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Recipes
Baked Brie with Kahlua & Pecans
By harvard88
Slice off top of brie, but do not remove
- 1 19 oz. whole brie
- 1 cup Kahlua
- 1 cup brown sugar
- 1 cup pecans
Sweet Potato, Kale and Quinoa Salad with Tahini Dressing
By harvard88
. And it makes sense. I definitely ago)
- 2 sweet potatoes, diced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup quinoa, cooked to package directions
- 3 cups finely chopped kale
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2-3 tbsp water
- 1 tsp maple syrup
Pulled Pork Sliders
By harvard88
In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder
- 1 Tbs. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 1 Tbs. paprika
- 1 tsp. mustard powder
- 3 1/2 lb. boneless pork shoulder
- 1 Tbs. vegetable oil
- 1 large yellow onion, halved and sliced 1/4 inch thick
- 4 garlic cloves, peeled and lightly smashed
- 1/4 cup tomato paste
- 3/4 cup cider vinegar
- 2 cups chicken broth
- 1 head green cabbage, cored, quartered and thinly sliced
- 1 1/2 Tbs. kosher salt, plus more, to taste
- 1/2 cup mayonnaise
- 1 1/2 Tbs. granulated sugar
- 1 Tbs. fresh lemon juice
- 1 tsp. celery seed
- 2 Tbs. cider vinegar
- Freshly ground black pepper, to taste
- 2 carrots, peeled and julienned
- 3 tsp. Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup firmly packed light brown sugar
- 36 Parker House rolls, halved
Lemon-Berry Pudding Cake
By harvard88
Directions 1. Let eggs stand at room temperature for 30 minutes
- 3 eggs
- Nonstick cooking spray
- 1 cup fresh fresh blueberries and/or fresh red raspberries
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 teaspoons finely shredded lemon peel
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 3 tablespoons lemon juice
- 3 tablespoons tub-style vegetable oil spread
- Powdered sugar (optional)
cajun shrimp with sauce
By harvard88
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in...
- 1 lb medium shrimp, peeled and deveined, with tail shell intact
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning - homemade or store bought
- 1/2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1/2 tsp brown sugar
- 1 lemon or lime, sliced in wedges for garnish
- Salt and pepper, for seasoning
- Cajun Spice Mix
- Makes 1 cup
- 5 tbsp kosher salt
- 2 tbsp cayenne pepper
- 2 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tbsp sweet paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp freshly ground black pepper
- 1 tbsp onion powder
- Chipotle Mayonnaise
- Makes about 1 cup
- 1 cup mayonnaise
- 3 canned chipotles in adobo sauce
- 1 tbsp adobo sauce
- 1/2 lime, juice
Sweet Baby Ray's BBQ Crockpot Chicken
By harvard88
mix BBQ sauce with all ingredients listed under it
- 4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
- 1 bottle BBQ sauce (sweet baby ray's all the way!)
- 1/4 c vinegar
- 1 tsp. red pepper flakes
- 1/4 c brown sugar
- 1/2 - 1 tsp. garlic powder
Cinnamon Duffins
By harvard88
1.Preheat oven to 350 degrees
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 1 stick butter, melted
- 1/3 cup granulated sugar
- 1 Tb. cinnamon
Hummus Salad Dressing
By harvard88
A protein packed salad dressing made with hummus
- 1/2 cup hummus
- 4 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp honey
Cheesy Bacon and Corn Stuffed Zucchini
By harvard88
Drop zucchini in a large pot of boiling water
- 4 medium zucchini
- water
- 8 slices of bacon
- 1 can (15-ounces) sweet corn (you can also use frozen corn, thawed)
- 2 garlic cloves, chopped
- salt and fresh ground pepper, to taste
- 1 package (8-ounces) low-fat cream cheese, softened
Panzanella
By harvard88
Watch how to make this recipe
- 3 3 3 tablespoons good olive oil
- 1 1 1-inch small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 1 1 teaspoon kosher salt
- 2 2 1-inch large, ripe tomatoes, cut into 1-inch cubes
- 1 1 1/2-inch hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 1 1-inch red bell pepper, seeded and cut into 1-inch cubes
- 1 1 1-inch yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 1/2 1/2 red onion, cut in 1/2 and thinly sliced
- 20 20 20 large basil leaves, coarsely chopped
- 3 3 3 tablespoons capers, drained
- 1 1 1 teaspoon finely minced garlic
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 3 3 3 tablespoons Champagne vinegar
- 1/2 1/2 1/2 cup good olive oil
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper