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Recipes
Coffee Cake
By LDenvir
Preheat the oven to 350 degrees Fahrenheit
- FILLING
- 2 tablespoons sugar
- 1 tablespoon instant coffee
- 1 tablespoon unsweetened cocoa powder
- CAKE
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
Chicken Cutlets with Raw Sauce and Rice Pilaf (30 min)
By LDenvir
Preheat the oven to 275 degrees F
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, plus 2 tablespoons
- 3 large eggs
- Splash milk
- 3/4 cup plain bread crumbs
- Freshly grated nutmeg, about 1/4 teaspoon
- 3/4 cup grated Parmigiano-Reggiano
- 2 tablespoons butter
- 1/3 cup orzo pasta
- 2 cloves garlic, finely chopped
- 1 cup white rice
- 2 cups chicken stock
- 2 pinches saffron threads
- 1/4 cup finely chopped flat-leaf parsley
- Olive oil, for frying
- 1 1/2 pints cherry or grape tomatoes, halved or 7 to 8 small Roma tomatoes, thinly sliced lengthwise
- 1 small red onion, quartered and thinly sliced
- 1/2 cup torn or thinly sliced basil leaves
- 3 to 4 stems fresh tarragon, leaves chopped
- 2 tablespoons extra-virgin olive oil
Pate Brise
By LDenvir
In the bowl of a food processor, combine flour and salt; pulse to combine
- Makes two 8- to 10-inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
Blue Cheese and Walnut Crackers
By LDenvir
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Cowboy Potato Chowder (Tasty Kitchen)
By LDenvir
1. Heat 1/4 cup olive oil in a stockpot over medium heat
- 1/2 cups Olive Oil, Divided
- 1 whole Yellow Onion, Diced
- 2 cloves Garlic (peeled And Diced)
- 3 Tablespoons Fresh Thyme (or 1 Tablespoon Dried)
- 3 Tablespoons Fresh Dill (or 1 Tablespoon Dried)
- 14 ounces, weight Sausage, Crumbled
- 4 cups Chicken Broth
- 6 whole Yukon Gold Potatoes, Peeled And Chopped
- 2 cups Milk
- 1/4 cups White Flour
- Salt And Pepper
- Optional Toppings: Grated Cheese, Bacon Bits, And Chopped Green Onions
Strawberry Shortcake by Trisha
By LDenvir
Preheat the oven to 450 degrees F
- 4 cups sifted all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 2/3 cup butter (11 tablespoons), cold and cut into small pieces
- 2 large eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 3 pints fresh strawberries
- 1 cup heavy cream, whipped
Cottage Pie
By LDenvir
In a large saucepan over a high flame, heat the oil and add the finely chopped onion
- For the beef base
- 2 tablespoons corn oil
- 2 small (6 ounces each) yellow onions, finely chopped
- 1 1/2 pounds ground beef
- 1/3 cup all purpose flour
- 1 to 2 teaspoons dried thyme, according to your taste
- 2 cups water
- 1 tablespoon Kitchen Bouquet browning and seasoning sauce
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire sauce
- For the potato topping
- 2 pounds (peeled weight) red potatoes, about 8, medium
- 2 ounces (1/2 stick) butter
- 2 teaspoons salt
- 1/8 teaspoon ground white pepper (about 5 grinds with the pepper mill)
- 1/8 teaspoon grated nutmeg
- 1/4 cup heavy cream
- 1 egg yolk
- 1 cup grated cheddar cheese
Lobster Corn Chowder (Barefoot)
By LDenvir
Remove the meat from the shells of the lobsters
- For the stock:
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- For the soup:
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherry
Greek Panzanella (Barefoot Contessa)
By LDenvir
Heat 3 tablespoons olive oil in a large saute pan
- For the vinaigrette:
- Total:1 hr 5 minActive: 25 min
- Yield: 6 servings
- Good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Mrs. Mavrelis' Cheese Ball
By LDenvir
Mix and cream the cheeses
- 6 oz. Imported Roquefort (room temp)
- 8 oz. Cream cheese (room temp)
- ¼ tsp. garlic salt
- 2 T finely minced green pepper
- 2 T finely chopped drained pimento