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Recipes
Tomato Beef Stroganoff
By charlotteh371
Spray inside of large slow cooker with cooking spray
- PAM® Original No-Stick Cooking Spray
- 2 1/2 pounds boneless chuck roast, cut into large pieces
- 1 (28 ounce) can Hunt's® Crushed Tomatoes
- 1 (8 ounce) can Hunt's® Tomato Sauce
- 1 (6 ounce) can Hunt's® Tomato Paste
- 1 (6 ounce) package sliced fresh mushrooms
- 2 (1.5 ounce) packages beef stroganoff seasoning mix
- 2 cups dry egg noodles, uncooked
- 1 cup sour cream
- Directions
Leslie's Roasted Potatoes
By charlotteh371
In a small bowl, mix together bread crumbs, parm, rosemary, onion and garlic powder, salt & pepper
- 1 1
- lb. potatoes (cubed)
- Extra Virgin Olive Oil
- 1/3 1/3
- cup bread crumbs- Italian
- 2 2
- tbsp. parm
- 1/2 1/2
- tsp. rosemary
- 1/4 1/4
- tsp. onion powder
- 1/2 1/2
- tsp. garlic powder
- salt and pepper
Mini Meatball Sandwiches
By charlotteh371
Mix meat with bread crumbs, garlic, salt, pepper, and milk
- 1 pound Ground Chuck Or Ground Beef
- 1/2 cup Panko Or Other Bread Crumbs
- 1 clove Garlic, Minced
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1/2 cup Milk
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Diced
- 1 jar (large) Marinara Sauce
- 12 whole Dinner Rolls (or Slider Rolls)
- 4 slices Provolone Cheese, Cut Into Four Wedges Each
RITZ Crab Balls with Sriracha Aioli
By charlotteh371
Mix first 3 ingredients until blended
- 1/4 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1/2 tsp. Sriracha sauce (hot chili sauce)
- 1/4 cup canned crushed pineapple, well drained, reserving 1 Tbsp. juice and divided
- 1 lb. fresh crabmeat, well picked over
- 1/4 cup finely chopped red peppers
- 2 Tbsp. finely chopped red onions
- 1 tsp. finely chopped fresh jalapeño peppers
- 1 tsp. seafood seasoning
- 2 eggs, beaten
- 50 RITZ Crackers, finely crushed (about 1 3/4 cups), divided
- oil, for frying
Vanilla Dream Cake
By charlotteh371
Preheat oven to 350°F. Butter two 8 inch round cake pans
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups water
- 2 cups sugar
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- up to 3 tablespoons milk
Fried Cookie Dough
By charlotteh371
1.Line a baking sheet with parchment paper and set aside
- Dough:
- Ingredients
- 4 tablespoons butter, softened
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/4 cup milk
- 1 cup Gold Medal™ all-purpose flour
- 3/4 cup chocolate chips
- Batter:
- 1 cup Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla
- 1/2 cup Gold Medal™ all-purpose flour, for dipping
- 4-5 cups vegetable oil, for frying
- powdered sugar, for dusting
Chicken Francese
By charlotteh371
Trim chicken breasts of any fat
- 4 whole Skinless Chicken Breasts
- 1 can (14.5 Oz. Can) Low Sodium Chicken Broth
- 3 whole Large Eggs
- 1 cup Flour, Or More As Needed
- 1/4 cups Olive Oil
- 3 whole Lemons
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Butter .I Use Salted
- 1/4 cups Chopped Fresh Parsley
Carmelitas
By charlotteh371
Combine caramels and cream in a small saucepan over low heat
- 32 32
- caramel squares, unwrapped
- 1/2 1/2
- cup heavy cream
- 3/4 3/4
- cup butter, melted
- 3/4 3/4
- cup brown sugar, packed
- 1 1
- cup flour
- 1 1
- cup rolled oats
- 1 1
- teaspoon baking soda
- 6 6
- ounces semisweet chocolate chips
Chicken with White Beans and Tomatoes
By charlotteh371
Heat oven to 425° F
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 pint grape tomatoes
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano, plus leaves for garnish
- 2 garlic cloves, smashed
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
Honey-and-Soy-Lacquered Ribs
By charlotteh371
Bake these sweet and spicy ribs up to 2 days ahead
- 2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper $
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons Asian chili-garlic sauce
- 1 tablespoon fresh lime juice $
- 1 tablespoon butter $
- 1 teaspoon dry mustard
- 1 teaspoon ground ginger