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Recipes
ONE POT CILANTRO LIME RICE (WITH BLACK BEANS)
By Late2Serenity
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped
- 1-2 jalapenos, chopped, seeded and deveined (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long grained rice, rinsed and drained
- 3 cups chicken broth (may sub vegetable broth)
- 1 (14.5 oz) can black beans, rinsed and drained (optional)
- 3 tablespoons green chilies (from 4 oz. can of green chilies)
- Freshly cracked salt and pepper to taste
- 1 tablespoon butter (optional)
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoon lime juice
Cheese Blintzes
By Late2Serenity
Crepes: In a medium-sized mixing bowl, whisk everything together to make a smooth batter
- CREPES
- 1 cup (8 ounces) water
- 3/4 cup (6 ounces) milk
- 3 large eggs
- 5 tablespoons (2 1/2 ounces) butter, melted
- 1/2 teaspoon salt
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- CREAMY RICOTTA FILLING
- 1 (3-ounce) package cream cheese
- 1 large egg, lightly beaten
- 2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons (1 3/8 ounces) sugar
- 15 -ounce container (approximately 2 cups) ricotta cheese
- TRADITIONAL FILLING
- 1 3/4 cups (16-ounce container) cottage cheese
- 2 cups (15-ounce container) ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
- 2 tablespoons (7/8 ounce) sugar
- FRUIT COMPOTE
- 1/2 cup (3 5/8 ounces) sugar
- 2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
- 1 cup fresh or frozen raspberries or blueberries
- 1/4 cup (2 ounces) water or fruit juice
- 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
- 1 teaspoon lemon juice
- a pinch of salt
- 1 cup fresh fruit and berries
- additional fresh fruit and berries for garnish
Any Time Chocolate Cake
By Late2Serenity
Metric measurements
- CHOCOLATE VIENNA CREAM FROSTING:
- 125 g butter
- 1 cup (220g) castor (superfine) sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 1/4 cup (25g) cocoa
- 1/2 cup (125ml) milk
- 125 g butter, chopped
- 1 1/2 cups (240g) icing sugar mixture (powdered/confectioners sugar)
- 2-3 tbsp cocoa
- 2 tbsp milk
Beef and Stout Pie
By Late2Serenity
In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs
- 7 Tbs. olive oil
- 1 lb. white button mushrooms, quartered
- 2 cups frozen pearl onions, thawed
- Salt and freshly ground pepper, to taste
- 3 1/2 lb. beef chuck roast, cut into 1-inch cubes
- 1 cup all-purpose flour
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 1/2 cups Irish stout
- 1 cup beef broth
- 1 lb. carrots, cut into chunks
- 1 lb. red potatoes, cut into chunks
- 1 Tbs. finely chopped fresh thyme
- One 16-inch round Stilton pastry (see recipe below)
- 1 egg, beaten with 1 tsp. water
Turkey Poblano Chili
By Late2Serenity
In a Dutch oven over medium-high heat, warm the olive oil
- 2 Tbs. olive oil
- 2 poblano chilies, seeded and chopped
- 1 large yellow onion, chopped
- 2 lb. ground turkey
- 4 garlic cloves, minced
- 4 Tbs. chili powder
- Salt and freshly ground pepper, to taste
- 1 can (14 1/2 oz.) crushed plum tomatoes
- 2 cans (each 15 oz.) kidney or pinto beans, drained and rinsed
- 1 cup chicken broth
- 1/2 cup sour cream
Arancini
By Late2Serenity
In a large, heavy saucepan over medium heat, warm the 1/4 cup olive oil
- 1/4 cup extra-virgin olive oil, plus more for frying
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 lb. ground veal and/or pork
- 1 cup dry Marsala wine
- 1/2 cup shelled fresh English peas
- 1 cup meat stock
- 1 Tbs. tomato paste
- 2 Tbs. minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 3 cups Baldo or Arborio rice
- 6 eggs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Pinch of saffron threads, soaked in 2 Tbs. warm water
- 1 cup all-purpose flour
- 1 cup fine dried bread crumbs
Sorbet Two Ways
By Late2Serenity
Hands-on time: 10 mins
- 1 cup water
- 3/4 cup sugar
- 3 3/4 about 3 3/4 cups prepared fruit
- 1/3 cup freshly squeezed lemon, lime, or orange juice
Strawberry Jam Muffins
By Late2Serenity
Preheat an oven to 375°F (190°C)
- 2 cups (10 oz./315 g) unbleached all-purpose flour
- 3/4 cup (6 oz./185 g) sugar
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups (10 oz./315 g) sour cream
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup (5 oz./155 g) seedless strawberry jam
Cheese Fondue
By Late2Serenity
1) Rub the inside of your fondue pot with the garlic clove, and discard the clove
- 1 garlic clove, peeled
- 14 ounces (about 414ml) dry white wine, such as Gewürtztraminer
- 1 tablespoon lemon juice
- 1 pound Gruyère, Emmentaler, or Swiss cheese, shredded
- 12 ounces shredded sharp cheddar cheese
- 3 tablespoons cornstarch or Signature Secrets
- 3/4 teaspoon dry mustard, optional
- 1/8 teaspoon grated nutmeg, optional
- bread or vegetable sticks for dipping
Hungarian Beef Stew
By Late2Serenity
In a Dutch oven over high heat, warm the olive oil
- 2 Tbs. olive oil
- 2 lb. boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch pieces
- 2 large yellow onions, chopped
- Salt and freshly ground pepper, to taste
- 3 large garlic cloves, minced
- 1 1/2 Tbs. sweet smoked paprika
- 2 Tbs. tomato paste
- 4 cups chicken broth
- 1 lb. boiling potatoes, quartered
- 1 red bell pepper, seeded and cut into 1/2-inch strips
- 2 carrots, peeled and cut into 1-inch chunks