Mynance's profile page
Recipes
Carrot Cake Roulage
By mynance
Line 13 x 10 inch jelly pans with wax paper and spray with PAM
- 4 large eggs
- 1/2 cup water
- 1 package spice cake mix (Duncan hines)
- 1 cup grated carrot
- 3 tbsp sugar, divided
- 1 can crushed pineapple in heavy syrup
- 2 containers of ready to spread cream cheese frosting (16 oz)
- 1/2 cup copped pecans, toasted
- Additional powerdr sugar
- Garnish: toasted chopped pecans
Buffalo Chicken Dip
By mynance
Great game day dip!
- INGREDIENTS
- 1 - 2 Two chicken breasts, cooked and diced (depends on size and how much you like)
- 1 block of Cream Cheese, softened so you can spread (sometimes if I’m making a large pan I add another ½ block)
- Buffalo Hot Sauce
- Blue Cheese Salad dressing
- Cheddar Cheese
Peppermint Chocolate Truffle Recipe
By mynance
Place the cream in a small pot over medium heat and bring it up to a bubble
- Peppermint Chocolate Truffle Recipe
- Makes 16 to 18 (1-inch) truffles
- 1/2 cup heavy cream
- 8 ounces plus 1 pound dark chocolate, finely chopped, divided
- 1/4 teaspoon salt
- Crushed peppermint candies or cocoa powder, for dredging
Roasted Wild Salmon & Asparagus with Double-Lemon Oil
By mynance
This is the type of super-easy, cooks-in-one-pan, tastes-amazing recipe that always appeals to me
- 1 large lemon
- 1 1/2 T + 2 tsp. + 2 tsp. extra virgin olive oil
- 1 lb. fresh asparagus
- salt and fresh ground black pepper to taste, both for asparagus and salmon
- 2 wild salmon pieces, about 6 oz. each (preferably with skin)
- fish rub for seasoning the salmon (optional, but good)
- Preheat oven to 450F/230C. Spray baking sheet with non-stick spray or brush with olive oil.
Steve's Shrimp Boil
By mynance
Pour over shrimp and cook on stovetop until they are pink and float
- Mix together 3-4 cans of beer opened the night before
- 8 oz white or cider vinegar
- 3 Tbs salt
- 3 Tbs celery seed
- 3 Tbs cracked pepper
- 2-1/2 Tbs red pepper
- 2 bay leaves
Baked Smores Cookie
By mynance
Preheat the oven to 375 degrees
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 1/2 cups flour
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 regular sized Hershey’s bars, broken into pieces
- 1-2 packages graham crackers, broken into squares
Parmesan and Thyme Crackers
By mynance
2006, Ina Garten, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 3 ounces grated Parmesan
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Mini Crab Cakes
By mynance
Mini Crab Cakes from Epicurious
- 8 ounces cream cheese room temperature
- 3/4 finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 tsp finely grated orange peel
- 1/2 tsp finley grated lemon peel
- 4 teaspoons plus 22 tablespoons chopped fresh chives, divided
- 1/4 tsp corase kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry coarsely shredded
- 1 cup panko (Japanese breakcrumbs)
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Insect Repellent
By mynance
There are particular essential oils that are particularly good for different types of bugs
- Insect Repellent
- Here is an easy repellent to make that has a shelf life of around six months. Label jars “mosquito,” “tick,” etc. for quick identification.
- 1 o to 25 drops essential oil
- 2 tablespoons vegetable oil (olive oil is fine)
- 1 tablespoon aloe vera gel (optional)
Guacamole with Lump Crabmeat
By mynance
Emeril's receipe. Chunks of lump crabmeat mix with jicama, jalapeños, red onion, tomatoes, and hot spice to creat
- 3 large ripe avocados, peeled, pitted, and cut into 1/2-inch pieces
- 3 tablespoon(s) fresh lime juice
- 1/3 cup(s) minced cilantro leaves
- 1 tablespoon(s) minced jalapeño
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) minced garlic
- 1/2 teaspoon(s) salt
- 1/4 tablespoon(s) cayenne
- 1/2 cup(s) minced red onions
- 1/2 cup(s) finely chopped seeded tomatoes
- 1/2 cup(s) finely chopped fresh jicama
- 2 teaspoon(s) extra virgin olive oil
- 1/2 pound(s) lump crabmeat, picked over for shells and cartilage