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Recipes
Rosemary chicken with zucchini
By dhoffmanlatter
Freeze It Quarter the potatoes
- 1 pound new potatoes
- 2 carrots
- 2 small zucchini
- Olive oil
- Whole-grain mustard
- 1 bunch rosemary
- Kosher salt and pepper
- 4 6-ounce boneless, skinless chicken breasts
- 4 1-quart resealable plastic freezer bags
Potato Soup from Wintergreen Resort
By dhoffmanlatter
1. saute bacon till brown and add onion and celery
- 1/2 large onion diced
- 1/2 cup diced bacon
- 1/2 cup diced potatoes, peeled
- 1 cup diced celery
- 1 cup shredded cheddar cheese
- 1 qt chicken stock
- 1 qt milk-warmed
- fresh chives
- black pepper and salt
Fried apples
By dhoffmanlatter
1. peel and cut the apples
- 7 apples
- 3 T butter
- 1 T corn oil
- 1/4 c light brown sugar
Mushroom & Barley Soup
By dhoffmanlatter
1. melt butter and saute the mushrooms, onion and garlic
- 1 lb mushrooms, sliced and washed
- 4 T butter
- 1 cup chopped onion
- 1 clove garlic chopped
- 2 cans condensed beef broth
- 5 soup cans water
- can tomato paste
- salt, pepper
- bay leaf
- 1/2 cup barley
- parsley
- 1 1/2 cup sliced celery and leaves
- 1 1/2 cup sliced carrots
- light sour cream
Candy Bar Pie
By dhoffmanlatter
1) Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust
- 1 package toffee chips
- 1 baked chocolate cookie crust
- 1 1/2 (8-oz.) packages cream cheese, softened
- 1/2 cup sugar
- 1/3 cup sour cream
- 1/3 cup creamy peanut butter
- 2 large eggs
- 2/3 cup semisweet chocolate morsels
- 2 tablespoons whipping cream
lemon bars
By dhoffmanlatter
Preheat the oven to 350 degrees F
- For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe.html?oc=linkback
Chicken Pot Pie with Phyllo Crust
By dhoffmanlatter
Preheat the oven to 350°F
- Cooking spray
- 1 1/4 pounds boneless, skinless chicken breast halves, cut into 1/2-inch chunks
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbs. olive oil
- 2 leeks, bottom 4 inches only, trimmed, washed well and chopped
- 2 stalks celery, chopped (about 1/2 cup)
- 2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
- 1/2 pound fresh green beans, trimmed and cut in 1/2-inch pieces
- cut up carrots, about 1 cup
- 2 cloves garlic, minced (about 2 tsps.)
- 1 1/2 cups non-fat milk
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup peas, thawed if frozen
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tb. chopped fresh thyme
- 3 sheets frozen phyllo dough, thawed
- 2 Tbs. freshly grated Parmesan cheese
Cream Of Mushroom Soup
By dhoffmanlatter
1) Soak moralles overnight, rinse carefully, cut apart and clean them
- 6 tablespoon(s) butter
- 1 medium onion, finely chopped
- 1 pound fresh mushrooms, sliced
- 3 tablespoon(s) flour
- 3 + cup(s) beef stock
- 1 bay leaf
- 1/8 teaspoon(s) freshly ground pepper
- 3/4 cup fat free half-and-half
- 4 moralles
- 1 1/2 cups water
Marinated Salad
By dhoffmanlatter
1.drain all veggies, rinse and redrain green beans
- can shoepeg corn
- can peas
- can french green beans
- small jar sliced pimentos
- 3/4 cup diced celery
- 1/2 cup salad oil
- 1 cup vinegar
- 1 cup sugar
- 1 small grated onion
chicken stroganoff
By dhoffmanlatter
In a large skillet set over medium-high heat, add 1 tablespoon of olive oil
- 2 tbsp. olive oil, divided
- 1 lb. chicken breasts, cut into 1-inch chunks
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 2 c. sliced cremini mushrooms
- 1 shallot, minced
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 tbsp. white wine (optional)
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 2 c. low-sodium chicken broth
- 1 tbsp. worcestershire sauce
- 1/2 tsp. fresh thyme leaves
- 1 lb. egg noodles (whole wheat or regular), cooked and drained
- 1/3 c. sour cream, plus more for garnishing
- chopped fresh parsley (optional)