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Recipes
Jesse's Calico Beans
By nlhartman
These are my Aunt Jessie’s famous baked beans
- 18 slices bacon
- 1 1/2 lbs ground beef
- 3 medium onion, chopped (1/2 cup)
- 1 1/2 cups ketchup
- 3 teaspoons salt
- 2 1/4 cups firmly packed brown sugar
- 3 teaspoons dry mustard
- 6 teaspoons vinegar
- 1 (48 ounce) can pork and beans or 1 (48 ounce) can vegetarian baked beans
- 1 (48 ounce) can kidney beans
- 1 (48 ounce) can lima beans or 1 (48 ounce) can butter beans
Shrimp Scampy
By nlhartman
Take off the shrimp shells, butterfuly-cut across the top almost all the way through-take out veins and sand(they a...
- 1 3/4 lb. green shrimp
- 1 1/2 sticks butter
- 1 1/2 t. garlic powder and basil
Shrimp & Snap Pea Stir-Fry
By nlhartman
Get dinner together fast with this Rachael Ray recipe for Shrimp and Snap Pea Stir-Fry
- 2 tablespoons canola oil
- 2 cloves garlic, thinly sliced
- 2 cups sugar snap peas, trimmed
- 1/2 cup canned sliced water chestnuts, drained
- 12 ounces large shrimp, peeled and deveined
- 2 tablespoons ponzu sauce
- 3 cups cooked long-grain white rice
Zucchini Bread
By nlhartman
From the makers of Bisquick
- 2 c. Bisquick baking mix
- 1 1/2 c. shredded zucchini
- 3/4 c. sugar
- 1/4 c. vegetable oil
- 3 eggs
- 1 t. vanilla
- 2 t. ground cinnamon
- 1 t. ground nutmeg
- 1/2 c. chopped nuts
Bagel Strata with Sausage and Spring Vegetables
By nlhartman
Preheat an oven to 350°F
- 7 cups diced bagels (3/4-inch cubes)
- 4 Tbs. (1/2 stick) unsalted butter, melted
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. vegetable oil
- 6 oz. cremini mushrooms, thinly sliced
- 1 cup diced asparagus (1/2-inch pieces)
- 1/2 cup frozen peas, thawed
- 6 oz. Italian sausage, crumbled and cooked
- 6 oz. grated white cheddar cheese
- 8 eggs
- 2 cups half-and-half
Ramen Noodle Salad
By nlhartman
Mix the first 5 ingredients Prepare the dressing Mix the dressing with the dry ingredients
- Dressing:
- 3 T. seasame seeds toasted
- 1 1/2 t. slivered almonds
- 1/2 large head cabbage, chopped
- 4 green onions, chopped
- 1 pkg. oriental flavor ramen noodles-save the flavor packet
- 1/2 flavor packet
- 1 t. salt
- 3 T. vinegar
- 1/2 c. oil
- 2 T. sugar
Turkey Chopped Salad with Dijon Mustard Vinaigrette
By nlhartman
From Castle Wood Reserve
- 6 oz. Castle Wood Reserve Oven Roasted Turkey, cubed
- 4 oz. Garbanzo Beans
- 2 oz. Green Lentils
- 6 oz. Cherry Tomatoes, halved
- 1 c. Sugar Snap Peas, cut on the bias
- 2 c. Baby Spinach
- 2 oz. Castle Wood Reserve Colby Jack, diced
- 1 oz. Castle Wood Reserve Smoked Provolone, cut into strips
- 2 t. Italian Parsley, stemmed
- Dressing
- 1 T. Castle Wood Reserve All Natural Mustard
- 1 t. Shallot, minced
- 1/2 t. Champagne Vinegar
- 1/4 c. Extra Virgin Olive Oil
- 1 t. Honey
- 1/2 t. Tarragon, chopped
Broccoli and Pancetta Frittata
By nlhartman
Sauté the pancetta and broccoli In a large ovenproof fry pan over medium-high heat, melt the butter
- 2 Tbs. unsalted butter
- 2 oz. pancetta or thick-cut bacon, chopped
- 1 head broccoli, separated into florets
- 12 eggs
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup grated white cheddar cheese
Basic Ham and Scalloped Potatoes
By nlhartman
From the old St. Mary's Catholic Church cookbook
- 6 med. potatoes, peeled and sliced
- 1 slice of ham or ham pieces
- 1 can cream of celery soup
- 1/2 pt. whipping cream
- 1/4 c. diced onion
- Salt and pepper to taste
Scallop and Snap Pea Stir Fry
By nlhartman
In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly
- 1 tablespoon olive oil
- 1 pound small sea scallops, side muscle removed
- Coarse salt
- 1 small onion, halved and sliced 1/4 inch thick
- 1 tablespoon grated peeled fresh ginger
- 1/2 pound sugar snap peas, trimmed
- 2 tablespoons fresh lime juice
- 1/2 teaspoon Asian garlic-chili sauce
- 1/2 cup loosely packed fresh cilantro leaves