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Recipes

Bechamel Sauce

Bechamel Sauce

By

for turkey and squash lasagna

  • 5 tbsp butter
  • 1 yellow onion
  • 2 garlic cloves
  • 1/3 cup flour
  • salt
  • 4.5 cups whole milk
0/5 (0 Votes)

Garlic and Chive mashed potatoes

Garlic and Chive mashed potatoes

By

Bring milk and garlic to a boil in a small pan, remove from heat and let stand

  • 1 1/3 cups milk
  • 2 garlic cloves, smashed
  • 3-4 lbs potatoes, peeled and cut into cubes
  • 3 tbsp butter
  • 1/4 cup sour cream
  • 1 tbsp chopped fresh chives
  • salt and pepper
  • garnish: 2 tsp thinly chopped fresh chives
0/5 (0 Votes)

Rice with Peas and cilantro

Rice with Peas and cilantro

By

Heat oil in a medium pot over medium heat

  • 1 cup cilantro
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp chili powder
  • salt and pepper
  • 1 cup long grain rice
  • 1.5 cups water
  • 1 lb fresh peas
0/5 (0 Votes)

Corn cakes with goat cheese

Corn cakes with goat cheese

By

per 2: 286 cal, 14.7 g fat

  • 2 tbsp plus 1 tsp olive oil
  • 3 cups corn
  • 1 small zucchini, diced small
  • salt and pepper
  • 2 scallions, thinly sliced
  • 2 eggs, beaten
  • 1/4 cup cornmeal
  • 2 oz fresh goat cheese, crumbled
0/5 (0 Votes)

Caramel Custards

Caramel Custards

By

Preheat oven to 325. Heat sugar and water in a pan over medium heat, swirling, until deep amber, 7 minutes

  • 1/3 cup sugar
  • 1/4 cup plus 1 tbsp water
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 5 egg yolks
  • 1 tsp vanilla extract
  • salt
0/5 (0 Votes)

Red Velvet Cupcakes

Red Velvet Cupcakes

By

Preheat oven to 350 degrees

  • 2 1/2 cups cake flour
  • 1/4 cup Dutch cocoa powder or cocoa rouge
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1/2 tsp red gel food color
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 1/2 tsp baking soda
  • 2 tsp white vinegar
0/5 (0 Votes)

Marinara

Marinara

By

Heat oil in a heavy pot over medium

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, thinly sliced
  • 2 cans (28 oz each) peeled whole tomatoes, pureed
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • 1/4 cup fresh basil, torn
  • 1 tbsp oregano
0/5 (0 Votes)

Coconut-Pecan Cupcakes with chocolate ganache

Coconut-Pecan Cupcakes with chocolate ganache

By

top with ganache and toasted coconut flakes

  • 1 cup sweetened shredded coconut
  • 3/4 cup pecans, toasted
  • 2 cups sugar
  • 2 1/4 cups flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup (1.5 sticks butter, room temp)
  • 1/4 cup creamed coconut (or 4 tbsp butter)
  • 1 tbsp coconut extract
  • 4 eggs
  • 1 cup plus 2 tbsp unsweetened coconut milk (9 oz)
0/5 (0 Votes)

Vanilla Cupcakes

Vanilla Cupcakes

By

Mix flours, sugar, baking powder and salt in mixer

  • 1.75 cups cake flour
  • 1.25 cups flour
  • 2 cups sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 2 sticks butter, room temp (in pieces)
  • 4 eggs
  • 1 cup milk
  • 1.5 tsp vanilla
5/5 (1 Votes)

Roasted potatoes with ricotta

Roasted potatoes with ricotta

By

per serv: 238 cal

  • 1.5 pounds new potatoes
  • 1 tsp olive oil
  • salt and pepper
  • 1/2 cup ricotta
  • 2 tbsp grated Parmesan
  • lemon zest- from 1/2 lemon
4/5 (1 Votes)