Martha-2's profile page
Recipes
Fluffy French Toast
By martha-2
Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet
- INGREDIENTS:
- oil (or as needed to keep your skillet lightly coated)
- 1 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla (can use more)
- 1 cup all-purpose flour
- 1-3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 10 slices of bread (French or Italian is the best)
Cream Cheese Cinnamon Roll-ups
By martha-2
Cut crusts off each slice of bread and roll flat
- 2-8 ozPkgs Cream Cheese
- 2 egg yolks
- 1/2 cup Sugar
- Mix Well.
- 2 lbs bread
- Melted butter
- Cinnamon and sugar mixture
Twice-Baked Potatoes Recipe
By martha-2
Directions Scrub and pierce potatoes
- Ingredients
- 6 large baking potatoes
- 1/2 cup butter, softened
- 3/4 to 1 cup milk or heavy whipping cream
- 3 tablespoons crumbled cooked bacon
- 3 tablespoons finely chopped onion
- 1 tablespoon minced chives
- 1/2 teaspoon salt
- Dash pepper
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- Paprika
Best broccoli salad
By martha-2
Directions - Combine all the salad ingredients together in a large bowl
- Dana's Best Broccoli Salad In The World EVER!
- (inspired by Sweet Tomato)
- Salad
- 3-4 heads worth of broccoli florets , cut into bite-sized pieces
- 1 medium red onion, diced finely
- 3/4 cup salted cashew halves, broken
- 3/4 cup raisins
- 6 slices bacon, crisp-cooked & crumbled
- Dressing
- 1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
- 5 Tablespoons vinegar (I like salad vinegar)
- 3 Tablespoons sugar
- Dash of freshly ground black pepper
KITCHEN SINK SOUP
By martha-2
Directions: In a large 4-qt
- Ingredients:
- 3 cups cubed, pared potatoes (leave skins on if desired)
- 1 large onion, diced
- 8 oz. egg noodles or spaetzel
- 1 cup heavy cream
- 2 cups milk
- 1 tsp. salt
- 1/4 tsp. white pepper
- 8 oz. sliced smoked sausage or kielbasa
- 1/4 to 1/2 cup butter
- shredded cheddar cheese for topping, optional
- thinly sliced green onions for garnish, optional
Cauliflower Say Cheese
By martha-2
Grease an 11 by 7-inch glass baking dish with the butter and set aside
- 1 tablespoon unsalted butter
- 1 large head cauliflower (about 2 pounds)
- 4 1/2 ounces Cheddar, grated and divided
- 1/2 cup homemade coarse bread crumbs
- 1 whole egg
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
Cherry Tomatoes Stuffed with Chicken Apple Salad
By martha-2
Copyright 2007, Robert Irvine, All Rights Reserved
- 2 (8-ounce) boneless, skinless chicken breasts
- Water
- 16 cherry tomatoes
- 2 Granny Smith apples
- 1 teaspoon lemon juice, to keep apples from turning brown
- Salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh parsley leaves
- 16 very small sprigs parsley, for garnish
Gourmet Scones - Add Any Fruit!
By martha-2
This is a basic gourmet scone recipe
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar, but save a little to sprinkle on top
- 6 tablespoons butter, cut & semi-soft
- 3/4 cup strawberry, sliced
- 1/2 cup whipping cream
- 1 large egg
- 1 teaspoon lemon juice
- 3 tablespoons cream cheese (optional)
Stuffed Potato Skin Skillet Hash with Fried Eggs
By martha-2
Directions Preheat the oven to 400 degrees F
- 2 russet potatoes
- Olive oil
- Kosher salt and freshly cracked black pepper
- Homemade Maple Sausage, recipe follows
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 4 scallions, white and light green parts, reserving dark green tops for garnish
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large eggs
- 1 cup grated mild Cheddar
- Chive Sour Cream, recipe follows
Portabella and Spinach Bolognese
By martha-2
Recipe courtesy Rachael Ray
- 1 ounce dried porcini mushrooms or mixed wild mushrooms
- 2 cups water or chicken stock
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, cut into pieces
- 4 large portabella mushrooms, gills scraped, cut into 1/4-inch dice
- 1 medium onion, chopped
- 1 small carrot, peeled and finely chopped or grated
- 1 small rib celery, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- 1 fresh bay leaf
- 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 pound pappardelle or fettuccine pasta
- A handful fresh flat-leaf parsley, finely chopped
- Grated Pecorino-Romano cheese