Dolphl1970's profile page
Recipes
Velveeta Truck Stop Potatoes
By Dolphl1970
Preheat oven to 350 degrees
- 2-1/2 pounds of russet potatoes, peeled and cubed
- 2 tablespoons of butter
- Salt and pepper, to taste
- 1/2 cup of chopped onion
- 1 can Rotel tomatoes, drained
- 1-1/2 cups of sour cream
- 1/2 pound of Velveeta cheese, shredded
vegan latkes!
By Dolphl1970
1.In a colander set over a large bowl, place potatoes
- 1-1/2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, peeled and grated
- 1 tablespoon fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Canola oil, for frying
Portobello Steaks
By Dolphl1970
1.Line a large frying pan with a thin layer of broth
- 2 portobello mushrooms
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 cup(s) of water
- 3 tbsp. of balsamic vinegar
- 1 tbsp. of mirin or sherry
- 1 tsp. of dried thyme
- 1 tsp. of dried chives (optional)
- 1/2 tsp. of dried basil
Fresh Tangerine Cake
By Dolphl1970
1.Preheat oven to 350˚. Spray 2 (9-inch) round cake pans with nonstick cooking spray with flour
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 tablespoon tangerine zest
- 1 cup fresh tangerine juice
- 3 large eggs
- 1 (8-ounce) container sour cream
- Tangerine Cream Cheese Frosting
- Garnish: candied tangerine zest
Lemon-Poppy Seed Poundcake
By Dolphl1970
1.In a colander set over a large bowl, place potatoes
- 1-1/2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, peeled and grated
- 1 tablespoon fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Canola oil, for frying
Caramel Walnut Tart
By Dolphl1970
For the Dough Mix the almond paste, Vanilla bean seeds and butter together until smooth, cut in the flour and salt...
- 7 oz or 3/4 cup + 1/8 cup almond paste
- 7 oz or 2/3 cup butter
- 1 ea vanilla bean, seeds only
- 9.5 oz or 1 3/4 cup + 2 tsp pastry flour
- 1 tsp salt
- For the Filling
- 8 oz or 1 cup sugar
- 1 tsp salt
- 1.15 oz or 1.5 Tb light corn syrup
- 1/8 c water
- 8 oz or 3/4 cup + 1/8 cup + 2 tablespoons cream
- 9.5 oz or 3 cup walnuts, rough chopped
Golden Potstickers
By Dolphl1970
Start by making a scallion oil
- 1/2 cup sunflower oil
- 8 green onions / scallions, white and green parts, thinly sliced
- 1 small serrano chiles, thinly sliced, or to taste
- 1 1/2 tablespoons sugar
- 1/4 cup / 60 ml soy sauce
- 1/4 cup / 60 ml water
- 4 tablespoons sunflower oil, plus more for pan-frying
- 1/2 cup chopped shallots (4 medium)
- 1/2 teaspoon fine grain sea salt, or to taste
- 2 cups / 11 oz / 310 g cooked yellow split peas, ideally at room temperature, then process in a food processor until uniform and fluffy
- 1 package round potsticker wrappers
Fantasy-ish Fudge Recipe
By Dolphl1970
Butter a 13x9 baking dish
- 1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
- 3 cups organic cane sugar
- 3/4 cup unsalted butter
- 2/3 cup lite coconut milk (regular is fine too)
- 7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Slow-Cooker Swiss Steak
By Dolphl1970
1.In a 4- to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic
- 1 1/2 pounds round steak, cut into 1-inch pieces
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup sliced onion
- 1 cup sliced celery
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 1 (0.87-ounce) package brown gravy mix
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes
By Dolphl1970
Preheat the broiler and put a rack in the middle of the oven
- 4 medium-large starchy Idaho potatoes, peeled and cut into chunks
- 2 parsnips, peeled and cut into thick slices
- Salt
- 3 tablespoons prepared horseradish
- 3/4 cup milk
- 3 to 4 tablespoons chopped chives
- Freshly ground black pepper
- 1 1/2 cups super-sharp white Cheddar
- 1 egg, lightly beaten
- 1/4 cup extra-virgin olive oil
- 6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
- 2 sprigs fresh rosemary, leaves finely chopped
- 1 large carrot, peeled and chopped
- 1 medium-large onion, chopped
- 4 cloves garlic, chopped
- 1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced
- A few grates nutmeg
- 1/4 cup Worcestershire sauce
- 3 cups mushroom stock* or vegetable stock
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- available in soup aisle of the supermarket