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Recipes
CRANBERRY APPLE PECAN WILD RICE PILAF
By charlotteh371
Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a ...
- Prep Time 8 minutes
- Cook Time 60 minutes
- Servings
- 6 6
- servings
- INGREDIENTS
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups apple juice
- 1 tablespoon Dijon mustard
- 3 tablespoons butter, divided
- 1/2 tsp EACH salt, dried parsley
- 1/4 tsp EACH pepper, dried oregano, dried thyme
- 1 bay leaf
- 1 cup wild rice blend, rinsed and drained
- 1/2 large onion, diced
- 1 Fuji or honeycrisp apple, chopped
- 3 garlic cloves, minced
- 1-2 teaspoons apple cider vinegar (to taste)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- Garnish (optional)
- fresh thyme
- fresh parsley
Bacon and Cheddar Puff Pastry Crisps
By charlotteh371
1. Heat the oven to 400 degrees F
- 1 1
- pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed see savings
- 1 1
- cup finely shredded Cheddar cheese (about 4 ounces) see savings
- 1 1
- lb. bacon , cooked and crumbled see savings
- 1/2 1/2
- cup prepared ranch salad dressing see savings
- 2 2
- tbsp. chopped fresh chives see savings
The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
By charlotteh371
double it and add extra broth
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small/medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable stock (chicken stock may be substituted)
- 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
- 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
- 1/2 teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
- 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls
Chicken Parmesan Sliders
By charlotteh371
INSTRUCTIONS Preheat oven to 350°F
- 1 Slider buns
- 1 lb Breaded Chicken Tenders * *These should be cooked already**, (weight is approx.)
- 2 c Pasta sauce
- 2 c Mozzarella cheese, , shredded
- 1/2 c Parmesan cheese, , shredded
- 3 tbsp Butter, , melted
- 1 tsp Garlic powder, (more to taste)
- 1 tsp Italian seasoning
Hanger Steak with Shallots
By charlotteh371
Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil
- 1 tablespoon vegetable oil
- six 7-ounce hanger steaks
- salt and freshly ground white pepper
- 2 tablespoons unsalted butter
- 8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
- 2 tablespoons red wine vinegar
- 1/2 cup dry red wine
- 2 tablespoons finely chopped Italian parsley leaves
Korean-Style Steak Sauce
By charlotteh371
Directions In a saucepan whisk together 1/4 cup olive oil, 1/4 cup minced green onions, 3 Tablespoons soy sauce, ...
- ¼ cup olive oil
- ¼ cup minced green onions
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds
- 2 tablespoons toasted sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 5/30/2019 Korean-Style Steak Sauce | Better Homes & Gardens
- https://www.bhg.com/recipe/korean-style-steak-sauce/?printview 2/2
- ALL RIGHTS RESERVED Copyright © 2019 Bhg.com | Printed From Bhg.com 05/30/2019
- 2 teaspoons minced garlic
- ¼ teaspoon cayenne pepper
EASY GRILLED ZUCCHINI
By charlotteh371
Cut the zucchini in half, slicing lengthwise
- 8 medium-sized zucchini trimmed
- 1 lemon juiced (about 1/4 cup)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
Shrimp and Crab Salad Rolls
By charlotteh371
Combine first 5 ingredients in a large bowl, and stir well
- 3 tablespoons chopped green onions
- 3 tablespoons light mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 8 ounces coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
- 8 ounces lump crabmeat, drained and shell pieces removed
- 4 small whole wheat hoagie rolls, split and toasted
- 4 small Boston lettuce leaves
Fall Minestrone - Rachael Ray
By charlotteh371
Heat a soup pot over med-high heat; add olive oil
- 2 tablespoons extra virgin olive oil
- 1/4 lb pancetta, chopped (cut as thick as bacon from the deli)
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, chopped
- 3 portabella mushroom caps, chopped
- 2 medium onions, chopped
- 2 medium carrots, peeled and diced
- 2 celery ribs, chopped with greens
- salt
- fresh ground black pepper
- 2 stalks fresh rosemary
- 8 fresh sage leaves, thinly sliced
- 1 medium zucchini, diced
- 4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
- 1 (15 ounce) can cannellini beans, drained
- 1 (14 ounce) can petite diced tomatoes
- 1 quart chicken broth
- 2 cups vegetable broth
- parmigiano, rind
- 1 cup ditalini
- grated parmigiano-reggiano cheese
Teriyaki Chicken Casserole
By charlotteh371
1.Make the fried rice per the link above
- 3 cups fried rice
- 1 breast of chicken
- 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
- teriyaki sauce
- 3/4 cup LOW SODIUM soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 small garlic clove, minced fine
- 2 tablespoons corn starch
- 2 tablespoons cold water