Kathryns' profile page
Recipes
Pork Tenderloin - Chinese-Style Glazed
By kathryns
Continuously flipping and glazing the pork creates a charred, caramelized—not burnt—exterior
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/4 cup hoisin sauce
- 1/4 cup dry sherry
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 teaspoon pepper
- 1/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons vegetable oi
Blue Cheese Gougères
By kathryns
by Rick Rodgers
- 1/4 cup dry white wine
- 1/4 cup water
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2/3 cup all purpose flour
- 3 large eggs, room temperature
- 1/3 cup finely crumbled Danish blue cheese
Mini Spinach-Feta Pies
By kathryns
1. In a large saucepan of salted boiling water, blanch the spinach for 30 seconds
- 10 ounces curly spinach, stems discarded
- 3 tablespoons finely chopped yellow onion
- 2-1/2 tablespoons crumbled feta cheese
- Heaping 1/4 teaspoon ground allspice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- One 14-ounce package all-butter puff pastry, thawed
- 1 large egg, beaten
- Sesame seeds, for garnish
Farmhouse Chicken Noodle Soup
By kathryns
Pressure Cooker! cook the noodles in the broth while shredding the chicken
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 8 cups water
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 (4-pound) whole chicken, giblets discarded
- salt and pepper
- 4 ounces (2-2/3 cups) wide egg noodles
- 1/4 cup minced fresh parsley
Candied Walnuts
By kathryns
Preheat the oven to 350°
- 1 cup walnuts
- 1/4 cup sugar
- Kosher salt
Salsa Verde for Holiday Strip Roast
By kathryns
Process bread, oil, and lemon juice in food processor until smooth, about 10 seconds
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 cup extra-virgin olive oil
- 1/4 cup lemon juice (2 lemons)
- 4 cups fresh parsley leaves
- 1/4 cup capers, rinsed
- 4 anchovy fillets, rinsed
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
Backyard Barbecue Beans
By kathryns
TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours
- 1/2 cup 1/2 cup barbecue sauce (Bullseye)
- 1/4 cup 1/4 cup ketchup
- 1/2 1/2 cupwater
- 2 tablespoons 2 tablespoons spicy brown mustard
- 2 tablespoons 2 tablespoons cider vinegar
- 1 teaspoon 1 teaspoon liquid smoke
- 1 teaspoon 1 teaspoon granulated garlic
- 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 1-1/4 pounds 1-1/4 pounds bratwurst, casings removed
- 2 2 onions, chopped
- 2 (28-ounce) cans 2 (28-ounce) cans baked beans
- 2 (15-ounce) cans 2 (15-ounce) cans pinto beans, drained
- 2 (15-ounce) cans 2 (15-ounce) cans cannellini beans, drained
- 1 (10-ounce) can 1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
- 6 slices 6 slices thick-cut bacon, cut into 1-inch pieces
Roast Chicken with Vegetables
By kathryns
Cooks Notes: Brussels sprouts could have cooked a bit longer
- 1 to 1 1/2 lbs red potatoes, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, cut into wedges (orig recipe called for 1/2 lb shallots, halved)
- 4 carrots, peeled and cut into 2-inch pieces
- 1 bulb garlic, peeled (original recipe called for 6 cloves)
- 1 TBS vegetable oil
- 4 tsp minced fresh thyme
- 2 tsp minced fresh rosemary (I omitted)
- 1 tsp sugar
- salt and pepper
- 2 TBS unsalted butter, melted
- 1 (4-pound) whole chicken, cut into 10 pieces (4 breast pieces, 2 drumsticks, 2 thighs & 2 wings) - Cut the chicken breasts in half crosswise for even cooking
Spicy Pork Bowls With Greens
By kathryns
freeze pork for easy slicing and slice thinly
- 1-1/4 lb pork tenderloin
- 3 TB chili paste
- 2 TB lt brown sugar
- 1" piece of ginger minced
Strawberry Dream Cake
By kathryns
ATK. Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days
- CAKE:
- 10 ounces frozen whole strawberries (2 cups)
- 3/4 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2-1/4 cups (9 ounces) cake flour
- 1-3/4 cups (12 1/4 ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- FROSTING:
- 10 tablespoons unsalted butter, softened
- 2-1/4 cups (9 ounces) confectioners' sugar
- 12 ounces cream cheese, cut into 12 pieces and softened
- pinch salt
- 8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)