Adrienne30343's profile page
Recipes
Thick and Chewy Chocolate Chip Cookies
By adrienne30343
1. Heat oven to 325°. Adjust oven racks to upper- and lower-middle positions
- 2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 12 T unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup brown sugar (light or dark), 7 ounces
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 - 2 cups chocolate chips or chunks (semi or bittersweet. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.)
Dear Abby's Famous Pecan Pie
By adrienne30343
1.) Heat oven to 350° F 2
- Unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup firmly packed dark brown sugar
- 3 eggs, slightly beaten
- 1/3 cup butter, melted
- 1/3 - 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup pecan halves (heaping)
Potato Salad
By adrienne30343
1.) Place the potatoes and 2 Tbsp of salt in a large pot of water
- 3 lbs. small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tbsp Dijon mustard
- 2 Tbsp whole-grain mustard
- 1/2 cup fresh dill, chopped
- Freshly ground black pepper
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
Strawberry Mojito
By adrienne30343
In a cocktail shaker, muddle the lemon with the mint leaves and whole strawberry
- 2 lemon wedges
- 6 to 8 mint leaves, plus 1 mint sprig for garnish (optional)
- 1 strawberry, plus 1 strawberry half for garnish
- Ice cubes, plus crushed ice
- 2 ounces aged rum
- 3/4 ounce fresh lemon juice
- 1/2 ounce sugarcane syrup or agave nectar
Spanish Tortilla
By adrienne30343
1.) Heat olive oil in a 9-or 10-inch skillet over medium heat
- 4 T olive oil
- 1 lb. Idaho potatoes (peeled and cut into 1-inch pieces)
- 1/2 cup yellow onion (peeled and diced into 1/4-inch pieces)
- 1/4 cup chorizo (finely diced into 1/4-inch pieces)
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 4 eggs (beaten)
Strawberry Shortcakes with Meyer Lemon Cream
By adrienne30343
1.) Make the BISCUITS: Preheat oven to 375°
- Biscuits:
- 1 1/2 cups AP flour, plus more for dusting
- 3/4 cup cake flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter, cubed plus 1 1/2 Tbsp melted butter
- 1 cup heavy cream
- 1 1/2 Tbsp turbinado sugar
- Lemon Cream:
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice, preferably from Meyer lemons
- 2 1/2 Tbsp sugar
- 1 large egg
- 1 large yolk
- pinch of salt
- Strawberries:
- 2 pints strawberries, quartered
- 2 Tbsp sugar
Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil
By adrienne30343
1.) Preheat oven to 375°
- 6 brioche rolls
- 1/3 cup pumpkin seed oil
- 4 to 6 ounces of Stilton cheese
- 3 green Comice or Anjou pears (cut into thin wedges)
- 1/2 cup toasted pumpkin seeds
Negroni
By adrienne30343
Fill a pint glass with ice
- Ice
- 1 ounce gin, preferably London dry
- 1 ounce Campari
- 1 ounce sweet vermouth
- 1 orange twist, for garnish
Minted Baba Ghanoush
By adrienne30343
1.) Preheat broiler. Prick each eggplant all over with a fork
- 2 (1-lb.) eggplants
- 1 clove garlic (or more to taste)
- 3 T fresh lemon juice
- 2 T olive oil
- 1 T tahini
- 1 tsp kosher salt
- 2 T chopped fresh mint
- 2 T flat-leaf parsley
Salmon with Escarole and Lemon
By adrienne30343
1.) Thinly slice off both ends of one lemon
- 2 lemons
- 1 Tbsp olive oil
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 heads escarole (2 lbs. total), cored, trimmed and coarsely chopped
- 4 boneless, skinless salmon fillets (6 ounces each)
- coarse salt and ground pepper