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Recipes
Apple Ginger Pork Chops
By adrienne30343
1.) In a resealable plastic bag, add the chops, apple cider vinegar, 1 Tbsp extra-virgin olive oil, ginger, garlic,...
- 4 double center-cut pork chops, bone in
- 1/4 cup apple cider vinegar
- 2 Tbsp extra-virgin olive oil
- 2 tsp minced ginger
- 1 tsp minced garlic
- 2 Tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 cup white wine
- 1 cup sliced (1/4") yellow onions
- 2 cups cored and sliced (1/4") Granny Smith apples
- 1/2 cup raisins
- 2 Tbsp butter
Southern Fried Chicken
By adrienne30343
1.) In a medium bowl, beat the eggs with the water
- House Seasoning:
- 3 eggs
- 1/3 cup water
- 1 About 1 cup hot red pepper sauce (recommended Texas Pete)
- 2 cups self-rising flour
- 1 tsp freshly ground black pepper
- House seasoning, recipe follows
- 1 (1 to 2 1/2 lb) chicken, cut into pieces
- Oil for frying, preferably peanut oil
- 1 cup salt
- 1/4 cup freshly ground black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months. Yields 1 1/2 cups.
Creamy Vanilla Rice Pudding
By adrienne30343
1.) In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod and salt
- 6 cups whole milk
- 2/3 cup medium-grain white rice
- 1/3 cup granulated sugar
- 1 vanilla bean, split lengthwise and inside "caviar" scraped
- 3/4 tsp salt
Karidopita (Spiced Walnut Cake)
By adrienne30343
1.) Preheat oven to 325°
- For the Cake:
- 1 tsp baking soda
- 1/2 cup hazelnut liquor
- 1/2 cup orange juice
- 1/4 cup olive oil
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp ground cloves
- 1 cup semolina flour
- 1 cup chopped walnuts
- For the Syrup:
- 3 cups sugar
- 1/2 cup honey
- Zest and juice of one orange and one lemon
- 1 cinnamon stick
- 4 cups water
Fava Bean Puree
By adrienne30343
1.) Soak fava beans overnight in cold water, covering them with at least 3 inches of water
- 1 cup dried fava beans
- 1 clove garlic
- 1/2 cup extra-virgin olive oil (plus more for drizzling)
- Sea salt and freshly ground pepper
- 1 1/2 T capers (preferably salted and rinsed)
- 5 small arugula leaves
Red Hot Velvet Cake with Cinnamon Buttercream
By adrienne30343
Make the Red Hot Velvet Cake Layers: 1
- For the Red Hot Velvet Cake Layers:
- 1/3 cup dark unsweetened cocoa powder
- 2 Tbsp red gel food coloring
- 1/4 cup boiling water
- 6 Tbsp unsalted butter, softened, cut into small pieces
- 2 Tbsp vegetable shortening, at room temperature
- 1 2/3 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 2 1/2 cups cake flour
- 1 tsp fine salt
- 1 Tbsp cider vinegar
- 1 tsp baking soda
- For the Cinnamon Frosting:
- 1 1/2 cup sugar
- 1/4 cup AP flour
- 1 1/2 cup milk
- 1/4 cup heavy cream
- 1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into pieces
- 1 tsp pure vanilla extract
- 2 tsps cinnamon
- To Assemble Cake:
- Red Hots (cinnamon imperials) candies for decoration
Blueberry Pancakes
By adrienne30343
1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other in...
- 1 T lemon juice from 1 lemon
- 2 cups milk
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 T granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 large egg
- 3 T unsalted butter, melted and cooled slightly
- 2 tsp vegetable oil
- 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
Poached Salt Cod, Potato, Onion and Olive Stew
By adrienne30343
For the stew: 1.) Add the sliced garlic and onion to the olive oil and cook until translucent
- 3 Tbsp olive oil
- 2 large Spanish onions, sliced
- 2 cloves garlic, sliced
- 4 Yukon gold potatoes, diced, skin on
- 1/2 pint of pitted taggiasca olives
- Salt and pepper
- 4 quarts of fish stock
- 1 bunch of parsley
- 1 lb. of salt cod
- 1 bunch thyme
Masala-Spiced Chickpeas
By adrienne30343
1.) To make Masala: Mix spices in a small cup until blended
- Masala:
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground red cayenne pepper
- 1/4 tsp ground turmeric
- Chickpeas:
- 1/4 cup vegetable oil
- 2 cups finely chopped onion
- 2 cans (15-ounce) chickpeas, rinsed and drained
- 1 tsp coarsely ground black pepper
- 3/4 tsp salt
- 1 tsp fresh lemon juice
- 1/4 cup fresh cilantro, for garnish