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Recipes
Homemade Buttermilk Ranch Dressing
By Addie
Did you know that ranch dressing is the number one most popular type of salad dressing sold in America? Overtaking ...
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
Bubble-n-Squeak
By Addie
Mix potatoes with kale, egg, cheese, and seasonings
- 3 cups mashed potatoes
- 2 cups cooked kale, chopped
- 1 large beaten egg
- 4 oz (125 g) extra-sharp Cheddar cheese, grated
- Fresh grated nutmeg
- Salt and pepper to taste
Home-Style Scalloped Potatoes
By Addie
The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has
- 1/3 cup chopped onion
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 5 cups milk
- 6 cups thinly sliced potatoes
The Best Yellow Cupcakes
By Addie
Oh no, not another vanilla cupcake recipe! Yes, indeed
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk or regular milk mixed with lemon juice**
- 3 cups (12 ounces) cake flour
- 2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
Beef Stew
By Addie
Preheat oven to 350 degrees
- 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
- 1/3 cup tomato paste
- 3 tablespoons balsamic vinegar
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 1 pound medium onions (about 2), cut into 1-inch chunks
- 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
- 1 pound carrots, cut into 1 1/2-inch lengths
- 6 garlic cloves, smashed
- 2 bay leaves
Chicago-Style Deep Dish Pizza
By Addie
Use a cast-iron skillet and a super-hot oven to mimic the crispy crust exterior of a Chicago-Style Deep Dish Pizza
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
- 2 tablespoons unsalted butter, softened
- 1 pound fresh pizza dough, at room temperature
- 10 ounces whole milk low-moisture mozzarella, thinly sliced
- 1 cup your favorite marinara sauce OR
- 1 1/2 cups crushed and strained San Marzano tomatoes
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 cup grated Parmesan
Cheeseburger Chowder
By Addie
Brown meat with onions in large saucepan; drain
- 1/2 lbs ground beef
- 1 onion, chopped
- 2 Tbsp flour
- 2 cans (14-1/2 oz each)reduced-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 3/4 lb. (12 oz) Velveeta, cut into 1/2-inch cubes
- 4 tsp. sweet pickle relish
- Saltine Crackers
Butter Tart Squares
By Addie
For crust: In bowl combine flour and sugar
- For base:
- Butter Tart Squares
- Time 25 minutes
- Serves 8
- Ingredients
- 1 c flour
- 1/4 c sugar
- 1/2 c butter
- For topping:
- 2 tbsp butter, melted
- 2 eggs, lightly beaten
- 1 c packed brown sugar
- 2 tbsp flour
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- 1 c raisins
Chipotle-Rubbed Flank Steak
By Addie
Ready in 25 minutes and coming in at less than 300 calories, this spicy steak with Gorgonzola cheese sauce is a fla...
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 (1-pound) flank steak, trimmed
- 1 teaspoon olive oil
- 2 tablespoons finely chopped shallots
- 1 garlic clove, finely chopped
- 1 teaspoon all-purpose flour
- 2/3 cup milk
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 1 teaspoon butter
- 2 teaspoons chopped fresh flat-leaf parsley
Jalapeño, Sausage, Jack, and Egg Breakfast Braid
By Addie
1. Preheat oven to 425°. 2
- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 4 ounces chicken sausage with jalapeño peppers, chopped
- 2 large eggs, lightly beaten
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped seeded jalapeño peppers
- 1 large egg white, lightly beaten