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Recipes
Dessert/Ghirardelli Sinful Chocolate Truffles
By latin1
In a small saucepan, bring the cream to a simmer
- 1/4 cup heavy whipping cream
- 2- 8 ounce bars bittersweet chocolate baking bars, broken into 1/4 inch pieces
- 6 tbsp unsalted butter cut into small pieces
- 1/3 cup ghirardelli unsweetened cocoa
Sandwich/Nona's Pulled Beef
By latin1
Preheat oven to 300 degrees in a large Dutch oven, place rump roast fat side up
- 1 beef bottom round rump roast (4 pounds)
- 1 large Vidalia onion, cut into thick slices, plus one small onion, thinly sliced
- 1-14 ounce can beef broth
- 1-12 ounce bottle beer
- 2- 12 ounce jars pepperoncini (juice included)
- 12 crusty sandwich rolls, split
- Sliced provolone
Beef/Marinated Flank Steak
By latin1
Panama Lewis
- 1 Tbsp toasted black peppercorns
- 1 tbsp coriander seeds
- 1 Tbsp fennel seeds
- 2 broken dried chiles arbol
- 2 fresh bay leaves
- 1/2 cup red wine
- 2 Tbsp red wine vinegar
- 2 Tbsp Worcestershire
- 2 # flank steak
- 4 crushed colve garlic
- 2 sprigs fresh rosemary
- 1/2 cup extra-virgin olive oil
Dessert/Brownies
By latin1
Mae Bergman's recipe
- 2 cups sugar
- 2/3 cup shortening
- 1 1/2 cup flour
- 1/2 cupmilk
- 2 tsp vanilla
- 4 eggs
- 4- 1 ounce square melted chocolate
- Frosting
- 1 # powdered sugar
- 1 egg
- 2 tbsp shortening
- 2 heaping tablespoons of cocoa
Sauce/Ancho Barbecue Sauce
By latin1
Soak the anchos in hot water for 30 minutes or until soft
- 3 dried ancho chiles, stemmed and seeded
- 1 tbsp olive oil
- 2 cups diced onion
- 7 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/3 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 1/2 tbsp mustard
- 2 tsp salt, or to taste
Salad/romaine Salad with Feta Dressing
By latin1
In a bowl, combine vinegar, wine and cheese, and add the oil in a stream, whisking until it is blended
- 2 tbsp red wine vinegar
- 1 tbsp white wine
- 2 oz feta cheese
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 1 head romaine lettuce, rinsed, dried and torn for salad
- 1 small cucumber, chopped
- 2 tbsp parsley, finely chopped
Breakfast/Stuffed Eggs au Gratin
By latin1
Jenny Frey
- 8 hard cooked eggs
- 1/4 cup sour cream
- 11 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter
- 1 Tbsp Dijon Mustard
- 2 Tbsp flour
- 1/2 cup chicken broth
- 1/2 cup half and half
- 1/2 cup shredded Swiss Cheese
- Basil to taste
- Parsley for garnish
Pasta/potato gnocchi with Maine Lobster
By latin1
In large saute pan over medium heat, cook mushrooms in olive oil until soft, about 5 minutes
- Potato Gnocchi with Maine Lobster
- 4 oz Chanterelle mushrooms
- 1 1/2 tsp olive oil
- 1 tbsp shallot
- 1 1/4 cup heavy cream
- Potato Gnocchi, cooked
- 4 oz Maine Lobster
- 1 oz roasted, pureed garlic
- Kosher salt to taste
- 2 oz baby arugula, torn
- 1 tsp butter
- 4 tbsp Parmesan Cheese
- 8 tsp Basil oil
- Potato Gnocchi
- 1 # potatoes, unpeeled
- 3/4 to 1 cup flour
- 2 large egg yolks
- 1 tbsp Kosher salt
- 1-2 tbsp olive oil
- Basil Oil
- 3 cups loosely packed basil leaves
- 1 cup olive oil
Appetizer/Guacamole
By latin1
Pare the avocados. Peel slightly, cut off the bottom end of scallions and cut in two
- 2 ripe avocados
- 2 scallions, white plus 2" of green
- 1 small ripe tomato, finely chopped
- 1 tbsp lemon or lime juice
- 2 tbsp cilantro
- 1 small chili pepper
- 1 tsp olive oil
- Salt and Pepper to taste
Salad Dressing/Light Bleu Cheese Dressing
By latin1
Place 1/4 cup of the bleu cheese and all of the remaining ingredients in a food processor or blender, and process u...
- 1/2 cup crumbled bleu cheese
- 1 cup dry curd or nonfat cottage cheese
- 1/4 cup nonfat or reduced fat mayonnaise
- 1/4 cup non fat yogurt
- 1/4 cup white wine vinegar or red wine vunegar
- 1 tsp crushed fresh garlic
- 1/4 tsp ground white pepper