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Recipes
Pumpkin Mousse with Gingersnaps and Vanilla Whipped Cream
By tlshinnick
Preparation Time: 1 hour 1
- 1 batch gingernsnaps, cooled and crumbled
- 14-ounce can pure pumpkin puree
- 5 cups heavy cream
- 1 cups granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoons kosher salt
- 1 tablespoons + 1 teaspoons vanilla extract
Conor's Chicken
By tlshinnick
Heat oil in large skillet
- 2 pounds chicken breast, cut into bite-sized pieces
- 2 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup brown sugar
- 2 tablespoon ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water, divided
- 1/3 cup soy sauce
- 1 tablespoon corn starch (optional)
Linguine With Bacon and Onions
By tlshinnick
If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find
- salt
- 6 ounces thick slab bacon, in one piece
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, sliced 1/2-inch (about 3 cups)
- 1 1/2 cups hot chicken stock (or as needed)
- 1 lb linguine
- 3 egg yolks
- 1/2 cup heavy cream or half and half at room temperature
- 1 cup freshly grated parmigiano-reggiano cheese
- 1 cup frozen peas, thawed
- fresh coarse ground black pepper
Red Enchilada Sauce
By tlshinnick
Heat oil in a small saucepan over medium-high heat
- 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
- 2 tablespoons all-purpose or gluten-free flour
- 2 tablespoons chili powder (*not cayenne!)
- 1 /2 teaspoon garlic powder
- 1 /2 teaspoon salt
- 1 /4 teaspoon ground cumin
- 1 /4 teaspoon dried oregano
- 2 tablespoon tomato paste (optional)
- 2 cups chicken or vegetable stock
Lobster Corn Dip
By tlshinnick
Sautee bacon. Remove from pan
- 3 slices of bacon
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 teaspoon old bay seafood spice
- 2 teaspons lemon zest
- 2 tablespoon flour
- 1 teaspoon salt
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup diced celery
- 1/2 cup diced red pepper
- 1/3 cup sherry
- 1 cup corn
- 3 cups lobster
Chicken and Dumplings
By tlshinnick
1. Sweat onion, carrot, celery and herbs in butter in covered dutch-oven for about 15 minutes
- 2 cups onion
- 2 cups carrots, sliced 1/4" thick
- 1 cup celery, diced
- 2 teaspoons fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh sage, minced
- 1/4 cup flour
- 3 tablespoons butter
- 1/2 cup white wine
- 1 tablespoon fresh lemon juice
- 8 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked chicken
- 1/2 cup peas
- 1 egg
- 3 cups flour
- 2 teaspoons salt
- 1/2 teaspoon baking powder
Roasted Vegetable Enchiladas
By tlshinnick
Preheat oven to 400 degrees F
- 1 yellow squash, cut into 1/2-inch pieces
- 1 red pepper, cut into 1/2-inch pieces
- 1 medium red onion, roughly chopped
- 1 -2 cups cubed butternut squash
- 1 zucchini, cut into 1/2-inch pieces
- 1 cup green beans
- 3 carrots, sliced
- 1 (8 oz.) container mushrooms, halved or quartered
- 2 Tbsp. olive oil
- salt and black pepper
- 8 tortillas (use whichever kind you’d like)
- 1 1/2 cups red enchilada sauce
- 1 or 2 cans black beans, drained and rinsed
- 2 cups Mexican shredded cheese
- optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream
Chocolate Babka
By tlshinnick
Add the yeast to the lukewarm water, and mix until combined
- Ingredients, for the dough:
- 3 ⅓ cup (530g) all-purpose flour
- ½ cup (100g) granulated sugar
- 3 teaspoons (10g) instant yeast
- ¾ cup (175g) lukewarm water (90ºF)
- 3 large eggs
- 10 tablespoons (150g) unsalted butter, room temp
- ¾ teaspoon (3g) fine sea salt
- neutral tasting oil for greasing
- Ingredients, for the chocolate paste:
- 6.5 oz (180g) dark chocolate (70 percent or higher)
- ½ cup (120g) unsalted butter
- ¾ cup (105g) powdered sugar
- ½ cup plus 1 tbsp (42g) cocoa powder
- small pinch of salt
Butter
By tlshinnick
Serves: 6 Cooked Chicken, Cut Into Bite-sized Pieces Melt butter in a large pot over medium heat
- 2 Tablespoons Butter
- 2 stalks Celery, Thinly Sliced
- 3 Carrots, Peeled And Thinly Sliced
- 1/2 Large Onion, Finely Chopped
- Salt And Pepper, to taste
- 4 cups Cooked Chicken, Cut Into Bite-sized Pieces
- 2 cups Cooked Wild Rice
- 4 cups Cream, Or As Needed
- 2 cups Chicken Broth
Caramel Apple Ice-cream Tarts
By tlshinnick
Southern Living SEPTEMBER 2012
- 1 2/3 cups all-purpose flour
- 3/4 cup butter, cubed
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 2 tablespoons butter
- 2 cups peeled and diced Gala apples
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons bourbon
- 2 pt. vanilla ice cream
- Caramel Sauce
- 1/2 cup lightly salted roasted pecans
- Garnish: Caramelized Apple Chips