Nlhartman's profile page
Recipes
Herbed Salmon
By nlhartman
1. Preheat oven to 350 degrees F
- 1 pound skinless salmon fillet, cut into 4 portions
- 1 lemon
- 1 tablespoon snipped fresh dillweed
- 1 tablespoon snipped fresh tarragon or lemon thyme
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter, softened
- Lemon peel and fresh herbs (optional)
Minestrone Soup 2
By nlhartman
This recipe uses a dry minestrone mix combined with other ingredients
- 1 onion, chopped
- 1 clove minced garlic
- 1 T. oil
- 2 cans chicken broth
- 4 c. water
- 1 pkg. of Minestrone dry soup mix
- 1 16 oz. can Demonte Recipe Ready-basil, garlic, oregano-tomatoes
- Pepper
- 3/4 c. uncooked elbow or bow-tie pasta
- 1 15 oz. can kidney beans
- 1 10 oz. pkg. frozen green beans, thawed
Chicken Artichoke Bake
By nlhartman
1. In a large bowl, combine soup and mayonnaise
- 2 cans (10-3/4 ounces each)condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 3 cups cubed cooked chicken
- 1 can (14 ounces)water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (8 ounces)sliced water chestnuts, drained
- 1 package (6 ounces)long grain and wild rice mix
- 1 cup sliced fresh mushrooms
- 1 medium onion, finely chopped
- 1 jar (2 ounces)diced pimientos, drained
- 1/4 teaspoon pepper
- 1 cup seasoned stuffing cubes
Pumpkin Muffins
By nlhartman
Easy!
- 1 sugar free yellow or white cake mix
- 1 pkg. cinnamon chips
- 1 can of pumpkin(not pumpkin pie filling)
Caramelized Onions
By nlhartman
Here is a basic technique for caramelizing onions
- 4 T. unsalted butter
- 4 large white onions, thinly sliced
- 1 small sprig fresh rosemary or thyme
- 2-3 T. balsamic or sherry wine vinegar
- Pinch of sugar, or to taste
- Salt and freshly ground black pepper, to taste
Corn Chowder
By nlhartman
From the St. Joseph's cookbook
- 4 c. fresh or canned corn
- 2 medium-sized potatoes, cubed
- 1 small Bermuda onion, chopped
- 1 c. water
- 2 c. clear chicken broth
- 5 T. butter
- 2 c. hot milk
- 1 c. heavy cream
- Salt and pepper to tast
- Pinch of cayenne
Mai Tai
By nlhartman
Within the pantheon of exotic cocktails, one stands above the rest as the most iconic of the era
- 3/4 oz. fresh lime juice
- 1/4 oz. SC Mai Tai Rich Simple Syrup (see below)
- 1/4 oz. orgeat syrup (find at a grocery store, or replace with almond syrup)
- 1/2 oz. dry Curacao
- 2 oz. blended aged rum
- SC MAI TAI RICH SIMPLE SYRUP
- Makes 4 cups.
- 2 c. water
- 4 c. demerara sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Mom's Popcorn Balls
By nlhartman
An old family favorite--never missed making these on Christmas eve!
- 5 qts. popcorn
- 2 c. sugar
- 1/2 c. corn syrup
- 1/2 c. water
Chicken Bacon Ranch Wraps
By nlhartman
Cook bacon in large skillet over medium heat, turning occasionally, until crisp; drain on paper towels
- 8 slices bacon
- 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1/2 c. ranch dressing
- 4 flour tortillas(8 inch), warmed
- 1 c. mild finely shredded cheddar cheese
- 1 tomato, chopped
- Shredded lettuce
Sous Vide Beef Brisket with Honey and Spices
By nlhartman
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions
- 1 flat-cut beef brisket, 4 1/2 to 5 lb. (2.25 to 2.5 kg)
- Kosher salt, to taste, plus 2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 3 Tbs. olive oil
- 1 Tbs. minced garlic
- 1 Tbs. tomato paste
- 2 Tbs. Hungarian paprika
- 1 tsp. ground cinnamon
- 1 Tbs. beef demi-glace
- 1 dried bay leaf
- 2 tsp. chopped fresh thyme
- 1 cup (8 fl. oz./250 ml) red wine
- 2 cups (16 fl. oz./500 ml) beef stock
- 1/4 cup (3 fl. oz./80 ml) honey
- 2 lb. (1 kg) cipollini onions, peeled
- 1 1/2 lb. (750 g) carrots, peeled and cut into large chunks
- Fresh bay leaves for garnish (optional)