Natcat's profile page
Recipes
Rice Pudding
By natcat
Bring all except vanilla to a gentle boil
- 2 cups whole milk
- 1/2 cup risotto
- pinch salt
- 1 1/2 to 2 Tbsp sugar
- 1 cinnamon stick
- 1/2 tsp vanilla
Poppyseed Fruit Salad Dressing
By natcat
Potluck cookbook
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp dry mustard
- 1 tsp paprika
- 1 Tbsp poppy seeds
- 1/4 cup lemon juice
- 1 cup vegetable oil
Brown Beans & Ham
By natcat
Soak beans in 3x as much water at least 4 hours or overnight
- 1/2 bag Anasagi beans (mom buys at Honeybaked Ham in J'boro)
- 1 white onion, quartered
- 1 jalapeno, cut in half lengthwise & seeded
- 2 Tbsp minced garlic
- Lots of cracked black pepper
- 1 ham bone with ham on it
Buffalo Chicken Dip
By natcat
Stir together cream cheese, buffalo sauce, ranch and 1 cup of the cheddar cheese
- 16 oz cream cheese, softened
- 1 cup buffalo sauce
- 1 cup ranch dressing (or blue cheese dressing)
- 2 cups shredded cheddar cheese (or 1-2 cups blue cheese)
- 20 oz canned chicken (or cook the real deal)
Roasted Turkey Breast with Peach Rosemary Glaze
By natcat
In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary
- 2 cups apple cider, plus 2 tablespoons
- 1/4 cup salt, plus more for turkey
- 3 to 5 sprigs thyme
- 3 sprigs rosemary plus 1 teaspoon chopped
- 1 (3 3/4-pound) boneless turkey breast with skin
- 1/2 cup onion, finely chopped
- 1 tablespoon olive oil, plus more for turkey
- Freshly ground black pepper
- 1 (10-ounce) bag frozen peeled and sliced peaches, chopped
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
Spicy Thai Noodle Salad
By natcat
Originally made by PTA student (Melissa Williams)
- 1 lb soba noodles
- 3 Tbsp sesame oil
- 4 Tbsp canola oil
- 6 Tbsp honey
- 6 Tbsp soy sauce
- 4 Tbsp balsamic vinegar
- 3 Tbsp rice wine vinegar
- 1/2 to 1 1/2 tsp cayenne pepper
- 1 Tbsp grated fresh ginger
- 5 red bell peppers, sliced thin
- 16 green oninos
- 1 1/2 cups honey roasted peanuts
- 4 cups peas (optional)
- 1 1/2 cups cilantro, coursely chopped
- Lime wedges
Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions
By natcat
1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat
- 14 oz mixed dried fruit bits
- 2 tablespoons dark brown sugar
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon dried crushed red pepper
- 1 (4lb) boneless pork loin
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons coarsely ground pepper, divided
- Kitchen string
- 2 tablespoons olive oil
- 6 firm, ripe Seckel pears (or 3 firm, ripe Bartlett pears)
- 2 tablespoons butter, melted
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey (or sugar)
- 1/4 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 20oz package cipollini onions, peeled
- 1/2 cup pear preserves
Peach BBQ pork chop/tenderloin
By natcat
Mix together 1 quart water, 1/2 cup salt, & 1/2 cup brown sugar to make a brine
- 2 pork tenderloins OR 4-6 bone-in center cut pork chops (1.75" thick)
- Salt
- Brown sugar
- Olive oil
- 1/2 jar Williams Sonoma Peach BBQ Sauce
- 6 fresh peaches, divided
- Minced garlic
- Jalapeño (pickled or fresh), diced
- Golden raisins
- Craisins
- White wine
Fluffy Pancakes
By natcat
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour"
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
Peach Cobbler
By natcat
Place 1 1/2 crusts on bottom of 9x13 baking dish
- 3 refrigerated pie crusts
- 8-10 peaches, peeled & sliced
- 1 to 1 1/2 cups sugar (plus more for top)-- do not substitute Splenda
- 1/4 cup flour
- 1/2 tsp cinnamon
- 1 capful almond extract
- ~1/4 cup water
- 1/2 to 1 stick butter, sliced