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Recipes
Almost-Famous Barbecue Chicken Pizza
By beltranm
Make your own version of California Pizza Kitchen's BBQ Chicken Pizza with this spot-on recipe
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 pound prepared pizza dough, at room temperature
- 1/3 cup plus 2 tablespoons dark barbecue sauce
- 1 8-ounce skinless, boneless chicken breast
- Kosher salt and freshly ground pepper
- 2/3 cup grated smoked gouda cheese (about 3 ounces)
- 2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
- 1/2 small red onion, thinly sliced
- Fresh cilantro, for topping
Ultimate Double Chocolate Cookies
By beltranm
In double boiler over hot water, melt bittersweet chocolate chips and butter
- 12 ounce(s) Semi-Sweet Chocolate Chips
- 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoon(s) unsalted butter
- 3 eggs
- 1 cup(s) sugar
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1 cup(s) chopped walnuts
Raspberry Poke Cake
By beltranm
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box
- 1 box (4-serving size) raspberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) frozen whipped topping, thawed
- (3 cups) Fresh raspberries, if desired
Pumpkin-Pie Parfaits
By beltranm
Prep 25 min Inactive Prep -- Cook -- Total: 25 min Photograph by Andrew Mccaul
- 13 * 13 gingersnaps, chocolate wafers or graham crackers
- 1 * 1 tablespoon unsalted butter, melted
- 3/4 * 3/4 cup plus 1 tablespoon confectioners' sugar
- 1/2 * 1/2 cup canned pure pumpkin
- 2 1/2 * 2 1/2 teaspoons bourbon
- * Pinch of freshly grated nutmeg
- 1/2 * 1/2 cup white chocolate chips
- 2 * 2 cups cold heavy cream
Blackberry-Almond Shortbread Squares
By beltranm
Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also use...
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup whole blanched almonds (2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
- 1/4 teaspoon pure almond extract
- 1 pound blackberries (about 4 cups)
- 1 orange zest, freshly grated
Potato Scones
By beltranm
1. Bring potatoes to a boil in a pot of lightly salted water
- 2 large russet potatoes, peeled and cut into large cubes
- Coarse salt and freshly ground black pepper
- 3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
- 1 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)
Cheddar-Garlic Biscuits
By beltranm
1. Heat oven to 450ºF
- 2 cups Original Bisquick® mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 2 tablespoons butter or margarine
- 1/8 teaspoon garlic powder
Double Chocolate Scones
By beltranm
These scones were created for the Chocolate March, an annual springtime event in Hudson, Wisconsin
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 1 beaten egg
- 1/2 cup whipping cream
- 1 teaspoon vanilla
- 1 cup miniature semisweet chocolate pieces
- 1/2 cup chopped pecans, toasted (optional)
- Whipping cream (optional)
- Coarse sugar (optional)
Peanut Butter Cup Ice Cream
By beltranm
Makes 1 quart
- 1 cup good quality peanut butter (not natural)
- 2/3 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup chopped chocolate peanut butter cup candies
Scalloped Green Tomatoes
By beltranm
Thinly sliced green tomatoes are served gratin-style in this recipe from Miller Union chef Steven Satterfield
- 2 tablespoons unsalted butter
- 1/2 bunch celery, including leaves, coarsely chopped
- 1 shallot, skin-on, sliced
- 1/2 small onion, skin-on, sliced
- 3 peppercorns, crushed with the back of a knife
- 1 small bay leaf
- 1 sprig fresh thyme, plus 1 teaspoon fresh thyme leaves
- Coarse salt and freshly ground black pepper
- 1 1/2 cups fresh cream
- 3 to 4 pounds green tomatoes
- Fresh breadcrumbs from 1 baguette