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Recipes
Cocanut Chocolate Chip Cookies
By LDenvir
Cream butter and sugar. Beat in eggs and coconut extract
- Coconut Chocolate Chip Cookies
- 1 cup butter, soft
- 1 1/2 cups sugar
- 1 1/2 tsp coconut extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup flaked coconut
- 2 cups chocolate chips
Guacamole (Barefoot)
By LDenvir
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl
- 4 ripe Hass avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot sauce (recommended: Tabasco)
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Roquefort Vinaigrette
By LDenvir
In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsifie
- 3 tablespoons walnut oil
- 3 tablespoons sunflower oil
- 2 tablespoons tarragon vinegar
- 1/3 cup finely crumbled Roquefort cheese
- 1 teaspoon chopped tarragon leaves
- 2 to 3 dashes Worcestershire sauce
- Coarse salt and freshly ground pepper
Pumpkin Mousse Cheescake (MS)
By LDenvir
Make the crust: Preheat oven to 350 degrees
- For The Crust
- 1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
- 1 3/4 cups graham cracker crumbs
- 1/4 cup sugar
- For The Cheesecake
- 1 (8-ounce) package cream cheese, room temperature
- 2 large eggs
- 3/4 cup sugar
- For The Pumpkin Mousse
- 1 (1/4-ounce) envelope gelatin
- 1 (15-ounce) can pumpkin puree
- 3 large egg yolks
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 teaspoon coarse salt
- 2 teaspoons ground cinnamon
- 3 large egg whites
- For The Whipped Cream Topping
- 1 cup very cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
One Pan Prime Rib and Roasted Veggies (CC)
By LDenvir
1. Using sharp knife, cut through roast’s fat cap in 1-inch crosshatch pattern, being careful not to cut into me...
- WHY THIS RECIPE WORKS:
- 8 TO 10 10
- 24 96 must be salted and then refrigerated for at least 24 hours before cooking; salting and refrigerating for the full 96 hours results in the most tender, flavorful meat. Serve with Red Chimichurri Sauce (see related content), if desired.
- INGREDIENTS
- 1 1 to 1/4 first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch
- Kosher salt and pepper
- Vegetable oil
- 1 1 1/2 pound parsnips, peeled and sliced 1/2 inch thick on bias
- 1 1 1 pound Brussels sprouts, trimmed and halved
- 1 1 1/2-inch red onion, halved and sliced through root end into 1/2-inch wedges
- 2 2 2 teaspoons minced fresh thyme
Spinach Artichoke Dip (PW)
By LDenvir
Preheat the oven to 375 degrees F
- Salted Pita Wedges:
- 8 tablespoons (1 stick) butter, plus more for buttering the casserole dish
- 1/4 cup minced garlic
- One 10-ounce bag fresh baby spinach
- Kosher salt and freshly ground black pepper
- Two 14-ounce cans artichoke hearts, rinsed, drained and quartered
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, plus more if needed
- One 8-ounce package cream cheese, softened
- 3/4 cup grated pepper Jack cheese, plus more for topping
- 1/2 cup crumbled feta
- 1/2 cup grated Parmesan
- 1/4 teaspoon cayenne
- Salted Pita Wedges, recipe follows, for serving
- 6 pita breads
- 1/2 cup olive oil
- 1 tablespoon kosher salt
Lental Vegitable Soup
By LDenvir
Heat a large soup pot over high heat and swirl in the olive oil
- 2 1/2 tablespoons extra-virgin olive oil
- 1 onion, chopped (3/4 cup)
- 2 carrots, peeled and chopped (3/4 cup)
- 2 celery stalks, peeled and chopped (2/3 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon coarse salt
- 1 small tomato, chopped (1/3 cup)
- 1 tablespoon tomato paste
- 2 cups brown or green lentils
- 1/2 teaspoon dried thyme
- 1 small bay leaf
- 1/4 teaspoon freshly ground black pepper
- 6 cups chicken broth or vegetable broth
- 4 cups water, plus more if needed
- 2 teaspoons red wine vinegar
- Garlic Croutons, optional
Burrito Bowl
By LDenvir
In a medium bowl, toss the rice with the cilantro and the orange zest
- 3 cups cooked white rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon orange zest
- 2 cups cooked black beans
- 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
- 2 cups Pork Carnitas, recipe follows
- 1 cup shredded Cheddar
- 1/2 cup sour cream
- 2 green onions, chopped
Spaghetti Carbonara Pie
By LDenvir
Heat oven to 425 degrees F
- Ingredients
- 1 tablespoon butter
- 8 ounces pancetta
- 1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
- 1 bunch broccoli rabe
- 1 pound dried spaghetti
- 2 large eggs
- 2 to 3 large yolks
- 1 teaspoon black pepper
- 8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano
- 1 1/4 cups whole milk
Chicken and Peaches (RRay)
By LDenvir
Heat a medium skillet with the butter over medium heat
- 2 tablespoons butter
- 4 peaches, pitted, thickly sliced or halved
- 1/2 lemon, juiced
- 1 1/2 tablespoons extra-virgin olive oil
- 4 pieces boneless, skinless chicken thighs
- 2 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 shallot, chopped
- 1 (2-inch) piece ginger, grated or minced
- 3/4 cup chicken stock
- 2/3 cup peach preserves
- 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 2 tablespoons Worcestershire sauce