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Recipes
Gingerbread People (Christmas Cookies the Kids Can Make)
By Hklbrries
Q: I love making Christmas cookies with my kids, but I have yet to find a gingerbread dough that’s easy for them...
- For Cookies:
- 1 cup dark brown sugar
- 1 cup molasses
- 1 cup butter, softened
- 2 eggs
- 5 cups flour, plus more for work surface
- 1/2 tsp salt
- 2 tsp baking soda
- 4 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- For Icing:
- 4 cups confectioners' sugar
- 4 Tbsp meringue powder
- Assorted small candies
Patricia Cornwell's Wild Rice Salad with Cashews
By Hklbrries
1. In a strainer, rinse wild rice under cool running water
- For Dressing:
- 1 cup uncooked wild rice
- 4 cups chicken broth
- 3 Tbsp olive oil
- 1 1/2 cups chopped red or green bell pepper
- 3/4 cup cashews, coarsely chopped
- 2 green onions, sliced
- 3 Tbsp seasoned rice vinegar or apple cider vinegar
- 2 Tbsp olive oil
- 1 Tbsp Asian sesame oil
- 1 clove garlic, minced
- 1/4 tsp salt
- Dash of freshly ground pepper
French Dressing
By Hklbrries
Place all ingredients into blender container and blend at medium for a few seconds, until garlic is liquefied
- 1 cup salad oil or olive oil
- 1/2 cup wine vinegar
- 1 clove garlic, cut into 4 pieces
- 1 tsp prepared mustard
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp herbs (dill, basil, oregano, parsley, marjoram, tarragon, thyme)
Slow-Cooker Enchiladas
By Hklbrries
In a skillet, cook ground beef substitute, onion and green pepper until ground beef substitute is browned and veget...
- 1 pound ground beef substitute
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1/3 cup water
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup (4 ounces) shredded mild cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 (6- or 7-inch) flour tortillas
Spanish Rice
By Hklbrries
Heat oil in a Dutch oven over medium-high heat
- 1/3 cup vegetable or canola oil
- 1 1/2 cups uncooked long grain rice
- 2 medium onions, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 medium celery stalks, finely chopped
- 1 (20-ounce) can crushed tomatoes, undrained
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp salt
- 2 (14-ounce) cans lower sodium chicken (or vegetable) broth
- Green onions, chopped, optional
White Chocolate and Lime Cheesecake Bars
By Hklbrries
Line an 8-inch-square baking pan with foil, extending it over sides
- 7 oz chopped white chocolate, plus 1-oz bar (optional garnish)
- 27 chocolate sandwich cookies
- 1/2 cup heavy cream
- 1 (8-oz) package cream cheese, at room temperature
- 3 Tbsp sugar
- 3 Tbsp freshly squeezed lime juice
- 1 Tbsp grated lime zest
- Lime slices or lime twists, for garnish
Simply Delicious Cherry Chutney
By Hklbrries
Serve this chutney with pork or alongside a cheese tray
- 4 1/2 tsp whole allspice
- 1 cinnamon stick (about 6 inches), broken
- 10 cups tart or sweet cherries, pitted and coarsely chopped
- 2 large apples, peeled, cored and chopped
- 1 1/2 cups finely chopped red or sweet onions
- 1 cup white vinegar
- 2 cloves garlic, finely chopped
- 1/2 tsp salt
- 1 cup lightly packed brown sugar
- 1 1/2 cups raisins
Orange Rice Pudding with Golden Raisins
By Hklbrries
"Hot and spicy or cool and creamy - rice fills the bill in a variety of recipes
- 4 cups 2% reduced-fat milk
- 1/2 cup sugar
- 1/2 cup uncooked medium-grain rice
- 1/3 cup golden raisins
- 1 tsp grated orange rind
- 1/2 tsp ground nutmeg
Village on a Diet - The Basic Soup Recipe
By Hklbrries
Add as many, or as few, vegetables to this "souper" soup
- 5 medium carrots, peeled and cut into 1-inch slices
- 3 medium celery stalks, sliced
- 3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
- 2 cans (28 ounces each) tomatoes in juice
- 1 small head savoy cabbage, thinly sliced
- 2 medium parsnips, peeled and cut into 1-inch slices
- 2 packages (5 ounces each) baby spinach leaves
- 1/2 cup chopped fresh parsley
- 2 bouillon cubes or envelopes
- 1 tsp salt
- 1/2 tsp freshly ground pepper