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Recipes
Caramel Apple Dip
By ctaubenheim
In a small mixing bowl, beat cream cheese and confectioners sugar until smooth
- 4 oz cream cheese, softened
- 1/2 cup confectioners sugar
- 1/2 cup canned pumpkin
- 1/3 cup caramel ice cream topping
- 1/4 cup sour cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- vanilla Wafers or graham cracker sticks
Potato Pancakes (Michael's Grandma)
By ctaubenheim
Rinse potatoes in cold water; drain well
- 4 cups shredded peeled potatoes (about 4 large)
- 1 egg, lightly beaten
- 3 Tbsp all purpose flour
- 1 Tbsp grated onion
- 1 tsp salt
- 1/4 tsp pepper
- cooking oil
Fire and Ice Tomatoes
By ctaubenheim
In a large bowl, combine the tomatoes and onion, set aside
- 5 large tomatoes, cut in wedges
- 1 medium onion, sliced
- 3/4 cup white vinegar
- 6 Tbsp sugar
- 61/4 cup water
- 1 Tbsp mustard seed
- 1/4 tsp cayenne pepper
- 1 large cucumber, seeded
Lemon Sage Roasted Chicken & Vegetables
By ctaubenheim
Trim excess fat from chicken
- 1 (6lb) roasting chicken
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 lemon, divided
- 1/4 cup tightly packed fresh sage leaves, divided
- 1 medium onion, thinly sliced and separated into rings
- 6 cloves garlic, peeled and halved
- vegetable cooking spray
- 6 medium size red potatoes, unpeeled and quartered
- 1 large sweet potato, peeled and cut into sixths
- 3 carrots, scraped and cut into 2 inch pieces
- 1 purple onion, peeled and cut into sixths
- 1 Tbsp brown sugar
- 1 tsp grated lemon rind
- 1 1/2 cups canned no salt added chicken broth, undiluted
- 2 Tbsp flour
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- garlic powder
- dried sage
- fresh sage sprigs (optional)
- lemon wedges (optional)
BBQ Crockpot Shredded Beef (Cari)
By ctaubenheim
In 3 1/2 to 4 qt slow cooker, place beef
- 1 boneless beef rump roast (4 lbs)
- 2 cups barbecue sauce
- 1 cup root beer
- dash salt and pepper, if desired
- 16 sandwich buns, split
Smashed Brussels Sprouts
By ctaubenheim
NOTE: In order to small the brussels sprouts, you need to boil them first (just liked potatoes)
- 2 lb Brussels Sprouts
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, Minced
- 1 tsp Chopped Thyme
- Kosher Salt
- Fresh Ground Black Pepper
- 1 Cup Shredded Mozzarella
- 1/4 Cup Freshly Grated Parmesan
- Fresh Parsley, Chopped, for garnish
Beef Goulash with Blue Cheese (Katherine Heigl)
By ctaubenheim
Used buffalo burger meat
- 2 Tbsp EVOO
- 1/2 lb ground sirloin
- 1 mild red frying peppers, chopped
- 1 onion finely chopped
- 4 cloves garlic chopped
- 3 Tbsp smoked sweet paprika
- 1 can (14.5oz) diced tomatoes
- 1 cup veal or chicken stock
- 1/2 - 3/4 lb macaroni
- sour cream, to taste
- 1 cup blue cheese, crumbled
- chopped fresh dill, for garnish
Pork Belly (Jamie Oliver)
By ctaubenheim
Preheat oven to 425. Place pork on clean work surface, skin side upwards
- 3 lbs pork belly
- sea salt and freshly ground black pepper
- 2 red onions, halved
- 2 carrots, peeled and halved lengthwise
- 2 sticks of celery, chopped in half
- 1 bulb of garlic, skin on, broken into cloves
- a small bunch of fresh thyme, leaves picked
- 600 ml water or stock
Roma Tomato Bruschetta
By ctaubenheim
Heat ovent to 425. Stack (5) basil leaves one on top of one another
- 10 large fresh basil leaves, chopped or 1/2 tsp dried basil
- 2 cups roma (plum) tomatoes, seeded & chopped (about 1 pound)
- 2 Tbsp balsamic vinegar
- salt and pepper, to taste
- 1/3 cup Crisco extra virgin olive oil
- 2 cloves garlic, minced
- 1 loaf french bread
Guacamole
By ctaubenheim
In a pan on high heat, roast tomatillos, garlic cloves and peppers
- 4 tomatillos
- 2 small cloves garlic, peeled
- 3 - 5 Serrano peppers
- 2 Tbsp water
- 3 avocados
- 1 onion, diced
- 1 cup cilantro, chopped (or to personal preference)
- salt and pepper to taste