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Recipes
Tomato Rustica Sauce
By debrcovey
If using fresh tomatoes, skin tomatoes, if wanted
- Makes about 8 cups
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1/2 cup carrots, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 dried bay leaves
- 2 tablespoons Mediterranean Spice Mix
- 3/4 teaspoon crushed red pepper
- 6 pounds ripe tomatoes OR
- 2 -28 oz cans Italian tomatoes
- 2- 6 oz cans tomatoes paste
- 1/2 cup red wine
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon anchovy paste (optional)
- 1-2 teaspoons sugar, to taste
Fruitcake!
By debrcovey
Combine mince meat, nuts, candy, Eagle Brand and egg
- 1 cup prepared Mince Meat
- 1 cup walnuts or pecans
- 1 1/3 cup (15 oz.) Eagle Brand
- 1 egg, beaten
- 3/4 cup flour
- 1/2 tsp. baking soda
- Candied cherries
- Dates
Turtle Shortbread Cookies
By debrcovey
Directions In a large bowl, cream the butter, sugar and extract until light and fluffy
- Ingredients
- 1-1/2 cups butter, softened
- 1/2 cup sugar
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 36 caramels
- 3 tablespoons 2% milk
- 1-1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate chips
- 2 teaspoons shortening
- 72 pecan halves (about 2 cups)
Apple Cream Cheese Bundt Cake
By debrcovey
Prepare filling. Beat first 23 ingredients at medium speed iwth an electric mixer until blended and smooth
- Cream Cheese Filling:
- 1 8 oz package cream cheese, softened
- 1/4 cup butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp all purpose flour
- 1 tsp vanilla
- Apple Cake Batter:
- 1 cup finely chopped pecans
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 tsp vanilla
- 3 cups peeled and finely chopped Gala apples (about 1.5 lbs)
- Praline Frosting:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 Tbsp milk
- 1 tsp vanilla
- 1 cup powdered sugar
Oatmeal Raisin Cookies
By debrcovey
Preheat the oven to 350° Line sheet pans with parchment paper
- makes about 3 dozen cookies
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Baker’s Sprinkles (or your mix of cinnamon, nutmeg, ginger etc)
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Hot Spinach Cheese Dip (Just like Houstons)
By debrcovey
Cook spinach as directed. Drain and reserve 1/2 cup liquid
- 2 (10 oz.) frozen chopped spinach
- 1/4 cup butter
- 2 Tbsp. flour
- 1/2 cup evaporated milk
- Pepper
- Garlic Powder
- 1 tsp. Worcestershire
- 2 Tbsp. diced onion, sauted with lemon butter
- 1 (6 oz.) roll jalapeno cheese or garlic cheese
- 12 cans green chilies
- 1 marinated jar artichoke hearts
- 1 small Mozzarella cheese
Beef & Broccoli Stir-Fry
By debrcovey
Prepare rice according to package directions
- 2 cups Minute Brown Rice, uncooked
- 1 lb. beef flank steak, cut into strips
- 2 tsp. cornstarch
- 1/4 cup orange juice
- 1 tsp. ground ginger
- 1 tbsp. vegetable oil
- 1 pkg. (10 oz.) frozen broccoli florets, thawed
- 1 can (8 oz.) sliced water chestnuts, drained
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup dry-roasted peanuts (optional)
Cherry & Onion Stuffed Pork Tenderloin
By debrcovey
Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-low heat
- 3 Tbs. extra-virgin olive oil
- 1 1/2 medium yellow onions, thinly sliced
- 6 Tbs. freshly squeezed orange juice
- 3 Tbs. balsamic vinegar
- 2 tsp. granulated sugar
- 1 1/2 tsp. freshly grated orange zest
- 1 1/2 cups fresh sweet cherries (about 8 oz.), pitted and chopped
- Kosher salt and freshly ground black pepper
- 2 pork tenderloins (about 1 lb. each), trimmed
- 1/8 tsp. ground cloves
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 cup lower-salt chicken broth
- 1 tsp. minced fresh rosemary
- 2 Tbs. cold unsalted butter, cut into small pieces
Sugared Pecans
By debrcovey
Directions Preheat the oven to 350°F
- Ingredients
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
- Directions
- Preheat the oven to 350°F.
- Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet.
- Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving. Pecans will crisp as they cool.
"Flattened" Grilled Chicken
By debrcovey
Remove and discard giblets and neck from chicken
- 1 whole chicken
- 3 garlic cloves, peeled and quartered
- 1 cup loosely packed fresh flat leaf parsley leaves
- 1/4 cup extra virgin olive oil
- 1 Tbsp. fresh rosemary leaves
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp kosher salt
- 1 1/2 tsp hebes de provence
- 1 tsp ground pepper