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Recipes
Swedish Meatballs
By mkuchel
In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft a...
- 1 cup finely chopped onion, plus 1/2 cup
- 4 1/2 tablespoons unsalted butter
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, plus 1 pinch
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1 cup plain dried bread crumbs
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 large egg, lightly beaten
- 4 tablespoons all-purpose flour
- 3 1/2 cups beef stock
- 1/4 cup grape jelly
Hot Chocolate Jars
By mkuchel
Recipe courtesy Sandra Lee
- 4 (8-ounce) jelly jars with lids
- 2 cups cocoa powder
- 1 cup sugar
- 4 teaspoons ground cinnamon
- 1 cup mini marshmallows
lemony lemon brownies
By mkuchel
1. Preheat the oven to 350 degrees
- For the tart lemon glaze:
- 1/2 cup unsalted butter, softened
- 3/4 cup flour
- 2 eggs, large
- 2 tbsps lemon zest
- 2 tbsps lemon juice
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 4 tbsp lemon juice
- 8 tsp lemon zest
- 1 rounded cup powdered sugar
Belize Breeze
By mkuchel
Recipe courtesy Claire Robinson, 2010
- 1-ounce coconut rum
- 3 ounces fresh pineapple juice
- 1 teaspoon grenadine or cherry liqueur
Au Gratin Garlic Potatoes Recipe
By mkuchel
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan
- 1/2 cup milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 package (8 ounces) cream cheese, cubed
- 1 garlic clove, minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 pounds potatoes, peeled and sliced
- 1 small onion, chopped
- Paprika, optional
One-Pot Creamy Ranch Chicken Succotash
By mkuchel
Recipe courtesy Rachael Ray
- 2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
- Salt
- 1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted)
- 8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total
- Freshly ground pepper
- 2 tablespoons EVOO
- 1/3 pound bacon, chopped
- 1 pound small potatoes, diced
- 1 onion, chopped
- 1 Fresno chile pepper, chopped
- 1 cup chicken stock
- 1/2 pint grape or cherry tomatoes, halved
- 8 ounces cream cheese, softened
- 2 About 2 tablespoons finely chopped fresh chives
- 2 About 2 tablespoons finely chopped fresh dill
- 2 About 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 cloves garlic, grated or made into a paste
- 2 teaspoons hot sauce
- Toasted English muffins or warm sourdough bread, for serving
APPLE FRENCH TOAST
By mkuchel
Recipe courtesy Tyler Florence
- 1/2 stick unsalted butter
- 4 medium Granny Smith apples
- 1 vanilla bean, split and scraped
- 1 lemon, juiced
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, for greasing ramekins
- 2 tablespoons sugar, for ramekins, plus extra for top
- 20 slices brioche bread, crust removed, or use Hawiian Bread
- Cinnamon sabayon, recipe follows
- 6 egg yolks
- 1/2 cup lightly packed light brown sugar
- 1/3 cup calvados or apple liqueur
- 1 teaspoon ground cinnamon
- 1 vanilla bean, split and scraped
- Splash water
Vidalia Onion Pie
By mkuchel
Recipe courtesy Paula Deen
- 3 cups thinly sliced Vidalia onions
- 3 tablespoons butter, melted
- 1 (9-inch) prebaked deep-dish pie shell
- 2 eggs, beaten
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cups sour cream
- 1 teaspoon kosher salt
- 4 slices bacon, crisply cooked and crumbled
Bacon Hasselback Potatoes
By mkuchel
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 12 medium Yukon gold potatoes, peeled
- 1 stick unsalted butter
- Sea salt and freshly ground pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 clove garlic, finely chopped
Chicken Paillard with Curry Gravy
By mkuchel
Recipe courtesy Rachael Ray
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 clove garlic, grated or minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 sprigs fresh tarragon, leaves chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1 tablespoon mild curry powder
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1/4 cup frozen green peas
- Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
- 3 tablespoons sunflower seeds
- 3 tablespoons sesame seeds
- 3 tablespoons pine nuts
- 1 tablespoon grated shallot
- 2 teaspoons apricot preserves or marmalade or good quality honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon or orange juice
- 2 tablespoons white wine vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 heads Bibb lettuce, cleaned and dried and torn
- 4 sprigs fresh tarragon, leaves stripped and roughly chopped
- 1 navel orange, peeled and sections removed with a paring knife (supreme)
- 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)