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Recipes
Plum Tart Cake
By Thedorf
Preheat oven to 350 degree
- 1 egg
- 1 egg yolk
- 3 Tbsp sweetened condensed milk
- 1 1/2 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 cup cornstarch
- 1/2 cup sugar
- 1 1/4 cup very cold unsalted butter (2 1/2 sticks)
- 2 1/4 lbs assorted plums, pitted & cut into 1/4" stick wedges
- 1/2 tsp kosher salt
- Honey (optional)
Mexican Roasted Potato Salad
By Thedorf
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in
- 4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
- 1 tablespoon canola oil
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons minced fresh cilantro
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Cranberry
By Thedorf
Thedorf recipe
- 1 bag fresh cranberry
- 1 orange
- 1 can crushed pineapple
- 1 apple
- 1 cup sugar
Italian Meatballs
By Thedorf
In medium bowl, pound saltines until crumbs
- 1 lb ground chuck
- 1 egg
- 8 small saltine crackers or 2 large
- 1/2 onion chopped fine
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp ground pepper
- 1 tsp garlic powder
Pecan Sheet Cake
By Thedorf
Heat oven to 350. Lightly flour a surface
- 2 refrigerated pie crusts (1 box) at room temperature
- 1 1/2 cup packed light brown sugar
- 1 cup light corn syrup
- 1 1/4 sticks (10 tbl) unsalted butter
- 5 large eggs, beaten
- 1 tsp vanilla extract
- 3/4 tsp salt
- 3 cups shelled pecan halves
Apricot Bars
By Thedorf
Preheat oven to 325 degrees In a large bowl cream together butter & sugar
- 1 cup butter or margarine
- 1 cup sugar
- 2 cups flour
- 1 1/2 cups coconut
- 1 cup chopped pecans or walnuts
- 1 jar (18 oz) apricot preserves
Buffalo Chicken Dip
By Thedorf
Drain chicken & sauté with hot sauce to break into pieces
- 2 12 oz. cans chicken
- 6 oz. bottle Franks hot sauce
- 1 c. Ranch dressing
- 2 c. shredded cheddar cheese
- 2 8 oz cream cheese
Hummingbird Poke Cake
By Thedorf
Instructions Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray
- 1 (18.25-ounce) box yellow cake mix
- 1 cup ripe, mashed banana
- 1 (8-ounce) can crushed pineapple, undrained
- 1/4 cup vegetable oil
- 1/4 cup water
- 3 eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pecans
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 1 (8-ounce) container whipped topping, thawed
- 3/4 cup confectioners' sugar
- 1/2 cup chopped pecans
Taffy Apple Salad
By Thedorf
Combine sugar & flour, add egg to this mixture
- 1/2 cup sugar
- 1 tbs flour
- 1 egg beaten
- 2 tbs cider vinegar
- Spanish peanuts
- 1 8oz Cool Whip
- 1 can (8oz) crushed pineapple, reserve the juice
- 4 cups chopped apples
Thai Pork Noodle Bowl
By Thedorf
In large baking disk, arrange ribeye pork chops evenly
- Marinade:
- 4 boneless ribeye (rib) pork chops (3/4-1" thick)
- 1/4 c. soy sauce
- 1/4 c. chopped cilantro (may substitute 1 tbsp dried)
- 3 cloves garlic crushed
- 3 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 lime, juiced
- Peanut Noodle & Sauce:
- 10 oz. pasta (spaghetti, linguini or angel hair)
- 1 lime, juiced
- 2 cloves garlic, finely minced
- 1/2 c creamy peanut butter
- 1 c hot water
- 2 tbsp soy sauce