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Recipes
Chicken Parmesan
By dhoffmanlatter
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap
- 2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 to 3 cups panko bread crumbs, as needed
- Kosher salt, as needed
- Black pepper, as needed
- Olive oil, for frying
- 5 cups Simple Tomato Sauce (see recipe)
- 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
- 1/2 pound fresh mozzarella, torn into bite-sized pieces
Nestle Toll House Chocolate Chip Cookies
By dhoffmanlatter
1) PREHEAT oven to 375° F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Jalapeno Soup
By dhoffmanlatter
1. saute veggies in butter till tender and translucent and add spices (not jalapeno) and let saute till aromatic
- 1 onion, grated
- 1 1/2 carrots grated
- 1 grated green pepper
- 2 medium jalapenos chopped
- 1/4 lb grated swiss cheese
- 1/2 lb grated cheddar cheese
- 3 oz melted butter
- 1/4 c flour
- 2 qts hot chicken stock
- 1/2 pt heavy whipping cream
- pinch dill
- pinch thyme
- pinch black pepper
- pinch crushed red pepper
- pinch dried cumin
creamy lemon parm shrimp
By dhoffmanlatter
Heat the butter (or oil) in a large skillet over medium-high heat until butter has melted and pan is hot
- 1 pound | 500 grams jumbo-sized shrimp (or banana prawns)
- 8 oz sliced rooms, sauteed
- jar artichoke hearts
- 1 tablespoon butter (or olive oil)
- 2 tablespoons minced garlic
- 1 1/2 cups milk (full fat or 2% -- or sub with reduced fat cream, heavy cream or thickened cream)*
- 1/3 cup fresh grated Parmesan cheese, plus extra to serve
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of milk
- 3-4 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
Coquilles St Jacques
By dhoffmanlatter
1. wash scallops and quarter
- 1 lb scallops
- 1/2 lb sliced mushrooms
- 1 1/2 cup white wine
- 1/4 cup chopped shallots or green onions
- 1 t salt
- 3 T flour
- 3 T butter
- 3/4 c heavy cream
- 2 cups white bread crumbs
- 2 T melted butter
- 2 T chopped parsley
stir fry
By dhoffmanlatter
1. marinade flank steak during the day 2
- Marinade:
- flank steak- sliced
- sliced mushrooms
- sliced onions
- sliced carrots
- broccoli florets
- sliced green peppers
- 3 T soy sauce
- 1 T corn starch
- 1 T dry sherry
- 1 t sugar
Beef Daube Provençal
By dhoffmanlatter
Preheat oven to 300°. Heat olive oil in a small Dutch oven over low heat
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 8 oz sliced mushrooms
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
- Chopped fresh thyme (optional)
best fudgy chocolate cake
By dhoffmanlatter
Preheat oven to 350º F | 175°C
- CHOCOLATE CAKE:
- 1 1/2 cups all-purpose or plain flour
- 1 1/2 cups sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
- 1/2 cup unsweetened cocoa powder
- 2 level teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- 3/4 cup milk
- 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder
- CHOCOLATE GANACHE:
- 1 cup (250-ml) heavy cream or thickened cream
- 8-ounces (250-grams) semi sweet or dark chocolate chips
Craig Clairborne's chicken salad
By dhoffmanlatter
Strip the cooked chicken meat from the bones and cut it into bitesize pieces
- 1 poached chicken, 3 1/2 pounds
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup drained capers
- 1/2 cup yogurt
- 3/4 cup mayonnaise, preferably homemade
- 1 tablespoon red wine vinegar, or to taste
- salt to taste, if desired
- freshly ground black pepper, to taste
- 1 tablespoon finely chopped parsley
- 2 tablespoons finely chopped scallions
- 8 to 12 slices rye bread, either freshly toasted or left untoasted
Homemade mushroom lasagna
By dhoffmanlatter
Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil
- 1/2 cup extra-virgin olive oil or herb oil
- 6 large shallots, peeled and minced
- 1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
- 1 cup dry white wine
- 1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
- Kosher salt
- freshly ground black pepper
- 4 tablespoons unsalted butter, or herb oil
- 3 large cloves garlic, peeled and minced
- 4 tablespoons flour, ideally instant or all-purpose
- 3 cups whole milk
- 1/2 teaspoon grated nutmeg
- 1 cup Gruyère cheese, grated
- 1 cup Fontina cheese, grated
- 2 tablespoons best-quality truffle oil (optional)
- 2 9-ounce boxes of no-boil lasagna sheets
- 1 baseball-size ball of smoked mozzarella, sliced
- 1 cup fresh Parmesan, grated