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Recipes
Hot Spinach and Artichoke Dip
By Jillh929
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Slow-Roasted Pork with Lime Mojo
By Jillh929
SPICE MIX Combine cumin, peppercorns and coriander in heavy medium skillet
- LATIN SPICE MIX:
- 1 3 1/2-pound center-cut boneless pork loin
- 1/4 cup cumin seeds
- 3 tablespoons whole black peppercorns
- 1 tablespoon coriander seeds
- 2 tablespoons sugar
- 1 1/2 teaspoons sea salt
- LIME MOJO:
- 2 tablespoons ground cumin
- 1 1/2 cups olive oil
- 1/4 cup minced seeded jalapeño chilies
- 12 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 3 tablespoons Sherry wine vinegar
Roast Pork Loin with Carrots and Mustard Gravy
By Jillh929
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey
- 2 pounds carrots, peeled and halved lengthwise if large
- 1/2 pound shallots, peeled and halved if large
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds boneless pork loin roast
- 3/4 cup white wine
- 2 tablespoons all-purpose flour
- 2 tablespoons grainy mustard
Peppermint Fudge
By Jillh929
1.Lightly coat a 9-inch square baking pan with nonstick spray
- Nonstick spray, for baking pan
- 2 1/4 cups (16 ounces) semisweet chocolate chips
- 1 cup round peppermint candies, plus 18 for garnish
- 3/4 cup heavy cream
- 3 1/2 cups mini marshmallows
- 5 tablespoons unsalted butter
- 1 1/4 cups sugar
- 1 teaspoon coarse salt
Thai-Style Chicken with Basil
By Jillh929
Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild
- 2 cups fresh basil leaves , tightly packed
- 3 medium garlic cloves , peeled
- 6 green or red Thai chiles , stemmed (see note)
- 2 tablespoons fish sauce , plus extra for serving (see note)
- 1 tablespoon oyster sauce
- 1 teaspoon white vinegar , plus extra for serving (see note)
- 1 tablespoon sugar , plus extra for serving (see note)
- 1 pound boneless, skinless chicken breast , cut into 2-inch pieces
- 3 medium shallots , peeled and thinly sliced (about 3/4 cup)
- 2 tablespoons vegetable oil
- Red pepper flakes , for serving (see note)
Roasted Pork Tenderloin with Prune and Ancho Chile Sauce
By Jillh929
SAUCE Arrange chiles in heavy large skillet over medium-high heat; toast on both sides until slightly blistered an...
- SAUCE:
- 4 large dried ancho chiles (1 1/2 to 2 ounces), stemmed
- 1/2 white onion, halved through root end
- 1 medium tomato
- 2 large garlic cloves, peeled
- 1/2 pound pitted prunes
- 2 cups low-salt chicken broth, divided
- 1/2 cup dry red wine
- 1/2 cup orange juice
- PORK:
- 3 1-pound pork tenderloins, trimmed
- 1/2 cup soy sauce
- 2 tablespoons olive oil
Plum Galette
By Jillh929
The almond filling enhances the taste of the plums in this rustic free-form tart
- 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 5 tablespoons plus 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup ice water
- 1/4 cup whole, skin-on almonds, toasted
- 5 to 6 plums, halved, pitted, and sliced inch thick (keep slices together)
- 1 to 2 tablespoons heavy cream
Lobster Rolls
By Jillh929
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
- (1 1/4-to 1 1/2-pounds) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
Fruit-On-The-Bottom Tapioca
By Jillh929
Bring water to a boil in a 1-quart heavy saucepan
- 2 cups water
- 1/3 cup small tapioca pearls
- 1 cup heavy cream
- 6 tablespoons sugar, divided
- 1 teaspoon fennel seeds
- 1 quart strawberries, trimmed and coarsely chopped
Coconut-Crusted MahiMahi
By Jillh929
- For fish:
- 4 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, smashed
- 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- Rounded 1/3 cup grated dried unsweetened coconut
- For sauce:
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, smashed
- 1/4 teaspoon finely chopped rosemary
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 1/2 tablespoon finely chopped parsley
- 1/2 tablespoon finely chopped chives
- 1 tablespoon rice-wine vinegar (not seasoned)