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Recipes
Chocolate Molten Pumpkin Streusel Bread
By Janet-2
To make the molten chocolate filling, add the chocolate and butter to a small microwave safe bowl or glass meas...
- Molten Chocolate
- 5 ounces semi-sweet chocolate
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoon granulated sugar
- Bread
- 1 cup pure pumpkin puree
- 1/2 cup canola oil
- 2 eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1/4 cup strong black coffee + 1/4 cup buttermilk if needed
- 1 1/2 cups white whole wheat or whole what pastry flour
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice (or 1t cinnamon, 1/2t nutmeg, 1/2t ginger, 1/2t all-spice)
- Streusel
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar
- 1/3 cup whole wheat flour
- 1 cup roughly chopped pecans
- 1/2 cup old fashioned oatmeal
- 1 teaspoon cinnamon
Creme Brulee
By Janet-2
Heat cream in heavy sauce pan
- • 1 quart heavy cream
- • 1 vanilla bean from pod
- • 6 large egg yolks
- • Vanilla sugar
Navy Bean Soup
By Janet-2
After cleaning the navy beans, cook beans in a heavy dutch oven for 1 hour
- 1 bag or can of navy beans (cleaned, but no soaking)
- lardons
- 2 tomatoes, chopped
- 1 onion, sliced
- parsley
- thyme
Chocolate Glazed Chocolate Tart
By Janet-2
Make crust: Preheat oven to 350°F with rack in middle
- For crust:
- 18 * 18 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (2 cups)
- 5 * 5 tablespoons unsalted butter, melted
- 1/4 * 1/4 cup sugar
- For filling:
- 1 1/4 * 1 1/4 cups heavy cream
- 9 * 9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
- 2 * 2 large eggs
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 teaspoon salt
- For glaze:
- 2 * 2 tablespoon heavy cream
- 1 3/4 * 1 3/4 ounces bittersweet chocolate, finely chopped
- 1 * 1 teaspoon light corn syrup
- 1 * 1 tablespoon warm water
- Equipment:
- * a 9-inch round fluted tart pan (1 inch deep)
Zucchini Fries
By Janet-2
1. Preheat the oven to 375°F
- 4 medium zucchini
- 3/4 cup all-purpose flour
- 1 teaspoon salt, plus more to finish
- 3/4 teaspoon freshly ground black pepper
- 2 eggs
- 2 1/2 cups panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Pumpkin Crumb Cakes
By Janet-2
Heat the oven to 350°F. Prepare a 9x13-inch baking dish by greasing lightly with butter or baking spray
- Dry Mix
- 1 cup sugar
- 2 1/2 cups flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- Cake Dough
- 1/2 cup unsalted butter, very soft
- 2 eggs
- 1 teaspoon vanilla
- 1/2 dry mix
- Pumpkin Filling
- 3 large eggs
- One 15-ounce can pumpkin or sweet potato puree (1 3/4 cups)
- 1 cup dark brown sugar
- 2/3 cup milk
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- Crumb Topping
- 1/2 cup flour
- 1/2 dry mixture
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, very soft
- 2 tablespoons water
- 2/3 cup crushed pecans or roasted hazelnuts (optional)
Roasted Asparagus and Morels
By Janet-2
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just te...
- 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
- 1 pound green asparagus, trimmed and cut into 2-inch pieces
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup finely chopped shallots (2 large)
- 1/4 pound fresh morels, cleaned and halved lengthwise if large
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Garnish: chopped fresh tarragon
Chicken Tarragon Salad
By Janet-2
Slice 2 cloves of garlic. Chop shallots
- chicken breast
- 2 cloves of garlic
- shallots, about 1/4 cup
- 2 sprigs of tarragon, and 1 tsp. chopped
- lemon zest and juice, 2 tbsps.
- 1 tsp. chopped parsley
- 1 tsp. chopped chives
- 1 cup bibb lettuce
- 1/2 cup Greek yoghurt
Bacon, Apple and Pecan Stuffing
By Janet-2
Preheat the oven to 400°F
- 2 tablespoons olive oil
- 4 Granny Smith apples, peeled and cut into 1/2” dice
- 2 onions, diced
- 2 cup pecans, toasted
- 1 pound bacon, diced
- 2 large loaves of batard or French bread, crusts removed, cut into 3/4” dice
- 1 tablespoon fresh marjoram, picked
- 1 tablespoon fresh thyme, picked
- 1 quart turkey stock, or to your preference
- Roasted giblets from gravy-making (optional)
- Salt and pepper, to taste
Roasted Guinea Hen with Balsamic Glaze
By Janet-2
Lidia Bastianich's recipe - this glazse will give the bird a beautiful mahogany glaze and a delicious sweet-tart ta...
- Two 2 1/2 pound guinea hens
- salt and pepper
- 4 fresh rosemary sprigs
- 8 sage leaves
- 2 fresh or dried bay leaves
- 1/4 cup extra virgin olive oil
- 2 onions, coarsely chopped
- 1 cup chopped trimmed celery
- 1 cup peeled, diced carrots
- 2 cups chicken stock
- 3 tbsp. balsamic vinegar
- 1 tbsp. honey