz. chocolate chips
- 8 oz. coconut
- 1 1/2 cups chopped pecans
Mascarpone Semifreddo with Cherry-Port Sauce
By rhongaut
1. Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan
- Sauce:
- 1 cup ruby port
- 1/3 cup granulated sugar
- 3/4 cup dried cherries (4.5 oz.)
- Semifreddo:
- 1 cup plus 1 Tbs. mascarpone cheese
- 3/4 cup heavy cream
- 1 Tbs. confectioners' sugar
- coarse salt
- 1 1/2 oz. bittersweet chocolate, finely chopped
- 8 store-bought chocolate wafer cookies
Baked Macaroni and Cheese
By rhongaut
Boil macaroni according to package directions to the al dente stage
- 12 oz. small elbow macaroni
- 12 oz. swiss cheese, coarsely grated
- 12 oz. cheddar cheese, grated
- 1 can evaporated milk (12 oz. can)
- 1 onion (small), minced
- 1-2 garlic cloves, minced
- 1 Tbs. basil, dried
- 2 Eggs
- 4 oz. parmesan cheese, grated
- 6 Tbs. butter
- salt and pepper to taste
Baked Artichoke Spread
By rhongaut
In a medium bowl place artichoke hearts, mayonnaise, cheese and dressing mix
- 1 can Artichoke hearts (14 oz.), drained and chopped
- 1 cup grated Parmesan Cheese
- 1 cup Mayonnaise
- 1 pkg. Good Seasonings Italian Dressing Mix
Chess Squares
By rhongaut
Preheat oven to 350 degrees
- Topping:
- 1 box yellow cake mix
- 1 egg
- 1 stick butter, melted
- 1 cup pecans, chopped
- 1 8 oz. package cream cheese, softened
- 1 box confectioners sugar
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract