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Recipes
Pork Tenderloin with Creamy Apple Cider Sauce
By charlotteh371
Directions 1. Heat oven to 425 degrees F
- 2 small pork tenderloins, about 3/4 pound each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 cup apple cider
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped parsley
- 1 1/2 cups couscous
PUMPKIN SPICE CAKE
By charlotteh371
(This recipe uses the reverse creaming method
- FOR THE SPICED CREAM CHEESE FROSTING:
- 2 3/4 2 3/4 3/4 cups (360g.) all-purpose flour
- 1 1 1 Tablespoon (15g) baking powder
- 1 1 1 teaspoon (5g) baking soda
- 2 2 2 teaspoons (6g) cinnamon
- 1 1 1 teaspoons (2g) nutmeg
- 1/2 1/2 1/2 teaspoon ginger
- 2 2 2 cups (400g) granulated sugar
- 1/2 1/2 1/2 teaspoon (3g) salt
- 4 4 4 large eggs
- 1/4 1/4 1/4 cup (54g) vegetable oil
- 1 1 1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
- 1/2 1/2 1/2 cup (121 g) milk
- 1 1 1 teaspoons (6g) vanilla extract
- 1 1/2 1 1/2 1/2 cups (3 sticks) (382 g) unsalted butter, softened
- 1 1/2 1 1/2 to to (339 g) cream cheese (no need to soften to room temp)
- 2 2 2 teaspoons (4g) cinnamon
- 1/2 1/2 1/2 teaspoon (1g) nutmeg
- 1 1 1 teaspoon ground ginger (2g) *sift if clumpy
- 6 6 1/2 6 6 1/2 - 6 1/2 cups confectioners’ sugar, sifted
- 2 2 2 teaspoons (8g) vanilla extract
Sausage Queso Dip
By charlotteh371
Instructions Cook sausage and onions in a 10" skillet
- Ingredients
- 8 oz sausage
- 1 small onion diced
- 2 tablespoons flour
- 1/2 teaspoon cumin
- 1 tsp hot sauce
- 1 can evaporated milk 12 oz
- 1 can diced tomatoes with chiles
- 4 oz can diced jalapeños drained
- 2 oz cream cheese
- 2 cups grated sharp cheddar cheese
- Pico de gallo to garnish
- Tortilla chips
Copycat Panera Macaroni and Cheese
By charlotteh371
1.Cook pasta according to package directions while making the sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk (I used skim)
- 2 cup heavy cream
- 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dry mustard
- 1 lb, pasta, cooked (cavatapppi, shells, or elbow)
Spaghetti with Creamy Meat Sauce
By charlotteh371
DIRECTIONS Bring an 8-quart stock pot of water to a boil and generously season with salt
- 1 lb. spaghetti
- extra-virgin olive oil
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 1/4 c. dry red wine
- 1 tsp. dried oregano
- 1 tbsp. tomato paste
- 1 (28-oz.) can crushed tomatoes (we used San Marzano)
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan
- Fresh basil, for garnish
uffed manicotti pasta shells with ricotta cheese and spinach filling
By charlotteh371
To make ricotta cheese and spinach filling: 1) Cook spinach in 1 tablespoon olive oil until wilted
- 9 Manicotti pasta shells
- ◾1 tablespoon olive oil
- ◾1 bunch spinach
- ◾1 cup grated Parmesan
- ◾1 cup ricotta cheese
- ◾2 tablespoons olive oil
- ◾1 large onion, chopped
- ◾5 garlic cloves, chopped
- ◾28 oz can whole plum tomatoes
- ◾1 tablespoon basil
- ◾1/2 cup red wine
- ◾salt and pepper
- ◾grated Parmesan cheese to serve
Sausage Penne Soup
By charlotteh371
Add beans, oregano, basil, parsley and water
- 1 lb Italian sausage
- 1/2 medium onion chopped
- 2 large cloves garlic minced
- 6 cups spinach
- 6 cups low sodium chicken broth
- 1 can cannellini beans (15.5 ounce) drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 cup water
- 1 cup uncooked penne pasta
- 2 tablespoons butter melted
- 2 tablespoons flour
- 4 slices Swiss cheese
- 1 cup shredded provel
Lentil Soup
By charlotteh371
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Mozzarella Chicken In Tomato Sauce
By charlotteh371
Preheat the broiler/grill to a medium heat setting
- SERVING IDEA:
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- 1/2 teaspoon ground oregano
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 skinless and boneless chicken breasts, halved to make 4 fillets
- 1 teaspoon minced garlic
- 1 1/2 cups your favourite Marinara tomato sauce
- 1-2 teaspoons Italian seasoning (adjust to your tastes)
- 1/2 cup shredded mozzarella
- 1/2 cup pasta water
- 2-3 cups cooked pasta of choice
Pumpkin Risotto
By charlotteh371
n a medium saucepan, heat the broth to a simmer, and let it simmer while preparing the recipe
- 5 cups vegetable broth (I only used 4 and it was fine)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 large garlic clove, minced
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 1 teaspoon sea salt
- 1/8 teaspoon nutmeg
- freshly ground black pepper
- 1 tablespoon chopped fresh sage (I used dried)