Kathryns' profile page
Recipes
New York Cheesecake
By kathryns
COOK'S NOTE Include a teaspoon of lemon zest to your batter and add another dimension of flavor
- For the Crust:
- 12 graham crackers
- 6 tablespoons butter, melted; plus more, room temperature, for pan
- 2 tablespoons sugar
- Pinch of coarse salt
- For the Cake:
- 3-1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
- 2-1/4 cups sugar
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1-1/2 teaspoons pure vanilla extract
Meatloaf
By kathryns
1.Heat oven to 400 degrees
- 4 slices white bread, torn into pieces
- 2 1/2 pounds ground beef
- 1 medium yellow onion, peeled and cut into eighths
- 2 cloves garlic
- Great Value Minced Garlic, 8 oz
- 2 ribs celery, cut into 2-inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/2 cup fresh flat-leaf parsley, leaves
- 1 large egg
- 3/4 cup ketchup
- 4 teaspoons dry mustard
- 1 tablespoon salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons brown sugar
Tropical White Sangria
By kathryns
I duplicated this recipe from a wonderful little tapas restaurant in Boston that serves the best white sangria I've...
- 1/2 cup peach schnapps
- 1 (15 ounce) can pineapple rings, in their own juice, not sweetened
- 1/2 cup juice, from pineapple can
- 1 (750 ml) bottle dry white wine, like sauvignon blanc
- 1/4 cup seltzer water
- 1 kiwi, peeled and sliced
- 4 strawberries, quartered
- 4 slices lemons
- 4 slices oranges
- 4 slices limes
- 1/2 cup raspberries (about a handful)
- 1 tablespoon granulated sugar
Lemon Chiffon Cake
By kathryns
Serve with whipped cream and candied oranage peel (see recipe)
- 3/4 cup cake flour (not self-rising)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plus 1 tablespoon granulated sugar
- 3 large eggs, separated
- 1/4 cup vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons grated lemon zest, (about 4 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Confectioners' sugar, for dusting
Chinese Barbecued Pork - Slow-Cooker
By kathryns
1. Combine salt, 3/4 teaspoon five-spice powder, and pepper in bowl
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons five-spice powder
- 1/2 teaspoon pepper
- 1 (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
- 1/3 cup hoisin sauce
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
Orange Tartlets with Lavender Meringue
By kathryns
recipe from Roger Vergé and his Moulin de Mougins restaurant south of France from Hubert Keller
- Citrus Filling:
- Pâte Sucrée
- 2 cups (10 ounces) unbleached all-purpose flour
- 3/4 cup (5 1/4 ounces) sugar
- 1/4 teaspoon sea salt
- 12 tablespoons (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature and cut into pieces, plus more for buttering molds
- 4 large egg yolks
- 1 Meyer lemon
- 1 thin-skinned orange (such as Valencia)
- 1/2 cup (3 1/2 ounces) sugar
- Pinch of sea salt
- 3 large eggs
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, at room temperature
- Lavender Meringue:
- 3 large egg whites
- 1/4 teaspoon sea salt
- 1 cup (4 ounces) powdered sugar plus 2 teaspoons for dusting
- 1 teaspoon ground dried lavender flowers plus 1/2 teaspoon dried whole lavender flowers
Pork Loin - French-Style Pot-Roasted
By kathryns
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion,chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
Pepper-Crusted Skirt Steak with Charred Leeks
By kathryns
3-hr marinade; weird recipe
- 4 tablespoons unsalted butter
- 2 teaspoons coarsely cracked coriander seeds
- 2 teaspoons coarsely cracked black peppercorns
- 2 teaspoons coarsely cracked white peppercorns
- 3/4 teaspoon crushed red pepper
- 1 tablespoon packed dark brown sugar
- Kosher salt
- 2 pounds skirt steak, cut into 5-inch lengths
- 4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons canola oil
- 2 tablespoons fresh lemon juice
Glazed All-Beef Meatloaf
By kathryns
If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef
- Meatloaf:
- 3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
- 1 tablespoon unsalted butter
- 1 medium onion, chopped fine (about 1 cup)
- 1 medium rib celery, chopped fine (about 1/2 cup)
- 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon paprika
- 1/4 cup tomato juice
- 1/2 cup low-sodium chicken broth
- 2 large eggs
- 1/2 teaspoon unflavored gelatin (powdered)
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2/3 cup crushed saltine crackers
- 2 tablespoons minced fresh parsley leaves
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 pound ground sirloin
- 1 pound ground beef chuck
- Glaze
- 1/2 cup ketchup
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon ground coriander
- 1/4 cup cider vinegar
- 3 tablespoons packed light
Acorn Squash with Kale and Sausage
By kathryns
Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base
- 2 medium acorn squash, halved down the middle, seeds removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil cooking spray
- 3 teaspoons olive oil, divided
- 8 ounces hot Italian turkey sausage, casings removed
- 1 large leek, white and light green parts only, halved and sliced
- 2 cloves garlic, finely chopped
- 4 cups tightly packed torn kale
- 1/3 cup reduced-sodium chicken broth
- 1/4 cup chopped walnuts
- 2 tablespoons grated fresh Parmesan
- 2 tablespoons panko breadcrumbs