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Recipes
Spinach Artichoke Mac & Cheese
By charlotteh371
DIRECTIONS Preheat oven to 375°
- Kosher salt
- 1 lb. pasta shells
- 3 tbsp. butter, plus 2 tbsp. melted butter, plus more for greasing
- 4 tbsp. cloves garlic, minced
- 3 tbsp. all-purpose flour
- 3 c. milk (preferably whole)
- Freshly ground black pepper
- 2 c. (8-oz.) blocks cream cheese, cut into cubes
- 3 c. shredded mozzarella
- 1 1/2 c. freshly grated Parmesan, divided
- 2 (10-oz.) packages frozen chopped spinach, thawed and drained
- 2 (15-oz.) cans artichoke hearts, drained and chopped
- 1 c. panko bread crumbs
Eggplant Tower
By charlotteh371
Makes 6 towers
- 2 large eggplants
- 2 zucchini green or yellow
- 1 log of goat cheese (8oz)
- 5 extra large mushrooms
- 6 sprigs of rosemary
- olive oil
- Extras: Sundried tomato sauce, pesto sauce
Double Chocolate Pudding Cookies
By charlotteh371
Preheat oven to 350 degrees
- 1 cup margarine (or butter) softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3.4 oz pkg instant vanilla pudding mix
- 2 eggs (at room temp)
- 1 tsp vanilla
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup milk chocolate chips
- 1 cup white chocolate chips (could substitute for more chocolate chips)
Food and Wine's Chicken Francese
By charlotteh371
preheat the oven to 350. in a large, shallow bowl, beat the eggs
- 6 large eggs
- 1/2 cup plus 2 tbs extra virgin olive oil
- 1/4 cup plus 2 tbsp. finely grated parm romano cheese
- 8 whole skinless boneless chicken breasts (about 8 oz each) trimmed and pounded to an even thickness
- salt and freshly ground pepper
- all purpose flour, for dreding
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 3 tbsp. large salt packed capers, rinsed
- 4 tbsp. cold unsalted butter
30 minute Minestrone
By charlotteh371
Heat 1 tablespoon of the olive oil in a large casserole
- 2 tablespoons extra-virgin olive oil
- 6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
- 3 large garlic cloves, minced
- 1 leek, white and tender green parts only, halved lengthwise and sliced
- 6 cups vegetable stock
- 1 cup drained canned Italian tomatoes, coarsely chopped
- Salt and freshly ground pepper
- 1 cup tubetti pasta (1/4 pound)
- 1/2 pound wax beans, cut into 1-inch pieces
- 1/2 pound baby zucchini, cut into 1/2-inch rounds
- 1 cup drained canned white beans
- 1/2 cup frozen baby peas, thawed
- 2 tbsp. chopped basil
GRILLED PORK TENDERLOIN WITH BEER AND MUSTARD GLAZE
By charlotteh371
Instructions Combine all ingredients for the marinade and whisk well
- 2 1.5 pound pork tenderloins silverskin and excess fat removed
- Marinade
- 1/4 cup whole grain mustard
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 2 cloves garlic minced
- 1/4 cup shallot minced
- 1/2 cup brown sugar
- 12 oz beer darker for stronger flavor
- Glaze
- 2 Tablespoons butter
- 2 Tablespoons flour
Tomato-Basil and Spinach Risotto
By charlotteh371
1. Bring chicken broth to a boil in a small saucepan
- Ingredients:
- 2-1/2 cups chicken broth
- 1 Tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
- 2 cups baby spinach
- handful torn basil
- 1/4 cup freshly grated parmesan cheese
Chicken Enchiladas I
By charlotteh371
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Pumpkin Magic Custard Cake Recipe
By charlotteh371
1.Preheat oven to 325 degrees
- 1/2 cup butter
- 2 cups milk
- 4 eggs, separated
- 1/8 teaspoon cream of tartar
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup pumpkin puree
- 1 cup flour
LOADED BROCCOLI POTATO SOUP
By charlotteh371
INSTRUCTIONS In a large pot combine chicken broth, carrots potatoes and onion powder
- 2 14.5 oz cans chicken broth
- 2-3 large carrots peeled and diced
- 4 medium potatoes peeled and cubed into small pieces
- 1 tsp onion powder
- 2 small heads broccoli washed and diced small
- 3 TB butter
- 1/3 c flour
- 3 1/2 c milk
- 4 c shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp garlic pepper
- 6 slices bacon cooked and chopped