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Recipes
Buckeye Fudge
By emp1438
Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate This ...
- Peanut Butter Layer:
- Yield: 48 servings
- 1 cup butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- Chocolate Layer:
- 7 ounces sweetened condensed milk
- 1 1/2 cup dark or semi-sweet chocolate chips
- 2 tablespoons butter
Lime-Cilantro Crema Sauce
By emp1438
Great to use with grilled Tilapia
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 Tbsp. fat-free mayonnaise
- 3 Tbsp. reduced fat sour cream
- 1 tsp. grated lime
- 1 1/2 tsp. fresh lime juice
- 1/4 tsp salt
- 1 garlic clove minced
- 1-2 tsp. cajun seafood seasoning
Chicken - Braised Chicken Pizzaiola
By emp1438
Preheat oven to 350 degrees
- ACTIVE TIME: 10 min TOTAL TIME: 30 min
- 1 pkg (3 pieces) Wegmans Ready to Cook Chicken for Pizzaiola
- Salt and pepper
- Wegmans Pan Searing Flour
- 2 Tbsp Wegmans Pure Olive Oil
- 1 pkg Food You Feel Good About Cleaned & Cut Leeks, chopped crosswise 1/4 inch
- 2 cloves Food You Feel Good About Peeled Garlic, thinly sliced
- 1/2 cup white wine
- 2 pkgs (8 oz each) Wegmans Roasted Chicken Gravy (Prepared Foods)
Prime Rib Roast
By emp1438
Allow roast to come to close to room temperature
- Follow below directions
Marinade - Grilled Salmon Marinade
By emp1438
1. Mix all ingredients, except the salmon in a zip lock plastic bag
- 1 lb. fresh salmon
- 2 Tbl. soy sauce
- 1 clove garlic mashed
- 2 tsp. fresh lemon
- 1 tsp. sugar
- 3 tsp. ground black pepper
- 2 Tbl. olive oil
Macaroni & Cheese
By emp1438
From Julanne
- 1/4 cup butter
- 1/4 cup flour
- 2 cups warm milk
- 1/2 cup heavy cream
- 12 oz. sharp cheddar cheese
- 8 oz (2 cups) cooked macaroni
- 1/2 tsp. hot pepper
- dash pepper
Spiced Rum Bread Pudding with Spiced Rum Sauce
By emp1438
This can be made with croissants
- 2 cup heavy whipping cream
- 2 cup whole milk
- 8 large eggs
- 2 tsp vanilla extract
- 1 / cup spiced rum or dark rum
- 1 cup sugar + 4 tablespoons sugar
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt (optional)
- 7-8 croissants,OR 1 long French baguette, OR 1 loaf of Challah bread - generously butter then cut into 1/2" cubes : should equal approx. 8 cups
- 1/3 cup dark raisins (optional)
- Spiced Rum Sauce
- Makes about 1 1/2 cups: can double if you want extra sauce
- 1 cup(packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter)
- 1/2 cup whipping cream
- 2 Tbl.spiced rum or dark rum
- 3/4 tsp. ground cinnamon
Make Ahead Crepes
By emp1438
Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top pl...
- Makes 24 crepes
- Ingredients
- 2 cups all-purpose flour (about 9 ounces)
- 1/2 teaspoon salt
- 2 cups 2% reduced-fat milk
- 1 cup water
- 1 tablespoon butter, melted
- 4 large eggs
- Cooking spray
Raspberry Cheesecake Bars
By emp1438
Heat oven to 300°F. Line a 13 x 9-in
- 18 shortbread cookies (from a 10-oz box)
- 3 tablespoon(s) butter, softened
- 1 jar(s) (12 oz) seedless red raspberry jam
- 2 (8 oz each) bricks 1/3-less-fat cream cheese (Neufchâtel), at room temperature
- 1 1/3 cup(s) sugar
- 3 large eggs, at room temperature
- 2 teaspoon(s) freshly grated lemon peel
Chocolate Hazelnut Cake with Praline Chocolate Crunch
By emp1438
Line 2 rimmed baking sheets with parchment paper
- ASSEMBLY:
- 1 1/2 c sugar
- 1 1/2 c blanched hazelnuts, toasted
- 1 teaspoon hazelnut or vegetable oil
- 4 oz. dark chocolate (do not exceed 72% cacao), chopped
- 4 oz. high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
- 1/4 teaspoon kosher salt
- 1 3/4 c puffed rice cereal or crushed cornflakes
- Cocoa Sponge Cake
- Unsalted butter (for parchment paper)
- 1 cup all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 8 large eggs
- 1 cup sugar, divided
- 2 tablespoons corn syrup
- 1/2 cup brandy or orange liqueur
- Nut Ganache
- 1/2 cup heavy cream
- 1/2 cup hazelnut butter (or ground roasted hazelnuts)
- Pinch of kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Praline Mousse
- 3 1/2 oz. dark chocolate (do not exceed 72% cacao), chopped
- 1 cup hazelnut praline paste (reserved from praline chocolate crunch)
- 5 tablespoons unsalted butter, room temperature, cubed
- 1 3/4 cup chilled heavy cream, divided
- Chocolate Glaze(click for recipe)
- 1/4 cup roasted hazelnuts