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Recipes
Chicken With Spinach and Mushrooms
By dhoffmanlatter
1) Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and black pepper
- 1/2 pound button mushrooms, quartered
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 cloves garlic, chopped
- 1/4 cup dry white wine
- 1 bunch spinach, thick stems removed (about 8 cups)
Becky's honey dressing
By dhoffmanlatter
mix well and put in refrigerator
- juice from 1 lemon
- 2 T oil
- 2 T honey
- a little dijon mustard
- serve with fresh fruits like berries, bananas and kiwi
No bake butterfinger Pie
By dhoffmanlatter
Make the Crust: Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until th...
- For the Filling:
- 24 Oreo cookies, crushed into crumbs
- 3 tablespoons butter, melted and cooled
- 8 ounces cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- Pinch of salt
- 8 ounces Cool Whip
- 8 Fun Size Butterfinger candy bars, coarsely chopped
- For the Topping:
- 4 ounces Cool Whip
- Chocolate syrup
- 2 Fun Size Butterfinger candy bars, coarsely chopped
Cracked Chocolate Earth
By dhoffmanlatter
1) Preheat the oven to 350 degrees F
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter*
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 2 cups heavy cream, cold
- Confectioners' sugar, for dusting
Lentil Vegetable Soup
By dhoffmanlatter
Combine all ingredients, except the spinach, and cook on low for 2 hours
- 2 onions (small, finely chopped)
- 2 carrots (finely chopped)
- 6 potatoes (small white, finely chopped)
- 16 ozs brown lentils
- 151/2 ozs roasted tomatoes (diced)
- 8 cups vegetable broth (or water)
- 2 cups spinach (finely chopped)
- salt
- pepper
Roasting Garlic
By dhoffmanlatter
1. trim the top third of the head to expose the cloves
- garlic heads
- olive oil
- salt and pepper
Double Chocolate Salted Caramel Brownies
By dhoffmanlatter
1. First, make your salted caramel
- Salted Caramel
- 2 cups sugar
- 12 tablespoons unsalted butter
- 1 cup heavy (whipping) cream
- 1 tablespoon sea salt
- Brownies
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted
- 1 1/2 cups caster sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup semisweet chocolate chips
- Vanilla ice cream
Baked Vegetable Soup
By dhoffmanlatter
Preheat oven to 350°F. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even la...
- 5 tablespoons extra-virgin olive oil
- 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick
- 1 1/2 teaspoons salt, divided
- 2 medium zucchini, halved and sliced 1/2 inch thick
- 2 medium leeks, white and light green parts only, thinly sliced (see Tip)
- 4 medium stalks celery, thinly sliced
- 10 ounces cremini (baby bella) mushrooms, quartered
- 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 15-ounce can no-salt-added diced tomatoes, with their juice
- 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
- 6 cups water
- 1/2 teaspoon ground pepper
Bess Kane's Vegetable Soup
By dhoffmanlatter
1. place in very large pot first set of ingredients- bring to a boil, skim off "gook", lower heat to a simmer, cove...
- FIRST SET:
- 1 /c lima beans- soaked overnight
- 2 lb short ribs
- 12 cups water
- 1 bay leaf
- 1 1/2 T salt
- 6 parsley sprigs
- 1/2 t pepper
- pinch of sugar
- little garlic salt
- 1/2 t thyme
- SECOND SET:
- 1/2 c barley, rinsed first
- lima beans
- 1 zucchini cut up
- 1 potato cut up
- 2 carrots, cut up
- 2 stalks celery cut up
- 1 onion cut up
- 2 14 oz cans tomatoes, cut up with juice
- can of mushrooms
- THIRD SET:
- frozen corn
- frozen string beans
- frozen green peas
Georgia Shrimp Adobo Tacos with Roasted Corn, Tomato and Vidalia Onion Salsa
By dhoffmanlatter
In the bowl of a food processor, combine garlic, tequila, brown sugar, oregano, and the can of chilies and sauce
- Roasted Corn, Tomato and Onion Salsa
- 1 cup corn kernels, either fresh or frozen, Silver Queen preferred
- 1 Vidalia onion, peeled and roughly chopped
- 1 pint cherry tomatoes, halved
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 tablespoon canola oil
- Juice of 1 lime
- 1/2 cup chopped cilantro salt, to taste for serving
- 2 cloves garlic
- 1/4 cup tequila
- 1/4 cup brown sugar
- 2 tablespoons oregano, preferably Mexican
- 3 1/2 ounces canned chilies in adobo sauce
- 1 pound Georgia shrimp, peeled, deveined and cut into 1/2-inch pieces