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Recipes
Lemon-Onion Chicken -
By Golfwidow7
Season chicken with dried thyme and salt and pepper
- 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
- 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 red onion, thinly sliced
- 1/4 cup white wine, optional
- 1 cup chicken broth
- 3 lemons, juiced
- 1 to 2 tablespoons butter
Jeanette Cookies (Mrs. Cece)
By Golfwidow7
Mix flour, baking powder, sugar and crisco Beat eggs and vanilla Combine and knead
- 4 cups flour
- 1 cup crisco
- 8 tsp. baking powder
- 1 cup sugar
- 6 eggs
- 1 tsp. vanilla
- ICING
- 2 Tbsp. Butter
- Confectioners sugar
- Little milk
- sprinklesdrop lemon extract (optional)
Sweet and Spicy Pork Tenderloin
By Golfwidow7
Mix chili powder, garlic powder, oregano, and cinnamon in a cup
- 1 Tbsp. hot Mexican-style chili powder
- 1 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 2 (3/4-lb) pork tenderloins, trimmed
- 3/4 cup orange juice
- 1/4 cup packed brown sugar
- 1 small onion, grated
- 2 Tbsp worcestershire sauce
- 2 tsp yellow mustard
CHICKEN BITES, HONEY-MUSTARD
By Golfwidow7
Preheat oven to 375ºF. Line a baking sheet with parchment paper
- Dipping Sauce:
- 6 ounces refrigerated bread stick dough
- 1 pound skinless chicken thighs, cut into 24 equal-size pieces
- 1/4 cup honey mustard
- 3 tablespoons honey mustard
- 1 1/2 teaspoon low-sodium soy sauce
- 2 teaspoons chives
Lasagna (Anna Benedetto's )
By Golfwidow7
Preheat oven to 350 degrees F
- 5 tablespoons extra virgin olive oil, divided
- 1 1⁄4 pounds ground beef
- 2 medium onions, chopped
- 1 ⁄2 pound hot Italian sausage
- 5 to 6 garlic cloves, minced
- 1 28-oz can Italian plum tomatoes
- 1 28-oz can Italian puree
- 2 6-ounce cans tomato paste
- 1 ⁄4 cup minced fresh basil
- 1 ⁄4 teaspoon cinnamon
- 1 teaspoon salt
- 1 ⁄2 teaspoon freshly ground black pepper
- 1 pound lasagne pasta, cooked ‘al dente’
- 2 16-ounce containers ricotta cheese
- 3 eggs, lightly beaten
- 1 ⁄2 pound Pecorino Romano cheese, grated
French Apple Cake
By Golfwidow7
Preheat the oven to 350°F
- 1 1 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 1 1 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 stick (1/2 cup) unsalted butter, at room temperature
- 2/3 2/3 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla extract
- 3 3 3 tablespoons dark rum
- 2 2 1/2-inch sweet baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Golden Delicious)
- Confectioners' sugar (optional), for decorating cake
Chocolate Chip Cookies - Healthy
By Golfwidow7
These chocolate chip cookies are lower in sugar, fat and salt than the typical store-bought chocolate chip cookie
- 1 cup all-purpose flour
- 3/4 cup ground rolled oats
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter (1 stick)
- 1/3 cup sugar
- 1/3 cup brown sugar (light or dark)
- 1 1/2 teaspoons vanilla extract
- 1 large whole egg
- 1 cup chocolate chips
Balsamic Brussels Sprouts
By Golfwidow7
Heat a large skillet over medium heat and cook the pancetta until crispy, about 8 minutes
- 4 oz pancetta, finely diced
- 2 Tbsp Virgin olive oil
- 1 lb. Brussels sprouts, trimmed and halved
- 3 garlic cloves, minced
- 1/2 cup balsamic vinegar
- Salt and pepper, to taste
- 2 Tbsp. unsalted butter
Red-Wine Braised Brisket with Cremini, Carrots & Thyme
By Golfwidow7
In a small bowl, combine the paprika, 1 Tbs
- 2 Tbs. sweet paprika
- Kosher salt and freshly ground black pepper
- 8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
- 5 Tbs. vegetable oil
- 6 large yellow onions, diced (about 12 cups)
- 3 to 4 cloves garlic, thinly sliced
- 1 15-oz. can tomato purée
- 1 cup dry red wine
- 4 large sprigs fresh thyme
- 8 large carrots, cut into 2-inch pieces
- 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
Southern Cornbread Dressing
By Golfwidow7
This meaty and delicious dressing can be prepared and refrigerated for up to 2 days before your big holiday meal, m...
- 1 1/2 pounds cornbread, cut into 1-inch cubes
- 1 (12-ounce) package bulk pork sausage, thickly sliced
- 12 ounces Andouille sausage or Kielbasa, quartered lengthwise and cut into 1/2-inch pieces
- 1 large Vidalia or other sweet onion, diced
- 1 celery rib, diced
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 cups turkey stock, preferably home made or canned low sodium broth
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, plus more for the dish