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Recipes
Spaghetti & Meatballs
By Janet-2
Sauce: Drain tomatoes. Reserve juice
- Sauce:
- • 2 28oz can whole tomatoes in juice (San Marzano brand)
- • ½ medium onion, chopped
- • 1 garlic clove, finely chopped
- • Olive oil
- Meatballs:
- • ½ medium onion, finely chopped
- • 3 garlic cloves, finely chopped
- • ½ pound veal
- • ½ pound pork
- • ½ pound beef
- • 2 large eggs
- • 1 cup whole milk
- • 1 cup day old Italian bread or bread crumbs
- • 2 tbsp. olive oil
- • ¾ cup grated Parmesan-Reggiano cheese
- • 2 tbsp. parsley, finely chopped
- • ½ tsp. oregano
- • 1 tsp. lemon zest
- • 1/3 cup olive oil (if frying meatballs; if baking, no need)
Apple Cake with Buttery Caramel Sauce
By Janet-2
Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 6 cups coarsely chopped unpeeled cooking apples (5 to 6 medium)
- 1 cup chopped walnuts
- 1 recipe Buttery Caramel Sauce
- Buttery Caramel Sauce
- 1/3 cup butter
- 1/3 cup granulated white sugar
- 1/3 cup packed brown sugar
- 1/3 cup whipping cream
- 1/2 teaspoon vanilla
Chocolate Mousse Cake w/ Hazelnut Crunch
By Janet-2
For cake: Position rack in bottom third of oven and preheat to 350°F
- Cake
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/3 cup sifted all purpose flour (sifted, then measured)
- 1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)
- 4 large eggs
- 2/3 cup sugar
- Hazelnut crunch
- 5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
- 1 cup crisp rice cereal
- 1/3 cup hazelnuts, toasted, husked, finely chopped*
- Mousse
- 10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
- 1 1/4 cups chilled heavy whipping cream
- 1/8 teaspoon (scant) salt
- 3 tablespoons water
- 3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)
- Additional unsweetened cocoa powder
- Powdered sugar
Filipino Shrimp Tamarind Soup-Sinigang ng Hipon
By Janet-2
Peel shrimp and set aside
- 1 Kilograms uncooked Shrimp
- 1 pack Sinigang Mix - tamarind mix
- 1/2 cup Onion (diced)
- 3 big tomatoes (quartered)
- 2 cups Radish (sliced) or water chestnut
- 1 bundle Stringbeans or Sitaw
- 1 bundle Philippine Spinach or Kangkong (cut into 2″ long) or bok choy
- 3 pieces long green pepper
- 10 cups ricewash or water
- Salt or Patis (fish sauce)
Rugelach - Classic Recipe
By Janet-2
1. Combine the flour and salt
- 2 cups flour
- 1/4 teaspoon salt
- 1 package (8 ounces) cold cream cheese, cubed
- 2 sticks (1 cup) cold unsalted butter, cubed
- 1 teaspoon vanilla
- 1 egg yolk
- 1 batch filling (see ideas below)
- Powdered sugar
Braised Orange Duck
By Janet-2
Prick duck all over with a skewer
- Braising Sauce:
- 1 duckling (4 to 5 lbs), cleaned
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. rice vinegar
- 1 tbsp. dark soy sauce
- t tbsp. honey
- 2 1/2 cups chicken broth
- 3 tbsp. grated orange zest
- 1 1/2 cups orange juice
- 2 tbsp. regular soy sauce
- 2 tbsp. lemon juice
- 2 tbsp. packed brown sugar
- 1 piece (about 1 1/2 inch square) dried orange peel, soaked and julienned
- 1 1/2 tbsp. cooking oil
- 4 walnut-sized shallots, sliced
- 2 tbsp. brandy
- 2 tbsp. orange-flavored liqueur
- 1/2 tsp. cornstarch dissolved in 1 tsp. water
Bouillabaisse
By Janet-2
Provençal bouillabaisse starts with good olive oil, onions, garlic, fennel, tomatoes, saffron, and a bouquet garni
- For the soup:
- 1/2 cup olive oil
- 2 pounds fish scraps (heads and bones from white fish and flatfish) or whole fish, cleaned; see headnote
- 2 small (5 to 8 ounces total) fennel bulbs (tough outer layers and cores discarded), coarsely chopped
- 2 medium onion, coarsely chopped (about 2 1/2 cups)
- 2 or 3 medium cloves garlic, minced
- 8 cups store-bought fish stock
- 2 14-ounce cans no-salt-added chopped tomatoes, plus their juices
- Pinch saffron threads
- 2 to 3 teaspoons sweet paprika
- 1/2 teaspoon chili powder (optional)
- Salt
- 3 to 4 pounds skin-on or skinless mixed white fish (see headnote)
- For the rouille:
- 1 or 2 fresh or dried red thai chili peppers, stemmed and seeded (if using fresh)
- 2 medium cloves garlic
- 3 to 4 tablespoons plain dried bread crumbs, plus more as needed
- 1 tablespoon olive oil
- 1/3 cup store-bought fish stock, plus more as needed
Waffles
By Janet-2
Mix all the dry ingredients in one bowl
- 2 cups flour
- 1 tbsp.sugar
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- ___ powdered buttermilk (last 6-8 mos. in the fridge)
- 2 large eggs
- 1/2 tsp. vanilla
- 1/2 cup sour cream
- 1/4 cup vegetable oil (not butter since it contains 20% water and will make your waffles mushy rather than crispy on the outside.
- 1 1/4 cup seltzer
Ricky Bobby
By Janet-2
Slice cucumber. Squeeze half a lime in glass
- 1 1/2 oz.gin
- maurin blanc
- juice of 1/2 lime
- slice of cucumber
- fever tree soda
Chocolate Pecan Pie Bar (German)
By Janet-2
Preheat oven to 350°. Arrange pecans in a single layer of a shallow baking pan
- 3 cups pecan halves
- 1 & 3/4 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 & 1/2 cups semisweet chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 cup sweetened flaked coconut