SandyC's profile page
Recipes
Chocolate French Toast (pain perdu)
By SandyC
In a small pot over low heat, add 1/4 cup of the cream, the milk, 3 tablespoons of the butter, the sugar, vanilla a...
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1/2 cup semisweet chocolate chips or chopped chocolate
- 2 large eggs
- 6 slices white bread, crusts removed and cut into triangles
- Special equipment: 9 by 5-inch baking dish
Pioneer Woman's Chex Party Mix
By SandyC
Preparation Instructions Dump cereal into a large mixing bowl
- 3 cups Corn Chex
- 3 cups Wheat Chex
- 3 cups Rice Chex
- 2 cups Pretzel Sticks
- 2 cups Mixed Nuts
- 1 stick (to 1 1/2 Sticks) Butter)
- 3 Tablespoons Worcestershire Sauce
- 6 dashes (to 12 Dashes) Tabasco Sauce
- 3 cloves (to 5) Garlic, Mashed
- 1 teaspoon Lawry's Seasoned Salt
- 1/4 teaspoon Onion Powder
Bisquick Sweet Muffins
By SandyC
Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking...
- 2/3 cup milk
- 2 tablespoons vegetable oil, or butter or margarine, melted
- 1 egg
- 2 cups Original Bisquick® mix
- 1/3 cup sugar
Spinach and Citrus Salad with Sweet and Spicy Pecans
By SandyC
Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes
- 3 cups fresh spinach, washed and dried, cut into chiffonade
- 2 green onions, chopped
- 1 orange, supremed and halved
- 1 tablespoon butter
- 1/2 teaspoon sugar
- 1/2 cup pecan halves
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- Citrus Dressing, recipe follows
- 1 teaspoon Dijon mustard
- 2 tablespoons orange or grapefruit juice (or a combination)
- 3 tablespoons canola oil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Jennifer Dubbs' Beer Battered Chicken Fried Steak
By SandyC
step 1 ingredients 1 1/2 cups Flour 2 teaspoons Kosher Salt 2 teaspoon freshly Ground Pepper 1/8 teaspoon Ca...
- For the Gravy:
- 4 tenderized Top Round Steaks (about 1/2 pound each)
- 1 1/2 cups Flour
- 2 teaspoons Kosher Salt
- 2 teaspoon freshly Ground Pepper
- 1/8 teaspoon Cayenne Pepper
- pinch of Garlic Powder
- pinch of Table Salt
- 2 Eggs (beaten)
- 1/2 cup Buttermilk
- 1/2 cup Beer
- 2 cups Garlic-Infused Olive Oil
- 2 tablespoons Fat from pan
- 2 tablespoons Flour mixture from above
- 1 1/2 cups Milk (2 cups depending on desired consistency)
Piquillo Pepper Orzo
By SandyC
Serve alongside Spanish-Style Chicken with Crispy Chorizo and Chimichurri
- Salt
- 1/2 pound orzo
- 1 10-ounce jar piquillo peppers, drained
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 2 cloves garlic, finely chopped or grated
- Salt and ground black pepper
- A few dashes hot sauce, such as Tabasco
Mario Batali's Braised Kale
By SandyC
step 1 ingredients Olive Oil 1 Onion (sliced thinly) Salt and Pepper 5 Garlic cloves (sliced thinly) 1 te...
- 2 bunches Kale (chopped)
- 5 Garlic cloves (sliced thinly)
- 1 Onion (sliced thinly)
- 1 cup Water
- 1 teaspoon Chili Flakes
- Olive Oil
- Salt and Pepper
Colcannon
By SandyC
Directions Steam the potatoes in their skins for 30 minutes
- 3 pounds potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded
- 1 (1-pound) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
Alfredo Potato Finger Fries
By SandyC
Serve these alongside Marsala Mushroom Burgers
- 2 pounds fingerling potatoes, halved
- 1/2 stick butter
- 1 clove garlic, crushed
- Salt and ground black pepper
- 1/4 cup Parmigiano Reggiano, grated
Michael Symon's Shrimp and Spring Vegetable Pasta
By SandyC
step 1 ingredients 1 pound Linguini (fresh or dried) instructions Bring a large pot of water to...
- 1 pound Linguini (fresh or dried)
- 2 tablespoons Extra Virgin Olive Oil (plus more for finishing)
- 1 pound medium Shrimp (peeled and deveined)
- Salt and freshly ground Pepper to taste
- 2 Garlic cloves (sliced)
- 1 cup Spring Peas
- 1 cup pasta Water
- 1 small bunch Asparagus (trimmed and sliced)
- 1/2 cup Mint leaves (torn)
- 1 cup Feta Cheese (crumbled
- optional)