NicoleS' profile page
Recipes
Yeast Bread: Sweet Molasses Bread
By NicoleS
In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if poweri...
- 2 1/2 cups warm water (about 110 degrees)
- 1 1/2 tablespoons instant yeast
- 1/3 cup + 1 tablespoon unsulphured molasses
- 2 tablespoons unsweetened, natural cocoa powder
- 3 tablespoons oil
- 1/3 cup honey
- 2 teaspoons salt
- 3 tablespoons vital wheat gluten (optional - use bread flour in place of white flour)
- 3 cups white whole wheat flour
- 3-4 cups all-purpose flour
- 2-3 tablespoons butter, melted
- Old-fashioned oats for sprinkling
Pan-Fried Pork Chops
By NicoleS
1. Coat chops: Combine garlic powder, paprika, salt, pepper, and cayenne in bowl
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 bone-in rib or center-cut pork chops . about 3/4 inch thick
- 3 slices bacon, chopped
- 1/2 cup vegetable oil
Lemonade: Perfect Lemonade
By NicoleS
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely
- 1 cup sugar
- 1 cup water (for the simple syrup)
- 1 cup lemon juice
- 3 to 4 cups cold water (to dilute-I like to use closer to 3)
- 1-2 tsp. vanilla syrup (optional)
Lemon Ricotta Cookies with Lemon Glaze
By NicoleS
Preheat the oven to 375 degrees F
- Glaze:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Wrap: Grilled Chicken Caesar Wrap
By NicoleS
For the chicken: Place the chicken in a shallow dish just large enough to hold them
- Croutons:
- 3 boneless skinless chicken breast halves (about 8-ounces each)
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon (about 1 teaspoon)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 cloves garlic, minced or grated
- Kosher salt and freshly ground black pepper
- 1/2 cup low-fat sour cream
- 1 tablespoon grated Parmesan
- 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 1/2 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 anchovy, smeared with a fork to a paste (1/4 tsp anchovy paste)
- 1/2 clove garlic, minced or grated
- Kosher salt and freshly ground black pepper
- 1/2 pint cherry tomatoes, quartered
- 1 heart romaine lettuce, chopped into bite-size pieces
- Parmesan Croutons, recipe follows
- Four 12-inch sundried tomato tortillas, toasted with a little oil
- 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Beef-and-Bean Burritos
By NicoleS
To make big, overstuffed, restaurant-style burritos at home, we decided to trade long-braised meat for a simple gro...
- RICE:
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup long-grain white rice
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 cup minced fresh cilantro
- BEEF-AND-BEAN FILLING:
- 1/2 cup low-sodium chicken broth
- 1 (15-ounce) can pinto beans, rinsed
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chile powder
- 12 ounces 90 percent lean ground beef
- 1 tablespoon lime juice
- 3/4 teaspoon salt
- 6 (10-inch) flour tortillas
- 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
- 6 tablespoons sour cream
Untested: Green Salad with Brown Butter Walnut Vinaigrette
By NicoleS
Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, ...
- 1 cup walnut halves or pieces
- 2 tablespoons butter
- 5 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 1/4 teaspoon salt, plus more for the salad
- Freshly ground black pepper
- 10 cups mixed garden greens
- 1 tablespoon lemon juice
- 1 tablespoon aged balsamic vinegar
- 2 ounces crumbled aged blue cheese, such as Roelli Red Rock
Cake: Perfect Cake Mix
By NicoleS
Perfect recipe for stacking cakes on top of cakes, cutting them into shapes, and covering them with frosting and ca...
- 1 box (16.5 ounces) cake mix, such as yellow, French vanilla, devil's food, red velvet, spice or strawberry
- 3 large eggs (or the number of eggs called for on the box)
- 1 cup buttermilk (in place of the water called for on the box)
- 1/3 cup vegetable oil (or the amount called for on the box)
Donuts: Deep-Fried Pastry with Chocolate Dipping Sauce
By NicoleS
1.Heat the orange juice in a small saucepan until it begins to thicken, about 5 minutes
- DEEP FRIED PASTRY:
- 1/2 cup fresh orange juice
- 2 tablespoons butter
- 1/3 cup sugar
- Zest of 1 orange, plus more for sprinkling
- 1/2 lemon, juiced
- 1 egg
- 1/3 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Canola oil, for frying
- Confectioners' sugar, for sprinkling
- DIPPING SAUCE:
- 2/3 cup heavy cream
- 1 cup 55- to 60-percent chocolate chips
Cupcakes: Ultimate Vanilla Cupcakes with Vanilla Bean Buttercream Frosting
By NicoleS
Preheat oven to 350 F (175 C)
- Vanilla Bean Buttercream Frosting:
- 1 cup (225 grams) granulated sugar
- 1 vanilla bean
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup (160 ml) whole milk
- 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla bean paste (add more to taste)
- 1 tablespoon milk