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Recipes
Pork chops with Garlic and Mushrooms
By LLRedd
1. Pound chops to ¼ thicknesses
- 4 – 4 oz. Pork Chops, boneless
- 1/2 ½ C Flour
- 1/4 ¼ t Ground ginger
- 1/2 ½ C Butter
- 8 Cloves of garlic, sliced
- 1 lb. Mushrooms, sliced
- 3 T Sweet Sherry
Plain Rolls
By LLRedd
1. Soften yeast in warm water
- 2 pkgs. dry yeast
- 1/2 C water (110 deg)
- 2 C milk scalded
- 1/4 C sugar
- 1/4 C butter
- 2 t salt
- 7 C sifted flour
- 2 eggs
Baked Beans
By LLRedd
1. Soak beans in cold water overnight
- 1 lb. dry navy beans
- 4 oz salt pork
- 1 lg onion, diced
- 1 garlic clove, minced
- 3 C tomato juice
- 1/4 C tomato paste
- 3 T molasses
- 3/4 C dark brown sugar
- 1/4 C cider vinegar
- 2 T Worcestershire sauce
- 2 T mustard, yellow or dijon
- 3/4 t tumeric
- 10 dashes hot sauce
Easter Bread Rings
By LLRedd
Looking to impress your guests for Easter? Try this amazing brioche bread with dyed Easter egg in center
- 1/2 cup all purpose flour, sifted 2 times
- 2 teaspoons dry yeast
- 1/2 cup lukewarm 1% milk
- 1/4 cup sugar
- 2 eggs, lightly beaten, room temperature
- 4 tablespoons butter, melted but cooled
- 3/4 cup sour cream, room temperature (do not use light)
- 2 to 3 oranges, zested
- 1 teaspoon salt
- 4 1/4 cup all purpose flour, sifted 2 times
- 3 tablespoons vegetable oil
- 6 hard boiled eggs, dyed
- sprinkles to decorate
- 2 tablespoons milk
Chicken and Black Bean Burrito
By LLRedd
1 Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for
- Instant brown rice
- Water as called for on rice box
- 1/8 teaspoon salt
- 2 cups shredded cooked chicken breast
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 cup Muir Glen® organic mild salsa
- 2 teaspoons chili powder
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 8 low-fat whole wheat tortillas (8-inch)
- 1 cup shredded reduced-fat sharp Cheddar cheese
- Salsa, if desired
Four Cheese Ravioli
By LLRedd
For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg,...
- 1 1/2 cups (12 ounces), fresh whole-milk ricotta
- 3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature
- 1/4 cup mascarpone cheese, at room temperature
- 1/4 cup freshly grated Parmesan, at room temperature
- 1/4 cup plain breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- 1 1 /2 tablespoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 egg, beaten
- 35 store-bought wonton wrappers
- 2 tablespoons extra-virgin olive oil
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/four-cheese-ravioli-with-herb-pesto-recipe/index.html?oc=linkback
Bistro-Style Short Ribs
By LLRedd
Tyler Florence. Great with polenta
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Lemon Jello Cake
By LLRedd
Brian's fav!
- 1 pkg lemon cake mix
- 1 3 oz. pkg lemon jello
- 3/4 C water
- 1/2 C salad oil
- 4 eggs
Breakfast Pecan Praline French Toast
By LLRedd
1. Preheat oven to 350 degrees
- 8 2 in. slices French Toast
- 6 Eggs
- 1 1/4 C Half and Half
- 1 t Vanilla
- 1 t Cinnamon
- 1 Stick Butter
- 3/4 C Brown Sugar
- 1/2 C Maple Syrup
- 1/2 C Pecans, chopped
Apple tarts
By LLRedd
Ina Garten French Apple Galettes
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 6 Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water