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Recipes
Perfect Iced Coffee (Pioneer)
By LDenvir
Preparation Instructions (Adapted from Imbibe Magazine) In a large container, mix ground coffee with water
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
Chicken Burgers from Mad Hungry
By LDenvir
Preheat outdoor grill (or grill pan, if cooking indoors) to medium-high heat
- 1 1/2 pounds ground light and dark meat chicken
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1/3 cup fresh breadcrumbs
- 2 tablespoons lemon juice
- 2 tablespoons chives, chopped
- 4 slices fontina cheese (optional)
- 4 whole-wheat hamburger buns
- For Garnish
- Sliced tomato
- Sliced red onion
- Lettuce
- Mayonnaise
- Dijon mustard
- Pickles
Meatballs (MS)
By LDenvir
Preheat oven to 450 degrees
- Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
- 2 tablespoons olive oil
- 2 pounds 80 percent lean ground beef (1 lb and 1 lb of Italian sausage)
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup dried breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red-pepper flakes
- 1/2 teaspoon ground fennel
- 4 cups Classic Tomato Sauce
SEVEN-MINUTE FROSTING
By LDenvir
Put water, salt, sugar, corn syrup, and un-beaten egg whites into top of double boiler
- Egg whites, 2
- Sugar, 1 1/2 C
- Water, 5 T
- Corn syrup, light, 1 1/2 t
- Vanilla, 1 t
Macaroons
By LDenvir
Preheat the oven to 325 degrees
- 4 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
French Coconut Pie (Trish)
By LDenvir
Preheat the oven to 350 degrees F
- 3 large eggs
- 2 cups store-bought frozen grated coconut, thawed
- 11/2 cups sugar
- 1/2 cup buttermilk, well shaken
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 deep-dish unbaked 9-inch pie shell, homemade or purchased
Grilled Striped Bass with Cauliflower Ragout
By LDenvir
For the stew: Coat a large saucepan with olive oil
- Total Time:
- 1 hr 10 min
- Prep:
- 10 min
- Cook:
- 1 hr
- Yield:4 servings
- Extra-virgin olive oil
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 4 cloves garlic, minced
- 1 (28-ounce) can Italian plum tomatoes, passed through a food mill
- Water
- 1 large head cauliflower, coarsely chopped
- 1 lemon, zested
- 1/4 cup slivered Gaeta or kalamata olives
- 1/4 cup sliced caperberries, cut into thin rounds
- 4 (6-ounce) wild striped bass fillets with skin
- 1 bunch Italian parsley, leaves picked
- 1 lemon, juiced
Sugar Cookies (Alton Brown)
By LDenvir
Sift together flour, baking powder, and salt
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Red Velvet Cupcakes (Barefoot)
By LDenvir
Preheat the oven to 350 degrees F
- Red Velvet Frosting:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
Carmelized Onion Tartletts
By LDenvir
In a large heavy-bottomed skillet over medium heat, add the oil and butter
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups frozen chopped onions, thawed
- 1 tablespoon sugar
- Kosher salt
- 4 ounces goat cheese, room temperature
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon freshly chopped thyme leaves
- 1 (14-ounce) box refrigerated pie crust
- Special equipment: 1 (12-count) nonstick mini muffin tin