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Recipes
Chocolate, Fruit and Nut Clusters
By rdgplus3
Line 2 baking sheets with waxed paper; set aside In heatproof bowl over hot (not boiling) water, melt chocolate; s...
- 2 cups coarsely chopped semisweet or milk chocolate (or chocolate chips)
- 1 cup mixed nuts or peanuts
- 1 cup chopped dried or candied cherries, cranberries or raisins
Molten Chocolate Cake
By rdgplus3
From Michael Smith Yield: 6 This recipe is my all-time favourite way to show off the star ingredient: chocolate
- o 8 oz top-quality bittersweet or semi-sweet chocolate
- o 6 tbsp butter
- o 1/4 cup cocoa
- o 4 x egg whites
- o 4 tbsp brown sugar
- o 1 tsp vanilla
- o pinch of salt
Buffalo Chicken Dip
By rdgplus3
Combine cream cheese and Frank’s RedHot Sauce until smooth
- 2 pkg cream cheese
- 3/4 cup Frank’s RedHot Sauce
- 1 cup Ranch dressing
- 2 cups cubed cooked chicken
- 1 cup grated cheddar cheese
Stuffing
By rdgplus3
From Betty Crocker Allow ¾ cup stuffing for each pound of chicken or turkey
- 3/4 cup finely chopped onion
- 1 1/2 cups chopped celery (with leaves)
- 1 cup butter
- 9 cups soft bread cubes
- 2 tsp salt
- 1 1/2 tsp dried sage leaves
- 1 tsp dried thyme leaves
- 1/2 tsp pepper
Greek Phyllo-Wrapped Feta Stuffed Chicken Breasts
By rdgplus3
Prepare stuffing: In a 2 quart saucepan over medium heat, heat oil; add onion; cook 2 to 3 minutes, stirring occas...
- 2 tsp EVOO
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 10 oz package frozen chopped spinach, thawed and well drained
- 1 cup crumbled Feta cheese
- 2 tbsp pine nuts, toasted
- 2 tbsp chopped fresh dill or 2 tsp dried dill
- 2 tsp dried oregano
- Freshly ground black pepper
- 6 boneless, skinless chicken breasts
- 12 sheets phyllo pastry
- 1/3 – 1/2 cup melted butter
- Lemon Wedges
Hummus and Pita Chips
By rdgplus3
Preheat your oven to 350°
- 4 pitas
- 1 tablespoon of your best olive oil
- 1 can of prepared chickpeas (540 grams, 19 ounces)
- 4 tablespoons of tahini (sesame paste)
- 1 lemon, juiced and zested
- 2 cloves of finely minced garlic
- 2 more tablespoons of olive oil
- A sprinkle or two of sea salt and freshly ground pepper
- A sprinkle of paprika
- A sprinkle of chopped parsley
Peppermint Candy Truffles
By rdgplus3
Makes 16 to 18 Candies
- 6 0z (about 1 cup) white chocolate chips
- 2 tbsp whipping cream
- 2 tbsp white creme de menthe or peppermint schnapps
- 6 oz bittersweet chocolate, chopped or 6 oz (about 1 cup) semisweet chocolate chips
- 1 tsp vegetable oil
- 1/4 cup finely chopped peppermint candy canes
Roasted Green Beans with Warm Vinaigrette
By rdgplus3
From the Chew
- 1 pound Green beans, trimmed
- 1 Shallot, peeled and cut into slices keeping the root end intact
- 2 Cloves Garlic, smashed
- 1/4 cup Olive oil (plus 1 tablespoon)
- 3 tablespoons Sherry Vinegar
- 1/4 cup Dried cranberries
- 1/4 cup Slivered Almonds, toasted (to garnish)
- Kosher Salt and Freshly Ground Black pepper
Buffalo Chicken Casserole
By rdgplus3
From Carla Hall on The Chew
- Buffalo Chicken Casserole
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 1 onion (peeled and 1/2-inch dice)
- 3 stalks celery (1/2-inch dice)
- 2 carrots (peeled and 1/2-inch dice)
- 1 tablespoon thyme leaves
- 2 cloves garlic (minced)
- 1/2 cup hot sauce
- 2 cups milk
- 2 tablespoons flour
- 2 tablespoons butter
- Celery Root Mashed Potatoes
- 2 cups celery root (peeled and 1-inch dice)
- 2 potatoes (peeled and 1-inch dice)
- 1/4 cup butter
- 1/4 cup milk
- 3/4 cup blue cheese (to garnish)
- Kosher salt and freshly ground black pepper (to taste)
Grilled Mushroom Stuffed Pork Loin
By rdgplus3
Mushroom Stuffing; In large skillet, heat oil over medium heat; cook mushrooms, garlic, onion, red pepper, salt and...
- Mushroom Stuffing:
- 1 centre cut boneless single pork loin roast about 3 lb (1.5 kg)
- 1/4 tsp each salt and pepper
- 5 strips bacon
- 1/2 cup chicken stock (approx)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 cups diced mixed mushrooms
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup diced, sweet red pepper
- 1/4 tsp each salt and pepper
- 1/2 cup dry white wine (or chicken stock and 1 tsp white wine vinegar)
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh thyme
- 1 cup fresh bread crumbs