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Recipes
Chocolate Cake
By plilhig
1. HEAT oven to 350ºF. Coat a 13 x 9-inch pan or two 9-inch round layer pans, or cupcake pans with flour no-stick...
- Crisco® Flour No-Stick Spray
- 2/3 cup Crisco® Butter Shortening
- OR 2/3 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1 2/3 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups buttermilk
- 2 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup Dutch process or regular cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Roast Prime Rib
By plilhig
Preheat oven to 450 degrees F
- 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 3/4 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 large whole shallot
- 2 carrots, peeled
- 2 celery stalks, ends trimmed
- 6 ounces portobello mushrooms
Lemon-Coconut Cake
By plilhig
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- Lemon Filling
- Cream Cheese Frosting
- 2 cups sweetened flaked coconut
- Garnishes: fresh rosemary sprigs, gumdrops
Chinese Roast Duck Noodle Soup
By plilhig
Most Chinese markets and take-out restaurants sell some form of cooked Peking or barbecued duck
- 1 qt. reduced-sodium chicken broth
- 2 quarter-size coins fresh ginger, smashed
- 2 garlic cloves, smashed
- 2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
- 8 ounces fresh thick wheat udon noodles
- 1 tablespoon soy sauce
- 2 cups roughly chopped bok choy
- 2 teaspoons Asian (toasted) sesame oil
Salt-and-Pepper Shrimp
By plilhig
This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that's quick and ...
- 1/2 teaspoon each black, green, red, and white peppercorns
- 2 pounds shrimp, shells on
- 2 teaspoons salt, divided
- 2 tablespoons vegetable or peanut oil
- 4 cloves garlic, chopped
- 1 cup cilantro leaves, roughly chopped
Sichuan-Style Stir-Fried Chicken With Peanuts
By plilhig
Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavor...
- Marinade:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or sake
- 1 teaspoon cornstarch
- 1 teaspoon dark sesame oil
- 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- Stir-Frying Oil:
- 2 tablespoons vegetable oil, divided
- Sauce:
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons sugar
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or sake
- 1 tablespoon Chinese black vinegar or Worcestershire sauce
- 1 1/4 teaspoons cornstarch
- 1 teaspoon dark sesame oil
- 2 tablespoons minced green onions
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic (about 7 cloves)
- 1 teaspoon chile paste with garlic
- Remaining Ingredients:
- 1 1/2 cups drained, sliced water chestnuts
- 1 cup (1/2-inch) sliced green onion tops
- 3/4 cup unsalted, dry-roasted peanuts
- 6 cups hot cooked long-grain rice
7up biscuits
By plilhig
These biscuits taste like Popeye's Biscuits
- 2 cups Bisquick
- 1/2 cup sour cream
- 1/2 cup 7-up (Sprite soda)
- 1/4 cup melted butter
Chocolate Chip Cookies
By plilhig
1.Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 12 ounces semisweet or milk chocolate chips (2 cups)
Old Fashioned Homemade Peach Cobbler
By plilhig
Preheat oven to 375 (you will need a deep dish pie pan for this) First let’s make the crust! Step 1
- Buttery Deluxe Pie Crust: (make two pie crust)
- 2 1/2 cups all purpose flour
- 2 Tablespoons of sugar
- 1 teaspoon of salt
- 1 stick of COLD butter (chopped into pieces)
- 1/2 cup of COLD butter-flavored shortening
- 1/2 cup of ice cold water (if dough is still too dry, add in more cold water a tablespoon at a time)
- Peach Filling
- 2 (26 oz cans) sliced peaches
- 3/4 cup of sugar
- 6 tablespoons of butter
- 1 teaspoon lemon juice
- 1 teaspoon of cinnamon
- pinch of nutmeg
- Sugary Topping (for top crust. Can also sprinkle & press some into the bottom crust)
- 1 Tablespoon of sugar
- 1 Tablespoon brown sugar
- 1-2 teaspoons of cinnamon
Old Fashioned Buttermilk Chess Pie
By plilhig
Preheat oven to 350 degrees
- 1-1/2 cups sugar
- 1 rounded tablespoon of cornmeal
- 2 rounded tablespoons of flour
- Pinch of salt
- 1/2 cup of butter, melted and cooled
- 1/2 cup of buttermilk
- 2 teaspoons of vanilla extract
- 4 eggs
- Zest from one lemon, chopped fine
- Juice of 1/2 a lemon
- 1 unbaked pie shell, homemade or Pillsbury recommended
- Homemade whipped cream
- Freshly grated nutmeg