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Recipes
Baked Apple Pudding Cake with Rum Sauce
By emp1438
Mom's Apple Pudding Cake with Rum Sauce
- Apple Pudding Cake:
- 1 cup sifted flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 cup soft butter
- 1 cup sugar
- 1 egg, unbeatened
- 2 large apples; unpared + grated
- Rum Sauce: - makes 1 1/2 cups
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup light cream
- dash of nutmeg
- 1 tsp. vanilla
- 2-3 Tbs. rum
Tempting Seafood Casserole
By emp1438
This a delicious casserole
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 Tbl. chopped green onion
- 2 Tbl. butter
- 2 cans (10 oz.) frozen condensed cream of shrimp soup
- 1/4 cup light cream
- 2 Tbl. sherry
- 2 cups diced cooked lobster or shrimp
- 1 tsp. lemon juice
- 1/2 cup shredded mild cheddar cheese (white)
- 2 Tbl. buttered bread crumbs
Vanilla,Vanilla Cupcakes
By emp1438
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside
- 30 about 30 cupcakes
- 1 3/4 1 3/4 3/4 cups cake flour, not self-rising
- 1 1/4 1 1/4 1/4 cups unbleached all-purpose flour
- 2 2 2 cups sugar
- 1 1 1 tablespoon baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1-inch cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 4 4 large eggs
- 1 1 1 cup whole milk
- 1 1 1 teaspoon pure vanilla extract
- 2 2. 3 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- 3 3. 17 to 20 evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- 4 4. to to to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Warm Pancetta, Goat Cheese and Spinach Salad
By emp1438
Recipe courtesy Michael Chiarello
- 6 cups loosely packed stemmed baby spinach
- 1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
- 1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
- Extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme leaves
- 1/4 cup sherry vinegar
- Sea salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
Molten Brownie Bites
By emp1438
Preheat oven to 400 degrees
- 1 box(es) Gharidelli Double Chocolate Brownie Mix
- 2 whole(s) eggs
- 1 whole(s) egg yolk
- 1/4 cup(s) low fat mayonaise
- 1/2 cup(s) butter melted and cooled
Roman-style Chicken
By emp1438
Recipe courtesy Giada De Laurentiis
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Buttercream Icing
By emp1438
"An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons milk
Mushroom Puffs
By emp1438
Ashley McMakin, Birmingham, Alabama, Ashley Mac's, Birmingham, Alabama, Southern Living NOVEMBER 2011
- 1 (8-oz.) package cream cheese, softened*
- 1 (8-oz.) can mushroom pieces and stems, drained and chopped
- 1/4 cup finely chopped onion
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped green onion
- 1/4 teaspoon hot sauce
- 1 large egg
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- Parchment paper
- 2 teaspoons freshly ground pepper
Veal Saltimbocca
By emp1438
Season the veal with salt and pepper
- Ingredients
- 12 small veal scaloppini
- Salt and freshly ground black pepper
- 12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
- 12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
- 6 toothpicks, cut in 1/2
- Flour, for dredging
- 2 tablespoons butter
- 4 tablespoons olive oil, plus more as needed, divided
- 1 cup dry white wine
- 2 pounds escarole
- 2 cloves garlic, chopped fine
- 1 lemon, juiced, divided
Chicken - Mushroom-Herb Chicken
By emp1438
Fresh mushrooms and shallots, sautéed with sherry and marjoram, top the chicken breasts with a rich combination of...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 3 large shallots, peeled
- 1 (8-ounce) package presliced mushrooms
- 1/3 cup dry sherry
- 1 teaspoon dried marjoram, crushed
- Freshly ground black pepper (optional)