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Recipes
Beer Cornbread Muffins
By csbrauer
HEAT oven to 400 degrees. Oil a 12-cup muffin tin and set aside
- 2 cups white or yellow cornmeal
- 1 cup self-rising flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar, optional
- 1/4 cup unsalted butter, melted
- 2 large eggs, beaten
- 8 ounces beer or nonalcoholic beer
- 1/2 cup buttermilk
- 1 cup shredded cheddar cheese
Cheddar Skillet Cornbread
By csbrauer
COMBINE cornmeal, baking powder, sugar and salt in a large bowl and stir well until blended
- 1 1/2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup grated extra-sharp cheddar cheese
Baked Shrimp
By csbrauer
HEAT oven to 350 degrees. Place shrimp in a small baking dish just large enough to hold them in one layer
- 3/4 pound large shrimp, peeled and deveined
- 1/4 cup plain bread crumbs
- Salt and freshly ground pepper
- 1 teaspoon olive oil
- 1/4 cup dry white wine
- 2 tablespoons grated Parmesan cheese
Slow Cooker Chicken Parisienne
By csbrauer
1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- paprika to taste
- 1/2 cup dry white wine
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup sour cream
- 1/4 cup all-purpose flour
Love Apple Orzo
By csbrauer
PLACE a medium-size saucepan full of water on to boil
- 1/2 cup orzo (rice-shaped pasta)
- 2 ripe tomatoes cut into cubes (about 2 cups)
- 1/4 cup fresh basil
- 2 teaspoons olive oil
- 1 tablespoon grated Parmesan cheese
Rosemary Lemon Grilled Chicken
By csbrauer
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice
- 1/2 cup butter
- 1/2 cup fresh rosemary
- 3 cloves garlic
- 1 lemon, zested
- 1/4 cup fresh lemon juice
- 6 (6 ounce) skinless, boneless chicken breast halves
Roasted Vegetables
By csbrauer
o 1 small butternut squash, cubed o 2 red bell peppers, seeded and diced o 1 sweet potato, peeled and cubed
- o 1 small butternut squash, cubed
- o 2 red bell peppers, seeded and diced
- o 1 sweet potato, peeled and cubed
- o 3 Yukon Gold potatoes, cubed
- o 1 red onion, quartered
- o 1 tablespoon chopped fresh thyme
- o 2 tablespoons chopped fresh rosemary
- o 1/4 cup olive oil
- o 2 tablespoons balsamic vinegar
Chicken Potpies
By csbrauer
In a large saucepan, melt butter over medium-high
- o 3 tablespoons unsalted butter
- o 1 small yellow onion, minced
- o 1 stalk celery, thinly sliced
- o 2 carrots, diced medium
- o 5 tablespoons all-purpose flour
- o 2 cups chicken broth
- o 1/3 pound green beans, trimmed and cut into 1-inch pieces
- o 2 cups diced cooked chicken
- o 1 sheet thawed puff pastry
- o 1 beaten egg
Prosciutto-Wrapped Pork With Sweet Potatoes and Pears
By csbrauer
Heat oven to 425° F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt,...
- • 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
- • 2 firm red Bartlett pears, cut into wedges
- • 2 tablespoons olive oil
- • 8 sprigs fresh thyme
- • kosher salt and black pepper
- • 1 piece pork tenderloin (1 1/4 pounds)
- • 1/4 pound thinly sliced prosciutto
- • 1 tablespoon honey
Pumpkin Gingerbread Trifle
By csbrauer
Prepare and bake gingerbread according to package directions, using two greased 9-in
- • 2 packages (14-1/2 ounces each) gingerbread cake mix
- • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- • 3 cups 2% milk
- • 1 can (29 ounces) solid-pack pumpkin
- • 1/2 cup packed brown sugar
- • 1 carton (12 ounces) frozen whipped topping, thawed, divided