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Recipes
Chocolate-Coconut Cream Pie!
By Gothelp
Pie Crust: 1. Melt butter in microwave
- Graham Cracker Crust:
- 2 cups Graham Cracker Crumbs
- 6 tablespoons butter
- 1/4 cup Cocoa Powder (Valrhona - Click here to buy)
- Pie Filling:
- 1 cup Whole Milk
- 1 cup Cream of Coconut
- 2/3 cup Sugar
- 3 Egg Yolks
- 5 tablespoons Cornstarch
- 5 tablespoons Whole Milk
- 1 teaspoon Vanilla
- 1 tablespoon Butter
- 1 cup Toasted Coconut
- Whipped Topping:
- 1 Pint Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- 3 tablespoons Cream of Coconut
- Garnishments:
- Toasted Coconut Shavings
- Dark Chocolate Shavings
Peanut Butter Fudgy Bars.
By Gothelp
Preparation Directions HEAT oven to 350°F
- ngredients
- Crisco® Original No-Stick Cooking Spray
- 1 cup Jif® Extra Crunchy Peanut Butter
- 1/2 cup water
- 1 large egg
- 1 (18.25 oz.) package Pillsbury® Moist Supreme® Golden Butter Flavored Premium Cake Mix
- OR 1 (18.25 oz.) package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting
- 1/2 cup Jif® Extra Crunchy Peanut Butter
- 1/2 cup candy-coated chocolate pieces
- 1/2 cup chopped peanuts
Spicy Sun-Dried Tomato and Broccoli Pasta
By Gothelp
Instructions Bring a large pot of salted water to a boil
- 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
- 5 tablespoons extra-virgin olive oil, plus more if necessary
- 1 tablespoon minced garlic (around 5 garlic cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
- Sea salt or kosher salt
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
- 1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
- 15 pitted kalamata olives, chopped (optional)
- 1/2 small lemon, juiced
- optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)
Fruit and Chicken Kabobs
By Gothelp
A taste of the Caribbean
- 1 pound skinless, boneless chicken breasts
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons honey
- 4 teaspoons red wine vinegar
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon bottled hot pepper sauce
- 1 medium red onion, cut into 1-inch wedges
- 1 nectarine, seeded and cut into 1-inch pieces, or 1 papaya, peeled, seeded, and cut into 1-inch pieces
- 2 cups hot cooked couscous or rice
Shrimp Stir-Fry
By Gothelp
Melt the butter with the olive oil in a large skillet over a medium-high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3 /4 cup red grape tomatoes, sliced in half lengthwise
- 3 /4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
Southern Cobb Salad with Roasted Sweet Onion Dressing
By Gothelp
This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing
- 6 unpeeled garlic cloves
- 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
- 1 1/4 cups vegetable oil, plus more for brushing
- 1/2 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- Kosher salt
- Freshly ground pepper
- 10 lightly packed cups mixed lettuces (8 ounces)
- Kosher salt
- Freshly ground pepper
- 2 cups shredded cooked chicken
- 1 cup cooked fresh or thawed frozen corn kernels
- 1 cup buckwheat or radish sprouts
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 cup crumbled cooked bacon
- 1 Hass avocado, peeled and diced
- 1 medium tomato, diced
- 1/2 cup toasted pecans, chopped
- 2 hard-cooked eggs, peeled and sliced lengthwise
Asian Beef and Noodles
By Gothelp
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 2 packages Oriental ramen noodles, crumbled
- 2 1/2 cups water
- 2 cups frozen broccoli stir-fry vegetable blend
- 1/4 teaspoon ground ginger
- 2 tablespoons thinly sliced green onion
Jamaican Steamed Callaloo
By Gothelp
Good for the soul
- 4 cups of firmly packed chopped callaloo
- 1/8 to 1/4 cup water
- 1 medium-sized onion, chopped
- 1 medium-sized well ripened tomato, chopped
- 1 large clove garlic, chopped
- 1/3 skin of a scotch bonnet pepper finely chopped
- 1/4 teaspoon dried time leaves
- 1/8 teaspoon salt
- 1 table spoon cooking oil
- 1 table spoon butter or margarine
Hamburgers au boeuf et bacon
By Gothelp
Saviez-vous que l'origine du Hamburger vient de la ville de Hambourg ? C'était au départ un plat à base de boeuf
- 4 steaks hachés de boeuf
- 2 grosses tomates
- 4 tranches de bacon
- 4 tranches de fromage
- 4 feuilles de salade
- sel, poivre
- 4 buns à hamburger
Pico De Gallo Salsa.
By Gothelp
Combine all ingredients and mix well
- 5-6 Roma tomatoes, chopped
- 1 small onion, chopped
- 1/2 cup fresh cilantro, chopped
- 2 serrano or jalepeno chiles, seeded and minced
- 2 Tbl freshly squeezed lime juice
- salt & pepper to taste