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Recipes
Zucchini Bread
By FASCN8G
Preheat oven to 350. Beat eggs, oil, sugar, molasses and vanilla
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 1/3 cup unsulfured molasses
- 2 t vanilla
- 2 cups flour
- 1/2 cup whole wheat flour
- 2 t cinnamon
- 1 t salt
- 1 t baking soda
- 1/2 t baking powder
- 2 cups shredded zucchini
- 1 cup raisens
- 1 cup chopped walnuts
Emeril's Kickin Chili
By FASCN8G
Heat oil in large heavy pot over high heat
- Emeril's Southwest Essence:
- 2 T vegetable oil
- 4 lbs ground beef
- 4 cups chopped yellow onions
- 3 T chili powder
- 1 T ground cumin
- 2 t Emeril's Southwest Essence
- 2 t cayenne pepper
- 1 t ground cinnamon
- 1/4 t crushed red pepper
- 1 bay leaf
- 2 T minced garlic
- 4 12oz bottles dark beer
- 2 28oz cans whole tomatoes, crushed
- 2 T tomato paste
- 1 T salt
- 1 T and 1 t dark brown sugar
- 1 oz unsweetened chocolate
- 4 15oz cans red kidney beans, drained and rinsed
- 1 cup cheddar cheese, finely grated, for garnish
- 1 cup green onions, finely chopped, for garnish
- 1/2 cup fresh cilantro leaves, chopped, for garnish
- 2 T chili powder
- 2 t ground cumin
- 2 T paprika
- 1 t black pepper
- 1 T ground cayenne pepper
- 1 T garlic powder
- 1 t crushed red pepper
- 1 T salt
- 1 T dried oregano
Pumpkin Soup
By FASCN8G
If using fresh pumpkin, Preheat oven to 350
- Garnish:
- 1 small pumpkin or 29oz can solid-pack pumpkin
- 1-2 T peanut or sunflower oil (if using fresh pumpkin)
- Salt and freshly ground black pepper to taste
- 1-3 T maple syrup or honey
- 1/4 -1/2 t allspice
- 3-4 cups chicken or beef broth
- Thinly sliced green onion tops
- Chopped hazelnuts
- Roasted pumpkin or sunflower seeds
Curried Winter Squash Soup
By FASCN8G
Melt butter in soup pot. Add curry and cook 1 minute
- 1 lb uncooked shrimp
- 2 lbs winter squash (butternut, acorn - peeled, seeded and cut into cubes)
- 3 T butter
- 2 t curry powder
- 1 large onion chopped
- 6 cups chicken broth
- Salt and Pepper to taste
Peanut Blossoms
By FASCN8G
Preheat oven to 375. Combine all ingredients except Kisses and mix at low speed
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 t baking soda
- 1/2 t salt
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 egg
- 2 T milk
- 1 t vanilla
- Hershey Kisses
Kozue's Gyoza
By FASCN8G
Mix all meat and vegetables together with hands so it's sticky
- 1/2 head cabbage, blanch (note slight change in color) do hearts separately because they take longer
- 1 bunch scallions, thinly sliced
- 1/2 bunch Italian parsley, chopped finely
- 2 carrots, peeled and chopped finely
- 6 mushrooms, cut off tops and chop finely
- 2/3-1 clove fresh ginger, peeled and chopped finely
- 2 cloves garlic, minced
- 1 1/4 lbs lean ground pork
- 1/3 lb ground beef
- 3 T soy sauce
- 2 T sesame oil
- salt and pepper to taste (less salt ok because dip in soy sauce)
- thin gyoza wrappers
- citrus soy sauce
Butter Cake
By FASCN8G
Preheat oven to 375. Beat all ingredients on high for 10-15 minutes
- 1 box Duncan Hines yellow butter cake mix
- 8 oz cream cheese
- 4 eggs
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup oil
Baked Lemon Pepper Salmon
By FASCN8G
Preheat oven to 425. Place large sheet of foil on baking sheet
- 1/2 cup shallots
- 1 t dry dill weed
- 1 1/4 lb salmon filet
- 1 T lemon pepper
- 2 T butter
Brown Butter Salted Caramel Snickerdoodles
By FASCN8G
Instructions In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, sliced
- 1 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 1 cup caramel squares, cut into 1/4’s
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Coarse Sea salt for sprinkling on completed cookies
Lamb Rub
By FASCN8G
Preheat oven to 325-375. Rub mixture over lamb roast
- 3 cloves garlic
- 1 T salt
- 1 T pepper
- 1 1/2 t ginger
- 3 bay leaves
- 1 1/2 t thyme
- 1 1/2 t sage
- 1 1/2 t margerum
- 3 T soy sauce
- 3 T oil