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Rustic Plum Tart

Rustic Plum Tart

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Blend flour, sugar, and salt

  • Crust
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into 1/2″ pieces
  • 3 tablespoons ice water
  • Filling
  • 1 1/2 lbs. plums, halved, pitted and cut into slices
  • 6 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten to blend (for glaze)
  • 1/4 cup apricot preserves
0/5 (0 Votes)

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette

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1. In a small bowl, mash the garlic and salt with the tines of a fork until they form a paste

  • 1 clove garlic, minced (1 scant teaspoon)
  • 3/4 teaspoon sea salt, plus extra for seasoning
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 1 tablespoon (2 to 3 sprigs) chopped fresh tarragon leaves
  • 1 teaspoon mild-flavored honey
  • 1/4 teaspoon freshly ground white pepper, plus extra for seasoning
  • 1/4 cup extra virgin olive oil
  • 1/4 cup canola oil
5/5 (1 Votes)

Healthy Carrot Muffins/Cupcakes

Healthy Carrot Muffins/Cupcakes

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1. Preheat oven to 350 degrees F

  • 2 cups white whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1-1/4 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1-1/2 cup grated carrots
4.3/5 (3 Votes)

Lighter Lemon Cream Pie

Lighter Lemon Cream Pie

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1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray

  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/2 cup sugar
  • 1 tablespoon grated lemon rind, divided
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 1/2 cups frozen fat-free whipped topping, thawed
0/5 (0 Votes)

Snickerdoodles

Snickerdoodles

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1. Heat oven to 400 F. Mix 1 1/2 cups sugar, butter, shortening, eggs & vanilla in a large bowl

  • 1 1/2 cups sugar
  • 1/2 cup butter or margarine softened
  • 1/2 cup shortening
  • 2 eggs
  • 1 t vanilla
  • 2 3/4 cup all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 TBS sugar
  • 1 TBS ground cinnamon
5/5 (1 Votes)

Lighter Chocolate Cream Pie

Lighter Chocolate Cream Pie

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This lightened version of classic chocolate cream pie features a smooth, rich chocolate filling and a creamy toppin...

  • Crust:
  • 40 graham crackers (10 full cracker sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter or stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • Filling:
  • 2 cups fat-free milk, divided
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • 3/4 teaspoon grated semisweet chocolate
0/5 (0 Votes)

Spicy Dr Pepper Pork

Spicy Dr Pepper Pork

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Preheat oven to 300 degrees

  • 1 whole Large Onion
  • 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar (optional)
4/5 (1 Votes)

Beef or Veal Stew

Beef or Veal Stew

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1. Combine flour, salt, and pepper in a large sealable plastic bag

  • 1/2 cup all-purpose flour
  • 2 tsp. salt
  • 1 tsp. fresh-ground black pepper
  • 3 lbs. boneless beef chuck or veal shoulder, cut into 1" pieces
  • 4 tbsp. unsalted butter, separated
  • 4 carrots, cut into 1" pieces
  • 1 large onion, chopped
  • 12 oz. crimini mushrooms, halved
  • 4 cups chicken stock or broth
  • 1-2 yams, cut into 1" pieces
0/5 (0 Votes)

Roquefort Pear Salad

Roquefort Pear Salad

By

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans

  • 1 head leaf lettuce, torn into bite-size pieces
  • 3 pears - peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white sugar
  • 1/2 cup pecans
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons prepared mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
0/5 (0 Votes)

Shrimp/Langostino Etouffee

Shrimp/Langostino Etouffee

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Note: To make roux, use oil instead of butter, because butter burns Make the roux, mix oil and flour in a large he...

  • 1/2 cup oil
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions, plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce (recommended: Tabasco)
  • 1 (8-ounce) can clam juice
  • 2 (10-ounce) cans Rotel tomatoes
  • Salt (Cajun seasoning has salt already)
  • 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count) or langostino
  • 1 T (or less) butter
  • Rice, optional
  • Diced green onions, for garnish
5/5 (1 Votes)