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Recipes
Krispy Kreme Bread Pudding with Butter Rum Sauce
By patticakes
Preheat oven to 350 degrees F
- 2 dozen Krispy Kreme donuts
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 2 (4.5-ounce) cans fruit cocktail (undrained)
- 2 eggs, beaten
- 1 (9-ounce) box raisins
- 1 pinch salt
- 1 or 2 teaspoons ground cinnamon
- Butter Rum Sauce, recipe follows
Fruit Jewels (Pate De Fruit)
By patticakes
Recipe courtesy Dessert Circus At Home by Jacques Torres
- 1 cup chunky applesauce
- 1 1/2 cups apricots, fresh or canned (and drained), peeled and pitted
- 2 1/4 cups sugar, plus extra for dusting
- 1 cup fresh raspberries, optional
Madeleines Aux Almonds
By patticakes
Classic Madeleine cookies made with almond paste
- 2/3 cup butter
- 7 oz almond paste (don't use almond filling)
- 1 cup sugar
- 5 eggs
- 4 drops vanilla
- 1 cup sifted all purpose flour
- 1 ts baking powder
Chocolate-Caramel Cookie Bars
By patticakes
Directions Preheat oven to 350 degrees
- Ingredients
- FOR THE CRUST
- 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
- 1/4 cup packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- FOR THE CHOCOLATE CARAMEL
- 10 1/2 ounces milk chocolate, chopped (2 cups)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3 ounces (6 tablespoons) unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon table salt
- 1 tablespoon sea salt, preferably fleur de sel
Persian Pistachio-Cardamom Thins
By patticakes
Recipe courtesy Nancy Vaziri, Frankfort, IL
- 1 cup granulated sugar
- 2 teaspoons ground cardamom
- 6 egg whites
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup shelled, unsalted pistachios, 3/4 cup coarsely chopped, 1/4 cup finely chopped
Spicy Ancho Chile Pot Roast
By patticakes
Directions Preheat the oven to 300°
- One 4-pound chuck eye roast or other chuck roast, tied
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 large ancho chiles, stemmed and seeded
- 1 large onion, coarsely chopped
- 3 garlic cloves
- 4 cups beef stock or low-sodium broth
- 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
Lemon Tahini Dressing
By patticakes
Blend all ingredients. serve as a dressing over vegetables and lettuce
- 2 1/4 cup olive oil
- 3 TBS tamari
- 6 TBS lemon juice
- 1/4 large onion
- 1 stalk celery
- 1/4 bell pepper
- 6 TBS tahini (sesame paste)
- ground black pepper
Roasted Salmon with Tomato Jam
By patticakes
Chef Way Pino Maffeo's noodle salad gets flavor from dried shrimp and a tomato jam made with fresh tomatoes and Tha...
- 4 ounces rice vermicelli
- 1/4 cup plus 1 tablespoon canola oil
- 1 large jalapeño, seeded and minced
- 1 garlic clove, minced
- 1/4 cup minced fresh ginger
- 1 large shallot, thinly sliced
- 1/2 teaspoon Madras curry powder
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice, plus wedges, for serving
- 1 small red bell pepper, thinly sliced
- 3 tablespoons chopped cilantro, plus leaves for garnish
- 1 small onion, minced
- One 14-ounce can diced tomatoes, drained
- 1/2 teaspoon crushed red pepper
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- Salt and freshly ground pepper
- Four 6-ounce center-cut salmon fillets, with skin
Butternut Squash Gnocchi with Sage Brown Butter
By patticakes
For perfect gnocchi, don't work the dough too much and add as little flour as possible
- 1 1-pound butternut squash
- 1 tablespoon olive oil
- 1 12- to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 1 3/4 cups (or more) all purpose flour
- 1/2 cup (1 stick) butter
- 2 tablespoons chopped fresh sage
- Additional grated Parmesan cheese
Shrimp and Crab Cakes
By patticakes
Sautee the scallions and garlic in the butter till soft
- 2 lbs shrimp, 36/40, peeled and deveined, leave 1 lb whole and dice the other
- 1 pound lump crabmeat
- 1 cup (4 oz) scallions, chopped
- 1 TBS minced garlic
- 2 Ts Old Bay seasoning
- 2 Ts worcestershire sauce
- 1 Ts salt
- 1/4 cup water
- zest of 1 lemon
- 1 TBS butter