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Recipes
Chicken Carbonara Deluxe
By mrshermes2002
1 Cook and drain spaghetti as directed on package
- 1 package (7 ounces) spaghetti
- 8 slices bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 garlic clove, finely chopped
- 2 cups cut-up cooked chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup whipping (heavy) cream
Luscious Lemon Squares
By mrshermes2002
1 Heat oven to 350ºF. 2 Mix flour, butter and powdered sugar
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel, if desired
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- Powdered sugar
Chicken Fettuccine Alfredo
By mrshermes2002
A slight simmer and extra cheese ensures the perfect 'thickness' to the sauce in this classic and simple chicken fe...
- Kosher salt
- 12 ounces fettuccine
- Olive oil, for tossing
- 12 ounces chicken breast, boneless, skinless (about 2)
- Freshly ground black pepper
- 1 stick (8-tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches nutmeg, freshly grated
- 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
Spinach-Artichoke Dip with Feta and Bacon
By mrshermes2002
In a skillet cook bacon until crisp
- 4 slices bacon
- 1 cup sweet onion, coarsely chopped (1 large)
- 2 14 ounce cans artichoke hearts, drained and coarsely chopped
- 1 10 ounce box frozen chopped spinach, thawed and well drained
- 1 cup chopped red sweet pepper
- 1 cup light mayonnaise dressing (do not use regular mayonnaise)
- 8 ounces cream cheese, cut up
- 4 ounces feta cheese, crumbled
- 3 cloves garlic, minced
- 1/2 teaspoon dry mustard
- Assorted crackers
Cherry-Almond Creamy Cheese Pie
By mrshermes2002
Pie: Let pie crust stand at room temperature according to package directions
- Pie:
- 1/2 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
- 1 21 ounce can cherry pie filling
- 1/2 cup cherry preserves, seedless red raspberry preserves, or currant jelly
- 1/2 cup dried tart red cherries
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon almond extract
- 1/4 cup almond paste*
- 1/2 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/4 cup sliced almonds, toasted
- Amaretto Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 tablespoons amaretto or 1/4 teaspoon almond extract
Barbecued Pork Ribs
By mrshermes2002
For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water
- 2 cups soy sauce
- 1/2 cup light brown sugar, packed
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 5 pounds meaty pork ribs
- One 14-ounce bottle ketchup
- One 12-ounce bottle chili sauce
- 1/2 cup light brown sugar, packed
- 1 teaspoon dry mustard
Molten Chocolate Espresso Cakes
By mrshermes2002
Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa
- Unsweetened baking cocoa
- 6 oz bittersweet chocolate, chopped
- 3/4 cup butter or margarine, cut into pieces
- 2 teaspoons instant espresso powder or instant coffee granules
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 4 eggs
- 1 1/2 cups powdered sugar
- 1/2 cup Original Bisquick™ mix
- Vanilla ice cream, if desired
The Ultimate Beef Wellington
By mrshermes2002
For the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce:
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved