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Recipes
Pasta with Cauliflower, Bacon, and Bread Crumbs
By NicoleS
Pasta, nutty cauliflower, meaty bacon and crispy bread crumbs are a wonderful combination when the flavors and text...
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 cup panko bread crumbs
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 large head cauliflower, (3 pounds), cored and cut into 1-inch florets
- 1 onion, chopped fine
- 1/2 teaspoon minced fresh thyme
- 1 pound campanelle
- 5 1/2 cups chicken broth
- 1/2 cup dry white wine
- 3 tablespoons minced fresh parsley
- 1 teaspoon lemon juice, plus lemon wedges for serving
Bars: Peaches and Cream Pie Bars
By NicoleS
Cream together butter and sugar
- Cookie Base:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 (21 ounce) LUCKY LEAF® peach pie filling
- Cheesecake Layer:
- 1 (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- Glaze:
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (reduce to 1/4 or leave out)
- 1 cup powdered sugar
- 2 Tbs milk
General Tso's Chicken
By NicoleS
1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites
- Marinade:
- 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
- 1 1/2 cups cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
- 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
- 2 cloves garlic, minced
- 1 teaspoon white sesame seeds, for garnish
- Scallions, green parts thinly sliced, for garnish
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites
- Sauce:
- 1/4 cup chicken stock, or substitute water
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste
- 1 teaspoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Cookies: Almond Blueberry Cookies
By NicoleS
In a medium bowl, combine flour, baking powder, and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg york
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Pumpkin Spice Cake with Honey Frosting
By NicoleS
1.Preheat oven to 350 degrees
- FOR THE CAKE
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
- 2 large eggs
- 1 1/2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
- FOR THE HONEY FROSTING
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
- 1/4 cup honey
Easter: Classic Maple Glazed Ham
By NicoleS
Remove ham from the original packaging and throw away the glaze packet and the plastic disk that covers the bone
- Glaze:
- 1 (7- to 10-pound) spiral, sliced ham
- 1 (12-ounce) jar apple jelly
- 1/2 cup packed dark brown sugar
- 1/4 cup maple syrup
- 3 tablespoons whole-grain mustard
- 1 cinnamon stick, broken into rough pieces
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- Rub:
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon dry mustard
French Toast: Yogurt French Toast (Healthy)
By NicoleS
Protein-packed Greek yogurt not only makes a nutritious snack, but its thick and creamy texture is ideal for cookin...
- 6 slices multigrain bread
- 1/2 cup Greek style yogurt, vanilla flavored
- 1/4 cup evaporated skim milk
- 4 egg whites
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
English Muffins
By NicoleS
Proof yeast in milk and sugar
- 1 cup milk, scalded and cooled
- 1 1/2 teaspoons dry yeast
- 2 teaspoons sugar
- 3 tablespoons butter, softened
- 1 egg
- 1/2 teaspoon salt
- 3 cups all-purpose flour (or more)
- cornmeal (for work surface)
Cookies: Raspberry Lemon Thumbprint Cookies
By NicoleS
Preheat the oven to 350 degrees F
- 1/2 cup raspberry jam or jelly
- 1 tablespoon Chambord or kirsch, optional
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (1 cup) butter, at room temperature
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Untested: Pork Shoulder Braised in Hard Cider
By NicoleS
1.Make sachet d'epice: Wrap the thyme, parsley, and peppercorns in a small piece of cheesecloth and tie with twine ...
- FOR SACHET D'EPICE
- 3 thyme sprigs
- 3 fresh flat-leaf parsley sprigs
- 1/2 teaspoon whole black peppercorns
- FOR BROWNING PORK
- 3 pounds pork shoulder
- Coarse salt and freshly ground pepper
- Olive oil
- FOR AROMATICS
- 1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
- 3 cloves garlic, peeled and minced
- 1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
- 1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
- FOR BRAISING PORK
- 4 cups hard cider
- 1/2 cup Basic Chicken Stock
- FOR GARNISH VEGETABLES
- 3 medium leeks, white and pale-green parts, halved lengthwise and washed
- 3 medium parsnips, peeled and halved lengthwise
- 1 1/2 small celery roots, peeled and cut into 1-inch wedges
- FOR SAUCE
- 1 tablespoon unsalted butter, room temperature
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream (optional)
- 2 teaspoons grainy mustard, plus more for serving
- Read more at Marthastewart.com: Pork Shoulder Braised in Hard Cider - Martha Stewart Recipes