Martha-2's profile page
Recipes
Brussels Sprouts with Bacon and Cheese
By martha-2
Recipe courtesy Alton Brown, 2008
- 6 slices bacon, cut into 1/2-inch pieces
- 1 small onion, julienned
- 1 teaspoon kosher salt
- 1 small Granny Smith apple, cored and chopped
- 1 recipe Basic Brussels Sprouts, recipe follows
- 1/2 cup heavy cream
- 1 teaspoon whole-grain Dijon mustard
- 1-ounce blue cheese, crumbled
- Pinch freshly ground nutmeg
- 1 pound Brussels sprouts, rinsed
- 1/2 cup water
- 1/4 teaspoon kosher salt
Capellini Primavera
By martha-2
Melt butter in Dutch oven over medium heat
- 1/2 cup (1 stick) butter
- 1 1/2 cups chopped onions
- 3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
- 5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
- 3 cups (about 8 ounces) sliced mushrooms
- 1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
- 1 teaspoon minced garlic
- 1 1/2 cups water
- 1 tablespoon beef bouillon granules (or vegetable broth)
- 1/4 cup sun-dried tomatoes, oil-packed, minced
- 1 1/4 cups crushed tomatoes in puree
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon crushed red pepper flakes
- 1 pound fresh angel-hair pasta
- 1/2 cup grated Parmesan cheese
Herbed-Baked Eggs
By martha-2
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt
- Freshly ground black pepper
- Toasted French bread or brioche, for serving
Mocha Truffle Cookies Recipe
By martha-2
Directions In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips
- 1/2 cup butter, cubed
- 1-1/2 cups semisweet chocolate chips, divided
- 2 to 3 teaspoons instant coffee granules
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons Spice Islands® pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chicken and Bean Burrito Verde
By martha-2
Directions Heat 2 teaspoons of the oil in a medium skillet
- 4 teaspoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon ground cumin
- 1 15 -ounce can of low-sodium white beans, rinsed and drained
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon, plus a pinch, of salt
- 2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
- 1/3 cup fresh cilantro leaves
- 2 teaspoons fresh lime juice
- Freshly ground black pepper
- 4 whole wheat flour tortillas (about 9 inches in diameter)
- 2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
- 1 jalapeno finely diced
- 1/2 ripe avocado, thinly sliced
- 1/2 cup tomatillo salsa
- 1/2 cup low-fat Greek-style yogurt
5 Bean Chili
By martha-2
Directions In a skillet over medium-high heat, brown ground beef with the onions
- Ingredients
- 1 1/2 pounds lean ground beef
- 2 cups chopped onion
- 1 (15-ounce) can light red kidney beans, drained
- 1 (15-ounce) can dark red kidney beans, drained
- 1 (15-ounce) can cannellini beans, drained
- 1 (15-ounce) can butter beans, drained
- 1 (15-ounce) can pinto beans, drained
- 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
- 2 (1 1/4 ounce) packets chili seasoning mix
- 1 (8-ounce) can tomato sauce
- 1 cup water
- Salt and pepper
Slow Cooker Teriyaki Ribs
By martha-2
Directions Put ribs in the slow cooker
- 6 lbs pork spareribs, cut to fit crock pot
- 3/4 cup ketchup
- 1/2 cup soy sauce
- 1 teaspoon ginger powder
- 1/2 cup sugar
- 1/2 teaspoon molasses
- 2 teaspoons garlic, minced
Cheese Enchiladas -our favorite
By martha-2
Start by making the sauce for the enchiladas
- 1 - dozen yellow or white corn tortillas
- 1 – 8oz pkg shredded cheddar cheese (topping)
- 1 – 8oz pkg shredded monterey jack cheese (filling)
- 1 – can mild enchilada red sauce
- (I use ortega or old elpaso)
- 1 – can 14 oz wolf brand chili (no beans)
- 1 - cup chicken broth
- 1 - heaping tablespoon flour
- 1 - tablespoon oil
- 1 – small can sliced black olives (optional)
Creamy Corn and Vegetable Soup
By martha-2
Directions Put 2 cups of the corn and the milk into a blender or food processor, until smooth
- Ingredients
- 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
- 2 cups nonfat milk
- 1 tablespoon olive oil
- 1 large onion, diced (about 2 cups)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 medium zucchini, (about 1/2 pound) diced
- 2 cups low-sodium chicken or vegetable broth
- 2 plum tomatoes, seeded and diced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup fresh basil leaves, cut into ribbons
Spicy Cheddar Cheese Straw Dough
By martha-2
Four-Seed Cheddar Triangles: Preheat oven to 350°
- Ingredients
- 1 (10-oz.) block sharp Cheddar cheese, shredded
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into 4 pieces and softened
- 1 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper
- 2 tablespoons half-and-half
- Preparation
- Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
- Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.