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Recipes
Snickerdoodles
By erinp
Sift dry ingredients. Cream shortening, sugar and eggs
- 1 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- cinnamon sugar
Chicken Pot Pie with Biscuit Crumble
By erinp
Annie's Eats, originally from Cook's Illustrated
- For the filling:
- 3 cups low-sodium chicken broth
- 1 1/2 lbs. boneless, skinless chicken thighs and/or breasts
- 2 tbsp. vegetable oil, divided
- 1 onion, chopped
- 3 large carrots, peeled and sliced 1/4-inch thick
- 2 ribs celery, chopped
- Salt and pepper
- 10 oz. baby bella or button mushrooms, sliced
- 1 tsp. soy sauce
- 1 tsp. tomato paste
- 4 tbsp. unsalted butter
- 1/2 cup all-purpose flour
- 1 cup milk
- 2 tbsp. minced fresh parsley
- 2 tsp. minced fresh thyme
- Squeeze of fresh lemon juice
- 3/4 cup frozen peas
- For the topping:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 6 tbsp. cold unsalted butter, cut into cubes
- 1/2 cup grated Parmesan cheese
- 3/4 cup plus 2 tbsp. heavy cream
Sautéed Carrots with Sage
By erinp
Cooking Light NOVEMBER 2009
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 1/2 cups diagonally sliced carrot
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons fresh small sage leaves
Chicken and Summer Vegetable Tostadas
By erinp
Melanie Barnard, Cooking Light AUGUST 2006
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons canola oil
- 12 ounces chicken breast tenders
- 1 cup chopped red onion (about 1)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini (about 4 ounces)
- 1/2 cup green salsa
- 3 tablespoons chopped fresh cilantro, divided
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1 cup (4 ounces) shredded Monterey Jack cheese
Beef and Mushroom Sloppy Joes
By erinp
Heat a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 12 ounces ground sirloin
- 2 (8-ounce) packages presliced cremini mushrooms
- 1 cup prechopped onion
- 3 garlic cloves, minced
- 1/2 cup no-salt-added tomato paste
- 1 tablespoon minced fresh oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
- 4 (2-ounce) Kaiser rolls or hamburger buns, toasted
Lemon Squares
By erinp
1. Preheat the oven to 350 degrees F
- For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Monster Marshmallow Cookies
By erinp
Recipe courtesy Paula Marchesi for Food Network Magazine
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans
Whole Wheat Waffles
By erinp
1) Preheat your iron while you make the waffle batter
- 1 1/2 cups100% White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- 1 1/2 cups lukewarm milk
- 1/3 cup melted butter or vegetable oil
Giada Red Wine Vinegar Dressing
By erinp
Combine all ingredients well
- 1/3 cup red wine vinegar
- 1 T sugar
- 1 tsp salt
- 1/3 cup olive oil
- 1/3 cup canola oil
- 1 T spicy brown mustard
- 1/4 tsp pepper
Mushroom, Sundried Tomato and Mozzarella Dip
By erinp
Turn the grill on to medium high
- 2 1/2 Tbsp. olive oil
- 1 1/2 cups sliced cremini mushrooms
- 1/2 cup sliced sun dried tomatoes (not packed in oil)
- 1- 8 oz. container fresh mozzarella (packed in water)
- 3 Tbsp. dry sherry
- 2 Tbsp. chopped, fresh rosemary
- 1/4 – 1/2 tsp. dried red chili flakes
- salt and pepper
- 1 baguette, slice into 1/2 inch slices
- extra olive oil for brushing the baguette.