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Recipes
mustard horseradish sauce for fondue
By ltruitt
rinse drain and dry horseradish
- prepared horseradish either 2t or 3T
- 3 T dijonaise
- 1 T tarragon vinegar
- 2 t whole grain mustard
- 1 T mayonnaise
- 1 1/4 t sugar
- 1/2 t salt
- 1 dash cayenne
- 1 T minced garlic
Hoisin-Glazed Grilled Chicken Legs with Napa Cabbage Slaw
By ltruitt
Editors’ Choice Cookbook Collection
- Ingredients
- 1/2 head small Napa cabbage (about 1/4 pound), halved through the core end, tough core removed, and cut crosswise into 1/8-inch strips (about 4 cups)
- 1 medium red bell pepper , stemmed, seeded, and cut into thin strips
- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 3 teaspoons minced fresh ginger
- 1/4 cup vegetable oil
- 1/3 cup hoisin sauce
- 1 tablespoon Asian chile paste
- 1/4 teaspoon Chinese five-spice powder
- 4 whole chicken legs , trimmed of overhanging fat and skin
Vegetable Curry
By ltruitt
– adapted by Jean Gold from Field of Greens
- The spices:
- 2 t. yellow mustard seed
- 2 t. cumin seed
- 2 t. coriander seed
- 1/2 t. turmeric
- 1/4 t. cayenne pepper
- Place mustard seeds in small skillet and toast over medium heat until they begin to pop; remove from heat and cover
- until popping stops. Remove to a bowl. Toast cumin and coriander until aromatic, a minute or two. Grind with
- mortar and pestle, and add turmeric to cayenne.
- The stew:
- 1 28 oz. can diced tomatoes (Muir Glen is best) or fresh if available
- 1 1/2 cup water
- 3 T. grated fresh ginger
- 1 – 2 T. olive oil
- 3/4 lb. mushrooms, quartered if large
- 1 yellow onion, chopped in 1/2” pieces
- 1 – 2 cups broccoli, stems peeled and cut and florets separated
- 4 garlic cloves, chopped
- 10 –12 cups vegetables – carrots, potatoes, sweet potatoes, fennel, string beans, eggplant, Chinese broccoli, kohlrabi,
- celery root, turnips, green tomatoes, autumn poem, butternut squash, chard
Cheesecake
By ltruitt
Mix crumbs and melted butter
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1 pound cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 t vanilla
- 1 pint sour cream
- 1/4 cup sugar
- 1 t vanilla
Tilghman Island Stew Serves 4 - 6
By ltruitt
(from Moosewood Restaurant New Classics) Don’t let the number of ingredients scare you; this is not hard to make
- 3 tbl. vegetable oil 4 c. chopped kale
- 2 c. chopped onions 2 c. stemmed and halved green beans
- 1 tbl. minced garlic 2 c. fresh or frozen corn kernels
- 4 bay leaves 1 c. chopped fresh or frozen okra, optional
- 2 tsp. dried thyme 1 c. chopped red bell pepper
- 1 c. sliced celery 2 c. sliced zucchini or yellow squash, optional
- 2 tbl. Old Bay Seasoning 1 tbl. soy sauce
- 14.5 oz. can of tomatoes, with juice 2 tbl. fresh lemon juice
- 4 c. peeled, cubed, sweet potatoes* salt and pepper to taste
- 6 c. water or vegetable stock grated cheddar cheese, optional
- Chopped fresh parsley or scallions for garnish
Mixed Greens with Lime Vinaigrette
By ltruitt
Robin Miller Total Time: 5 min Prep 5 min Yield: 4 servings
- 6 cups mixed lettuce greens
- 3 to 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Meringue Cookies (w or w/o choc chips)
By ltruitt
30 cookies. Why this recipe works: The basic French meringue recipe method—beating egg whites with sugar un...
- 4 large egg whites , room temperature
- 1/4 teaspoon cream of tartar
- 1 cup sugar (7 ounces)
- 3/4 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Broccoli Stir-Fry With Chicken and Mushrooms
By ltruitt
Published: December 31, 2010 Time: 30 minutes Yield: 4 servings
- 2 tablespoons good-quality vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 4 scallions, chopped
- 1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
- 8 ounces button mushrooms, cleaned, trimmed and sliced
- Salt
- 8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
- 2 tablespoons soy sauce
- Freshly ground black pepper.
Twix Cheesecake Pie
By ltruitt
From RealSimple Twix Fun-Size Bars give cheesecake a wonderful chocolaty crunch! Serves: 8 Edit Prep Time: 20
- Ingredients
- 2 bar(s) (8-ounce each) cream cheese, at room temperature
- 1/2 cup(s) sugar
- 2 large eggs
- 16 (16 grams each; 2 cups total) Twix Fun-Size Bars, chopped
- 1 (8-inch) chocolate cookie piecrust
- 6 Twix bars, chopped
Ginger-Tomato and Sweet Onion Chutney
By ltruitt
From Big Girl Small Kitchen Makes 1-2 cups
- 1 small sweet onion, halved and thinly sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 large garlic clove, minced
- 3 plum tomatoes, seeded and roughly chopped
- 1/4 cup white wine
- 1/2 lime, juiced
- 2 tablespoons chopped fresh basil