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Recipes
Buttermilk Cake with Fresh Strawberries
By sybrmom
Preheat oven to 400°F with rack in middle
- 1 cup cake flour (AP flour is fine, too)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh strawberries, hulled and sliced thinly
Carmelized Vidalia Onion Dip (Katie Lee)
By sybrmom
In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder, and ...
- 1 TABLESPOON OLIVE OIL
- 1 LARGE VIDALIA ONION, VERY THINLY SLICED (IF YOU CAN’T FIND VIDALIA, USE ANOTHER SWEET VARIETY LIKE WALLAWALLA, MAUI, OR TEXAS SPRING)
- 1 ∕4 CUP WATER
- ONE 8-OUNCE PACKAGE CREAM CHEESE, AT ROOM TEMPERATURE
- 1 ∕2 CUP MAYONNAISE
- 1 ∕4 CUP SOUR CREAM
- 1 TEASPOON WORCESTERSHIRE SAUCE
- 1 ∕2 TEASPOON GARLIC SALT
- 1 ∕2 TEASPOON ONION POWDER
- 1 ∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1 SCALLION, GREEN PART ONLY, THINLY SLICE
Pine Nut Caramel Shortbread
By sybrmom
In a large bowl, cream butter and sugar until light and fluffy
- 1 cup plus 2 Tbsp. butter, softened
- 3/4 cup brown sugar
- 3 cups flour
- 1/2 tsp. salt
- Filling
- 3/4 cup butter, cubed
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup sugar
- 3 Tbsp. heavy whipping cream
- 1/2 tsp. salt
- 2 cups pine nutss
- 3/4 tsp. vanilla
Prosciutto-Wrapped Breadsticks (Giada)
By sybrmom
Preheat the oven to 350 degrees
- 1 container refrigerated breadstick dough - (11 oz) (Pillsbury recommended)
- 1/3 cup grated Parmesan
- 24 paper-thin prosciutto slices
Lemon Ginger Mousse (Sugar High)
By sybrmom
For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under ...
- Mousse:
- 2 1/2 cups heavy cream
- 3-inch knob fresh ginger, peeled and chopped
- 1/2 teaspoon ground ginger
- Fortune Cookie:
- 3/4 cup granulated sugar
- 3 large egg whites
- 8 tablespoons unsalted butter, melted and cooled to room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon ground ginger
- Nonstick cooking spray
- Lemon Curd, recipe follows
- 1/2 cup chopped candied ginger, for garnish
Ginger-Cilantro Rice (Bon Apetit)
By sybrmom
Combine rice and ginger rounds in large saucepan
- 1 * 1 cup long-grain white rice
- 2 * 2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
- 1 2/3 * 1 2/3 cups low-salt chicken broth
- 1 1/3 * 1 1/3 cups chopped fresh cilantro
- 1 * 1 green onion, thinly sliced
- 3 * 3 tablespoons vegetable oil
- 1 * 1 tablespoon Asian sesame oil
- 1 * 1 teaspoon (or more) unseasoned rice vinegar
Julie's Slow Cooker Pork Chops
By sybrmom
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning a...
- 1/4 cup olive oil
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tbl paprika
- 1 tbl garlic powder
- 1 tbl poultry seasoning
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 thick cut boneless pork chops
- salt and pepper to taste
Weight Watchers Lentil Chili
By sybrmom
1. Combine all the ingredients (except the corn and tomato sauce) in a 2 1/2 quart pot and boil over high heat
- 3/4 cup dry lentils, cleaned
- 2 cups whole kernel corn
- 2 cups chicken broth or beef broth (or vegetable broth for the vegetarians)
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can crushed tomatoes
- 2-3 garlic cloves, crushed
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 tablespoons chili powder
- 1/4 teaspoon allspice
- 1/2 teaspoon cumin
O'hana's Toasted Sesame Soy Dressing
By sybrmom
In a small nonstick skillet, heat the oil over medium heat until hot but not smoking
- 2 tsp. vegetable oil
- 1/4 cup finely chopped onion
- 1/4 cup soy sauce
- 1 tablespoon plus 1 1/2 teaspoons sweet rice wine
- 1 tablespoon plus 1 1/2 teaspoons peanut butter
- 1 tablespoon sugar
- 1 1/2 teaspoons toasted sesame seeds
Hot Ricotta Dip (Real Simple)
By sybrmom
Heat broiler. In a medium bowl, mix together the ricotta, parsley, thyme, red pepper, ½ cup of the Parmesan, ½ te...
- 2 15-ounce containers ricotta
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup plus 1 tablespoon grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1 tablespoon olive oil
- 8 heads green and red endive, leaves separated