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Recipes
Spinach and Cheddar Quiche
By wing118677
To prepare the crust In the bowl of a food processor, mix flour, sugar and salt to combine
- For the crust
- 1 1/2 cups flour
- 1/4 teaspoon fine salt
- 1 teaspoon sugar
- 1 stick cold butter, cut into small pieces
- 4-5 tablespoons ice water
- For the filling
- 1 10-ounce box frozen chopped spinach
- 1/2 cup onion chopped
- 1 tablespoon unsalted butter
- 1 1/4 cups extra sharp white cheddar cheese, shredded
- 4 eggs
- 2 cups light cream
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
Shrimp Scampi with Artichokes
By wing118677
1. Bring a large pot of salted water to boil and cook the pasta until al dente
- 3/4 pounds capellini (angel-hair pasta)
- 1/4 cup olive oil
- 1 pound peeled and deveined raw large shrimp
- 4 large garlic cloves, minced (about 2 tablespoons)
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 cooked artichoke hearts, sliced (see note above)
- 5 tablespoons unsalted butter
- 1/2 cup chopped fresh flat-leaf parsley
Ham-Orange Baked Ham
By wing118677
Directions Preheat the oven to 350 degrees F
- 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
- 6 garlic cloves
- 8 1/2 ounces orange marmalade
- 1/2 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- 1/4 cup freshly squeezed orange juice
Sweet Potato Pie Recipe - Oprah.com
By wing118677
Makes one 9" pie Directions To make crust: In a medium bowl, stir together flour, baking powder, and salt
- Crust:
- 1 cup all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 6 Tbsp. (3/4 stick) cold butter, diced
- 1/3 cup sour cream
- Filling:
- 1 pound (2 medium) sweet potatoes, baked and peeled
- 1 cup packed dark brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1 tsp. salt
- 4 eggs
- 1 cup heavy cream
- 1/4 cup (1/2 stick) butter, melted and cooled slightly
Apple Cider Maple Glazed Ham
By wing118677
Remove ham from refrigerator and let sit at room temperature 2-3 hours
- 1 bone-in smoked spiral-sliced ham (8-11 pounds)
- Aluminum foil
- 2 tablespoons unsalted butter, cubed
- Apple Cider Glaze
- 1 1/2 cups apple cider
- 1/2 cup pure maple syrup NOT imitation
- 1/2 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder
Shortbread Cookies
By wing118677
Mix flour, salt. Beat butter until fluffy, 3-5 mins
- 2 cups flour
- 1 1/4 tsp. salt
- 3/4 cup sugar
- 1 cup butter, unsalted
Asian Glazed Orange Chicken
By wing118677
Preheat oven to 350 degrees F
- 8 8 8 skinless, boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 1 1 tablespoon olive oil
- 1 1 3-4 cup fresh squeezed orange juice, from about 3-4 oranges
- 1 1 1 cup chicken broth
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup hoisin sauce
- 4 4 4 cloves garlic, minced or pressed
- 2 2 tablespoons 2 heaping tablespoons orange zest
- 1-inch 1-inch knob ginger, peeled and grated
- 1 1 1 teaspoon sriracha sauce
- Cilantro leaves and additional sliced orange for garnish
Pound Cake-Aunt Sue’s Famous
By wing118677
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature
- 6 eggs
- 1 cup butter (2 sticks)
- 3 cups sugar
- 3 cups all purpose flour
- 1 cup whipping cream (also known as Heavy Cream)
- 1 teaspoon vanilla
Thai Grilled Chicken with Cilantro Dipping Sauce
By wing118677
Light the grill or heat the broiler
- 2 jalapeno peppers, seeds and ribs removed
- 4 cloves garlic, 2 smashed, 2 minced
- 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
- 2 tablespoons fish sauce
- 1 tablespoon canola oil
- 1 teaspoon oriental sesame oil
- 1/2 teaspoon salt
- 4 boneless skinless chicken breasts (about 1 1/3 pounds total)
- 6 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon dried red-pepper flakes
- 1 1/2 tablespoons water
Pumpkin Lasagna
By wing118677
Recipe courtesy of Robert Irvine for Food Network Magazine
- 1 cup pumpkin puree
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 to 6 cloves garlic, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup red wine
- 1 28-ounce can tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16-ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced