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Recipes
Cranberry sauce Muffins
By melissadove
.1 Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray
- . 2 cups Gold Medal® all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 egg, beaten
- 1 cup leftover cranberry sauce
Saffron Mussel Soup
By melissadove
Coastal Living OCTOBER 2003
- 3 dozen mussels
- 6 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 cups dry white wine
- 2 cups fish stock or clam juice
- 1 sprig fresh thyme
- 1 bay leaf
- Pinch of nutmeg
- 1 leek, cut into thin strips
- 1 celery stalk, cut into thin strips
- 1 carrot, cut into thin strips
- Pinch of saffron
- 1 tablespoon warm water
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Bratseli
By melissadove
Make It Now 2 large eggs, room temperature, lightly beaten Directions Whisk together 3 cups flour, the cinnamon,...
- 7 to 9 cups all-purpose flour, sifted
- 1 tablespoon ground cinnamon
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure lemon extract
- Finely grated zest of 1 lemon (optional)
- 2 large eggs, room temperature, lightly beaten
- 1 cup heavy cream, room temperature
- Vegetable oil cooking spray
Berry Rose' Jelly
By melissadove
In a large saucepan, combine sugar, rasp-cran drink, cinnamon and cloves
- 3 1/2 Cups Sugar
- 1 1/2 Cups Raspberry-Cranberry Drink
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/2 cup rose' wine
- 1 3oz package liquid fruit pectin
Chipotle Chicken Chili
By melissadove
Enter your email address: if you’d like to look inside!) It’s Chipotle Chicken Chili, and it’s exactly what ...
- 2 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
- 1 bottle (12 Ounce Bottle) Good Beer
- 1 can (14 Ounce Can) Diced Tomatoes
- 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
- 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
- 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
- 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Salt, More To Taste
- 1/4 cup Masa Harina
- 1 Lime, Juiced
- Sour Cream, For Serving
- Grated Sharp Cheddar Cheese, For Serving
- Cilantro, For Serving
- Lime Wedges For Serving
Barbecue Chicken Hoecakes with Vinegar Slaw
By melissadove
Prepare barbecue (medium-high heat)
- skinless boneless chicken thighs
- Olive Oil
- Brown Sugar and Coffee Barbecue Sauce
- all purpose flour
- sugar
- baking powder
- salt
- water
- (1/4 stick) butter, melted, plus additional for griddle
- coarsely grated sharp cheddar cheese
- Vinegar Slaw
- wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained
- 13 x9x1-inch disposable aluminum foil baking pan
Vinegar Slaw
By melissadove
Toss first 4 ingredients in large bowl
- thinly sliced fresh fennel bulb
- thinly sliced red onion
- medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups)
- chopped fresh Italian parsley
- olive oil
- Sherry wine vinegar
- sugar
Slaw Dressing for Cole Slaw
By melissadove
Mix together and pour over slaw
- 1/3 cup water
- 1/3 cup vinegar
- 3 Tbsp Mayo
- 3 Tbsp Sugar
Turkey Pot Pie
By melissadove
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 1/2 cup milk
Butternut Squash Tart with Fried Sage
By melissadove
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 1/8 "-thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced Fresno, jalapeño, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper