Nlhartman's profile page
Recipes
Katie's Corn Casserole
By nlhartman
Double this recipe for a crowd
- 1 can whole kernel yellow corn, undrained
- 1 can cream style yellow corn
- 1 (8 oz.) carton sour cream
- 2 eggs, beaten
- 1 box Jiffy corn muffin mix
- 1 stick butter, melted
Canadian Bacon Eggs
By nlhartman
This recipe is microwaved in 4 individual ramikins
- Butter to spread in ramikin
- 4 slices canadian bacon
- 4 eggs
- 4 slices of any kind of cheese--probably velveeta slices
Smoky Potato Gratin
By nlhartman
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste
- 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline--more potatoes for larger groups
- 2 garlic cloves
- 8 Tbs. (1 stick) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Freshly ground pepper, to taste
Grilled Shrimp Scampi
By nlhartman
Grilling puts a smoky, summertime twist on this traditional shrimp recipe
- 1 lemon
- 2 tablespoon(s) extra-virgin olive oil
- 3 clove(s) garlic, crushed with press
- 1/4 teaspoon(s) dried oregano
- Salt
- Pepper
- 2 medium red peppers, seeded and cut into quarters
- 12 ounce(s) multigrain pasta
- 12 ounce(s) (26 to 30 count) medium shrimp, shelled and deveined
- 1/4 cup(s) packed fresh parsley leaves, finely chopped
Dorothy's Red Velvet Cake
By nlhartman
To make the cake: 1. Preheat oven to 350ºF
- For cake:
- 2 1/2 cups flour
- 1 tsp. salt
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 tbsp. unsweetened cocoa
- 2 oz. red food coloring
- 1 tsp. vanilla
- 1 1/2 cups buttermilk
- 1 tbsp. baking soda
- 2 tbsp. vinegar
- For frosting (I use 1 1/2x this recipe--needed more frosting to cover both cake layers.)
- 1 heaping tbsp. flour
- 1 cup whole milk
- 1 cup butter
- 1 cup sugar
- 1 tsp. vanilla
Creamsicle Float
By nlhartman
Easy, freezy and a little bit boozy--from Coastal Living Magazine
- 2-3 2-3 2-3 scoops vanilla ice cream
- 1 1 1 T. orange liqueur
- 2 2 2 T. vodka
- 6 6 6 oz. orange soda
- Maraschino cherry
Beef Stroganoff
By nlhartman
In a large fry pan over high heat, warm 1 Tbs
- 3 Tbs. olive oil
- 1 1/2 lb. top sirloin, cut into thin strips about 1 inch wide and 2 inches long
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 leeks, white and light green portions only, cleaned and finely chopped
- 1 lb. cremini mushrooms, brushed clean and sliced
- 1 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 2 1/4 cups beef stock
- 1/3 cup crème fraîche
- 2 tsp. Dijon mustard
- 2 tsp. fresh lemon juice
- Finely chopped fresh flat-leaf parsley for garnish
Salmon with a Kick
By nlhartman
Preheat broiler with oven rack 6 inches away from heat
- 2 T. Dijon mustard
- 1 T. honey
- 1 t. white wine vinegar
- 1/4 t. kosher salt
- 1/4 t. freshly ground pepper
- 4 (6 oz.) skinless salmon fillets
Thai Pork Noodle Bowl
By nlhartman
Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl
- 4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
- 1/4 cup soy sauce
- 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
- 3 cloves garlic, crushed (about 3 tablespoons)
- 3 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 lime, juiced
- 10 ounces pasta, spaghetti, linguini or angel hair
- 1 lime, juiced
- 2 cloves garlic, finely minced
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 2 tablespoons soy sauce
Broccoli Au Gratin
By nlhartman
Preheat oven to 350. Line 13x9x2-inch baking pan with Reynolds Wrap-set aside
- Reynolds Heavy Duty Aluminum Foil
- 2 pkgs. (14 oz. each) frozen broccoli florets
- 1 1/2 c. shredded Cheddar cheese
- 2 eggs, lightly beaten
- 2 cans cream of broccoli soup, undiluted
- 3/4 c. lowfat sour cream
- 3/4 c. finely chopped onion
- 1 1/2 c. herb-seasoned stuffing mix
- 3 T. butter, melted