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Recipes
Poor Man's "Shrimp" Cocktail
By harvard88
by Kevin Roberts
- 1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
- 1/4 cup kosher salt
- 2 yellow onions, quartered
- 6 garlic cloves
- 3 lemons, halved crosswise
- 2 1-pounds heads of cauliflower, cored, trimmed into 2" florets
- Cocktail sauce
- Ingredient info: Crab boil seasoning is available at most supermarkets in the seafood or spice section, and at specialty foods stores.
Fresh-Herb Dumplings
By harvard88
Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup chopped fresh chives
- 3 large egg yolks
- 3 tablespoons unsalted butter, melted
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped celery leaves
- 1 teaspoon plus 1 1/2 tablespoons coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all purpose flour
Fig and Blue Cheese Appetizer Tarts
By harvard88
Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside
- 3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
- 2/3 cup crumbled blue cheese (3 oz)
- 1/4 cup Smucker’s® Sweet Orange Marmalade
- 2 tablespoons balsamic vinegar
- 16 dried Mission figs, coarsely chopped (1 cup)
- 1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
- 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans
Slow Cooker Corn Pudding
By harvard88
This has become a Thanksgiving regular at my home
- 1 (8 ounce) package cream cheese, softened
- 2 eggs, beaten
- 1/3 cup sugar
- 2 1/3 cups frozen sweet corn
- 1 (16 ounce) can cream-style corn
- 1 (8 1/2 ounce) package corn muffin mix
- 1 cup milk
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
Grilled Spareribs with Cherry Cola Glaze
By harvard88
Preparation Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 mi...
- 2 /3 cup Dijon mustard with horseradish
- 4 12-ounce cans cherry cola (flat)2 cups cherry jam or preserves2/3 cup Dijon mustard with horseradish3 tablespoons soy sauce2 tablespoons malt vinegar or apple cider vinegar1 tablespoon hot pepper sauce7 1/4 to 7 1/2 pounds well-trimmed pork spareribs
Loaded Creamed Corn with Tomato and Bacon
By harvard88
Directions 1. In a blender combine the corn from one package and the half-and-half
- 4 12 ounce packagesfrozen whole kernel corn, thawed
- 1 1/2 cups half-and-half or light cream
- 1 cup chopped onion (1 large)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup butter, cut up
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 thick slicesbacon
- 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (3 ounces)
- 1/2 cup chopped tomato (1 medium)
- 2 tablespoons snipped fresh Italian parsley
- 1 teaspoon red wine vinegar
- 1/8 teaspoon sugar
Roasted Shrimp and Orzo
By harvard88
2006, Barefoot Contessa at Home, All Rights Reserved
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Pork Tenderloin Paprikash with Egg Noodles
By harvard88
Ivy Manning, Cooking Light JANUARY 2014
- 6 ounces uncooked egg noodles
- 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 5 teaspoons olive oil, divided
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon cider vinegar
- 3 tablespoons reduced-fat sour cream
Bacon-Cheese Pull-Aparts
By harvard88
Recipe by Pillsbury
- 1 egg
- 2 tbsp milk
- 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
- 3 oz. (3/4 cup) shredded Cheddar cheese
- 1/4 cup finely chopped green onions (4 medium)
Arroz Amarillo (Spanish Yellow Rice)
By harvard88
Instructions Heat a pot to medium heat, then add the olive oil
- 2 2
- teaspoons
- olive oil
- 1 /2
- cup
- white onion
- finely diced
- 2 2
- garlic cloves
- minced
- 2 2
- cups
- low sodium chicken broth or water
- 2 2
- teaspoons
- powdered chicken bouillon
- 1 /2
- teaspoon
- ground turmeric
- 6 6
- sprigs fresh thyme
- 2 2
- dried bay leaves
- 1 1
- cup
- parboiled rice
- 3 /4
- cup
- frozen peas
- optional