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Recipes
Chewy Brownies
By Janet-2
Position a rack in the center of the oven and heat the oven to 350 degrees F
- 1/4 - 1/4 lb. (1/2 cup) unsalted butter, more for the pan
- 1/4 - 1/4 lb. unsweetened chocolate
- 1 1/2 - 1 1/2 cups granulated sugar
- 1/4 - 1/4 tsp. salt
- 2 - 2 tsp. vanilla extract
- 2 - 2 large eggs, room temperature
- 4 1/2 - 4 1/2 oz. (1 cup) all-purpose flour
- 2 - 2 tbsp. unsweetened natural cocoa powder (not Dutch-processed)
Rugelach
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
- Equipment
- Food processor
- Rolling pin
- Pizza cutter or sharp knife
- Baking sheets
- Parchment or non-stick baking sheet liners
Cauliflower (creamy) Soup
By Janet-2
Combine the leeks, onions, cauliflower, bay leaves and chicken broth in a large soup pot and bring to a boil
- 8 leeks (trimmed, finely chopped)
- 2 medium onions, finely chopped (about 1 cup)
- 1 cauliflower head, finely chopped (about 6 cups)
- 4 bay leaves
- 4 cups reduced sodium chicken broth
- 2 2/3 cup nonfat milk, heated
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- chopped fresh chives for garnish
Roasted Kabocha Squash Soup
By Janet-2
Preheat oven to 400°F. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut t...
- A half a large kabocha squash, seeded (about 3 to 4 pounds for the half)
- 1 Tbsp olive oil
- Salt
- 1 1/2 Tbsp olive oil
- 2 cups chopped or sliced onions
- 2 ribs of celery, sliced
- 3 cloves garlic, chopped (about 1 Tbsp)
- 1 1/2-inch piece of fresh ginger root, peeled and grated
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups of chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Garnish with lime juice and chopped fresh cilantro
Champagne Cocktail
By Janet-2
Place the sugar cube on the bottom of a Champagne flute or coupe glass
- 1 sugar cube
- 4 to 6 dashes Angostura or other aromatic bitters
- Chilled Champagne
- Garnish: lemon twist
Chocolate Zucchini Bread
By Janet-2
Preheat oven to 350 degrees F
- Chocolate Zucchini Bread
- Ingredients
- 3 3
- cups all-purpose flour
- 1 1
- tablespoon baking powder
- 1 1/2 1 1/2
- teaspoons ground cinnamon
- 1 1
- teaspoon salt
- 2 2
- eggs, lightly beaten
- 2 1/2 2 1/2
- cups coarsely shredded, unpeeled zucchini
- 2 2
- cups sugar
- 1 1
- cup vegetable oil
- 2 2
- teaspoons vanilla
- 1 1
- cup chopped walnuts or pecans (optional)
- 1 1/4 1 1/4
- cups dark chocolate pieces
- Directions
Pureed Mushroom Soup
By Janet-2
In a large pot, heat the oil over medium heat
- 2 tbsp. olive oil
- 1 onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- coarse salt and freshly ground pepper, to taste
- 20 oz. button mushrooms, trimmed and quartered
- 1 baking potato, peeled and cut into 1" chunks
- 2 sprigs thyme, leaves taken off the stem
- 2 14.5 oz. cans of reduced sodium chicken stock
Ube Halayang
By Janet-2
On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes
- 1 kilo ube yam root
- 1 can (14 ounces) evaporated milk or coconut milk
- 2 cans (12 ounces) condensed milk
- 1/2 cup butter or margarine
- 1/2 teaspoon of vanilla (optional)
Crab Dip
By Janet-2
from Tyler Florence on Food Network
- 1 1/2 cups (12 oz) crab meat, drained and picked over
- 1/2 cup mayonnaise (maybe less)
- 1 container cream cheese
- 1 tbsp. Dijon mustard
- 1/2 tbsp. fresh lemon juice
- 1 tbsp. extra virgin olive oil
- parsley, chopped
- chives, chopped
- salt, pepper
Chocolate Coconut Cookies
By Janet-2
In the top of a double boiler, over simmering water, heat milk and chocolate until the chocolate melts
- 1 (14 ounce) can sweetened condensed milk
- 3 ounces unsweetened chocolate
- 2 cups shredded coconut
- 1 cup pecan pieces
- 1 teaspoon vanilla
- 1 dash salt