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Recipes
Icebox Key Lime Pie
By blum099
Be sure to use instant pudding that requires no stovetop cooking for this recipe
- Crust
- 8 whole graham crackers , broken into smaller pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter , melted
- Filling
- 1/4 cup sugar
- 1 tablespoon grated lime zest
- 8 ounces cream cheese , softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup instant vanilla pudding mix
- 1 1/4 teaspoons unflavored gelatin
- 1 cup fresh lime juice from 6 to 8 limes
- 1 teaspoon vanilla extract
Mango and Red Pepper Salsa
By blum099
mix all together
- 1 large or two medium mangos, peeled and chopped
- 3 green onions, chopped
- 1 cup cherry tomatoes, chopped
- 1/2 large red pepper, chopped
- 1/2 cup cilantro, chopped
- Juice of 1 to 2 lemons
- 1 teaspoon honey
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Vegetable Soup Raw with almond and sun dried tomotoes
By blum099
1. Blend until smooth 2. Chop up some vegetables like celery, red onion, red cabbage, tomatoes (whatever is in your...
- In a blender:
- 1 cup carrots
- 1 cup tomatoes
- 7 pieces of sun-dried tomatoes
- 2 Tablespoons olive oil
- 1/2 a small piece of garlic
- 1 Tablespoon thyme
- 1 Tablespoon lime juice
- 1/2 teaspoon oregano
- 1 teaspoon agave nectar (optional)
- 4 cups hot water
- 1 1/2 teaspoon sea salt
- Add after blended:
- Chopped up finely:
- celery
- soaked almonds (soak in a bowl of water over night, rinse and use- keep in the fridge if you have extra)
- fresh tomatoes
- red onion (just a tiny amount)
- more sun-dried tomatoes
- (any vegetables you care to add really).
Profiteroles with Whipped Coconut Cream and Caramelized Bananas
By blum099
STEP 1 Preheat the oven to 400 degrees
- 1 cup water
- 10 tablespoons margarine
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup matzo cake meal
- 1/4 cup potato starch
- 5 large eggs, room temperature
- 6 medium just-ripe bananas
- 6 tablespoons packed light-brown sugar
- 1/2 cup freshly squeezed orange juice (optional)
- Whipped Coconut Cream
Quinoa lemon
By blum099
INSTRUCTIONS 1. Bring 2¾ cups water to a boil in a 2-qt
- 1 1/2 cups quinoa, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup olive oil
- 4 medium shallots, finely chopped
- Zest and juice of 1 lemon
- 1 tbsp. chopped fresh thyme
- 1/2 cup finely chopped fresh parsley
Martha Stewart's One-Pan Pasta
By blum099
How? You pile dry pasta, a measured amount of water, and a few flavoring agents into a skillet, then boil the liqui...
- 12 12
- ounces linguine
- 12 12
- ounces cherry or grape tomatoes, halved or quartered if larg
- 1 1
- onion, thinly sliced (about 2 cups)
- 4 4
- cloves of garlic, thinly sliced
- 1/2 1/2
- teaspoon red pepper flakes
- 2 2
- sprigs basil, plus torn leaves for garnish
- 2 2
- tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt
- Freshly ground black pepper
- 4 1/2 4 1/2
- cups water
- Freshly grated Parmesan cheese, for serving
Cranberry Sauce: Maple Cinnamon Cranberry Sauce
By blum099
Method Bring all ingredients to a boil in a saucepan over medium high heat
- 16 ounces (454 g) fresh Cranberries
- 1/2 cup (100 ml) Maple Syrup
- 1/4 cup (50 ml) Water
- a few pinches of ground Cinnamon or a Cinnamon Stick
ROAST VENISON IN MUSHROOM GRAVY
By blum099
Heat oven to 325 degrees. Spread 1/2 the package of onion soup
- 2 to 3 lb. roast (venison, caribou, bear, elk, even beef)
- 1 pkg. onion soup mix
- 1 to 2 cans mushrooms (4 oz.)
- 1 c. red wine
Nutrition Facts per Serving
By blum099
Active Time: 20 Minutes Total Time: 50 Minutes Yield: Serves 4 Potato salad is a perennial favoriate - espe...
- For Vinaigrette:
- 6 medium to large boiling potatoes, scrubbed (see Chef's tip)
- 1 large tomato
- 1 butterhead lettuce
- 1 shallot, finely chopped
- Chopped fresh chives, to serve
- Grated parmesan cheese, to serve
- 2 teaspoons mustard
- 4 teaspoons white wine vinegar
- 1/3 cup olive oil
- 3/4 cup grated parmesan cheese
Zucchini Fritters (Kolokitho Keftedes)
By blum099
1. Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes
- 1 lb. zucchini, grated
- 2 tsp. kosher salt
- 1/2 cup minced flat-leaf parsley
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup dried bread crumbs
- 1 medium yellow onion, grated
- 1 egg, beaten
- Freshly ground black pepper, to taste
- Pinch of cayenne, to taste
- Olive oil or canola oil, for frying