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Recipes
Orange Nut Bread
By Tingrin3
Combine all ingredients. Spray loaf pan with cooking spray and bake at 350 degrees for 1 hour
- 2 1/2 cups flour
- 1 teasp. salt
- 3 teasp. orange zest
- 3/4 cup orange juice
- 1/2 cup milk
- 3/4 cup sugar
- 1 cup chopped nuts
- 2 eggs
- 3 Tbsp. vegetable oil
Chicken and Noodles
By Tingrin3
Cover chicken with water and boil 1 1/2 hrs
- 1 Boiler Chicken 4-5lbs.
- 3 cans Campbell's Cream of Chicken Soup
- pinch of poultry seasoning
- 1 Knorr's chicken boullion cube
- 32 oz. chicken broth from the boiled chicken
- 1 1/2 bags Manaschievitz Egg Noodles (wide)
Double Chocolate Biscotti
By Tingrin3
PREPARATION: 1.Preheat oven to 350°F
- INGREDIENTS
- 3/4 cup all-purpose flour
- 3 tablespoons sugar substitute
- 3 tablespoons packed brown sugar
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites, softly beaten
- 2 tablespoons butter
- 1 tablespoon chocolate syrup
- 1/2 cup puffed wheat cereal
- 4 teaspoons sliced almonds
Matzo Balls
By Tingrin3
For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs
- Matzo Balls:
- 1/4 cup seltzer
- 2 tablespoons schmaltz, at room temperature
- 1 1/2 teaspoons sea salt
- Pinch ground pepper
- 4 large eggs
- 1/2 teaspoon baking soda
- 1 cup matzo meal
Penne with Ham and Mushroom Recipe
By Tingrin3
Serves 2 Ingredients: ½ cup of Cooked Ham, Chopped 1 cup of Halved Cherry Tomatoes 4 cups of Cremini Mushrooms, ...
- Ingredients:
- Serves 2
- 1/2 cup of Cooked Ham, Chopped
- 1 cup of Halved Cherry Tomatoes
- 4 cups of Cremini Mushrooms, quartered
- 2 Cloves of Garlic, Minced
- 1 Tbsp of Olive Oil
- 1 Tbsp of Butter
- 8 oz of Pennette Pasta (small penne)
- A Few Fresh Basil Leaves
- Salt and Pepper to taste
- Freshly Grated Parmiggiano Reggiano
- Process,
- 1 ) Fill a large pot with water and sprinkle in some salt, bring to a boil.
- 2 ) In a large skillet with high sides, heat the olive oil over medium heat, add the ham and cook for 1 to 2 minutes or until it browns a little. Remove to a plate with a slotted spoon and set aside.
- 3 ) At this point add the pasta to the boiling water and cook according to package instructions. Drain and reserve 1/2 cup of the starch cooking water.
- 4 ) In the same skillet, add the garlic, sauté for a couple minutes or until fragrant and lightly golden, add the mushrooms, season with salt and pepper to taste and allow them to cook for 5 to 6 minutes or until they have cooked down.
- 5 ) Add the tomatoes to the cooked mushrooms and let those cook for another 3 to 5 minutes.
- 6 ) Add the reserved starchy cooking water (from the pot where you are cooking the pasta) to the mushrooms and turn the heat up to high and cook until the sauce has thickened.
- 7 ) Add the drained pasta along with the butter, basil and a good grating of parmiggiano reggiano to the mushroom mixture, mix everything together to combine well and serve!
- Recipe By: Laura Vitale
Popovers from King Arthur Flour
By Tingrin3
Directions 1) Preheat the oven to 450°F
- 4 4 10 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 1 1/2 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
- 1/2 1/2 1/2 teaspoon salt
- 1 1/2 1 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3 3 3 tablespoons melted butter
Roasting Chestnuts with Chef John
By Tingrin3
Put the chestnuts in a baking pan with the X facing up
- Wipe the chestnuts off with a damp towel and set them on a cutting board, flat side down.
- to safety sake, you may feel more comfortable cushioning the chestnut on a (clean) dish towel to cut the X.
Pork Chops and Rice
By Tingrin3
Patricia Yearwood
- Ingredients
- 4 tablespoons butter
- 1 cup long grain white rice
- 4 pork chops, bone in
- Salt
- One 10-ounce can beef broth, plus more if needed
- 4 onion slices, separated into rings
- 1/4 teaspoon pepper
Shrimp Scampi in Individual Dishes
By Tingrin3
Saute all ingredients in frying pan
- 1 stick butter
- 1/2 cup olive oil
- 3 cloves garlic chopped fine
- 1 Tbsp. limon juice
- 1 teasp. salt
- 4 teasp. parsley
St. Nicks
By Tingrin3
Cream butter, shortening and sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1/3 cup sugar
- 2 teasp water
- 2 teasp vanilla
- 2 cups flour
- 1/2 cup choppped walnuts