Nlhartman's profile page
Recipes
Beef Bourguignonne
By nlhartman
Preheat an oven to 350°F
- 3 Tbs. canola oil
- 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 1 lb. button mushrooms, quartered
- 1/2 lb. slab bacon, cut into 1/4-inch dice
- 1 large yellow onion, diced
- 2 tsp. minced garlic
- 1 1/2 Tbs. veal demi-glace
- 1/2 cup all-purpose flour
- 1 bottle (750ml) Pinot Noir
- 3 cups beef broth
- 1 lb. pearl onions, peeled
- 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
- 3 Tbs. chopped fresh flat-leaf parsley
- Boiled potatoes with parsley for serving (see related recipe at left)
Ranch Potato Skins
By nlhartman
Quarter the baked potatoes
- 4 potatoes
- 1/4 c. sour cream
- 1 oz. packet Hidden Valley Original Ranch Dressing Mix
- Shredded cheddar cheese
- Bacon bits-optional
Barbecue Baked Beans
By nlhartman
People magazine, Eddie Jackson's recipe
- 4 strips thick-cut bacon
- 1 small white onioin
- 3 15 oz. cans pork and beans
- 1/2 c. barbecue sauce
- 1/4 c. apple cider vinegar
- 1 T. yellow mustard
- 1 T. light brown sugar
- 2 t. barbecue seasoning(or your favorite barbecue rub)
- 1 t. canola oil
- 1 t. kosher salt
Crab Garden Salad
By nlhartman
Toss salad greens and vegetables with dressing
- 1 pkg. Louis Kemp Crab Delights
- 1 pkg. salad greens
- 1 yellow pepper, thinly sliced
- 2 c. broccoli florets
- 1/2 c. pitted ripe olives
- 1/2 c. sliced red onions
- 8 oz. Italian dressing
Taco Salad
By nlhartman
This salad is ideal for parties and picnics
- Dressing:
- 1 medium head lettuce
- 1 lb. hamburger, browned, salted and peppered
- 8 oz. pkg. cheddar cheese, shredded
- 1 can kidney beans, drained
- 1 large onion, chopped
- 4 medium tomatoes, diced
- 1 pkg. taco chips, curshed slightly
- 1 pkg. taco seasoning
- 8 oz. thousand Island dressing
- 1/3 c. sugar
- 1 T. taco seasoning
- 1 T. taco sauce
Salmon Loaf
By nlhartman
The old salmon loaf I served for many years
- 1 16 oz. can salmon, drained and flaked
- 2 c. soft bread crumbs
- 1 T. chopped onion
- 1 T. butter, melted
- 1/2 t. salt
- 1/2 c. milk
- 1 beaten egg
Eight-Layer Casserole
By nlhartman
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside
- 3 cups dried medium noodles (6 ounces)
- 1 pound ground beef
- 2 8 ounce can tomato sauce
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8 ounce carton dairy sour cream
- 1 8 ounce package cream cheese, softened
- 1/2 cup milk
- 1/3 cup chopped onion (1 small)
- 1 10 ounce package frozen chopped spinach, cooked and well drained
- 1 cup shredded cheddar cheese (4 ounces)
Pico de Gallo
By nlhartman
Combine all ingredients in medium bowl, using as many or as few minced chiles as your palate demands; toss to blend...
- 1 to 1 1/2 # ripe tomatoes, seeded and chopped
- 1/2 c. finely chopped red onion
- 1/3 c. finely chopped fresh cilantro
- 2 T. freshly squeezed lime juice
- 1 small clove garlic, minced
- 1-3 T. minced jalapeno or serrano chiles, or to taste
- 1/4 t. salt
Buttery Yeast Dough
By nlhartman
Whisk together both flours and salt
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup warm water
- 1/3 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 6 large eggs, room temperature
- 1 teaspoon finely grated lemon zest
- 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap
Easy Mac & Cheese Veggie Chicken Casserole
By nlhartman
Preheat oven to 400. Combine 3 T
- 4 T. butter spread
- 1 c. milk
- 8 oz. rotini pasta, cooked and drained
- 2 c. diced cooked chicken
- 4 c. frozen vegetables, thawed
- 2 /14 c. shredded cheddar cheese
- 1/4 c. dry bread crumbs
- 1 T. grated Parmesan cheese