Diherbert's profile page
Recipes
Coq au Vin, Julia Child's
By Diherbert
Browning and simmering the chicken
- 1/2 cup lardons (4 ounces -- 1-by-1/4-inch strips of blanched slab bacon or salt pork - see Special Note below)
- 2 1/2 to 3 pounds frying chicken parts
- 2 tbs. butter
- 1 tbs. olive oil (or good cooking oil)
- Salt and freshly ground pepper
- 1 or 2 large cloves of garlic, pureed
- 1 imported bay leaf
- 1/4 tsp or so thyme
- 1 large ripe red unpeeled tomato, chopped, (or 1/3 cup canned Italian plum tomatoes)
- 3 cups young red wine (Zinfandel, Macon or Chianti type)
- 1 cup chicken stock (or more)
- Beurre manie, for the sauce (1 1/2 tbs. each flour softened butter blended to a paste)
- Fresh parsley sprigs (or chopped parsley)
- 1/3 cup good brandy (optional)
- 12 to 16 small brown-braised white onions
- 3 cups fresh mushrooms, trimmed, quartered and sautéed
Pot Roast Beef
By Diherbert
Put any carrots and potatoes in the bottom of your CrockPot
- A 2-5 lb roast. (any kind) I use a lean cut, about 3 lbs.
- 1 envelope ranch dressing (dried) I use Hidden Valley brand, not buttermilk
- 1 envelope Italian dressing I use Western Family brand.
- 1 envelope brown gravy mix I use McCormick brand
- Potatoes and Carrots (enough to fill a bottom layer on your CrockPot) I use about 7 or 8 baby red potatoes and a half pound of carrots to feed 3-4.
- 1 to 1-1/2 cup water
Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)
By Diherbert
Slice the jalapenos lengthwise
- 10 jalapeno peppers
- 10 bacon slices, cut in half
- 10 mini sausages or smokies (or 20 if they are very small)
- 1 cup cream cheese
- 1 cup grated monterey jack
- 1 tsp chipotle powder
- 2 shallots, minced
Jalapeño Popper Dip
By Diherbert
Jalapeño Popper Dip
- Topping:
- 6-8 slices of bacon, diced and cooked crispy
- 2 8-oz packages of cream cheese, soft
- 1 cup of mayonnaise
- 4-6 jalapeños, chopped and deseeded. The seeds will make it fiery hot.
- 1 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 1/4 cup diced green onion
- 1 cup of crushed crackers ( I used Ritz)
- 1/2 cup parmesan cheese
- 1/2 stick of butter, melted
SALTED CARAMEL APPLE PIE
By Diherbert
Instead of sugar, we mixed sweet, salty caramel with the apples
- 1 double pie crust
- 3 pounds baking apples, such as Gala or Golden Delicious, peeled and cored
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1/4 cup cornstarch
- 1/2 cup Salted Caramel Sauce recipe follows)
- Egg wash
- Crystal sugar
- Salted Caramel Sauce
- 1 1/2 cups sugar
- 2 teaspoons sea salt
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
Guacamole from Four Seasons Scottsdale AZ
By Diherbert
Best ever
- 4 Ripe Avocados
- 2 Limes, juiced
- 1 Roma Tomato, diced
- 1 Small Red Onion, diced
- 1 Jalapeno, deseeded and diced
- 1/2 cup Cilantro, chopped
- 1 tsp Ground Cumin
- 1 tsp Fresh Ground Black Pepper
- Kosher Salt to Taste
Easy Addicting Corn
By Diherbert
This corn recipe is no joke
- 1 (16-ounce) bag frozen corn
- 2 tablespoons butter
- 1/3 cup Parmesan cheese
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon of paprika
FUDDERBINGERS
By Diherbert
Wonderful Butterfinger cookies! I got this from the Dallas Morning News Cookie Contest in 2003
- 1/2 C. butter, softened
- 3/4 C. sugar
- 2/3 C. brown sugar
- 2 egg whites
- 1 1/4 C. chunky peanut butter
- 2 tsp vanilla extract
- 1 C. flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 (2.1oz) Butterfinger candy bars, chopped
English Toffee
By Diherbert
Put the butter, sugar and water in a frying pan and turn the heat up high
- 2 cubes butter (must be AA grade. Lesser grades of butter have water in them and the
- candy will separate.)
- 1 cup sugar
- 5 T. water
- 1 t. vanilla
- Chocolate – use good quality, your favorite
- Nuts – any kind you wish.
Banana Cake
By Diherbert
The Food Mentalist (http://www
- Frosting:
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar