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Recipes
Chocolate Chip and Coconut Oatmeal Cookies, Daphne Oz's
By Golfwidow7
Sometimes chocolate chip cookies just aren't enough
- 1/2 cup cold unsalted butter (cut into pieces)
- 1/2 cup virgin coconut oil (softened)
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 tablespoon honey
- 2 cups rolled oats (not quick-cooking)
- 2/3 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened shredded coconut
Glazed Eggnog Spritz Cookies
By Golfwidow7
1. Heat oven to 350F (if using dark or nonstick cookie sheet
- 3/4 Cups Sugar
- 1 Cups Butter, softened
- 2 Tsp Vanilla
- 2 Tsp Rum Flavor
- 1 Egg
- 2 1/4 Cup flour
- 1 Tsp Ground Nutmeg
- RUM GLAZE
- 2 Tbl Butter, melted
- 1 cups Powdered Sugar
- 1 Tsp Rum Flavor
- 1 Tablespoon Water
- 1/2 Teaspoon Ground Nutmeg
Rub: Sweet & Savory Tailgating Rub
By Golfwidow7
In a medium sized bowl, mix together all ingredients
- 1/2 cup - Domino® Dark Brown Sugar
- 2 tablespoons - paprika
- 1 tablespoon - black pepper
- 1 tablespoon - chili powder
- 1 tablespoon - salt
- 1 tablespoon - onion powder
- 1 tablespoon - garlic powder
Fried Chicken Sandwich
By Golfwidow7
THE CHEW
- PICKLED CUCUMBERS AND CARROTS:
- 1/4 cup 1/4 cup Kosher salt
- 1/3 cup 1/3 cup light brown sugar
- 2 2 fresh bay leaves
- 2 tablespoons 2 tablespoons whole coriander
- 2 2 limes (zest only, cut into 1-inch strips)
- 6 cups 6 cups water
- 1 1 English cucumber (cut into 1/4-inch rounds)
- 1 pound 1 pound carrots (peeled, cut into 1/4-inch rou
- 1 teaspoon 1 teaspoon cayenne
- 1 cup 1 cup buttermilk
- 1 1 egg
- 1/4 cup 1/4 cup hot sauce
- Kosher salt and freshly ground pepper (to taste)
- vegetable oil (for frying)
- SEASONED MAYO:
- 1/2 cup 1/2 cup mayonnaise
- 2 tablespoons 2 tablespoons ketchup
- 1/4 cup 1/4 cup hot sauce
- 2 tablespoons 2 tablespoons chives (chopped)
- 1 clove 1 clove garlic (peeled, grated)
- SERVE:
- 4 4 sesame hamburger buns
- 1/4 cup 1/4 cup mayonnaise
- 3/4 cup 3/4 cup seasoned mayo
- iceberg lettuce (shaved)
Dijon and Cognac Beef Stew
By Golfwidow7
Step 1 Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered
- ¼ pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 2 to 4 tablespoons butter, as needed
- 2 pounds beef chuck, in 1-inch cubes
- 2 tablespoons flour
- Salt and freshly ground black pepper
- 4 tablespoons butter, as needed
- ½ cup Cognac
- 2 cups beef stock
- ½ cup Dijon mustard
- 4 tablespoons Pommery mustard
- 4 large carrots, peeled and cut into
- half-moon slices
- ½ pound mushrooms, stemmed, cleaned and quartered
- ¼ cup red wine
Clinton's Dressings, Classic Vinaigrette & Aioli Dressing
By Golfwidow7
Tips: - The ratio for the classic vinaigrette is 2:1, oil:acid
- Classic Vinaigrette
- 1 shallot (minced)
- 1 tablespoon dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 cup olive oil
- Herby Aioli Dressing
- 3 large egg yolks
- 2 teaspoons dijon mustard
- 1 lemon (zest and juice)
- 1 garlic clove
- 1 cup olive oil
- kosher salt and fresh cracked black pepper
- 1/2 bunch flat leaf parsley
- 3 sprigs tarragon
- 3 tablespoons chives
- Peanut Dressing (Bottom of the Jar)
- 1/2 cup creamy peanut butter
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 scallions (chopped)
MINI MEATLOAF MEATBALLS
By Golfwidow7
1. Dice onion, peppers, banana peppers, carrots and garlic cloves
- 3 lbs Lean Ground Beef
- 1 tbsp Garlic powder
- Salt and pepper (to taste)
- 2 Garlic cloves (minced)
- 3 tbsps Worcestershire sauce
- 2 Eggs
- 1 Onion (diced)
- 1 Red or yellow pepper (diced)
Spaetzle
By Golfwidow7
From EatingWell: November/December 2014 In this German-inspired spaetzle recipe, whole-grain mustard adds zesty fl...
- 4 large eggs
- 3/4 cup plus 2 tablespoons low-fat milk
- 1 1/2 tablespoons whole-grain mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- Preparation
Beef: Pot Roast with Roasted Vegetables
By Golfwidow7
Preheat the oven to 350 degrees F
- Pot Roast:
- 1 (3 to 4-pound) beef chuck roast
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 3 tablespoons vegetable oil
- 5 cloves garlic, smashed
- 1 large onion, sliced
- 1 (15-ounce) can whole tomatoes, in juice
- 1/2 cup red wine
- 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
- 3 sprigs fresh thyme, or 2 teaspoons dried
- 2 bay leaves
- 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
- 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
- Roasted Vegetables:
- 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
- 3 carrot carrots, peeled and cut into 2-inch chunks
- 2 medium parsnips, peeled, cut into 1/2-inch coins
- 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
- 5 About 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Directions
Green Bean Fries
By Golfwidow7
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to ...
- FOR THE DIP:
- 1/2 cup ranch dressing
- 1/2 cup peeled, seeded,chopped cucumber
- 1 tablespoon horseradish, drained
- 1 tablespoon milk
- 1 teaspoon distilled white vinegar
- 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods)
- Pinch of cayenne pepper
- Kosher salt
- FOR THE BEANS:
- 2 cups low-sodium chicken broth
- 1/2 pound green beans, trimmed
- 1 large egg
- 1/2 cup milk
- 1 cup instant flour (such as Wondra)
- 1 cup breadcrumbs
- 1/4 teaspoon onion powder teaspoon garlic powder
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- Peanut or vegetable oil, for frying