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Recipes
Fudgy Chocolate Brownies
By annekeeney
Preheat the oven to 350. Butter an 8" square baking pan or heatproof glass dish
- 1 stick butter
- 8 oz, bittersweet chocolate, chopped
- 1 1/2 c. sugar
- 4 lg. eggs
- 1 t. pure vanilla extract
- 3/4 c. all-purpose flour
- 1/2 t. salt
Wild Rice Salad
By annekeeney
Place the wild rice in a medium pot with 4 c
- 1 c. long-grain wild rice (6 oz.)
- kosher salt
- 2 navel oranges
- 2 T. good olive oil
- 2 T. freshly squeezed orange juice
- 2 T. raspberry vinegar
- 1/2 c. seedless grapes, cut in half
- 1/2 pecans, toasted
- 1/4 c. dried cranberries
- 2 T. scallions, white and green parts, chopped
- 1/2 t. freshly ground black pepper
Santa Fe Soup
By annekeeney
Cook meat and onion together until meat is browned
- 2 lbs. ground turkey or beef
- 1 onion, chopped
- 2 (.5 oz) pkgs. ranch style dressing mix
- 2 (1 1/4 oz.) pkg. taco seasoning mix
- 1 (16 oz.) can black beans
- 1 (16 oz.) can kidney beans
- 1 (16 oz.) can pinto beans
- 1 (16 oz.) can Rotel, undrained
- 1 (16 oz.) can tomato wedges, undrained
- 2 (16 oz.) cans white corn, undrained
- 2 c. water
- Garnish: sour cream, shredded cheddar, sliced green onions
Chive Risotto Cakes
By annekeeney
Bring a large (4 qt.) pot of water to a boil and add 1/2 T
- Kosher Salt
- 1 c. uncooked Arborio Rice
- 1/2 c, Greek Yogurt
- 2 XL Eggs
- 3 T. Minced fresh chives
- 1 1/ c. grated Italian Fontina cheese (5 oz)
- 1/2 t. freshly ground black pepper
- 1/4 c. Panko
- Good Olive oil
Sausage Swirls
By annekeeney
1. Separate 1 can of dough and form into 4 rectangles
- 2 8oz. cans refrigerated crescent dinner rolls
- 1 lb. ground sausage, mild, hot, or sage
carrot cake cupcakes
By annekeeney
Preheat oven to 400 degrees
- For the frosting:
- 2 c. sugar
- 1 1/2 c. vegetable oil
- 3 XL eggs, at room temperature
- 1 tsp. vanilla
- 2 c. flour, + 1 T.
- 2 t. ground cinnamon
- 2 t. baking soda
- 1 1/2 t. kosher salt
- 1 lb. carrots, grated
- 1 c. raisins
- 1 c. chopped walnuts
- 20 oz. cream cheese at room temperature
- 2 sticks unsalted butter, at room temperature
- 1 t. vanilla
- 16 oz. powdered sugar
Sausage Pecan Dressing
By annekeeney
Melt butter and add butter, celery, celery tops and thyme; saute gently
- 1/4 lb. butter
- 1 1/4 c. finely chopped onion
- 1 c. finely diced celery
- 1/2 c. chopped celery tops
- 1 1/2 t. thyme
- 1/2 lb. sausage
- 1 T. salt
- 1 1/2 t. ground pepper 6-8 c. coarse corn bread crumbs
- 3/4 c. Madeira or chicken broth
- 1 c. pecans
The Best Tenderloin Ever
By annekeeney
For marinade, combine port wine, soy sauce, olive oil, pepper, garlic, bay leaf, and hot pepper sauce
- 1 c. ruby port wine
- 3/4 c. soy sauce
- 1/2 c. olive oil
- 1 t. freshly groung pepper
- 1-3 cloves garlic
- 1 bay leaf
- Several dashes hot pepper sauce
- 1 (4-6) lb. beef tenderloin
- 10-20 slices bacon
All Day Mushrooms
By annekeeney
With a wet paper towel, wipe any dirt from the mushroom caps and stems
- 3 lbs. whole button mushrooms
- 1 stick butter
- 2 c. burgundy wine
- 1 T. Worcestershire Sauce
- 1 t. minced garlic
- 1 t. dried dillweed
- 1/2 t. pepper
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
Garlic Scalloped Potatoes
By annekeeney
Preheat oven to 325. Rinse the sliced potatoes in cold water
- 3 lbs. yellow potatoes, peeled, and sliced very thin
- 2 garlic cloves
- 6 T. unsalted butter
- Coarse kosher salt and freshly ground black pepper
- 3 c. heavy cream