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Recipes
Baked Artichoke, Aioli & Spinach Dip
By nlhartman
Preheat oven to 325. Place all ingredients in a food processor and puree until smooth
- 8 oz. canned artichoke hearts, drained
- 1/2 c. sour cream
- 8 oz. cream cheese
- 2 jalapeno pepper, stemmed, seeded and diced
- 1 c. Parmesan cheese, grated
- 1/2 jar Garlic Aioli spread
- 4-6 oz. shredded spinach
- 2-4 cloves garlic, minced
Red, White and Blue Trifle
By nlhartman
A refreshing dessert to celebrate the 4th of July!
- 1 lg. Sara Lee pound cake
- 1/4 c. orange juice
- 1 lb. fresh strawberries
- 1/4 c. sugar
- 1 (3.4 oz) pkg. instant French vanilla pudding
- 2 c. low-fat milk (for making instant pudding)
- 1 lb. fresh blueberries
- 4 1/2 oz. Cool Whip (or a little more)
- You may add a sliced banana if the dessert is likely to be eaten by your guests in one sitting. Bananas have a tendancy to get brown and mushy if the dessert sits in the fridge more than 12 hours.
Crab Cakes
By nlhartman
From Coastal Living Magazine
- 3 T. mayonnaise
- 2 t. Dijon mustard
- 1/2 t. kosher salt
- 1/2 t. freshly ground pepper
- 2 large eggs, lightly beaten
- 1 pound lump crabmeat, picked
- 2/3 c. panko
- 2 T. finely chopped fresh flat-leaf parsley
- 3 T. butter
Summer's Best Peach Pie
By nlhartman
In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2 teaspoon cinnamon
- 1/2-3/4 cup sugar
- 1 1/2 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 3 tablespoons finely chopped candied ginger (optional)
- 6 cups thinly sliced, peeled peaches or frozen unsweetened peach slices
- 1 recipe Pastry for Double-Crust Pie (see recipe below)
- Milk
- Sugar
- Ground cinnamon
Quick & Easy Chicken Fajitas
By nlhartman
COOK and stir vegetables in 2 Tbsp
- 2 cups thinly sliced vegetables, such as onions, broccoli, bell peppers
- 6 Tbsp. KRAFT VIVA Italian Dressing, divided
- 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast
- 8 flour tortillas (6 inch), warmed
Cream Cheese Dip w/Fritos
By nlhartman
From Aaron
- 2 containers Philly cream cheese reduced fat
- 1/2 to 1 yellow onion, diced
- Silver Spring brand prepared horseradish
Beef Ragu with Garbanzo Beans
By nlhartman
1.In a food processor, combine carrots, celery, onion, and garlic
- 2 large carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 cup coarsely chopped onion (1 large)
- 4 cloves garlic, peeled
- 2 pounds lean ground beef (93% lean)
- 2 14 1/2 ounce cans diced tomatoes, undrained
- 2 14 ounce cans beef broth
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons dried Italian seasoning, crushed
- 1 teaspoon crushed red pepper
- 1 1/2 pounds dried rigatoni pasta
- Grated Parmesan cheese (optional)
- Crushed red pepper (optional)
Knorr Spinach Dip
By nlhartman
Thaw and squeeze dry spinach Stir together soup mix, sour cream and mayo til blended Stir in spinach, water chestnu
- 1 10 oz. pkg. frozen chopped spinach
- 1 pkg. soup mix
- 1 1/2 c. sour cream
- 1 c. Hellmann's real mayonaise
- 1 8 oz. chopped water chestnuts
- 3 green onions, chopped
Crab Dip
By nlhartman
Clayton Miller, Wit & Wisdom Tavern, Baltimore, Maryland, Coastal Living FEBRUARY 2013
- Béchamel Sauce:
- 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/2 teaspoon salt 1/4 teaspoon ground white pepper
- Remaining ingredients:
- 2 T. butter
- 2 T. all-purpose flour
- 1 1/4 c. milk
- 1/2 t. salt
- 1/4 t. ground white pepper
- 1 cup (4 ounces) shredded Comté cheese
- 1/4 cup (1 ounce) grated Pecorino Romano cheese
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons seafood seasoning
- 1 teaspoon chopped fresh flat-leaf parsley leaves
- 1 teaspoon hot sauce
- 1 pound jumbo lump crab, drained and picked
- 1 teaspoon chopped fresh chives
- Flatbread crackers
Baguette Bites
By nlhartman
Great, easy-to-make recipe!
- 16 oz. sour cream
- 1 envelope Ranch dressing dip mix
- 2 cucumbers, sliced thinly
- 1 baguette