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Recipes
Hot Reuben Pot Pie
By keenan
Heat oven to 375°F. Spray 2-quart round casserole with cooking spray
- 1 can (14 oz) sauerkraut, drained
- 1/2 cup chili sauce
- 1/4 cup mayonnaise
- 1 lb sliced corned beef (from deli), cut into 1/2-inch strips
- 1 can (12 oz) refrigerated buttermilk biscuits
- 1 cup shredded Swiss cheese (4 oz)
Peaches & Cream French Toast
By keenan
In a small saucepan, combine the brown sugar, butter and corn syrup
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons corn syrup
- 1 can (29 ounces) sliced peaches, drained
- 1 loaf (1 pound) day-old French bread, cubed
- 1 package (8 ounces) cream cheese, cubed
- 12 eggs
- 1-1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
Rhubarb-Gingersnap Icebox Pie
By keenan
Rhubarb-Gingersnap Icebox Pie With its crumbly gingersnap crust and ice cream filling, this is the way to put late...
- Crust
- Nonstick vegetable oil spray
- 1 cup ground gingersnap cookies (20-30 cookies, depending on brand, ground in a food processor)
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- Rhubarb Compote
- 1 cup fruity red wine, such as Shiraz
- 3/4 cup sugar
- 3/4 pound fresh rhubarb, cut lengthwise into 1/3" slices, then crosswise into 1 1/2"-long pieces (about 3 cups), or frozen rhubarb, thawed
- Assembly
- 1 quart good-quality vanilla ice cream
- 1/4 cup chilled heavy cream
- 1/4 cup crème fraîche or sour cream
- 1 tablespoon sugar
Spinach Ricotta Prosciutto Cups (Gluten Free)
By keenan
Preheat the oven to 350 degrees F
- 4 Cloves Garlic, minced
- 1 Cup Fresh Chopped Spinach
- 1/2 Pound Prosciutto, thinly sliced
- 1 Cup Ricotta Cheese
- Salt and Pepper To Taste
Mini Ice Cream Cookie Cups
By keenan
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 package (16 oz) refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar
- 1/3 cup Walnuts, finely chopped
- 1/2 cup semi-sweet chocolate baking chips
- 1/4 cup Seedless Red Raspberry Jam
- 1 1/2 cups vanilla bean ice cream, softened
- 24 fresh raspberries
Mozzarella-Topped Scaloppine With Rustic Tomato Sauce
By keenan
Season the chicken cutlets with salt and pepper to taste and place in a shallow dish
- Four 4-ounce, thin-sliced skinless chicken cutlets
- Salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 small onion, cut into very small dice (3/4 cup)
- 2 medium cloves garlic, finely chopped
- 1 cup canned chopped tomatoes
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon sugar
- 6 large basil leaves, rolled together tightly, then cut into thin strips
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
Salmon & Mushrooms in Puff Pastry
By keenan
Preheat oven to 375 ºF. Roll out the puff pastry into a 12″ square, then cut into 9 4-inch squares (2 horizontal...
- 14 ounces frozen puff pastry, defrosted according to package
- 2 egg yolks
- 1/4 lb. button mushrooms, minced
- 2 shallots, minced
- 1 lb. salmon fillet, diced
- 2 tablespoons olive oil
- 1/2 stick unsalted butter
- 4 tablespoons white wine
- 1 1/3 cup heavy cream
- kosher salt and freshly ground black pepper
- 2 cups cooked wild, brown or white rice
- fresh dill sprigs for garnish
Buffalo Chicken and Potatoes
By keenan
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray
- 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
- 1/3 cup buffalo wing sauce
- 6 cups frozen (thawed) southern-style hash brown potatoes
- 1 cup ranch or blue cheese dressing
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1 can (10 oz) condensed cream of celery soup
- 1/2 cup corn flake crumbs
- 2 tablespoons butter or margarine, melted
- 1/4 cup chopped green onions (3 to 4 medium)
Belgian Venison Medallions
By keenan
Nothing goes as well together as wild game and juniper
- 1-2 venison medallions per person. Elk and moose are large, so you’ll only need one. On a small deer, you might need as many as three. They should be thick, at least 1/2 inch. An inch isn’t too thick.
- 4-5 tablespoons lard or butter
- 4 tablespoons ground juniper
- 2 tablespoons ground black pepper (use the good stuff)
- 1 tablespoon dried thyme
- pinch of salt
- SAUCE
- 1/4 cup gin (not the good stuff)
- 1/2 cup cream
- 1 teaspoon crushed juniper berries
- 4 tablespoons demi-glace or reduced venison or beef stock (watch that it doesn’t get too salty)
Sweet Cheese Delights
By keenan
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cans (8 oz each) crescent dinner rolls
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- Powdered sugar, if desired