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Boiled Potatoes

Boiled Potatoes

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Put the potatoes in a medium saucepan and cover with cold water by 2 inches

  • 1 3/4 pounds red boiling potatoes
  • Kosher salt
  • 3 tablespoons butter, melted
  • 1 tablespoon freshly chopped parsley leaves
0/5 (0 Votes)

Cinnamon Rolls

Cinnamon Rolls

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For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil

  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packages active dry yeast (4 1/2 teaspoons)
  • 9 cups all-purpose flour, plus more for dusting
  • 1 heaping teaspoon baking powder
  • 1 scant teaspoon baking soda
  • 1 tablespoon salt
  • 2 cups melted butter, plus more as needed
  • 1/4 cup ground cinnamon, for sprinkling
  • 2 cups sugar, plus more as needed
  • 2 pounds powdered sugar
  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/4 cup strongly brewed coffee
  • Dash of salt
  • 1 tablespoon maple flavoring or maple extract
4.3/5 (21 Votes)

Red Wine Risotto with Peas

Red Wine Risotto with Peas

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Bring the broth to a simmer over medium-high heat

  • 3 1/2 cups canned low-salt chicken broth
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup arborio rice, or medium-grain white rice
  • 1/2 cup dry red wine
  • 1/3 cup frozen peas, defrosted, optional
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/2 cup grated Parmesan, plus additional for garnish
  • Salt and freshly ground black pepper
4.6/5 (12 Votes)

Double-Chocolate Profiteroles

Double-Chocolate Profiteroles

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Directions Heat oven to 400° F

  • 1/2 cup  (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon  granulated sugar
  • 1/4 teaspoon  kosher salt
  • 1 cup  all-purpose flour, spooned and leveled
  • 5 large eggs
  • 2 pints  chocolate ice cream (preferably dark)
  • Dark Chocolate Sauce
4.4/5 (16 Votes)

Tomato and Spring Onion Salad

Tomato and Spring Onion Salad

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Serve this salad alongside Florentine Dream Burgers and Squashed Rosemary Potato Fries

  • 2 pints cherry or grape tomatoes, halved
  • 2 bunches spring onions or green Vidalia onions, sliced
  • 1/2 cup (about 2 handfuls) chopped flat-leaf parsley
  • Salt and ground black pepper
  • 3 tablespoons EVOO – Extra Virgin Olive Oil (eyeball it)
  • 1 to 2 tablespoons red wine vinegar (eyeball it)
0/5 (0 Votes)

Baked Shells Casserole

Baked Shells Casserole

By

YUM-O!

  • 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 6 cloves garlic, finely chopped, divided
  • 1 large or 2 small to medium onions, finely chopped, divided
  • 1 small carrot, finely chopped or grated
  • Salt and pepper
  • 1 1/2 teaspoons oregano or marjoram, half a palmful
  • 1 teaspoon crushed red pepper flakes, 1/3 palmful
  • 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
  • 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/2 cup dry white or red wine
  • 2 cups chicken stock
  • 2 28-ounce cans Italian crushed tomatoes
  • 1 pound medium or large shell pasta (not extra-large stuffing shells)
  • 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
  • Freshly grated nutmeg, about 1/4 teaspoon
  • 2 cups fresh ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
  • 2 large egg yolks, lightly beaten
5/5 (2 Votes)

Strawberry Pie Recipe

Strawberry Pie Recipe

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Method Prepare Pie Crust Roll out pie dough to fit pie dish

  • Chilled pie dough for one 9-inch pie (see our pie crust recipe)
  • 5 cups (24 ounces or 680 grams) quartered and hulled strawberries
  • 1/4 (30 grams) cup cornstarch
  • 2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted according to the sweetness of strawberries
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1 tablespoon heavy or whipping cream
  • Whipped cream, optional
4.4/5 (21 Votes)

Lemon Pasta with Roasted Shrimp

Lemon Pasta with Roasted Shrimp

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Preheat the oven to 400 degrees F

  • 2 pounds (17 to 21 count) shrimp, peeled and deveined
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound angel hair pasta
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Zest and juice of 2 lemons
4.4/5 (28 Votes)

Beef Broccoli - Crock Pot

Beef Broccoli - Crock Pot

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Step One Slice beef into thin strips, cutting away larger portions of fat

  • 3 Pounds Chuck Roast
  • 1/2 Onion, sliced
  • 1 Jar Mandarin Stir Fry Sauce
  • 1 Package Frozen Broccoli
4/5 (1 Votes)

French Potato Salad with Mustard and Fines Herbes

French Potato Salad with Mustard and Fines Herbes

By

A light potato salad made with olive oil, lemon juice, champagne vinegar and herbs

  • 2 lbs small red potatoes, unpeeled, scrubbed and cut into 1/4 inch think slices
  • 1 tbs minced fresh oregano
  • 1 tbs minced fresh tarragon leaves
  • 1 tbs minced fresh chives
  • 1 small shallot, minced (about 2 Tbsp)
  • 2 tbs fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 medium garlic cloves, peeled
  • 1/2 tsp ground black pepper
  • 1/4 cups olive oil
  • 1 1/2 tbs Champagne vinegar or white wine vinegar
  • 2 tbs salt
4.5/5 (14 Votes)