Dhoffmanlatter's profile page
Recipes
Aida's Corn, Tomato and Avocado Salad
By dhoffmanlatter
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth
- For the dressing:
- 1 1/2 cups packed fresh cilantro
- 1/2 cup good-quality extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- Kosher salt and freshly ground pepper
- For the salad:
- 4 ears corn, kernels removed (about 3 cups)
- 1 1/2 pounds grape tomatoes, halved (about 3 cups)
- 1 pound fresh mozzarella, diced
- 2 medium avocados, diced
Mexican Meatballs
By dhoffmanlatter
1) Heat oven to 400° F
- 2 tablespoons olive oil
- 1 jalapeno, seeded and finely chopped
- 1 pound ground pork
- 1/2 cup dry bread crumbs
- 1 large egg
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 16-ounce jar salsa
s'more blondies
By dhoffmanlatter
Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven
- Nonstick spray
- 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
- 1 ¼ cups/160 grams all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup/225 grams unsalted butter (2 sticks), at room temperature
- 1 packed cup/220 grams dark brown sugar
- ½ cup/100 grams granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks
- 2 ½ cups/150 grams mini marshmallows
Winter Root Vegetable Potage With Crème Fraiche and Honey Crisped Walnuts
By dhoffmanlatter
1. Make honey-crisped walnuts: Preheat oven to 350 degrees
- For the honey-crisped walnuts:
- 1 teaspoon unsalted butter
- 1 cup walnut halves and pieces
- 3 tablespoons honey
- Fine sea salt
- For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound onions, roughly chopped
- 4 cloves garlic
- 2 tablespoons finely chopped ginger
- 1 teaspoon sea salt or kosher salt
- 2 pounds assorted root vegetables (such as rutabaga, sweet potato, carrot, parsnip and celery root), peeled and roughly chopped
- 2 teaspoons fennel seeds, lightly toasted and finely ground
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups chicken or vegetable stock
- 1 cup crème fraîche, plus more for garnish
- Freshly ground black pepper
Polynesian Chicken Salad with Baby Spinach
By dhoffmanlatter
1) Toss spinach and romaine with the peppers and oranges in a large bowl 2) Add dressing; mix lightly
- 2 c Baby spinach leaves
- 2 c Torn romaine lettuce
- 1 Lg red bell pepper thinly sliced
- 1/2 cup Canned mandarin orange segmants drained
- 1/4 cup Good Seasons Red Rasberry Vinaigrette with poppy seed dressing
- 1/2 lb Boneless skinless chicken breasts, grilled and sliced
- 2 tbsp. Planters cashews
Grilled Cheese- variations
By dhoffmanlatter
Heat griddle or large skillet over medium-low heat
- 8 slices country-style white bread, sliced 1/2-inch thick
- 12 ounces farmhouse Cheddar, sliced
- 3 tablespoons unsalted butter
- 12 slices bacon, cooked to desired doneness
- 1 green apple, thinly sliced
- Dijon mustard
- pesto and tomato
- bacon, sliced pear and 2 T of currant jam
Chocolate Mousse cake
By dhoffmanlatter
1. in small saucepan melt chocolate and butter over low heat
- topping:
- 7 oz semi sweet chocolate
- 1/4 lb unsalted butter
- 7 eggs separated
- 1 cup sugar
- 1 t vanilla
- 1/8 t cream of tartar
- chocolate shavings
- cup whipped cream:
- 1/3 cup powdered sugar
- 1 t vanilla
Lemon Garlic Roasted Asparagus
By dhoffmanlatter
Preheat the oven to 400 degrees
- bunch asparagus
- 1 Tbsp olive oil
- 1 clove garlic
- 1 med lemon
- to taste salt and pepper
Gina's Beet and Goat Cheese Salad
By dhoffmanlatter
In a pot of cold water, place beets and then bring to a boil
- Dressing:
- 4 medium candy stripped beets
- 1/4 cup olive oil
- 2 ounces balsamic vinegar
- Salt and freshly ground black pepper
- 4 cups arugula
- 1/4 cup chopped pecans
- 1/2 cup goat cheese, crumbled
Spinach in Puff Pastry
By dhoffmanlatter
1.Preheat the oven to 375 degrees
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups chopped onions (2 onions)
- 1 tablespoon chopped garlic (3 cloves)
- 2 (10-ounce) boxes frozen chopped spinach, defrosted
- 1/3 cup chopped scallions, white and green parts (2 scallions)
- 1 cup grated Gruyere cheese
- 3/4 cup freshly grated Parmesan cheese
- 4 extra-large eggs, lightly beaten
- 1 tablespoon dry bread crumbs, plain or seasoned
- 2 teaspoonss kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 cup toasted pignoli (pine) nuts
- 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 1 extra-large egg beaten with 1 tablespoon water, for egg wash