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Recipes
Minted Sweet-and-Sour Eggplant
By Chezlamere
courtesy The Italian Veg Cookbook
- 2 med eggplants (about a pound each) trimmed and cut into 1" cubes
- 2 tbsp grapeseed oil
- 1 medium onion thinly sliced
- 1/3 c red wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cup tomato puree
- 1/4 cup fresh mint or basil
- oil for frying
Black Bottom Heartache
By Chezlamere
1. preheat oven to 350 2
- 1 1/2 all purpose flour
- 1 cup firmly packed light brown sugar
- 5 tbsp natural unsweetened cocoa posder (not dutch-processed)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup water
- 1/3 cup veg oil
- 1 tbsp white or cider vinegar
- 1 tsp vanilla extract
OLIVE GARDEN SALAD DRESSING
By Chezlamere
put all ingredients into food processor and process
- ½ c white vinegar
- 1/3 c water
- 1/3 c vegetable oil
- ¼ c corn syrup
- 2 ½ tbsp romano cheese grated
- 2 tbsp dry pectin
- 2 tbsp egg substitute
- 1 ¼ tsp salt
- 1 tsp lemon juice
- ½ tsp garlic
- ¼ tsp dreid parsley flakes
- 1 pinch oregano
- 1 pinch crushed red pepper flakes
Grandma Mary's Crepes
By Chezlamere
Put in blender. (Editor's Note: The instruction part of Grandma Mary's recipe presumes a certain amount of crepe-ma...
- 3/4 cups milk
- 2 eggs, small
- 1 1/2 tablespoon melted butter
- 3/4 cup sifted flour
- 1/8 teaspoon salt
Lemon Chicken with Buttermilk Dressing
By Chezlamere
The chicken is inspired by Ina Garten’s Parmesan Chicken
- Put the garlic and parsley in the bowl of a small food processor and process until finely minced. Add in:
- Buttermilk Dressing
- makes about 1 1/2 cups
- 1 garlic clove
- 2 Tbsp fresh parsley
- 1/2 cup buttermilk1/2 cup sour cream
- 1/2 cup mayonnaise
- juice of 1 lemon
- Process until well blended. Stir in:
- salt
- fresh cracked pepper
- a handful of finely snipped chives
- Taste for seasoning adjustments. Pour into a jar and refrigerate till needed.
- Lemon Chicken ~~~adapted from Ina Garten
- serves 2
- 6 about 6 medium chicken tenders
- 1 cup buttermilk
- Pour the buttermilk into a pie dish or square baking dish. Add the chicken and coat completely. Cover with plastic wrap and refrigerate until you are ready to cook. This can be done way in advance, if you like. Or not, your choice.
- 1 head romaine lettuce
- 1 tomato
- Parmesan cheese for sprinkling
- Prepare two dinner plates with chopped lettuce and tomato. Sprinkle generously with the cheese.
- 1 cup flour
- 1/3 cup grated Parmesan cheese
- salt and freshly cracked pepper
- zest of 1 lemon
- Mix the flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish.
- olive oil
- juice of 1 lemon
Candied Ginger:
By Chezlamere
candied ginger: Put the ginger in a small saucepan, and add enough water to cover
- 1/2 cup peeled and thinly sliced ginger
- Water -- to cover
- Simple syrup (11 ounces sugar and 8 ounces water -- boiled and then allowed to cool)
Beet-Strawberry Chutney
By Chezlamere
Makes 1 cup Soak the raisins and dried cranberries in the orange juice for at least 2 hours
- 6 large beets -- peeled and small dice
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/2 cup orange juice
- 4 shallots -- peeled and minced
- 2 tablespoons garlic -- minced
- 2 tablespoons ginger -- minced
- 1 teaspoon 5 spice powder
- juice of 6 lemons
- 1/2 cup white granulated sugar
- 1 pint strawberries -- hulled and chopped small
- salt -- to taste
- pepper -- to taste
sesame pie crust
By Chezlamere
as seen on comments of tipsybaker
- 1/2 c toasted sesame seeds
- 1/2 c date sugar (I order it)
- 1/2 c unsweetened grated coconut
- 1/2 c flour (whole grain)
- 1/2 tsp. cinnamon
- 4 tbsp. olive oil.
Rhubarb Chutney
By Chezlamere
Finely chop grated ginger with garlic and jalapeños
- 4 cups rhubarb -- (about 1 pound) sliced 1/4-inch thick
- 2 teaspoons grated ginger
- 2 garlic cloves
- 1 jalapeño peppers -- (1 to 2)
- 1 teaspoon paprika
- 1 tablespoon black mustard seeds (or 1 teaspoon dry mustard)
- 1/4 cup dried currants (or chopped raisins)
- 1 cup brown sugar
- 1 1/4 cups white wine vinegar
Fresh Ginger Cake
By Chezlamere
courtesy David lebovitz
- 4 ounces fresh ginger
- 1 cup mild molasses
- 1 cup sugar
- 1 cup vegetable oil, preferably peanut
- 2 1/2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 cup water
- 2 teaspoons baking soda
- 2 eggs, at room temperature