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Recipes
Spicy No-Mayo Coleslaw
By Chezlamere
If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon...
- 2 tablespoons Dijon mustard, or to taste
- 2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
- 1/4 cup peanut oil or extra virgin olive oil
- 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
- 1 large red or yellow bell pepper, cored, seeded, and diced or shredded
- 1/3 cup chopped scallion, more or less
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Cheesy Chicken Quesadilla Pie
By Chezlamere
Note: This dish is extremely mild in spiciness
- 3 (10-inch) flour tortillas, white or wheat
- Vegetable or canola oil cooking spray
- 3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1/2 cup minced fresh cilantro
- Salt and pepper
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
no sugar, no grain banana bread
By Chezlamere
Instructions Preheat the oven to 350 degrees Put ingredients in a bowl and mix until combined Pour into a loaf p
- 4 very ripe bananas mashed
- 1/3 cup melted butter
- 4 eggs
- 1 teaspoon vanilla powder
- 1 teaspoon cinnamon
- 1 tablespoon raw cocoa powder (this is my add-in)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4- 1/3 cup dark chocolate chips
Endive Salad with Creamy Meyer Lemon Vinaigrette
By Chezlamere
Ethan Stowell's New Italian Kitchen
- 8 heads endive (he calls for four, but I think you should double)
- 3 lemons, preferably Meyer
- 2 tablespoons water
- 1 fresh egg yolk
- 1 teaspoon Dijon mustard
- salt
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 3/4 cup pistachios, toasted
- 1/2 bunch Italian parsley leaves picked
- 5 radishes, thinly sliced
Tres Leches
By Chezlamere
1. preheat oven to 350 2
- 6 eggs room temp seperated
- 1 cup heavy cream
- 1/2 cup milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/4 cup dark rum
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
Foul
By Chezlamere
Method: Pod the broad beans, drop them into a pot of boiling water and cook for about 6 minutes
- Ingredients:
- FOUL MUDAMMAS (serves 2)
- 1-1.5 cups fresh fava beans, boiled and double podded
- 1 clove garlic, crushed
- 2 Tbsp olive oil
- 2 tsp fresh lemon juice
- 1 Tbsp fresh parsley (I had to use dried)
- 1 tsp snipped fresh chives
- salt
Ground Pork with Shrimp Paste and Lemongrass
By Chezlamere
I'll be the first to admit that shrimp paste isn't for the squeamish
- 3 tbsp peanut oil
- 3 dried Thai chiles
- 4 cloves garlic, minced
- 3 lemongrass stalks, trimmed, cut in thirds, and pounded with the flat side of a knife
- 1/2 pound ground pork
- 12 shrimp, peeled, deveined, and minced
- 1 tbsp sugar
- 2 tbsp shrimp paste, diluted in 1/4 cup warm water
- 1 tsp sesame seeds
- 2 Kirby cucumbers, thinly sliced
Tex-Mex Cupcakes
By Chezlamere
1. preheat oven to 350 2
- 1/2 cup unsalted butter room temp
- 1/2 cup veg oil
- 4 eggs room temp
- 1 cup milk
- 2 cups sugar
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
Peanut Butter Cookies
By Chezlamere
courtesy family table cookbook
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp (1stick) butter
- 1/2 cup crunch peanut butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- makes 36 cookies
Concord Grape pie
By Chezlamere
Make the dough: Pulse flour, granulated sugar, and salt in a food processor
- Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon coarse salt
- 8 oz (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
- 1/4 cup ice water
- Jam:
- 1 1/2 pounds Concord grapes, stems removed
- 3 tablespoons fresh lemon juice
- 1 cup granulated sugar
- Salt
- 1 large egg, lightly beaten
- Coarse sanding sugar, for sprinkling
- Crème fraîche, for serving