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Recipes
PORK LO MEIN WITH VEGETABLES
By SAEGERMA
IN A MEDIUM POT OF BOILING WATER,COOK THE NOODLES STIRRING OFTEN UNTIL TENDER ABOUT 5 MIN DRAIN IN A FOOD PROCESSO
- 12 OZ SOBA NOODLES
- 5 CLOIVES GARLIC 1 2 INCH PIECE GINGER PEELED & CUT INTO QUARTERS
- 1 LB LEAN BONELESS PORK LOIN THINLEY SLICED
- 3 TBL SOY SAUCE
- 1 TBL VEGETABLE OIL;
- 1 LB CRIMINI MUSHROOMS SLICED
- 2 TBL OYSTER SAUCE
- 11/2 TBL CORNSTARCH
- 1 CUP CHICKEN BROTH
- 1 BAG FROZEN STIR FRY VEGETABLES THAWED
Chick and Egg Cupcake
By SAEGERMA
From Food Network Kitchens
- 1 vanilla cupcake, recipe follows
- 1/3 About 1/3 cup White Fluff Frosting, recipe follows
- Green coconut grass, recipe follows
- 6 small candied malt balls (2 yellow, 2 pink, 2 white)
- 1 yellow chick peep
- White Airhead candy
- 2 2/3 cups sugar
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup milk
- 2/3 cup water
- 2 1/2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 10 tablespoons unsalted butter, softened
- 5 cups confectioners' sugar
- 1/2 cup marshmallow fluff
- Pinch fine salt
- 2 cups sweetened shredded coconut
- 1 to 2 teaspoons liquid green food coloring
- 1/2 to 1 teaspoon liquid yellow food coloring
Beef -The Bomb- Bourguignon
By SAEGERMA
Recipe courtesy Guy Fieri
- 1 1/2 cups red wine
- 2 teaspoons salt, divided
- 2 teaspoons freshly cracked black pepper, plus more for seasoning
- 2 tablespoons Worcestershire sauce
- 2 pounds rib-eye steak, cut into 3/4-inch cubes
- 1/2 pound bacon, diced
- 3 tablespoons olive oil, if needed
- 3/4 cup carrots, diced
- 3/4 cup parsnips, peeled and diced
- 1 cup pearl onions, frozen
- 1/4 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 cups beef stock
- 2 teaspoons freshly chopped thyme leaves
- 1/2 cup freshly chopped Italian parsley leaves
- 2 teaspoons freshly chopped oregano leaves
- 3 tablespoons grated Parmesan
- 1 cup store-bought fried onions
Paula's Loaded Oatmeal Cookies
By SAEGERMA
Recipe courtesy Paula Deen
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 1 teaspoon pure vanilla extract
- Brown Butter Icing, recipe follows
- 1/2 cup butter
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons water
Emeril's Butter Cookies
By SAEGERMA
Recipe courtesy Emeril Lagasse, 1999
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons bleached all-purpose flour
- 3/4 teaspoon salt
- Assorted sprinkles
- BUTTERCREAM FROSTING
- Recipe courtesy Emeril Lagasse, 1999
- 4 ounces cream cheese, softened
- 1/2 stick of butter, softened
- 3/4 pound (about 3 cups) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- Red, blue, green and yellow food coloring
BUFFALO CHICKEN PIZZA
By SAEGERMA
SPREAD 1/3 CUP DRESSING ONTO PIZZA CRUST HEAT OVEN TO 450 PLACE CHICKEN TENDERS IN SKILLET AND COVER WITH COLD WA
- 2 LBS CHICKEN TENDERS
- 1/2 CUPS FRANKS HOT SAUCE
- 1/4 CUP CHICKEN BROTH
- 2/3 CUPS BLEU CHEESE DRESSING
- 1 CUP SHREDDED REDUCED FAT MOZZARILLA
- 4 CLERY RIBS CUT INTO 2 INCH PIECES
- PIZZA CRUST
BEEF & PORTOBELLO MINESTROGANOFF
By SAEGERMA
IN A DUTCH OVEN HEAT OLIOVE OIL OVER MED HEAT ADD CARROTS & ONIONS AND COOK STRRING OCCASIONALLY UNTIL SOFTENED & B
- 1 1/2 TBL OLIVE OIL
- 2 CARROTS PEELED & CHOPPED
- 1 SMALL CHOPPED ONION
- 2 PORTOBELLA MUSHROOM CAPS GILLS REMOVED HALVED & THINLY SLICED
- 1/2 LB GROUND BEEF
- SALT & PEPPER
- 4 CUPS CHICKEN BROTH
- 1 15 OZ CAN CRUSHED TOMATOES
- 1 CUP TINY PASTA SUCH AS DITALINI
- 1 CUP SOUR CREAM
CARAMEL & CHOCOLATE PECAN BARS
By SAEGERMA
HEAT OVEN TO 350 COMBINE ALL CRUST ING4REDIENTS EXCEPT PECANS IN BOWL BEAT AT MED SPEED UNTIL MIXTURE RESEMBLES FIN
- 2 CUPS FLOUR
- 1 CUP FIRMLY PACKED BROWN SUGAR
- 1/2 CUP BUTTER
- 1 CUP PECAN HALVES
- TOPPING
- 2/3 CUP BUTTER
- 1/2 CUP FIRMLY PACKED BROWN SUGAR
- 1 CUP SEMI SWEET CHOCOLATE CHIPS
Chocolate Cupcakes with Coffee Cream Filling
By SAEGERMA
Recipe courtesy Paula Deen
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- Coffee Cream Filling, recipe follows
- Coffee Buttercream, recipe follows
- Chocolate covered coffee beans, for garnish, optional
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup coffee-flavored liqueur
- 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup strong brewed coffee