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Recipes
Paula Deen's Granddaddy’s Pot Roast
By msanders93
Position a rack in the center of the oven and preheat the oven to 300-325° F
- 1 tablespoon bacon drippings (preferred), rendered beef fat, or unsalted butter
- 3 pounds boneless chuck roast or 5 pounds bone-in roast
- Salt and whole black pepper in a peppermill
- 2 About 2 cups beef broth or water
- 2 large yellow onions, trimmed, peeled, and thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unbleached, all-purpose flour
Macaroni Pie
By msanders93
From the old Charleston Receipts Cookbook
- 1/2 lb elbow macaroni, broken
- 1 heaping tbs butter
- 1 1/2 cups sharp cheese, cubed
- salt
- ground pepper
- 1/2 tsp dry mustard
- 3 eggs
- 1 pint milk
Steak Sandwiches with Spicy Horseradish Mayonnaise
By msanders93
Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high
- 1/2 medium red onion (halved lengthwise, with root end intact)
- 1 tsp. olive oil
- Kosher salt and freshly ground black pepper
- 1 1-1/4 lb. flank steak
- 4 large sandwich rolls, split
- 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
- 1/4 cup mayonnaise
- 3 Tbs. prepared horseradish
- 1/4 tsp. cayenne
- 2 cups loosely packed mixed spring greens (about 2 oz.)
Black Bean Soup with Sherry
By msanders93
Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat
- 3 Tbs. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, stemmed, seeded, and finely chopped
- 3 medium cloves garlic, finely chopped
- 2 cups lower-salt chicken broth
- Two 15-1/2-oz. cans black beans, including liquid
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 Tbs. tomato paste
- 1/4 cup dry sherry, preferably fino
- Kosher salt and freshly ground black pepper
Crispy Cheddar Chicken
By msanders93
1. Cut each chicken breast into 3 large chunks
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk
- 3 C cheddar cheese, grated
- 1 t dried parsley
- Sauce:
- 1 10 ounce can cream of chicken soup
- 2 T sour cream
- 2 T butter
Lemon shortbread from Donna Hay magazine
By msanders93
Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy
- 2/3 cup (150g) unsalted butter, softened
- 1/3 cup + 1 tablespoon (55g) icing sugar, sifted
- 1/4 cup (60ml) lemon juice
- finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 3/4 cups + 1 tablespoon (255g) all purpose flour, sifted
- 2 tablespoons corn starch, sifted
- 2/3 cup (94g) icing sugar, extra, sifted
Chicken Sauté with Lemon, Cumin, and Parsley
By msanders93
Finely grate 1 tsp. zest from the lemon and then juice the lemon
- 1 medium lemon
- 3 Tbs. extra-virgin olive oil
- 1 large red onion, thinly sliced
- 1 medium clove garlic, smashed and peeled
- 6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
- 3/4 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
German Chocolate Cake III
By msanders93
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup water
- 4 (1 ounce) squares German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites
- 1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 egg yolks, beaten
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon shortening
- 1 (1 ounce) square semisweet chocolate
Edamame Salad by Dr. Ann
By msanders93
Mix all together. Let flavors meld for a few minutes and serve
- 1 lb frozen edamame (cook per package instructions)
- 1 red bell pepper, diced
- 1/2 cucumber, peeled, seeded, and diced
- 1/3 cup jicama, diced
- 1/3 cup carrots, diced
- 1/4 cup red onion, finely diced
- 1/4 cup dried apricots, diced
- 1 tbs purple sage chopped
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbs country Dijon mustard
- 3 tbs EVOO
- 4 tbs seasoned rice vinegar
- Salt and pepper to taste
Chicken Marsala
By msanders93
1. Season chicken with salt and pepper and dredge in &frac13 cup flour
- 1 1/4 lb. chicken cutlets, pounded until 1/4" thick (about 8)
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup plus 1 tbsp. flour
- 5 tbsp. olive oil
- 5 tbsp. unsalted butter
- 8 oz. white button mushrooms
- 2 tbsp. minced shallots
- 1 clove garlic, minced
- 1/3 cup dry Marsala wine
- 1/3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)