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Recipes
Roasted Mustard Potatoes
By Dottiejk
Spray a roasting pan to coat with oil
- 4 tablespoon dijon mustard
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne
- 16 baby red potatoes
Sous Vide Lamb Chops with Garlic and Fresh Herbs
By Dottiejk
Fill and heat Sous Vide to 132°F
- 4 3 ounce bone-in lamb chops
- 2 teaspoon garlic; peel and sliced
- 4 sprigs fresh thyme
- 1 fresh bay leaf
- 1 tablespoon fresh parsley
- 1 teaspoon fresh oregano
- 8 black peppercorns
- 1 tablespoon Butter
- sea salt
Blueberry Coffee Cake
By Dottiejk
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes
- 1/3 cup Butter; softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup egg substitute
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- 1/4 teaspoon Salt
- 1 cup reduced fat sour cream
- 1 cup fresh or frozen blueberries
- topping
- 3 tablespoon sugar
- 2 teaspoon Cinnamon
- 2 teaspoon confectioner's sugar
Mexican Wedding Cookies
By Dottiejk
Beat butter with wooden spoon in a bowl until creamy
- 2 stick Butter, unsalted; at room temperature
- 1/2 cup confectioner's sugar
- 2-1/4 cup all-purpose flour
- 1/4 rw Salt
- 1 teaspoon vanilla
- 1 confectioner's sugar; for dusting
Baked Spaghetti with Ground Beef
By Dottiejk
Preheat oven to 400°F . Line a 13x9x2 inch baking pan with foil
- 8 ounce spaghetti; cooked, drained
- 2 tablespoon butter or margarine
- 1 cube parmesan cheese; grated
- 24 ounce ricotta cheese or cottage cheese
- 1 pound ground beef
- 28 ounce chunky garden-style pasta sauce
- 8 ounce mozzarella cheese; shredded
Kimchi
By Dottiejk
Place the cabbage pieces and green onions in a large mixing bowl
- 2 napa cabbages; 2-inch squares
- 2 bunches green onion; 1/2 inch pieces
- 2/3 cup sea salt or kosher salt
- 1/2 cup fish sauce
- 2 heads garlic; cloves finely minced
- 1/3 cup fresh ginger; finely minced
- 1/2 cup red pepper powder
Chicken Enchiladas
By Dottiejk
Mix chicken, onions, chilies, 3/4 cup cheese and sauce
- 3 cups chicken; cooked and shredded
- 1 large onion; sauteed
- 1 can green chile; chopped
- 1 container Sante Fe sauce
- 12 oz cheddar or monterrey jack cheese; shredded
- 1 teaspoon cumin
- 1 package flour tortilla
- 16 oz green salsa or enchilada sauce
Mustard and Herb Crusted Lamb Rack with Balsamic Jus
By Dottiejk
Combine oil, rosemary, thyme, garlic, salt and pepper
- 1 8 bone lamb rack; french trimmed
- 1/2 cup canola oil
- 1/4 cup balsamic vinegar
- 1 tablespoon rosemary; finely chopped
- 1 tablespoon thyme; finely chopped
- 2 tablespoon garlic; minced
- 1 teaspoon Salt
- 1 tablespoon cracked black pepper
- 1/2 cup whole grain mustard
- 1/4 cup panko bread crumbs
- 1 tablespoon parmesan; grated
- 3 teaspoon flat leaf parsley; chopped
- BALSAMIC JUS
- 2 tablespoon olive oil
- 2 tablespoon shallot; finely chopped
- 3 tablespoon balsamic vinegar
- 1/2 cup red wine
- 2 cup prepared demi glace
- 1 teaspoon chives; finely chopped
- salt and pepper to taste
Delicious Lemonade
By Dottiejk
In a small saucepan, combine sugar and one cup water
- 1-3/4 cup sugar
- 8 cup Water
- 1-1/2 cup freshly squeezed lemon juice; 9-10 med lemons
Croque Monsieur
By Dottiejk
In one quart saucepan, melt 1 tablespoon margarine over medium heat
- 2 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/2 cup milk
- pinch ground black pepper
- pinch ground nutmeg
- pinch Salt
- 8 slices firm white or country style bread
- 1/2 cup gruyere or swiss cheese; shredded
- 8 ounce deli baked ham; sliced