Nlhartman's profile page
Recipes
Garden Veggie Linguine with Cilantro Pesto
By nlhartman
1. Cook pasta according to package directions, adding zucchini and carrots the last 5 minute...
- 8 ounces dry linguine or fettuccine
- 8 ounces baby zucchini, halved lengthwise, or 1 small zucchini, sliced
- 8 ounces peeled fresh baby carrots, halved
- 2 seedless oranges
- 1/2 cup olive oil
- 1 cup fresh cilantro leaves
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon minced garlic or dried garlic
- 1/2 teaspoon crushed red pepper
- Cilantro and/or finely shredded orange peel (optional)
- Substitute a variety of fresh in-season vegetables and herbs--asparagus, snap peas, spinach or mustard greens, tarragon, basi, or other colorful ingredients that catch your eye at the market.
Everybody's Favorite Salad
By nlhartman
A popular salad at large gatherings! From Gayle Baumgard, an old friend from home
- 2 pkgs. strawberry jello
- 1 c. hot water
- 2 pkg. frozen strawberries
- 1 can pinneapple tidbits, drained
- 2 bananas
- 1/2 pint of sour cream
Mom's Christmas Cookies
By nlhartman
These were a favorite of my family!
- 1 c. margerine or butter
- 2/3 c. sugar
- 2 eggs
- 1 t. salt
- 1 t. vanilla
- 1 t. almond extract (optional)
- 2 3/4 c. flour
DD's Cornish Hens
By nlhartman
Recipe from sister-in-law Dianne--delicious and easy!
- 1 6 oz. pkg. long grain rice
- 1/2 c. diced celery
- 1 5 oz. can sliced water chesnuts
- 1 3 oz. can chopped and drained mushrooms
- 1/4 c. butter-melted
- 1 T. soy sauce
- 4-1 to 1 1/2 pound cornish hens
Boozy Root Beer Float
By nlhartman
Thanks to the instant popularity of a craft ale, a root beer float is even better with a kick
- 2 scoops of rich vanilla ice cream
- 1 bottle of "Not your Father's Root Beer"
Herb-Crusted Salmon with Spinach Salad
By nlhartman
Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets
- 3 slices white sandwich bread (You can crush pre-prepared croutons instead and then mix with parsley and oil--no need to use a food processor)
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets, (6 ounces each)
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/2 medium red onion, thinly sliced
Samples of Pie Crust Edgings
By nlhartman
The possibilities for edging a pie are endless according to Martha Stewart's Thanksgiving edition magazine
- One pie crust placed into a pie plate.
Mixed Potato Chowder
By nlhartman
Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 1 small sweet potato or yam
- 6-8 medium white potatoes of your choice (red or Yukon are the best)
- 3 stalks of kale, de-stemmed and chopped into small pieces
- 2 cups Vegetable broth
- 1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
- 1 Tablespoon Cashew butter
- 1 teaspoon ground thyme
- salt and pepper to taste
Stove Top Pasta and Cheese
By nlhartman
Whisking a mixture of eggs and grated cheddar and Parmesan into steaming-hot noodles on the stove top creates a lus
- 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
- 1 tablespoon unsalted butter
- Coarse salt and freshly ground pepper
- 1 pound spaghetti
- 3 large eggs, room temperature
- 1 ounce Parmesan, finely grated (about 1/2 cup)
- 1 ounce sharp cheddar, finely grated (about 1/2 cup)
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
-
Crab Linguine
By nlhartman
From Kemps
- 1 pkg. flaked Kemps imitation crabmeat
- 6-8 oz. linguine
- 2 cloves, garlic, minced
- 1 t. dry oregano
- 2 T. butter
- 1 medium tomato, chopped
- 1/2 c. whipping cream
- 1/2 c. sliced green onion
- 1/2 c. swiss cheese, shredded
- 1/2 c. parmesan or romano cheese