Nlhartman's profile page
Recipes
Endless Summer Cocktail
By nlhartman
From Bethenny Frankel
- 1 1/2 oz. coconut vodka
- 3 oz. pineapple juice
- 1 c. frozen mango slices
- 4 oz. sparkling water
- Ice
Chicken Florentine Artichoke Bake
By nlhartman
Directions 1. Preheat oven to 350 degrees F
- 8 ounces dried bow tie pasta
- 1 small onion, chopped
- 1 tablespoon butter
- 2 eggs
- 1 1/4 cups milk
- 1 teaspoon dried Italian seasoning
- 1/4 - 1/2 teaspoon crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 10 ounce frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 teaspoon paprika
- 1 tablespoon butter, melted
Antipasto Pasta Salad
By nlhartman
Cook pasta according to package directions
- 8 ounces dry bow-tie pasta, uncooked
- 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
- 1/4 cup fat free Italian dressing
- 2 cups small fresh cauliflower florets
- 1/2 cup chopped green bell pepper
- 30 slices pepperoni, cut into quarters (about 1/2 cup)
- 3/4 cup cubed part-skim mozzarella cheese
Taco Salad II
By nlhartman
Brown ground beef and drain
- 1 head lettuce
- 1 small pkg. Doritos, crushed
- 1 lb. hamburger
- 2-3 med. tomatoes, chopped
- 1 med. onion, chopped
- 2-3 c. cheddar cheese, grated
- 1 c. oil
- 1/4 c. vinegar
- 1/4 c. lemon juice
- 1 t. salt
- 1/2 t. dry mustard
- 1/2 t. paprika
Purple Slaw
By nlhartman
From Elaine Berdan
- Dressing:
- 1 small red onion, rings
- 1 small red cabbabe, shredded
- 1 medium cauliflower, cut into pieces
- 1 bunch broccoli, chopped
- 1 10 oz. pkg. frozen peas
- 1/2 pound bacon, cooked crisp and crumbled
- 2 c. mayo
- 1/3 c. parmesan cheese, 1/4 c. sugar
- 1 t. salt
- 1/2 t. pepper
Tortellini and Vegetable Soup
By nlhartman
Sauté the vegetables In a soup pot over medium-high heat, warm the 2 Tbs
- 2 Tbs. olive oil, plus more for drizzling
- 2 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, thinly sliced
- 2 zucchini, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 6 cups chicken or vegetable broth
- 1 lb. fresh cheese tortellini
- 2 plum tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
Mamaleh’s Brisket
By nlhartman
Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp
- 1 6–8-pound piece untrimmed point- or flat-cut beef brisket
- 1 tablespoon freshly ground black pepper
- 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- 2 large onions, coarsely chopped
- 5 large carrots, peeled, coarsely chopped
- 5 celery stalks, coarsely chopped
- 1 1/2 cups Manischewitz Concord grape wine or Concord grape juice
- 2 heads of garlic, halved crosswise
- 8 sprigs thyme
- 4 fresh or 8 dried bay leaves
- 2 tablespoons black peppercorns
- 1 –2 quarts low-sodium chicken broth (depending on size of pan)
Vidalia Onion Soup Recipe
By nlhartman
In a Dutch oven or soup kettle, saute the onions in butter until lightly browned
- 4 to 5 large Vidalia or sweet onions, chopped
- 3 tablespoons butter
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 1-1/2 cups water
- 1 bay leaf
- 8 slices French bread, toasted
- 1/2 cup shredded Swiss cheese
Farro with Fresh Corn and Sugar Snap Peas
By nlhartman
Preheat an oven to 450ºF (230ºC)
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 1/4 cups (14 oz./440 g) pearled farro
- 4 cups (32 fl. oz./1 l) vegetable broth
- 1 yellow onion, finely chopped
- 1 lb. (500 g) sugar snap peas, trimmed and cut on the diagonal into
- 1/4-inch (6-mm) pieces
- 2 cups (12 oz./375 g) fresh corn kernels (from about 4 ears of corn) or thawed frozen corn
- 1/2 cup (4 fl. oz./125 ml) cider vinegar
Potato-Ham Scallop
By nlhartman
Layer in covered glass pan or casserole dish, starting with ham
- 2 c. ham, cubed
- 6-8 medium potatoes, thinly sliced
- 1/4 c. finely chopped onion
- 1/3 c. flour
- 2 c. milk
- 3 T. dry bread crumbs
- 1 T. melted butter
- Salt and Pepper to taste