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Recipes

Classic Gingerbread Cake

Classic Gingerbread Cake

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1. Adjust oven rack to middle position and heat oven to 350°

  • 3/4 cup stout (Guinness)
  • 1/2 tsp baking soda
  • 2/3 cup mild molasses
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1 1/2 cup (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
  • 2 T ground ginger (you can decrease the amount of dried ginger to 1 tablespoon)
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp finely ground black pepper
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 T finely grated fresh ginger
4.4/5 (17 Votes)

Flash-Fried Chicken

Flash-Fried Chicken

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1.) Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt

  • 3 cups low-fat, low-sodium chicken broth
  • Salt
  • 4 skinless, bone-in chicken thighs
  • 2 quarts grapeseed oil
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons celery salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups low-fat buttermilk
0/5 (0 Votes)

Buffalo Wings

Buffalo Wings

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For the Sauce: Melt butter in small saucepan over low heat

  • Sauce:
  • 4 T unsalted butter
  • 1/2 cup hot sauce, preferably Frank's Louisana Hot Sauce
  • 2 T Tabasco sauce
  • 1 T dark brown sugar
  • 2 tsp cider vinegar
  • Wings:
  • 1-2 quarts peanut oil (or vegetable oil) for frying
  • 1 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp table salt
  • 3 T cornstarch
  • 3 lbs. chicken wings (18 wings), cut up
  • Creamy Blue Cheese Dressing
  • 2 1/2 oz. blue cheese, crumbled (about 1/2 cup)
  • 3 T buttermilk
  • 3 T sour cream
  • 2 T mayonnaise
  • 2 tsp white wine vinegar
  • 4 stalks celery, cut into think sticks
  • 2 medium carrots, peeled and cut into thin slices
0/5 (0 Votes)

Puree of Roasted Seasonal Vegetables

Puree of Roasted Seasonal Vegetables

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1.) Preheat oven to 375°

  • 1 Butternut Squash, peeled and seeded
  • 3 Sweet Potatoes, peeled
  • 5 Carrots, peeled
  • 2 Sweet Onions, peeled
  • Garlic, small head
  • 4 Tbsp. Olive Oil
  • 1 tsp. Dried Sage
  • Olde Thompson All-Natural Black Pepper & All-Natural Sea Salt, to taste
4/5 (1 Votes)

Escarole Salad with Apples and Pecans

Escarole Salad with Apples and Pecans

By

1.) In a large bowl, whisk together oil, vinegar, Dijon and 1 Tbsp water

  • 1 Tbsp olive oil
  • 1 Tbsp white-wine vinegar
  • 2 tsps Dijon mustard
  • coarse salt and ground pepper
  • 1 head escarole (1 lb.), cored, trimmed and torn into bite-size pieces
  • 1 apple, halved, cored and thinly sliced
  • 1/2 cup pecans, toasted
5/5 (1 Votes)

Watermelon, Lime and Mint Granita

Watermelon, Lime and Mint Granita

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1.) Working in two batches, puree the watermelon in a food processor

  • 9 cups (about 4 lbs. with the rind) seeded and cubed watermelon
  • 1 cup fresh mint leaves, finely chopped, plus more for garnish
  • 1/3 cup fresh lime juice
  • 1/3 cup sugar
0/5 (0 Votes)

Marasca Fizz

Marasca Fizz

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Moisten the outer rim of a flute with 1/2 ounce maraschino cherry syrup and coat with superfine sugar

  • 3 maraschino cherries, plus 3/4 ounce syrup from the jar
  • Superfine sugar
  • 3 dashes of Angostura bitters
  • 2 brown sugar cubes
  • 1/2 ounce Cherry Heering or cherry liqueur
  • 4 ounces chilled Champagne
0/5 (0 Votes)

Rice Pudding

Rice Pudding

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1.) In a large saucepan, bring rice, sugar, salt and 4 1/2 cups milk to a boil over medium-high

  • 1 cup Arborio rice
  • 1/2 cup sugar
  • 1/4 tsp coarse salt
  • 4 3/4 cups whole milk, divided
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup heavy cream
  • ground cinnamon, for serving
4.3/5 (11 Votes)

Luscious Lemon Bars

Luscious Lemon Bars

By

Adjust oven rack to lower-middle position and heat oven to 325°

  • For Crust:
  • 1 cup all-purpose flour
  • 1/8 tsp. salt
  • 1/2 cup confectioner's sugar
  • 1 stick (8 Tbs.) butter, melted but not hot
  • For Filling:
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/2 Tbs. all-purpose flour
  • 6 Tbs. juice from 2 lemons
  • 2 tsps. finely grated lemon zest
4.5/5 (2 Votes)

Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps

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1.) Heat broiler, with rack 4 inches from heat

  • 1 1/2 lb. flank steak
  • coarse salt and ground pepper
  • 1 package (3.75 ounces) cellophane or bean-thread noodles
  • 2 Tbsps vegetable oil
  • 6 scallions, 3 sliced and 3 cut into thirds
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 8 leaves Boston lettuce
  • 1 ripe mango, peeled, pitted and cut into strips
0/5 (0 Votes)