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Recipes
Cauliflower-Spicy Whole Roasted
By daiseyduck
Use Your Head Forget florets--roast the whole damn cauliflower
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Freeze & Preserve Fresh Herbs in Olive Oil
By daiseyduck
How to preserve fresh herbs
- Choose firm, fresh herbs, ideally from the market or your own garden.
Marshmallow Crispy Lemon Pie recipe
By daiseyduck
soft light dessert
- 1-1/2 1-1/2
- Tbsp. butter
- 1/4 1/4
- cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
- 4 4
- cups JET-PUFFED Miniature Marshmallows
- 3 3
- cups crisp rice cereal
- 1 1
- pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1-1/2 1-1/2
- cups cold milk
- 5 5
- fresh strawberries, cut in half
Millionaires Shortbread
By daiseyduck
3 layer shortbread
- Carmel Layer:
- Shortbread
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 (14-ounce)cans sweetened condensed milk
- 2 tablespoons butter
- Chocolate Topping:
- 3/4 pound good-quality milk chocolate.
French-Style Pot-Roasted Pork Loin
By daiseyduck
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
P.F. Chang's Chicken Lettuce Wraps
By daiseyduck
This iconic dish became a copycat at many restaurants during the low-carb craze
- 8 dried shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons water
- Salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 5 tablespoons vegetable oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chiles (optional)
- 8 ounces can bamboo shoots, minced
- 8 ounces can water chestnuts, minced
- 1 package Chinese rice noodles, prepared according to package
- Iceberg lettuce leaves
Mackenzie
By daiseyduck
The smell of Chai Tea is a sure sign the Holiday season is here! Whether you prefer your Chai Tea hot or cold, this...
- 3 cups water
- 3 cups milk
- 6-8 black tea bags
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
Williams-Sonoma Editors
By daiseyduck
Braised in the Italian style, these fork-tender veal shanks are the perfect cold-weather dish
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground pepper, to taste
- 6 veal shanks, each 8 to 10 oz.
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, coarsely chopped
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 Tbs. tomato paste
- 1 cup dry red wine
- 2 Tbs. veal demi-glace
- 1 can (14 oz.) diced tomatoes, drained
- 3 cups chicken or beef stock
- 2 Tbs. chopped fresh thyme
- Chopped fresh flat-leaf parsley for garnish
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground pepper, to taste
- 6 veal shanks, each 8 to 10 oz.
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, coarsely chopped
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 Tbs. tomato paste
- 1 cup dry red wine
- 2 Tbs. veal demi-glace
- 1 can (14 oz.) diced tomatoes, drained
- 3 cups chicken or beef stock
- 2 Tbs. chopped fresh thyme
- Chopped fresh flat-leaf parsley for garnish
- Pasta or polenta for serving
- .
Tarragon-Cream Chicken and Polenta Potpies
By daiseyduck
Directions: In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery with leafy greens, chopped
- Salt and pepper
- 1 cup frozen peas
- 1-1/2 pounds chicken tenders, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup quick-cooking polenta
- 1 cup shredded gruyère cheese
- 5 tablespoons butter
- 2 tablespoons flour
- 6 sprigs fresh tarragon, leaves chopped and stems discarded
- 2 teaspoons Dijon mustard
Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw
By daiseyduck
Recipe courtesy Luis Bruno (EAT IT, pg
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 limes, juiced
- 1 (16-ounce) package coleslaw mix
- 1/4 cup chopped fresh cilantro leaves, chopped
- 1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)
- 1 tablespoon barbeque seasoning (recommended: Bruno's Smoked BBQ Chipotle Seasoning)
- Canola oil, for frying
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 pound medium shrimp (26/30 count), peeled and deveined
- 2 tablespoons adobo seasoning (recommended: Bruno's Dry Adobe Seasoning)
- 6 (8-inch) flour tortillas