RJamoralin's profile page
Recipes
Chinese Almond Cookies*
By RJamoralin
Preheat the oven to 350˚ F
- 2 3/4 cups sifted all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled
- 1 large egg beaten well
- 1 egg yolk
- 1 teaspoon milk
- 2 teaspoons almond extract
- 30 whole blanched almonds
Apple Fritters with Spiced Syrup*
By RJamoralin
1.HEAT 2 to 3 inches of oil to 365°F in deep fryer or deep saucepan
- Crisco® Pure Canola Oil, for deep frying
- BATTER
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1 medium apple, peeled, cored and chopped to make 1 cup
- 1 tablespoon Crisco® Pure Canola Oil
- 1 cup Pillsbury BEST® All Purpose Flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- CINNAMON SUGAR
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- SPICED SYRUP
- 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
- 1/4 teaspoon ground cinnamon
Mocha Served with Chiacchere*
By RJamoralin
Episode: Rockstar Recipes LEVEL: Easy Recipe courtesy Nadia G
- Chiacchere
- Peanut oil or canola oil, for deep frying
- 1 1/2 cups flour, sifted
- 2 heaping tablespoons brown sugar
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons apple-flavored brandy (recommended: Calvados)
- Confectioners' sugar, for dusting
- Mocha
- 4 Espressos
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons brown sugar
- 2 cups milk
- Pinch ground cayenne pepper or ground cinnamon, for topping mochas
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs*
By RJamoralin
Episode: Just for Two Level: Easy Recipe courtesy Giada De Laurentiis
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Chocolate Souffle
By RJamoralin
Recipe courtesy Mark Bittman Episode: Desserts LEVEL:Intermediate
- 1 About 1 tablespoon butter, for dish
- 1/3 cup sugar, plus more for dish
- 3 eggs, separated
- 2 ounces good quality bittersweet chocolate, melted
- Pinch salt
- 1/4 teaspoon cream of tartar
Crab and Ricotta Cannelloni*
By RJamoralin
Episode: Seafood LEVEL: Intermediate Recipe courtesy Giada De Laurentiis
- BECHAMEL SAUCE:
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly grated nutmeg
Candy Apples
By RJamoralin
Starting with packaged caramel apple wraps make these tasty apples eerily easy to make and a fun project to do with...
- TOPPINGS:
- 8 wooden craft sticks
- 8 medium Gala apples
- 2 packages (6 1/2 ounce) packages caramel apple wraps
- 1 (16 ounce) chocolate bar
- 16 ounces vanilla bark coating
- Orange paste food coloring
- Colored sprinkles
- Chopped peanuts
- Black writing gel
Balsamic Syrup
By RJamoralin
Episode: Impress the In-Laws Level: Easy Recipe courtesy Nadia G
- 1/4 cup aged balsamic vinegar*
- 1/4 cup real maple syrup
- *Cook's Note: Minimum 7 years old
Hot and Sour Soup
By RJamoralin
1. Bring stock to a simmer, add soy sauce, pork, mushrooms & chili paste, simmer of 10 minutes
- 18 cups chicken stock
- 3/4 lb julenned lean pork or 3/4 lb chicken
- 6 tbsp garlic and red chile paste
- 6 tbsp soy sauce
- 2 1/4 tsp ground pepper
- 12 eggs, beaten
- 15 tbsp cornstarch
- 3 cups sliced shitake mushrooms
- 3 cups peeled straw mushrooms
- 3 cups sliced bamboo shoots
- 3 cups sliced water chestnuts
- 3 cups baby sweet baby corn
- 1 1/2 lbs soft tofu, sliced into 1/4 inch cubes
- 3/4 cup white vinegar
- 3 tsp sesame oil
- 3 to taste finely chopped scallions (for garnish)
Julienne's graham cracker chewy bars*
By RJamoralin
Total time: 45 minutes, plus cooling time Note: Adapted from "Celebrating With Julienne" by Susan Campoy
- Crust
- 3 cups graham cracker crumbs
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1/4 cup sugar
- 2 tablespoons flour
- Topping
- 2 1/2 cups brown sugar
- 4 extra-large eggs
- 2/3 cup graham cracker crumbs
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup pecans, chopped
- 1 prepared crust
- Powdered sugar, if desired