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Recipes
Creamy Chicken and Asparagus Pasta
By harvard88
Directions In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper
- Ingredients
- 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
- 1 Tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
- 12 oz penne pasta
- 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
- 1 1/2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 3/4 cup milk (I used 1%)
- 1/4 cup cream or half and half
- 3 oz Neufchatel cheese (aka light cream cheese), diced into pieces
- 1/3 cup finely shredded parmesan cheese
- 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)
Mrs. Field's Snickerdoodles
By harvard88
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Spicy Italian Crescent Ring
By harvard88
Step 1 Heat oven to 375°F
- 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup well drained roasted red bell peppers (from a jar)
- 8 slices provolone cheese, halved
- 1/3 lb deli sliced hot salami
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced capocollo
- 1/2 cup well drained hot pepper rings (from a jar)
Balsamic Glazed Pork Loin {Slow Cooker}
By harvard88
In a small bowl, combine the sage, salt, pepper and garlic
- Pork:
- 2 pound boneless pork loin roast, trimmed of large fat pockets
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, finely minced or crushed
- 1/2 cup water
- Glaze:
- 1/2 cup brown sugar, light or dark
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Snickerdoodle Blondies
By harvard88
Preheat oven to 350 degrees
- 2 2/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 Tablespoon vanilla
- 2 Tablespoons white sugar
- 2 teaspoons ground cinnamon
Slow-cooker Sloppy Joes
By harvard88
Mandy Fugate, Orange City, Florida, Southern Living APRIL 2007
- 1 1/2 pounds lean ground beef
- 1 (16-oz.) package ground pork sausage
- 1 small onion, chopped
- 1/2 medium-size green bell pepper, chopped
- 1 (8-oz.) can tomato sauce
- 1/2 cup water
- 1/2 cup ketchup
- 1/4 cup firmly packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons yellow mustard
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 8 hamburger buns, toasted
Daddy Wu’s Carrot Dressing
By harvard88
Place salad dressing ingredients in a food processor and process until smooth
- For the Dressing:
- 3 medium-size carrots, around 3 cups or 1 pound
- 1/4 cup red onion
- 2 tablespoon mirin
- 1/3 cup white vinegar
- 2 tablespoon sesame oil
- 2 lemons, 1 zested, both juiced
- 1/4 cup honey
- Salt, to taste
- 3 romaine hearts, chopped
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup red onion, sliced
- 1 yellow pepper, diced
- 1 English cucumber, sliced on bias
- 2 scallions, cut into 2-inch pieces and thinly sliced, soaked in ice water
- 1/2 cup snap peas, sliced on a bias
- 1 small bunch radish, English breakfast, sliced thin
Korean BBQ Steak Bowls with Spicy Sesame Dressing
By harvard88
Instructions Pulse the dressing ingredients in a food processor until smooth
- For the Spicy Sesame Dressing
- 2 /3 cup low sodium soy sauce
- 1/4 cup mirin
- 1 tablespoon fresh minced or crushed ginger
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons brown sugar
- 1-2 tablespoons sambal oelek (spicy chili paste)
- 5 cloves garlic
- 1 /4 cup mirin
- 2 -3 tablespoons brown sugar
- 1 -2 tablespoons sambal oelek (spicy chili paste)
- For the Korean BBQ Steak Bowls
- 1 lb. top sirloin steak, cut into very thin pieces
- 2 bell peppers (red and yellow), spiralized or cut into strips
- 2 handfuls of spinach
- wonton strips, scallions, and sesame seeds for topping
Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
By harvard88
Stack three 8-inch squares cheesecloth on work surface
- 1 cup celery leaves
- 3 whole cloves
- 2 Turkish bay leaves
- 2 cardamom pods
- 1 garlic clove, peeled
- 1/4 teaspoon whole black peppercorns
- 1 3 1/2- to 3 3/4-pound flat-cut beef brisket
- 2 pounds bone-in beef short ribs (about 6 medium)
- 1 medium onion, peeled
- 1 tablespoon coarse kosher salt
- 4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
- 4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
- 2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 tablespoons prepared white horseradish
- 3 tablespoons Dijon mustard
- 3 tablespoons (packed) golden brown sugar
Mushroom, Leek, and Fontina Frittata
By harvard88
Recipes & Menus | recipes Mushroom, Leek, and Fontina Frittata Frittatas are excellent served warm or at room te...
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper