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Recipes
Angela Lighty's Citrus Shortbread Sandwich Cookies
By 1buttons
step 1 ingredients 2 1/2 cups All-Purpose Flour 1 1/2 teaspoons Salt 1 cup Confectioners Sugar instru...
- For the Dry:
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Salt
- 1 cup Confectioners Sugar
- For the Wet:
- 2 1/4 sticks Unsalted Butter (softened)
- 1 teaspoon Pure Vanilla Extract
- zest of 1 Lemon
- 2 teaspoons Orange Zest
- For the Raspberry Filling:
- 2 pints Fresh or Frozen Raspberries
- zest and juice of 1 Lemon
- zest and juice of 1 Orange
- 1 cup Granulated Sugar
- pinch Salt
- Chocolate (for dipping)
- Powdered Sugar (for sprinkling)
English Muffin Bread
By 1buttons
1. Grease two 8½ by 4½-inch loaf pans and dust with cornmeal
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120 degrees
Southern Shrimp and Grits
By 1buttons
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2004
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon hot sauce (such as Tabasco)
- 1 1/2 pounds peeled and deveined large shrimp
- 2 bacon slices, chopped
- 1 cup frozen chopped onion
- 1/4 cup frozen chopped green bell pepper
- 1 1/2 teaspoons bottled minced garlic
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup chopped green onions, divided
- 5 cups water
- 1 1/2 cups uncooked quick-cooking grits
- 1 tablespoon butter
- 1 teaspoon salt
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
Bolognese Sauce
By 1buttons
Step 1 Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to...
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 ounces pancetta, cut into 1/4-inch pieces (2/3 cup)
- 2/3 cup minced yellow onion (1/2 medium)
- 2/3 cup minced carrot (2 medium)
- 2/3 cup minced celery (1 rib)
- 1 pound ground beef, such as chuck or sirloin
- 1 pound ground pork
- 3 tablespoons plus 1 teaspoon tomato paste
- 1 cup dry white wine
- 1 1/4 cups whole milk
- 5 sprigs thyme, tied into a bundle with kitchen twine
- 1 to 2 fresh bay leaves
- 1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill)
- 6 to 7 cups Basic Chicken Stock
- Coarse salt and freshly ground pepper
Mexican Chicken Casserole with Charred Tomato Salsa
By 1buttons
1. Preheat broiler. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray
- Salsa:
- Photo: Randy Mayor; Styling: Leigh Ann Ross
- Mexican Chicken Casserole with Charred Tomato Salsa
- Other Time: 1 hour, 10 minutes minutes
- Yield: 8 servings
- 8 plum tomatoes, halved and seeded
- 3 garlic cloves, peeled and crushed
- 1 small onion, peeled and chopped
- 1 seeded jalapeño pepper, quartered
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1/8 teaspoon black pepper
- Casserole:
- 1 cup chopped onion
- 1 cup fresh or frozen corn kernels
- 1 cup diced zucchini
- 1 cup chopped red bell pepper
- 3 cups shredded cooked chicken breast
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (10-ounce) can green chile enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 12 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) crumbled feta cheese
Black-Eyed Pea Fritters
By 1buttons
Directions Preheat oven to 350 degrees F
- 1 medium Vidalia onion, small dice (about 1 1/2 cups)
- 1/2 red bell pepper, small dice (about 1/2 cup)
- 1 clove garlic, minced
- Two 15.5-ounce cans black-eyed peas, rinsed and drained
- 1 tablespoons all-purpose flour
- 1 large egg
- 1 large green onion, green part chopped, plus more for garnish
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon cayenne pepper
- 1 cup fresh breadcrumbs
- 1/3 cup coconut oil
- 3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
- Kosher salt and freshly ground black pepper
- Onion Jam, recipe follows, for serving
- 1 1/2 teaspoons unsalted butter
- 2 Vidalia onions, julienned (if not in season, any sweet onion will do)
- 2 lemons, zested and juiced
- 1/4 teaspoon minced fresh ginger
- Kosher salt
- 1/2 cup firmly-packed brown sugar
- 1/4 teaspoon ground coriander
- Freshly ground black pepper
Cream Cheese Pound Cake
By 1buttons
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 3 cups (12 ounces) cake flour
- 1 teaspoon salt
- 4 large eggs plus 2 large yolks, room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 cups (21 ounces) sugar
- 24 tablespoons (3 sticks) unsalted butter, softened
- 6 ounces cream cheese, softened
Mediterranian Brunch Braid
By 1buttons
DIRECTIONS: Heat oven to 425°F
- skim ricotta cheese1/4cup crumbled feta cheese (1 oz)2tablespoons Fisher® Chef's Naturals® Pine Nuts, toasted*1can (13.8 oz) Pillsbury® refrigerated classic pizza crust1 1/2cups shredded Italian five
- cheese blend (6 oz)4plum (Roma) tomatoes, thinly slicedFresh basil sprigs, if desired
Strawberry Dream Cake
By 1buttons
INSTRUCTIONS 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 10 ounces frozen whole strawberries (2 cups)
- 3/4 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (9 ounces) cake flour
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- Frosting
- 10 tablespoons unsalted butter, softened
- 2 1/4 cups (9 ounces) confectioners' sugar
- 12 ounces cream cheese, cut into 12 pieces and softened
- Pinch salt
- 8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)
Potato Pierogi
By 1buttons
Step 1 Make the dough: In a medium bowl, whisk egg
- 1 large egg
- 2 tablespoons sour cream
- 1 cup milk
- 1 cup water
- 4 1/2 to 5 cups all-purpose flour, plus more for dusting
- 5 pounds (about 10 medium) baking potatoes, peeled and quartered
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 2 ounces cheddar cheese, (about 1/2 cup), grated
- 4 ounces cream cheese
- Coarse salt and freshly ground pepper
- 2 tablespoons cornmeal