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Recipes
Thyme Mustard Catfish over Black-Eyed Pea Cakes
By NicoleS
Spread mustard and thyme over catfish
- 4 fillets of catfish
- 1/4 cup dry thyme
- 2 cups yellow mustard
- Seasoned flour, enough for dredging
Chili's Peanut Buttercup Cheesecake
By NicoleS
Chocolate & vanilla marbled cheesecake on a chocolate cookie crust, topped w/fudge & Reese's Peanut Butter Cup piec...
- 1 cup graham cracker crumbs
- 1/4 cup Oreo chocolate cookie crumbs (3 cookies with filling removed)
- 1/3 cup butter, melted
- 1/4 cup smooth peanut butter
- 3 8-ounce packages cream cheese, softened
- 3 eggs
- 1 cup sour cream
- 1 cup sugar
- 1 1/2 tsp. vanilla
- 1/4 cup chocolate syrup
- 1 cup fudge topping
- 4 chilled regular-size Reese's peanut butter cups (not bite-size)
Blackened Chicken Spice Rub
By NicoleS
Mix spices together. Rub on both sides of chicken
- 2 parts paprika
- 2 parts salt
- 1 part garlic powder
- 1 part chili powder
- 1 part cumin
- 1 part pepper
- 1/2 part cayenne pepper
Larabar: Cashew Cookie
By NicoleS
In the food processor, grind the cashews into a fine consistency
- 1 1/2 cups raw cashews
- 8 medjool dates (pits removed)
- 2 tsp ground vanilla beans or 1 tsp vanilla extract or vanilla bean paste
- 2 T water
Fritter Bread::Blueberry
By NicoleS
Put wet blueberries in small saucepan
- Glaze:
- 1/2 pint blueberries, washed but still wet
- 1/4 cup powdered sugar (more if your blueberries need it)
- 1 pound no-knead Artisan bread dough (challah, brioche, or boule dough)
- Splash milk, cream, or lemon juice and additional 1/4 cup powdered sugar for glaze
Croque Madame Muffins Recipe
By NicoleS
from Susan Wadle and Little Paris Kitchen
- 1 tablespoon (1/2 ounce) unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup plus 1 tablespoon lukewarm milk, preferably whole, plus more as needed
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup grated Gruyère or mature Comté cheese (or a strong hard cheese like Parmesan or mature Cheddar), plus more for sprinkling
- Salt and freshly ground black pepper to taste
- 6 slices white bread, crusts removed
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted, plus more for the tin
- 2 1/2 ounces ham, cut into cubes or thin strips
- 6 small eggs
Ice Cream: Salted Caramel
By NicoleS
In a saucepan over medium heat, warm the cream and milk, stirring occasionally, until steam rises from the surface
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 6 egg yolks
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup dark caramel sauce
- 1 1/4 tsp. fleur de sel or other high-quality sea
- salt
St. Louis-Style Pizza
By NicoleS
With its wafer-thin crust; thick, sweet tomato sauce; gooey Provel cheese; and signature square slices, St
- SAUCE:
- 1 1 can 1 (8-ounce) can tomato sauce
- 3 3 3 tablespoons tomato paste
- 2 2 2 tablespoons chopped fresh basil
- 1 1 1 tablespoon sugar
- 2 2 2 teaspoons dried oregano
- CHEESE:
- 2 2 2 cups shredded white American cheese
- 1/2 1/2 1/2 cup shredded Monterey Jack cheese
- 3 3 3 drops liquid smoke
- DOUGH:
- 2 2 2 cups all-purpose flour
- 2 2 2 tablespoons cornstarch
- 2 2 2 teaspoons sugar
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon salt
- 1/2 1/2 2 cup plus 2 tablespoons water
- 2 2 2 tablespoons olive oil
Beef with Sauce Bearnaise
By NicoleS
For the steak, preheat a large saute pan over medium-high heat
- FOR THE BEEF:
- 1 pound rump steak, about 1-inch thick
- Olive oil
- Salt
- FOR THE SAUCE BEARNASE:
- 1 tablespoon minced shallots
- 2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
- 1 tablespoon chopped chervil, optional
- 2 tablespoons wine or tarragon vinegar
- 2 tablespoons white wine
- 1 teaspoon peppercorns (preferably white), crushed or bruised 3 egg yolks
- 1 tablespoon water
- 16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice
- Salt
- Freshly milled white or black pepper
- 1/4 to 1/2 lemon, juiced
Coconut Bundt Cake
By NicoleS
Preheat oven to 350 degrees F
- Nonstick baking spray, for pan
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 sticks unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned unsweetened coconut milk
- Pineapple Glaze, recipe follows
- 1/2 cup flaked coconut