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Recipes
Candy Corn Cupcakes
By Meals_by_Mel
1. Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees
- Ingredients:
- For the cake:
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 and 1/4 cups cake flour
- 1 and 3/4 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- For the frosting:
- 3 sticks unsalted butter, cut into chunks and softened
- 3 tablespoons heavy cream
- 2 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners’ sugar
Classic Cornbread
By Meals_by_Mel
1) Preheat oven to 400. Butter an 8-inch square baking pan
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups yellow or white cornmeal
- 1 cup all-purpose flour (spooned/leveled)
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 3 large eggs
Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts
By Meals_by_Mel
To make the hearts, see our Chocolate Filigree Hearts how-to
- 2 1/2 cups all-purpose flour
- 2 cups cake flour (not self-rising)
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 cups whole milk
- 1 tablespoon pure vanilla extract
- 2 sticks plus 2 tablespoons unsalted butter, room temperature
- 2 1/4 cups sugar
- 6 large eggs
- 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
- Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
- Pink Buttercream
- Chocolate Filigree Hearts
Brie and Wild Mushroom Fondue
By Meals_by_Mel
DIRECTIONS 1. In a small saucepan, bring the cup of water to a boil
- 1 lb. Brie (chopped)
- 2 T butter
- 1 C dry white wine
- 1 C water
- 1 oz. dried porcini mushrooms
- 8 oz. fresh shitake mushrooms (chopped)
- 2 T chopped shallots
- 2 T cornstarch
- Salt and pepper to taste
Cauliflower Risotto
By Meals_by_Mel
1) In a medium saucepan, bring broth to a simmer
- 6 cups low-sodium chicken or veg broth
- 1 tablespoon EVOO
- 1 large shallot, minced
- 2 celery stalks, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup cauliflower puree
- 1 teaspoon minced fresh thyme
- coarse salt and ground pepper
- grated Parmesan, for serving
Chicken Soup
By Meals_by_Mel
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
Banana Bread
By Meals_by_Mel
1. Sift together dry ingredients
- 1-¾ cups unbleached flour (or ¾ cups whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1/3 cup margarine
- 2/3 cup Sugar In The Raw
- 2 eggs
- 1 cup mashed, ripe bananas (2-3 medium)
- ½ cup chopped walnuts
Fast Raspberry Scones
By Meals_by_Mel
Directions Preheat oven to 400
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- 1 large egg yolk
- 1 1/2 cups fresh raspberries (6 ounces)
Wild Rice Pilaf with Dried Cranberries and Pecans
By Meals_by_Mel
Preheat an oven to 375°F
- 4 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 2 cups wild rice or 2 cups short-grain brown rice, or a mixture
- 1⁄2 cup dried cranberries
- 1 bay leaf
- 2 fresh thyme sprigs or 1⁄4 tsp. dried thyme, crumbled
- 1/2 tsp. fine sea salt, plus more, to taste
- 1/8 tsp. freshly ground white pepper, plus more, to taste
- 1⁄2 cup pecans, toasted and coarsely chopped
- 1⁄4 cup minced fresh flat-leaf parsley
Oven Fried Chicken
By Meals_by_Mel
Preheat the oven to 475 degrees F
- Cooking spray
- 1 1/3 cups crispy rice cereal
- 2 1/4 cups bagel chips or Melba toasts
- 5 teaspoons extra-virgin olive oil
- 3/4 teaspoon hot paprika
- Kosher salt and freshly ground pepper
- 1 1/2 cups plain Greek yogurt (2%)
- 1 teaspoon dijon mustard
- 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
- 2 bunches scallions
- Harissa, chili sauce or ketchup, for the sauce