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Recipes
Mocha Chocolate Icebox Cake
By maxwells4
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Banana Bread
By maxwells4
Mash bananas and add all ingredients
- 3 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 beaten egg
Chart House Mud Pie
By maxwells4
Crush wafers and add butter, mix well
- 1/2 package Nabisco chocolate wafers
- 1/2 stick butter, melted
- 1 quart coffee ice cream
- 1 1/2 cup fudge sauce
- Crush wafers and add butter, mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm.
- Top with fudge sauce. Store in freezer approximately 10 hours. To serve, slice Mud Pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered
- This recipe from CDKitchen for Chart House Mud Pie serves/makes 8
Chocolatly Peanut Butter Haystacks
By maxwells4
Place the chocolate chips into a microwave-safe bowl and cook on High for 30 seconds; stir and repeat several times...
- 1 cup semi-sweet chocolate chips
- 1/3 cup peanut butter
- 1/2 cup toffee baking bits (such as Heath®)
- 1 cup chow mein noodles
Chicken Carbonara
By maxwells4
Recipe courtesy Giada De Laurentiis
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Strawberry-Buttermilk Gelato
By maxwells4
Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves
- 2 cups sugar
- 2 cups water
- 5 cups quartered strawberries (about 4 pints)
- 2 cups low-fat buttermilk
Cape Cod Chopped Salad
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 8 ounces thick-cut bacon, such as Niman Ranch
- 8 ounces baby arugula
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup toasted walnut halves, coarsely chopped (see note)
- 1/2 cup dried cranberries
- 6 ounces blue cheese, such as Roquefort, crumbled
- 3 tablespoons good apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
Beef Wellington
By maxwells4
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan
- 1 beef tenderloin (2 to 2 1/2 pounds)
- Ground black pepper (optional)
- 1 egg
- 1 tbsp. water
- 1 tbsp. butter
- 2 cups finely chopped mushrooms
- 1 medium onion, finely chopped (about 1/2 cup)
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Chicken Marinade
By maxwells4
2010, Ina Garten, All Rights Reserved
- 1/2 cup lemon juice
- 2 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup good olive oil
- 2 chicken breasts, bone-in and skin-on
Sangria
By maxwells4
Mary Mickleboro
- 1 quart red wine
- 1 quart Fresca
- 1/4 cup triple sec
- 1/4 cup flavored brandy
- Sliced oranges, lemons and limes