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Recipes
Ann's Amazing Brownies
By dhoffmanlatter
1. mix the batter according to the directions and pour half the batter in a 9 by 13 inch pan
- brownie mix with syrup pouch
- 2 giant symphony bars-with almonds and toffee
Aunt Ivy's Spirited Cranberry Apricot Sauce
By dhoffmanlatter
Combine apricots and sherry in a small bowl; cover and let stand 8 hours
- 1/2 cup thinly sliced dried apricots (about 3 ounces)
- 1/4 cup sherry or orange juice
- 3/4 cup water
- 2/3 cup sugar
- 1/4 cup honey
- 1 (12-ounce) package fresh or frozen cranberries
one pan dijon garlic pork tenderloin & veggies
By dhoffmanlatter
Preheat oven to 220°C | 440°F
- 1 pound (500 grams) baby potatoes, quartered and pat dry with paper towels
- 3 tablespoons olive oil, divided
- 2 pounds pork tenderloins
- Salt and black pepper, to taste
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard (mild and smooth)
- 4 cloves garlic crushed
- 1 pound (500 grams) green beans, trimmed and halved
- 2 tablespoons fresh chopped rosemary or thyme
baked chicken and rice chimichangas
By dhoffmanlatter
COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside
- 1 1/2 c cooked shredded chicken*
- 2/3 c. salsa**
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 2 tbsp. canola or vegetable oil, divided
- 1 package Knorr® Fiesta Sides™ - Spanish Rice
- 1 1/4 c. shredded colby jack cheese***
- 4 burrito size flour tortillas
Slow Cooker Lemon-Garlic Chicken
By dhoffmanlatter
In a small bowl,combine dried oregano,garlic,seasoned salt and black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (960 g) skinless and boneless chicken breast halves
- 2 tablespoons unsalted butter
- 1/4 cup (60 ml) water
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves,peeled and minced
- 1 teaspoon chicken bouillon granules
- 1 tablespoon minced fresh parsley
Salmon chunky gazpacho vinaigrette
By dhoffmanlatter
1.In medium bowl toss the pepper, tomatoes, cuke, and 1/2 t salt
- 1/2 red peppper, chopped
- 2 ripe tomatoes, diced
- cuke, diced
- salt, pepper
- garlic clove, smashed
- 1 T sherry vinegar
- 2 T olive oil
Wild Mushroom Chicken Marsala
By dhoffmanlatter
Combine the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a re-sealable plastic bag
- 4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 Lbs.)
- 1/2 cup All-Purpose Flour
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 tbsp. Olive Oil
- 2 tbsp. Unsalted Butter
- 4 cups Sliced Mushrooms (Cremini, Shiitake, Oyster), About 8 Ounces
- 1 cup Thinly Sliced Shallots, About 2 Large Shallots
- 1 1/2 cups Marsala Wine
- 1 cup Chicken Stock
- 1/4 cup Mascarpone Or Sour Cream
- 2 tsp. Balsamic Vinegar
- 2 tbsp. Chopped Chives
- 1 lb. Cooked Wide Noodles
Roasted Shrimp and Orzo
By dhoffmanlatter
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Creamy spinach stuffed salmon
By dhoffmanlatter
Place each salmon fillet on a flat surface
- Filling:
- 4 skinless salmon fillets
- salt and pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 4 oz (120 g) cream cheese at room temp
- 4 oz (120 g) frozen spinach thawed
- 1/4 cup finely grated parmesan cheese
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- Optional Garlic Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
Creamy Broccoli and Cheddar Soup
By dhoffmanlatter
melt butter in dutch oven over medium heat
- 3 T butter
- 1 onion chopped
- 2 garlic cloved minced
- 1 1/2 lb broccoli cut inc stalks, separated
- 4 cups chicken broth
- 1 c heavy cream
- 1/4 t nutmeg
- 12 oz mild shredded cheddar
- cayenne pepper
- salt