HazyWaters' profile page
Recipes
Chicken Divan
By HazyWaters
Heat oven to 350. Grease 12x8 baking dish
- 16 oz pkg. Frozen cut broccoli
- 2 cups cooked chicken (great for leftovers)
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 tsp. Lemon juice
- 2 oz. Shredded cheddar cheese
- 1/2 cup soft bread crumbs
- 2 tbsp. Butter, melted
Mike Mills' Shout Hallelujah Potato Salad
By HazyWaters
1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them
- 5 pounds small Yukon Gold potatoes
- 6 large eggs, hard-cooked and peeled
- 4 celery stalks, chopped
- 1 jar (4 oz) diced pimentos, drained and topped with about 4 fat drops of Louisiana hot sauce
- 2 tsp celery salt
- 1/4 cup seasoned rice wine vinegar
- 1 cup diced sweet pickles (sweet salad cubes if you live in the South)
- 1 tablespoon olive oil
- 1 cup plus 2 tablespoons mayonnaise
- 1/4 cup prepared yellow mustard (don’t go fancy or Creole or grainy)
- 1 or 2 jalapeno peppers, seeded and minced
- Heaping 1/2 cup chopped red onion
- Heaping 1/2 cup chopped green bell pepper
- 1/4 cup chopped parsley
- Finely ground kosher salt and ground black pepper
- Smoked hot paprika for garnish
Spinach Dip
By HazyWaters
Squeeze excess moisture from spinach until dry
- 2 packages frozen chopped spinach, thawed
- 1 can (8oz) water chestnuts, drained and finely chopped
- 1 cup sour cream
- 1 cup plain yogurt (may use 2 cups sour cream instead of yogurt)
- 1 cup finely chopped green onions
- 2 tsp. chopped fresh or 1/2 tsp. dried tarragon leaves
- 1/2 tsp. salt
- 1/2 tsp. ground dry mustard
- 1/4 tsp. pepper
- 1 clove garlic, crushed
Popovers
By HazyWaters
If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just ...
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- Vegetable-oil nonstick cooking spray
Philly Cheese Steak Dip
By HazyWaters
Saute onion and green pepper in olive oil over medium heat
- 1 1/2 cups grilled and small chopped thin cut shoulder steak
- 2 Tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green pepper
- 8 oz. cream cheese, softened
- 1/2 cup mayo
- 4 oz. shredded or chopped provolone cheese
Hazy Waters Turkey Burger
By HazyWaters
Mix all ingredients into ground turkey
- 1 lb. Ground turkey, 93% lean
- 1/3 Oats (or oat flour)
- 2 tsp. Light Mayonnaise
- 1/4 tsp. Garlic Powder
- 1 tbsp. Shallots, finely chopped
- 2 tbsp. Onion, finely chopped
- 3/4 tsp. Worcestershire Sauce
- 3/4 tsp. Seasoned Salt
- 1/4 tsp. Black Pepper
- 1-2 dashes of Tabasco Sauce (optional)
- 1-2 dashes of Hickory seasoning (optional)
Holiday Champagne Punch
By HazyWaters
Prepare ice ring: Fill 5 cup ring mold with 1/4 in
- Water
- 1 pint strawberries
- 1 pound seedless green grapes
- 8-10 small mint leaves
- 2 cups orange juice
- 1/4 cup black raspberry flavor liqueur
- 3 Tbsp. Sugar
- 1 liter club soda, chilled
- 1 750 milliliter bottle champagne or sparkling white wine
Basil Pesto
By HazyWaters
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- If freezing, add:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese
- 1/4 teaspoon lemon juice
- Add additional olive oil to top of container to protect when freezing.
Spicy Italian Salad
By HazyWaters
1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic
- 1/2 cup canola oil
- 1/3 cup tarragon vinegar
- 1 tablespoon white sugar
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dry mustard
- 2 cloves garlic, minced
- 1 (8 ounce) can artichoke hearts, drained and quartered
- 5 cups romaine lettuce - rinsed, dried, and chopped
- 1 red bell pepper, cut into strips
- 1 carrot, grated
- 1 red onion, thinly sliced
- 1/4 cup black olives
- 1/4 cup pitted green olives
- 1/2 cucumber, sliced
- 2 tablespoons grated Romano cheese
- ground black pepper to taste
Olive Oil Cake
By HazyWaters
Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat
- 1 1/4 cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
- 1 cup plus 2 tablespoons sugar; plus more
- 2 cups cake flour
- 1/3 cup almond flour or meal or fine-grind cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons amaretto, Grand Marnier, sweet vermouth, or other liqueur
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 large eggs
- Special Equipment
- A 9"-diameter springform pan