Recipes by Erika Penzer Kerekes (Page 10)
United States Chef
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Chocolate chip cookies from Baking for FriendsIngredientsInstructionsPosition the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar,… |
1 vote
568 views
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Beet salad with burrata and kale pestoIngredientsInstructionsHeat the oven to 375 degrees. Rub the beets with 1 Tablespoon olive oil, then wrap the beets well in foil. Place the foil package on a baking sheet and roast the beets in the foil until tender, about 1 hour (large beets will take longer than small beets). While the beets are roasting, whisk together the… |
1 vote
450 views
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Creamy roast turkey wild rice soupIngredientsInstructionsIn a large pot, heat the butter over medium-high heat until it melts and the foam subsides. Add the celery, carrots, kohlrabi, potatoes, and onions, and saute until the vegetables start to soften, about 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, about 3 minutes - this will get rid of… |
1 vote
1034 views
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Artichoke dip with feta cheeseIngredientsInstructionsPut the frozen artichoke hearts in a saucepan and cover with water. Bring to a boil, turn down the heat, and simmer until soft, about 10 minutes. Drain.Put the artichoke hearts, olive oil, lemon juice, lemon zest, salt, and garlic into the bowl of a food processor. Process until all ingredients are well blended,… |
1 vote
527 views
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Smoky Scotch whiskey chocolate trufflesChocolate truffles are one of the most impressive sweet treats you can make for your friends and family.Fortunately, they are also one of the easiest.When you stick to just chocolate and cream, they're rich, dense and dark. But when you throw in a little unexpected flavoring, they're rich, dense, dark and intriguing.My husband is in… |
1 vote
460 views
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Idaho mashed potato popsIngredientstoothpicks or lollipop sticksInstructionsPut the potatoes in a large sauce pan and cover with cold water. Bring the pot to a boil, then turn down the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.Drain the potatoes and return them to the hot, empty pot. Add the butter,… |
1 vote
869 views
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Rainbow latkes with Idaho potatoes and pear-applesauce"Rainbow" latkes combine potatoes with carrots, parsnips and beetsI know this will be a shock to some of you, but I did not grow up eating potato latkes on Hanukkah.Why? Because my mother was not, and is not, the world's greatest cook.Maybe my Grandma Rose made latkes (fried potato pancakes) on Hanukkah. I don't think so, though - I… |
1 vote
535 views
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Easy quinoa fritters {gluten-free}IngredientsInstructionsMix the quinoa, eggs, green onions, bell pepper, and both cheeses in a large bowl until the mixture is thoroughly combined.Heat a large nonstick or cast-iron skillet over medium-high heat.Add 1 Tablespoon of olive oil to the pan and swirl to coat. Drop heaping tablespoons of the quinoa mixture into the hot pan;… |
1 vote
543 views
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Grandma Rose's Idaho® potato blintzesIngredientsInstructionsMake the filling: Put the Idaho® potatoes in a saucepan and cover with cold water. Bring the pot to a boil, turn down the heat, and simmer until the potato chunks are tender and easily pierced with a fork, about 20 minutes. Drain the potatoes and put them back in the hot, empty saucepan to dry for a few… |
1 vote
513 views
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Leftover turkey salad with dill and pomegranateIngredientsInstructionsTo a large bowl, add the shredded turkey, celery, green onions, fresh dill, and pomegranate arils. In a smaller bowl, whisk together the mayonnaise, mustard, lemon juice, lemon zest, and a good dose of freshly ground pepper. Pour the mayonnaise mixture over the ingredients in the large bowl and stir gently to… |
2 votes
794 views
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