Hklbrries' profile page
Recipes
Preserved Lemons
By Hklbrries
"Note: Rinse lemons before using, and be careful not to use your fingers to pull them out, as you will introduce ba...
- 10 lemons, washed, dried and quartered
- Up to 2 cups additional freshly-squeezed lemon juice
- 1 cup salt
Santa Cookies
By Hklbrries
Our adorable Santa Cookies make fun, edible ornaments
- 1 package (16 ounces) peanut-shaped peanut butter cookies
- Purchased red and white decorating icing
- Red candied cherries
- Raisins
Butternut Squash Risotto
By Hklbrries
Preheat oven to 350 F. Peel squash, cut in half and remove seeds
- 1 butternut squash
- 3 tablespoons olive oil, divided
- 3 quarts chicken broth
- 1/4 cup unsalted butter
- 2 cups diced yellow onions
- 2 cups Arborio rice
- 1 cup diced tomatoes
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Salt
- Pepper
Problem: Inexpensive Centerpiece Needed
By Hklbrries
Problem: You can't afford a big floral centerpiece
- _ _ _
Poor Man's Cake
By Hklbrries
From cookbook article about (someone named) Schenone in January 25, 2004 edition of the Spokesman-Review
- 1 cup sugar (white or brown)
- 2 cups raisins
- 1 tsp cloves
- 1/2 cup lard
- 2 cups water
- 2 tsp cinnamon
- 1 tsp nutmeg
- Pinch of salt
The Velvet Orchid
By Hklbrries
Place all ingredients in a blender and mix on high speed for 2 minutes
- 2 cups chocolate low-fat soy or dairy milk
- 1/2 banana, in chunks
- 1 (12 ounce) package soft silken tofu
- 1 cup frozen mango slices
- 2 ounces semisweet chocolate, melted
Wild Rice Salad
By Hklbrries
This bright array of color is an easy-to-make, tasty, and very satisfying salad
- 2 cups wild rice, cooked
- 1/2 cup cooked corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup chopped tomato
- 1/4 cup cooked green peas
- 1/4 cup diced red onion
- 1/4 cup green beans, cut into pieces and cooked
- 4 tbsp frozen apple juice concentrate
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp fresh lime juice
- Freshly ground black pepper
- Salt
Spicy Jalapeño Corn Fritters
By Hklbrries
Spicy Jalapeño Corn Fritters From chef Sylvia Wilson, Feast Catering Co
- Spicy Jalapeño Corn Fritters
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 2 teaspoons whole coriander seeds (toasted and then ground)
- 3/4 cup whole milk or half-and-half
- 2 eggs, beaten
- 2 tablespoons lime juice
- Zest of one lime
- 3 cups fresh cut corn kernels (about 3 ears)
- 6 scallions, chopped
- 3/4 cups crumbled queso fresco cheese
- 1 jalapeño, finely minced
- In a large bowl, mix first 6 ingredients. Add milk, beaten eggs, lime juice and zest. Whisk into a batter. It is OK if there are tiny clumps, but work out the big ones with the whisk.
- Fold in the remainder of the ingredients.
- Heat a large heavy-bottomed skillet (cast iron is best) with a generous amount of vegetable or canola oil to medium high.
- Wait until oil is hot, then turn heat down to medium.
- Place rounded spoonfuls of fritter batter (making about 3-inch fritters) carefully into skillet and cook for about 3 minutes on each side until lightly browned.
- Make in batches, moving fritters to a sheet pan and transferring to a warm 375 degree oven. Don’t worry if they are still a little doughy in the middle; they will continue to cook in the oven.
- Serve with a tomatillo salsa.
- Yield: About 20 fritters.
Philadelphia Three-Step Low Fat Berry Cheesecake
By Hklbrries
To soften cream cheese: Place 1 completely unwrapped package of cream cheese on a microwaveable plate
- 3 packages (8 ounces each) Philadelphia fat free cream cheese, softened
- 3/4 cup sugar
- 1 tbsp fresh lemon juice
- 1 tsp grated lemon peel
- 1/2 tsp vanilla
- 3 eggs
- 1/4 cup crushed low fat honey graham crackers
- 1/2 cup sliced strawberries
- 1/2 cup sliced blueberries
- 1/2 cup raspberries
- 2 tbsp strawberry jelly, melted