Charlotteh371's profile page
Recipes
Golden Russet Potato Gratin
By charlotteh371
Heat the oven to 400°F. Heat a large skillet over medium heat, add the oil, and when it’s-hot, add the onions
- 1-1/2 Tbs. olive oil
- 2 large yellow onions (about 1 lb. total), halved and thinly sliced from root to blossom end
- Kosher salt
- 1-1/2 cups low-salt canned chicken broth
- 3 Tbs. unsalted butter
- 3-1/2 lb. russet potatoes (about 6 medium)
- 2 tsp. fresh thyme leaves
- Freshly ground black pepper
- 1 cup lightly packed grated Gruyère (about-1-1/2 oz.)
- 3 Tbs. freshly grated Parmigiano Reggiano
Bacon & Spinach Souffle Recipe
By charlotteh371
1. Preheat oven to 375 degrees Fahrenheit
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups warm milk
- 1 1/2 cups sharp cheddar cheese
- 1 Tablespoon Dijon mustard
- 8 slices bacon, fried until just crisp and crumbled
- 6 large eggs
- 1/2 cup spinach, squeezed of excess moisture
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cream of tartar (can be omitted, although it stabilizes egg whites)
Stir Fry Chicken with Pea Pods
By charlotteh371
in a bowl, combine soy sauce, sesame oil and honey
- 3 tbs low sodium soy sauce
- 2 tsp sesame oil
- 2 tsp honey
- 1 lb skinless boneless chicken breasts, cut into 3/4 inch squares
- 2 tsp canola oil
- 3 scallions, thinly sliced
- 1 cup snow peas, trimmed
- toasted sesame seeds, optional
Grilled Eggplant Stacks with Pesto & Mozzarella
By charlotteh371
Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices ne...
- 2 small (Italian) eggplant, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled (see How to grill eggplant)
- 1/2 cup prepared basil pesto
- 3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels
- Kosher salt
- 2 Tbs. freshly grated parmigiano reggiano
Yankee Pot Roast
By charlotteh371
Preheat the oven to 350°
- One 35-ounce can whole Italian plum tomatoes, with their juices
- 1/4 cup vegetable oil
- One 3 3/4-pound boneless chuck roast
- Salt and freshly ground pepper
- 6 tablespoons unsalted butter
- 3 medium onions, coarsely chopped
- 6 large carrots, thickly sliced
- 3 medium celery ribs, thickly sliced
- 3 large garlic cloves, minced
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 cups canned beef broth diluted with 2 cups water
- 1/4 cup soy sauce
- 1 tablespoon Asian chili sauce
- Pinch of sugar
- 1 pound medium red new potatoes, quartered
Sizzling Shrimp Scampi
By charlotteh371
Preheat the oven to 450 degrees
- 2 sticks
- unsalted butter, softened
- On Sale
- 3 3
- large garlic cloves, very finely chopped
- On Sale
- 1 tablespoon
- plus 2 teaspoons chopped flat-leaf parsley
- On Sale
- 1 1/2 teaspoons
- finely grated lemon zest
- On Sale
- 1 teaspoon
- freshly squeezed lemon juice
- On Sale
- 1/2 teaspoon
- chopped thyme leaves
- On Sale
- Kosher salt and freshly ground black pepper
- see savings
- On Sale
- 3 pounds
- large shrimp, shelled and deveined, tails left on
- On Sale
- 1 tablespoon
- thinly sliced basil leaves
- Crusty bread, for serving
Balsamic Vinegar Chicken
By charlotteh371
Preheat oven at 375 degrees
- 4 skinless, boneless chicken breasts
- 4 – 5 garlic cloves
- 1 cup fresh basil
- 1 tablespoon olive oil
- 1 tsp. balsamic vinegar
- 1/4 cup water
- 1 cup sliced mushrooms
- 1 package of cherry or grape tomatoes
- 1/2 red onion sliced
(SUPER EASY) CHICKEN NACHO CASSEROLE
By charlotteh371
INSTRUCTIONS 1. Preheat oven to 350F 2
- 4 boneless skinless
- chicken breasts
- 1 tablespoon olive oil
- to and pepper to taste
- 1 1 ounce packet Old El
- Paso Taco Seasoning
- 1 cup cream of chicken
- soup ***
- 1 cup cheddar cheese
- soup
- 1 10 ounce can Rotel
- tomatoes
- 1 4.5 ounce can Old El
- Paso chopped green
- chiles
- 16 ounces Mexican blend
- cheese
- 1 15 ounce can black
- beans, drained and rinsed
- ¼ cup fresh cilantro
- 6 cups tortilla chips
- ***
Cheesey Mushroom Pull Apart Bread
By charlotteh371
For the Mushrooms Heat a medium skillet on medium
- For the Mushrooms
- 12 oz sliced mushrooms
- 1 Tbsp butter
- 1 Tbsp chopped fresh thyme
- For the Bread
- 1 unsliced loaf sourdough bread
- 12 ounces Provolone cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
Downeast Maine Pumpkin Bread
By charlotteh371
Yields: 3-7 servings
- 1 1
- (15 ounce) can pumpkin puree
- 4 4
- eggs
- 1 1
- cup vegetable oil
- 2/3 2/3
- cup water
- 3 3
- cups white sugar
- 3 1/2 3 1/2
- cups all-purpose flour
- 2 2
- teaspoons baking soda
- 1 1/2 1 1/2
- teaspoons salt
- 1 1
- teaspoon ground cinnamon
- 1 1
- teaspoon ground nutmeg
- 1/2 1/2
- teaspoon ground cloves
- 1/4 1/4
- teaspoon ground ginger