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Lemon-Mascarpone Crepe Cake

Lemon-Mascarpone Crepe Cake

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The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towles (to abs...

  • Crepes 1 3/4 cups whole milk 4 large eggs 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes 1 cup all-purpose flour 6 tablespoons finely ground cornmeal 1 teaspoon sugar 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 4 large eggs
  • 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
  • 1 cup all-purpose flour
  • 6 tablespoons finely ground cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Lemon Curd 6 tablespoons unsalted butter, softened 3/4 cup sugar 1 large egg, plus 3 large egg yolks 3/4 cup fresh lemon juice (from about 5 lemons)
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg, plus 3 large egg yolks
  • 3/4 cup fresh lemon juice (from about 5 lemons)
  • Assembly 2 1/2 cups heavy cream, divided 6 tablespoons sugar, divided 5 ounces mascarpone cheese 1 teaspoon pure vanilla extract Crushed amaretti cookies, for garnish (optional)
  • 2 1/2 cups heavy cream, divided
  • 6 tablespoons sugar, divided
  • 5 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • Crushed amaretti cookies, for garnish (optional)
4.7/5 (27 Votes)

Savory Shrimp Stir Fry

Savory Shrimp Stir Fry

By

Toss shrimp into sald and pepper mixture to coat

  • 1 t. salt and 1/2 t. cayenne pepper, mixed
  • 1 lb. medium raw shrimp, peeled and deveined
  • 2 T. Crisco Puritan Canola Oil
  • 3 large garlic cloves, minced
  • 3/4 c. sliced green onions
  • 1 1/2 c. pea pods, strings removed
  • 4 c. assorted vegetables
  • 1 1/2 T. chicken broth
0/5 (0 Votes)

Red Broccoli Salad

Red Broccoli Salad

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Place bacon in a large skillet

  • 2 pounds bacon
  • 1 large head fresh broccoli, chopped
  • 3/4 cup chopped celery
  • 1/4 cup minced green onions
  • 1/4 cup diced red onion
  • 1 1/2 cups seedless grapes, halved
  • 3/4 cup blanched slivered almonds
  • 1/4 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 1 cup mayonnaise
4.5/5 (15 Votes)

Spring Pea Salad

Spring Pea Salad

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Rinse peas in hot water(or steam if fresh), drain Combine vegetables, nuts and bacon with sour cream

  • 10 oz. pkg. frozen or fresh peas
  • 1 c. diced celery
  • 1 c. chopped fresh cauliflower flowerettes
  • 1/4 c. diced green onion
  • 2 T. chopped pimento
  • 1 c. chopped cashews (sunflower seeds may also be used
  • 1/4 c. crisp cooked crumbled bacon
  • 1/2 c. sour cream
  • 1 c. Hidden Valley Ranch dressing--buttermilk or original
  • 1/2 t. Dijon mustard
  • 1 small clove minced garlic
0/5 (0 Votes)

Scalloped Potatoes and Ham

Scalloped Potatoes and Ham

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A classic in grandma's day!

  • 3 lb. potatoes, 8 medium
  • 1/4 c. butter
  • 1/4 c. flour
  • 3 c. milk
  • 1 1/2 t. salt
  • 1/8 t. pepper
  • 3/4 c. chopped onion
  • 1 1/2 lb. baked ham, cut into 1 1/2 inch cubes
  • 1 T. butter, melted
  • 1/2 c. soft bread crumbs
5/5 (1 Votes)

Chicken & Noodle Casserole

Chicken & Noodle Casserole

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A few pantry staples mix with chicken and frozen peas to make a quick-cooking casserole the whole family will love

  • 1 can cream of mushroom soup
  • 1/2-3/4 c. milk
  • 1 1/2 c. frozen peas
  • 2 1/2 c. cooked medium egg noodles
  • 2 cans (large) premium chunk chicken breast, drained
  • 2 T. dry bread crumbs
  • 1 T. butter, melted
4.4/5 (13 Votes)

Creamy Chicken, Broccoli and Pasta Skillet

Creamy Chicken, Broccoli and Pasta Skillet

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From Meredith Deeds, Minneapolis Star Tribune contributor

  • 1 lb. chicken tenders, cut into 1-inch chunks
  • 1/2 t. salt divided
  • 1/2 t. freshly ground black pepper, divided
  • 1 T. olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • Zest of one lemon
  • 3 c. low-sodium chicken broth, divided
  • 8 oz. pasta of choice
  • 3 c. broccoli florets, chopped into small pieces
  • 4 oz. cream cheese, softened
  • 1/4 c. grated Parmesan, plus more for serving
  • 1 T. lemon juice
4.2/5 (14 Votes)

Spring Garden Frittata

Spring Garden Frittata

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In a bowl, whisk together the eggs, lemon zest, Parmigiano-Reggiano, fontina, parsley, 2 Tbs

  • 6 eggs, beaten
  • 1 Tbs. lemon zest
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 lb. fontina cheese, cut into 1/4-inch cubes
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 3 Tbs. finely chopped fresh chives
  • 1 1/2 tsp. kosher salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to taste
  • 7 tsp. olive oil
  • 3/4 cup diced yellow onion
  • 1 Tbs. minced garlic
  • 1 1/2 lb. zucchini, cut lengthwise into ribbons 1/8 inch thick
  • 1 cup peas
4.4/5 (5 Votes)

Quick Orzo Pilaf

Quick Orzo Pilaf

By

Flexibitliy and flavor on the fly!

  • 4 c. water
  • 1 c. dried orzo pasta
  • 1 c. frozen corn kernels
  • 1/2 large rip tomato or 3 medium Roma tomatoes, chopped (about 1 cup)
  • 2 green onions (about 1/4 c.)
  • 1/4 c. chopped black olives (optional)
  • 1 T. extra-virgin olive oil
  • Salt and pepper to taste
0/5 (0 Votes)

Baked Ziti

Baked Ziti

By

A nice alternative to a more time consuming lasagna dish

  • If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.
  • 1 pound ziti (can sub penne) pasta (Note: Cut down on the pasta--the dish gets too dry if too much is used.)
  • Olive oil
  • 1 pound bulk Italian sausage or ground beef or pork
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 Tbsp fresh rosemary (or basil), minced
  • 1 Tbsp Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
  • 1/2 pound of mozzarella cheese, grated
  • 1 heaping cup of ricotta cheese
  • 1 cup grated parmesan or pecorino cheese
4.5/5 (11 Votes)