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Recipes
French Onion Chicken
By harvard88
Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kin...
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons butter
- 1 cup plus 3 tablespoons beef broth, divided
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon oil
- salt and pepper, to taste
- 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
- 2 tablespoons flour
- 4 slices provolone cheese
- 4 slices swiss cheese
- 3/4 cup shredded parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping (optional)
Balsamic Roasted Vegetables
By harvard88
. Place prepared vegetables into a large bowl
- 1 cup diced butternut squash
- 1 cup asparagus trimmed and cut into thirds
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 2 teaspoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar, NO sugar added
- 1/2 - 1 teaspoon Himalayan sea salt, plus more to taste
- 1 teaspoon garlic powder
- 1-2 teaspoon dried basil
- 1/2 teaspoon black pepper
- Fresh herbs optional for topping
- 1 cup diced butternut squash
- 1 cup 1 cup asparagus trimmed and cut into thirds
- 1 cup 1 cup chopped red bell pepper
- 1 cup 1 cup chopped red onion
- 2 teaspoons 2 teaspoons extra virgin olive oil
- 1 tablespoon 1 tablespoon dijon mustard
- 2 tablespoons 2 tablespoons balsamic vinegar, NO sugar added
- 1/2 - 1 teaspoon 1/2 - 1 teaspoon Himalayan sea salt, plus more to taste
- 1 teaspoon 1 teaspoon garlic powder
- 1-2 teaspoon 1-2 teaspoon dried basil
- 1/2 teaspoon 1/2 teaspoon black pepper
- Fresh herbs optional for topping
Grilled Shrimp Cocktail
By harvard88
Adam Perry Lang
- 2 cups ketchup
- 2 tablespoons freshly grated horseradish root (see Note)
- 2 tablespoons high-quality bottled horseradish
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 medium shallots, peeled, and grated on a Microplane grater
- 8 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 2 lemons
- 4 garlic cloves, peeled, and grated on a Microplane grater
- 3 cups ice
- Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
- 1/3 cup canola or vegetable oil
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 1/4 cup minced chives
- Kosher salt
- Freshly ground coarse black pepper
- 2 lemons, each cut into 4 wedges
Thumbprint Cookies
By harvard88
Mix all ingredients. Roll into balls and press thumb into center to make indentation
- FROSTING:
- 1/2 cup sifted powdered sugar
- 1 cup butter, soft
- 1/2 tsp. salt
- 1 tbsp. vanilla
- 2 cups flour
- 1 cup chopped pecans
- 2 1/2 tbsp. butter
- 1 1/2 cup confectioners' sugar
- 1 1/2 tbsp. milk
- 3/4 tsp. vanilla
- food coloring
Kale and Sweet Potato Hash with Chorizo
By harvard88
Heat a large non-stick frying pan over medium heat
- 2 tbsp olive oil, divided
- 1 onion, diced
- 4 oz/115 g cured chorizo, finely diced
- 1 large yellow potato, diced
- 1 medium sweet potato, diced
- 1/2 tsp salt, divided
- 1 tomato, diced
- 3 cups finely chopped packed kale
- 4-6 eggs
Spaghetti with Sweet Corn Pesto
By harvard88
DirectionsIn a large (12-inch) sauté pan, heat 3 tablespoons olive oil over medium-low heat
- extra virgin olive oil
- 3 1/2 cups fresh corn kernels (cut from 6 ears of corn)
- 2 garlic cloves, peeled and smashed with the flat side of a knife
- kosher salt and freshly ground black pepper
- 1/2 cup panko (Japanese bread flakes)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 1 pound spaghetti
- 2 pints cherry tomatoes, cut in half through the stem
- 1/2 cup fresh basil leaves, packed
Pan-Fried Risotto Cakes
By harvard88
Preparation 1. Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-...
- 2 tablespoons butter
- 2 tablespoons olive oil, plus more for frying
- 1 medium onion, diced fine
- 2 cups butternut squash, about 2/3 pound, cut in 1/2-inch dice
- Salt and pepper
- 1 cup Carnaroli or Arborio rice
- 1 tablespoon chopped fresh sage
- 1/4 cup dry white wine
- 4 to 5 cups vegetable broth (see recipe)
- 1 ounce grated Parmesan, plus more for garnish
- 4 ounces grated Fontina
- Zest and juice of 1 lemon
- 2 tablespoons finely sliced chives, plus more for garnish
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
Dark Chocolate and Salted Caramel Topped Shortbread
By harvard88
Combine the melted butter, sugar, salt and zest with a fork in a large bowl
- For Shortbread:
- 10 tbsp. salted butter, melted
- 1/2 cup sugar
- 1/4 tsp. salt
- Zest of half an orange
- 1 egg yolk, whisked
- 1 2/3 cups All Purpose flour
- For Caramel:
- 14 tablespoons butter
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup light corn syrup
- 2 tsp. sea salt
- 1/4 cup heavy cream
- 1 1/2 tsp. pure vanilla extract
- 1/4 tsp vanilla bean paste
- Sea salt flakes, to top
Caramelized Onion Tarts With Apples
By harvard88
Ingredients 2 tablespoons olive oil 2 medium onions, sliced 2 red apples (such as Braeburn or Gala), cut i...
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 red apples (such as Braeburn or Gala), cut into small pieces
- kosher salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- ½ cup creme fraiche or sour cream
- Nutritional Information
- Calories 320
- Fat 21g
- Sat fat 6g
- Cholesterol 10mg
- Sodium 403mg
- Protein 5mg
- Carbohydrate 26g
- Fiber 2g
- How to Make It
- Step 1
- Step 2
Mom's Famous Fudge Brownies
By harvard88
Melt butter & chocolate in medium saucepan
- 1 cup (2 sticks) butter, melted
- 4 squares (4 ounces) unsweetened chocolate, melted
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- 1 cup chopped pecans
- 1 cup chocolate chips
- 1/2 cup chopped pecans