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Recipes
OVERNIGHT BREAKFAST ENCHILADAS RECIPE
By charlotteh371
INSTRUCTIONS Spray a 9x13 baking dish with non stick cooking spray and set aside
- 2 cups ham cubed
- 3 cups shredded cheddar divided
- 1/4 cup chopped green onion
- 1/4 cup minced onion
- 1 tsp garlic salt
- 8 flour tortillas medium size
- 6 eggs
- 1 1/2 cups half & half or whole milk
Buffalo chicken taquitos.
By charlotteh371
Preheat oven to 425 degrees
- 4 4
- cup(s) of chicken, cooked and shredded
- 12 12
- soft taco, flour tortillas
- 2 2
- cup(s) of mozzarella cheese, grated
- 4 4
- ounce(s) of Philadelphia cream cheese
- 1/3 1/3
- cup(s) of Frank’s hot sauce
- 1/3 1/3
- cup(s) of milk
- 2 2
- tbsp. of butter
- 1 1
- tsp. of Mrs. Dash
- 1 1
- tsp. of garlic powder
- 2 2
- tbsp. of vegetable oil
Parmesan, Herb and Garlic Popovers
By charlotteh371
Preheat oven to 450 degrees
- 3 3 1/2 3 1/4 2% 1/4 (I used 3 and 1/4 cups of 2% milk, and 1/4 cup of half and half, since I didn't have any whole milk)
- 4 4 4 cups All-Purpose flour (I used unbleached)
- 1 1 1/2 and 1/2 tsp. kosher salt
- 1 1 1 tsp. baking powder
- 6 6 6 large eggs, at room temperature
- 1 1 1/2 and 1/2 cups grated parmesan cheese
- 1/4 to 1/2 1/4 to 1/2 1/2 tsp. crushed garlic (depending on how much you love the stuff!)
- 4 4 12 Tbsp. unsalted butter, cut into 12 equal chunks
Green Beans with Mustard-Seed Butter
By charlotteh371
Make Ahead The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month
- 1 tablespoon yellow mustard seeds
- 2 medium shallots, thinly sliced
- 1/3 cup sherry vinegar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1/2 stick (2 ounces) unsalted butter, softened
- 2 tablespoons whole-grain mustard
- Salt
- Freshly ground pepper
- 2 pounds green beans, trimmed
Hot Dog Melts
By charlotteh371
Preheat the oven to 425°
- 1/2 cup plus 2 tablespoons mayonnaise
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 tablespoon minced shallots
- 1 tablespoon minced chives
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 6 slices Gruyère cheese (3 ounces)
- 6 all-beef hot dogs, slit lengthwise
- 6 thin slices of lean bacon
- 6 hot dog buns
Chocolate Kahlua® Trifle
By charlotteh371
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 1
- (19.8 ounce) packagebrownie mix
- 1/4 1/4
- cupwater
- 1/2 1/2
- cupvegetable oil
- 2 2
- eggs
- 1/2 1/2
- cupcoffee-flavored liqueur (such as Kahlua®), or to taste
- 1 1
- (3.9 ounce) packageinstant chocolate pudding and pie filling mix
- 2 2
- cupscold milk
- 1 1
- (12 ounce) containerfrozen whipped topping, thawed
Grilled Vegetable Salad
By charlotteh371
Yields: 3 servings
- 1/2 1/2
- bunch asparagus, trimmed and cut into bite-size pieces
- 1 1
- pint cherry tomatoes
- 1 1
- medium red onion, cut into 1/2-inch rings
- 1 1
- yellow bell pepper, quartered, seeds and ribs removed
- 1 1
- red bell pepper, quartered, seeds and ribs removed
- 1/4 1/4
- cup extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 1/4 1/4
- cup fresh basil leaves
- 1/4 1/4
- pound feta cheese
- 1 1
- medium clove garlic, chopped
- 1 1
- tablespoon balsamic vinegar
- 3 3
- tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Panera Broccoli Cheese Soup
By charlotteh371
I had to use an immersion blender to smooth my soup out
- 1 1
- tablespoon melted butter
- 1/2 1/2
- medium chopped onion
- 1/4 1/4
- cup melted butter
- 1/4 1/4
- cup flour
- 2 2
- cups half-and-half cream
- 2 2
- cups chicken stock
- 1/2 1/2
- lb fresh broccoli
- 1 1
- cup carrot, julienned
- 1/4 1/4
- teaspoon nutmeg
- 8 8
- ounces grated sharp cheddar cheese
- salt and pepper
Fresh Broccoli Salad
By charlotteh371
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl
- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1/4 cup olive oil
- 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves
Sauteed Vegetables with Parsley-Garlic Pesto
By charlotteh371
Serves 8
- 2 cups extra virgin olive oil, plus more for browning vegetables
- 4 small eggplants (1lb) peeled and cut into discs
- 2 medium squash, cut into discs
- 2 medium zucchini, cut into discs
- 6 cloves garlic, peeling and smashed
- 2 tbsp. grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup chopped fresh parsley
- salt to taste
- 1 tsp pepper, plus more to taste