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Recipes
Strawberry and Spinach Salad
By SandyC
For the dressing: Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a fo...
- 1 cup hulled and sliced strawberries
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 5 ounces baby Spinach, washed and dried
- 1/4 cup crumbled goat cheese
- 1/4 cup slivered almonds
Pioneer Woman's Caramel Apple Sticky Buns
By SandyC
To make the dough: Heat milk, oil, and 1/2 cup sugar until warm (do not boil
- FOR THE ROLLS:
- 2 cups Whole Milk
- 1-1/4 cup Sugar
- 1/2 cup Canola Oil
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4-1/2 cups Flour, Divided
- 2 teaspoons Salt
- 1/2 teaspoon (scant) Baking Soda
- 1/2 teaspoon (heaping) Baking Powder
- 3/4 cups Melted Butter
- 4 Tablespoons Ground Cinnamon
- _____
- FOR THE CARAMEL TOPPING:
- 1 stick Salted Butter
- 1-1/2 cup Packed Brown Sugar
- 1 Tablespoon Dark Brown Corn Syrup
- 2 Tablespoons Cream
- 2 Tablespoons Apply Brandy Or Apple Juice (optional)
- 1 whole Granny Smith Apple, Peeled And Finely Diced
French Cut Steak
By SandyC
In a small bowl, combine spices and salt and pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 (1 pound) skirt steak, cut in half
- 2 tablespoons vegetable oil, divided
- 1/4 cup butter, divided
- 2 medium sweet onions, sliced
- 1/3 cup white wine
- 2 tablespoons red wine vinegar
- 1/3 cup beef stock or broth
Pan Seared Steak with a Mushroom Merlot Sauce
By SandyC
Directions Season the steaks on both sides with salt and pepper
- Ingredients for 2 servings:
- 2 10 oz beef rib eye, ny strip or sirloin steak
- salt and pepper to taste
- 2 tbs canola oil
- 3 tbs butter
- 6 ounces mushrooms, stems removed and sliced
- 1 shallot, minced
- 3/4 cups merlot
- 1 tbs fresh thyme, minced
Blueberry Scones with Lemon Glaze
By SandyC
Preheat the oven to 400 degrees F
- For scone dough:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- For the glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Cheesy Slow Cooker Pasta Bake
By SandyC
Add the beef and onions to a large skillet and cook over medium heat until the beef is no longer pink
- 1 lb box uncooked pasta (I like penne or ziti)
- 1 lb ground beef
- 1 small yellow onion, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 2 jars of your favorite pasta sauce (I like Rao's, Bove's, or Roselli's)
- 1 (15-oz) container Ricotta cheese
- 1 cup Parmesan, grated
- 2 cup Mozzarella, shredded and divided
Pineapple Upside Down Cake Recipe & Video
By SandyC
One look at this cake and you can see why it was so popular
- Topping:
- 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
- 3/4 cup (160 grams) light brown sugar
- 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
- Maraschino cherries or candied cherries (optional)
- Cake Batter:
- 1 1/2 cups (195 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1/2 cup (120 ml) milk
- 1/4 teaspoon cream of tartar
- Read more: http://www.joyofbaking.com/PineappleUpsideDownCake.html#ixzz2N5KgUNrM
Pam’s Pineapple Upside Down Biscuits
By SandyC
Adjust oven rack to middle position and heat oven to 450 degrees
- Pineapple topping:
- 3/4 cups Packed Brown Sugar
- 3 Tablespoons Unsalted Butter
- 1-1/2 cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples)
- Biscuits:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Sugar
- 3/4 teaspoons Salt
- 3/4 sticks (6 Tablespoons) Unsalted Butter, Frozen
- 1 cup Buttermilk, Plus Extra If Necessary
Corned Beef and Cabbage
By SandyC
Directions For the brine: Combine all the brine ingredients, except the brisket, in a large non-reactive bowl
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (2 1/2 to 3 pound) brisket
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 1 head celery including leaves, coarsely chopped
- 1 head garlic, halved
- 3 sprigs fresh marjoram
- 2 bay leaves
- 1 small cabbage cut into 6 to 8 wedges
- Herbed Root Vegetables, recipe follows
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound new potatoes, scrubbed
- 1 pound baby carrots, trimmed and scrubbed
- 1 pound baby turnips, trimmed and scrubbed
- 1 pound baby parsnips, trimmed and scrubbed
- Kosher salt and freshly ground black pepper
- 1/2 pound unsalted butter, softened
- 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
- Kosher salt and freshly ground black pepper
Mushroom Risotto
By SandyC
Directions Heat the chicken broth in a medium saucepan and keep warm over low heat
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1 -ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish