Annekeeney's profile page
Recipes
cheddar corn chowder
By annekeeney
In a large stockpot on med
- 8 oz. bacon, chopped
- 1/4 c. good olive oil
- 6 c. chopped yellow onions (4 lg. onions)
- 4 T. unsalted butter
- 1/2 c. flour
- 2 T. kosher salt
- 1 t. pepper
- 1/2 t. ground turmeric
- 12 c. chicken stock
- 6 c. medium-dice white boiling potatoes, unpeeled (2 lbs.)
- 10 c. corn kernels, fresh (10 ears) or frozen (3 lbs.)
- 2 c. half and half
- 1/2 lb. sharp white cheddar, grated
Creme Brulee
By annekeeney
Step One: Scald cream in top of double boiler; do not let it boil
- 1 pt. whipping cream
- 3 T. brown sugar
- 3 T. cognac
- 4 egg yolks, beaten
Poppy Seed Ham Biscuits
By annekeeney
In a small bowl, stir together butter, onion, poppy seed, and mustard until smooth
- 2/3 c. butter, softened
- 1/4 c. finely chopped onion
- 1 T. poppy seed
- 2 1/2 t. Dijon style mustard
- 4 1/2 dozen biscuits, or tiny, soft party rolls
- 1 lb. shaved country or honey-baked ham
Championship Cookies
By annekeeney
Beat butter at medium speed of an electric mixer 2 minutes or until creamy; gradually add sugar, beating at medium ...
- 2/3 c. butter
- 1 1/4 c. firmly packed brown sugar
- 1 lg. egg
- 1 1/2 c. flour
- 1 t. baking soda
- 1/4 t. salt.
- 1/2 c. regular oats, uncooked
- 1/4 t. ground cinnamon
- 4 (2.07 oz.) Snickers Bars, coarsely chopped
- 1 t. vanilla extract
Roquefort and Walnut Puff Pastry Rolls
By annekeeney
Preheat the oven to 400. Line 2 baking sheets with parchment
- 1 sheet puff pastry, about 11 by 14, thawed, if frozen
- 3 oz. roquefort cheese, at room temperature
- 2-3 T. heavy cream
- 1/2 c. finely chopped walnuts
- 2 T. minced fresh rosemary
Dinner at Eight Salad
By annekeeney
For dressing: In a small bowl; combine vinegar, onion, mustard, salt, pepper
- 1/2 c. white wine vinegar
- 3 T. minced onion
- 1 T. Dijon style mustard
- 1/2 t. salt
- 1/2 t. freshly cracked black peppercorns
- 1 1/2 c. extra virgin olive oil or salad oil
- 5 c. mixed torn salad greens
- 5 slices bacon, cooked crisp & crumbles
- 1/4 c. finely chopped celery
- 1 c. croutons
Lucille's Chili
By annekeeney
In a 4 qt. dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown
- 2 lbs. ground chuck
- 1 c. chopped onion
- 1/2 c. chopped green pepper
- 1 clove garlic, minced
- 1 (16 oz.) can can whole tomatoes, cut up
- 1 (16 oz.) kidney beans, drained
- 1 (10 oz.) can Rotel
- 1 jalapeno pepper, seeded & chopped
- 2 (8 oz.) cans tomato sauce
- 1 T. chili powder
- 1 t. dried oregano, crushed
- 2 t. cumin
- 1 t. basil, crushed
- 1 1/2 t. salt
- 1/2 t. pepper
- chopped onion
- sour cream
- Shredded cheddar
Chinese Chicken Salad
By annekeeney
- Prepare the peanut dressing -Bring salted water to a boil in a medium pot
- 1/2 peanut dressing (see recipe)
- 1/2 c. snow peas (optional)
- 1 bag (5 oz.) Spring Mix
- 2 c. shredded cooked Chicken
- 2 carrots, peeled and grated
- 1/4 c. thinly sliced scallions
- 1/4 c. fresh cilantro leaves
- 1/2 c. chopped roasted peanuts
- 2 limes. quartered, for garnish
Bacon Appetizers
By annekeeney
1. Preheat oven to 35o. 2
- 1 lb. bacon
- 1 3/4 c. (7oz.) shredded Gouda cheese
- 1 c. mayo
- 1/2 (16oz.)pkg. cocktail rye bread, lightly toasted
Vanilla Buttercream Frosting
By annekeeney
Place the butter in a lg. mixing bowl
- 2 sticks butter, softened
- 6-8 c. confectioners' sugar
- 1/2 c. milk
- 2 t. vanilla