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HONEY GLAZED LEMON CHICKEN

HONEY GLAZED LEMON CHICKEN

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Place chicken in heavy-duty resealable plastic bag

  • 1 6-7 lb. roasting chickens rinsed and patted dry
  • 1-1/4 cups fresh lemon juice
  • Coarse Kosher salt
  • Freshly ground black pepper
  • 1/4 cup honey heated until pourable
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SAUSAGE HOMEMADE

SAUSAGE HOMEMADE

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In large bowl combine all ingredients

  • 2-1/2 lbs. ground pork
  • 2 tablespoons brown sugar
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon rubbed sage
  • 1 tablespoon salt
  • 1-1/2 teaspoons coarsely ground pepper 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
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SHRIMP FRIED RICE

SHRIMP FRIED RICE

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Place shrimp in a medium bowl and add the Essence, salt and pepper

  • 1 lb. medium shrimp peeled and deveined
  • 2 teaspoons Emeril's Essence
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons peanut oil
  • 1-1/2 teaspoons sesame oil
  • 3/4 cup diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green onion bottoms
  • 6 cups cooked white rice
  • 1/2 cup frozen peas
  • 3/4 cup soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons chopped green onion tops
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RED VELVET CAKE

RED VELVET CAKE

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Sift together flour, salt and chocolate-flavored mix

  • Cream Cheese Frosting:
  • 2-1/2 cups sifted cake flour
  • 1/2 teaspoon salt
  • 3 tablespoon quick chocolate-flavored drink mix
  • 1/2 cup shortening (not liquid)
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 ounces red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoons white vinegar
  • 1 teaspoon baking soda
  • 1 stick margarine
  • 1 8 ounce package cream cheese
  • 1 box confectioners sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
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SAUCY BAKED CHICKEN

SAUCY BAKED CHICKEN

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Preheat oven to 450 degrees

  • 6 chicken cutlets
  • 1 medium onion sliced
  • 8 oz. sliced white mushrooms
  • 1/4 cup olive oil
  • 1-1/2 cups chicken broth
  • 4 tablespoons all purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
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CHEESE TRIANGLES

CHEESE TRIANGLES

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Preheat oven to 400 degrees

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 /.4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup finely shredded sharp cheddar cheese
  • 3/4 cup milk
  • 1 tablespoon milk
  • 1/2 cup finely shredded sharp cheddar cheese
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CHOCOLATE CAKE WITH PEPPERMINT FROSTING

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

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Cake: Position rack in center of oven, preheat to 350 degrees

  • Cake:
  • 2-2/3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-1/4 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 large egg yolk
  • 1-1/4 cups unsweetened cocoa powder, sifted
  • 2 cups hot water
  • Chocolate Ganache:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 14 ounce bittersweet chocolate chopped
  • White Chocolate Cream:
  • 12 ounces white chocolate finely chopped
  • 3 cups chilled heavy whipping cream, divided
  • 1-1/2 teaspoons pure peppermint extract
  • Peppermint Frosting:
  • 2-1/4 cups sugar
  • 1/2 cup water
  • 3 large egg whites
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon pure peppermint extract
  • Bittersweet chocolate curls
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BUTTTERMILK BISCUITS

BUTTTERMILK BISCUITS

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In large bowl, sift flour, baking powder, sugar, salt and baking soda

  • 2 cups sifted flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1.4 teaspoon baking soda
  • 1.3 cup shortening
  • 2/3 cup buttermilk
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RICE RED

RICE RED

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Puree tomatoes, onion and garlic in blender until smooth

  • 1-14 -1/2 oz. can peeled whole tomatoes in juice, drained
  • 3 tablespoons chopped white onion
  • 2 small garlic cloves peeled
  • 1/4 cup corn oil
  • 1 cup medium grain white rice
  • 1 cup hot water
  • 1 medium carrot, peeled cut into 1/3 inch pieces
  • 1/3 cup shelled fresh peas or frozen
  • 1/3 cup fresh corn kernels or frozen
  • 6 fresh cilantro springs, tied together with kitchen twine
  • 2-3 serrano chilies, halved lengthwise
  • 1 teaspoon salt
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PEACH GRANITA

PEACH GRANITA

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Puree peaches, water, sugar, lemon juice and 1/4 teaspoon salt in a blender, add more sugar to taste

  • 4 ripe peaches, peeled, halved, pitted and coarsely chopped
  • 1/2 cup water
  • 1/4 cup sugar, plus more if needed
  • 1 tablespoon fresh lemon juice
  • Coarse salt
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