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Recipes
Disneyland Bengal Barbeque Spicy Beef Skewers Recipe
By ctozzi
Directions - Korean Sauce Heat a teaspoon of vegetable oil gently in a sauce pan
- Ingredients - Korean Sauce
- 1 Teaspoon of vegetable oil
- 1 Tablespoon fresh crushed garlic
- 1 Tablespoon Fresh lemon juice.
- 2 Tablespoons of brown sugar
- 3 Tablespoons Sesame Oil
- 1 Tablespoon ground Black Pepper
- 1 Teaspoon crushed Red Pepper flakes
- 1/2 Teaspoon Ground Cayenne
- 2/3 Cup Soy Sauce
- 1 Cup Water
- 1 Tablespoon Corn Starch
- Ingredients - Beef
- 18 one-ounce pieces Sirloin Beef Chunks
- 6 Bamboo Skewers
- 1 part Soy Sauce
- 2 parts Lemon Juice
- 1 part water and several grinds of pepper
Chi-Chi's Baked Chicken Chimichangas (CopyCat)
By ctozzi
Preheat the oven to 450 degrees F
- 2 1/2 cups chicken, cooked, shredded
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 tablespoon chili powder
- 16 ounces salsa
- 1/2 teaspoon cumin
- pinch of salt
- 6 − 10 inch flour tortillas
- 1 cup refried beans
- Olive oil (for basting)
- Sour Cream
- Guacamole
Red Lobster Cheese Biscuits
By ctozzi
1) To cold water, add Bisquik and cheese, blending in a mixing bowl
- DOUGH:
- 1 1/4 lbs. Bisquik
- 3 ounces freshly shredded cheddar cheese
- 11 ounces cold water
- GARLIC SPREAD:
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley
Best-Ever Barbecued Ribs
By ctozzi
• Preheat oven to 350°
- 2 1/2 tablespoons kosher salt (reviews say enough salt in bbq sauce)
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
German Chocolate Bombes
By ctozzi
Make the cake Position a rack in the center of the oven and heat the oven to 325°F
- For the cake
- Cooking spray
- 4 oz. unsweetened chocolate, chopped (about 1 cup)
- 1 oz. (1/4 cup) natural cocoa powder
- 1-1/2 cups boiling water
- 7 oz. (1-1/2 cups) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1-1/2 cups packed dark brown sugar
- 8 oz. (1 cup) unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp. pure vanilla extract
- For the coconut-pecan filling
- 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
- 3 oz. (2/3 cup) pecans, toasted and cooled
- 2/3 cup granulated sugar
- 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
- 6 large egg yolks
- 1 5-oz. can evaporated milk
- 1/2 tsp. pure vanilla extract
- For the chocolate mousse
- 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
- 3-1/2 oz. (7 Tbs.) unsalted butter
- 2 large eggs, separated
- 1 Tbs. granulated sugar
- 3/4 cup heavy cream
- 1/4 tsp. pure vanilla extract
- Pinch kosher salt
- For the glaze
- 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
- 2 Tbs. light corn syrup
- 1 cup heavy cream
Pumpkin Donuts
By ctozzi
I’m REALLY appreciative of moist, tender cake doughnuts that are baked, not deep-fried
- Place the following in a mixing bowl:
- Preheat oven to 350*
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
Italian Peach Cookies
By ctozzi
Peach cookies that are almost too pretty to eat
- FILLING:
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 6 cups all-purpose flour
- Peach jam
- DECORATING:
- Peach Liqueur
- Yellow & red food coloring
- Super fine sugar
- Mint Leaves
Luscious Four-Layer Pumpkin Cake Recipe
By ctozzi
HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 ounces) COOL WHIP® Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped PLANTERS® Pecans
Easter Lamb Cake - {Torta Di Agnello}
By ctozzi
Preheat the oven to 350 degrees
- CAKE:
- 2 cups cake flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/2 pound unsalted butter or margarine - (2 sticks)
- 1 cup sugar
- 2 teaspoons grated lemon zest
- 1 teaspoon grated orange zest
- 1 tablespoon vanilla
- 1 teaspoon almond extract
- 4 large eggs
- 1/2 cup finely-ground hazelnuts
- FROSTING:
- 1/2 cup solid vegetable shortening
- 8 tablespoons unsalted butter - (1 stick) softened
- 8 cups confectioners' sugar
- 1 tablespoon almond extract
- Currants for the lamb's eyes
- Almond confetti
- Colored ribbon
Original Bisquick Baking Mix Copy Cat
By ctozzi
- 6 cups all purpose flour
- 3 Tablespoons baking powder
- 2 Tablespoons powdered sugar
- 1-1/2 teaspoons table salt
- 3/4 teaspoon baking soda
- 1/2 cup plus 1 Tablespoon canola oil
- Whisk dry ingredients together. Mix well.
- Using an electric mixer, slowly stir in
- canola oil. Mix until all lumps are gone
- and mixture is a uniform texture - about
- 1 minute.
- Store in an airtight container.
- Use as an exact substitute for Bisquick
- in recipes. Original Bisquick does not
- contain powdered milk. Neither does this
- copycat recipe.