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Recipes
Waffles
By Hules728
Heat Waffle Iron Beat eggs with wire whisk
- 2 - 2 large eggs
- 2 - 2 cups of flour
- 1 3/4 - 1 3/4 Cups Milk
- 1/2 - 1/2 vegetable oil or melted butter
- 1 - 1 tablespoon granulated or brown sugar
- 4 - 4 teaspoons baking powder
- 1/4 - 1/4 teaspoon salt
Orzo Salad
By Hules728
Only need to make half of the dressing
- Red Wine Vinaigrette:
- 4 * 4 cups chicken broth
- 1 1/2 * 1 1/2 cups orzo
- 1 * 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 * 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 * 3/4 cup finely chopped red onion
- 1/2 * 1/2 cup chopped fresh basil leaves
- 1/4 * 1/4 cup chopped fresh mint leaves
- 3/4 * About 3/4 cup Red Wine Vinaigrette, recipe follows
- * Salt and freshly ground black pepper
- 1/2 * 1/2 cup red wine vinegar
- 1/4 * 1/4 cup fresh lemon juice
- 2 * 2 teaspoons honey
- 2 * 2 teaspoons salt
- 3/4 * 3/4 teaspoon freshly ground black pepper
- 1 * 1 cup extra-virgin olive oil
Chocolate Cake with Caramel Icing
By Hules728
Cake Cream butter and sugar; add eggs and milk with baking soda in it
- Cake
- 1 c. butter
- 2 c. sugar
- 3 eggs, beaten
- 1 c. buttermilk
- 2 1/2 c. flour
- 1/2 c. cocoa
- 1/2 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. vanilla
- 1 c. boiling water
- Icing
- 1 c. brown sugar
- 1/2 c. butter
Baked Crab Rangoons
By Hules728
HEAT oven to 350°F. MIX first 4 ingredients
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Apple Pie
By Hules728
Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, a...
- Pie Crust
- 2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
- 1/4 cup (50 grams) granulated white sugar
- 1/4 cup (55 grams) light brown sugar
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Coconut Lime Bread
By Hules728
Nutrition information: 292 Calories, 12g fat, 45g carbs, 1g Fiber, 3g protein
- 2 C Flour
- 1 C Sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 C coconut milk or milk
- 1/3 C butter melted
- 1 C flaked coconut, toasted
- 3/4 C lime marmalade, melted
- 1 Tbsp. lime marmalade, melted
- 1/4 cup chip or flake coconut, toasted
Macoroni and Cheese
By Hules728
Wisk egg into 1/2 the evaporated milk
- 3/4 - 3/4 pound cooked elbow noodles
- 1 - 1 can evaporated milk
- 1 - 1 egg
- 12 - 12 oz sharp cheddar cheese, shredded
- - Pepper
- 1 - 1 tsp mustard
- - Dash of tobasco
- 1/2 - 1/2 tsp salt
Raspberry and Vanilla Stack Cake
By Hules728
Nutrition Information: 295 Calories, 12g fat, 45g carbs, 1g fiber, 4g protein
- 1.5 C Flour
- 1.5 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, room temperature
- 1.5 C sugar
- 3/4 C milk
- 3 Tbsp. Butter
- 2 tsp. vanilla extract
- 1 1/4 C whipping Cream
- 2/3 C Raspberry jelly
Chicken Stock
By Hules728
Place the chicken and vegetables in a large stockpot over medium heat
- * 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- * 2 carrots, cut in large chunks
- * 3 celery stalks, cut in large chunks
- * 2 large white onions, quartered
- * 1 head of garlic, halved
- * 1 turnip, halved
- * 1/4 bunch fresh thyme
- * 2 bay leaves
- * 1 teaspoon whole black peppercorns
Stollen
By Hules728
Stollen can be stored, wrapped in plastic, at room temperature for up to 3 days
- 5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon ground mace
- 1/4 teaspoon freshly grated nutmeg
- 1 cup whole milk, warmed
- 5 ounces (1 1/4 sticks) unsalted butter, melted
- 1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
- 3 large eggs, lightly beaten
- 7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
- 5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
- 5 ounces blanched almonds (1 cup), coarsely chopped
- 4 ounces diced candied citron (2/3 cup; nutsonline.com)
- 2 ounces diced candied orange peel (1/3 cup; nutsonline.com)
- 2 ounces diced dried apricots (1/3 cup)
- Finely grated zest of 1 lemon
- Vegetable oil, for bowl
- 3 cups confectioners' sugar
- 5 tablespoons whole milk