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Recipes
Onion Pie
By daiseyduck
Grandma Domnanish's recipe
- 1/2 Cup Butter
- 5 med. Onions
- 5 strips of Bacon
- 1 1/4 Cup of Milk
- 5 Eggs
- 1/4 tsp. Nutmeg
- Salt
- Pepper
- Tobasca Sauce
Neiman Marcus Cookie
By daiseyduck
So I have to say with all the hype about the cookie, I was afraid I would be let down but I wasn't
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups uncooked regular oats
- 1 1/2 cups semisweet chocolate chips
- 4 ounces milk chocolate candy bar, coarsely chopped
- 1 cup chopped pecans
Crispy Buttermilk Onion Rings
By daiseyduck
Ever wonder how the restaurants make their onion rings so crispy-special? Now you can do it, too
- 3 4 3 4 3 or 4 Spanish-type onions
- 3 3 3 cups buttermilk
- 1 1 1 cup all-purpose flour
- 2/3 2/3 2/3
- cup cup water
- 1 1/2 1 1/2 1 1/2
- teaspoons teaspoons baking powder
- 1 1 1 teaspoon salt
- 1 1 1 egg, beaten
- 1 1 1 tablespoon vegetable oil, plus extra for frying
- 1 1 1 teaspoon lemon juice
- 1/4 1/4 1/4
- teaspoon teaspoon cayenne pepper
Stuffed Sweet Potatoes
By daiseyduck
A great change for you sweet potatoes
- 2 large sweet potatoes
- 4 oz. cream cheese
- 2 Tbs. butter
- 2 Tbs. heavy cream
- 1 Tbs. brown sugar
- 1 Tbs. maple syrup
- 1/4 tsp. cinnamon
- 1/2 C. Emerald Nuts, Pecan Pie flavored pecans, chopped
Bacon and Jalapeño Stuffing
By daiseyduck
Directions 1. Preheat the oven to 300°
- 1 pound potato bread, torn into 3/4-inch pieces (10 cups)
- 1 medium red onion, quartered
- 1 large leek, halved lengthwise, then widthwise
- 1 tablespoon olive oil
- 8 ounces smoked bacon, medium dice
- 2 celery stalks, roughly diced (1 1/2 cups)
- 1 large clove garlic, thinly sliced
- 1 1/2 cups low sodium chicken stock
- 2 jalapeños, seeded and finely diced (some seeds are OK)
- 1/2 cup packed fresh parsley leaves, finely chopped
- 1/4 cup fresh sage leaves, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon apple cider vinegar
- Zest of 1/2 lemon
Christmas Pasta
By daiseyduck
Heat a deep pot over medium high heat
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1/2 pound bulk hot Italian sausage
- 1 pound combined ground beef, pork and veal
- 1 medium carrot, peeled and finely chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup good quality dry red wine
- 1 cup prepared beef stock, paper container or canned
- 2 (32-ounce) cans chunky style crushed tomatoes
- A handful chopped flat leaf parsley leaves
- 1/4 teaspoon (a couple of pinches) allspice or cinnamon
- Coarse salt and black pepper
- 2 pounds penne rigate, cooked to al dente
- Grated Pecorino Romano, as an accompaniment
- Fresh, crusty bread, for mopping
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By daiseyduck
Recipe courtesy Tyler Florence
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Nashville-Style Hot Chicken
By daiseyduck
Directions 1. Make the brine: Place the chicken in a gallon-size Ziploc bag
- 8 chicken thighs
- 1 cup sliced dill pickles
- 1 cup dill pickle juice
- 1/2 cup water
- 1 habanero pepper, stem removed
- 1/4 cup kosher salt
- 2 teaspoons sugar
- 2 cups all-purpose flour
- 2 teaspoons sweet paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 4 About 4 cups canola oil, for frying
- 3 tablespoons cayenne pepper
- 3 teaspoons smoked paprika
- 3 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 4 teaspoons kosher salt
- 2 teaspoons sugar
- 4 cups canola oil
- 6 to 8 slices white bread
- 1/2 cup sliced pickles
- Toothpicks (optional)
Cajun Pecan-Crusted Catfish
By daiseyduck
Preparation: 1. Preheat oven to 375°F
- 1/2 * 1/2 cup nonfat plain yogurt
- 1/4 * 1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste , Tabasco
- 1/2 * 1/2 teaspoon dried oregano
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon garlic salt
- 2 * 2 cups cornflakes
- 1/2 * 1/2 cup pecan pieces
- 1 * 1 pound catfish fillets, about 1 inch thick, cut into 4 portions
Avocado Corn Salsa
By daiseyduck
This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato
- 1/2 avocado, diced
- 1/2 cup thawed frozen corn kernels
- 1 plum tomato, chopped
- 2 teaspoons chopped fresh cilantro
- Lime juice, to taste
- Salt, to taste