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Recipes
Spinach-and-Egg Noodle Casserole
By á-51
In a microwave, defrost the spinach, then wring dry in a clean kitchen towel
- 2 packages frozen chopped organic spinach (10-12 ounces)
- Salt and pepper
- 1 pound extra-wide egg noodles
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Freshly grated nutmeg
- 2 egg yolks
- 1 cup panko or whole wheat panko breadcrumbs
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmigiano Reggiano cheese
- Serves 6 as a main dish, 12 as a side
Mini mocha torte for 2
By á-51
Combine all ingredients and beat until stiff peaks form
- 1/2 cup heavy whipping cream
- 2 tbs of sugar
- 1/2 tsp of instant coffee
- 1/2 tsp vanilla extract
- 8 2 1/2 inch chocolate wafer cookies. I used chocolate graham crackers
Beef Wellington-individual
By á-51
Beef Wellington
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/2 cup dry sherry
- 1/4 cup butter
- 1/4 cup chopped parsley
- 6 (8oz) fillets of beef tenderloin
- 1 (17.5 ounce) package of frozen puff pastry thawed
Brownie caramel cheesecake
By á-51
1. Preheat oven to 350. Grease the bottom of a 9 inch spring form pan 2
- 9 oz package brownie mix
- 1 egg
- 1 tbs cold water
- 1 14oz package of individually wrapped caramels, unwrapped
- 1 (5 oz) can of evaporated milk
- 2 (8 oz) packages of cream cheese, softened
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
Almond Joy Cupcake
By á-51
1. Preheat oven to 350 degrees and line pans with cupcake liners
- Chocolate Cake:
- 1 box Devil's Food Cake Mix
- 4 eggs
- 2/3 cup oil
- 1 small pkg. chocolate instant pudding
- 1 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- Coconut Topping:
- 1/4 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups shredded coconut
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 2 cups chocolate Melts
- sliced almonds
Roasted Garlic Fetteccini
By á-51
roasted garlic fetteccini
- 1 pint heavy cream
- hole head of garlic
- salt and pepper
- parmegiano reggiano cheese
- parsely
- 1 lb fetteccini
Chocolate-Covered Cheesecake Trees
By á-51
Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan
- 1 cup chocolate wafer crumbs
- 1/4 cup butter or margarine, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 2 eggs
- 28 paper lollipop sticks or flat wooden sticks with round ends
- 3 1/2 cups semisweet chocolate chips (from 24-oz bag)
- 3 tablespoons shortening
- 2 oz vanilla-flavored candy coating (almond bark), chopped
- 1/2 teaspoon vegetable oil
- 1 to 2 drops green paste food color, if desired
Coquito
By á-51
Mix well in blender
- Ingredients
- 2 egg yolks, beaten
- 1 (12 fluid ounce) can evaporated milk 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup white rum
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Warm Bacon Potato Salad
By á-51
Directions For the vinaigrette: Mix all the ingredients together in a small bowl and set aside
- Vinaigrette:
- Ingredients
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- Salt
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
Macarons (fool proof)
By á-51
The Most Fool-Proof Macarons You’ll ever make (Tasty on you tube)
- 3 eggs separated at room temp
- 1 3/4 cup powdered sugar
- 1 cup almond flour(fine as possible)
- 1 tsp salt
- 1/4 cup granulated sugar
- 1/2 tsp vanilla
- gel food coloring of your choice
- FILLING (classic butter cream but there are other flavors you can make)
- 2 sticks of unsalted butter at room temp
- 3 cups of sifted powdered sugar
- 1 tsp vanilla
- 2-4 tbs heavy cream