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Recipes
Cinnamon-Butter Krispy Kreme Kroutons
By charlotteh371
cut each doughnut into 12 pieces (kroutons)
- 6 krispy kreme doughnuts
- 1 stick butter, melted
- 3/4 tsp cinnamon
BRAISED BEEF RAGU WITH GEMELLI
By charlotteh371
Preheat oven to 325 degrees
- 4lbs chuck roast, quartered
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large sweet onion, chopped
- 4 cloves of garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tablespoon all purpose flour
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 2 cups red wine (I use Chianti)
- 1 (28oz) can crushed tomatoes (San Marzano is best!)
- 2 cups beef stock
- 2 sprigs fresh Rosemary
- 1 sprig fresh sage
- 5 sprigs fresh thyme
- 1lbs Gemelli pasta, cooked according to instructions
- Chopped parsley to serve
- Freshly grated Parmigiano Reggiano to serve
Lemon and Garlic Chicken With Mushrooms
By charlotteh371
PREPARATION Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl
- NGREDIENTS
- 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced or puréed
- 1 teaspoon chopped fresh rosemary
- Salt to taste
- Freshly ground pepper
- 2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
- 2 tablespoons grapeseed, sunflower or canola oil
- 1 pound mushrooms, sliced
- 1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
- 1/4 cup dry white wine
Pesto Chicken Florentine
By charlotteh371
4 servings
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 cups fresh spinach leaves
- 1 (4.5 ounce) package dry Alfredo sauce mix
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated Romano cheese
Artichoke Chicken
By charlotteh371
INSTRUCTIONS: Marinate chicken breasts in Italian dressing a few hours to overnight
- 1 1 1 cup bottled Italian dressing
- 4 4 4 skinless, boneless chicken breast halves
- 1 1 1 Tbsp olive oil
- 1 1 can 1 (15-oz) can artichoke hearts, drained and chopped
- 3/4 3/4 3/4 cup grated Parmesan cheese
- 3/4 3/4 3/4 cup mayonnaise
- 1/4 1/4 1/4 tsp garlic powder
Broccoli Casserole
By charlotteh371
serves 4-6
- 2 - 10oz pkgs frozen chopped broccoli
- cook 5 mins and drain
- 1 8oz jar of cheese whiz
- 1 1/2 cups of cooked rice
- 1 can sliced waterchestnuts (drained)
Cream of Coconut Cake
By charlotteh371
serves 16 Can bake cake layers up to 5 days ahead, wrap airtight and refrigerate
- 2 sticks (1 cup) butter, at room temperature
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 large eggs
- 1 can (15oz) cream of coconut (not coconut milk)
- 2 tsp vanilla extract
- 3 cups cake flour (not self-rising)
- 3/4 cup buttermilk
- 16 oz strawberries
- 3 cups (1 1/2pints) heavy (whipping) cream
- 3 cups sweetened flaked coconut
Pumpkin Cornbread with Cinnamon Honey Butter
By charlotteh371
Instructions For the cornbread: Preheat oven to 375 degrees
- Cornbread
- 1 cup (140g) all-purpose flour
- 1 cup (170g) cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (110g) packed light-brown sugar
- 1/4 cup (2 oz) unsalted butter, melted
- 1 cup (244g) canned pumpkin puree
- 1/2 cup (122g) sour cream
- 2 large eggs
- Whipped Cinnamon Honey Butter
- 1/2 cup (4 oz) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Rosemary Beef Fillet
By charlotteh371
Put oven rack in middle position and preheat oven to 350°F
- 1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 garlic cloves, finely chopped
- 6 (3- to 4-inch) fresh rosemary sprigs
- 3 tablespoons extra-virgin olive oil
- Accompaniment: coarse-grain or Dijon mustard