Nlhartman's profile page
Recipes
Gloria's Nacho Cheese Dip
By nlhartman
From sister Gloria
- 2 lb. box Velveeta cheese
- 3 green chilies, chopped finely, seeds removed
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
Cannellini Bean Soup w/ Roasted Italian Sausage and Excarole
By nlhartman
From Missy Armstrong. Double recipe if you want to use the whole head of escarole
- 1/2 lb hot or sweet Italian Sausage(2-3 links)Use turkey Italian Sausage for South Beach diet)
- 1 medium onion, chopped
- 1 T. finely minced garlic
- 1-2 t. olive olive oil, to saute onions and garlic
- 1 can Cannellini beans(not rinsed)
- 6 cups + 1-2 cups more homemade chicken stock(or use 4 cans + 1 can more chicken broth)
- Pinch hot pepper flakces
- 1/2 large head escarole, thinly sliced and coarsely chopped(use outer leaves and save inner leaves for salad)
- Coarse ground black pepper to taste
- Fresh grated Parmesan cheese for serving
Berry Cherry Smoothies
By nlhartman
In a blender, combine all ingredients
- 1 c. cherry juice
- 1 carton (8 oz.) vanilla yogurt
- 1 c. frozen unsweetened raspberries
- 1/2 c. seedless red grapes
- 3-4 t. sugar
Black-eyed Susan Cocktail
By nlhartman
The official drink of the Preakness
- 3/4 cup orange juice
- 1/2 cup pineapple juice
- 3 tablespoons vodka
- 3 tablespoons light rum
- 2 tablespoons orange liqueur
- Crushed ice
- Garnishes: lime slices, fresh cherries
Slow Cooker Beef and Broccoli
By nlhartman
This recipe is one you will want to have on hand for those hectic days when you don’t have a lot of time to make ...
- 1 1/2 lbs beef chuck (roast or chuck steak), sliced into thin 1 1/2-inch long strips
- 1/2 yellow onion, sliced into 2 portions
- 1 cup low-sodium beef broth or beef consommé*
- 1/2 cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 1/3 cup slightly packed dark-brown sugar
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp cornstarch
- 3 cups broccoli florets, diced into bite size pieces (from about 12 oz broccoli crowns)
- Sesame seeds, for garnish (optional)
Pad Thai
By nlhartman
This recipe is from the Ruam Mit Thai Cafe in St
- Choice of meat-beef, pork, shrimp(leave some liquid when cooking meat)
- 1 lb. bag of rice noodles(don't substitute)
- 3 T. sugar
- 2 T. vinegar
- 2 T. fish sauce
- 1 t. salt
- 1/4 t. pepper
- 2 T. vegetable oil
- 2 large eggs
- 1/2 t. msg
- 2 t. sweet soy sauce
- 1/2 lb. fresh beansprouts
- 1/4 c. green onions, cut into 1" long pieces
- 3 cloves of garlic, pressed and minced
- Crushed peanuts and lemon wedges for garnish
Kale, White Bean and Potato Soup
By nlhartman
Heat oil in a medium saucepan over medium heat
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, diced
- 1 stalk celery, sliced
- 1 carrot, peeled and diced
- 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
- 1 (15-ounce) can navy beans, drained and rinsed
- 2 teaspoons red-wine vinegar
Lake Breeze Cocktail
By nlhartman
Refreshing!
- 2 oz. coconut liqueur, rum or vodka
- 4 oz. cranberry juice
- 2 oz. pineapple juice
- 2 oz. lemon-lime soda
- Ice
Flank Steak Brisket
By nlhartman
From the Rachel Ray Magazine
- 2 t. honey mustard
- 1 1/2 t. olive oil
- 1 t. chili powder
- 1 t. salt
- 1 t. freshly ground black pepper
- 3/4 t. smoked paprika
- 3/4 t. garlic powder
- 1/2 t. dried thyme or crushed rosemary(optional)
- 1 pound trimmed beef flank steak
All-You-Can-Eat Soup Diet Basic Recipe
By nlhartman
This recipe requires a large stock pot
- 1 pound(s) carrots, sliced
- 3 medium (1 1/2 pounds) onions, chopped
- 4 stalk(s) celery, sliced
- 2 large cloves garlic, crushed with press
- 2 can(s) (28 ounces each) whole tomatoes in juice
- 1/2 small (1-pound) head green cabbage, thinly sliced
- 3/4 pound(s) green beans, trimmed and each cut into thirds
- 1 can(s) (48-ounce) chicken broth
- 6 cup(s) water
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- 3 medium (1 1/4 pounds) zucchini, sliced into half-moons
- 2 bag(s) (6 ounces each) baby spinach leaves