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Recipes
Burgundy Pork Tenderloin
By charlotteh371
Original recipe makes 4 servings
- 2 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 onion, thinly sliced
- 1 stalk celery, chopped
- 2 cups red wine
- 1 (.75 ounce) packet dry brown gravy mix
Creamy Chicken and Wild Rice Soup
By charlotteh371
Yields: 8 servings
- 4 4
- cups chicken broth
- 2 2
- cups water
- 2 2
- cooked, boneless chicken breast halves, shredded
- 1 1
- (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon ground black pepper
- 3/4 3/4
- cup all-purpose flour
- 1/2 1/2
- cup butter
- 2 2
- cups heavy cream
Maple-Glazed Chicken Breasts with Mustard Jus
By charlotteh371
SERVINGS: 4
- 1 tablespoon unsalted butter
- 1 cup fresh bread crumbs
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce boneless chicken breast halves, with skin
- 2 tablespoons pure maple syrup
- 1 tablespoon sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
Sweet Pepper Pasta with Sausage Recipe
By charlotteh371
Step 1 Cook pasta in salted water according to package directions
- sil
Beef Barley Soup
By charlotteh371
1.Generously salt and pepper the beef
- Ingredients
- ◦2 pounds stew meat (nicely marbled beef chunks)
- ◦salt and pepper
- ◦2 tablespoons oil
- ◦10 cups water
- ◦3 mounded tablespoons good quality beef base*
- ◦3 stalks celery (about 2 cups), chopped
- ◦2 onions, chopped
- ◦5 cloves garlic, minced
- ◦1 large potato, peeled and shredded, about 2 cups
- ◦3-4 large carrots, peeled and shredded, about 2 cups
- ◦1 cup barley, rinsed
Blackberry Cobbler A La Mode
By charlotteh371
serves 6
- 1 1/2 lbs (4 cups) fresh blackberries
- 2 tbsp. sugar
- 1 tbsp. fresh lemon juice
- 2 tsp cornstarch
- 1 cup flour
- 1 cup light brown sugar
- 1/8 tsp salt
- 1 stick cold butter, diced
- 2 cups vanilla ice cream
Chicken Paprikash
By charlotteh371
heat canola oil in a large nonstick skillet over medium heat
- 1 tbsp. canola oil
- 1 lb chicken breast tenders, cut into 1 inch strips
- 1 cup prechopped onion
- 1 cup thinly sliced red bell pepper (about 1 medium)
- 1 1/2 tsp bottled minced garlic
- 1/4 cup whipping cream
- 1 tbsp. paprika
- 1 tbsp. tomato paste
- 1 tsp caraway seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (14.5oz) can diced tomatoes, undrained
Italian Sausage Tortellini
By charlotteh371
Heat olive oil in a 12-inch skillet over medium heat
- 1 tablespoon olive oil
- 2 cups diced onions
- 1 lb mild Italian sausage
- 2-3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 cup regular or heavy cream
- 9 ounces tortellini (fresh or frozen)
- salt and pepper to taste
- 2 cups fresh baby spinach, loosely packed
Orecchiette With Sausage Meatballs, Broccoli Rabe, and Garlic
By charlotteh371
Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water
- 1 (1-pound) box orecchiette
- 1 bunch broccoli rabe, cut into 1-inch pieces
- 1 tablespoon olive oil
- 3 links Italian sausage (about 11 ounces)
- 2 garlic cloves, thinly sliced
The Best Snickerdoodle Cookies I’ve Ever Had
By charlotteh371
•Preheat oven to 300 degrees
- Cookies
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. granulated sugar
- 2/3 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 c. flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp. cream of tartar
- Topping
- 8 Tbsp.(or 1/2 c.) granulated sugar
- 4 tsp. ground cinnamon