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Recipes
Apple & Fennel Salad with Blue Cheese
By sandycon
Whisk oil, vinegar, salt and pepper in a large bowl
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
- 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
- 6 cups torn butterhead lettuce
- 1/3 cup crumbled blue cheese
Beef Jerky
By sandycon
Partially freeze meat for 2-4 hours, until mostly solid
- 3 lb Flank Steak
- 3 cloves Garlic
- 1 cup Coconut Aminos
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chipotle Powder
Crunchy Bok Choy Slaw
By sandycon
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
Strawberry Bruschetta
By sandycon
Southern Living APRIL 2012
- 1 1/2 cups sliced fresh strawberries
- 1 nectarine, diced
- 1 cup quartered grape tomatoes
- 3 tablespoons thinly sliced fresh basil
- 1 shallot, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 (12-oz.) French bread baguette
- 1 (10.5-oz.) goat cheese log, softened
Creamy Pumpkin Pie Dip
By sandycon
Add the cream cheese to a medium bowl and use a hand mixer to beat until smooth and fluffy
- {Note: it’s really important the cream cheese is at room temperature before starting. If it’s too cold, you’ll end up with lumps in your dip.}
- 6 oz light cream cheese, at room temperature
- 3/4 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 2 teaspoons maple syrup
- 3/4 teaspoon pumpkin pie spice
English Toffee
By sandycon
An easy candy favorite at Christmas time
- 1 cup butter (only real butter can be used in this recipe)
- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
- 1 cup coarsely broken pecans
Balsamic Vinaigrette
By sandycon
Chef Franklin Biggs, Homewood Gourmet, Birmingham, Alabama, Southern Living FEBRUARY 2006
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup olive oil
Gluten-Free Flour Blend*
By sandycon
Combine all ingredients in large bowl; stir
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon xanthan gum
Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens
By sandycon
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you wil
- 1 cup butter, softened (no substitutes)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sifted confectioners' sugar (the sugar must be sifted)
- 1 tablespoon milk (adding in more if needed for proper spreading consistency)
- 1 tablespoon light corn syrup
- 1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
- food coloring (use your choice of colours)
Sour Cherry-Yuzu Bellinis
By sandycon
Puree the cherries in a food processor
- 1/2 pound pitted fresh or frozen sour cherries (2 cups)
- 1/2 cup sugar
- 4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
- One 750-milliliter bottle plus 2 cups chilled brut Champagne
- Ice