Nlhartman's profile page
Recipes
Grilled Sliced Brisket
By nlhartman
Freeze brisket until frozen solid in the center, at least 8 hours
- brisket (from point or flat end)
- Vegetable oil (for grilling)
Vegetable Beef Soup
By nlhartman
Combine meat, tomato juice, onions, seasonings, and 6 cups water in soup kettle
- 3 pounds soup bone
- 1 1-pint, 2 oz. can tomato juice
- 1/3 c. chopped onion
- 4 t. salt
- 2 T. Worcestershire sauce
- 1/4 t. chili powder
- 2 bay leaves
- 1 1-pound can (2 cups) tomatoes
- 1 c. diced celery
- 1 can or frozen corn
- 1 c. sliced carrots
- 1 c. diced potatoes
- 1 10-ounce pkg. frozen lima beans
Pico de Gallo Bruschetta
By nlhartman
Julia Rutland, Coastal Living MAY 2013
- 1 baguette, cut into 36 (1/4-inch-thick) slices
- Olive oil
- 1 1/2 cups (4 1/2 ounces) shredded Mexican melting cheese or Monterey Jack
- 3 tomatoes, seeded and chopped
- 2 jalapeño peppers or serrano peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
Mom's Meatloaf
By nlhartman
Vitaly Paley’s third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors...
- 1 3/4 pounds 80% lean ground beef
- 1 pound ground pork (preferably ground pork shoulder)
- 1 large egg
- 1/3 cup finely chopped basil
- 5 medium garlic cloves, finely chopped
- 1/2 small yellow onion, finely chopped
- 6 tablespoons dried breadcrumbs
- 5 tablespoons ketchup, divided
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons ground fennel seed
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon Chimayó or sweet paprika
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon hot sauce, such as Tabasco
Pork Chop 'N Potato Bake
By nlhartman
Brown chops in lightly greased skillet Sprinkle with seasoned salt and set aside Combine soup, milk, sour cream, pe...
- 6 pork chops
- Vegetable oil
- Durkee Seasoned Salt
- 1 can condensed cream of celery soup
- 1/2 c. milk
- 1/2 c. sour cream
- 1/4 t. black pepper
- 1 pkg. (24 oz.) frozen O'Brien or hash brown potatoes, thawed
- 1 c. shredded Cheddar cheese 1 c. (2.8 oz.) Durkee French Fried Onions
Quinoa With Feta Cheese and Edamame
By nlhartman
This can be eaten alone or great as a salsa with blue tortilla chips!
- 1 c. uncooked quiona
- 2 c. chicken or beef broth
- 1/2 c. chopped red pepper
- 1/2 c. chopped red onion
- 1/2 c. drained canned corn or frozen corn
- 1/2 c. shelled edamame
- 1/2 c. chopped cilantro
- 3/4 c. crumbled feta cheese
- 1/3 c. Italian dressing
- 1/4 t. salt or to taste
Caramelized Onions
By nlhartman
Heat oil in 12-inch nonstick skillet over high heat until shimmering but not smoking
- 2 T. olive oil
- 2 lbs. yellow onions, sliced 1/4 inch thick
- 1/2 t. salt
- 1 t. brown sugar
- 1 T. water
Chicken-Noodle Bake
By nlhartman
This is an old recipe from the Better Homes and Gardens Casserole Cookbook
- 8 oz. lasagne noodles
- 1/3 c. chopped onion
- 1/3 c. chopped green pepper
- 2 T. butter
- 1 10 1/2 oz. can cream of mushroom soup
- 1 c. milk
- 1/2 t. poultry seasoning
- 2-3 oz. pkgs. cream cheese, softened
- 1 c. cream-style cottage cheese
- 1/4 c. sliced pimiento-stuffed green olives(optional)
- 1/4 c. snipped parsley
- 3 c. diced cooked chicken
- 1 c. buttered soft bread crumbs
Devils' Food Cake with Fluffy White Icing
By nlhartman
Devil's Food cake is an American classic
- Cake batter:
- 1 3/4 c. flour
- 1 t. baking soda
- 1/4 t. salt
- 8 T. (1 stick) unsalted butter, softened
- 1/1 /4 c. dark brown sugar, firmly packed
- 2 t. vanilla extract
- 3 eggs
- 3 oz. unsweetend chocolate, melted and cooled
- 3/4 c. milk or buttermilk
- Fluffy white icing:
- 4 egg whites
- Large pinch salt
- 1 1/4 c. sugar
- 1/2 c. light corn syrup
Shredded Beef Brisket Hot Sandwiches
By nlhartman
Cook in a crock pot for several hours on low to warm Serve on buns
- 1 pre-cooked beef brisket
- 1 jar of mild giardiniers peppers
- Beef broth to cover
- Johnny's au jus