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Recipes
Caramel Stuffed Pumpkin Cookies
By charlotteh371
Line 2 large cookie sheets with silpats or parchment paper
- 1/2 cup unsalted butter, room temperature
- 1 + 1/2 cups granulated sugar, divided
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 1 + 1/2 cups all-purpose flour
- 2 tablespoons + 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (14 ounce) bag Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) (unwrap about 30 of them)
Summer Fruit Tart
By charlotteh371
Crust- Prepare the crust by mixing all the ingredients until a dough forms (using a mixer or food processor)
- Ingredients:
- Cookie Crust
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 2/3 cup butter, softened
- 1 egg
- Lemon Filling
- 1/2 cup lemon curd (storebought or homemade)
- 1 package (8 oz) cream cheese
- Fresh fruit of your choosing (2-3 cups)
Chicken Alfredo Baked Ziti
By charlotteh371
To Make The Chicken Baked Ziti: 1
- Chicken Baked Ziti Ingredients:
- 12 ounces ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 batch alfredo sauce (see below)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
- Alfredo Sauce Ingredients:
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Chocolate Chip Lava Cookies
By charlotteh371
1. Preheat oven to 350 degrees F
- 1/2 1/2
- cup (1 stick) butter, softened
- 1/2 1/2
- cup light brown sugar, packed
- 1/2 1/2
- cup granulated sugar
- 1 1
- large egg
- 1/2 1/2
- tablespoon vanilla extract
- 1 3/4 1 3/4
- cups (210 grams) all purpose flour
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon baking soda
- 1 1
- (11.5 oz) bag milk chocolate chips (I prefer Hersheys)
Short Rib Stroganoff
By charlotteh371
Make Ahead The stroganoff can be refrigerated overnight
- 1 tablespoon hot paprika
- 1 tablespoon sweet paprika
- 6 pounds beef short ribs, cut crosswise into 2-inch pieces
- Salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 2 large red onions, thinly sliced
- 8 garlic cloves, finely chopped
- 3/4 teaspoon caraway seeds
- 2 tablespoons Cognac
- 3 tablespoons all-purpose flour
- 4 cups beef stock or canned broth
- 1/2 cup thinly sliced cornichons or sour gherkins
- 2/3 cup sour cream
- Hand-Cut Spaetzle
- Caramelized Carrot Mash
Vampire Dip
By charlotteh371
Preheat oven to 350ºF. Peel and mince garlic cloves
- 8 cloves Garlic (more If You Can Take It, Less If You Can't)
- 2 cups Shredded Parmesan Or Romano Cheese
- 8 ounces, weight Cream Cheese (or Mascarpone, A Sweeter, Italian Cream Cheese)
- 4 ounces, weight Mayonnaise
- 1 can (14 Oz. Size) Artichoke Hearts, Drained, Rinsed, And Chopped
- 1 pinch Salt (or More To Taste)
- 1 teaspoon Fresh Ground Pepper
Herb-Marinated Pork Tenderloins
By charlotteh371
Yields: 6 servings
- 1 1
- lemon, zest grated
- 3/4 3/4
- cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 2
- tablespoons minced garlic (6 cloves)
- 1 1/2 1 1/2
- tablespoons minced fresh rosemary leaves
- 1 1
- tablespoon chopped fresh thyme leaves
- 2 2
- teaspoons Dijon mustard
- Kosher salt
- 3 3
- pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Pasta Bolognese
By charlotteh371
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Artichoke Bruschetta {or} Hot Artichoke Dip
By charlotteh371
Instructions In a large bowl, use an electric mixer to beat cream cheese until smooth
- 1 (8-ounce) package of cream cheese, softened
- 1 cup mayonnaise
- 1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1 teaspoon garlic salt
- French baguette loaf of bread, cut at an angle into 1/3-inch slices
- Fresh chopped parsley or paprika, for garnish
Roasted Shrimp and Orzo
By charlotteh371
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced