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Recipes
Glazed Pecan-Raisin Cake
By 1buttons
Preheat oven to 350 degrees
- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
- 4 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons ground nutmeg
- 1 teaspoon baking powder
- 2 1/4 cups packed light-brown sugar (1 pound)
- 6 large eggs
- 1/2 cup brandy
- 3 cups pecans, chopped (about 12 ounces)
- 3 cups raisins (1 pound)
- 1 cup confectioners' sugar
- 1 tablespoon plus 1 teaspoon orange juice
Chocolate Tuiles by Carla Hall
By 1buttons
step 1 ingredients 8 tablespoons Unsalted Butter 1/2 cup Granulated Sugar 1/3 cup Light Corn Syrup 1 1/2 ...
- 8 tablespoons Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/3 cup Light Corn Syrup
- 1 1/2 cups Almonds (finely ground)
- 1 tablespoon Cocoa Powder
- 1 tablespoon Flour
- 1/2 teaspoon Table Salt
- 1 teaspoon Vanilla Extract
- Chocolate Mousse (to serve)
Carla Hall's Chocolate Mousse
By 1buttons
step 1 ingredients 4 ounces Bittersweet Chocolate (chopped) 2 tablespoons Unsalted Butter 2 tablespoons Stro...
- 4 ounces Bittersweet Chocolate (chopped)
- 2 tablespoons Unsalted Butter
- 2 tablespoons Strong Coffee or Espresso
- 2 Large Eggs (separated)
- 1/8 teaspoon Cream of Tartar
- 6 tablespoons Granulated Sugar (divided)
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
- 2 tablespoons Almond Liqueur
- Toasted Sliced Almonds (to garnish)
- Chocolate Shavings for garnish
- Whipped Cream for garnish
Show-Stopping Crusted Cauliflower Casserole
By 1buttons
Preheat oven to 400 degrees F
- 2 tablespoons olive oil
- 8 ounces hot Italian sausage, casings removed
- 1 small yellow onion, sliced
- 2 stalks celery, sliced
- 3/4 cup cream
- 1 head cauliflower (about 5 cups), cut into florets
- 1 tablespoon sage, chopped
- 1 cup grated Parmesan or pecorino cheese
- 1 (8-inch) premade pie dough
- 1 egg, lightly beaten
Butternut Bisque
By 1buttons
Directions: Fit a steamer basket into a large pot with a tight-fitting lid
- Butternut Bisque
- Makes 6 to 8 servings
- 6 cups cubed butternut squash (1-inch cubes)
- 4 cups cauliflower florets
- 1/2 cup chopped onion (about 1 small onion)
- 1 teaspoon Italian or all-purpose seasoning
- 2 apples, peeled and chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 2 1/2 cups vegetable broth, plus more as needed
- 2 tablespoons maple syrup
Oven Fried Chicken
By 1buttons
1. Finely grate 1 teaspoon of zest from the lemon; set aside
- 1 lemon
- 1/2 cup low-fat milk
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
- 4 cloves garlic, peeled and smashed
- 2 pounds bone-in skinless chicken legs and thighs
- 2 slices whole wheat bread, (3-ounces)
- 1/4 cup yellow cornmeal
- 2 tablespoons grated Parmesan cheese, optional
- Kosher salt and freshly ground black pepper
Citrus Pull-Apart Bread
By 1buttons
Southern Living FEBRUARY 2014
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon granulated sugar
- 1 cup butter, softened and divided
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- Vegetable cooking spray
- Citrus Filling
- 2/3 cup powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons honey
- 1 large egg white
- Fresh Citrus Glaze
Chicken Enchiladas
By 1buttons
1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeno pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
Salt Cod Brandad
By 1buttons
Directions Place salt cod in a large glass bowl; add enough cold water to cover
- 1/2 pound salt cod
- 2 Yukon Gold potatoes, peeled
- Coarse salt
- 1/2 cup olive oil, preferably arbequina, plus more for drizzling
- 2 cloves garlic
- 2 dried guindilla peppers
- Juice of 1 lemon
- 1/2 cup fresh breadcrumbs
- 4 large eggs
- Toasted country bread, for serving
- Salsa Verde
Slow-Cooker Pork Tacos
By 1buttons
Directions Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish