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Recipes
Sesame-Sea Salt Breadsticks
By polledl
Fleur de sel is a popular sea salt; substitute any other type of sea salt, if you prefer
- 1/2 teaspoon sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 1/4 teaspoons fleur de sel, divided
- 2 1/2 cups plus 2 tablespoons all-purpose flour, divided (about 11 1/3 ounces)
- 3 tablespoons sesame seeds, toasted Cooking spray
- 1 tablespoon yellow cornmeal
Gluten Free Waffles
By polledl
1. Heat waffle maker 2. Stir all ingredients until blended 3
- 1 1/3 cups Bisquick® Gluten Free mix
- 1 1/4 cups milk
- 3 tablespoons vegetable oil
- 1 egg
Berbere-Spiced Chicken
By polledl
1For berbere, combine cayenne pepper, ginger, cinnamon and cloves in a small bowl and mix well
- 1 1/2 tablespoons cayenne pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 pound chicken breasts1 tablespoon each butter and vegetable oil1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste1 teaspoon salt
- 2 cups hot, cooked rice
- 2 tablespoons chopped fresh parsley
- 1 large egg, hard-cooked
Rum Glazed Pork Tenderloin with Grilled Pineapple Relish
By polledl
For the relish: Heat the grill over high heat
- Grilled Pineapple Relish:
- Ingredients
- 1 small pineapple, peeled, cut into 1/2-inch rounds, cored
- Canola oil
- Salt and freshly ground black pepper
- 4 green onions, thinly sliced
- 1 serrano chile, finely diced
- 3 tablespoons rice vinegar
- 1 tablespoon freshly chopped cilantro leaves
- Honey, to taste
- Glaze:
- 4 tablespoons canola oil
- 1 small red onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 cup dark brown muscovado sugar
- 1 cup dark rum
- 4 cups chicken stock
- 1 habanero chile, left whole with 3 slits cut into chile
- 2 cinnamon sticks
- 2 star anise
- Salt and freshly ground black pepper
- 1 1/2 pounds pork tenderloin, trimmed of excess fat
Strawberry Pretzel Salad
By polledl
For a faster fix, Grandma sometimes omitted the crust
- 2 cups coarsely crushed pretzels
- 3/4 cup (1 1/2 sticks) butter, melted
- 3/4 cup granulated sugar, divided
- 1 (8-ounce) package cream cheese, softened
- 8 ounces whipped topping
- 1 (6-ounce) package strawberry-flavored gelatin mix
- 1 (16-ounce) package frozen strawberries, thawed
Rolo Stuffed Chocolate Chip Cookie
By polledl
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or...
- Ingredients
- 1 1/2 cups unsalted butter; softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 3 3/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups semisweet chocolate chips
- 3/4 cup chopped pecans, optional
- 50 Rolos; frozen at least 2 hours
Stuffed Ham with Raisin Sauce Recipe
By polledl
Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in
- RAISIN SAUCE:
- 1 boneless fully cooked ham (6 to 7 pounds)
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 2 cups corn bread stuffing mix
- 1-1/2 cups chopped pecans, toasted
- 1/2 cup minced fresh parsley
- 1/4 cup egg substitute
- 2 tablespoons prepared mustard
- 1/2 cup honey
- 2 tablespoons orange juice concentrate
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/2 cup raisins
- 1-1/2 cups water
- 1/4 cup cider vinegar
Homemade Biscuit Mix
By polledl
1For biscuit mix, combine flour, baking powder and salt in a large bowl and mix well
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 cup shortening
- 3/4 cup milk
Big Soft Pretzels
By polledl
1Dissolve yeast in warm water in a large bowl
- 1 envelope dry yeast
- 1 1/2 cups warm water (110ºF to 115ºF)
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar1 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon coarse salt, sesame seeds, poppy seeds, garlic salt or cinnamon sugar
Ricotta Cheese Ravioli
By polledl
1Combine the flour, 6 eggs, cold water and olive oil in a large bowl
- 4 cups all-purpose flour
- 7 large eggs, divided
- 1 tablespoon cold water
- 1 teaspoon olive oil1
- 6 ounces ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt