Nlhartman's profile page
Recipes
Classic Crock Pot Roast
By nlhartman
Heat oil in large skiller over medium-low heat until hot
- 1 T. vegetable oil
- 1 beef chuck shoulder roast(3-4 pounds)
- 6 medium potatoes, cut into halves
- 6 carrots, sliced
- 2 medium onions, cut into quarters
- 2 stalks celery, sliced
- 1 14 1/2 oz. can diced tomatoes, undrained
- Salt and pepper to taste
- Dried oregano to taste
- Water as needed
- 1 1/2 - 2 T. all-purpose flour(optional)
Potato-Leek Gratin
By nlhartman
In a 12-inch nonstick fry pan over medium heat, melt 4 Tbs
- 5 Tbs. unsalted butter
- 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 Tbs. kosher salt
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyère cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 Tbs. minced fresh chives
Chicken in Lettuce Cups
By nlhartman
An Asian-inspired dinner with lean chicken and edamame(soybeans)serves up health doses of protein, fiber, and heart...
- 3 T. reduced-sodium soy sauce
- 2 t. greated peeled fresh ginger
- 1 t. honey
- 2 t. Asian sesame oil
- 1 1/4 lb. chicken tenders, cut into 1/4-inch chunks
- 1 c. frozen shelled, edamame
- 2 med. stalks celery, chopped
- 12 lg. Boston lettuce leaves
Chicken & Cheese Enchiladas
By nlhartman
The main ingredient in both corn tortillas and tamale dough, masa harina is available at Latin American markets and...
- 3 cups (12 oz./375 g) masa harina
- 1/2 tsp. salt
- 1/4 cup (2 fl. oz./60 ml) vegetable oil
- 2 cups (16 fl. oz./500 ml) hot water
- 1 1/2 lb. (750 g) spinach, stemmed
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 4 cups (1 1/2 lb./750 g) cooked, shredded chicken
- 1 cup (8 fl. oz./250 ml) sour cream
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 1 cup (4 oz./125 g) shredded white cheddar cheese
- 1 cup (4 oz./125 g) shredded yellow cheddar cheese
- 2 Tbs. chopped fresh cilantro, plus more for garnish
- 2 jars Tacolicious ranchera enchilada sauce(or your favorite brand)
- 2 green onions, white and light green portions, thinly sliced
Waste Not-Want Not Casserole
By nlhartman
Uses leftovers
- Cut leftover meat coarsely(beef, pork, or chicken)or 4-oz. dried beef coarsely torn. Combine meat, 1/4 c. butter, 3 T. flour, salt and pepper in heavy saucepan. Slowly stir in 2 c. milk. Cook until smooth and thick.
- Sitr in 1 3 oz. can mushroom pieces, drained.
- Add any leftover vegetables you have; drain juice.
Jan's Peanut Butter Cookies
By nlhartman
From Jan Hartman--delicious!
- 3/4 c. Crisco
- 1 c. peanut butter
- 1 c. brown sugar
- 1 c. sugar
- 2 eggs
- 2 c. flour
- 1 t. baking soda
- 1/2 t. salt
Spaghetti with Broccoli Pesto
By nlhartman
A pasta perfect for summer by Top Chef judge, Richard Blais
- 3 T. kosher salt, divided
- 12 oz. uncooked thin spaghetti
- 6 T. extra-virgin olive oil, divided
- 1 1/2 c. shaved broccoli florets(from 2 heads broccoli
- 2 T. minced yellow onion
- 2 garlic cloves, minced
- 1/2 t. crushed red pepper
- 1 c. chopped fresh flat-leaf parsley
- 1/4 c. toasted pine nuts
- 6 fresh basil leaves
- 1 t. lemon zest plus 2 1/2 T. fresh juice(from 1 lemon)
- 1 t. black pepper
- 1 1/2 oz. pecorino Romano cheese, grated
Barb's Cheesy Potatoes
By nlhartman
Bake 1 hour 350.. This recipe was actually part of a pork chop dish that Marsha gave me
- 1 bag frozen hash browns (the little square pieces), 1 can cream of celery soup, 1 can cheddar cheese soup, 1/2 cup sour cream, 1/2 cup milk, French fried onions (I put in about 3/4 of a can).. Don't really measure.
Spinach and Mandarin Orange Salad
By nlhartman
Place spinach in large salad bowl
- 2 bag baby spinach
- 0.33 c. bottled poppy seed salad dressing
- 0.50 lemon
- 1 can mandarin orange sections
- 0.50 c. honey-roasted sliced almonds
Fresh Spaghetti with Lemon and Parmesan
By nlhartman
Use flour, eggs and water to make spaghetti in a pasta maker
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. (3 fl. oz./90 ml) water
- 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil
- 1/4 cup (1 oz./30 g) dried bread crumbs
- Kosher salt and freshly ground pepper
- 4 garlic cloves, minced
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- Grated zest and juice of 1/2 lemon
- 1/2 cup (2/3 oz./20 g) minced fresh flat-leaf parsley
- Pinch of red pepper flakes