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Recipes
Crispy Potato Latkes
By daiseyduck
We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk ...
- 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
- 1/2 cup grated onion
- Salt and pepper
- 2 large eggs, lightly beaten
- 2 teaspoons minced fresh parsley
- Vegetable oil
Roasted Lemon Chutney
By daiseyduck
Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to ...
- 1/4 cup / 1 oz / 30g finely chopped red onions or shallots
- 3 small lemons (4 to 5 oz each)
- 1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
- 1 tablespoon honey, plus more to taste
- kosher or sea salt and freshly ground black pepper
- 2 tablespoons chopped basil or mint
Ultimate Ginger Cookie
By daiseyduck
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Crunchy Oven-Fried Fish
By daiseyduck
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 4 large slices white sandwich bread, torn into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- Salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 1 small shallot, minced (about 2 tablespoons)
- 1/4 cup plus 5 tablespoons unbleached all-purpose flour
- 2 large eggs
- 2 teaspoons prepared horseradish (optional)
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
- Lemon wedges
Chocolate Cupcakes with Coffee Cream Filling
By daiseyduck
Recipe courtesy Paula Deen
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- Coffee Cream Filling, recipe follows
- Coffee Buttercream, recipe follows
- Chocolate covered coffee beans, for garnish, optional
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup coffee-flavored liqueur
- 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup strong brewed coffee
Lovin' Onions
By daiseyduck
Preheat oven to 350 degrees F
- 1 tablespoon butter
- 7 onions, coarsely chopped (about 7 cups)
- 1/2 cup self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
- 1 1/4 cups (5 ounces) shredded Monterey jack cheese, divided
- 1 tablespoon jarred jalapeno peppers, drained and chopped, optional
German Chocolate Cake With Coconut-Pecan Cajeta Frosting
By daiseyduck
Recipe courtesy Bobby Flay for Food Network Magazine
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 1/2 cups firmly packed light muscovado sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups strong brewed black coffee, at room temperature
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cups whole milk
- 1 3/4 cups unsweetened coconut milk
- 1 cup goat's milk or additional whole milk
- 3/4 cup plus 1 tablespoon granulated sugar
- Seeds scraped from 1/2 vanilla bean
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter, cut into small pieces, cold
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 teaspoons coconut rum (optional)
- 1 1/4 cups coarsely chopped pecans, toasted
- 1 1/4 cups sweetened shredded coconut, toasted
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 2 tablespoons light corn syrup
- 1/2 cup sweetened shredded coconut, toasted, for garnish
- 1/4 cup chopped pecans, toasted, for garnish
- Coconut Whipped Cream, for serving
P.F. Chang's Chicken Lettuce Wraps Copy Cat Recipe | The Stir
By daiseyduck
They're the perfect mix of protein and crunch, spicy and cool; and even though they're on the appetizer menu, I fin...
- 8 dried shiitake mushrooms or 8 fresh shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons water
- salt and pepper
- 1 1/2 lbs ground chicken
- 5 tablespoons oil
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 1 (8 ounce) can bamboo shoots, minced
- 1 (8 ounce) can water chestnuts, minced
- 1 (2 ounce) package cellophane noodles, prepared according to package
- Cooking Sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 12 leaves iceberg lettuce, cups
Chocolate Strawberry Shortcakes
By daiseyduck
Position a rack in the middle of the oven; preheat to 400 degrees
- For the toppings:
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 3 ounces milk chocolate, roughly chopped
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Raw or turbinado sugar, for sprinkling
- 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
- 1/4 cup granulated sugar
- 1 cup heavy cream
Starbucks Cranberry Bliss Bars
By daiseyduck
A copycat recipe of Starbucks secret recipe
- Cake:
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup diced dried cranberries
- 6 ounces white chocolate, cut into chunks
- Frosting:
- 4-ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup diced dried cranberries
- Drizzled Icing:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons vegetable shortening