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Recipes
Lisa's Chocolate Almond Butter Cake (Gluten Free!)
By nnlester
Preheat oven to 350 degrees F
- Cake Ingredients:
- 1 cup almond butter
- 2 large eggs
- 1/3 cup coconut oil, plus some for greasing the pan
- 1/2 cup grade B maple syrup
- 1/2 cup cacao powder
- 2 tsp vanilla extract (or 1 tsp vanilla powder)
- 1/2 tsp Ceylon cinnamon powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Chocolate Fudge Sauce Ingredients:
- 1 cup full fat coconut milk
- 1/3 cup cacao powder
- 9 Medjool dates, pitted
- 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
- Pinch of sea salt
Roasted Fresh Ham with Orange Glaze Recipe | SAVEUR
By nnlester
For the ham: Place oven rack in lower third of oven, then preheat oven to 325°
- FOR THE HAM
- 1 (15–20-lb.) fresh ham on the bone
- 6-7 cloves garlic, peeled and sliced
- Salt and freshly ground black pepper
- 4 lb. shallots, peeled
- 2 cups freshly squeezed orange juice
- FOR THE GLAZE
- 1 cup orange marmalade
- 1 ⁄4 cup freshly squeezed orange juice
- 1 tbsp. dijon mustard
Salisbury Steaks with French Onion Gravy
By nnlester
Recipe courtesy Rachael Ray
- EVOO for liberal drizzling
- 2 tablespoons butter
- 2 large onions, sliced
- Salt and coarse black pepper
- Ground thyme
- 1 bay leaf
- 2 pieces stale white bread, crust trimmed
- Milk or half-n-half
- 1 2/3 About 1 2/3 pounds ground sirloin
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 3 tablespoons grated onion
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup beef stock
- Watercress, for garnish, optional
Gluten Free Dutch Apple Pie
By nnlester
Preheat your oven to 375°F
- Crumble Topping
- 1 cup (140 g) all purpose gluten free flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/3 cup (73 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, melted and cooled
- Crust
- 1/2 recipe gluten-free pie crust, chilled
- Egg white, for brushing
- Filling
- 2 1/2 pounds (about 5 large apples) Granny Smith apples (or other tart and firm apple), peeled, cored and sliced thin
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
Wasabi and Green Onion Mashed Potatoes
By nnlester
Bring potatoes to boil in large pot of water
- 3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
- 1 cup whipping cream
- 1/2 cup (1 stick) butter
- 2 tablespoons wasabi paste (horseradish paste)*
- 2 tablespoons Asian sesame oil
- 1 cup chopped green onions
Jalapeno Cheese Grits
By nnlester
Recipe courtesy Stephanie March
- 2 cups quick-cooking grits
- 2 1/2 cups grated extra-sharp Cheddar
- 1 stick unsalted butter
- 1 tablespoon hot sauce (recommended: Tabasco)
- 3 large eggs, well beaten
- 2 jalapenos, finely diced
- 1/4 cup canned chopped green chiles
- Garlic salt
Gluten-Free Vegan Poppy Seed Pancakes
By nnlester
Instructions Prepare the Pancakes: Add all ingredients for the pancakes to a blender and blend until combined (no...
- 1 cup full-fat canned coconut milk
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon almond extract
- 1 cup gluten-free all-purpose flour see note*
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1/8 teaspoon sea salt
- 4 large ripe but firm figs quartered
- 2 teaspoons olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon ground cinnamon
Asian Pears with Star Anise Baked in Parchment
By nnlester
Preheat oven to 350 degrees
- 1 lemon, juiced
- 2 Asian pears
- 4 whole star anise pods
- 1/4 cup honey
- 1/4 cup dry vermouth, dry white wine, cider, or water
One-Pan Sage-and-Onion Chicken and Sausage
By nnlester
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding ...
- 1 * 1 large onion or 2 small onions
- 1/2 * 1/2 cup olive oil (not extra-virgin)
- 2 * 2 teaspoons English mustard
- 1 * 1 tablespoon dried sage
- * Freshly ground black pepper
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 lemon
- 1 * 1 (4-pound) chicken, jointed into 10 pieces
- 12 * 12 sausages
- 2 * 2 tablespoons fresh sage leaves, chopped
Spicy Merguez with Spinach and White Beans
By nnlester
Copyright 2006, Braise, by Daniel Boulud and Melissa Clark, HarperCollins Publishers, All Rights Reserved
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 4 pounds spinach, stems removed, washed and dried
- 2 medium onions peeled and cut into small cubes
- 6 garlic cloves, peeled and finely chopped
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon harissa or 1/4 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Four-Spice Power (recipe follows)
- 1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained
- 2 pounds merguez sausage: 1 long link or individual links
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Coarse sea salt or kosher salt
- 2 teaspoons whole cloves
- 1 heaping tablespoon black peppercorns
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon ground ginger