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Recipes
Hawaiian-Chinese Style Chicken Noodle Soup
By Tom421
In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender
- 1 boneless-skinless Chicken thigh
- 2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)
- 2 C. Water
- 1 Garlic clove, peeled and smashed
- 1/2 inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
- A pinch of Sea Salt (taste before adding, you may not need it)
- 1/3 of a package of SaiFun or Bean Threads (Long Rice)
- 3 Green Onions, cut into 1 inch pieces
Creamy Egg Salad
By Tom421
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth
- 3 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely chopped green or sweet red pepper
- 1/4 cup finely chopped celery
- 1/4 cup sweet pickle relish
- 2 tablespoons minced fresh parsley
- 8 hard-cooked eggs, chopped
Pitcher of Bloody Marys
By Tom421
Directions Combine the lime juice, celery seed, and horseradish in a pitcher
- 3 limes, juiced
- 1 lemon juiced
- 1 tablespoon celery seeds
- 3 tablespoons grated fresh or prepared horseradish
- 2 quarts tomato juice, chilled
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tsp celery salt
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 cups pepper vodka, chilled in the freezer
- Celery stalk, for serving
- Cucumber spears, for serving
- Handful fresh cilantro, for garnish
Spinach Artichoke Lasagna Rolls
By Tom421
You can skip the rolls and build a traditional layered lasagna
- 1 pkg lasagna noodles, cooked
- 1 lb ground Italian sausage
- 2 bag(s) fresh baby spinach
- 2 c artichoke hearts frozen or canned
- 1 c mozzarella cheese
- 1/2 c sweet onions chopped
- 1 c provolone cheese
- 1 c romano cheese, grated
- 1 c asiago cheese, grated
- 1 c parmesan cheese
- 24 oz cottage cheese, small curd
- 15 oz ricotta cheese
- 1 jar(s) alfredo sauce (or homemade)
- 5 cloves garlic (or more depending on your taste)
- 2 tsp garlic powder
- 2 tsp parsley (fresh is best)
- salt and pepper(amount depends on taste)
Cin-ful Peach Cobbler
By Tom421
Directions Preheat oven to 450 degrees F
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 10 cups frozen peaches, thawed, about 3 pounds prepared
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- 1 lemon, juiced
- 1 teaspoon butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup oats
- 1/4 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature, cut into 8 pieces
- Vanilla ice cream or whipped cream, for serving
- Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
Cream Cheese Cherry Pie Crumb Bars
By Tom421
These bars are fabulous! Starting from the bottom you have a lovely crumb crust, then a sweetened cream cheese laye...
- CRUMB:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 egg
- FILLING:
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 (21-ounce) cans cherry pie filling
- GLAZE:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons heavy cream or milk
- 1/4 teaspoon vanilla extract
Seckel Pear Tart with Cardamom Blueberry Butter
By Tom421
Preheat oven to 375F. Roll pastry dough out on floured board to about a 12 inch circle
- Ingredients
- 1 recipe slightly sweet pastry dough
- 5 ripe Seckel pears, peeled and cored, cut in half lengthwise
- 1 container mascarpone cheese
- 4 tablespoons (heaping) Cardamom Blueberry Butter (or any good homemade butter such as pumpkin butter)
- 2 teaspoons raw or turbinado sugar, divided
Double Crust Chicken Pot Pie
By Tom421
Makes 1 9-inch pie To make the crust, in a medium bowl, whisk together flour and salt
- For the Crust:
- 2 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold buttermilk
- For the Filling:
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 1/4 cups chicken broth
- 3/4 cup whole milk
- 2 ounces cream cheese
- salt and pepper to taste
- 2 cups cubed chicken meat (I cooked two chicken breasts)
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 1 small garlic clove, minced
- 1 cup thinly diced carrots
- 1 cup diced fresh green beans
- 3/4 cup frozen peas, thawed
Mac Daddy Mac n' Cheese
By Tom421
Directions Preheat oven to 350 degrees F
- 2 shallots, peeled
- 3 cloves garlic
- 1 teaspoon olive oil
- 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
- 2 tablespoons flour
- 4 cups heavy cream
- 1 teaspoon chopped fresh thyme
- 1 cup shredded pepper jack cheese
- 2 cups shredded cheddar cheese
- Salt and freshly ground black pepper
- 1 pound penne pasta, cooked
- 1/2 cup Panko bread crumbs
- 2 tbsp. melted butter
- 2 tablespoons chopped fresh parsley
Kale and Hake Chowder
By Tom421
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- 1 large head curly kale
- 1/2 pound small red potatoes
- 1 teaspoon plus 1 tablespoon kosher salt (divided)
- 2 tablespoons extra-virgin olive oil
- 2 meaty smoked pork shanks (8 ounces each)
- 1 onion (8 ounces), peeled and diced medium
- 2 carrots (12 ounces total), peeled and diced medium
- 6 cloves garlic (1 ounce), peeled and thinly sliced
- 2 bay leaves
- 1 sprig (4-inch) fresh savory
- 2 sprigs fresh thyme
- 2 teaspoons dried Seville orange zest (see note)
- 1/2 teaspoon hot red pepper flakes
- 6 cups unsalted chicken stock
- 1 pound skinless hake fillet, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste