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SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

By

Southern Living November 2010 p

  • Crust:
  • ½ (14.1 ounce) package refrigerated piecrusts
  • Parchment paper
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • Filling:
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 cups lightly packed, cooked mashed sweet potatoes (about 2 ½ pounds sweet potatoes) Be sure to lightly pack the mashed sweet potatoes in the measuring cup for a fluffy filling.
  • 1 cup half-and-half
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • Marshmallow Meringue:
  • 3 egg whites
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1 (7 ounce) jar marshmallow cream
  • Directions:
  • . Prepare crust:
  • ● Preheat oven to 425 degrees.
  • ● Roll piecrust into a 13 inch circle on a lightly floured surface.
  • ● Fit into a 9 inch pie plate; fold edges under and crimp.
  • ● Prick bottom and sides with a fork.
  • ● Line piecrust with parchment paper; fill with pie weights or dried beans.
  • ● Bake 9 minutes; remove weights and parchment paper.
  • ● Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture.
  • ● Bake 6 to 8 more minutes or until crust is golden.
  • ● Transfer to a wire rack and cool.
  • ● Reduce oven temperature to 350 degrees.
  • . Prepare filling:
  • ● Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended.
  • ● Add sweet potatoes and next 4 ingredients; stir until mixture is well blended.
  • ● Pour sweet potato mixture into prepared piecrust (Pie will be very full.)
  • ● Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in center comes out clean; shielding with aluminum foil to prevent excessive browning.
  • ● Transfer pie to wire rack, and cool completely (about 1 hour)
  • . Prepare meringue:
  • ● Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy.
  • ● Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form.
  • ● Beat 1/4 of marshmallow creme into egg white mixture; repeat 3 times with remaining marshmallow creme, beating until smooth (about 1 minute); spread over pie.
  • ● Bake at 400 degrees for 6 to 7 minutes or until meringue is lightly browned.
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OLD FASHIONED APPLE DUMPLINGS

OLD FASHIONED APPLE DUMPLINGS

By

Allrecipes By: MICKI WOOD

  • Directions:
  • 1 1 1 recipe pastry for double-crust pie
  • 6 6 6 large Granny Smith apples, peeled and cored
  • 1/2 1/2 1/2 cup butter
  • 3/4 3/4 3/4 cup brown sugar
  • 1 1 1 teaspoon ground cinnamon
  • 1/2 1/2 1/2 teaspoon ground nutmeg
  • 3 3 3 cups water
  • 2 2 2 cups white sugar
  • 1 1 1 teaspoon vanilla extract
  • to 400 9x13 400 degrees F. Butter a 9x13 inch pan.
  • 24 16 6 floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward.
  • to 5 saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
  • 50 to 60 oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
0/5 (0 Votes)

CREAMY CHICKEN ALFREDO

CREAMY CHICKEN ALFREDO

By

Auction box

  • Directions:
  • 1/4 c. all-purpose flour
  • 6 boneless, skinless chicken breasts (approx 4 oz. each)
  • 1/2 t. salt
  • 2 T. plus 1 t. olive oil, divided
  • 3 cloves garlic, minced
  • 1 T. onion, minced
  • 1 1/2 c. whipping cream
  • 1/3 c. parmesan cheese
  • 1/2 t. coarsely ground black pepper
  • 1 T. parsley, coarsely chopped
  • ●Preheat oven to 375 F.
  • ●Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour.
  • ●Heat 2 T. olive oil in a large skillet over medium-high heat until hot. Add chicken; cook, turning once until golden, 2-4 minutes per side.
  • ●Remove chicken from skillet; place in 13 x 9 inch baking dish.
  • ●Heat remaining olive oil in same skillet over medium heat until hot. ●Add garlic and onion; cook until garlic is fragrent and onion tender, 1-2 minutes.
  • ●Increase heat to medium-high; add whipping cream, parmesan, and pepper. ●Cook until sauce is bubbly and slightly thickened, 2-3 minutes.
  • ●Spoon sauce over chicken in dish. Bake chicken until instant read thermometer inserted in center registers 180 F (8-12 minutes)
  • ●Tips:
  • 1 . For a buttery flavored sauce, substitute butter for olive oil.
  • 2 . Do not use milk in place of cream in this recipe due to it keeping sauce from separating and it giving sauce a rich flavor.
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TORTILLA LASAGNA

TORTILLA LASAGNA

By

tasteofhome

  • Directions:
  • 1 pound ground beef
  • 1 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups (12 ounces) sour cream
  • 1-1/2 teaspoons chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon cornmeal
  • 10 flour tortillas (6 inches)
  • 1 cup salsa
  • 1 small onion, sliced
  • ●In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • ●Meanwhile, in a small bowl, combine sour cream and chili powder.
  • ●In a large bowl, combine cheeses; set aside.
  • ●Sprinkle cornmeal into a greased 13-in. x 9-in. baking dish.
  • ●Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers.
  • ●Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted.
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ASIAN-STYLE ROAST PORK TENDERLOIN

ASIAN-STYLE ROAST PORK TENDERLOIN

By

Real and Healthy Chinese Cooking By: Nicholas Zhou

  • Directions:
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons grated ginger
  • 2 cloves garlic, pressed
  • 1 pound pork tenderloin
  • ●Combine all ingredients except pork. Add pork and marinate, covered and refrigerated, 2 hours or longer.
  • ●Preheat over to 400 degrees.
  • ●Drain pork, reserving marinade.
  • ●Place on a rack over a roasting pan. Roast 25 - 30 minutes, until a meat thermometer registers 160 degrees (the pork should be barely pink inside), turning pork occasionally and basting with reserve marinade.
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BASIC COCKTAIL SAUCE

BASIC COCKTAIL SAUCE

By

Southern Living December 2007

  • Preparation:
  • 1/2 cup ketchup
  • 2 tablespoons horseradish
  • 1 tablespoon lemon juice
  • Dash of hot sauce
  • 1 . Stir together 1/2 cup ketchup and remaining ingredients in a small bowl. Store cocktail sauce in an airtight container in refrigerator up to 2 weeks.
0/5 (0 Votes)

WHITE CHOCOLATE BROWNIES

WHITE CHOCOLATE BROWNIES

By

The Clarion-Ledger

  • 8 T. unsalted butter
  • 4 oz. white chocolate
  • 2 lg. eggs, at room temperature
  • 1/3 tea. salt
  • 1 C. sugar
  • 1 tea. vanilla
  • 1 C. all-purpose flour
  • ●Melt the butter in the top of a double boiler placed over simmering water. Add the chocolate and melt.
  • ●Beat the eggs and salt, in a medium sized mixing bowl, until frothy (approximately 30 sec.) using a mixer on medium-high speed.
  • ●Add the sugar gradually and continue beating until the eggs are thick and pale, about 1 ½ min. Scrape the bowl with a rubber spatula.
  • ●Add the chocolate mixture and vanilla and mix on medium-low speed until blended, (about 5 sec.)
  • ●Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending.
  • ●Pour the batter evenly into a greased 11x7 in. baking pan.
  • ●Bake the brownies at 350 F. on the center oven rack until a tester inserted in the center comes out clean, about 40 min.
  • ●Allow the brownies to cool on a rack for 1 hr. before cutting.
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PRALINE PUMPKIN CHEESECAKE

PRALINE PUMPKIN CHEESECAKE

By

Monica Goin's (friend from TMR) friend Kami R

  • Directions:
  • 1 lb. cream cheese
  • 2 t. vanilla
  • 1 c. granulated sugar
  • 1 lb. cottage cheese
  • 1 lb. sour cream
  • 4 whole eggs
  • 1 lemon, zest and juice
  • 4 T. corn starch
  • 2 c. canned pumpkin
  • 2 T. cinnamon spice
  • ●Pre-heat oven to 300 F.
  • ●In a food processor, add cream cheese, sugar and vanilla. Run until smooth, scaping sides in 30 second bursts.
  • ●Add cottage cheese and run for 30 seconds. Then add sour cream and run until smooth, additional 10 seconds.
  • ●Add eggs and juice and jest of 1 lemon. Mix for 10 seconds.
  • ●While processor is running, add corn starch to alleviate pockets within the batter; run 10 seconds.
  • ●Add pumpkin and cinnamon while batter is mixing. Processor will be very full but continue to mix. Mix batter for additional 20 seconds.
  • ●Remove lid and pour batter into sprayed spring-form pan.
  • ●Place on middle rack in pre-heated oven for 1 hour.
  • ●When first hour is complete, reduce heat to 280 F. and be sure to turn cheesecake so browning occurs evenly. Set timer for 30 minutes.
  • ●After 30 minutes, reduce temperature to 240 F. Cheesecake should begin to set up. Using a themometer, cheesecake should come out of the oven between 160-170 degrees.
  • ●Remove from oven and let stand at room temp for 4 hours, chill in refrigerator overnight.
  • Spiced crust:
  • 1 c. all-purpose flour
  • 1 T. cinnamon
  • 2 T. brown sugar
  • 2 T. granulated sugar
  • 2 oz. salted butter, cubed
  • 1 egg yolk
  • Directions:
  • ●In a food processor, add flour, sugar and cinnamon. Mix 10 seconds.
  • ●Add butter and egg yolk, pulse mixture until resembles small peas, about 10-12 pulses.
  • ●Remove mixture from processor and pour in bottom of greased 10 inch spring-form pan (only spray bottom, not sides).
  • ●Using bottom of any flat edge cup, press mixture firmly to create a flat, even surface.
  • ●Bake at 375 F. for 10 minutes or until crust is a light golden brown.
  • ●Remove from oven; set aside to cool.
  • Bourbon Sauce:
  • 1 c. dark brown sugar, packed
  • 2 sticks unsalted butter
  • 3 T. (to taste) bourbon
  • 1 pint heavy cream
  • Directions:
  • ●Place butter in sauce pan. Bring heat to medium and completely melt butter. Add brown sugar and mix well.
  • ●Bring mixture to a boil; add bourbon (mixture will bubble, but keep stirring).
  • ●Remove from heat and add cream.
  • ●Mix well and set immediately in a cooler for 24 hours.
  • ●Remove from cooler and stir. Sauce should be thicker. Taste prior to serving. May need to add more bourbon.
  • Praline Pecans:
  • 2 c. pecan pieces
  • 1 1/2 c. granulated sugar
  • Directions:
  • ●Place sugar and pecans in a small pot. Add water (approx. 1/2 c) until sugar looks like wet sand.
  • ●Place on high heat and bring to a boil. Cook 8 minutes.
  • ●Remove from heat and immediately drain hot sugar from pot into sink running with hot water
  • ●Drop wet pecans in 350 F. fryer--fry 1 minute.
  • ●Remove and place on parchment paper to dry and cool. Break apart when cool and store in air-tight container.
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BANANA NUT BREAD

BANANA NUT BREAD

By

allrecipes

  • Directions:
  • 1/2 cup margarine, softened
  • 2/3 cup milk
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup mashed bananas
  • 1/2 cup chopped walnuts
  • 1 . Spray bread machine pan with vegetable oil spray.
  • 2 . Premix ingredients in order listed. Place mixture in bread machine pan.
  • 3 . Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
0/5 (0 Votes)

BEST BREAD MACHINE BREAD

BEST BREAD MACHINE BREAD

By

keyingredient

  • 1 cup warm water(110 degrees)
  • 2 T. white sugar
  • 1 pkg. bread machine yeast
  • 1/4 cup vegetable oil
  • 3 cups bread flour
  • 1 tsp. salt
0/5 (0 Votes)