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Recipes
Cocoa Layer Cake
By keenan
Recipes & Menus / recipes Cocoa Layer Cake 10 servings PREP TIME: 1 hour TOTAL TIME: 3 hours (i
- CAKE
- 1/2 cup natural unsweetened cocoa powder
- 1 cup lukewarm water, divided
- 1/2 cup buttermilk
- 1 1/2 cups cake flour
- 3/4 teaspoon baking soda
- 1 cup sugar
- 1/2 cup golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature, beaten to blend
- FROSTING
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/3 cups golden brown sugar
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- SPECIAL EQUIPMENT
- 3 9-inch-diameter cake pans with 11/2-inch-high sides
Badische Schupfnudeln (Potato Noodles)
By keenan
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes
- 1 1/2 pounds russet potatoes
- 1/2 cup all-purpose flour
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup lard or other cooking fat
Hot Beef and Mushroom Turnovers
By keenan
Heat oven to 425°F. Remove pie crust from pouch; place flat on work surface
- 1 box refrigerated pie crusts, softened
- 4 thin slices cooked roast beef (5 to 6 oz)
- 2 tablespoons steak sauce
- 1 oz Muenster cheese, sliced
- 1/2 cup beef gravy (from 12-oz jar)
- 1 jar (2.5 oz) sliced mushrooms, well drained
Gluten-Free Egg Pasta
By keenan
In a medium bowl, combine flours, salt, and xanthan gum
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 3 tablespoons potato starch
- 3/4 teaspoon salt
- 4 1/2 teaspoons xanthan gum
- 3 large eggs ( or 4 or 5 egg whites)
- 1 1/2 tablespoons vegetable oil
Greek Feta Burger
By keenan
by Marge Perry
- 6 ounces nonfat plain Greek yogurt
- 4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
- 1/2 clove garlic, crushed to a paste
- 1 teaspoon fresh lemon juice
- 1 pound lean ground beef (93 percent or 95 percent lean)
- 4 ounces zucchini, finely diced (about 1 cup)
- 1/2 cup crumbled reduced-fat feta
- 1/3 cup finely diced red onion
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1 jar (7 ounces) roasted red peppers, drained
- 4 sourdough rolls, split
- Shredded romaine (optional)
- Sliced cucumber (optional)
Apple Cider-Rosemary Roasted Chicken
By keenan
Remove the innards, if any; throw them away or save them for stock
- 1 (3 1/4- to 3 1/2-pound) chicken, preferably organic
- 1 cup apple cider vinegar
- Salt and freshly ground pepper
- 1 clove garlic, unpeeled, smashed with the side of a large knife
- 1/2 lemon
- 2 sprigs fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots
- 4 inner stalks celery
- 1 onion, peeled and quartered
- Kitchen Stuff: Medium-sized roasting pan, kitchen shears
Shrimp and Scallop Potpie
By keenan
Preheat the oven to 350 degrees
- For the filling
- 1/4 • 1/4 cup olive oil
- 2 • 2 medium leeks, white and light-green parts, halved lengthwise, cut into 1-inch pieces and cleaned well (3 cups)
- 1 • 1 medium carrot, trimmed, cut in half lengthwise and then crosswise into 1/2-inch pieces
- 5 • 5 ounces sliced shiitake mushrooms (2 cups)
- 5 • 5 ounces (1 can) whole water chestnuts, drained, each one cut in half (about 1 cup)
- 4 • 4 medium cloves garlic, finely chopped
- 1 • 1 tablespoon Old Bay Seasoning
- 1 • 1 tablespoon thyme leaves
- 1/4 • 1/4 cup flour
- 2 • 2 cups clam juice or fish stock
- 1 • 1 cup whole or low-fat milk
- 1 • 1 pound (15-20 count) dry-pack sea scallops (muscles removed)
- 1 • 1 pound (15-20 count) raw shrimp, peeled and deveined, tails removed
- For the crust
- 2 • 2 cups flour, plus more for the work surface
- 2 • 2 teaspoons baking powder
- 1/2 • 1/2 teaspoon baking soda
- 1/2 • 1/2 teaspoon salt
- 1/2 • 1/2 cup packed flat-leaf parsley leaves, finely chopped
- 1/2 • 1/2 cup packed dill fronds, finely chopped
- 3 • 3 scallions, white and light-green parts, finely chopped (about 1/2 cup)
- 4 • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into small pieces
- 1 • 1 cup low-fat buttermilk
- 1 • 1 large egg, lightly beaten with 1 teaspoon water
Cheat's French Cassoulet - Crock Pot or Le Creuset
By keenan
This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, ...
- 50 g lardons or 50 g
- bacon, chopped into small dice
- 50 g
- bacon, chopped into small dice
- 1 tablespoon
- olive oil
- 450 g
- meaty
- sausages
- 4 4
- lean pork chops, cut into large pieces
- 400 g
- tinned
- beans
- 1 1
- onion, peeled & diced
- 4 4
- carrots, peeled & diced into biggish chunks
- 400 g
- chopped tomatoes
- 400 ml
- chicken stock
- 200 ml
- red wine
- 1 teaspoon
- sugar
- 2 2
- garlic cloves
- (or more)
- 50 g
- breadcrumbs
- 1 1
- bouquet garni
Rhubarb Cheesecake
By keenan
Preheat the oven to 400 degrees F (200 degrees C)
- 1 (9 inch) unbaked pie shell
- 3 cups chopped fresh rhubarb
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1 (8 ounce) package cream cheese,
- softened
- 1/2 cup white sugar
- 2 eggs
- 1 (8 ounce) container sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Pretzel and Peanut-Crusted Chicken
By keenan
Serve with Mashed Sweet Potatoes
- 1 bag salted pretzels, any shape
- 1/2 cup coarsely chopped honey-roasted peanuts
- 3 sprigs fresh thyme, leaves removed
- Salt and pepper
- 2 eggs
- 16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
- 1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
- Honey mustard or barbeque sauce, for drizzling