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Recipes
Cannellini Bean and Kale Soup
By msanders93
Heat the oil in a 4- to 5-quart pot over medium heat
- 1 Tbs. extra-virgin olive oil
- 1 medium yellow onion, finely chopped (1-1/2 cups)
- 1 medium carrot, peeled and finely chopped (3/4 cup)
- 1 medium celery stalk, finely chopped (3/4 cup)
- 1-1/2 tsp. minced fresh rosemary
- 2 Tbs. tomato paste
- 2 large cloves garlic, minced (1 Tbs.)
- 1 quart homemade or lower-salt vegetable broth
- Two 15-oz. cans cannellini beans, rinsed and drained
- 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
- 1 Parmigiano-Reggiano rind (1x3 inches; optional)
- 1-1/2 tsp. cider vinegar
- Kosher salt and freshly ground black pepper
Caramel Layer Cake
By msanders93
Preparation Preheat oven to 350°
- CAKE:
- Ingredients
- Cooking spray
- 1 tablespoon cake flour
- 1 cup packed light brown sugar
- 7 tablespoons butter, softened
- 1/2 cup egg substitute
- 2 cups cake flour (about 8 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fat-free milk
- FROSTING:
- 1/2 cup packed dark brown sugar
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
Shrimp with Basil, Garlic, and Tomatoes
By msanders93
In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste
- 1 cup quartered cherry or grape tomatoes (about 12)
- 5 large fresh basil leaves, chopped, plus extra for garnish
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium-large shrimp, shelled and deveined
- Extra-virgin olive oil
- 1 large clove garlic, minced
Lamb and Sweet Onion Pitas with Orange-Cucumber Salad
By msanders93
Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat
- 2-1/2 Tbs. extra-virgin olive oil
- 1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 1 lb. ground lamb
- 1/2 tsp. ground cinnamon
- 2 large oranges
- 1 small English cucumber, halved lengthwise and thinly sliced
- 2 Tbs. red wine vinegar
- 1 Tbs. coarsely chopped fresh mint
- 2 pitas, halved and very lightly toasted
- 1/3 cup plain Greek yogurt
Grilled Butterflied Leg of Lamb
By msanders93
Method 1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pul...
- 1/2 onion
- 4 cloves garlic, peeled
- 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
- Zest of 1 lemon
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 boneless leg of lamb, 5 to 6 pounds, butterflied
Jana's Cornbread
By msanders93
1. Place cast-iron skillet in oven with bacon grease or oil
- 2 Cups self-rising white corn meal (I use Adulah)
- 1.5 cups Buttermilk
- 1 Large Egg
- 1 tbsp bacon grease or vegetable oil; plus more for pan
DRESSING (300 years of Carolina Cooking)
By msanders93
Mix all ingredients well. Bake in pans at 350 degrees for 1 to 1 ½ hours
- 6 cups crumbled cornbread
- 5 cups crumbled biscuits
- ¾ stick butter
- 1 cup chopped onion
- 4 eggs, slightly beaten
- 1 cup chopped celery
- 6 to 8 cups chicken or turkey stock
- ½ teaspoon pepper
- 1 ½ teaspoons salt
- 1 teaspoon sage
Cuban Pork and Black Bean Stew
By msanders93
1. In a large bowl, cover beans with cool water, then cover and soak overnight
- 1 pound dried black beans
- 1/2 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 tablespoon plus 2 tsp. grated orange zest
- 1/2 cup orange juice
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 2 pounds boneless pork shoulder, cut into 3 large chunks
- Salt
- 2 tablespoons canola oil
- Cooked rice, optional
- Sour cream, optional
- Lime wedges, optional
Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
By msanders93
Make the crust In a small bowl, stir the salt into 1/3 cup very cold water until dissolved
- For the crust
- 1/2 tsp. table salt
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
- For the filling
- 15-oz. can pure pumpkin
- 2 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 1 Tbs. brandy
- 3/4 cup lightly packed light brown sugar
- 1 tsp. ground ginger
- 1 tsp. freshly ground cinnamon stick (or 1-1/2 tsp. pre-ground cinnamon)
- 1/2 tsp. table salt
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. freshly ground black pepper
- Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
- For the cream
- 1 cup heavy cream
- 2 Tbs. packed light brown sugar
- 1 tsp. ground ginger
- 1 tsp. brandy
Deborah
By msanders93
1/4 c. cornstarch, mixed with 1/4 c
- 2 Lb. chicken breasts (cut into 1" pieces)
- 1 c. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegetable oil
- 1/2 c. sugar
- 1/2 c. "lite" soy sauce
- 1/2 c. unsweetened pineapple juice
- 1/2 c. white distilled vinegar
- 3 cloves garlic, crushed
- 2 tsp. fresh ginger, finely grated
- 1/4 tsp. cayenne pepper
- 1/4 c. cornstarch, mixed with 1/4 c. water
- 4 green onions, sliced