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Recipes
Beer Cheese Dip from Snack Factory®
By charlotteh371
Preheat oven to 375 degrees F (190 degrees C)
- 8 ounces shredded Cheddar cheese
- 6 ounces cream cheese, softened 2 cloves garlic, diced 1/2 cup beer 2 teaspoons cornstarch Paprika 1 (7.2 ounce) package Original Snack Factory® Pretzel Crisps®
Sour Cream Cheddar and Chives Drop Biscuits
By charlotteh371
Preheat oven to 450-degrees F
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter, frozen, grated
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh chopped chives
- 1 cup buttermilk
- 1/2 cup sour cream
Maple-Garlic Marinated Pork Tenderloin
By charlotteh371
Combine mustard, sesame oil, garlic, pepper, and maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- fresh ground black pepper to taste
- 1 cup maple syrup
- 1 1/2 pounds pork tenderloin
Quick Chicken Saute with Asparagus, Cherry Tomatoes and Lemon Pan Sauce
By charlotteh371
Season the chicken with salt and pepper
- 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
- Kosher salt and freshly ground black pepper
- 2 Tbs. plus 2 tsp. olive oil
- 8 cherry tomatoes, halved
- 6 medium asparagus spears, ends trimmed, spears split down the middle and cut into 2-inch pieces (or 8 skinny spears cut into 2-inch pieces)
- 3 large cloves garlic, thinly sliced
- 6 Tbs. water or homemade or low-salt canned chicken broth
- 3 Tbs. fresh lemon juice
- 2 Tbs. unsalted butter, cut into pieces
- 1 Tbs. minced fresh basil
Classic Glazed Carrots
By charlotteh371
Cut the carrots in half lengthwise
- 1-1/2 lb. carrots (about 8), peeled and trimmed
- 1 About 1 cup water
- 2 Tbs. unsalted butter
- 1 Tbs. granulated sugar
- 1 tsp. kosher salt; more as needed
- 1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)
Southwest Beef Stew
By charlotteh371
In a dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain
- 2 pounds lean ground beef
- 1 1/2 cups chopped onion
- 1 can (28oz) diced tomatoes, undrained
- 1 package (16oz) frozen corn, thawed
- 1 can (15oz) black beans, rinsed and drained
- 1 cup picante sauce
- 3/4 cup water
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Sun-Dried Tomato Stuffed Pork Chops
By charlotteh371
1.Using a small sharp knife, carefully cut a slit in the center of each pork chop, being careful not to cut all the...
- ◾4 boneless, center-cut pork chops (4 ounces each)
- ◾1/2 medium onion, finely chopped (1 cup)
- ◾2 thin slices whole-grain bread, cubed (1 cup)
- ◾8 prunes, diced (1/2 cup)
- ◾1/3 cup chopped bottled oil-packed sun-dried tomatoes (about 10)
- ◾1 egg
- ◾2 teaspoons minced fresh rosemary leaves, divided
- ◾1/2 teaspoon ground sage, divided
- ◾1/2 teaspoon salt
- ◾1/2 teaspoon black pepper
- ◾1 tablespoon olive oil
Onion Ring Topping
By charlotteh371
Makes enough for one casserole
- Heat:
- 3 cups vege oil
- Soak:
- 1 large onion, sliced into 1/4" thick rings
- 1 1/2 cups buttermilk
- blend:
- 2 cups all purpose flour
- 1 tsp cayenne
- salt and pepper to taste
Classic Bruschetta
By charlotteh371
Toast the bread under the broiler if you don't have a grill pan
- 6 ounces Italian bread, diagonally cut into 6 slices
- 3 garlic cloves, halved
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Crispy Potato Roast
By charlotteh371
Preheat oven to 375 degrees
- 3 tablespoons butter, melted
- 3 tablespoons extra-virgin olive oil
- 10 - 12 russet potatoes, peeled
- Kosher salt
- 1 small onion or 4 shallots, peeled and sliced very thin
- 1/2 teaspoon red pepper flakes (optional)
- 4 - 6 fresh thyme sprigs
- 3 About 3 ounces pancetta, cubed