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Recipes
Salted Caramel Sauce
By 1For_Him
NOTES: Keep at room temperature for up to 3 days; refrigerated, about 3 weeks
- 1 1 1 cup granulated sugar
- 1 1 1 tablespoon light corn syrup
- 1/4 1/4 1/4 cup water
- 1/2 1/2 1/2 cup heavy cream, heated until warm
- 2 2 2 tablespoons unsalted butter, softened
- 1 1 to teaspoon fine grain sea salt (or more to taste)
- 1 1 1 teaspoon pure vanilla extract
Peach Almond Crisp
By 1For_Him
Prep: 15 min. Bake: 20 min
- 2/3 * 2/3 cup sliced almonds
- 1/2 * 1/2 cup all-purpose flour
- 1/4 * 1/4 cup packed dark brown sugar
- 3 * 3 tablespoons cold butter
- 1 * 1 tablespoon sugar
- 1/4 * 1/4 teaspoon ground cinnamon
- * Dash ground nutmeg
- 8 * 8 medium peaches, peeled and sliced
- 3 * 3 tablespoons thawed orange juice concentrate
- * Reduced-fat vanilla ice cream, optional
Candied Lemon Peel
By 1For_Him
Peel the yellow part of the lemon peels off with a potato peeler (in strips)
- Lemons
- Sugar
- Water
Farro, Cherry, and Walnut Salad
By 1For_Him
1. Bring 5 cups water to a boil in a large saucepan
- 5 cups water
- 1 1/2 cups uncooked farro
- 1/2 teaspoon salt, divided
- 3/4 pound sweet cherries, pitted and halved (about 2 cups)
- 2/3 cup diced celery
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup packed fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Homemade Tortillas
By 1For_Him
In a large bowl, combine flour and salt
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup boiling water
- 3 T olive oil
- 1/2 tsp baking powder
Guacamole Tortilla Snacks
By 1For_Him
In an electric skillet or deep-fat fryer, heat 1 in
- * Oil for deep-fat frying
- 1 dozen * 1 dozen corn tortillas (6 inches), quartered
- 3 * 3 ripe avocados, peeled and mashed
- 3 * 3 tablespoons mayonnaise
- 1 * 1 medium onion, diced
- 1 * 1 medium tomato, diced
- 2 * 2 jalapeno peppers, chopped
- 2 * 2 cups (8 ounces) shredded Monterey Jack, Colby-Jack or cheddar cheese
Peach Cobbler
By 1For_Him
Drain peaches, reserving 1/2 cup syrup for the sauce
- Filling:
- 2 cans (29 ounces each) sliced peaches
- 1/2 cup packed brown sugar
- 6 tablespoons quick-cooking tapioca
- 1 teaspoon ground cinnamon, optional
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- TOPPING:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 2 eggs, lightly beaten
- BUTTERSCOTCH SAUCE:
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup butter, melted
- 2 tablespoons lemon juice
- Vanilla ice cream, optional
Baked Fish
By 1For_Him
Rinse and dry fish fillets with paper towels
- 9-12 fillets of fish (firm, white fish)
- juice of one lemon
- 2 tsp seasoned salt
- 2 tsp pepper
- 2 cloves garlic, minced or mashed
- 1/2 cup dry white wine
- 2 T chopped parsley
- 2 T chopped green onion
- 2 T dry breadcrumbs
- 1/4 cup butter, melted
Scalloped Apples
By 1For_Him
Place apples in a 2-1/2-qt
- * 10 cups sliced peeled tart apples (about 8 medium)
- * 1/3 cup sugar
- * 2 tablespoons cornstarch
- * 1/2 to 1 teaspoon ground cinnamon
- * 1/4 teaspoon ground nutmeg
- * 2 tablespoons butter, cubed
Chicken Rice Mix
By 1For_Him
Mix all and store in cool place or freezer
- 6 cups uncooked basmati rice
- 1/2 cup dry chicken bouillon granules
- 1/3 cup dried minced onions
- 2 tsp garlic powder
- 2 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 3 T dried parsley flakes
- 1 T dried marjoram leaves
- 1 T dried oregano