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Recipes
Tacos al Carbon
By 1buttons
Julianna Grimes Bottcher, Cooking Light OCTOBER 2005
- Cooking spray
- 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
- 1 1/2 cups thinly sliced onion (about 1 medium)
- 1 (1-pound) flank steak, trimmed and thinly sliced
- 1 tablespoon chili powder
- 1 tablespoon fresh lime juice
- 2 1/2 teaspoons olive oil
- 3/4 teaspoon salt
- 8 garlic cloves, minced
- 8 (6-inch) corn tortillas
- 3 tablespoons chopped fresh cilantro
- 6 tablespoons fat-free sour cream
Beef Tagine with Butternut Squash
By 1buttons
1. Combine first 6 ingredients in a medium bowl
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
Apple-Cream Cheese Bundt Cake
By 1buttons
Robert Kindred, Seagoville, Texas, Southern Living SEPTEMBER 2011
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Michael Symon Braised Chipotle Pork Butt Tacos The Chew
By 1buttons
nstructions For the Pork Butt: Preheat oven to 300F
- ingredients
- kitchenware
- Dutch Ovennext
- step by step directions. We've Made
Layered Crepe Cake with Blueberries and Ricotta Cheese • Recipes • Hubert Keller
By 1buttons
Directions: To make crepe batter: Melt butter in small skillet over medium-high heat until the butter takes on a g...
- Ingredients:
- (Yields: serves 8-12)
- Crepe Batter
- 2 tablespoons butter
- 2/3 cup all purpose flour
- 2 teaspoons sugar
- 1 pinch salt
- 2 eggs
- 2/3 cups milk
- 1/2 teaspoon vanilla
- Ricotta Cheese Filling
- 1 1/2 cups ricotta cheese
- 5 ounces cream cheese,
- softened at room temperature
- 3 tablespoons powdered sugar
- Zest of 1 lemon
- Blueberry Sauce
- 2 cups blueberries
- 1/3 cup sugar
- Juice of 1/2 lemon
- 1 tablespoon butter
- 2 1/2 tablespoons cornstarch
- Butter for crepe pan
- Fresh mint, thinly sliced
- Powdered sugar for dusting
Deep-Dish Apple Pie
By 1buttons
Preheat the oven to 400 degrees F
- 4 pounds Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Pie Crust, recipe follows
- 1 egg beaten with 1 tablespoon water, for egg wash
Ron's Carrot Cake with White Chocolate Buttercream
By 1buttons
Directions Wet Ingredients: Preheat the oven to 350 degrees F
- Butter and flour, for greasing the pans
- 3 cups (13 1/2 ounces) all-purpose flour ( sift first, then gently spoon into measuring cup)
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 6 ounces chopped walnuts (2 1/4 cups)
- 5 ounces (1 cup) raisins
- 3 cups sugar
- 1 3/4 cups vegetable oil
- 1 tablespoon vanilla extract
- 6 eggs
- 1 1/2 pounds carrots, shredded (6 cups)
- Ron's White Chocolate Buttercream, recipe follows
- 1 1/2 cups sugar
- 9 large egg whites, at room temperature
- 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
- 8 ounces white chocolate, melted and cooled to room temperature
Shrimp and Pine Nut Spaghetti
By 1buttons
Maureen Callahan, Cooking Light OCTOBER 2009
- 8 ounces uncooked spaghetti
- 12 ounces peeled and deveined medium shrimp
- 2 tablespoons pine nuts
- 1 cup 1% low-fat milk, divided
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/3 cup finely chopped fresh basil
- 1/4 cup torn fresh basil leaves
Sally Lunn
By 1buttons
In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup sugar
- 1/2 cup warm water (110 to 115 degrees)
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs, lightly beaten
Red Velvet Cupcakes
By 1buttons
Directions Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)