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Recipes
30 Minute Shepherd's Pie
By Tom421
Rachael Ray 30 Minute Dinner
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 1 tablespoon tomato paste
- 1/2 to 3/4 cup ketchup
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Bacon Scalloped Potatoes
By Tom421
Yum! These creamy Bacon Scalloped Potatoes are delicious! Add some shredded cheese on top right before the potatoes...
- 6 bacon strips, diced
- 1 large onion, chopped
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dash ground nutmeg, optional
- 2 pounds russet potatoes, peeled and sliced about 1/4-inch thick
Zucchini Bread
By Tom421
Preheat oven to 350°F. In a large bowl, beat the eggs with a whisk
- 3 large eggs
- 1 cup (235 ml) olive or vegetable oil
- 1 3/4 (350 grams) cups sugar
- 2 cups grated zucchini
- 2 teaspoons (10 ml) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon (6 grams) table salt
- 1/2 cup (55 grams) chopped walnuts or pecans (optional)
- 1 cup (115 grams) dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Sopapilla Cheesecake
By Tom421
Preheat an oven to 350 degrees F (175 degrees C)
- 3 (8 ounce) packages cream cheese, softened
- 1 egg scrambled
- 2 tsp fresh lemon juice
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 2 (8 ounce) cans crescent roll dough
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 cup sliced almonds-optional: pecans or walnuts
The BEST Chicken Pot Pie Ever!
By Tom421
In a large saucepan over medium high heat, combine the chicken breasts, chicken stock, salt and pepper
- 2 lb chicken breasts, boneless and skinless
- 2 c chicken stock (enough to cover breasts)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 c half and half
- 3 Tbsp butter
- 1 medium onion, chopped
- 1 c celery, chopped
- 1/3 c all purpose flour
- 1 1/2 c frozen mixed vegetables, thawed (I use green beans, corn, carrots and peas)
- 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
- 1 Tbsp parsley, freshly chopped
- 1/2 tsp thyme, dried
- 2 pie pastry (for double crust pie)
- 1 egg, lightly beaten
Brussels Sprouts Gratin
By Tom421
Preheat oven to 350º F with a rack in the middle or lower middle position
- For the gratin topping:
- 1 pound brussels sprouts
- 1 cup low-sodium chicken broth or stock
- 1/2 cup heavy cream
- 1 tablespoon whole-grain mustard
- 1 teaspoon maple syrup (grade B preferred)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup bread crumbs made from dry bread
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred)
- 1/4 teaspoon kosher salt
Chicken Chili
By Tom421
1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent
- For Serving:
- 8 cups chopped yellow onions (6 onions)
- 1/4 cup good olive oil, plus extra for chicken
- 1/4 cup minced garlic (8 cloves)
- 4 red bell peppers, cored, seeded, and large-diced
- 4 yellow bell peppers, cored, seeded, and large-diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried red pepper flakes, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 4 teaspoons kosher salt, plus more for chicken
- 4 28-ounce cans whole peeled plum tomatoes in puree, undrained
- 1/2 cup minced fresh basil leaves
- 8 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Chicken Potpie Soup
By Tom421
In a large bowl, mix flour and salt; cut in shortening until crumbly
- SOUP:
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
- 2 tablespoons butter
- 1 cup cubed peeled potatoes
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen petite peas
- 1 cup frozen corn
Potato Latkes
By Tom421
Preheat oven to 250°F. Set racks in upper and lower thirds of oven
- 4 pounds unpeeled russet potatoes (about 5 large potatoes)
- 1 pound yellow onions (about 2 medium onions)
- 1/4 cup matzo meal
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/4 - 1/2 cup (or more) vegetable oil
- 1/4 cup (or more) schmaltz (rendered chicken fat; optional)
- Apple sauce, for serving
- Sour cream, for serving
- food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets
Chicken Poblano Tortilla Soup
By Tom421
In a large stock pot, combine chicken, celery, carrot, 1 onion, garlic head, bay leaves, thyme, salt, peppercorns a...
- 3-1/2 to 4 lb whole chicken,
- 2 stalks celery, rough chopped
- 1 large carrot, rough chopped
- 2 large onions, peeled and rough chopped, divided
- 1 head garlic, cut in half horizontally
- 3 bay leaves
- 2 springs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoons black peppercorns
- 4 quarts water
- 4 poblano chilies
- 2 jalapeno chili's, stemmed, diced,cored and deseeded if milder soup is desired)
- 1/4 cup cilantro, chopped
- 6 garlic cloves, peeled and minced
- 2 tablespoons cumin
- 2 teaspoons black pepper, ground
- 2 cans (14-1/2 ounce) roasted diced tomatoes
- 1 tablespoon chili powder
- Salt to taste