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Recipes
Veal Sauté Zurichoise
By charlotteh371
Season the veal with salt and pepper
- 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips
- Salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1/2 pound white mushrooms, thinly sliced
- 1/3 cup minced shallots
- 1/3 cup dry white wine
- 1 1/4 cups heavy cream
- 1 teaspoon fresh lemon juice
Roasted Parmesan Green Beans
By charlotteh371
Preheat the oven to 425°F
- 12 oz green beans, trimmed (make sure they are dry)
- 2 tsp olive oil
- kosher salt + fresh cracked pepper to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp shredded parmesan
Cheesy Italian Rice with Sausage
By charlotteh371
DIRECTIONS In a medium saucepan, cook rice according to package directions
- 1 c. white rice
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 large onion, diced
- 2 cloves garlic, minced
- kosher salt
- 1/2 lb. Italian sausage, casings removed
- 2 c. chopped baby spinach
- 3/4 c. shredded mozzarella
- 1/2 c. shredded Cheddar
- Juice of 1 lemon
Devil's Steak Sauce
By charlotteh371
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, h...
- 2 tablespoons raspberry jam
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato sauce
- 2 tablespoons malt vinegar
- 5 drops hot pepper sauce
- salt and freshly ground black pepper to taste
Carrot Cake Cheesecake
By charlotteh371
DIRECTIONS Preheat oven to 350° and grease a 9" springform pan
- INGREDIENTS
- FOR THE CARROT CAKE
- Cooking spray, for pan
- 1 1/2 c. all-purpose flour
- 1 c. sugar
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 3/4 c. canola oil
- 2 large Eggs, beaten
- 1 1/2 c. grated carrots (from 1 large)
- 1/2 c. raisins
- 1/2 c. chopped pecans or walnuts
- FOR THE CHEESECAKE
- 2 8-oz. packages cream cheese, at room temperature
- 3/4 c. sugar
- 1/4 tsp. kosher salt
- 1 1/2 tbsp. all-purpose flour
- 1/2 tbsp. pure vanilla extract
- 2 large eggs
- 1/2 c. sour cream
- FOR THE FROSTING
- 1 c. powdered sugar
- 4 tbsp. butter, softened
- 4 oz. softened cream cheese
- 1/2 tsp. pure vanilla extract
- Chopped pecans or walnuts, for garnish
Magic Pumpkin Buckle Recipe
By charlotteh371
Yields: 12 servings
- FILLING:
- 1/2 1/2
- cup butter, melted
- 1 1
- cup all-purpose flour
- 1 1
- cup sugar
- 4 4
- teaspoons baking powder
- 1/2 1/2
- teaspoon salt
- 1 1
- cup milk
- 1 1
- teaspoon vanilla extract
- 3 3
- cups canned pumpkin
- 1 1
- cup evaporated milk
- 2 2
- eggs
- 1 1
- cup sugar
- 1/2 1/2
- cup packed brown sugar
- 1 1
- tablespoon all-purpose flour
- 1 1
- teaspoon ground cinnamon
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon each ground ginger, cloves and nutmeg
- TOPPING:
- 1 1
- tablespoon butter
- 2 2
- tablespoons sugar
creamy parmesan herb chicken mushroom
By charlotteh371
Preheat oven to 200°C | 400°F
- FOR THE CHICKEN:
- 6 chicken thighs (skin on or off, bone in or out)*
- 2-3 teaspoons garlic powder
- Salt and pepper
- FOR THE SAUCE:
- 1 tablespoon minced garlic
- 400 g | 14 oz cups sliced mushrooms (1 1/2 cups)
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 2 teaspoons fresh chopped parsley
- 1 1/2 cups 2% milk*** (or cream if using: see notes)
- 1 teaspoon chicken bullion powder (or stock powder)
- Salt and pepper , to taste
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
- 3/4 cup fresh grated Parmesan cheese , divided
- 1/4 cup fresh chopped parsley (EXTRA), to serve
Tuscan Pasta With Tomato-Basil Cream
By charlotteh371
Yields: 4-6 servings
- 1 1
- (20-oz.) package refrigerated four-cheese ravioli*
- 1 1
- (16-oz.) jar sun-dried tomato Alfredo sauce
- 2 2
- tablespoons white wine
- 2 2
- medium-size fresh tomatoes, chopped**
- 1/2 1/2
- cup chopped fresh basil
- 1/3 1/3
- cup grated Parmesan cheese
- Garnish: fresh basil strips
Crispy Pan-Fried Chicken with Ranch Dipping Sauce
By charlotteh371
Cut chicken breast into 6 strips
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Chesapeake Crab Cakes
By charlotteh371
melt the butter in a medium skillet, over medium heat
- 4 tbsp (1/2 stick) melted butter
- 1 small onion, minced
- 1 lb crabmeat, picked over for shells
- 2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to crumbs.
- 1/4 cup chopped fresh parsley
- 1 tsp dry mustard
- 3/4 tsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground ginger
- 1 large egg, beaten
- 1/4 cup all purpose flour
- 1/4 cup vegetable oil
- 1 lemon, cut into wedges