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Recipes
Slow Cooker Chicken in Honey Sauce
By charlotteh371
1.Place chicken breasts in slow cooker,season with salt and black pepper
- 1.1 1/2-2 pounds ( 750-1 kg) boneless,skinless chicken breasts
- 2 .salt and freshly ground black pepper,to taste
- 3.2 cups honey
- 4.1 cup soy sauce
- 5.1 /2 cup ketchup
- 6.1 /4 cup olive oil
- 7.2 cloves garlic,peeled and minced
- 8 .sesame seeds
Creamy Stove Top Macaroni and Cheese
By charlotteh371
Cook pasta according to package directions, omitting salt and fat
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
MARYLAND CRAB CAKES WITH HORSERADISH-SRIRACHA REMOULADE
By charlotteh371
For the Remoulade: Add all of the ingredients to a food processor or blender and combine until smooth
- For the Remoulade:
- INGREDIENTS
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon Sriracha
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 shallot, coarsely chopped
- For the Crab Cakes:
- 1 lb fresh lump crab meat
- 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon Old Bay seasoning
- 1 teaspoon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon canola oil
Honey Butter Pork Tenderloin
By charlotteh371
Preheat oven to 375 degrees
- 4 4
- tbs butter
- 2 2
- tbs honey
- 1 1/2 1 1/2
- pounds pork tenderloin, trimmed
- 1/2 1/2
- tsp Cajun seasoning
- 1/2 1/2
- tsp black pepper
- 3/4 3/4
- cup water
Penne with Pork Ragout
By charlotteh371
Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper
- One 3-pound pork shoulder roast, cut into 3-inch chunks
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 8 sprigs thyme
- 2 sprigs rosemary (about 6 inches each)
- 1 bay leaf (fresh or dried)
- 2 medium Spanish onions, sliced thin (about 4 cups)
- 5 cloves garlic, chopped
- 1 cup white wine
- 1/2 cup chicken broth
- One 28-ounce can crushed tomatoes
- 3-inch piece Parmesan rind
- Pinch red chile flakes
- 1/4 cup extra-virgin olive oil, plus for drizzling
- 1 pound penne pasta
- 6 tablespoons freshly grated Parmesan, plus more as desired
- Arugula, for garnish, optional
Charred White Cloud Cauliflower
By charlotteh371
place cauliflower stem side down on a cutting board and slice it into two 3 inch cross sections; reserve remaining ...
- 1 large head cauliflower, stem and greens removed
- 2 cans coconut milk
- 1 1/2 tsp sherry vinegar
- 1/2 tsp dijon mustard
- 3 tbsp plus 1 tsp extra virgin olive oil
- 1/2 cup diced rutabaga
- 1/2 cup diced baby carrots
- 3 tbsp vegetable or grape seed oil
- 3 garlic cloves, minced
- 1 tbsp aleppo pepper or a blend of cayenne pepper and paprika
- salt
- black pepper
Sour Cream Chocolate Cake
By charlotteh371
Preheat oven to 350 °F. Dissolve cocoa in the boiling water; let stand until cool
- ◾1 cup baking cocoa
- ◾1 cup boiling water
- ◾1 cup butter, softened
- ◾2 1/2 cups sugar
- ◾4 eggs
- ◾2 teaspoons vanilla extract
- ◾3 cups flour
- ◾2 teaspoons baking soda
- ◾1/2 teaspoon baking powder
- ◾1/2 teaspoon salt
- ◾1 cup sour cream
Buttermilk Roast Chicken:
By charlotteh371
PROCESS: -Truss the chicken and place in a large freezer bag
- 1 3 ½ to 4 Pound Chicken
- 2 Cups Buttermilk
- ¼ Cup Fresh Rosemary, Chopped
- 3 Tablespoons Salt
- 1 Tablespoon Black Pepper
- ¼ Cup Penzeys Dry Rub, ‘BBQ 3000′
Spicy Shrimp Pasta in Garlic Tomato Cream Sauce
By charlotteh371
Heat olive oil in a large skillet on medium-high heat
- 2 tablespoons olive oil
- 1 pound shrimp, without shells, and deveined
- crushed red pepper
- paprika
- salt
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 1/4 cup water
- half a cube chicken bullion, I used Knorr
- 1 tablespoon basil
- 1/4 teaspoon oregano
- 1/2 cup heavy cream
- 8 oz penne pasta (for gluten free version, use brown rice penne by Tinkyada)