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Recipes
Creamy Carrot and Sweet Potato Soup
By dbfv101
Melt 1 tablespoon butter in a large Dutch oven over medium heat
- Yield: 8 servings
- Ingredients
- 3 tablespoons butter, divided
- 1 cup chopped onion
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
- 3 1/2 cups water
- 3 cups fat-free, less-sodium chicken broth
- 3 cups chopped carrot (about 1 pound)
- 1/4 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup reduced-fat sour cream
- 2 tablespoons chopped fresh flat-leaf parsley
- Preparation
Potato, Ham and Cheese Breakfast Casserole
By dbfv101
1. Place potatoes in large pot with enough cold water to cover
- 2 1/2 lb. Yukon gold potatoes, unpeeled
- 1 tablespoon unsalted butter
- 1 cup chopped onion
- 1/4 cup chopped sun-dried tomatoes (not oil-packed)
- 12 oz. ham, finely chopped (2 cups)
- 8 oz. fontina, Gruyère or Swiss cheese, shredded (2 cups)
- 2 tablespoons all-purpose flour
- 8 eggs
- 3 cups whole milk or half-and-half
- 1 teaspoon coarse salt
- 1/8 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Quick Chicken Noodle Soup
By dbfv101
Preparation 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minute...
- )
- Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can a
- Ingredients
- 2 cups water
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup prechopped onion
- 1/2 cup prechopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium carrot, chopped
- 6 ounces fusilli pasta
- 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 2 tablespoons chopped fresh flat-leaf parsley
Chicken & Tortilla Soup
By dbfv101
Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the oni...
- For the garnish:
- chicken thighs
- corn tortillas
- chili powder
- more
- 1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
- 1/4 cup finely chopped onion (from about 1/2 small onion)
- 1 Tbs. chili powder; more to taste
- 1 Tbs. tomato paste
- 2 skinless chicken thighs (bone-in or boneless)
- Salt to taste
- 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
- Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
- 4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
- 1/2 cup corn kernels (canned is fine)
- 1/2 cup canned black beans, rinsed and drained
- 3/4 cup diced fresh tomato
- 1 ripe avocado, diced and tossed with a squeeze of lime juice
- 1/4 cup crumbled queso fresco, feta, or ricotta salata
- 2 dollops sour cream
- Lime wedges for serving
Orange Cookies
By dbfv101
1. Heat oven to 350°F. Beat sugar, brown sugar and shortening in large bowl at medium speed 3 minutes or until lig...
- COOKIES
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup butter-flavored shortening
- 2 eggs
- 2 tablespoons orange juice
- 1 tablespoon vanilla extract
- 1 teaspoon grated orange peel
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups quick-cooking oats
- 1 cup sweetened shredded coconut
- FROSTING
- 2 tablespoons butter, melted
- 3 to 4 tablespoons orange juice
- 1 tablespoon grated orange peel
- 2 cups powdered sugar
Seafood-and-Chicken Paella
By dbfv101
Traditional Spanish paella uses saffron, which adds a vibrant gold color and distinctive flavor
- 4 1/2 cups low-sodium chicken broth
- 1/2 teaspoon crushed saffron (optional)
- 1 teaspoon smoked paprika or sweet paprika
- 1 tablespoon extra-virgin olive oil
- 4 skin-on, bone-in chicken thighs (about 1 pound total)
- Coarse salt and ground pepper
- 6 ounces dried chorizo, sliced 1/4 inch thick
- 1/2 medium onion, diced small
- 3 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 1/2 cups Arborio rice
- 12 mussels, scrubbed
- 1/2 pound medium shell-on shrimp, deveined
Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce
By dbfv101
Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 4...
- chicken thighs
- kosher salt
- black peppercorns
- more
- 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
- Kosher salt and freshly ground black pepper
- 2 tsp. vegetable oil
- 2 medium shallots, minced
- 1-1/2 tsp. all-purpose flour
- 1 cup amber lager, such as Dos Equis Ambar
- 1/2 cup lower-salt chicken broth
- 1-1/2 Tbs. pure maple syrup
- 1/2 tsp. chopped fresh thyme; more for garnish
- 1 Tbs. whole-grain mustard
- 1 oz. (2 Tbs.) unsalted butter
Butterscotch Pots de Crème
By dbfv101
1. Preheat oven to 325°. 2
- 3/4 cup whole milk
- 3/4 cup 2% reduced-fat milk
- 7 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark molasses
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
Flourless Double-Chocolate Pecan Cookies
By dbfv101
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat allergy
- 3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder (spooned and leveled)
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped pecans (or other type of nut)
- 4 large egg whites, room temperature
Tomatillo Chicken
By dbfv101
In a food processor, puree tomatillos; set aside
- 2 pounds tomatillos (husks removed), washed and halved
- 1 tablespoon vegetable oil
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
- Coarse salt and ground pepper
- 2 jalapenos, chopped
- 1/2 medium white onion, chopped
- 3 garlic cloves, finely chopped
- 1 can (15 ounces) hominy (optional), drained
- 1/4 cup chopped fresh cilantro