BCVH's profile page
Recipes
Creamy Mocha Mousse
By BCVH
1. Stir instant coffee powder into boiling water in small heavy saucepan until completely dissolved
- 1 1/2 tablespoons instant coffee powder
- 2 tablespoons boiling water
- 1 package (6 ounces) semi-sweet chocolate pieces
- 3 eggs, separated
- 2 tablespoons brandy
- 1/3 cup sugar
- 1/2 cup heavy cream, whipped
- Candied rosebuds (optional)
- Mint leaves (optional)
Chocolate Truffle Cookies
By BCVH
Melt unsweetened chocolate, 1 cup chocolate chips and butter
- 4 squares unsweetened chocolate
- 2 cups chocolate chips
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoon vanilla
- 1/2 cup flour
- 2 T cocoa
- 1/4 t baking powder
- 1/4 t salt
- Confectioners' sugar
Slow Cooker Beef Irish Stew
By BCVH
Each serving: 309 calories; 6 g total fat (2 g saturated); 68 mg cholesterol; 527 mg sodium; 34 g carbohydrate; 4 g
- 2 1/2 pounds boneless sirloin tip roast, cut into 1 1/2 inch chunks
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds red potatoes (about 6 medium) each cut into 1 1/2 inch chunks
- 1 bag (16 oz.) baby style carrots (about 3 cups)
- 1 can (14 oz.) less-sodium beef broth
- 2 garlic cloves, chopped
- 2 medium leeks, each cut lengthwise in half, then cut crosswise into 1/2 inch pieces (about 3 cups)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves OR 1/2 teaspoon dried thyme
- 1 1/2 cups frozen green peas (about 8 oz.)
- 1/4 cup chopped fresh parsley leaves
Lyndsey's Sweet Potato Pancakes
By BCVH
Nutrients per serving: Calories: 241; Total Fats: 1 g; Saturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodi
- Nonstick cooking spray
- 1 medium sweet potato or yam
- 1 scoop unflavored, unsweetened protein powder
- Cajun seasoning, to taste
- 4 egg whites, beaten
Eggnog Cherry Nut Loaf
By BCVH
Preheat oven to 350 degrees
- 2 1/2 C flour
- 3/4 C sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 1/4 C dairy eggnog
- 1/3 C vegetable oil
- 1 egg, beaten
- 1/2 C chopped pecans
- 1/2 C chopped maraschino cherries
Ruth Sugar Cookies
By BCVH
Combine all ingredients. Roll out dough on floured surface and cut with a cookie cutter
- 1 heaping cup of lard
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour milk - 1 teaspoon of soda in it
- 2 teaspoons baking soda
- Flour
Pepperoni Pizza Quiche
By BCVH
Bake unpricked pastry shell at 375 degrees for 11 minutes
- 1 unbaked pastry shell (9 inches)
- 1 cup (4 oz.) shredded Swiss cheese, divided
- 4 eggs
- 1 1/2 cups half and half cream
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon pepper
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sugar
- 1/8 teaspoon dried basil
- 12 slices pepperoni, chopped
- 1 cup (4 oz.) shredded mozzarella cheese
- 1/4 cup sliced ripe olives
Polenta Topped Pork Patties
By BCVH
1. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat
- 3 tablespoons extra-virgin olive oil
- 1/2 onion, finely chopped
- salt and pepper
- 2/3 cup instant polenta
- 1/3 cup heavy cream
- 1/4 pound mozzarella cheese, shredded
- 1 1/2 pounds ground pork
- 1/3 cup chopped flat-leaf parsley
- 3/4 pound green beans, trimmed and halved crosswise
Chicken with Mushrooms and Scallions
By BCVH
Nutrition facts per serving: 190 calories, 28 g protein, 7 g carbohydrate, 5 g fat (0
- 1 tablespoon toasted sesame oil
- 1 small bunch scallions, sliced, whites and greens separated
- 1 small garlic clove, finely chopped
- 4 ounces shitake mushrooms, stems removed and caps thinly sliced
- 4 cups water
- 1/4 cup low-sodium soy sauce
- 1 2 inch piece gingerroot, peeled and cut into 1/4 inch rounds
- 1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
Classic Fondue for Two
By BCVH
1. Mix garlic, white wine and bay leaf in a saucepan
- 1 clove garlic, peeled and smashed
- 1 1/2 cups dry white wine
- 1 bay leaf
- 1 tsp. cornstarch
- 1 T water
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded Emmentaler
- 1 T kirsch liquer or brandy
- Salt and pepper
- 1 loaf cubed sour-dough bread