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Recipes
Mushroom Crisp
By GratefulSea
Preheat the oven to 400 degree F
- 1/4 cup (1/2 stick) butter
- 5 cups (3/4 pound) sliced mushrooms
- 2-1/2 cups croutons, divided
- 1 cup heavy cream
- 1-1/2 tablespoons prepared steak sauce
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Mushroom Spinach Soup with Middle Eastern Spices
By GratefulSea
Source: https://cooking.nytimes
- 6 Tablespoons unsalted butter or extra-virgin olive oil
- 1-1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- 1/2 pound shallots, finely diced
- 1 Tablespoon tomato paste
- 2 teaspoons chopped fresh thyme leaves
- 1-1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- Pinch ground allspice
- 2-1/2 teaspoons kosher salt, more to taste
- 1 teaspoon black pepper
- 5 ounces baby spinach
- Fresh lime juice, to taste
- Plain yogurt, for serving (optional)
One-Pot Mac 'n Cheese
By GratefulSea
Put the milk and macaroni in a medium saucepan
- 4 cups whole milk
- 3/4 pound elbow macaroni (about 3 cups)
- 8 ounces mild Cheddar, shredded (about 3 cups)
- 3 ounces part-skim mozzarella, shredded (about 1 cup)
- 2 ounces cream cheese, cut into small pieces
- 2 Tablespoons unsalted butter, cut into small pieces
- 1 teaspoon Dijon mustard
- Large pinch cayenne pepper
- Large pinch freshly grated nutmeg
- Kosher salt
- NOTE: Avoid using pre-shredded packaged cheeses for this recipe because they often include celluose, which will cause the end result to be lumpy.
Salmon Pasta Salad
By GratefulSea
In a large bowl combine salmon, green pepper, green onion, mayonnaise, Worcestershire sauce, lemon pepper and lemon...
- 7-3/4 ounces canned salmon, drained
- 1/2 cup finely chopped green bell pepper (about 1/2 medium green pepper)
- 2 Tablespoons green onions, chopped
- 2 Tablespoons light mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon pepper
- 1 Tablespoon lemon juice
- 8 ounces elbow macaroni, cooked and drained
Fluffy Pumpkin Pancakes
By GratefulSea
This recipe is by Karen Raye, posted to the blog Kitchen Treaty
- 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)
- 1 cup pumpkin puree
- 2 eggs
- 3 Tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
- 2 teaspoons pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice blend*
- 1/2 teaspoon salt
- Butter and maple syrup for serving
Lemonade Concentrate
By GratefulSea
source: https://www.realsimple
- 2 cups sugar
- 2-1/2 cups fresh lemon juice (from about 15 medium lemons)
Beef and Vegie Soup
By GratefulSea
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cove...
- 2 (32 fluid ounce) containers beef broth, or more if needed
- 3 carrots, cut into bite-size pieces
- 2 large stalk celery, cut into bite-size pieces
- 1 1/2 tablespoons chopped fresh parsley
- 1/2 teaspoon celery seed
- 2 bay leaves
- 1/2-2/3 pound lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced, or to taste
- 1 (14.5 ounce) can stewed tomatoes
- 2 potatoes, peeled and cut into bite-size pieces
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can peas, drained
Malt Vinegar Oven Fries
By GratefulSea
Preheat oven to 550 or hotter
- 2-1/2 pounds fingerling potatoes, quartered lengthwise
- 1 Tablespoon vegetable oil, a drizzle
- 2 Tablespoons melted butter
- Coarse salt
- Malt vinegar, for sprinkling
Roasted Sugar Snap Peas
By GratefulSea
Roasted veggies are sweeter and better for you thank boiling them
- 1 pound sugar snap peas
- 1 tablespoon olive oil
- 2 tablespoons fresh chives, chopped
- Coarse salt, to taste