Noodles Romanoff
Noodles Romanoff is a recipe from the late 60's and early 70's, Betty Crocker sold a boxed Noodles Romanoff. My sister-in-law, Rhonda, used to love Noodles Romanoff. I have never had it, so it was a little tricky to find a recipe that would recreate the Betty Crocker version. I don't think it's made anymore. It was apparently missing the "orange glow" like the original, but otherwise was a hit. Warning - If you are lactose intolerant or on a diet, please step away!
By - Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Lemon & Thyme Potato Gratin
I made this Lemon Thyme Potato Gratin for a client (which I will have to admit, I had never made before!). She called me a week later and said it was the best potato gratin they had ever had, and can I make it again for a party using her pan. It's based on a Martha Stewart recipe. I used cream instead of milk - maybe that's why it was so good! Unfortunately, I did not take a picture of the final product because I delivered it par baked...
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4 Servings
Chocolate Pots de Crème
Attention all chocoholics! This Chocolate Pots de Crème is perfect for a dinner party because you can make them a day in advance. There are few desserts as luxurious and satisfying as a chocolate pots de crème. Each spoonful of this French classic is a study in decadent simplicity, delivering a deeply rich, velvety smooth, and intensely chocolatey experience that's surprisingly easy to achieve. Unlike a mousse, which is light and airy, a pots de crème is dense and spoonable, with a texture similar to a thick pudding or a soft custard. Warning! It's very delicious!
- Prep: 10 mins
- Cook: 55 mins
- Yields: 6 Servings
Milk Chocolate Florentine Cookies
Milk Chocolate Florentine Cookies are so good. These lacy cookies allow a sneak of melted chocolate-y goodness that’s to come as well as an elegant air to a simple recipe. I find this is the perfect alternative to drab sugar cookies and a great way to enjoy not only the process, but the outcome.
- Prep: 20 mins
- Cook: 10 mins
Chocolate Shortbread
These Chocolate Shortbread cookies are absolutely delicious! I will be making these again!
- Prep: 30 mins
- Cook: 10 mins
- Yields: Makes 36 cookies
Party Potatoes
Party potatoes are also called Funeral Potatoes. Funeral potatoes are a traditional Mormon potato hotdish, or casserole, that originated in the U.S. state of Utah. The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Reminiscent of my mid-west upbringing, where every side dish had a crunchy topping. However, this recipe is minus the crunch!
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Yields: 10 Servings
Roasted Squash with Lemon Tahini Sauce
Roasted Squash with Lemon Tahini Sauce makes an excellent side dish. You can really use any kind of squash. My sister-in-law, who lives in England, brought me a stack of recipes she has cut out of magazines. This recipe my nephew, Will, made. Oddly enough, it's from Bon Appetit. It was excellent. You can really use any kind of squash. I used a Kabocha and an Acorn squash in the recipe.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
Lemon Chiffon Pudding
Lemon Chiffon Pudding is a very old fashioned recipe, using very few ingredients. It's amazingly delicious. Next time I make it, I'm going to double it!
- Prep: 5 mins
- Cook: 35 mins
- Yields: 4 Servings
Chile Cheese Egg Casserole
My friend Brady, made us a wonderful dinner. It’s a recipe that has been passed down in our town circa 1974. Over the years it has been changed and adapted each time. This is his current version.
Here is his note
“I like to mix up my cheeses if I can. Frequently I will use the Mexican 4-Cheese blend instead of plain Jack, or I may add Pepper Jack to spice things up. I once used six different kinds of cheese! The main cheese should always be Sharp Cheddar, but have fun and play with the rest, as long as you keep it at 32 ounces or so.”
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Chicken Liver Pâté with Sage, Apple and Thyme
I made this pâté using chicken livers. I was really the other ingredients that I found appealing. We happen to have a monstrously large sage plant in the back garden. Also, the apple gives it a hint of sweetness. I know most sane people would never dream of making pâté, but it's easy once you get over the whole liver thing!
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes about 2½ cups
