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Recipes
Mojito Jello Shots
By maredan
Perfect for the big game day! These jello shots taste just like a mojito, enjoy and have fun
- 1 cup water
- 1 cup sugar
- 2 tablespoons plus 3/4 teaspoon powdered unflavored gelatin (from 3 envelopes)
- 1 cup fresh lime juice
- 1 cup lightly packed mint leaves
- 1 cup white rum
Chocolate Layer Caket
By maredan
Directions Prepare cake layers: Preheat oven to 350°F
- Cake Layers
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Frosting
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled
Italian Sausage Burgers with Garlicky Spinach
By maredan
Directions In a large skillet, bring 1/4 inch of water to a boil
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- Salt
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
Cream of Lentil Soup
By maredan
Directions 1. Soak the lentils in cold water 2 hours
- 1 * 1 cup du Puy lentils
- 1 * 1 carrot, chopped
- 1 * 1 onion, sliced
- 1 * 1 bay leaf
- 1 * 1 thyme sprig
- 4 * 4 cups chicken stock, or water
- 1 * 1 pinch Salt and pepper
- * Lemon juice, for squirting if you like
- 3 * 3 tablespoons olive oil
- 1 * 1 small chorizo sausage, thinly sliced
Scrambled Eggs with Herbed Croutons
By maredan
Directions In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs
- 4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, lightly smashed
- 2 thyme sprigs
- One 2-inch rosemary sprig
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 10 large eggs, beaten
- 2 tablespoons snipped chives
Grape and Muscat Wine Cake
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- 2 * 2 cups all-purpose unbleached flour
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup unsalted butter, softened
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup vegetable oil
- * Grated zest of 1 orange
- 1 * 1 teaspoon vanilla extract
- 2 * 2 eggs
- 1 * 1 cup sweet Muscat wine
- 2 * 2 cups red seedless grapes
- 2 * 2 tablespoons honey
Stuffed Peppers
By maredan
Directions Heat the oven to 375°F/190°C
- 1 orange pepper
- 2 tablespoons tapenade
- 8 fresh basil leaves
- 1 ripe tomato, quartered
- 2 cloves garlic peeled and sliced thinly
- 4 tablespoons extra virgin olive oil
- Salt and pepper
Walnut Chocolate Brownies
By maredan
Directions 1. Preheat oven to 350 F and grease an 8 x 11 inch baking pan
- 1 * 1 cup unsalted butter
- 1 * 1 cup cocoa powder
- 1 3/4 * 1 3/4 cups sugar
- 4 * 4 egg, room temperature
- 2 * 2 teaspoons vanilla extract
- 1 1/4 * 1 1/4 cups all purpose flour
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 2/3 * 2/3 cup walnut pieces, toasted
Quesadillas
By maredan
Directions Lay out tortillas on a work surface
- 4 large flour tortillas
- 1/2 cup cream cheese at room temperature
- 3/4 cup tinned black beans, drained and rinsed
- 6 strips bacon, cooked until crisp
- 1/2 cup chopped green onion
- 1/4 cup chopped fresh coriander
- 1 cup grated medium cheddar cheese
- 1 cup grated Monterrey Jack cheese
- hot sauce (optional)
- 2 tablespoons vegetable oil
- good quality salsa and sour cream for garnish
Butterscotch-Glazed Coffee Shortbread Bars
By maredan
Directions Preheat the oven to 300° and position a rack in the center of the oven
- SHORTBREAD
- 2 sticks unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon finely ground espresso beans
- GLAZE
- 4 tablespoons unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1 tablespoon strong-brewed espresso
- 1 tablespoon light corn syrup
- Pinch of salt
- 40 chocolate-covered espresso beans