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Recipes
NAVAJO TACO
By keenan
Make fry bread: Mix all bread ingredients together and let raise once
- Toppings:
- 2 lbs. hamburger
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tbsp. chili powder
- 2 tbsp. ketchup
- 2 tsp. garlic powder
- 3 tsp. salt
- 1 tbsp. Accent
- 2 tbsp. sugar
- Fry Bread:
- 1 qt. buttermilk, warm
- 2 tbsp. sugar
- 2 eggs, beaten
- 1 1/2 tsp. salt
- 1/2 tsp. soda
- 2 tbsp. yeast softened in 3/4 c. buttermilk
- 2 tbsp. oil
- 3 tsp. baking powder
- 6-8 c. flour
Brown Sugar & Balsamic Glazed Pork
By keenan
Crock pot recipe
- For the Glaze:
- 1 (2 pound) boneless pork tenderloin (or regular pork loin)
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Peanut Butter Cup Cheesecake
By keenan
In a small bowl, combine the cracker crumbs, sugar and butter
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 2 packages (8 ounces each) fat-free cream cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 3/4 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Chocolate Cheesecake Bars
By keenan
Unroll dough into 2 long rectangles
- 1 can (8 oz) refrigerated crescent dinner rolls
- 2 packages (3 oz each) cream cheese, softened
- 3 tablespoons sugar
- 1 egg
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup caramel topping
Crab-Swiss Melt With Asparagus
By keenan
This sandwich is not built for a panini press, as the filling is too soft and would squish out the sides under the ...
- 16 thin asparagus spears (about 8 ounces)
- Olive oil
- Kosher salt or coarse sea salt
- 1 lemon
- Leaves from 3 or 4 stems tarragon
- 12 to 15 chives
- 4 ounces goat cheese
- 1/4 cup low-fat mayonnaise (do not use nonfat)
- 6 to 8 ounces lump crabmeat
- Freshly ground black pepper
- 8 sandwich-size slices crusty, firm bread, such as sourdough or ciabatta
- 4 slices Swiss or Emmenthaler cheese (4 ounces total)
Venison Sauerbraten
By keenan
Sauerbraten comes in as many varieties as there are cooks
- 3-4 pound roast of venison (or beef chuck)
- 1 bottle of red wine
- 1/2 cup red wine vinegar
- 2 cups water
- 1 Tbsp black peppercorns
- 1 Tbsp juniper berries
- 1 Tbsp mustard seed
- 6-8 cloves
- 3-5 bay leaves
- 1 Tbsp dried thyme
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 1/4 cup melted butter or olive oil
- 8 ginger snap cookies
- 3 Tbsp butter
- 2 Tbsp flour
- Salt
Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce
By keenan
Preheat the oven to 400 degrees F
- 2 rock lobster tails
- 1 tablespoon vegetable oil
- 1/4 pound pancetta or bacon, chopped
- 1/2 cup chopped shallots
- 3 tablespoons minced celery
- 2 teaspoons minced garlic
- 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
- Salt and freshly ground black pepper
- 2 tablespoons minced green onions
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley leaves
- 1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied
- Steamed fresh asparagus, as accompaniment
- Bearnaise Sauce, recipe follows
Trattoria-Style Shrimp Fettuccine
By keenan
Heat large covered saucepot of salted water to boiling on high
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 medium (6- to 8-ounce) onion, chopped
- 2 cloves) garlic, thinly sliced
- 1/2 cup dry white wine
- 1 bottle (8-ounce) clam juice
- Salt
- 1 pound shelled and deveined large shrimp
- 1 bag (5- to 6-ounce) baby spinach
- 1/3 cup (loosely packed) fresh parsley leaves, chopped
Rhubarb Pie
By keenan
Toss the rhubarb pieces with sugar, flour and cinnamon
- 5 cups sliced [fresh] rhubarb, cut into about 3/4 inch pieces
- 1 1/4 cups sugar
- 5 tablespoons flour
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons butter [in tiny pieces]
Peanut Butter Cream Cheese Frosting
By keenan
For Peanut Butter and Jelly Cupcakes
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups confectioners' sugar