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Recipes
Mushroom Risotto
By dhoffmanlatter
1) Add the mushrooms and cook for 3 minutes
- 10 ounces mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1 teaspoon fresh rosemary, chopped
Sour Cream Muffins
By dhoffmanlatter
1. combine all ingredients and spoon into ungreased small muffin tins
- 2 cups flour
- 2 sticks melted butter
- 1 cup sour cream
- 2 t baking powder
- 1/2 t salt
Mexican Quiche
By dhoffmanlatter
brush shell with butter and arrange cream cheese over bottom
- unbaked pie shell
- melted butter
- 8 oz cream cheese diced
- can diced green chilies, drained
- 4 eggs
- 1 1/4 cups half and half
- 1/2 t salt
- dash pepper
- 1 cup shredded jack cheese
Pecan encrusted Trout with black bean-corn salsa
By dhoffmanlatter
1. Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperat...
- Black Bean and Corn Salsa:
- 4 cloves garlic, minced
- Olive oil, for sauteing
- 3 fillets rainbow trout
- Flour, for dusting
- 1 small bag crushed pecans
- 2 eggs, beaten
- Salt and freshly ground pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (12-ounce) can sweet yellow corn, drained
- 1 (14.5-ounce) can chopped tomatoes with onions, drained
- 2 green onions, chopped
- 1/2 medium red onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup balsamic vinegar
- 1 teaspoon salt and freshly ground black pepper
Shrimp scampi with spaghetti
By dhoffmanlatter
Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute
- 2 tsp olive oil
- 6 clove(s), medium garlic clove(s), minced
- 1 tsp dried oregano
- 1 pound(s) uncooked shrimp, medium, peeled and deveined
- 1/4 cup(s) table wine, dry white or vermouth
- 2 tsp cornstarch
- 3/4 cup(s) reduced-sodium chicken broth
- 3/4 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 oz uncooked linguini, cooked and kept hot
Claire Robinson's Stewed Apples
By dhoffmanlatter
1.Heat the butter in a large heavy saute pan over medium-high heat
- 3 tablespoons butter
- 1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
- 1 cup water
- large handful of golden raisins
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
One Pot French Onion Soup
By dhoffmanlatter
Step 1Heat the oil in a 6-quart Dutch oven over high heat
- 1/4 cup extra-virgin olive oil
- 4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
- Salt
- 8 medium onions
- 4 celery stalks, coarsely chopped
- 4 medium carrots, peeled and coarsely chopped
- 2 bay leaves
- 4 thyme sprigs
- 8 tablespoons (1 stick) unsalted butter
- Black pepper
- 1 cup port wine
- Lemon juice, to taste, optional
- 6 ounces baguette loaf, cut into 1/2-inch-thick slices
- 2 garlic cloves, halved
- 8 ounces Gruyère cheese
individual garlic cheese bread
By dhoffmanlatter
Arrange oven shelf to about 8 inches away from heat element
- 1 slice bread (I use a slice from a Vienna or Sourdough loaf, but any bread is fine to use)
- 1-2 teaspoons unsalted butter more or less, depending on the size of your slice)
- 1/2 clove garlic* peeled and minced (or 1/2 teaspoon minced garlic)
- A pinch of salt (to your tastes)
- 1/3 teaspoon fresh chopped parsley
- 1 1/2 tablespoons grated mozzarella cheese
- 1/2 tablespoon parmesan cheese (freshly grated
Wooten's Lemon Pie
By dhoffmanlatter
1. combine lemon juice, extract, and rind
- pastry shell- baked and cooled
- 1/2 cup fresh lemon juice
- 1/4 t lemon extract
- 1 t lemon rind
- can sweetened condensed milk
- 2 eggs separated
- 1/4 t cream of tartar
- 4 T sugar
Tomato and Mozzarrella
By dhoffmanlatter
1. layer tomato, moz, basil and pepper and top with dressing 2
- dressing:
- fresh tomatoes sliced
- basil
- pepper
- mozzarrella cut into slices
- 1/4 cup olive oil
- 3 T balsamic vinigar
- 1 1/2 T soy
- 1 T lime juice