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Recipes
Duchess Potatoes
By charlotteh371
Instructions Boil potatoes in a large stock pot over medium-high heat until fork tender
- Ingredients
- 3 pounds Russet, peeled and cubed
- 2 large eggs, beaten
- 1/2 cup real butter, melted and divided
- 1 clove garlic, crushed, or a pinch of garlic powder
- 1 pinch dried dill
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 cup Parmesan cheese, grated
- 3-7 tablespoons milk or heavy
- 1/2 teaspoon paprika + water to form a thick paste (optional)
- Dried parsley flakes, to garnish (optional)
Perfect Chicken Florentine
By charlotteh371
Instructions Sprinkle the chicken with salt and pepper
- 4 boneless skinless chicken breasts
- 1 tablespoon chopped fresh parsley
- 1 cup whipping cream
- 1 1/2 cups dry white wine
- 1 tablespoon finely chopped garlic
- 2 tablespoons onion, finely diced
- 6 tablespoons (3/4 stick) unsalted butter
- All-purpose flour, for dredging
- Salt and freshly ground black pepper
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
By charlotteh371
Serves 6
- 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
- 1 cup ricotta
- 3/4 cup grated Parmesan (3 ounces)
- 3 cups marinara sauce
- 6 regular lasagna noodles (not no-boil)
- 1 1/2 cups grated mozzarella (6 ounces)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- kosher salt and black pepper
- 1 small head romaine lettuce, cut into strips (about 8 cups)
- 1 cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
New! Cinnamon Baked French Toast
By charlotteh371
Melt butter and coat a 9x12 baking dish with the melted butter (There will be extra, that's OK) 2
- 2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup heavy whipping cream
- 2 tbsp flour
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup finely chopped pecans
- Icing from cinnamon rolls
- Powdered sugar or maple syrup, if desired
Cinnamon-Streusel Coffee Cake
By charlotteh371
1. Make the streusel topping: Mix together flour, ¾ cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt
- For the cake:
- 1 3/4 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- Coarse salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups coarsely chopped toasted pecans
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons whole milk
Red Velvet Cake Mix Brownies
By charlotteh371
Preheat oven to 325 degrees and spray 8×8 clear glass baking pan with non stick spray
- 1 box of Duncan Hines Signature Red Velvet Cake Mix (18.25 oz)
- 1 cup (2 sticks) of melted butter
- 1 whole egg, plus two egg yolks
- 1 teaspoon of pure vanilla extract
- 1/4 cup of water
- Powdered sugar for dusting
HOT WINGS' WRAPS
By charlotteh371
Stir together mayonnaise, milk, Worcestershire, lemon juice, salt, and cayenne for the sauce
- Stir together; Fold in:
- For the blue cheese sauce---
- 1/4 cup mayonnaise (lowfat is fine)
- 2 T. milk
- 1 t. Worcestershire sauce
- Juice 1/2 lemon
- Salt and cayenne to taste
- 1/3 cup blue cheese, crumbled
- 1 T. chopped fresh parsley
- For the condiments---
- Prepare:
- 1/2 cup cucumber, halved lengthwise, seeded, thinly sliced
- 1/2 cup celery, thinly sliced
- 1/2 cup carrot, julienned
- 8 Boston or Bibb lettuce leaves, washed and dried
- For the chicken----
- Combine:
- 1/4 cup hot wings sauce
- 1/4 cup honey
- 1/4 cup fresh lime juice
- Toss together; Saute in 1 T. vegetable oil:
- 1 pound boneless, skinless chicken breast or thighs, cubed
- 1/2 t. kosher salt
- 1/2 t. Cajun seasoning blend
Skillet Chicken Breast Aglio e Olio
By charlotteh371
Sprinkle chicken with 1/4 teaspoon salt
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 garlic cloves, thinly sliced
- 2 to 3 tablespoons capers, drained
- 4 pickled hot cherry peppers, halved and seeded
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 tablespoon dry breadcrumbs
- 3 tablespoons chopped fresh flat-leaf parsley
Linguine with White Clam Sauce
By charlotteh371
Saute Minced garlic in 2 tbsp
- For the Garnish:
- 2 tbsp. olive oil
- 2 tbsp. garlic minced
- For the sauce and linguine:
- 2/3 cup olive oil
- 1/2 cup garlic, thinly sliced
- Steam: chop meat from:
- 5-6 lbs clams, scrubbed
- Prepare:
- 12 oz dry linguine
- Warm Garlic Oil; Whisk in:
- 1 1/2 cup reserved clam juice
- Garnish with:
- 4 tsp minced fresh parsley
- Garlic garnish
Make-Ahead Freezer Sausage-Stuffed Mini Peppers
By charlotteh371
Directions Cut tops off peppers and remove seeds
- 16oz mini sweet peppers
- 1 pound ground Italian sausage (we like hot)
- 24oz jar of spaghetti sauce
- 8oz mozzarella cheese, shredded