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Recipes
Crescent Roll Taco Bake
By charlotteh371
Lay out the two tubes of crescent pastry, thick sides in
- 2 crescent roll tubes
- 1 LB ground beef (or ground turkey)
- 1 packet of taco seasoning
- 1 1/2 cups grated cheddar cheese
- Shredded lettuce
- 1 or 2 diced tomatoes depending on size
- 1/2 small can sliced olives if desired
- Sour cream optional
- sliced avacado optiona
Baked Salmon
By charlotteh371
DIRECTIONS Preheat oven to 350° and line a large rimmed baking sheet with foil
- 1 3lb.) salmon fillet (about 3lb.)
- kosher salt
- Freshly ground black pepper
- 2 lemons, thinly sliced
- 6 tbsp. butter, melted
- 2 tbsp. honey
- 3 cloves garlic, minced
- 1 tsp. chopped thyme leaves
- 1 tsp. dried oregano
- Chopped fresh parsley, for garnish
Easy Parmesan Knots
By charlotteh371
Yields: 10 servings
- 1 1
- can (12 Ounces) Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
- 1/4 1/4
- cups Canola Oil
- 3 3
- Tablespoons Grated Parmesan Cheese
- 1/2 1/2
- teaspoons Garlic Powder
- 1 1
- teaspoon Dried Oregano
- 1 1
- teaspoon Dried Parsley
Cheesecake Factory Hershey's Chocolate Bar Cheesecake
By charlotteh371
•Heat the oven to 325 degrees
- Cheesecake Factory Cheesecake Filling
- ##2 pounds full-fat cream cheese, at room temperature
- 1/4 1/4 cups sugar
- ##1 cup sour cream, at room temperature
- ##1/4 cup all-purpose flour
- ##5 eggs
- ##1 tablespoon vanilla extract
- ##1 tablespoon lemon juice
Creamy Chicken Bake
By charlotteh371
Preheat oven to 350 degrees F
- 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
- ◾1 can Cream of Mushroom Soup (10 3/4 ounces, condensed)
- ◾1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
- ◾1 Cup Sour Cream
- ◾8 oz can Mushrooms drained (stems and pieces) *optional
- ◾1/2 Cup Water
- ◾1/2 teaspoon Onion Powder
- ◾1 teaspoon Chives (chopped)
- ◾Few dashes of Paprika
- ◾Salt and Pepper to taste
The Ultimate Beef Wellington - Tyler Florence
By charlotteh371
6 - 8 servings
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Make-Ahead Breakfast Enchiladas
By charlotteh371
Preparation In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder
- 2 lb bacon, cooked,chopped
- 3 ½ cups shredded cheddar cheese, divided
- ½ cup green onion, diced
- 1 small onion, diced
- 2 teaspoons garlic powder
- 6 eggs
- 1 ½ cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 medium flour tortillas
- fresh cilantro, to serve
- avocado, sliced, to serve
- grape tomato, halved, to serve
- salsa, to serve
Crock-pot Chili
By charlotteh371
makes 11 cups
- 1 medium yellow onion, diced
- 1 medium vidalia onion, diced
- 2 lbs ground beef
- 1/2 lb hot sausage
- 1-2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp dijon mustard
- 2 large cloves garlic, minced
- 1 6-oz can tomato paste
- 1 28oz can tomato sauce
- 1 14 1/2 oz can diced tomatoes
- 1 16oz light kidney beans, drained
Grilled Garlic and Herb Skirt Steak
By charlotteh371
1. Whisk ¼ cup parsley, rosemary, 6 minced garlic cloves and ¼ cup olive oil in a small bowl
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 3 3 3 Tbsp. chopped fresh rosemary
- 3 3 3 Tbsp. chopped fresh rosemary
- 3 3 3 Tbsp. chopped fresh rosemary
- 8 8 8 garlic cloves, minced, divided
- 8 8 8 garlic cloves, minced, divided
- 8 8 8 garlic cloves, minced, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 2 2 2 lbs. skirt steak
- 2 2 2 lbs. skirt steak
- 2 2 2 lbs. skirt steak
- 1 1 1 cup fresh mint leaves
- 1 1 1 cup fresh mint leaves
- 1 1 1 cup fresh mint leaves
- 2 2 2 Tbsp. drained capers
- 2 2 2 Tbsp. drained capers
- 2 2 2 Tbsp. drained capers
- 1 1 1 Tbsp. Dijon mustard
- 1 1 1 Tbsp. Dijon mustard
- 1 1 1 Tbsp. Dijon mustard
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
Chicken Parm Burgers
By charlotteh371
DIRECTIONS In a medium bowl, stir together chicken, bread crumbs, garlic, parsley, and Parmesan and season with sa...
- 1 lb. ground chicken
- 1/2 c. Italian bread crumbs
- 1/4 c. freshly chopped parsley
- 2 cloves garlic, minced
- 1/4 c. freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. vegetable oil
- 2 c. marinara, plus more for buns
- 3/4 c. shredded mozzarella
- 4 hamburger buns, toasted
- Freshly sliced basil, for serving