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Recipes
Flourless Chocolate Layered Mousse Cake
By fluteanjel
Make the cake:Preheat oven to 350
- For the cake:
- 2 sticks (1 cup) butter
- 12 oz bittersweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
- 2 Tbsp dark rum or liqueur of choice
- For the mousse:
- 4 Tbsp (1/4 cup) butter
- 10 oz semi-sweet chocolate
- 3 large eggs, separated
- 3 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 cup heavy whipping cream
- For the glaze:
- 4 oz semisweet chocolate
- 1/4 cup light corn syrup
- 1/2 cup heavy whipping cream
- 1 1/2 tsp vanilla extract
- For serving
- Fresh fruit, like raspberries (optional)
Oven-Fried Okra
By fluteanjel
Preheat oven to 450º. Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set as...
- 1 1/2 cups yellow cornmeal
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- Dash of ground red pepper
- 1/2 cup fat-free buttermilk
- 1 large egg, lightly beaten
- 1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)
- Cooking spray
Basic Banana Bread
By fluteanjel
1. Preheat oven to 350°. 2
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Cooking spray
- 1/3 cup powdered sugar
- 1 1/2 teaspoons 1% low-fat milk
Who Loves Ya Baby-Back?
By fluteanjel
Recipe courtesy Alton Brown
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Five Pounds of Chocolate Fudge
By fluteanjel
1. Combine first 3 ingredients in a large mixing bowl; set aside
- 2 (12-ounce) packages semisweet chocolate morsels
- 1 cup butter or margarine
- 1 (7-ounce) jar marshmallow cream
- 4 1/2 cups sugar
- 1 (12-ounce) can evaporated milk
- Butter or margarine
- 2 tablespoons vanilla extract
- 1 1/2 cups chopped pecans, toasted
Pumpkin-Cinnamon Streusel Buns
By fluteanjel
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes
- Buns:
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100° to 110°)
- 2 3/4 cups all-purpose flour, divided
- 1/2 cup Pumpkin Puree
- 1/2 cup 1% low-fat milk
- 1/4 cup butter, melted
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- Cooking spray
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- Glaze:
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
Pork and Hominy Chili
By fluteanjel
Heat oil in a large saucepan over medium-high heat
- 2 teaspoons canola oil
- 8 ounces boneless center-cut pork chops, trimmed and cubed
- 1 cup chopped onion (about 1 medium)
- 3/4 cup chopped green bell pepper
- 2 teaspoons bottled minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1/4 cup no-salt-added tomato paste
- 1 (15.5-ounce) can golden hominy, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup light sour cream
Almond Toffee
By fluteanjel
1. Place almonds in a baking pan
- 1 1/2 cups whole raw almonds
- 3 1/3 cups sugar
- 1 1/2 cups (3/4 lb.) butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 12 ounces bittersweet or semisweet chocolate, finely chopped
Chipotle Pulled-Pork Barbecue Sandwiches
By fluteanjel
Remove 1 chile from can; reserve remaining chiles and sauce for another use
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/4 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon olive oil
- 3 cups thinly sliced onion
- 2 teaspoons chopped fresh thyme
- 1 teaspoon sugar
- 6 (1/2-ounce) slices provolone cheese
- 12 sandwich-cut bread-and-butter pickles
- 6 (2 1/2-ounce) Kaiser rolls
Apple-Date Bars
By fluteanjel
Preheat oven to 325°. Lightly spoon 2 cups flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour (about 9 ounces)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups sugar
- 7 tablespoons butter, softened
- 1 large egg
- 2 large egg whites
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup chopped pitted dates
- 1 teaspoon all-purpose flour
- 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
- 1 1/2 cups chopped peeled Red Delicious apple (about 1 large)
- 1/2 teaspoon fresh lemon juice
- 2/3 cup chopped pecans
- Cooking spray