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Recipes
Chocolate-Cashew Pie
By keenan
Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust
- 1 refrigerated pie crust, softened
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 eggs
- 1 cup semisweet chocolate chips
- 1 cup cashew halves
- 10 whole cashews
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons unsweetened baking cocoa
Cilantro-Lime Dressing
By keenan
"After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the Cilantro-Lime sala...
- 1 jalapeno pepper, seeded and coarsely
- chopped
- 1 clove garlic
- 3/4 teaspoon minced fresh ginger root
- 1/4 cup lime juice1/3 cup honey
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 cup packed cilantro leaves
- 1/2 cup extra-virgin olive oil
Buffalo-Chicken Macaroni and Cheese
By keenan
The best mac and cheese ever
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Spaghetti al Limone
By keenan
Let the dish briefly rest before serving so the flavors develop and the sauce thickens
- Table salt
- 1 lb. spaghetti
- 1/2 c. extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (abt 3 Tbsp)
- 1/4 c. heavy cream
- 2 tsp finely grated zest and 1/4 c. juice from 3 lemons
- 1 oz. finely grated Parmesan cheese (abt. 1/2 c.)
- Ground black pepper
- 2 Tbsp. shredded basil leaves
Rhubarb Dumplings
By keenan
Preheat the oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) can refrigerated buttermilk
- biscuit dough
- 2 cups chopped fresh rhubarb
- 1 cup white sugar
- 1 cup water
- 1/2 cup butter, melted
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon, or to
- taste
Norwegian Pancakes - Pannekaken
By keenan
Directions Combine the eggs and milk in the container of a blender
- 3 eggs
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
Farm Fresh Frittata
By keenan
In 10-inch skillet heat oil over medium-high heat until hot
- 1 teaspoon Olive oil
- 1/4 cup chopped Onion
- 1 cup diced Potatoes
- 4 spears Fresh Asparagus
- 4 slices, coarsley chopped Boneless Sliced Ham
- 6 Eggs
- 1/4 teaspoon Black pepper
- 1/2 cup Shredded Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 1 seeded and diced Plum tomato
- 12 Fully Cooked Bacon Slices
- Sesame seeds (optional)
Chicken Spinach Dip
By keenan
1. Boil & chop chicken. 2
- 1 small onion
- 1 can of original Rotel tomatoes
- 1 8oz Philadelphia cream cheese
- 1/2 pint of heavy whipping cream
- 1 box of frozen spinach
- 1 8 oz package of Monterey Jack shredded cheese
- 3 chicken breast
avocado cheesecake with walnut crust
By keenan
Heat oven to 350°F. In food processor, pulse walnuts until finely ground
- 3/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened Avocados halved, pitted, peeled and diced
- 8 ounces fat-free cream cheese, softened and cut in pieces
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
By keenan
by Maria Helm Sinskey
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 1/2 diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 3 to 4 (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 1/2-inch 1 1/4 peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2 2-inch 2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)