Atallman's profile page
Recipes
Monkey Bread
By atallman
1. Preheat oven to 400 Degrees 2
- 2 Tbsp. Granulated Sugar
- 1/2 tsp. ground Cinnamon
- 1 (71/2 oz.)pkg. refrigerated biscuits
- 3 Tbsp. magarine or butter
- 3 Tbsp. brown sugar
10-Minute Energizing Oatmeal
By atallman
Bring the water and salt to a boil in a saucepan, then turn the heat to low and add the oats
- 1 cup old fashioned rolled oats
- 2 cups water
- sea salt to taste
- 1/2 tsp cinnamon
- 1/4 cup raisins
- 1/4 sliced almonds
- 1 cup soymilk or skim milk
- 1 TBS blackstrap molasses
Warm Spinach Salad with Tuna
By atallman
Combine the olive oil, lemon juice, garlic, and salt and pepper to taste in a small sauce pan and heat until warm
- 6 cups baby spinach
- 2.5 oz canned light tuna
- 1 TBS extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 medium clove garlic
- sea salt and pepper to taste
Spaghetti with Sweet Potatoes and Ricotta
By atallman
1. Cook the pasta according to the package directions
- 12 ounces spaghetti (3/4 box)
- 2 tablespoons olive oil
- 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
- kosher salt and black pepper
- 2 shallots, sliced
- 1 tablespoon chopped fresh rosemary
- 1/4 cup grated Parmesan (1 ounce)
- 1/3 cup ricotta
Old Fashion Egg Nog
By atallman
In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil
- 1 quart milk
- 1 cup superfine or confectioners' sugar
- 1 vanilla bean, split in half lengthwise and seeds scraped out
- 12 large eggs*, separated
- 2 cups heavy cream
- 2 cups bourbon
- 1 cup brandy
- Freshly grated nutmeg, for garnish
- Chocolate shavings, for garnish
Elk Venison Roast
By atallman
Place meat in a 9x13 inch pan or roasting pan
- 3-4 pound elk roast of brisket
- 1 onion, sliced
- 1/2 cup chili sauce
- 2 tbsp. brown sugar
- 1 clove garlic
- 12 ounces beer; add another can as needed
Salmon, Snap Peas and New Potatoes with Mustard Vinaigrette
By atallman
For the mustard vinaigrette: 1
- For the mustard vinaigrette:
- 1 tablespoon Dijon mustard
- 1/2 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chicken or vegetable broth
- 1 tablespoon chopped shallots
- 1 tablespoon fresh chives
- salt to taste
- freshly ground black pepper
- For the snap peas and potatoes:
- 1/3 pound sugar snap or snow peas
- 1/3 pound small, new potatoes, quartered
- For the grilled salmon:
- 2 salmon fillets, about 4 to 6 ounces each
- 1 cups spring greens, such as watercress or arugula
Caramel Apple Cheese Cake
By atallman
1. Preheat the oven to 350 degrees F
- 1 (21 Ounce) Can apple pie filing
- 1 (9-inch0 graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperatur
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves, plus 2 tablespoons chopped pecans
Quick Broiled Chicken Breast with Honey-Mustard Sauce
By atallman
Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) o...
- 4 boneless chicken breasts with skin
- 2 +1 TBS fresh lemon juice
- 1 1/2 cups chicken broth
- 2 1/2 TBS honey
- 2 TBS Dijon mustard
- 1/4 cup sliced dried apricots
- 2 TBS coarsely chopped walnuts
- 1 TBS chopped parsley
- salt and pepper to taste
Squash and Zuchinni Cake
By atallman
Grate zuchinnin and squash with fine grater
- 3 medium zuchinni
- 3 yellow suash
- 1 cup of toasted bread crumbs
- 1 cup shredded parmesan
- 1/3 cup of minced Vidalia onions
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon of ground black pepper
- 1/2 cup (1 stick) butter
- 1 jar of store bought marinara sauce