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Recipes
Key Lime Cake
By Joelene
Preheat the oven to 350°F
- 1 3-ounce package lime-flavored gelatin
- 1 ¹/3 cups granulated sugar
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 large eggs, slightly beaten
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
- 1/2 cup confectioners' sugar
- CREAM CHEESE ICING
- 1/2 cup (1 stick) butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 1 1-pound box confectioners' sugar
Easy Irish Colcannon (Mashed Potatoes and Cabbage)
By Joelene
Heat oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 3 cups (about half a 16-ounce bag) coleslaw mix (shredded cabbage and carrots)
- 1/2 cup diced onions
- 1 container (24 ounces, about 2 1/2 cups) prepared mashed potatoes
- Salt and pepper
Shrimp Salad Sliders
By Joelene
Bring a pot of water to a boil
- 1/2 lemon
- 1 pound peeled and cleaned shrimp
- 2 ribs celery, finely diced
- 1/3 cup light mayonnaise
- 1 small shallot, minced (about 2 tbsp)
- 1 tablespoon chopped fresh dill
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- Pinch cayenne pepper
- 12 small soft dinner or slider rolls
- 1 cup packed arugula, chopped
Corn Cakes from Readyville Mill
By Joelene
Mix together dry ingredients Mix eggs, buttermilk and melted butter
- 2 cups corn meal
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 3/4 cups buttermilk
- 1/4 cup melted butter, slightly cooled
Jicama Slaw
By Joelene
In a large bowl, whisk together the olive oil, honey and lime zest and juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- Zest and juice of 1 lime
- Kosher salt and freshly cracked black pepper
- 1 medium jicama (about 1 pound), peeled and grated
- 1/4 head red cabbage, thinly shredded (approximately 2 cups)
- 2 scallions, white and green parts, thinly sliced
- 3 tablespoons torn fresh mint
Brazilian Brigadeiro
By Joelene
Place condensed milk, butter and cocoa powder in a medium saucepan
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon butter
- 3 tablespoons cocoa powder butter,
- Chocolate-jimmies to taste
Sloppy Josephines
By Joelene
Heat the oil in a large skillet over a medium-high flame
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 2 cups ground portobello mushrooms
- Salt and freshly ground black pepper
- 12-ounce package frozen vegetarian burgers, thawed and chopped, or equal amount vegetarian "ground beef"
- 3/4 cup tomato sauce
- 1 teaspoon yellow or Dijon mustard
- 1/2 teaspoon agave syrup or a pinch of stevia (sweetener)
Lemon Pudding Cake
By Joelene
Heat oven to 400 degrees F and butter an 8 by 8 2-quart baking dish
- 4 tbsp. unsalted butter, plus extra for the dish
- 1 c. granulated sugar
- 3 large eggs, separated
- 1/3 c. all-purpose flour
- 3/4 whole milk
- 1/3 c. lemon juice
Chocolate Evolution
By Joelene
Combine in martini glass and serve
- 1 oz Three Olives vodka
- 1 and 1/4 oz Godiva white liquor
- 1 and 1/4 oz Godiva chocolate liquor
- splash of cream