Janet-2's profile page
Recipes
Arroz con Pollo
By Janet-2
Saute chicken in oil with garlic, herbs and adobo
- • Chicken
- • Rice, long grain
- • Chicken stock
- • Olive oil
- • Achiote oil
- • Adobo
- • Cumen
- • Sofrito
- • Garlic
- Sofrito is made up of garlic, onions, red and green peppers, cilantro, sautéed in annatto seeds and pork fat.
Pecan-coated Roast Loin of Pork
By Janet-2
Rub the pork loin with olive oil, making sure that it is well covered
- 4 pounds boneless loin of pork
- 1/4 cup olive oil
- 2 teaspoons powdered sage
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper, to taste
- 1 tablespoon packed dark brown sugar
- 1/4 pound shelled pecan halves
Ovaltine cupcake with Nutella frosting
By Janet-2
Preheat the oven to 350°F with a rack in the center of the oven
- Cupcakes:
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 1/4 cups sugar
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1/2 cup Ovaltine Chocolate Malt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Buttercream:
- 1/2 recipe Vanilla Buttercream
- 1/2 cup Nutella
- Vanilla Swiss Meringue Buttercream:
- (This makes enough to cover one 8-inch cake, plus more for piping decorations)
- 1 cup egg whites (about 8 egg whites)
- 2 cups sugar
- 1 1/2 pounds unsalted butter, room temperature
- Pinch salt
- 1 teaspoon vanilla
Maple Bacon Cupcake
By Janet-2
Active time: 35 minutes Total time: 1 hour and 10 minutes Preheat oven to 375°
- For cupcakes:
- 1/2 pound thick cut bacon (about 8 to 10 strips)
- 1 1/3 cups all purpose flour
- 2/3 cup cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 16 Tbsp. (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 1 cup milk, at room temperature
- 2 tsp. vanilla extract
- 2 tsp. maple extract (found in the spice aisle)
- Maple syrup, to garnish
- For cinnamon buttercream:
- 16 Tbsp. (2 sticks) unsalted butter, at room temperature
- 3 cups powdered sugar (a little less than 1 pound)
- 1 tsp. vanilla extract
- 2 Tbsp. milk
- 1 to 2 Tbsp. cinnamon
Roasted Radishes
By Janet-2
Preheat oven to 425 degrees F
- 1 1/2 pounds radishes, trimmed, scrubbed, and halved
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon snipped fresh chives
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Shepherds Pie
By Janet-2
Add baking soda to ground beef to tenderize it
- 1/2 lb. ground beef
- 1 tbsp. baking soda
- 2 lbs. russet potatoes
- 1/2 cup milk
- 4 tbsp. butter
- 1 tbsp. tomato paste
- 2 tsp. garlic, minced
- 2 carrots, chopped small cubes
- 1 cup crimini mushrooms, chopped
- 1/4 cup scallions, chopped thinly
- 1/2 cup beef stock
- salt and pepper
Pastry Pops
By Janet-2
1. Preheat the oven to 400°F
- 2 sheets frozen puff pastry, thawed
- 1 heaping cup cranberry jam or cranberry sauce
- One 8-ounce wheel of Brie, cut into 9 even chunks
- 9 cookie-pop or ice-pop sticks
- 1 egg, lightly beaten
- 1 tablespoon water
- 2 tablespoons flaky salt (such as Maldon)
Tre Colore Salate
By Janet-2
Cook orzo. Toast pine nuts until golden
- • Orzo, cooked
- • Crumbled goat cheese
- • Olive oil
- • Baby arugula
- • Basil
- • Dried cherries
- • Lemon juice
- • Pine nuts, toasted
- • Salt and pepper
Asian Seared Beef Salad
By Janet-2
Fill a bowl with warm water and soak the vermicelli until softened
- rumpsteak
- 4-5 ginger slices and its juice (found in a jar)
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 lime, its juice and zest
- chile pepper, sliced thinly
- salad greens such as romaine, watercress, sprouts
- 1 carrot, grated
- scallions, sliced
- 1 cucumber, cubed
- cashews
- 1 package of vermicelli noodles
Chilean Sea Bass - Vietnamese style
By Janet-2
recipe from Charles Phan of Slanted Door restaurant in San Francisco
- 6 (5 ounce) Chilean Sea bass fillets or black cod (Sablefish) fillet
- 6 dried Shitake mushrooms
- 30 dried lily buds
- 1 package of cellophane noodles
- fresh ground black pepper
- 2 cups chicken stock
- 1 cup water
- 3/4 cup light soy sauce
- 1/4 cup plus 2 tbsp. sugar
- 3 by 1/2" inch fresh ginger, peeled and julienned
- 1 tbsp. shallot oil
- 1 tbsp. scallion oil
- 1/4 cup scallions, julienned for garnish
- 12 small cilantro sprigs