Dhoffmanlatter's profile page
Recipes
Barb's Black Bean Soup
By dhoffmanlatter
Place half of beans and tomatoes in food processor, and process until smooth
- 4 Cans of Organic Black Beans
- 2 C. Vegetable Stock
- 1 Can Organic Diced Tomatoes
- 1 T. Olive Oil
- 3 Cloves Garlic, minced
- 1 Medium Red Onion, diced
- 2 Carrots, peeled and sliced
- 1/4 - 1/2 C. Fresh Herbs, chopped such as Cilantro or Parsley
- 1 t. Cumin
- 1 t. Chili Powder
- 1 t. Smoked Paprika
- Salt and fresh ground pepper to taste.
Individual Chocolate Melting Cakes
By dhoffmanlatter
1. Heat oven to 325° F
- 10 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 5 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- caramel sauce
- coffee ice cream
Chicken with Mustard- White Wine sauce and Spring Vegetables
By dhoffmanlatter
1. Place a jelly-roll pan in oven
- 2 large shallots, peeled and quartered
- 12 baby carrots, peeled
- 4 small red potatoes, halved lengthwise
- 2 1/2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 cup white wine
- 2 thyme sprigs
- 1 rosemary sprig
- 1 tablespoon all-purpose flour
- 1 1/2 cups unsalted chicken stock (such as Swanson), divided
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme leaves
chicken marbella
By dhoffmanlatter
1.Preheat oven to 350 degrees
- 4 chickens, 2 1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted black olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley
Peach, Mozzarella, and Basil Salad
By dhoffmanlatter
1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise
- 3 ripe peaches (peeled, if desired)
- 1 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella, cut into 1-inch chunks
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black peppe
cheesy garlic butter mushroom stuffed chicken
By dhoffmanlatter
Preheat oven to 200°C or 400°F
- Chicken:
- 4 tablespoons butter
- 8 ounces (250 grams) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to taste
- 4 chicken breasts, skinless and boneless
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
- Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1-1/2 cups half and half or use reduced fat cream or evaporated milk*
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and pepper, to your tastes
- 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
- 2 tablespoon fresh chopped parsley
CREAMY PARMESAN HERB CHICKEN MUSHROOM (NO CREAM)
By dhoffmanlatter
Preheat oven to 200°C | 400°F
- FOR THE SAUCE:
- n thighs (skin on or off, bone in or out)*
- 2-3 teaspoons garlic powder
- Salt and pepper
- 1 tablespoon minced garlic
- 400 g | 14 oz cups sliced mushrooms (1 1/2 cups)
- 1 tablespoon dried Italian herbs*
- 2 teaspoons fresh chopped parsley
- 1 1/2 cups 2% milk**
- Salt and pepper, to taste
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk***
- 3/4 cup fresh grated Parmesan cheese, divided
- 1/4 cup fresh chopped parsley (EXTRA), to serve
Decadent mac and cheese
By dhoffmanlatter
Preheat oven to 375°F. Cook the pasta according to the package directions
- 3 cups short pasta (such as macaroni or cavatelli)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 (12-oz.) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 8 ounces processed Monterey jack cheese, torn (about 2 cups)
- 8 ounces Gruyère, grated (about 2 cups)
- 8 ounces sharp Cheddar, grated (about 2 cups)
Ree's easy caramel sauce
By dhoffmanlatter
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Seared Broccoli and Potato Soup
By dhoffmanlatter
In a large soup pot, heat 2 tablespoons of oil over high heat
- 1/2 cup olive oil
- 2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
- 2 1/2 teaspoons kosher salt, more to taste
- 2 tablespoons unsalted butter
- 1 large Spanish onion, diced
- 5 cloves garlic, chopped
- 1/2 teaspoons black pepper, more for finishing
- 1/4 teaspoon red pepper flakes
- 1/2 pound potatoes, peeled and thinly sliced
- 1/4 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice, more to taste
- Grated Parmesan, to finish
- Flaky sea salt, to finish