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Recipes
Turkey Meatloaf Burgers
By Klainanutshell
1. Heat a large skillet over medium heat
- 4 * 4 tablespoons butter
- 1 * 1 small mcintosh apple, peeled and finely chopped
- 1 * 1 small onion, finely chopped
- 1 * 1 small rib celery, finely chopped
- * Salt and pepper
- 1/3 * 1/3 cup plain breadcrumbs
- 1 * 1 pound ground dark-meat turkey
- 1 * 1 large egg
- 1/4 * 1/4 cup chopped flat-leaf parsley
- 2 * 2 tablespoons Dijon mustard
- 2 * 2 teaspoons poultry seasoning (about 2/3 palmful)
- * Extra-virgin olive oil (EVOO), for drizzling
- * Sliced sharp white cheddar, for topping
- 1/3 * 1/3 cup whole-berry cranberry sauce
- 3 * 3 tablespoons sour cream
- 2 * 2 tablespoons chopped chives
- 4 * 4 large sandwich-size sourdough English muffins, split and toasted
- 4 * 4 thin slices red onion
- 4 * 4 leaves red-leaf or red romaine lettuce
Hot Crabmeat Dip
By Klainanutshell
mix
- 8 oz light cream cheese
- 2 tbsp light mayo
- 1 tbsp fresh lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/8 tsp salt
- 8 oz lump crabmeat
- 2 tbsp chopped fresh chives
- 2 tsp chopped fresh parsley
Crispy Potatoes
By Klainanutshell
Preheat oven to 375 degrees F
- 1/4 * 1/4 cup vegetable oil
- 3 * 3 russet potatoes, peeled, and cut into 1/2-inch cubes
- * Kosher salt and freshly ground black pepper
- 3 * 3 tablespoons water
- 1 * 1 tablespoon unsalted butter
Goat Cheese with Cilantro and Canadian Bacon
By Klainanutshell
Bring cheese to room temperature
- 6 oz log of goat cheese
- 1/2 cup chopped cilantro
- 2 oz finely chopped Canadian bacon
Caramel-Walnut Pie
By Klainanutshell
1. Position a rack in the middle of the oven and preheat to 375°
- # sheet frozen piecrust, thawed
- # 4 large eggs
- # 3/4 cup light brown sugar
- # 3/4 cup light corn syrup
- # 4 tablespoons unsalted butter, melted
- # 1 1/2 teaspoons pure vanilla extract
- # 1/4 teaspoon salt
- # 1 3/4 cups walnut halves
- # 1 cup heavy cream, chilled
- # 2 tablespoons honey
broccoli salad
By Klainanutshell
mix. add bacon and dressing just before serving
- Dressing:
- 3/4 lbs. bacon cooked & crumbled
- 2 heads broccoli chopped
- 1 small red onion
- 1/2 cup raisins
- sunflower seeds
- 1 cup Mayonnaise
- 1/4 cup sugar
- 2 tablespoons vinegar
Crispy-Skinned Chicken a l'Orange
By Klainanutshell
Preheat the oven to 375 degrees F
- * Kosher salt and freshly ground black pepper
- 3 * 3 skin-on bone-in chicken breast halves
- 1 * 1 tablespoon vegetable oil
- 1/2 * 1/2 cup frozen orange juice concentrate
- 4 * 4 tablespoons honey
Lasagna Burger
By Klainanutshell
1. In a large bowl, season the meat with plenty of salt and pepper
- 1 1/2 * 1 1/2 pounds ground beef, pork and veal mix
- * Salt and pepper
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 small onion, finely chopped
- 2 * 2 cloves garlic, chopped
- One * One 14.5-ounce can Italian crushed tomatoes
- 1 * 1 handful basil leaves, shredded or torn
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons flour
- 1 * 1 cup milk
- A few grates nutmeg
- 1/2 cup ricotta cheese
- 1/4 cup parmigiano-reggiano cheese
- 4 buns
Pecan Toffee ( beckys)
By Klainanutshell
Spread 1 cup pecans into a 9 inch circle on a lightly greased baking sheet
- 1 1/2 cups chopped toasted pecans, divided
- 1 cup sugar
- 1 cup butter
- 1 tbsp light corn syrup
- 1 cup semisweet chocolate chips
Cod Cakes and Tangy Red Pepper Sauce
By Klainanutshell
1. In a medium saucepan, bring the milk to a simmer over medium heat
- 1 quart (4 cups) milk
- 2 pounds cod fillets, cut into chunks
- 1 bay leaf
- Grated peel of 1 lemon and juice of 2 lemons, plus lemon wedges for serving
- 1/4 cup finely chopped parsley
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon dried marjoram or oregano
- A few dashes hot pepper sauce
- Salt and pepper
- 3 tablespoons grated onion and its juice
- 3 cloves garlic, grated or minced
- 2 cups cracker crumbs or breadcrumbs
- 2 eggs, beaten
- Extra-virgin olive oil (EVOO), for frying
- 3 roasted red peppers, patted dry and coarsely chopped
- 1 cup Greek yogurt
- 1/4 cup chopped fresh dill
- 4 cups arugula or watercress