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Recipes

Lime Cream Trifle

Lime Cream Trifle

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1. Preheat oven to 400°. Spread pound cake cubes in a single layer on a baking sheet

  • 1 (12-oz.) store-bought pound cake, cut into 1-in. cubes (about 6 cups)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (12-oz.) can evaporated milk
  • 4 limes, zested and juiced
  • Garnish: lime slices, crushed graham crackers
4.7/5 (10 Votes)

Cream Puffs with Lemon-Cream Filling

Cream Puffs with Lemon-Cream Filling

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LEMON CREAM FILLING: Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk ...

  • LEMON CREAM FILLING:
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • Pinch of salt
  • 3 tablespoons unsalted butter, diced
  • 1 cup chilled heavy whipping cream
  • CREAM PUFFS:
  • 3/4 cup water
  • 3/4 cup whole milk
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 1/2 cups sifted all purpose flour (sifted, then measured)
  • 6 large eggs, divided
  • ASSEMBLY:
  • Robin Eggs malted milk candy (optional)
  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • Pastry bag with 1/2-inch plain round tip
5/5 (2 Votes)

Blondie in a Mug

Blondie in a Mug

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1. Melt butter in a large, microwave-safe mug, approx 1 minute

  • 2 tbsp butter, melted
  • 3 tbsp brown sugar
  • 3 tbsp water
  • 1/2 tsp vanilla
  • 6 tbsp flour
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 1 tbsp chopped walnuts
3.9/5 (199 Votes)

Peach and Ginger Cream Shortcakes

Peach and Ginger Cream Shortcakes

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1. Preheat oven to 400F. Line baking sheet with parchment paper

  • 2 cups flour
  • 13 TBS sugar, divided (6 TBS / 1 TBS / 4 TBS)
  • 1 TBS baking powder
  • 8 TBS chilled butter, diced
  • 1/2 cup finely chopped crystallized ginger, divided (1/4 cup / 1/4 cup)
  • 1/2 cup ginger ale
  • 3 TBS plus 1 1/4 cups chilled heavy cream, divided (2 TBS / 1 TBS / 1.25 cups)
  • 4 large peaches, halved, thinly sliced
4.8/5 (12 Votes)

Long John Silver's Batter

Long John Silver's Batter

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Sift dry ingredients. Add water and mix well

  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water
4.7/5 (3 Votes)

Blue Cheese & Herb Dip

Blue Cheese & Herb Dip

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Combine sour cream, mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and...

  • 2 cups sour cream
  • 1½ cups mayonnaise
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon sugar
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 2 cups crumbled blue cheese (8 ounces)
0/5 (0 Votes)

Strawberries in Meyer Lemon Syrup

Strawberries in Meyer Lemon Syrup

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1. Place berries, juice, and sugar in a large bowl

  • 4 cups quartered small strawberries
  • 1/4 cup fresh Meyer lemon juice
  • 1/4 cup sugar
  • 1/4 cup heavy cream
4.4/5 (18 Votes)

Chicken Pasta With Mascarpone Cream Sauce

Chicken Pasta With Mascarpone Cream Sauce

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1. Cook pasta according to package directions; drain 2

  • 9 oz uncooked orechiette pasta
  • 12 oz skinless, boneless chicken breasts, cut into bite-sized pieces
  • Kosher salt
  • Black pepper
  • 2 TBS butter, divided (1 TBS / 1 TBS)
  • 1 cup chicken stock, divided (1/4 cup / 3/4 cup)
  • 2 TBS flour
  • 1/2 cup cream
  • 1/3 cup mascarpone cheese
  • 1/4 cup chopped fresh parsley, divided (2 TBS / 2 TBS)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme
  • 8 oz chopped mushroom blend
  • 3 TBS red wine vinegar
  • 1/2 tsp Dijon mustard
4.7/5 (6 Votes)

Salmon Teriyaki Noodles

Salmon Teriyaki Noodles

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1. Preheat oven to 400F. 2

  • SALMON:
  • 12 oz salmon, cut into two pieces
  • Salt
  • Ground black pepper
  • 6 oz dry rice noodles
  • Black and white sesame seeds
  • 1 tablespoon chopped scallion
  • TERIYAKI SAUCE:
  • 3 tablespoons soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
4/5 (2 Votes)

Roasted Carrot Cake

Roasted Carrot Cake

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A recipe from The Pantry, Seattle, WA

  • ROASTED CARROT PUREE:
  • 2 lbs carrots, peeled and sliced into coins
  • 4 TBS light brown sugar
  • 4 TBS honey
  • 4 TBS unsalted butter
  • 2 tsp cinnamon
  • 1/2 tsp kosher salt
  • Neutral oil to coat
  • CARROT CAKE:
  • 2 cups cake flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 tsp ground Chinese 5-Spice powder
  • 1/2 vanilla bean, split and scraped
  • 1 cup superfine sugar
  • 4 large eggs, lightly whisked
  • 1 cup light brown sugar
  • 1 cup buttermilk
  • 1/2 cup neutral oil (e.g., safflower, sunflower, or avocado)
0/5 (0 Votes)