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Recipes
Chicken milanese
By taniaf
Preheat oven to 425 degrees
- 1 1/4 cups breadcrumbs
- 1/4 cup plus 2 tbsp olive oil
- 1/3 cup flour
- 2 eggs, beaten
- salt and pepper
- 4 boneless, skinless chicken breasts
Black Forest Cake, remodeled
By taniaf
Elizabeth Faulkner
- Cake:
- 6 oz flour
- 5.5 oz sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cocoa powder
- 2 oz dark chocolate, chopped
- 2 oz butter, melted
- 1/2 c canola oil
- 1/2 c sour cream
- 1 tsp vanilla
- 1/2 tsp white vinegar
- 2 tsp red food coloring
- 2 eggs
- Chocolate pudding:
- 4 oz dark chocolate, chopped
- 1/2 c cream
- 1 tbsp cocoa
- 2 tsp cornstarch
- 2 tbsp sugar
- 1 c milk
- Whipped cream:
- 1 c heavy cream
- 2 tsp sugar
- 1 tsp kirsch
- 1/4 tsp vanilla
Baked Mac and Cheese
By taniaf
Preheat oven to 350 degrees F
- Topping:
- 1/2 * 1/2 pound elbow macaroni
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons flour
- 1 * 1 tablespoon powdered mustard
- 3 * 3 cups milk
- 1/2 * 1/2 cup yellow onion, finely diced
- 1/2 * 1/2 teaspoon paprika
- 1 * 1 large egg
- 12 * 12 ounces sharp cheddar, shredded
- 1 * 1 teaspoon kosher salt
- * Fresh black pepper
- 3 * 3 tablespoons butter
- 1 * 1 cup panko bread crumbs
Sweet and Spicy nuts
By taniaf
In a medium bowl, whisk together egg white, sugar, paprika, and cayenne
- 2 cups salted roasted mixed nuts
- 1 large egg white
- 1/4 cup brown sugar
- 2 tsp paprika
- 1/4 tsp cayenne pepper
Light sesame chicken
By taniaf
Make sauce: in a small bowl, combine honey, sesame seeds, soy sauce and garlic
- 3 tbsp honey
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 garlic clove, finely chopped
- 2 egg whites
- 1/4 cup cornstarch
- 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
- salt and pepper
- 2 tbsp vegetable oil
- 4 scallions, thinly sliced
- brown rice, for serving
Salt and pepper oven fries
By taniaf
per serving: 344 cal 14
- 2.5 lbs russet potatoes, cut into wedges
- 1/4 cup vegetable oil
- salt and pepper
Potato Rosti
By taniaf
Shred potatoes on large holes of a box grater
- 4 lbs Yukon Gold potatoes, peeled
- 2 tbsp salt
- ground pepper
- 1/2 cup extra virgin olive oil
- sour cream, for serving
Carrot cupcakes
By taniaf
pecans optional
- 6 carrots (about 7 1/2 ounces), peeled
- 2 large eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons freshly grated ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 c toasted pecans
Grilled zucchini and squash
By taniaf
Heat a grill or grill pan to medium
- 2 zucchini
- 2 yellow squash
- 1/4 cup olive oil
- salt and pepper
Chocolate Salted Caramel Cupcakes
By taniaf
Top with dark chocolate frosting and sea salt
- 1.5 cups flour
- 3/4 cup Dutch cocoa powder
- 1.5 cups sugar
- 1.5 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 3/4 cup buttermilk
- 3 tbsp veg oil
- 1 tsp vanilla
- 3/4 cup warm water
- salted caramel filling