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Recipes
Mediterranean Snapper
By charlotteh371
Directions Preheat oven to 425 degrees
- 2–3 medium lemons, thinly sliced
- 2–3 sprigs of rosemary
- 2–3 garlic cloves, thinly sliced
- 10–12 Kalamata olives
- 1½–2 pounds Red Snapper fillets (or white fish of your choice)*
- 1–2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
Chocolate Ice Cream Oreo Truffle Cake
By charlotteh371
Cake 1.Preheat the oven to 350 degrees F
- Cake
- 1 (15.25 oz) Betty Crocker Chocolate Fudge Cake Mix
- 1 (3.9 oz) chocolate fudge pudding mix, dry
- 3 very large eggs, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 and 1/4 cup packed chocolate ice cream, slightly softened
- Chocolate Ganache
- 1/4 cup dark chocolate chips
- 1/4 cup milk chocolate chips
- 3 tbsp. heavy cream
- 1/2 tbsp. powdered sugar
- 12-13 oreos, crushed coarsely
- Oreo Truffle Layer
- 2/3 cup spreadable cream cheese, at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 oreos
- Chocolate cream cheese frosting
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, at room temperature (do not melt)
- 5 tablespoons cocoa powder
- Reserved 2 tablespoons chocolate ganache
- 3 and 1/4 cup powdered sugar
- Topping
- 10 oreos
- Optional: strawberries and powdered sugar for topping
OREO STUFFED CHOCOLATE CHIP COOKIES
By charlotteh371
1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone liner
- 8 ounces (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 (10-ounce) bag semi-sweet chocolate chips
- 1 (1-pound, 2-ounce) bag Double Stuf Oreo Cookies
Artichoke Stuffed Mushrooms
By charlotteh371
Preheat an oven to 350 degrees F (175 degrees C)
- 1 tbsp olive oil
- 1 onion (chopped)
- 24 mushrooms (stems removed and chopped)
- salt
- black pepper
- 12 ozs artichoke hearts (marinated, drained and chopped)
- 8 ozs cream cheese (softened)
- 2 tbsps sour cream
- 1 cup italian cheese (shredded, blend)
- 2 tbsps grated parmesan cheese
- 1/2 tsp garlic salt (taste)
Skillet Lasagna – Easy One Pan Meal
By charlotteh371
1.Add olive oil to large skillet
- 2 tablespoons of olive oil
- 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
- 1/2 a medium onion, diced
- 2 cloves of garlic, minced
- 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
- 1 8 oz can of tomato sauce
- 1 1/2 cups of low sodium chicken broth
- 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
- 8 oz of fresh mozzarella cheese, cubed
- 1/2 cup of freshly grated parmesan cheese
- Flat leaf parsley for garnish
Potato Leek Soup
By charlotteh371
Melt butter in a large saucepan over medium heat
- 2 tbsp. unsalted butter
- 2 medium leeks, sliced
- 12 oz. celery root, peeled and cut into small cubes (about 2 3/4 cups)
- 9 oz. russet potato, peeled and cut into small cubes (about 1 3/4 cups)
- 3 cups chicken broth
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup whole milk
- 1 tsp. Dijon mustard
- 1/4 cup heavy cream
- 1 tbsp. sliced fresh chives
New York-Style Crumb Cake
By charlotteh371
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine
- For the Crumb Topping:
- 1/3 cup granulated sugar (2 2/3 ounces)
- 1/3 cup dark brown sugar (2 2/3 ounces)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1 3/4 cups cake flour (7 ounces)
- For the Cake:
- 1 1/4 cups cake flour (5 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Confectioners’ sugar for dusting
Basil Crusted Veal Chops
By charlotteh371
Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl
- 1/4 cup minced fresh basil
- 1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread
- 1/4 cup (packed) freshly grated Parmesan cheese
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 teaspoons coarse-grained mustard
- 2 8-ounce veal loin chops (each about 1 1/2 inches thick)
- 1 tablespoon olive oil
Fall off the Bone Ribs
By charlotteh371
1. Prep the meat by letting it soak in ice cold water for a few hours to get rid of impurities; changing the water ...
- 4 lbs Country Style Ribs (what you see photographed here), Baby Back Ribs or Pork Spare Ribs
- 1 medium onion, sliced
- 1 medium head of garlic; press all of the closes through a garlic press
- 1 cup real mayo
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 bay leaves
- Mrs Dash, or Vegeta, or Italian Seasoning, or whatever seasoning you prefer
- 3/4 of a 16 oz bottle of your favorite BBQ sauce (I like Sweet Baby Rays; Mariya likes KRAFT’s Original BBQ)
Spicy Shrimp
By charlotteh371
In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain
- 6 bacon strips, diced
- 1 cup butter, cubed
- 2 tablespoons seafood seasoning
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons chili powder
- 1 teaspoon pepper
- 1/2 to 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon each dried basil, oregano and thyme
- 2 garlic cloves, minced
- 1-1/2 pounds uncooked shell-on medium shrimp