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Recipes
Meatball Sliders: Super Bowl Food
By henwiller
I love the idea of using hot dog buns because it's so hard to find slider buns
- 24 frozen meatballs, thawed
- 2 cups marinara sauce
- 8 ounces sliced provolone or mozzarella
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasonings
- 24 dinner rolls
Chocolate Chess Pie
By henwiller
Directions: 1. For the crust: Pulse the graham crackers in a food processor until finely ground
- Ingredients:
- Chocolate Gram Crust-
- 10-11 sheets gram crackers (I prefer the "original", not the honey.)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 tablespoon dark cocoa powder
- Filling-
- 1 stick unsalted butter
- 1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa)
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Potato Peas Curry
By henwiller
Aloo Matar/ Potato Peas Curry, the most common dish on a restaurant or party menu, can be both a dry curry or a gra...
- Potatoes - Boiled, peeled and diced, 4 cups
- Fresh Green Peas - 11/2 cups
- Onions - 2 medium chopped
- Tomatoes - 2 medium chopped
- Grated Ginger - 2 tablespoons
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 3 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Garam Masala Powder - 1 teaspoon
- Cumin Seeds - 2 teaspoons
- Salt - to taste
Flan
By henwiller
To make the topping: In a 2-quart saucepan, heat sugar, corn syrup and 1/3 cup water together over medium heat
- Ingredients
- Topping
- 1 cup sugar
- 2 tablespoons light corn syrup
- Custard
- 2 cups milk
- 1 cup cream
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- pinch of salt
Crock-pot Chicken Posole
By henwiller
Posole is a yummy Mexican soup made with a special type of corn called hominy
- 1 can (15 oz.) yellow or white hominy, drained
- 1 can (10.5 oz) Rotel tomatoes (I used mild)
- 1 can (10 oz.) mild green enchilada sauce
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 2 tsp. cumin
- 1 1/2 lb. boneless, skinless chicken breast halves (about 3-4)
- 32 ounces chicken broth
- Chopped cilantro, optional
- Lime wedges, optional
- Tortilla chips, optional
Olive Garden Copycat Zuppa Toscana
By henwiller
This is a clone of the Olive Garden Zuppa Toscana
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1/4 cup bacon bit (optional)
- 2 garlic cloves, minced
- 2 cups kale or 2 cups swiss chard, chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
Cream Cheese Brownies with Chocolate Frosting
By henwiller
1. To make the brownie batter, beat the butter, sugar and eggs until creamed together nicely
- BROWNIE BATTER:
- 1 C butter, softened
- 2 C sugar
- 4 eggs
- 8 T cocoa powder
- 1 1/2 C flour
- dash salt
- CREAM CHEESE BATTER:
- 1 8 oz package cream cheese, softened
- 1/2 C sugar
- 1 egg
- 1 t vanilla
- dash salt
- FROSTING:
- 1/4 C butter
- 1/2 C cocoa
- 4-6 T milk
- 1 1/2 t vanilla
- 3-4 C powdered sugar
Crab Cakes with Garlic Aioli
By henwiller
An undeniably delicious recipe, it's my go to for crab cakes
- GARLIC AIOLI:
- 8 ounces cream cheese, room temperature
- 3/4 cup Parmesan cheese, finely grated and divided
- 1 large egg
- 2 tablespoons sour cream
- 1/2 teaspoon lemon peel, finely grated
- 4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- 2 cloves garlic
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons chives, freshly chopped (optional)
Grilled Romaine BLT Salad Recipe
By henwiller
This recipe originally appeared in The Fire Island Cookbook (Atria, 2012) by Mike DeSimone and Jeff Jenssen
- 1/4 cup extra virgin olive oil
- 1/2 pound blue cheese, crumbled
- 1 tablespoon white wine vinegar
- 1 teaspoon
- 1/2 pound thick-cut maple-smoked bacon
- 4 small heads romaine lettuce
- 4 medium tomatoes, sliced
Barefoot Contessa - Recipes - Nick & Toni's Penne Alla Vecchia Bettola
By henwiller
Preheat oven to 375 degrees
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon Grand Marnier