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Recipes
Tres Leches Cake
By jeaninemg
Preheat the oven to 350 degrees F
- Nonstick cooking spray, for the cake pan
- 1 1/2 cups all-purpose flour, plus more for dusting the cake pan
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 cups heavy cream, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
Lemon Jello Cake
By jeaninemg
Mix cake ingredients with an electric mixer for 4 minutes
- 1 (18 1/2 ounce) package yellow cake mix
- 1 (3 ounce) packages lemon Jell-O gelatin ( 4 serving size package)
- 4 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- Icing
- 2 cups sifted powdered sugar
- 2 lemons, juice and zest
Macaroni and Cheese
By jeaninemg
Preheat the oven to 350 degrees F
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Pink Lemonade Cake
By jeaninemg
Directions for cake: 1. Allow butter and eggs to stand at room temperature for 30 minutes
- Cake:
- 1 cup butter
- 4 eggs
- 3 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- Red food coloring
- 1 1/3 cups milk
- 1/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon pure lemon extract
- 1 recipe Lemonade Butter Frosting
- Frosting:
- 3 cups (6 sticks) unsalted butter, softened
- 2 16 oz. jars marshmallow creme
- 1/4 cup frozen lemonade concentrate, thawed
- 1 cup powdered sugar
- 2 tsp pure lemon extract
Apple and Cheese Pie
By jeaninemg
Position an oven rack on the bottom third of the oven and preheat to 400 degrees F
- Butter, for greasing the pie dish
- 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
- 1 cup coarsely grated sharp white Cheddar (4 ounces)
- 2/3 cup dark brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
- 1 egg white, beaten until frothy
Everything Cookies
By jeaninemg
1. Cream butter and sugars together until color is lightened and the texture is fluffy
- 1 cup Butter, salted
- 1 cup White Sugar
- 2/3 cup Brown Sugar
- 1/2 cup Peanut Butter
- 2 tsp Pure vanilla
- 2 Eggs, lg
- 2 cups Bread flour
- 2 tsp Baking soda
- 1 cup Oatmeal
- 1 cup Chocolate chips
- 1 cup Butterscotch chips
Mushroom Risotto
By jeaninemg
Heat the chicken broth in a medium saucepan and keep warm over low heat
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Marinated Antipasti Bruschetta
By jeaninemg
Directions In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon ju...
- 2 1/2 cups mixed olives, pitted and chopped
- 2 cups (1 pint) grape tomatoes, quartered
- One 13.76-ounce can artichoke hearts packed in water, chopped
- 8 ounces fresh mozzarella, diced
- 1/2 cup olive oil, plus more for brushing
- 2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
- 2 tablespoons black truffle oil, plus more for drizzling, if desired
- 4 pepperoncini peppers, sliced in rounds
- 1 tablespoon pepperoncini liquid
- 1 clove garlic, minced
- Kosher salt and black pepper
- 1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)
- 12 slices prosciutto, cut in half
- 2 tablespoons fresh basil chiffonade
Pumpkin Muffins
By jeaninemg
Yogurt makes these huge muffins especially light and tender
- 3/4 cup(s) vegetable oil, plus more for pan
- 1.50 cup(s) whole-wheat flour, spooned and leveled
- 1.50 cup(s) all-purpose flour, spooned and leveled
- 2.00 teaspoon(s) baking powder
- 1.00 tablespoon(s) pumpkin pie spice
- 1/2 teaspoon(s) baking soda
- 2.00 cup(s) pumpkin purée
- 1.00 cup(s) plain low-fat yogurt
- 3 large eggs
- 1.00 cup(s) turbinado sugar
- 2 tablespoon(s) turbinado sugar, for sprinkling
- 1.50 cup(s) coarsely chopped walnuts
Broccoli with almonds and olives
By jeaninemg
Directions Combine oil and olives, almonds, lemon zest plus juice, and red-pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/3 cup chopped pitted black olives, such as Kalamata or Nicoise
- 1/4 cup chopped toasted almonds
- 4 teaspoons grated lemon zest plus 1 tablespoon juice
- 3/4 teaspoon red-pepper flakes
- 1/3 cup chopped fresh parsley
- Salt
- 8 cups blanched broccoli (from 2 bunches)