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Recipes
chocolate peanut butter mousse pie
By dhoffmanlatter
for the crust Preheat oven to 350°F and spray a pie plate with cooking spray
- peanut butter oreo crust
- 1 (15.25-oz) package peanut butter creme-filled Oreos, need 18 for crust
- 4 tbsp butter, melted
- chocolate peanut butter mousse filling
- 2 (4-oz) semi sweet chocolate bars, chopped
- 2 tbsp coconut oil
- 1/3 cup creamy peanut butter
- 4 large egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 2 cups heavy whipping cream
- 2 (2.5-oz) packages mini Reese's cups, cut in half
- remaining Oreos, crushed
- chocolate syrup or hot fudge or ganache (optional)
- peanut butter whipped cream
- 2 tbsp creamy peanut butter
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
pasta sauce raphael
By dhoffmanlatter
1. Heat the olive oil in a large saucepan and sauté the onion, mushrooms, garlic, parsley, basil, oregano, and red...
- 28 oz canned tomatoes
- 6 ounces marinated artichoke hearts
- 12 oz sliced mushrooms
- 2 tablespoons best-quality olive oil
- 1/2 cup coarsely chopped yellow onion
- 1 clove garlic, peeled and finely chopped
- 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons whole black peppercorns, crushed
- 1 teaspoon salt or to taste
- 1 tablespoon grated Romano cheese
Moosewood Mushroom Strudel
By dhoffmanlatter
Filling: Cook mushrooms until soft, drain
- puff pastry- leave in frig till ready to use
- 1 lb chopped mushrooms
- 1 tsp salt
- Freshly ground black pepper (to taste)
- 1/2 tsp fresh dill weed finely chopped
- 8 oz cream cheese
- 1/2 c sour cream
- 1/2 c yogurt
- 1 c white bread crumbs
- 1/4 c fresh parsley finely chopped
- 2 green onions finely sliced including some of the green tops.-optional
- Juice of one lemon
- poppy seeds for the top
Chicken Florentine
By dhoffmanlatter
1Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits
- 2 cups shredded mozzarella cheese
Pappardelle with Zucchini, Sultanas and Pine Nuts
By dhoffmanlatter
Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to...
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 pounds zucchini (4 medium)
- 1 clove garlic, minced
- Salt and pepper
- 2-3 tablespoons Marsala
- Scant 1/4 cup sultanas (golden raisins)
- 2 tablespoons pine nuts
- 8 ounces egg pappardelle
- 3 tablespoons freshly grated Parmesan
- Small bunch fresh parsley, chopped
Brunswick Stew
By dhoffmanlatter
1) Sprinkle the chicken with 1 teaspoon of the salt and paprika
- 1 Broiler Chicken -- Cut Into Pieces
- 3 tsp Salt
- Paprika -- To Taste
- 1/4 cup Butter
- 2 med Onions -- Sliced
- 1 med Green Bell Pepper -- Diced
- 3 cup Water
- 2 cup Canned Tomatoes -- Undrained
- 2 tbl Parsley -- Chopped
- 1/2 tsp Tabasco Sauce
- 1 tbl Worcestershire Sauce
- 2 cup Whole Kernel Corn, Frozen
- 1 pkt Frozen Lima Beans -- Defrosted
- 3 tbl Flour
twice cooked pork tenderloin
By dhoffmanlatter
Sprinkle meat with salt and pepper
- 1 boneless pork tenderloin, about 1 pound
- Salt and freshly ground black pepper
- 4 tablespoons butter, extra virgin olive oil, or a combination
- 1/4 cup cream
- 1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Pasta with Spinach, Tomato, and Parm cheese
By dhoffmanlatter
Cook pasta according to package directions; drain, reserving 1 cup pasta cooking water
- 1 pounds gluten-free pasta
- 1/4 cups extra-virgin olive oil
- 4 garlic cloves
- 12 ounces baby spinach
- 3 tomatoes
- 1 cups grated romano cheese
- 1/2 cups grated parmesan cheese
- 1 teaspoons sea salt
- ground black pepper
Grilled Chicken & Nectarine Chopped Salad
By dhoffmanlatter
Preheat grill to medium or heat a stovetop grill pan over medium-high heat
- 2 ripe nectarines, halved and pitted
- 3 teaspoons extra-virgin olive oil plus 1/4 cup, divided
- 1 pound boneless, skinless chicken breast, trimmed
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons red-wine vinegar
- 1 1/2 tablespoons water
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 6 cups chopped romaine lettuce
- 3/4 cup crumbled jack cheese
- avocado slices
Karyn's Cream of Crab Soup
By dhoffmanlatter
1) In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half
- 3 tablespoons all-purpose flour
- 1 (1.25 ounce) envelope hollandaise sauce mix
- 4 cups fat free half-and-half, divided
- 1 1/2 tablespoons Old Bay Seasoning TM
- 1/4 cup butter
- 1 cup whipping cream
- 1 pound fresh crabmeat